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Fulltext New insights into the mode of action of the lantibiotic salivaricin B

Barbour A, Tagg J, Abou-Zied OK, Philip K

Sci Rep, 2016 08 16;6:31749.
PMID: 27526944 DOI: 10.1038/srep31749

Salivaricin B is a 25 amino acid polycyclic peptide belonging to the type AII lantibiotics and first shown to be produced by Streptococcus salivarius. In this study we describe the bactericidal mode of action of salivaricin B against susceptible Gram-positive bacteria. The killing action of salivaricin B required micro-molar concentrations of lantibiotic whereas the prototype lantibiotic nisin A was shown to be potent at nano-molar levels. Unlike nisin A, salivaricin B did not induce pore formation or dissipate the membrane potential in susceptible cells. This was established by measuring the fluorescence of the tryptophan residue at position 17 when salivaricin B interacted with bacterial membrane vesicles. The absence of a fluorescence blue shift indicates a failure of salivaricin B to penetrate the membranes. On the other hand, salivaricin B interfered with cell wall biosynthesis, as shown by the accumulation of the final soluble cell wall precursor UDP-MurNAc-pentapeptide which is the backbone of the bacterial peptidoglycan. Transmission electron microscopy of salivaricin B-treated cells showed a reduction in cell wall thickness together with signs of aberrant septum formation in the absence of visible changes to cytoplasmic membrane integrity.

Matched MeSH terms: Bacteriocins/pharmacology*; Bacteriocins/chemistry
Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by Lactococcus lactis Gh1

Jawan R, Abbasiliasi S, Tan JS, Mustafa S, Halim M, Ariff AB

Microorganisms, 2020 Sep 23;8(10).
PMID: 32977375 DOI: 10.3390/microorganisms8101454

Antibacterial peptides or bacteriocins produced by many strains of lactic acid bacteria have been used as food preservatives for many years without any known adverse effects. Bacteriocin titres can be modified by altering the physiological and nutritional factors of the producing bacterium to improve the production in terms of yield and productivity. The effects of culture conditions (initial pH, inoculum age and inoculum size) and medium compositions (organic and inorganic nitrogen sources; carbon sources) were assessed for the production of bacteriocin-like inhibitory substances (BLIS) by Lactococcus lactis Gh1 in shake flask cultures. An inoculum of the mid-exponential phase culture at 1% (v/v) was the optimal age and size, while initial pH of culture media at alkaline and acidic state did not show a significant impact on BLIS secretion. Organic nitrogen sources were more favourable for BLIS production compared to inorganic sources. Production of BLIS by L. lactis Gh1 in soytone was 1.28-times higher as compared to that of organic nitrogen sources ((NH4)2SO4). The highest cell concentration (XmX = 0.69 ± 0.026 g·L-1) and specific growth rate (μmax = 0.14 h-1) were also observed in cultivation using soytone. By replacing carbon sources with fructose, BLIS production was increased up to 34.94% compared to BHI medium, which gave the biomass cell concentration and specific growth rate of 0.66 ± 0.002 g·L-1 and 0.11 h-1, respectively. It can be concluded that the fermentation factors have pronounced influences on the growth of L. lactis Gh1 and BLIS production. Results from this study could be used for subsequent application in process design and optimisation for improving BLIS production by L. lactis Gh1 at larger scale.

Matched MeSH terms: Bacteriocins
Fulltext Kinetic modeling of bacteriocin-like inhibitory substance secretion by Pediococcus acidilactici Kp10 and its stability in food manufacturing conditions

Abbasiliasi S, Tan JS, Ibrahim TAT, Ramanan RN, Kadkhodaei S, Mustafa S, et al.

J Food Sci Technol, 2018 Apr;55(4):1270-1284.
PMID: 29606741 DOI: 10.1007/s13197-018-3037-x

This paper deliberates the modelling and validation of bacteriocin-like inhibitory substance (BLIS) secretion by Pediococcus acidilactici Kp10 at different agitation speeds in a stirred tank bioreactor. A range of models namely the re-parameterised logistic, Luedeking-Piret and maintenance energy were assessed to predict the culture performance of the said bacterium. Growth of P. acidilactici Kp10 was enhanced with increased agitation speed up to 600 rpm while BLIS secretion was maximum at 400 rpm but decreased at higher agitation speed. Growth of P. acidilactici aptly subscribed to the re-parameterised logistic model while BLIS secretion and lactose consumption fitted well with the Luedeking-Piret model. The models revealed a relationship between growth of the bacterium and BLIS secretion. Bacterial growth and BLIS secretion were largely affected by the agitation speed of the stirred tank bioreactor which regulated the oxygen transfer to the culture. BLIS secretion by P. acidilactici Kp10 was however enhanced in oxygen-limited culture. The study also assessed BLIS from the perspective of its stability when subjected to factors such as temperature, pH and detergents. Results showed that BLIS produced by this strain was not affected by heat (at 25-100 °C for 20 min and at 121 °C for 15 min), surfactant (Tween 40, 60 and 80 and urea), detergents (up to 1% SDS), organic solvents (50% each of acetone, methanol and ethanol) and stable in a wide range of pH (2-10). The above information are pertinent with reference to commercial applications of this bacterial product in food manufacturing which invariably involve various sterilization processes and subjected to a wide pH range.

Matched MeSH terms: Bacteriocins
Bacteriocin release protein-mediated secretory expression of recombinant chalcone synthase in Escherichia coli

Zakaria II, Rahman RN, Salleh AB, Basri M

Appl Biochem Biotechnol, 2011 Sep;165(2):737-47.
PMID: 21633820 DOI: 10.1007/s12010-011-9292-1

Flavonoids are secondary metabolites synthesized by plants shown to exhibit health benefits such as anti-inflammatory, antioxidant, and anti-tumor effects. Thus, due to the importance of this compound, several enzymes involved in the flavonoid pathway have been cloned and characterized in Escherichia coli. However, the formation of inclusion bodies has become a major disadvantage of this approach. As an alternative, chalcone synthase from Physcomitrella patens was secreted into the medium using a bacteriocin release protein expression vector. Secretion of P. patens chalcone synthase into the culture media was achieved by co-expression with a psW1 plasmid encoding bacteriocin release protein in E. coli Tuner (DE3) plysS. The optimized conditions, which include the incubation of cells for 20 h with 40 ng/ml mitomycin C at OD(600) induction time of 0.5 was found to be the best condition for chalcone synthase secretion.

Matched MeSH terms: Bacteriocins/genetics*
Fulltext Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry

Abbasiliasi S, Tan JS, Ibrahim TA, Ramanan RN, Vakhshiteh F, Mustafa S, et al.

BMC Microbiol, 2012;12:260.
PMID: 23153191 DOI: 10.1186/1471-2180-12-260

Lactic acid bacteria (LAB) can be isolated from traditional milk products. LAB that secrete substances that inhibit pathogenic bacteria and are resistant to acid, bile, and pepsin but not vancomycin may have potential in food applications.

Matched MeSH terms: Bacteriocins/metabolism*
Fulltext In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry

Abbasiliasi S, Tan JS, Bashokouh F, Ibrahim TAT, Mustafa S, Vakhshiteh F, et al.

BMC Microbiol, 2017 May 23;17(1):121.
PMID: 28535747 DOI: 10.1186/s12866-017-1000-z

BACKGROUND: Selection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properties as a potential probiotic and starter culture. The inhibitory spectra of the bacterial strain against different gram-positive and gram-negative bacteria, its cell surface hydrophobicity and resistance to phenol, its haemolytic, amylolytic and proteolytic activities, ability to produce acid and coagulate milk together with its enzymatic characteristics and adhesion property were all evaluated in vitro.
RESULTS: P. acidilactici Kp10 was moderately tolerant to phenol and adhere to mammalian epithelial cells (Vero cells and ileal mucosal epithelium). The bacterium also exhibited antimicrobial activity against several gram-positive and gram-negative food-spoilage and food-borne pathogens such as Listeria monocytgenes ATCC 15313, Salmonella enterica ATCC 13311, Shigella sonnei ATCC 9290, Klebsiella oxytoca ATCC 13182, Enterobacter cloaca ATCC 35030 and Streptococcus pyogenes ATCC 12378. The absence of haemolytic activity and proteinase (trypsin) and the presence of a strong peptidase (leucine-arylamidase) and esterase-lipase (C4 and C8) were observed in this LAB strain. P. acidilactici Kp10 also produced acid, coagulated milk and has demonstrated proteolytic and amylolactic activities.
CONCLUSION: The properties exhibited by P. acidilactici Kp10 suggested its potential application as probiotic and starter culture in the food industry.

Matched MeSH terms: Bacteriocins/metabolism
Fulltext Antibacterial agents produced by lactic acid bacteria isolated from Threadfin Salmon and Grass Shrimp

Noordiana N., Fatimah A.B., Mun, A.S.

International Food Research Journal, 2013;20(1):117-124.
MyJurnal

Lactic acid bacteria (LAB) are non-pathogenic bacteria that have an important role in human daily life. LAB produce antimicrobial agents, such as bacteriocins, diacetyl and hydrogen peroxide which help to extend the shelf life of food products. In this study, LAB were isolated from selected seafood; threadfin salmon and grass shrimp. Antibacterial activity of LAB extracts against Salmonella typhimurium, Listeria monocytogenes, Bacillus cereus and Escherichia coli were determined using the disc diffusion method. Three strains of LAB were selected for the characterization of antibacterial agents produced by LAB. The parameters such as pH, heat, incubation period and medium, were analyzed in this experiment. Changes in environmental parameters affected the activity of antibacterial agents. The antibacterial agents produced by LAB were generally heat stable and stable in a wide range of pH levels. However, the inhibition activity of LAB was destroyed with a heat treatment of 121°C, and the antibacterial effect was reduced at a pH of 12, which occurs in most strains. The medium containing NaCl enhanced the
antibacterial activity of P1S1 and P3S3 strains against S. typhimurium, L. monocytogenes and E. coli. Moreover, the antibacterial agents exhibited the greatest inhibition activity at incubation times between 24 and 72 h. The antibacterial activity was reduced after an incubation time of 96 h. The characterization of antibacterial agents aids in the improvement of food products safety

Matched MeSH terms: Bacteriocins
Fulltext Pentocin MQ1: A Novel, Broad-Spectrum, Pore-Forming Bacteriocin From Lactobacillus pentosus CS2 With Quorum Sensing Regulatory Mechanism and Biopreservative Potential

Wayah SB, Philip K

Front Microbiol, 2018;9:564.
PMID: 29636737 DOI: 10.3389/fmicb.2018.00564

Micrococcus luteus, Listeria monocytogenes, and Bacillus cereus are major food-borne pathogenic and spoilage bacteria. Emergence of antibiotic resistance and consumer demand for foods containing less of chemical preservatives led to a search for natural antimicrobials. A study aimed at characterizing, investigating the mechanism of action and regulation of biosynthesis and evaluating the biopreservative potential of pentocin from Lactobacillus pentosus CS2 was conducted. Pentocin MQ1 is a novel bacteriocin isolated from L. pentosus CS2 of coconut shake origin. The purification strategy involved adsorption-desorption of bacteriocin followed by RP-HPLC. It has a molecular weight of 2110.672 Da as determined by MALDI-TOF mass spectrometry and a molar extinction value of 298.82 M-1 cm-1. Pentocin MQ1 is not plasmid-borne and its biosynthesis is regulated by a quorum sensing mechanism. It has a broad spectrum of antibacterial activity, exhibited high chemical, thermal and pH stability but proved sensitive to proteolytic enzymes. It is potent against M. luteus, B. cereus, and L. monocytogenes at micromolar concentrations. It is quick-acting and exhibited a bactericidal mode of action against its targets. Target killing was mediated by pore formation. We report for the first time membrane permeabilization as a mechanism of action of the pentocin from the study against Gram-positive bacteria. Pentocin MQ1 is a cell wall-associated bacteriocin. Application of pentocin MQ1 improved the microbiological quality and extended the shelf life of fresh banana. This is the first report on the biopreservation of banana using bacteriocin. These findings place pentocin MQ1 as a potential biopreservative for further evaluation in food and medical applications.

Matched MeSH terms: Bacteriocins
Isolation and characterization of Enterococcus faecium DSM 20477 with ability to secrete antimicrobial substance for the inhibition of oral pathogen Streptococcus mutans UKMCC 1019

Ng ZJ, Zarin MA, Lee CK, Phapugrangkul P, Tan JS

Arch Oral Biol, 2020 Feb;110:104617.
PMID: 31794906 DOI: 10.1016/j.archoralbio.2019.104617

Streptococcus mutans and Candida albicans are the main oral pathogens which contribute to dental caries that affects all ages of human being.
OBJECTIVES: This study focuses on the potential of crude cell free supernatant (CCFS) from lactic acid bacteria (LAB) to inhibit of the growth of S. mutans UKMCC 1019.
DESIGN: A total of 61 CCFS from LAB strains were screened for their inhibitory ability against S. mutans UKMCC 1019 by broth microdilution method. The selected LAB with highest antimicrobial activity was identified and its CCFS was characterized for pH stability, temperature tolerance, enzyme sensitivity, metabolism of carbohydrates, enzymatic activities and antimicrobial activity against S. mutans UKMCC 1019 and C. albicans UKMCC 3001 by well diffusion assay. The effect of CCFS on cell structure of S. mutans UKMCC 1019 was observed under transmission electron microscopy (TEM).
RESULTS: The CCFS from isolate CC2 from Kimchi showed the highest inhibition against S. mutans UKMCC 1019, which was 76.46 % or 4406.08 mm2/mL and it was identified to be most closely related to Enterococcus faecium DSM 20477 based on 16 s rRNA sequencing. The CCFS of E. faecium DSM 20477 had high tolerance to acidic and alkaline environment as well as high temperature. It also shows high antifungal activities against C. albicans UKMCC 3001 with 2362.56 mm2/mL. Under TEM, the cell walls and the cytoplasm membrane of S. mutans UKMCC 1019 were disrupted by the antimicrobial substance, causing cell lysis.
CONCLUSIONS: Hence, the CCFS from E. faecium DSM 20477 is a potential bacteriocin in future for the treatment of dental caries.

Matched MeSH terms: Bacteriocins
Streptomyces pluripotens sp. nov., a bacteriocin-producing streptomycete that inhibits meticillin-resistant Staphylococcus aureus

Lee LH, Zainal N, Azman AS, Eng SK, Ab Mutalib NS, Yin WF, et al.

Int J Syst Evol Microbiol, 2014 Sep;64(Pt 9):3297-306.
PMID: 24994773 DOI: 10.1099/ijs.0.065045-0

Two novel actinobacteria, strains MUSC 135(T) and MUSC 137, were isolated from mangrove soil at Tanjung Lumpur, Malaysia. The 16S rRNA gene sequence similarity and DNA-DNA relatedness between strains MUSC 135(T) and MUSC 137 were 100 % and 83±3.2 %, confirming that these two strains should be classified in the same species. Strain MUSC 135(T) exhibited a broad-spectrum bacteriocin against the pathogens meticillin-resistant Staphylococcus aureus (MRSA) strain ATCC BAA-44, Salmonella typhi ATCC 19430(T) and Aeromonas hydrophila ATCC 7966(T). A polyphasic approach was used to study the taxonomy of MUSC 135(T), and it showed a range of phylogenetic and chemotaxonomic properties consistent with those of the genus Streptomyces. The diamino acid of the cell-wall peptidoglycan was ll-diaminopimelic acid. The predominant menaquinones were MK-9(H6), MK-9(H4) and MK-9(H8). Polar lipids detected were a lipid, an aminolipid, a phospholipid, phosphatidylinositol, phosphatidylethanolamine and two glycolipids. The predominant cellular fatty acids (>10.0 %) were anteiso-C15 : 0 (20.8 %), iso-C16 : 0 (18.0 %), iso-C15 : 0 (12.2 %) and anteiso-C17 : 0 (11.6 %). The whole-cell sugars were ribose, glucose and mannose. These results suggested that MUSC 135(T) should be placed within the genus Streptomyces. Phylogenetic analysis based on the 16S rRNA gene sequence exhibited that the most closely related strains were Streptomyces cinereospinus NBRC 15397(T) (99.18 % similarity), Streptomyces mexicanus NBRC 100915(T) (99.17 %) and Streptomyces coeruleofuscus NBRC 12757(T) (98.97 %). DNA-DNA relatedness between MUSC 135(T) and closely related type strains ranged from 26.3±2.1 to 49.6±2.5 %. BOX-PCR fingerprint comparisons showed that MUSC 135(T) exhibited a unique DNA profile. The DNA G+C content determined was 70.7±0.3 mol%. Based on our polyphasic study of MUSC 135(T), the strain merits assignment to a novel species, for which the name Streptomyces pluripotens sp. nov. is proposed. The type strain is MUSC 135(T) ( = MCCC 1K00252(T) = DSM 42140(T)).

Matched MeSH terms: Bacteriocins/biosynthesis*

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