Pediocin PA-1 is a class IIa bacteriocin that is particularly effective against the foodborne pathogen . The loss of activity of PA-1 pediocin due to methionine oxidation is one of the challenges that limit the wider application of the bacteriocin. In this study, we heterologously expressed an oxidation resistant form of pediocin PA-1, i.e., pediocin M31L, and compared its activity to that of native pediocin PA-1 and to penocin A, a pediocin-like bacteriocin that displays a narrower antimicrobial spectrum. Minimal inhibitory concentration assays revealed that pediocin M31L was as effective as PA-1 and more effective than synthetic penocin A against with negligible activity against a range of obligate anaerobic commensal gut bacterial species. The anti- activity of these pediocins was also assessed in a simulated human distal colon model assay using the , spiked at 6.5 0.13 Log CFU/mL, as a bioindicator. At 24 h, pediocin M31L and penocin A (2.6 μM) reduced counts to 3.5 0.4 and 3.64 0.62 Log CFU/mL, respectively, whereas counts were considerably higher, i.e. 7.75 0.43 Log CFU/mL, in the non-bacteriocin-containing control. Ultimately, it was established that synthetic penocin A and the stable pediocin M31L derivative, heterologously produced, display effective anti- activity in a human gut environment.
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http://dx.doi.org/10.1080/19490976.2021.2004071 | DOI Listing |
Biotechnol Biofuels Bioprod
December 2024
Research Group Bioprocess Technology, Institute of Chemical, Environmental and Bioscience Engineering, TU Wien, Gumpendorferstraße 1A, Vienna, A-1060, Austria.
Background: Biorefineries usually focus on the production of low-value commodities, such as bioethanol, platform chemicals or single cell protein. Shifting production to bioactive compounds, such as antimicrobial peptides, could provide an opportunity to increase the economic viability of biorefineries.
Results: Recombinant production of the antimicrobial peptide pediocin PA-1 in Corynebacterium glutamicum was transferred from yeast extract-based media to minimal media based on lignocellulosic spent sulfite liquor.
Foods
July 2024
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
The mechanism of metabolites produced by lactic acid bacteria in mediating microbial interactions has been difficult to ascertain. This study comparatively evaluated the antimicrobial effect of the novel bacterium CCFM18 and explored the global chemical view of its interactions with indicator bacteria. CCFM18 had sufficiently strong antimicrobial activity to effectively inhibit the growth of the indicator bacteria and enhance their intracellular reactive oxygen species (ROS) level.
View Article and Find Full Text PDFJ Appl Microbiol
July 2024
ProBacLab, Laboratory of Food Microbiology, Department of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, University of São Paulo, Sao Paulo, 05508-000, SP, Brazil.
Aims: This study aimed to prospect and isolate lactic acid bacteria (LAB) from an artisanal cheese production environment, to assess their safety, and to explore their bacteriocinogenic potential against Listeria monocytogenes.
Methods And Results: Samples were collected from surfaces of an artisanal-cheese production facility and after rep-PCR and 16S rRNA sequencing analysis, selected strains were identified as to be belonging to Lactococcus garvieae (1 strain) and Enterococcus faecium (14 isolates, grouped into three clusters) associated with different environments (worktables, cheese mold, ripening wooden shelves). All of them presented bacteriocinogenic potential against L.
Braz J Microbiol
September 2024
Department of Molecular and Environmental Biotechnology, Faculty of Biology and Biotechnology, University of Science, Ho Chi Minh City, Vietnam.
Objective: Pediocin PA-1, an antimicrobial peptide derived from Pediococcus acidilactici PAC1.0, has a potential application as a food preservative thanks to its strong inhibitory activity against the foodborne pathogen L. monocytogenes.
View Article and Find Full Text PDFMicroorganisms
April 2024
School of Life Science, Shanxi University, Taiyuan 030006, China.
is a significant and dominant bacterial species of sourdough microbiota from ecological and functional perspectives. Despite the remarkable prevalence of different strains of this species in sourdoughs worldwide, the drivers behind the genetic diversity of this species needed to be clarified. In this research, 14 strains were isolated from sourdough samples to evaluate the genetic diversity and variation in metabolic traits.
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