A novel plantaricin 827 effectively inhibits Staphylococcus aureus and extends shelf life of skim milk

Zhao, Deyin; Wang, Qian; Lü, Fang; Bie, Xiaomei; Zhao, Haizhen; Lu, Zhaoxin; Lu, Yingjian

doi:10.1016/j.lwt.2021.112849

Cited by 23 publications

(24 citation statements)

References 47 publications

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“…It was observed that the PPB were bactericidal. This was consistent with the work of Zhao et al [12] who reported the bactericidal mode of action of plantaricin 827 on S. aureus thereby extending the shelf life of skin milk. Similarly, Yi et al [13] equally stated that a novel bacteriocin produced by L. crustorum MNO47 from China, had bactericidal action on indicator organisms.…”

Section: Discussionsupporting

confidence: 93%

Isolation, Identification and Mode of action of Partially Purified Bacteriocins from Lactic Acid Bacteria in Fermented Cassava Grits

Uzoh

Jerry

Okeh

et al. 2022

EJNFS

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The study on the isolation, identification and mode of action of partially purified bacteriocin from lactic acid bacteria found in fermented cassava grits was carried out. Fermented cassava grits were collected from different garri processing plants and transported with cold box to the laboratory for analysis. The viable microbial count after the partially purified bacteriocin from the various lactic acid bacteria isolates were grown against the food borne bacteria (Staphylococcus aureus and Bacillus subtilis) ranged from 0.98 x 103 CFU/ml for partially purified bacteriocin from isolate 6 at 8 hrs to 9.2 x103 CFU/ml for isolate 3 at 24 hrs. Similar results were obtained against Bacillus subtilis with microbial counts that ranged from 1.02 x102 CFU/ml for isolate 3 at 8 hrs to 9.2 x 102 CFU/ml at 24 hrs. Isolates 6, 7, 10 and 11 were bactericidal to both Staphylococcus aureus and Bacillus subtilis while isolate 3 was bacteriostatic. The viable microbial count after the partially purified bacteriocin was grown against the foodborne bacteria (Escherichia coli and Salmonella typhi) ranged from 1.0 x102 CFU/ml for partially purified bacteriocin from isolate 3 at 8 hrs to 7.1 x 102 CFU/ml for partially purified bacteriocin from isolate 6 at 24 hours. The microbial count against Salmonella typhi ranged from 6.50 x 102 CFU/ml for isolate 6 at 8 hrs to 8.5 x 102 CFU/ml for isolate 7 at 24 hrs. Partially purified bacteriocins from isolates 3 and 7 were bacteriostatic while isolates 6, 10 and 11 were bactericidal to Escherichia coli and Salmonella typhi. This result showed that the partially purified bacteriocins were very efficacious in killing or inhibiting the growth of some foodborne pathogens which can be applied in biopreservation.

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Section: Discussionsupporting

confidence: 93%

Isolation, Identification and Mode of action of Partially Purified Bacteriocins from Lactic Acid Bacteria in Fermented Cassava Grits

Uzoh

Jerry

Okeh

et al. 2022

EJNFS

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“…The purification and identification of plantaricin EmF was according to the method of Zhao et al with some modifications L.…”

Section: Materials and Methodsmentioning

confidence: 99%

“…Centers for Disease Control and Prevention (CDC) of United States have reported that listeriosis was one of the highest hospitalization rates in many food-borne diseases, which led to 260 deaths in 1600 people who contracted listeriosis each year . Hence, it is urgently needed to control the spread of food-borne pathogenic microorganisms, especially Listeria monocytogenes in agriculture and the food industry. , However, natural bio-preservatives are in great demand due to the concerns regarding the potential safety of chemical preservatives. , …”

Section: Introductionmentioning

confidence: 99%

“…Bacteriocins, are generally recognized as safe (GRAS) food preservatives, especially those that came from Lactiplantibacillus plantarum with biodegradable properties, no drug resistance, and low hemolytic activity. , In recent years, more and more research studies have reported that bacteriocins could contribute to prevent the contamination of meat, milk, vegetables, and fruit via inactivation of food-borne pathogenic microorganisms and avoid food spoilage. ,, For example, bacteriocin BM1300 was used to prevent the growth of Escherichia coli and Staphylococcus aureus in beef . Pentocin 31-1, lacticin 481, pentocin MS1/MS2, and nisin were selected to control Listeria monocytogenes in pork meat, cheese, fresh-cut fruit, and milk, respectively. − Nevertheless, to date, only one bacteriocin, nisin, has been approved by the Food and Drug Administration, which has been commercially developed as a kind of biological preservative .…”

Section: Introductionmentioning

confidence: 99%

“…Pentocin 31-1, lacticin 481, pentocin MS1/MS2, and nisin were selected to control Listeria monocytogenes in pork meat, cheese, fresh-cut fruit, and milk, respectively. − Nevertheless, to date, only one bacteriocin, nisin, has been approved by the Food and Drug Administration, which has been commercially developed as a kind of biological preservative . However, nisin only inhibits Gram-positive bacteria, and the antimicrobial activity of nisin is greatly influenced under an alkaline condition, which decreases its application field in agriculture and the food industry. , Hence, it is urgently needed to develop new bacteriocins that have broad-spectrum activity, broad-pH adaptability, and high efficiency to inactivate food-borne pathogenic microorganisms. ,, Meanwhile, the study of the mode of action against sensitive bacteria is essential for the approval and industrial mass production of a new bacteriocin.…”

Section: Introductionmentioning

confidence: 99%

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A Novel Class IIb Bacteriocin-Plantaricin EmF Effectively Inhibits Listeria monocytogenes and Extends the Shelf Life of Beef in Combination with Chitosan

Zhao

Wang

et al. 2022

J. Agric. Food Chem.

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Plantaricin EmF separated and identified from L. plantarum 163 was a novel class IIb bacteriocin. The molecular masses of plantaricin Em and F were 1638 and 3702 Da, respectively, with amino acid sequences FNRGGYNFGKSVRH and VFHAYSARGVRNNYKSAVGPADWVISAVRGFIHG, respectively. Plantaricin EmF not only exhibited broad-pH adaptability and thermostability but also showed high efficiency and broad-spectrum antibacterial activity. Its mode of action on L. monocytogenes damaged cell membrane integrity, resulting in the leakage of cytoplasm, changes in cell structure and morphology, and ultimately cell death. Additionally, plantaricin EmF inactivated L. monocytogenes in beef, effectively improving the quality indices of beef, thereby extending its shelf life, especially in combination with chitosan. Plantaricin EmF + 1.0% chitosan extended the shelf life of beef to 15 d, demonstrating its potential application value to replace chemical preservatives to control food-borne pathogenic microorganisms and extend the shelf life of meat and meat products in agriculture and the food industry.

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An Injectable Living Hydrogel with Embedded Probiotics as a Novel Strategy for Combating Multifaceted Pathogen Wound Infections

Tao,

Zhang,

Wei

et al. 2024

Adv Healthcare Materials

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Wound infections pose a significant challenge in healthcare, and traditional antibiotic treatments often result in the development of resistant pathogens. Addressing this gap, we introduced ProGel, a living hydrogel created by entrapping probiotic Lactobacillus plantarum as a therapeutic component within a gelatin matrix. With a double‐syringe system, ProGel can be easily mixed and applied, conforming swiftly to any wound shape and forming hydrogel in situ. It also demonstrated robust mechanical and self‐healing properties owing to the Schiff‐base bonds. ProGel sustained more than 80% viability of the entrapped L. plantarum while restricting their escape from the hydrogel. After a week of storage, more than 70% viability of the entrapped L. plantarum was preserved. Importantly, ProGel exhibited broad‐spectrum antimicrobial efficacy against pathogens commonly associated with wound infections, i.e., Pseudomonas aeruginosa (7Log reduction), Staphylococcus aureus (3‐7Log reduction), and Candida albicans (40‐70% reduction). Moreover, its cytocompatibility was affirmed through co‐culture with human dermal fibroblasts. The effectiveness of ProGel was further highlighted in more clinically relevant tests on human skin wound models infected with P. aeruginosa and S. aureus, where it successfully prevented the biofilm formation of these pathogens. This study showcases an injectable living hydrogel system for the management of complex wound infections.This article is protected by copyright. All rights reserved

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A novel plantaricin 827 effectively inhibits Staphylococcus aureus and extends shelf life of skim milk

Cited by 23 publications

References 47 publications

Isolation, Identification and Mode of action of Partially Purified Bacteriocins from Lactic Acid Bacteria in Fermented Cassava Grits

Isolation, Identification and Mode of action of Partially Purified Bacteriocins from Lactic Acid Bacteria in Fermented Cassava Grits

A Novel Class IIb Bacteriocin-Plantaricin EmF Effectively Inhibits Listeria monocytogenes and Extends the Shelf Life of Beef in Combination with Chitosan

An Injectable Living Hydrogel with Embedded Probiotics as a Novel Strategy for Combating Multifaceted Pathogen Wound Infections

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