Antibacterial property of bacteriocin produced by Lactobacillus plantarum LD4 isolated from a fermented food

Kumar, Vijay; Sheoran, Poonam; Gupta, Akhil; Yadav, Jaya Parkash; Tiwari, Santosh Kumar

doi:10.1007/s13213-016-1230-6

Cited by 33 publications

(22 citation statements)

References 32 publications

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“…6 kDa in size, stable up to 121°C and below pH 7.0. It was also able to inhibit several pathogens, haloarchaea and related strains as described previously [6]. Recently, we have also demonstrated antistaphylococal activity of enterocin LD3 and plantaricin LD4 in pasteurized milk indicating their efficacy in food safety [18].…”

Section: Introductionsupporting

confidence: 73%

“…The use of chemical preservatives has been recognized as effective in limiting food-borne pathogens but causes severe toxicity to the consumers. Similarly, overdose of antibiotics during the treatment of infectious diseases has resulted development of multidrug resistance in pathogens [2,6]. Since the past, several compounds have been searched in food safety and clinical applications, but nature-derived products have always been the preference.…”

Section: Introductionmentioning

confidence: 99%

“…These bacteriocins are produced from Lactobacillus plantarum LD4 and Enterococcus hirae LD3 isolated from indigenous fermented food, Dosa, which is most commonly consumed in the southern part of India. Strain LD3 and LD4 have been previously characterized for their probiotic efficacy in vitro and found to lower cholesterol, tolerance to low pH, higher hydrophobicity and antimicrobial activity against food-borne and clinical pathogens [6,15]. Later, enterocin LD3 purified from cell-free supernatant (CFS) of Ent.…”

Section: Introductionmentioning

confidence: 99%

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Synergistically-acting Enterocin LD3 and Plantaricin LD4 Against Gram-Positive and Gram-Negative Pathogenic Bacteria

Sheoran

Tiwari

2020

Probiotics & Antimicro. Prot.

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The efficacy of antimicrobials is an important aspect during their applications in food and therapeutics. In this study, combination of two bacteriocins, enterocin LD3 and plantaricin LD4, was studied against two pathogenic bacteria, Staphylococcus aureus subsp. aureus ATCC25923 and Salmonella enterica subsp. enterica serovar Typhimurium ATCC13311 for increasing their potency and bactericidal activity. The minimal inhibitory concentrations (MICs) of enterocin LD3 and plantaricin LD4 against Staph. aureus subsp. aureus ATCC25923 were 180 and 220 μg/mL, whereas in combination, reduced to 115 μg/mL, respectively. The MICs of enterocin LD3 and plantaricin LD4 against Salm. enterica subsp. enterica serovar Typhimurium ATCC13311 were 240 and 320 μg/mL, respectively, whereas in combination, these were found to be 130 μg/mL, respectively. The fractional inhibitory concentration (FIC) indices calculated as 0.50 against Staph. aureus subsp. aureus ATCC25923 and 0.43 against Salm. enterica subsp. enterica serovar Typhimurium ATCC13311 were found to be ≤ 0.5 indicating the synergy. The isobologram showed MIC of combined bacteriocins falls below the plotted straight line further signifies synergy. The growth response of Staph. aureus subsp. aureus ATCC25923 and Salm. enterica subsp. enterica serovar Typhimurium ATCC13311 was significantly reduced in the presence of combined bacteriocins in comparison with their individual effects. The number of dead cells was higher as a result of combined effect as compared with their independent effect evidenced by fluorescent microscopy. Transmission electron microscopy (TEM) revealed the higher disruption of cell membrane in the combined bacteriocin-treated cells as compared with alone effects. The FTIR spectra of enterocin LD3-treated cells showed alteration at 1,451.82 and~1,094.30/cm corresponding to nucleic acids and phospholipids suggesting its interaction with cell membrane and nucleic acids. In contrast, plantaricin LD4-treated cells did not show such alterations suggesting plantaricin LD4 may kill target cells using other mechanism. Our data suggest that different mode of action of both bacteriocins results in division of labour and may be responsible for their synergistic activity against target cells. Similarly, the synergistic effect of bacteriocins was also observed against other pathogenic bacteria such as Proteus mirabilis ATCC43071, Pseudomonas aeruginosa ATCC27853 and Escherichia coli ATCC25922. These bacteriocins, therefore, act synergistically against target pathogens and may be applied in appropriate combinations for food safety and medical applications.

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Section: Introductionsupporting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Synergistically-acting Enterocin LD3 and Plantaricin LD4 Against Gram-Positive and Gram-Negative Pathogenic Bacteria

Sheoran

Tiwari

2020

Probiotics & Antimicro. Prot.

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“…The baking industry currently tends to begin sourdough fermentation with defined commercial starter cultures having specific properties, and Lactobacillus plantarum is one of such desirable LAB species in sourdough production. It has been determined that L. plantarum strain LD4 ribosomally synthesises antimicrobial peptides, which have potential applications in enhancing bread safety (Kumar et al ., ). It has also been observed that L. plantarum strain VTT inhibited the growth of Bacillus subtilis and Bacillus lichenformis in wheat bread (Katina & Sauri, ), L. plantarum strain FST 1.7 inhibited growth of Fusarium species in wheat bread (Dal Bello et al ., ), L. plantarum strain DM616 reduced the hardness and increased whiteness of steamed bread (Li et al ., ), and L. plantarum strain PON100148 used in sourdough fermentation produced high concentrations of organic acids and increased bread quality parameters (Ventimiglia et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarumLUHS135 that influence the quality of mixed rye–wheat bread, including acrylamide formation

Bartkienė

Bartkevičs

Pugajeva

et al. 2017

Int J of Food Sci Tech

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A Lactobacillus plantarum strain was used for the production of rye, wheat, barley, and oat sourdoughs, and the influence of different sourdoughs on mixed rye-wheat bread quality parameters and acrylamide formation was evaluated. L. plantarum LUHS135 demonstrated versatile carbohydrate metabolism, good growth and acidification rates, and the ability to excrete amylolytic and proteolytic enzymes in various cereal sourdoughs. The same starter and different cereal substrates allow to produce sourdoughs showing different characteristics. The type of sourdough and its quantity had significant influence on acrylamide content in bread (P ≤ 0.0001), and using 5% or 10% of wheat sourdough, 5%, 15%, or 20% of barley sourdough, and 5% or 15% of oat sourdough, it is possible to reduce acrylamide content in bread. Thus, manufacturers need to take into account application of apparent technological approaches for acrylamide in bread reducing.International Journal of Food Science and Technology 2017 L. plantarum for higher-quality bread making E. Bartkiene et al. International Journal of Food Science and Technology 2017L. plantarum for higher-quality bread making E. Bartkiene et al.

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“…Use of bacteriocin or bacteriocin‐like inhibitory substance (BLIS) producing strains in foods improves the microbiological safety of the products (Anacarso et al, ). Bacteriocins are ribosomally synthesized polypeptides produced by certain species of LAB, which are active against genetically related species of bacteria (Kumar, Sheoran, Gupta, Yadav, & Tiwari, ). While pre‐assumptive bacteriocin under study are termed as BLIS until their amino acid sequence determination (Settanni & Corsetti, ).…”

Section: Introductionmentioning

confidence: 99%

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Kalhoro

Visessanguan

Nguyen

et al. 2019

J Food Process Preserv

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This study aimed to isolate bacteriocin‐like inhibitory substance (BLIS) producing strains from raw buffalo milk and characterize their probiotic and antimicrobial potential. The BT‐11 isolate was identified through 16S rDNA gene sequencing and recA gene amplification as Lactobacillus paraplantarum. The BT‐11 strain survived in low pH (2, 3) and bile (0.5, 1, and 2%) for 3 hr of incubation. The strain exhibited adhesion to Caco‐2 cells (69.85%), auto‐aggregation (89.74%), and hydrophobicity (81.76%). The BLIS produced by BT‐11 showed antibacterial activity against indicator bacteria including multidrug‐resistant pathogens. Time–kill kinetic analysis revealed the reduction in the growth of Staphylococcus aureus and Salmonella typhimurium (>3 Log CFU/ml) in time‐dependent manner. BLIS showed biopreservative effect in meat contaminated with Listeria monocytogenes. The results concluded that L. paraplantarum BT‐11 is potential probiotic strain with potential to produce BLISs. Practical applications Raw buffalo milk represents excellent source of unexplored potential probiotics with antimicrobial characteristics. In this study, the Lactobacillus paraplantarum BT‐11 was isolated from raw buffalo milk and its probiotic potential and bacteriocin‐like inhibitory substance (BLIS) was characterized. The results demonstrated that L. paraplantarum BT‐11 is promising potential probiotic. The BLIS produced by L. paraplantarum BT‐11 showed antagonistic activity against pathogens including multidrug‐resistant foodborne bacteria. BLIS also showed biopreservative potential in meat against Listeria monocytogenes. L. paraplantarum and its antimicrobial compound can be used as bio preservative agent in food safety applications.

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Antibacterial property of bacteriocin produced by Lactobacillus plantarum LD4 isolated from a fermented food

Cited by 33 publications

References 32 publications

Synergistically-acting Enterocin LD3 and Plantaricin LD4 Against Gram-Positive and Gram-Negative Pathogenic Bacteria

Synergistically-acting Enterocin LD3 and Plantaricin LD4 Against Gram-Positive and Gram-Negative Pathogenic Bacteria

Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarumLUHS135 that influence the quality of mixed rye–wheat bread, including acrylamide formation

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

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