Antimicrobial Potential of Food Lactic Acid Bacteria: Bioactive Peptide Decrypting from Caseins and Bacteriocin Production

Abstract

Lactic acid bacteria (LAB) potential in the food industry and in the biotechnological sector is a well-established interest. LAB potential in counteracting especially food-borne infections has received growing attention, but despite being a road full of promises is yet poorly explored. Furthermore, the ability of LAB to produce antimicrobial compounds, both by ribosomal synthesis and by decrypting them from proteins, is of high value when considering the growing impact of multidrug resistant strains. The antimicrobial potential of 14 food-derived lactic acid bacteria strains has been investigated in this study. Among them, four strains were able to counteract Listeria monocytogenes growth: Lactococcus lactis SN12 and L. lactis SN17 by high lactic acid production, whereas L. lactis 41FLL3 and Lactobacillus sakei I151 by Nisin Z and Sakacin P production, respectively. Strains Lactococcus lactis MG1363, Lactobacillus rhamnosus 17D10 and Lactobacillus helveticus 4D5 were tested and selected for their potential attitude to hydrolyze caseins. All the strains were able to release bioactive peptides with already known antimicrobial, antihypertensive and opioid activities. These features render these strains or their bioactive molecules suitable for use in food as biocontrol agents, or as nutraceutical supplements to treat mild disorders such as moderate hypertension and children insomnia. These results highlight once again that LAB potential in ensuring food safety, food nutraceutical value and ultimately in favoring human health is still underexplored and underexploited.

Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health

“…In spite of these potentially beneficial results of the fermentative processes, the number of studies that evaluate the health benefits of including fermented feeds in animal diets is still very limited [48,49]. In their fermentative processes, LAB-the main group of bacteria used for food and feed fermentations-release a number of bioactive metabolites, such as biogenic amines, exopolysaccharides, bacteriocins, and other biologically active, proteolytically released peptides [50][51][52]. Hetero-and homopolysaccharides produced by LAB have, respectively, immunomodulatory and prebiotic effects upon their animal hosts, and their industrial application has been studied [53].…”

“…In their fermentative processes, LAB—the main group of bacteria used for food and feed fermentations—release a number of bioactive metabolites, such as biogenic amines, exopolysaccharides, bacteriocins, and other biologically active, proteolytically released peptides [ 50 , 51 , 52 ]. Hetero- and homopolysaccharides produced by LAB have, respectively, immunomodulatory and prebiotic effects upon their animal hosts, and their industrial application has been studied [ 53 ].…”

Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges

“…RM1 has antifungal capabilities and the ability to prolong the shelf life of wheat grains, implying that it could be used as a natural food preservative [65]. Antimicrobial substances generated or expelled by LAB can counteract foodborne illnesses, making it a possible alternative to artificial preservatives [111]. Natural preservatives such as LAB are effective, safe, and biodegradable, with added health advantages.…”

Ecological Adaptations of Gut Microbiota Members and Their Consequences for Use as a New Generation of Probiotics

“…Release of organic acids also decreases pH, which can suppress the expression of virulence factors of pathogens such as Salmonella enterica [ 7 , 8 ]. Probiotics may affect the rest of gut microbiota by production of antimicrobial substances [ 9 ]. Additional metabolic byproducts of probiotic strains, i.e., in addition to the dominant organic acids, may act positively on human or animal performance [ 10 ].…”