Characteristics of Heterologous Plantaricin from &lt;i&gt;Lactobacillus plantarum&lt;/i&gt; and its Future in Food Preservation

Syaputri, Yolani; Iwahashi, Hitoshi

doi:10.7831/ras.8.0_124

Cited by 9 publications

(5 citation statements)

References 65 publications

(111 reference statements)

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“…Bacteriocin is responsible for making Lactiplantibacillus dominant during the fermentation of Ishizuchi-kurocha and Awa-bancha. Bacteriocins are classified into Class I, which contains abnormal amino acids, and Class II, which does not [42]. Class I bacteriocins, also known as antibiotics, undergo post-translational modifications of their amino acid chains.…”

Section: Possibility Of the Presence Of Bacteriocin In Microbial-ferm...mentioning

confidence: 99%

Relationship between the Physiological Activity of Japanese Post-Fermented Teas and Lactic Acid Bacteria

Horie,

Iwahashi

2023

Fermentation

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Post-fermented tea is a beverage or food made by fermenting tea leaves with microorganisms. Four types of post-fermented tea are traditionally produced in Japan. Three of these post-fermented teas are produced by lactic acid fermentation in the Shikoku region. Post-fermented tea has physiological activities such as antioxidant, antiallergic, and fat accumulation inhibitory effects. The composition of catechins in post-fermented tea differs from that in green tea. Compared to green tea, epigallocatechin, epigallocatechin gallate, epicatechin, and epicatechin gallate are reduced, and catechin polymers are formed in the post-fermented tea. In addition, post-fermented teas contain pyrogallol, γ-aminobutyric acid (GABA), and D-amino acids. The lactate fermentation of post-fermented teas on Shikoku Island involves Lactiplantibacillus plantarum and Lactiplantibacillus pentosus as the dominant species in the fermentation process. L. planratum and L. brevis isolated from Ishizuchi-kurocha, one of the post-fermented teas of Shikoku, contain amino acid racemases that produce D-amino acids. In addition, L. brevis has a high capacity for GABA production. Furthermore, L. plantarum is likely to produce bacteriocin. Lactic acid bacteria, represented by the L. plantarum group, play an essential role in the physiological activity of post-fermented tea, including lactic acid fermentation. An attempt has been made to create new post-fermented tea (brewed tea) based on traditional post-fermented tea production methods.

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Section: Possibility Of the Presence Of Bacteriocin In Microbial-ferm...mentioning

confidence: 99%

Relationship between the Physiological Activity of Japanese Post-Fermented Teas and Lactic Acid Bacteria

Horie,

Iwahashi

2023

Fermentation

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“…Due to its rich nutritional matrix, fresh meat has a high perishability, making it a prime environment for food-borne pathogens, including L. monocytogenes and spoiling bacteria [32]. The intrinsic thermal stability of bacteriocin ZBK1-5 and its efficacy against L. monocytogenes may be appropriate for food packaging applications.…”

Section: Effect Of Temperature Ph and Enzyme On The Activity Of Bacte...mentioning

confidence: 99%

Antimicrobial activity, genome analysis, and gene cluster encoding the plantaricin production of Lactiplantibacillus plantarum ZBK1-5

Choovet,

Jirakanjanasit,

Subphon

et al. 2024

ScienceAsia

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This study aimed to explore bacteriocin-producing lactic acid bacteria (LAB), identify the genes influencing bacteriocin synthesis, and assess their probiotic potential via safety evaluations both in vitro and in silico. The strain ZBK1-5, isolated from pickled ginger, was identified as Lactiplantibacillus plantarum. The bacteriocin ZBK1-5 exhibited the highest antimicrobial activity with 6,400 AU/ml at 18 h, predominantly effective against Gram-positive bacteria and stable within pH 2-9. Significantly, the genome analysis confirmed the existence of bacteriocin synthesis genes, specifically plantaricin KJ, EF, A, and N. Simultaneously, the safety evaluations showed its low risk of antibiotic resistance gene transfer, thereby emphasizing the safety profile of the strain ZBK1-5. The genetic components associated with the ability of L. plantarum ZBK1-5 to survive and adapt in gastrointestinal conditions provide additional evidence (16 genes related to acid stress and 9 genes associated with bile resistance), supporting its potential as a probiotic candidate. These findings were validated through in vitro digestion conditions, where the viability of the cells was observed to be 68.26, 66.62, and 60.91% during transit through the oral, gastrointestinal, and small intestinal phases, respectively. Additionally, the strain ZBK1-5 showed a 90.39% adhesion rate in the Caco-2 cell line. The unique characteristics of plantaricin produced by L. plantarum ZBK1-5 exhibit potent antibacterial activity, rapid time to production compared to other known plantaricins, and strain safety for application and upscaling. This research study offers significant scientific insights into L. plantarum ZBK1-5, a plantaricin producer, emphasizing its promising potential for future applications.

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“…According to current findings 88 , an active antimicrobial packaging film made by polyethylene terephthalate/polyvinylidene chloride/retort casting polypropylene plastic multilayer film and added plantaricin BM-1 and chitosan to increase the antimicrobial activity, that has the ability to lower the viable counts of Listeria monocytogenes by breaking the barriers against oxygen and changing the tensile strength and extend the fresh meat's shelf life 89,90,91,92 .…”

Section: Application Of Antimicrobial Peptides: Application In Food P...mentioning

confidence: 99%

Untitled

2023

IJPSR

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Antimicrobial proteins and peptides are also known as Host defense system. Recently, research in the food industry and therapeutic fields has seen a considerable expansion in the use of antimicrobial proteins. It has a wide spectrum of antibacterial and immunomodulatory properties against infectious bacteria, viruses, fungus, etc., obtained from microbes, plants, animals, and even humans. Antimicrobial peptides can potentially improve the specificity and efficacy of antibiotics by being a promising alternative because microorganisms can't metabolize them. Regulation, post-transduction modification, ribosome synthesis, etc. are the essential components of the AMP (Antimicrobial protein and peptide) biosynthesis process. Today, AMPs can be developed synthetically based on their activity, source, structure, and species of amino acids. They have the unique ability to rupture the cell wall, which results in cell death. As a novel approach, scientists have determined a few strategies to administer AMPs by formulating with chitosan nanoparticles, gold and silver nanoparticles, and peptide-assembly by producing microgels, mesoporous materials, and other substances that can be applied in the fields of skin disease, cancer therapy, food preservation, and processing. This overview covers the biosynthesis mechanism, its structure, classification, and mode of action, particularly emphasizing how AMP is used in the food industry, medicine, ophthalmology, and other fields.

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Characteristics of Heterologous Plantaricin from <i>Lactobacillus plantarum</i> and its Future in Food Preservation

Cited by 9 publications

References 65 publications

Relationship between the Physiological Activity of Japanese Post-Fermented Teas and Lactic Acid Bacteria

Relationship between the Physiological Activity of Japanese Post-Fermented Teas and Lactic Acid Bacteria

Antimicrobial activity, genome analysis, and gene cluster encoding the plantaricin production of Lactiplantibacillus plantarum ZBK1-5

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