Circular Bacteriocins: Biosynthesis and Mode of Action

Gabrielsen, Christina; Brede, Dag Anders; Nes, Ingolf F.; Diep, Dzung B.

doi:10.1128/aem.02284-14

Cited by 131 publications

(160 citation statements)

References 60 publications

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“…Between 5 and 7 genes appear to be needed, although some others, clustered with them, might play a role as well (Maqueda et al 2008;Gabrielsen et al 2014). Most proteins are hydrophobic, thus suggesting that bacteriocin synthesis is membrane associated.…”

Section: Genetics and Regulation Of Bacteriocin Synthesismentioning

confidence: 95%

“…This conformation makes them very resistant to heat (some retain their activity after treatment at 121°C for 15 min), pH variation, and proteolytic digestion. Two subgroups have been recognized based on their physicochemical characteristics; the first comprises cationic peptides with isoelectric points close to 10, its model bacteriocin being AS-48, while the second has isoelectric points close to neutrality or clearly in the acid range (gassericin A and butyrivibriocin A respectively) (Sánchez-Hidalgo et al 2011;Gabrielsen et al 2014).…”

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confidence: 99%

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Antimicrobial Peptides Produced by Bacteria: The Bacteriocins

Martínez

Rodrı́guez

Suárez

2016

New Weapons to Control Bacterial Growth

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Bacteriocins are the subset of antimicrobial peptides (AMPs) produced by bacteria. They are small amphipathic peptides that interact with bacterial membranes leading to cell death. Most of the best known are produced by lactic acid bacteria used as food fermentation starters, because of their potential use as food preservatives. Bacteriocins are divided into two groups: lantibiotics that present posttranslational condensation rings and unmodified peptides. The first are subdivided into elongated versus globular lantibiotics, while four subgroups are recognized among unmodified bacteriocins. The genetic organization is in clusters that may reside into plasmids or transposons, formed by the structural gene, the export and immunity determinants, the quorum sensing governing production and any modification genes. Bacteriocins are active at extremely low concentrations (nM range) due to a dual mode of action: (a) binding to the membrane phospholipids and (b) specific recognition of surface components, both of which collaborate in pore formation. Development of resistance to bacteriocins is very infrequent due to the presence of two targets and is usually due to unspecific modifications of the cell envelope. Bacteriocins are used as food preservatives, either after total or partial purification or as extracts of producing bacteria. In situ production is also used, with the advantage of producing early lysis of the starter bacteria and ripening acceleration of the fermented product. They may also form part of hurdle technologies and be incorporated into packaging systems to allow extended liberation. Medical and veterinary applications are in their infancy but good results have been obtained against infection by Gram-positive bacteria and Helicobacter pylori.

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Section: Genetics and Regulation Of Bacteriocin Synthesismentioning

confidence: 95%

mentioning

confidence: 99%

Antimicrobial Peptides Produced by Bacteria: The Bacteriocins

Martínez

Rodrı́guez

Suárez

2016

New Weapons to Control Bacterial Growth

View full text Add to dashboard Cite

show abstract

“…Circular bacteriocins are bactericidal toward their target bacterial cells. Similar to many other bacteriocins, circular bacteriocins apply their killing mechanism toward their target bacteria by permeation of the bacterial cell membrane, resulting in the leakage of ions, dissipation of membrane potential, and eventually in cell death (Gabrielsen et al 2014). Studies on the mode of action on enterocin AS-48, gassericin A, subtilosin A, and carnocyclin A have suggested that circular bacteriocins do not require a receptor molecule for their activity.…”

Section: Class Iic Bacteriocins (Circular Bacteriocins)mentioning

confidence: 99%

Bacteriocins from Lactic Acid Bacteria: A Review of Biosynthesis, Mode of Action, Fermentative Production, Uses, and Prospects

Pérez¹,

Perez²,

Elegado³

2015

PhilSciTech

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Abstract-Bacteriocins are antimicrobial peptides that help bacteria fight competing bacteria in microecological systems. Bacteriocins of lactic acid bacteria (LAB) have attracted much interest in recent years because of their properties that make them suitable as natural food preservatives against specific food pathogens, and as possible supplement to antibiotics against drug resistant bacterial strains. LAB bacteriocins are generally classified into the lantibiotics and non-lantibiotics, the latter divided into four subgroups. To date, only nisin and to a lesser extent, pediocin are the commercially applied bacteriocins for food use. Clinical applications are still limited to animal health. One of the more exciting prospects on the use of bacteriocins is the possibility of subjecting them to bioengineering to either increase antimicrobial activity or further specify their target microorganism. The latter would make it less damaging to the natural gut microflora, which is a common drawback of conventional antibiotic therapy. This paper focuses on the nature, biology, and applications of bacteriocins based on knowledge gained abroad and in the Philippines during the last two decades.

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“…Indeed, gassericin A, garvicin ML, lactocyclin Q and leucocyclin Q produced by LAB inhibit a range of Gram-positive bacteria including food spoilage bacteria and food pathogens [18]. The remarkable stability and activity of these bacteriocins is attributed to their head to tail cyclisation which confers the bacteriocins with increased protease and heat resistance [19,20]. Garvicin ML is a recently discovered circular bacteriocin produced by L. garvieae DCC43 isolated from a Mallard duck which inhibits L. garvieae [21].…”

Section: The Particular Expansion In Numbers Of Circular Bacteriocinsmentioning

confidence: 99%

Antimicrobial antagonists against food pathogens: a bacteriocin perspective

O’Connor

Ross

Hill

et al. 2015

Current Opinion in Food Science

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Efforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences and the use of in silico gene mining tools have revealed novel bacteriocin gene clusters that would otherwise have been overlooked. Furthermore, synthetic biology and bioengineering-based approaches are allowing scientists to harness existing and novel bacteriocin gene clusters through expression in different hosts and by enhancing functionalities. The same principles apply to bacteriocin producing probiotic cultures and their application to control pathogens in the gut. We can expect that the recent developments on bacteriocins from Lactic Acid Bacteria (LAB) described here will contribute greatly to increased commercialisation of bacteriocins in food systems.

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Circular Bacteriocins: Biosynthesis and Mode of Action

Cited by 131 publications

References 60 publications

Antimicrobial Peptides Produced by Bacteria: The Bacteriocins

Antimicrobial Peptides Produced by Bacteria: The Bacteriocins

Bacteriocins from Lactic Acid Bacteria: A Review of Biosynthesis, Mode of Action, Fermentative Production, Uses, and Prospects

Antimicrobial antagonists against food pathogens: a bacteriocin perspective

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