Factors affecting production and effectiveness, performance improvement and mechanisms of action of bacteriocins as food preservative

Peng, Zhen; Xiong, Tao; Huang, Tao; Xu, Xiaoyan; Fan, Pengrong; Qiao, Baoling; Xie, Ming‐Jin

doi:10.1080/10408398.2022.2100874

Cited by 16 publications

(10 citation statements)

References 140 publications

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“…Class IIa bacteriocins have attracted widespread attention due to their unique bi ical activities since their discovery. Researchers have continuously explored and stu the application potential of bacteriocins in the past decades, and bacteriocins have sh great application value in many fields [3,46]. Because bacteriocins can inhibit the gr It is currently believed that class IIa bacteriocins primarily induce pore formation in the cell membrane of target cells, leading to the leakage of intracellular ions and inorganic phosphate.…”

Section: Potential Applications Of Class Iia Bacteriocinsmentioning

confidence: 99%

The Progress of the Biotechnological Production of Class IIa Bacteriocins in Various Cell Factories and Its Future Challenges

Wang,

Shang,

Huang

et al. 2024

IJMS

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Class IIa bacteriocins produced in lactic acid bacteria are short cationic peptides with antimicrobial activity. In the search for new biopreservation agents, class IIa bacteriocins are considered to be the best potential candidates, not only due to their large abundance but also because of their high biological activity and excellent thermal stability. However, regulated by the biosynthetic regulatory system, the natural class IIa bacteriocin yield is low, and the extraction process is complicated. The biotechnological production of class IIa bacteriocins in various cell factories has been attempted to improve this situation. In this review, we focus on the application of biotechnological routes for class IIa bacteriocin production. The drawbacks and improvements in the production of class IIa bacteriocins in various cell factories are discussed. Furthermore, we present the main challenge of class IIa bacteriocins, focusing on increasing their production by constructing suitable cell factories. Recombinant bacteriocins have made considerable progress from inclusion body formation, dissolved form and low antibacterial activity to yield recovery. The development of prospective cell factories for the biotechnological production of bacteriocins is still required, which may facilitate the application of bacteriocins in the food industry.

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Section: Potential Applications Of Class Iia Bacteriocinsmentioning

confidence: 99%

The Progress of the Biotechnological Production of Class IIa Bacteriocins in Various Cell Factories and Its Future Challenges

Wang,

Shang,

Huang

et al. 2024

IJMS

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“…Other approaches for the extension of the shelf life of dairy products can also be found in the present article collection. The use of bacteriocins as non-chemical bacteriostatic agents in formulations and emerging techniques for their incorporation in the dairy matrix have been recently reviewed [17,18]. This area of research is constantly updated since new bacterial strains often appear in the literature and practices that combine bacteriocins with other antimicrobial agents are developed [19].…”

Section: Emerging Technologies In the Dairy Sector: Some Research Exa...mentioning

confidence: 99%

Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products

Moatsou

2024

Foods

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“…Hence, in nature, they act as a defense mechanism against competing bacteria . Current interest in the application of bacteriocins involves food preservation, , biofilm reduction, treating infection, and antibiotic-resistant infections . The latter include, for example, tuberculosis, wound healing, and cancer therapeutics. , Enterocins are members of the broader bacteriocin family of antimicrobial and cell penetrating peptides .…”

Section: Introductionmentioning

confidence: 99%

Tertiary Plasticity Drives the Efficiency of Enterocin 7B Interactions with Lipid Membranes

Zhuang,

Quirk,

Stover

et al. 2024

J. Phys. Chem. B

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The ability of antimicrobial peptides to efficiently kill their bacterial targets depends on the efficiency of their binding to the microbial membrane. In the case of enterocins, there is a three-part interaction: initial binding, unpacking of helices on the membrane surface, and permeation of the lipid bilayer. Helical unpacking is driven by disruption of the peptide hydrophobic core when in contact with membranes. Enterocin 7B is a leaderless enterocin antimicrobial peptide produced from Enterococcus faecalis that functions alone, or with its cognate partner enterocin 7A, to efficiently kill a wide variety of Gram-stain positive bacteria. To better characterize the role that tertiary structural plasticity plays in the ability of enterocin 7B to interact with the membranes, a series of arginine single-site mutants were constructed that destabilize the hydrophobic core to varying degrees. A series of experimental measures of structure, stability, and function, including CD spectra, far UV CD melting profiles, minimal inhibitory concentrations analysis, and release kinetics of calcein, show that decreased stabilization of the hydrophobic core is correlated with increased efficiency of a peptide to permeate membranes and in killing bacteria. Finally, using the computational technique of adaptive steered molecular dynamics, we found that the atomistic/energetic landscape of peptide mechanical unfolding leads to free energy differences between the wild type and its mutants, whose trends correlate well with our experiment.

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Factors affecting production and effectiveness, performance improvement and mechanisms of action of bacteriocins as food preservative

Cited by 16 publications

References 140 publications

The Progress of the Biotechnological Production of Class IIa Bacteriocins in Various Cell Factories and Its Future Challenges

The Progress of the Biotechnological Production of Class IIa Bacteriocins in Various Cell Factories and Its Future Challenges

Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products

Tertiary Plasticity Drives the Efficiency of Enterocin 7B Interactions with Lipid Membranes

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