Interaction of the antibiotic peptide nisin with anionic membranes in different phase-states: a vibrational study

Morales, Marcelo Clemente Sosa; Juárez, Ana Carolina; Montich, Guillermo G.; Alvarez, Rosa Maria Susana

doi:10.1016/j.saa.2019.03.009

Cited by 7 publications

(3 citation statements)

References 54 publications

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“…The more intense peak of amide I overlaps with the peaks of the carboxyl and sulfate groups of ulvan in the spectrum of the complex. The shift of the amide I peak is not observed, which indicates the absence of configuration changes interacting with the anionic polysaccharide [ 35 ]. Meanwhile, the peak of amide II (NH bending and CN stretching) shifted from 1515 cm −1 to the higher wavenumber of 1525 cm −1 during the formation of new hydrogen bonds [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

Nisin-Loaded Ulvan Particles: Preparation and Characterization

Gruškienė

Kavleiskaja

Stanevičienė

et al. 2021

Foods

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Nisin is an attractive alternative to chemical preservatives in the food industry. It is a cationic peptide of 34 amino acid residues that exhibits antimicrobial activity against Gram-positive bacteria. To ensure nisin stability in food matrices, new nisin-loaded ulvan particles were developed by the complexation method. The interaction of nisin with ulvan was demonstrated by FT-IR spectroscopy and differential scanning calorimetry. The encapsulation efficiency was calculated at different pH values within the range of 4.0–7.0 and was found to have the highest value at pH 7.0. The size and surface charge of particles fabricated at different concentrations of nisin and pH values were determined. Nisin-loaded ulvan particles exhibited antimicrobial activity against Gram-positive bacteria comparable to that of free nisin. Therefore, the developed complexes have the potential for application as biopreservatives in the food industry. For the first time, the potential of ulvan as a carrier of antimicrobial agent nisin was demonstrated.

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Section: Resultsmentioning

confidence: 99%

Nisin-Loaded Ulvan Particles: Preparation and Characterization

Gruškienė

Kavleiskaja

Stanevičienė

et al. 2021

Foods

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“…The untreated PDA vesicles showed uniform boundary and presented continuous-smooth outer membrane, whereas plantaricin LD1-treated vesicles showed morphological changes such as enlarged size, disruption in outer membrane and pink color. The same has also been con rmed by nisin which is known to interact with the cell membrane of target bacteria [47]. The bilayer-structured PDA vesicles in physiological environments can be easily obtained from the assembly of amphiphilic diacetylene monomers with phospholipids incorporated, which resemble the cellular membrane structure, making them ideal for bio-sensing purposes and for studying protein-membrane interactions [41].…”

Section: Discussionmentioning

confidence: 85%

Polydiacetylene Vesicles Acting as Colorimetric Sensor for the Detection of Plantaricin LD1 Purified From Lactobacillus Plantarum LD1

Yadav

Tiwari

2021

Preprint

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The interaction of antimicrobial peptides with membrane lipids plays a major role in numerous physiological processes. Bacteriocins are antimicrobial peptides known to kill target cells by pore formation and membrane disruption. In this study, polydiacetylene (PDA) vesicles were applied as artificial membrane for detection of plantaricin LD1 purified from Lactobacillus plantarum LD1. Plantaricin LD1 (200 µg/ml) was able to change the color of PDA vesicles from blue to red with colorimetric response CR % 30.26 ± 0.59. Nisin (200 µg/ml), used as control, also changed the color of the vesicles with CR % 50.56 ± 0.98 validating the membrane-acting nature of these bacteriocins. The PDA vesicles treated with nisin and plantaricin LD1 showed increased infrared absorbance at 1411.46 cm-1 and 1000-1150 cm-1 indicated the interaction of bacteriocins with phospholipids and fatty acids, respectively. Further, microscopic examination also suggested the disruption of bacteriocin-treated vesicles indicating the interaction of bacteriocins. These findings suggest that the PDA vesicles may be used as bio-mimetic sensor for the detection of bacteriocins produced by several probiotics in food and therapeutic applications.

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“…This cationic and hydrophobic polypeptide is highly thermostable. Its main function is to inhibit the germination of spores and the growth of food spoilage pathogens (Sosa Morales et al ., 2019; Anumudu et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Nisin as a food preservative: physicochemical, sensory properties and antimicrobial activity in Mexican tomato sauce

Cedillo Olivos,

Linares‐Castañeda,

Corzo‐Ríos

et al. 2024

Int J of Food Sci Tech

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SummaryBiopreservation is a technique that utilises natural microbiota and antimicrobial products to extend the shelf life of food in a controlled manner. Nisin, bacteriocins, is used commonly in meat and dairy items and is acknowledged as safe by the FDA under the acronym GRAS. Tomato sauce is an essential component of Mexican cuisine but has a limited shelf life. Nisin (0.01%, 0.1% and 0.2%) was used as a preservative to preserve its physicochemical and microbiological properties. The results were compared with those of a control group (with no preservative) and a sample that used potassium sorbate (0.2%) as a preservative. The Mexican tomato sauces were stored at 4, 20 and 35 °C for 180 days to test their stability. The results indicated that the nisin‐preserved Mexican tomato sauces remained stable at all three temperatures for 180 days. In addition, the sauce preserved with 0.01% nisin was preferred by untrained panellists, as it maintained its desirable taste and texture. The sauces preserved with 0.1% and 0.2% nisin exhibited no significant changes in their physicochemical properties. However, after 150 days of preservation, there was a noticeable difference in the antimicrobial activity of the nisin‐containing sauces compared with the sauce with sorbate and the control sauce without any additives. Based on the product's unique characteristics and physicochemical, microbiological and sensory properties, nisin can serve as a natural preservative for Mexican tomato sauces.

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Interaction of the antibiotic peptide nisin with anionic membranes in different phase-states: a vibrational study

Cited by 7 publications

References 54 publications

Nisin-Loaded Ulvan Particles: Preparation and Characterization

Nisin-Loaded Ulvan Particles: Preparation and Characterization

Polydiacetylene Vesicles Acting as Colorimetric Sensor for the Detection of Plantaricin LD1 Purified From Lactobacillus Plantarum LD1

Nisin as a food preservative: physicochemical, sensory properties and antimicrobial activity in Mexican tomato sauce

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