LABiocin database: A new database designed specifically for Lactic Acid Bacteria bacteriocins

Kassaa, Imad Al; Rafei, Rayane; Moukhtar, Mirna; Zaylaa, Mazen; Gharsallaoui, Adem; Asehraou, Abdeslam; Omari, Khaled El; Shahin, Ahmad; Hamzé, Monzer; Chihib, Nour‐Eddine

doi:10.1016/j.ijantimicag.2019.07.012

Cited by 41 publications

(15 citation statements)

References 18 publications

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“…Nevertheless, the current and increasing wide use of genomic, metagenomic, and immunological strategies will surely impulse the identification of new enterocin biosynthetic gene clusters and deepen our knowledge about their features in the face of the complex network of gut microbiota and the immune system of different hosts, enabling to classify them as safe to be used as probiotics or postbiotics. Indeed, an exponential number of studies make use of public and user-friendly databases (e.g., antiSMASH, BACTIBASE, BAGEL, LABiocin, and more) that facilitate the in silico mining of genomes containing AMPs and bacteriocins, mostly derived from Gram-positive bacteria [135][136][137][138]. These web-accessible databases are getting more and more specialized (for example LABiocin is a specialized database on LAB bacteriocins) and unveil an exponentially growing field with the number of bacterial genomes that are released daily.…”

Section: Future Perspectivesmentioning

confidence: 99%

Enterococcus spp. as a Producer and Target of Bacteriocins: A Double-Edged Sword in the Antimicrobial Resistance Crisis Context

et al. 2021

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Enterococcus spp. are one of the most frequent producers of bacteriocins (enterocins), which provides them with an advantage to compete in their natural environment, which is the gut of humans and many animals. The enterocins’ activity against microorganisms from different phylogenetic groups has raised interest in Enterococcus spp. in different contexts throughout the last decades, especially in the food industry. Nevertheless, some species can also cause opportunistic life-threatening infections and are frequently multidrug-resistant (MDR). Vancomycin-resistant Enterococcus (VRE), in particular, are an ongoing global challenge given the lack of therapeutic options. In this scenario, bacteriocins can offer a potential solution to this persistent threat, either alone or in combination with other antimicrobials. There are a handful of studies that demonstrate the advantages and applications of bacteriocins, especially against VRE. The purpose of this review is to present a current standpoint about the dual role of Enterococcus spp., from important producers to targets needed to be controlled, and the crucial role that enterocins may have in the expansion of enterococcal populations. Classification and distribution of enterocins, the current knowledge about the bacteriocinome of clinical enterococci, and the challenges of bacteriocin use in the fight against VRE infections are particularly detailed.

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Section: Future Perspectivesmentioning

confidence: 99%

Enterococcus spp. as a Producer and Target of Bacteriocins: A Double-Edged Sword in the Antimicrobial Resistance Crisis Context

et al. 2021

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“…Nowadays, researchers are often particularly focusing their attention on the discovery and characterization of new LAB strains able to biosynthesize postbiotics such as exopolysaccharides (EPS), bioactive peptides, and short-chain fatty acids, in order to exploit their antimicrobial and functional properties in foods [42][43][44][45]. Aiming at increasing the visibility of the newly discovered postbiotics, as well as facilitating to track the available diversity and compare their features, structures and applications with those already reported in other research efforts, specific large-scale databases of postbiotics produced by LAB strains have been created, chiefly EPS-DB for exopolysaccharides and LABiocin for bacteriocins [46,47]. The exploitation of unconventional pseudocereals, such as quinoa and buckwheat, and legumes, such as chickpea, is decisively a hotspot in the scientific field of sourdough biotechnology and breadmaking, not only due to the demands of the agri-food market but also because these raw materials contain numerous bioactive compounds that can be very useful in as many fields as cancer treatments, combating cellular oxidative stress, or contributing efficiently to the nutritional improvement, as well as agri-food fortification and functionalization [48,49].…”

Section: Introductionmentioning

confidence: 99%

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.

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“…Bacteriocin of LAB was a metabolite of lactic acid bacteria which was a kind of bacteriostatic protein synthesized by ribosomes (Wang et al, 2018). It can effectively inhibit the spoilage of food spoilage bacteria and a variety of pathogenic microorganisms (Goyal, Malik, & Pradhan, 2018;Kassaa et al, 2019;Mokoena, 2017), and bacteria were more immune to the produced bacteriocin (Milioni et al, 2015). It can be developed as a new preservative due to its natural nontoxicity and good selectivity (Hwanhlem, Ivanova, Biscola, Choiset, & Haertlé, 2017;Zhao et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Partial purification and characterization of a broad‐spectrum bacteriocin produced by a Lactobacillus plantarum zrx03 isolated from infant's feces

Lei

Zhao

Sun

et al. 2020

Food Science & Nutrition

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Lactobacillus plantarum zrx03 was a bacteriocin-producing strain isolated from infant's feces. The fermentation supernatant produced by this strain could strongly inhibit Escherichia coli JM109 ATCC 67387, Staphylococcus aureus ATCC 25923, and Listeria monocytogenes CICC 21633, in which the diameter of inhibition zone was 12.83 ± 0.62 mm, 15.08 ± 0.31 mm, 6.75 ± 0.20 mm, respectively, compared with lactic acid bacteria N1, N2, M13, M21, M31, and M37. According to amplification of 16S rRNA gene and identification of phylogenetic tree, this strain had a 1,450 bp sequence and 100% identity to the L. plantarum strain. Based on the influence of different protease treatments, such as pepsin, trypsin, papain, and proteinase K on the antimicrobial activity, this antimicrobial substance was considered to be a natural protein. Using bacteriocin produced by this strain as study object of this experiment, it had been extracted from ammonium sulfate precipitation and different organic solvents. The results showed that ethyl acetate was selected as the optimal solution to crude extraction of bacteriocin after comparing ammonium sulfate precipitation method and organic solvent extraction method, such as n-butanol, n-hexane, dichloromethane, trichloromethane, in which the diameter of the inhibition zones was above 28 mm. Results also showed the inhibition spectrum of the obtained bacteriocin had a broad spectrum of inhibition which could inhibit Gram-positive, Gramnegative, yeast. Especially, it could effectively inhibit S. aureus ATCC 25923, Bacillus subtilis CICC 10002, Bacillus anthracis CICC 20443, E. coli JM109 ATCC 67387, and Salmonella CMCC 541, and the zone diameter of inhibition has reached more than 28 mm. Moreover, it had a good thermal stability which antibacterial activity was retained 70.58% after treatment at 121°C for 30 min, and pH-stability was between pH 2.0-9.0. These results suggested bacteriocin produced by L. plantarum zrx03 had potential application prospects in food preservation. K E Y W O R D Santimicrobial stability, bacteriocin, Lactobacillus plantarum zrx03, purification | 2215 LEI Et aL.

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LABiocin database: A new database designed specifically for Lactic Acid Bacteria bacteriocins

Cited by 41 publications

References 18 publications

Enterococcus spp. as a Producer and Target of Bacteriocins: A Double-Edged Sword in the Antimicrobial Resistance Crisis Context

Enterococcus spp. as a Producer and Target of Bacteriocins: A Double-Edged Sword in the Antimicrobial Resistance Crisis Context

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Partial purification and characterization of a broad‐spectrum bacteriocin produced by a Lactobacillus plantarum zrx03 isolated from infant's feces

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