Membrane-active bacteriocins to control Salmonella in foods

Chalon, Miriam Carolina; Acuña, Leonardo; Morero, Roberto D.; Minahk, Carlos; Bellomio, Augusto

doi:10.1016/j.foodres.2011.08.024

Cited by 39 publications

(26 citation statements)

References 153 publications

(139 reference statements)

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“…Examples including the ethylenediaminetetraacetic acid (EDTA), which is widely used as a chelating agent to minimize reactions catalyzed by metals and acids and their salts, which used to minimize the growth of microorganism and with technologic function (Beales 2004;Branen and Davidson 2004;Chalón et al 2012). These preservatives may act in destabilize of the outer membrane, by release of components of the structure or by intercalate in the membrane, permitting the bacteriocin action (Alakomi et al 2000).…”

Section: Bacteriocins Combined With Food Preservativesmentioning

confidence: 99%

“…Nevertheless, agents or treatments that destabilize the outer membrane enable these peptides to affect Gram-negative bacteria (Gálvez et al 2014;Chalón et al 2012;Martin-Visscher et al 2011). This sensitization is relevant in food microbiology, because most pathogens related to foodborne diseases are Gramnegative bacteria (Boziaris and Adams 1999).…”

Section: Introductionmentioning

confidence: 99%

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Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

2015

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Bacteriocins are ribosomally synthesized peptides that have bacteriostatic or bactericidal effects on other bacteria. The use of bacteriocins has emerged as an important strategy to increase food security and to minimize the incidence of foodborne diseases, due to its minimal impact on the nutritional and sensory properties of food products. Gramnegative bacteria are naturally resistant to the action of bacteriocins produced by Gram-positive bacteria, which are widely explored in foods. However, these microorganisms can be sensitized by mild treatments, such as the use of chelating agents, by treatment with plant essential oils or by physical treatments such as heating, freezing or high pressure processing. This sensitization is important in food microbiology, because most pathogens that cause foodborne diseases are Gram-negative bacteria. However, the effectiveness of these treatments is influenced by several factors, such as pH, temperature, the composition of the food and target microbiota. In this review, we comment on the main methods used for the sensitization of Gram-negative bacteria, especially Salmonella, to improve the action of bacteriocins produced by Gram-positive bacteria.

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Section: Bacteriocins Combined With Food Preservativesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

2015

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“…However, a disturbing increase in the prevalence of antibiotic resistant bacteria, coupled with the recent poor success rate of the pharmaceutical industry's antibiotic discovery programs, is a cause for significant concern. Further, there are reports about Salmonella strains showing increased MICs to antibiotics of choice [2,3]. Therefore, there is an urgent need for alternative new classes of antimicrobial compounds that can be used in the management of Salmonella infections.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Cryptdin-2 as an Adjunct to Antibiotics from Various Generations Against Salmonella

2014

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Emerging drug resistance in Salmonella coupled with the recent poor success rate of antibiotic discovery programs of the pharmaceutical industry is a cause for significant concern. It has forced the scientific community to look for alternative new classes of antimicrobial compounds. In this context, combinations of antimicrobial peptides (AMPs) and conventional antibiotics have gained interest owing to their versatile applications. The present study was therefore planned to evaluate the synergistic effects, if any, of cryptdin-2, a mouse Paneth cell alphadefensin, in combination with four different antibiotics i.e. ciprofloxacin, ceftriaxone, cefotaxime and chloramphenicol, which are conventionally used against Salmonella. Minimum bactericidal concentrations of the selected antimicrobial agents were determined by micro and macro broth dilution assays. In-vitro synergy between the agents was evaluated by fractional bactericidal concentration index (checkerboard test) and time-kill assay. Cryptdin-2-ciprofloxacin, cryptdin-2-ceftriaxone and cryptdin-2-cefotaxime combinations were found synergistic as evident by in vitro assays. This synergism provides an additional therapeutic choice by allowing the use of conventional antibiotics in conjunction with AMPs against MDR Salmonella.

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“…The need to ensure food safety drives the constant search for alternative methods to preserve food. Of special interest are mild treatments that aim to maintain the food in its most natural form, thus minimizing the loss of nutritional and sensorial properties (Chalón et al 2012). Among the methods considered, the use of bacteriocins stands out as a promising alternative and is the focus of research in the field of food science and technology (Balciunas et al 2013).…”

Section: Introductionmentioning

confidence: 99%

“…This resistance is due to the outer membrane, which functions as a barrier, rendering the organism less permeable (Chalón et al 2012;Gálvez et al 2014;Gyawali and Ibrahim 2014). However, this resistance can be reduced with the use of compounds or treatments that destabilize the outer membrane, such as chelating agents, plant essential oils, freezing, heating, high pressure processing and pulsed electric fields (Boziaris and Adams 1999;Cobo Molinos et al 2008;Prudêncio et al 2014Prudêncio et al , 2015a.…”

Section: Introductionmentioning

confidence: 99%

Morphological changes in Salmonella Typhimurium caused by the lantibiotic bovicin HC5 in association with EDTA

et al. 2015

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Bacteriocins, particularly those produced by Grampositive bacteria, have in recent years been considered promising antimicrobial agents to inhibit bacterial growth in food, and thus are potential food preservatives. These peptides generally exhibit a spectrum of action limited to Gram-positive bacteria. However, their action can be extended to Gramnegative bacteria through association with chelating agents. In the present study, we evaluated the occurrence of morphological changes on the cell envelope of Salmonella Typhimurium cells treated with bovicin HC5-a lantibiotic from Streptococcus bovis HC5-in association with EDTA. The morphological changes of the cells were visualized by atomic force microscopy (AFM), and the increase in cell membrane permeability was confirmed by the leakage of potassium ions (K + ). The images displayed changes in the cell envelope, with increased surface roughness and a decreased cell volume. These changes indicate that EDTA plays a role in the destabilization of the outer membrane, allowing bovicin HC5 to act on the cytoplasmic membrane through the formation of pores, which was confirmed by the detection of potassium in the cell supernatant. These results suggest that bovicin HC5 combined with EDTA has potential for use on Salmonella cells.

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Membrane-active bacteriocins to control Salmonella in foods

Cited by 39 publications

References 153 publications

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology

Efficacy of Cryptdin-2 as an Adjunct to Antibiotics from Various Generations Against Salmonella

Morphological changes in Salmonella Typhimurium caused by the lantibiotic bovicin HC5 in association with EDTA

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