Multiple potential strategies for the application of nisin and derivatives

Khan, Fazlurrahman; Singh, Priyanka; Joshi, Abhayraj S.; Tabassum, Nazia; Jeong, Geum-Jae; Bamunuarachchi, Nilushi Indika; Mijaković, Ivan; Kim, Young‐Mog

doi:10.1080/1040841x.2022.2112650

Cited by 16 publications

(6 citation statements)

References 248 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Discovered in 1928 [ 20 ] nisin A is the prototypical and best-studied lantibiotic, secreted by some Lactococcus lactis strains. Low toxicity and safety of use in food contributed to the worldwide success of nisin as a natural food preservative (E234), especially in dairy and canned products [ 21 , 22 , 23 ]. Although nisin is a complex polycyclic, positively charged, molecule consisting of 34 amino acids (molecular weight 3500 Da) it is quite readily available by fermentation, so is relatively cheap.…”

Section: Nisin Amentioning

confidence: 99%

Engineering of Nisin as a Means for Improvement of Its Pharmacological Properties: A Review

Musiejuk

Kafarski

2023

Pharmaceuticals

View full text Add to dashboard Cite

Lantibiotics are believed to have a conceivable potential to be used as therapeutics, especially against clinically resistant bacterial strains. However, their low solubility and poor stability under physiological conditions limit their availability for clinical studies and further pharmaceutical commercialization. Nisin is a readily available and cheap lanthipeptide and thus serves as a good model in the search for the tools to engineer lantibiotics with improved pharmacological properties. This review aims to address technologies that can be applied to alter and enhance the antimicrobial activity, antibacterial spectrum and physicochemical properties (solubility, solution stability and protease resistance) of nisin. There are basically two general means to obtain nisin analogs—protein engineering and chemical functionalization of this antibiotic. Although bioengineering techniques have been well developed and enable the creation of nisin mutants of variable structures and properties, they are lacking spectacular effects so far. Chemical modifications of nisin based on utilization of the reactivity of its free amino and carboxylic moieties, as well as reactivity of the double bonds of its dehydroamino acids, are in their infancy.

show abstract

Section: Nisin Amentioning

confidence: 99%

Engineering of Nisin as a Means for Improvement of Its Pharmacological Properties: A Review

Musiejuk

Kafarski

2023

Pharmaceuticals

View full text Add to dashboard Cite

show abstract

“…Nisin, a well-studied and widely used lantibiotic, has been shown to have extremely potent against a variety of Gram-positive bacteria, while little is known about the antimicrobial activity of nisin against fungi ( Khan et al, 2023 ). A few studies suggested that nisin may possess antifungal activity on C. albicans .…”

Section: Discussionmentioning

confidence: 99%

Antifungal activity of nisin against clinical isolates of azole-resistant Candida tropicalis

Gao,

Ji,

et al. 2024

Front. Microbiol.

View full text Add to dashboard Cite

The rapid emergence of invasive infections caused by azole-resistant Candida tropicalis has become a public health concern, and there is an urgent need for alternative treatment strategies. Studies have demonstrated the antibacterial effects of nisin, a well-known peptide naturally produced by Lactococcus lactis subsp. lactis. However, there is scant information about the antifungal effect of nisin against C. tropicalis. The present study aims to investigate the in vitro antifungal activity of nisin against clinical isolates of azole-resistant C. tropicalis strains, as well as its inhibitory effect on biofilm formation. A total of 35 C. tropicalis strains isolated from patients with invasive fungal infections were divided into the azole-resistant group and the azole-sensitive group, containing 21 and 14 strains, respectively. The relative expression levels of the ERG11 and UPC2 genes in the azole-resistant group were higher than those in the azole-sensitive group (p < 0.0001), while no significant differences were observed in the expression levels of the MDR1 and CDR1 genes. The minimum inhibitory concentration of nisin against C. tropicalis ranged from 2 to 8 μg/mL. Nisin treatment inhibited the growth of azole-resistant C. tropicalis, with over a four-fold reduction in OD600 nm values observed at the 8-h time point, while it promoted the transition of C. tropicalis from the spore phase to the hyphal phase, as observed on cryo-scanning electron microscopy. The results of biofilm quantification using crystal violet staining indicated a significant decrease in OD570 nm values in the nisin-treated group compared to the controls (p < 0.0001). Among the 21 azole-resistant C. tropicalis strains, the biofilm formation was inhibited in 17 strains (17/21, 81%), and more than 85% inhibition of biofilm formation was observed in the representative strains. With regard to the molecular mechanisms, the expression of the BCR1 and UPC2 genes in the azole-resistant strains was down-regulated on nisin treatment (p < 0.05). In conclusion, we demonstrated, for the first time, that nisin has antifungal activity and significant anti-biofilm activity against clinical isolates of azole-resistant C. tropicalis strains. Based on the findings, nisin could be a promising alternative antifungal agent for combating azole-resistant C. tropicalis infections.

show abstract

“…19,20 The antibacterial activity of nisin is limited to Gram-positive (G + ) bacteria, which restricts its application in foods primarily contaminated with G − spoilage bacteria, such as aquatic products. 21,22 In our previous study, Lactobacillus coryniformis FZU63 was isolated from traditional Chinese sauerkraut and has been found to produce a potent and broad-spectrum antimicrobial bacteriocin named lactocin 63. 23 This current study aims to elucidate the inhibitory mechanism of lactocin 63 against quality deterioration and spoilage in chilled seabass by investigating changes in microbial community and quality attributes.…”

Section: Introductionmentioning

confidence: 99%

“…At present, nisin remains the sole bacteriocin approved for food preservation, with applications spanning various sectors, including dairy, aquaculture, poultry, fruits, and vegetables 19,20 . The antibacterial activity of nisin is limited to Gram‐positive (G + ) bacteria, which restricts its application in foods primarily contaminated with G − spoilage bacteria, such as aquatic products 21,22 …”

Section: Introductionmentioning

confidence: 99%

The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage

Wu,

Yang,

Meng

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundThe bacteriocins, particularly derived from lactic acid bacteria, currently exhibit potential as a promising food preservative owing to their low toxicity and potent antimicrobial activity. This study aimed to evaluate the efficacy of lactocin 63, produced by Lactobacillus coryniformis, in inhibiting the deterioration of Lateolabrax japonicas during chilled storage, while also investigating its underlying inhibitory mechanism. The measurement of total viable count, biogenic amines, and volatile organic compounds were conducted, along with high‐throughput sequencing and sensory evaluation.ResultsThe findings demonstrated that treatment with lactocin 63 resulted in a notable retardation of bacterial growth in L. japonicas fish fillet during refrigerated storage compared with the water‐treated and nisin‐treated groups. Moreover, lactocin 63 effectively maintained the microbial flora balance in the fish fillet and inhibited the proliferation and metabolic activity of specific spoilage microorganisms, particularly Shewanella, Pseudomonas, and Acinetobacter. Furthermore, the production of unacceptable volatile organic compounds (e.g. 1‐octen‐3‐ol, hexanal, nonanal), as well as the biogenic amines derived from the bacterial metabolism, could be hindered, thus preventing the degradation in the quality of fish fillets and sustaining relatively high sensory quality.ConclusionThe results of this study provide valuable theoretical support for the development and application of lactocin 63, or other bacteriocins derived from lactic acid bacteria, as potential bio‐preservatives in aquatic food. © 2024 Society of Chemical Industry.

show abstract

Multiple potential strategies for the application of nisin and derivatives

Cited by 16 publications

References 248 publications

Engineering of Nisin as a Means for Improvement of Its Pharmacological Properties: A Review

Engineering of Nisin as a Means for Improvement of Its Pharmacological Properties: A Review

Antifungal activity of nisin against clinical isolates of azole-resistant Candida tropicalis

The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage

Contact Info

Product

Resources

About