Nisin—A lantibiotic with immunomodulatory properties: A review

Małaczewska, Joanna; Kaczorek-Łukowska, Edyta

doi:10.1016/j.peptides.2020.170479

Cited by 68 publications

(61 citation statements)

References 30 publications

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“…Likewise, bacteriocins produced by probiotic bacteria can be explored as inhibitors of key targets identified for the screening of metabolites for anti-COVID-19 therapeutics [60,65]. For instance, nisin is a well-known bacteriocin that was initially identified in fermented milk and belongs to the group of peptide antimicrobials collectively called type-A (I) lantibiotics [13,66]. Nisin is currently used as a natural GRAS food preservative due to its antimicrobial characteristics and is applied in many different food products, such as cheese, fermented beverages, dairy desserts, milk, and meat [66].…”

Section: Kefir Beverages As Protective Dietary Supplements Against Viral Infectionsmentioning

confidence: 99%

“…For instance, nisin is a well-known bacteriocin that was initially identified in fermented milk and belongs to the group of peptide antimicrobials collectively called type-A (I) lantibiotics [13,66]. Nisin is currently used as a natural GRAS food preservative due to its antimicrobial characteristics and is applied in many different food products, such as cheese, fermented beverages, dairy desserts, milk, and meat [66]. In a recent study, nisin produced by strains of Lactococcus lactis showed a significantly effective interaction with the human angiotensin converting enzyme 2 (hACE2), which can help with the prevention of binding with the SARS-CoV-2 spike protein receptor [13].…”

Section: Kefir Beverages As Protective Dietary Supplements Against Viral Infectionsmentioning

confidence: 99%

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Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes

et al. 2021

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The consumption of fermented foods posing health-promoting attributes is a rising global trend. In this manner, fermented dairy products represent a significant subcategory of functional foods with established positive health benefits. Likewise, kefir—a fermented milk product manufactured from kefir grains—has been reported by many studies to be a probiotic drink with great potential in health promotion. Existing research data link regular kefir consumption with a wide range of health-promoting attributes, and more recent findings support the link between kefir’s probiotic strains and its bio-functional metabolites in the enhancement of the immune system, providing significant antiviral effects. Although it has been consumed for thousands of years, kefir has recently gained popularity in relation to novel biotechnological applications, with different fermentation substrates being tested as non-dairy functional beverages. The present review focuses on the microbiological composition of kefir and highlights novel applications associated with its fermentation capacity. Future prospects relating to kefir’s capacity for disease prevention are also addressed and discussed.

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Section: Kefir Beverages As Protective Dietary Supplements Against Viral Infectionsmentioning

confidence: 99%

Section: Kefir Beverages As Protective Dietary Supplements Against Viral Infectionsmentioning

confidence: 99%

Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes

et al. 2021

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“…In addition to antimicrobial activity, bacteriocins may exert other health-promoting effects, such as anti-cancer and immunomodulation. Nisin administered through the oral route showed immunomodulatory effects in a mouse model and human cell line test [ 15 ], which showed a possibility that bacteriocins from LAB might exert immunomodulatory activities by affecting production of cytokines [ 35 ]. Nisin inhibited the progression of oral squamous cell carcinoma (OSCC), a subset of head and neck squamous cell carcinoma, by interfering the cross-talk between the integrin/FAK and TLR/MyD88 signaling pathway, which accelerates the progression of OSCC [ 36 ].…”

Section: Important Metabolites Produced By Kimchi Labmentioning

confidence: 99%

Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi

Lee

Yoo

Kim

2021

Foods

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Lactic acid bacteria (LAB) have been used for various food fermentations for thousands of years. Recently, LAB are receiving increased attention due to their great potential as probiotics for man and animals, and also as cell factories for producing enzymes, antibodies, vitamins, exopolysaccharides, and various feedstocks. LAB are safe organisms with GRAS (generally recognized as safe) status and possess relatively simple metabolic pathways easily subjected to modifications. However, relatively few studies have been carried out on LAB inhabiting plants compared to dairy LAB. Kimchi is a Korean traditional fermented vegetable, and its fermentation is carried out by LAB inhabiting plant raw materials of kimchi. Kimchi represents a model food with low pH and is fermented at low temperatures and in anaerobic environments. LAB have been adjusting to kimchi environments, and produce various metabolites such as bacteriocins, γ-aminobutyric acid, ornithine, exopolysaccharides, mannitol, etc. as products of metabolic efforts to adjust to the environments. The metabolites also contribute to the known health-promoting effects of kimchi. Due to the recent progress in multi-omics technologies, identification of genes and gene products responsible for the synthesis of functional metabolites becomes easier than before. With the aid of tools of metabolic engineering and synthetic biology, it can be envisioned that LAB strains producing valuable metabolites in large quantities will be constructed and used as starters for foods and probiotics for improving human health. Such LAB strains can also be useful as production hosts for value-added products for food, feed, and pharmaceutical industries. In this review, recent findings on the selected metabolites produced by kimchi LAB are discussed, and the potentials of metabolites will be mentioned.

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“…For example, Gratia and coworkers in 1925 firstly introduced Bacteriocin, colicin V, which was named by Jacob et al [102] in 1953. Nisin, a type of class I bacteriocins were known as lantibiotic could be produced from Lactococcus lactis demonstrated antibacterial activity against grampositive bacteria are safe to use in food preservatives [103]. For example, Nisin A could be characterized as a thermostable peptide with a molecular mass < 5 kDa containing 34 lanthionine amino acids core peptides units.…”

Section: Classification Of Bacteriocinsmentioning

confidence: 99%

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Raj

Chandrasekhar

Kumar

et al. 2021

Syst Microbiol and Biomanuf

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Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

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Nisin—A lantibiotic with immunomodulatory properties: A review

Cited by 68 publications

References 30 publications

Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes

Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes

Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

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