Purification, amino acid sequence and characterization of the class IIa bacteriocin weissellin A, produced by Weissella paramesenteroides DX

Papagianni, Maria; Papamichael, Emmanuel M.

doi:10.1016/j.biortech.2011.03.106

Cited by 56 publications

(46 citation statements)

References 29 publications

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“…spizezinii were similar to those described for some bacteriocins (Martínez & Rodríguez, 2005;Papagianni & Papamichael, 2011). The purification of the peptide demonstrated a very successful step in the gel filtration, where the antibacterial activity eluted was free of a large amount of proteins.…”

Section: Discussionsupporting

confidence: 60%

Characterization of an antimicrobial peptide produced by Bacillus subtilis subsp. spizezinii showing inhibitory activity towards Haemophilus parasuis

2013

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Haemophilus parasuis is the pathogen that causes Glä sser's disease, a major illness affecting young pigs. The aim of this work was to investigate the antagonistic activity of antimicrobial substances produced by Bacillus species against H. parasuis. Among the tested strains, only Bacillus subtilis ATCC 6633 inhibited H. parasuis growth. The antibacterial substance was purified by ammonium sulfate precipitation, gel filtration chromatography on Sephadex G-50 and ion-exchange chromatography on DEAE-cellulose. The purification was about 100-fold with a yield of 0.33 %. The purified substance was resistant up to 80 6C and pH ranging 3-7, but the substance lost its activity when it was treated with proteases. The peptide had a molecular mass of 1083 Da and its sequence was determined by MS as NRWCFAGDD, which showed no homology with other known antimicrobial peptides. The complete inhibition of H. parasuis growth was observed at 20 mg peptide ml "1 after 20 min of exposure. The peptide obtained by chemical synthesis also showed antimicrobial activity on H. parasuis. The identification of antimicrobial substances that can be effective against H. parasuis is very relevant to combat this pathogen that causes important losses in swine production. INTRODUCTIONAntimicrobial peptides (AMPs) are an important group of antimicrobial agents, including some relevant and currently used antibiotics such as vancomycin and teicoplanin (Jeya et al., 2011 et al., 2011). This complex structural diversity warrants the broad spectra of inhibition of some Bacillus strains, which includes not only Gram-positive and Gram-negative bacteria, but fungi and amoeba as well (Benitez et al., 2011). Some AMPs like subtilosin A, subtilin, iturin A and surfactin, produced by B. subtilis and closely related species, have been characterized in detail (Stein, 2008;Abriouel et al., 2011).Haemophilus parasuis is one of the first and most prevalent colonizers of piglets, affecting the swine population from 2 weeks to 4 months of age, although it is more commonly found in piglets between 5 and 8 weeks. H. parasuis is the pathogen causing Glässer's disease, a systemic illness characterized by polyserositis and fibrinopurulent polyarthritis (Rapp-Gabrielson et al., 2006). This disease has been emerging as a main bacterial infection affecting the swine population worldwide, causing important economical losses to animal production (Nedbalcova et al., 2006;Teixeira et al., 2011). Many efforts have been targeted to advance in the diagnosis and characterization of virulent H. parasuis strains (Olvera et al., 2007;Xu et al., 2011), but an adequate treatment is not currently available. Therefore, the research for alternatives to combat this pathogen is of utmost relevance.The objective of this work was to investigate the effect of AMPs from Bacillus species against H. parasuis. A novel peptide produced by B. subtilis subsp. spizeziniiAbbreviation: AMP, antimicrobial peptide. (2013), 159, 980-988 Microbiology

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Section: Discussionsupporting

confidence: 60%

Characterization of an antimicrobial peptide produced by Bacillus subtilis subsp. spizezinii showing inhibitory activity towards Haemophilus parasuis

2013

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“…A few preliminary studies on bacteriocins from Weissella genus have been previously presented (Papathanasopoulos et al 1997;Srionnual et al 2007;Papagianni and Papamichael 2011). To our knowledge, the present study is the first report that clarifies the structural genes as well as complete primary structures of bacteriocins from Weissella genus.…”

Section: Discussionmentioning

confidence: 60%

Characterization and identification of weissellicin Y and weissellicin M, novel bacteriocins produced by Weissella hellenica QU 13

Masuda

Zendo

Naruhiko

et al. 2011

Journal of Applied Microbiology

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Aims: To identify and characterize novel bacteriocins from Weissella hellenica QU 13. Methods and Results: Weissella hellenica QU 13, isolated from a barrel used to make Japanese pickles, produced two novel bacteriocins termed weissellicin Y and weissellicin M. The primary structures of weissellicins Y and M were determined, and their molecular masses were determined to be 4925·12 and 4968·40 Da, respectively. Analysis of the DNA sequence encoding the bacteriocins revealed that they were synthesized and secreted without N‐terminal extensions such as leader sequences or sec signal peptides. Weissellicin M showed significantly high and characteristic homology with enterocins L50A and L50B, produced by Enterococcus faecium L50, while weissellicin Y showed no homology with any other known bacteriocins. Both bacteriocins showed broad antimicrobial spectra, with especially high antimicrobial activity against species, which contaminate pickles, such as Bacillus coagulans, and weissellicin M showed relatively higher activity than weissellicin Y. Furthermore, the stability of weissellicin M against pH and heat was distinctively higher than that of weissellicin Y. Conclusions: Weissella hellenica QU 13 produced two novel leaderless bacteriocins, weissellicin Y and weissellicin M, and weissellicin M exhibited remarkable potency that could be employed by pickle‐producing industry. Significance and Impact of the Study: This study is the first report, which represents a complete identification and characterization of novel leaderless bacteriocins from Weissella genus.

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“…Weissellicin 110, produced by W. cibaria 110 was active against several LAB, including Lactobacillus, Leuconostoc and Weissella species [117]. Several other bacteriocins have been purified from W. hellenica strains (weissellicins D, L, M, Y, 7293A and 7293B) and W. paramesenteroides (weissellicin A) [114,[160][161][162][163]. Weissellicin L presented a high homology with leucocin B-TA33a, produced by Lc.…”

Section: Production Of Antimicrobial Substancesmentioning

confidence: 99%

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

2017

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Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics. Despite all these features, the use of Weissella spp. as commercial starters remained non-investigated. Potential biogenic amine production, antibiotic resistance pattern or infection hazard partly explains this neglecting. Besides, Weissella spp. are not recognized as GRAS (Generally Recognized As Safe). However, Weissella spp. are potential powerful starters for food fermentation as well as Lactococcus, Leuconostoc or Lactobacillus species.

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Purification, amino acid sequence and characterization of the class IIa bacteriocin weissellin A, produced by Weissella paramesenteroides DX

Cited by 56 publications

References 29 publications

Characterization of an antimicrobial peptide produced by Bacillus subtilis subsp. spizezinii showing inhibitory activity towards Haemophilus parasuis

Characterization of an antimicrobial peptide produced by Bacillus subtilis subsp. spizezinii showing inhibitory activity towards Haemophilus parasuis

Characterization and identification of weissellicin Y and weissellicin M, novel bacteriocins produced by Weissella hellenica QU 13

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

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