Purification and characteristics of bifidocin A, a novel bacteriocin produced by Bifidobacterium animals BB04 from centenarians' intestine

Liu, Guorong; Ren, Li; Song, Zhenqin; Wang, Chengtao; Sun, Baoguo

doi:10.1016/j.foodcont.2014.10.049

Cited by 61 publications

(33 citation statements)

References 29 publications

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“…Se atribuye a ellos la mejora en el equilibrio intestinal, al inhibir mediante diversos mecanismos, el crecimiento de varios grupos microbianos potencialmente patógenos. Esto sucede por la capacidad de algunas especies para interferir con la adhesión de especies patógenas a las superficies de las células intestinales; este efecto es atribuido a la producción de ácidos orgánicos y a la secreción de compuestos antimicrobianos, como las bacteriocinas (22,23). En la tabla 1 se presentan algunos ejemplos de bacterias probióticas y sus productos alimenticios comercializados en el mundo (20).…”

Section: Los Probióticos: Compuestos Fisiológicamente Activosunclassified

Encapsulación de probióticos para aplicaciones alimenticias

R.¹,

G.²,

B.³

2016

biosalud

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Los alimentos funcionales contienen componentes activos que con un consumo habitual favorecen la salud de consumidor. Dentro del concepto de funcional se encuentran los alimentos con microorganismos probióticos, los cuales al ser ingeridos en dosis adecuadas confieren diversos beneficios, estos microorganismos son sensibles a factores tecnológicos y ambientales que pueden reducir su viabilidad, estabilidad y su capacidad funcional. Existen tecnologías como la encapsulación, las cuales permiten mejorar la estabilidad de los probióticos al protegerlos mediante un material de recubrimiento. En este trabajo se realizó una búsqueda sistemática en diversas bases de datos sobre los probióticos más empleados en la industria de alimentos, su capacidad catalítica en matrices alimenticias, métodos de encapsulación, tipos de matrices en la encapsulación, estabilidad bajo condiciones gastrointestinales y los mecanismos de liberación. Se encontró que la encapsulación, además de favorecer la estabilidad de los microorganismos probióticos frente a factores adversos, condiciona según sus características, su aplicación e incorporación en matrices alimenticias de diversas cualidades.

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Section: Los Probióticos: Compuestos Fisiológicamente Activosunclassified

Encapsulación de probióticos para aplicaciones alimenticias

R.¹,

G.²,

B.³

2016

biosalud

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“…Bacteriocins are safe, natural antimicrobial peptides for food preservation, and some of them present high potential to inhibit the growth of sh-borne spoilage or pathogenic bacteria [9][10][11][12][13][14]. During the last decades, several innovative bioactive packaging lms enriched with bacteriocins have been developed and have received a considerable attention for improving the safety of food products, such as goat milk, fresh beef, raw sliced pork, white semifirm cheese, frozen shrimp, sliced ham, and sausage [15][16][17][18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

“…Bifidocin A, a novel 1198.68 kDa bacteriocin, is produced by Bifidobacterium animalis BB04, isolated from a centenarian's faeces. e potential of bifidocin A to control food-borne spoilage and pathogens has been reviewed and underlined in our recent work [9]. It exhibits inhibitory activity against a broad range of Gram-positive and Gramnegative bacteria in the genera Escherichia, Listeria, Salmonella, Pseudomonas, Staphylococcus, Bacillus, Clostridium, Brochothrix, Shewanella, and Micrococcus, especially Pseudomonas fluorescens, Shewanella putrefaciens, Brochothrix thermosphacta, and Micrococcus luteus, which were fish-borne specific spoilage bacteria.…”

Section: Introductionmentioning

confidence: 99%

Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets

Liu

et al. 2019

Journal of Food Quality

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To evaluate the potential of bifidocin A for preservation of fresh Spanish mackerel fillets, the bioactive packaging films incorporated with bifidocin A (1 × minimal inhibition concentration (MIC), 2 × MIC and 4 × MIC) were developed, and their effects on the microbiological and physicochemical properties and sensory profile of mackerel fillets at refrigerated storage were investigated. Results showed that the incorporation of bifidocin A in cellulosic matrix films did not affect the thickness and elongation of the films, but reduced slightly the tension strength. The films incorporated with 2 × MIC and 4 × MIC bifidocin A presented a broad spectrum of activity against most tested bacteria, including some fish-borne specific spoilage bacteria such as Pseudomonas fluorescens, Shewanella putrefaciens, Brochothrix thermosphacta, and Micrococcus luteus, and maintained their 100% activity for 28 days during storage at 4°C. The bioactive packaging films incorporated with bifidocin A could generally suppress the growth of microflora, especially Pseudomonas and Enterobacteriaceae, as well as substantially inhibit the accumulation of total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and hypoxanthine, during chilled mackerel fillets storage. Overall, from a microbiological and physicochemical point of view, a much more effective treatment was achieved with 4 × MIC bifidocin A, extending the shelf life to 12 days and maintaining the relatively low TVB-N value (≤13.2 mg/100 g), TBARS value (≤0.45 mg MDA/kg), and K-value (≤32.8%), as well as a relatively high sensory score (≥7.1) during the whole storage. Hence, the bioactive packaging films incorporated with bifidocin A could be a promising hurdle technology and alternative to conventional processes used for improving the safety and quality of chilled mackerel fillets.

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“…High purity is also required for a characterization study or in the study of the action mechanism of bacteriocins . Several studies have reported on the use of conventional methods for bacteriocin purification . Mainly, the conventional methods highlighted consisted of an ammonium sulfate precipitation, a solvent‐based precipitation, and a chromatography‐based techniques, such as ion exchange, hydrophobic interaction, gel filtration, and reversed‐phase high‐pressure liquid chromatography .…”

Section: Introductionmentioning

confidence: 99%

“…2 Several studies have reported on the use of conventional methods for bacteriocin purification. [7][8][9][10] Mainly, the conventional methods highlighted consisted of an ammonium sulfate precipitation, a solvent-based precipitation, and a chromatography-based techniques, such as ion exchange, hydrophobic interaction, gel filtration, and reversed-phase high-pressure liquid chromatography. 3 Unfortunately, the conventional methods were laborious as they consisted of a multistep operation, expensive, time-consuming, low yield, and not efficient for industrial-scale requirement.…”

Section: Introductionmentioning

confidence: 99%

Purification of a Bacteriocin‐Like Inhibitory Substance Derived from Pediococcus acidilactici Kp10 by an Aqueous Micellar Two‐Phase System

Jamaluddin

Ariff

Wong

2018

Biotechnology Progress

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Aqueous micellar two‐phase system (AMTPS) is an extractive technique of biomolecule, where it is based on the differential partitioning behavior of biomolecule between a micelle‐rich and a micelle‐poor phase. In this study, an AMTPS composed of a nonionic surfactant, Triton X‐100 (TX‐100) was used for purifying a bacteriocin‐like inhibitory substance (BLIS) derived from Pediococcus acidilactici Kp10. The influences of the surfactant concentration and the effect of additives on the partitioning behavior and activity yield of the BLIS were investigated. The obtained coexistence curves showed that the mixtures of solutions composed of different surfactant concentrations (5–30% w/w) and 50% w/w crude load were able to separate into two phases at temperatures of above 60 °C. The optimum conditions for BLIS partitioning using the TX‐100‐based AMTPS were: TX‐100 concentration of 22.5% w/w, CFCS load of 50% w/w, incubation time of 30 min at 75 °C, and back‐extraction using acetone precipitation. This optimal partitioning resulted in an activity yield of 64.3% and a purification factor of 5.8. Moreover, the addition of several additives, such as sorbitol, KCl, dioctyl sulfosuccinate sodium salt, and Coomassie® Brilliant Blue, demonstrated no improvement in the BLIS separation, except for Amberlite® resin XAD‐4, where the activity yield was improved to 70.3% but the purification factor was reduced to 2.3. Results from this study have demonstrated the potential and applicability of TX‐100‐based AMTPS as a primary recovery method for the BLIS from a complex fermentation broth of P. acidilactici Kp10. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 35: e2719, 2019

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Purification and characteristics of bifidocin A, a novel bacteriocin produced by Bifidobacterium animals BB04 from centenarians' intestine

Cited by 61 publications

References 29 publications

Encapsulación de probióticos para aplicaciones alimenticias

Encapsulación de probióticos para aplicaciones alimenticias

Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets

Purification of a Bacteriocin‐Like Inhibitory Substance Derived from Pediococcus acidilactici Kp10 by an Aqueous Micellar Two‐Phase System

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