Purification and Characterization of Plantaricin LPL-1, a Novel Class IIa Bacteriocin Produced by Lactobacillus plantarum LPL-1 Isolated From Fermented Fish

Wang, Yao; Qin, Yuxuan; Xie, Quanliang; Zhang, Ying; Hu, Jinrong; Li, Pinglan

doi:10.3389/fmicb.2018.02276

Cited by 81 publications

(55 citation statements)

References 57 publications

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“…wide pH stability (2-10), as well as high thermal stability (121°C, 20 min) (Wang et al, 2018). The high stability of the bacteriocins makes them a robust agent that can be used in the food industry.…”

Section: Discussionmentioning

confidence: 99%

Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough

Zangeneh

Khorrami

Khaleghi

2020

Food Science & Nutrition

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Although rapid advances occurred in food processing technologies, preservation of nourishments for a long-term period has always been one of the most challenging issues. Meanwhile, the demand for healthy, ready food is increasing in the modern world, putting the industry under pressure to meet these requirements and being profitable too. On the other hand, the bacterial resistance to antibiotics and dwindling ready foods' quality have raised many concerns. To solve these problems, many experts have recently focused on biological agents, such as plant extracts, animal-derived enzymes, organic acids, and probiotic bacterial strains (Del Nobile, Lucera, Costa, & Conte, 2012). Among these strategies, probiotics are in a great position due to their positive influences on the function of the human gastrointestinal tract as well as their economic features. That is why during the last decades, a large number of academic investigations have been being conducted in this area. The antimicrobial activity of probiotics is considered as an effective means to eliminate or inhibit pathogens (Dicks & Botes, 2010). Some probiotics through secreting antibacterial compounds, such

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Section: Discussionmentioning

confidence: 99%

Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough

Zangeneh

Khorrami

Khaleghi

2020

Food Science & Nutrition

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“…Plantaricin LPL-1 isolated from fermented fish was active against S. aureus, Listeria. monocytogenes, B. pumilus, B. amyloliquefaciens, E. faecalis, L. plantarum, L. delbrueckii, L. bulgaricus, L. salivarius, and L. lactis (Wang et al, 2018). L. plantarum strains isolated from fermented vegetables products of India showed antibacterial activity against K. rhizophila (Devi and Halami, 2019).…”

Section: Evaluation Of Antimicrobial Activitymentioning

confidence: 99%

Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes

2020

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In this study, Lactobacillus plantarum strain DHCU70 isolated from dahi, a fermented milk product and L. plantarum strain DKP1 isolated from kinema, a fermented soybean food of India, respectively were evaluated for their bacteriocin production and probiotic properties. Both strains of L. plantarum (DHCU70 and DKP1) were found to have potent antimicrobial activity against Kocuria rhizophila ATCC 9341. Bacteriocin produced by L. plantarum strains DHCU70 and DKP1 did not exhibit inhibition of cell wall, DNA and fatty acids biosynthesis mechanisms as evaluated by whole cell reporter assays. We characterized the bacteriocin encoding genes in L. plantarum strains DHCU70 and DKP1 by whole genome sequence which consisted of a single and circular chromosome with genome size of 3.38 Mb (GC content of 44.3%) and 3.39 Mb, respectively and a GC content of 44.3%. L. plantarum DHCU70 has 3252 number of protein encoding genes comprising 89 number of RNA genes (69tRNA, 16rRNA, 4nc RNA) whereas L. plantarum DKP1 has total of 3277 number of protein encoding genes with 89 number. of RNA genes (69tRNA, 16S rRNA, 4nc RNA). Analysis revealed the presence of 20.5 kb long and 23 numbers of plantaricin encoding locus (pln locus) for production of antimicrobial compound. BAGEL analysis has shown that the pln locus of both the strains of L. plantarum showed maximum sequence similarity with plantaricin NC8 of L. plantarum NC8, originally isolated from grass silage. Annotated whole genome sequence of both strains DHCU70 and DKP1 was analyzed for the presence of probiotic marker genes. The probiotic properties of these strains of were also evaluated in vitro. Due to the presence of genes responsible for antimicrobial activity and probiotic properties, both strains of L. plantarum may be considered as a suitable probiotic candidate in food industry.

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“…This atypical microbial ability exists because LAB contains bacteriocin, which can kill pathogenic bacteria. Further, bacteriocin from Lactobacillus plantarum [34,35,37,38] has been isolated as well. Thus, the aim of the research was comparison of the psychochemical parameters and contents of the fatty acids (lauric, palmitic and stearic) of coconut oil, palm oil and VCO as indicators of the characteristics of each oil.…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm Oil in Terms of Their Active Ingredients

Suryani¹,

Sariani

Earnestly³

et al. 2020

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This research aims to study the unique factors of virgin coconut oil (VCO) compared with coconut oil (i.e., coconut oil processed through heating the coconut milk and palm oil sold on the market). Its novelty is that it (VCO) contains lactic acid bacteria and bacteriocin. Lauric acid content was analyzed by the Chromatographic Gas method. Isolation of lactic acid bacteria (LAB) was conducted by the dilution method using MRSA + 0.5% CaCO3 media. Iodium number, peroxide, and %FFA were analyzed using a general method, and isolation bacteriocin by the deposition method using ammonium sulfate. In addition, macromolecular identification was conducted by 16S rRNA. VCO was distinguished by a higher content of lauric acid (C12:0) 41%–54.5% as compared with 0% coconut and 0, 1% palm oil, respectively. The VCO also contains LAB, namely Lactobacillus plantarum and Lactobacillus paracasei, and can inhibit the growth of pathogenic bacteria, such as Pseudomonas aeruginosa, Klebsiella, Staphylococcus aureus, S. epidermidis, Proteus, Escherichia coli, Listeria monocytogenes, Bacillus cereus, Salmonella typhosa and bacteriocin. Comparison with VCO is based on having a high content of lauric acid, 54%, and LAB content. The difference between VCO and coconut oil and palm oil is fatty acids. In VCO there are lauric acid and stearic acid, namely lauric acid VCO (A) 54.06%, VCO (B) 53.9% and VCO (C) 53.7%. The content of stearic acid VCO (A) is 12.03%, VCO (B) 12.01% and VCO (C) 11.9%. Coconut oil contains a little lauric acid, which is 2.81%, stearic acid 2.65% and palmitic acid 2.31%. Palm oil can be said to have very little lauric acid, namely in palm oil 1, 0.45%, and even in palm oil 2, 0%; in turn, palmitic acid palm oil 1 has 2.88% and palm oil 2 palmitic acid has 24.42%.

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Purification and Characterization of Plantaricin LPL-1, a Novel Class IIa Bacteriocin Produced by Lactobacillus plantarum LPL-1 Isolated From Fermented Fish

Cited by 81 publications

References 57 publications

Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough

Bacteriostatic activity and partial characterization of the bacteriocin produced by L. plantarum sp. isolated from traditional sourdough

Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes

A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm Oil in Terms of Their Active Ingredients

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