RETRACTED ARTICLE: Characterization of a new bacteriocin-like inhibitory peptide produced by Lactobacillus sakei B-RKM 0559

Abitayeva, Gulyaim; Urazova, Maira; Abilkhadirov, Arman Sabyrovich; Sarmurzina, Zinigul; Shaikhin, Serik

doi:10.1007/s10529-021-03193-z

Cited by 15 publications

(5 citation statements)

References 79 publications

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“…This indicated that 160 AU/ml of garviecin LG34 had a bactericidal effect on these two bacteria. Similar results have been recorded for the bacteriocin against L. monocytogenes (Motta, Flores, Brandelli, 2008; Abitayeva et al, 2021) and bacterocin Sak-59 against S. aureus 0057 (Abitayeva et al, 2021).…”

Section: Discussionsupporting

confidence: 84%

Antibacterial mechanism of garviecin LG34 against S. aureus and L. monocytogenes and its application in dairy products preservation

Gao

2023

Preprint

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Purpose The objective of this paper was to identify the antibacterial mode of garviecin LG34 against S. aureus and L. monocytogenes and the inhibitions on these two food-borne pathogenic bacteria in dairy products.Methods Antibacterial mechanism of garviecin LG34 was identified by the effects on the efflux of Potassium (K+) ions, extracellular electrical conductivity, UV-absorbing substances, potential across the membrane (ΔΨ) and cell permeability. The inhibitions of garviecin LG34 against S. aureus and L. monocytogenes in milk was studied by plate colony counting method.Results Supplementation with 160 AU/ml of garviecin LG34 had a bactericidal effect on these two bacteria. 160 AU/ml of garviecin LG34 resulted in the effusion of potassium ion and UV-absorbing substances, the leakage of cellular electrolytes and the dissipation of electrical potential across the membrane of these two food-borne bacteria. Moreover, the increase in cell permeability of both strains was observed by flow cytometer after cells treated with 160 AU/ml of garviecin LG34. Garviecin LG34 significantly inhibited the growth of these two food-borne bacteria. in the dairy products especially in skim milk.Conclusion Garviecin LG34 could cause pore formation, intracellular materials release and permeability increase of S. aureus and L. monocytogenes, and may be applied to dairy products as bio-preservative.

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Section: Discussionsupporting

confidence: 84%

Antibacterial mechanism of garviecin LG34 against S. aureus and L. monocytogenes and its application in dairy products preservation

Gao

2023

Preprint

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“…This indicated that 160 AU/ml of garviecin LG34 had a bactericidal effect on these two bacteria. Abitayeva et al (2021) also reported that the crude Sak-59 preparation (571.4 AU/ml) insigni cantly decreased the number of S. aureus 0057 compared with those of the control sample and the initial. Similar results have been recorded for Bacillus sp.…”

Section: Resultsmentioning

confidence: 91%

Antibacterial mechanism of garviecin LG34 against S. aureus and L. monocytogenes and its application in milk preservation.

Gao

2024

Preprint

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Purpose The objective of this study was to reveal the antibacterial mode of action of garviecin LG34 against S. aureus CICC 21600 and L. monocytogenes CICC 21633 and measure the inhibitions on these two foodborne pathogenic bacteria in milk. Methods Antibacterial mechanism of garviecin LG34 was ascertained by its effect on the efflux of Potassium (K+) ions, extracellular electrical conductivity, UV-absorbing substances, potential across the membrane (ΔΨ) and cell permeability. The inhibitions of garviecin LG34 against S. aureus CICC 21600 and L. monocytogenes CICC 21600 in milk was studied by viable counting method. Results Supplementation with 160 AU/ml of garviecin LG34 had a bactericidal effect on S. aureus CICC 21600 and L. monocytogenes CICC 21633. 160 AU/ml of garviecin LG34 resulted in the effusion of potassium ion and UV-absorbing substances, the leakage of cellular electrolytes and the dissipation of electrical potential across the membrane of these two food-borne bacteria. Moreover, the increase in cell permeability of both strains were observed by flow cytometer after cells treated with 160 AU/ml of garviecin LG34. Garviecin LG34 significantly inhibited the growth of these two food-borne bacteria in the dairy products especially in skimmed milk. Conclusion Garviecin LG34 could cause pore formation, intracellular materials release and permeability increase of S. aureus CICC 21600 and L. monocytogenes CICC 21633, and could be applied to milk as bio-preservative.

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“…Several bacteriocins with antibacterial activity against both Gram‐negative and Gram‐positive strains have been reported. For examples, bacteriocin Sak‐59 produced by Lactobacillus sakei (Abitayeva et al., 2021) and Enterococcus faecium GM‐1‐derived bacteriocin (Kang & Lee, 2005). In the present study, LSB1 also can inhibit both Gram‐positive and Gram‐negative species.…”

Section: Resultsmentioning

confidence: 99%

Purification and characterization of Lactobacillus plantarum‐derived bacteriocin with activity against Staphylococcus argenteus planktonic cells and biofilm

Zhang

Jiang

et al. 2022

Journal of Food Science

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Bacteriocins inhibit various foodborne bacteria in planktonic and biofilm forms. However, bacteriocins with antibacterial and antibiofilm activity against Staphylococcus argenteus, a pathogen that can cause food poisoning, are still poorly known. Here, the novel bacteriocin LSB1 derived from Lactobacillus plantarum CGMCC 1.12934 was purified and characterized extensively. LSB1 had a molecular weight of 1425.78 Da and an amino acid sequence of YIFVTGGVVSSLGK. Moreover, LSB1 exhibited excellent stability under heat and acid–base stress and presented sensitivity to pepsin and proteinase K. LSB1 exhibited an extensive antimicrobial spectrum against both Gram‐positive and Gram‐negative bacteria. Minimum inhibitory concentration of LSB1 against S. argenteus_70917 was 10.36 µg/ml, which was lower than that of most of the previously found bacteriocins against Staphylococcus strains. Furthermore, LSB1 significantly inhibited S. argenteus_70917 planktonic cells (p < 0.01) and decreased their viability. Scanning electron microscopy analysis revealed that cell membrane permeability of S. argenteus_70917 upon exposure to LSB1 showed leakage of cytoplasmic contents and rupture, leading to cell death. In addition, biofilm formation ability of S. argenteus_70917 was significantly (p < 0.01) impaired by LSB1, with the percent inhibition of 35% at 10 µg/ml and 80% at 20 µg/ml. Overall, this study indicates that LSB1 can be considered a potential antibacterial agent in the control of S. argenteus in both planktonic and biofilm states. Practical Application Foodborne pathogenic bacteria, such as Staphylococcus argenteus, and their biofilms represent potential risks for food safety. In recent years, customers’ demand for “natural” products has increased food control. This study describes the novel bacteriocin LSB1 produced by the lactic acid bacterium species Lactobacillus plantarum. LSB1 showed strong antibacterial and antibiofilm activity against S. argenteus as well as thermal and acid–alkaline stability. Furthermore, the mechanisms of action of LSB1 on S. argenteus were preliminarily explored. These results indicate that LSB1 might be potentially used as an effective and natural food preservative.

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RETRACTED ARTICLE: Characterization of a new bacteriocin-like inhibitory peptide produced by Lactobacillus sakei B-RKM 0559

Cited by 15 publications

References 79 publications

Antibacterial mechanism of garviecin LG34 against S. aureus and L. monocytogenes and its application in dairy products preservation

Antibacterial mechanism of garviecin LG34 against S. aureus and L. monocytogenes and its application in dairy products preservation

Antibacterial mechanism of garviecin LG34 against S. aureus and L. monocytogenes and its application in milk preservation.

Purification and characterization of Lactobacillus plantarum‐derived bacteriocin with activity against Staphylococcus argenteus planktonic cells and biofilm

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