Sakacin G is the main responsible bacteriocin for the anti-listerial activity of meat-borne Lactobacillus curvatus ACU-1

Mechoud, Mónica A.; Alvarez, Ornella Estefanía; Cayre, María Elisa; Castro, Marcela Paola; Minahk, Carlos; Saavedra, Maria Lucila

doi:10.1007/s13213-017-1288-9

Cited by 12 publications

(8 citation statements)

References 29 publications

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“…In recent years, some bacteriocins produced by L. curvatus have been purified and characterized. These include curvacin A, produced by L. curvatus LTH1174 isolated from fermented sausages [ 88 ], sakacin G produced by L. curvatus ACU-1 isolated from artisanal dry fermented sausages [ 89 ], sakacin P and sakacin X, produced by L. curvatus MBSa2 and MBSa3 isolated from Italian salami [ 21 ], curvaticin 13, produced by L. curvatus SB13 isolated from semidry sausages [ 90 ], lactocin AL705, produced by L. curvatus CRL705 isolated from fermented sausages [ 91 ] and curvaticin 422, produced by L. curvatus L422 isolated from fermented sausages [ 92 ] ( Table 2 ). These are all class II bacteriocins.…”

Section: Physiological and Biochemical Properties Of Latmentioning

confidence: 99%

“…Sakacin G has strong anti-Listeria activity, which make it suitable for use as an antibacterial peptide to reduce or eliminate the growth of pathogenic bacteria and improve the quality, safety, and shelf life of food. In addition, the sakacin G promoter can be used as a tool to induce a high-level expression of other bacteriocins [ 89 ].…”

Section: Physiological and Biochemical Properties Of Latmentioning

confidence: 99%

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Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

Chen

Qiao

et al. 2020

Foods

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Latilactobacillus curvatus is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, L. curvatus has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of L. curvatus from different sources. L. curvatus also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. L. curvatus exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of L. curvatus. Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of L. curvatus.

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Section: Physiological and Biochemical Properties Of Latmentioning

confidence: 99%

Section: Physiological and Biochemical Properties Of Latmentioning

confidence: 99%

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

Chen

Qiao

et al. 2020

Foods

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“…In less popular classification schemes class III (high molecular weight and heat-sensitive bacteriocins) (Alvarez-Sieiro et al, 2016 ) and class IV (bacteriocins with carbohydrate or lipid moieties) (Kaškoniene et al, 2017 ) were introduced. Bacteriocins are produced by lactic acid bacteria (LAB) and non-lactic acid bacteria (Mechoud et al, 2017 ). LAB bacteriocins are given more attention because they are generally recognized as safe (GRAS) facilitating their use in situ and ex situ in preservation of foods (Bali et al, 2016 ; Castro et al, 2017 ; Hu et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Pentocin MQ1: A Novel, Broad-Spectrum, Pore-Forming Bacteriocin From Lactobacillus pentosus CS2 With Quorum Sensing Regulatory Mechanism and Biopreservative Potential

Wayah

Philip

2018

Front. Microbiol.

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Micrococcus luteus, Listeria monocytogenes, and Bacillus cereus are major food-borne pathogenic and spoilage bacteria. Emergence of antibiotic resistance and consumer demand for foods containing less of chemical preservatives led to a search for natural antimicrobials. A study aimed at characterizing, investigating the mechanism of action and regulation of biosynthesis and evaluating the biopreservative potential of pentocin from Lactobacillus pentosus CS2 was conducted. Pentocin MQ1 is a novel bacteriocin isolated from L. pentosus CS2 of coconut shake origin. The purification strategy involved adsorption-desorption of bacteriocin followed by RP-HPLC. It has a molecular weight of 2110.672 Da as determined by MALDI-TOF mass spectrometry and a molar extinction value of 298.82 M−1 cm−1. Pentocin MQ1 is not plasmid-borne and its biosynthesis is regulated by a quorum sensing mechanism. It has a broad spectrum of antibacterial activity, exhibited high chemical, thermal and pH stability but proved sensitive to proteolytic enzymes. It is potent against M. luteus, B. cereus, and L. monocytogenes at micromolar concentrations. It is quick-acting and exhibited a bactericidal mode of action against its targets. Target killing was mediated by pore formation. We report for the first time membrane permeabilization as a mechanism of action of the pentocin from the study against Gram-positive bacteria. Pentocin MQ1 is a cell wall-associated bacteriocin. Application of pentocin MQ1 improved the microbiological quality and extended the shelf life of fresh banana. This is the first report on the biopreservation of banana using bacteriocin. These findings place pentocin MQ1 as a potential biopreservative for further evaluation in food and medical applications.

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“…Bacteriocin‐producing Lactobacillus curvatus ACU‐1 was isolated from dried sausages made in Chaco, Argentina (Castro, Palavecino, Herman, Garro, & Campos, ). The cell‐free supernatant (CFS), containing sakacin G (Mechoud et al, ), showed to be effective for the control of Listeria innocua on the surface of pork without losing effectiveness by adsorption to the fatty or meat tissues (Rivas et al, ). These results suggest it as a potential natural preservative for application in various meat products.…”

Section: Introductionmentioning

confidence: 99%

Natural and artificial casings as bacteriocin carriers for the biopreservation of meats products

Rivas

Cayre

Campos

et al. 2017

Journal of Food Safety

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The aim of the study was to determine if natural and artificial casings (ovine, porcine, bovine, collagen, and cellulose casings), serve as carriers for the application of the bacteriocin sakacin G produced by Lactobacillus curvatus ACU-1. Mode of action of the cell-free supernatant (CFS) containing the bacteriocin was also studied to determine whether Listeria monocytogenes inhibition could be tantamount to Listeria innocua one. Cylindrical vessels were filled with sterile meat emulsion and were wrapped with the different casings. Half the systems were treated with the CFS containing sakacin G, while the other half was taken as control systems. All systems were inoculated with L. innocua ATCC 33090. L. innocua was able to grow on all the studied casings. Collagen casing treated with CFS inhibited Listeria growth. A bacteriostatic effect was observed in the systems with porcine, ovine, bovine and cellulosic casings treated with CFS. The bacteriocin maintained its activity until the end of the trial. All casings were widely promising as antimicrobial application supports, being effective carriers to be used in a wide range of meat products. Practical applicationsBased on its advantageous characteristics, bacteriocins attracted considerable interest as natural food preservatives to extend shelf life and safety of meat and meat products. The application of sakacin G produced by Lactobacillus curvatus ACU-1 on different natural and artificial casings would allow the preservation of a wide range of meat products that are stuffed into them, such as several types of sausages, wiener, salami, and mortadella, among others. The major advantage relies on its application, since it is not necessary to modify the production process or add extra wrappings to support the antimicrobial substance.

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Sakacin G is the main responsible bacteriocin for the anti-listerial activity of meat-borne Lactobacillus curvatus ACU-1

Cited by 12 publications

References 29 publications

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits

Pentocin MQ1: A Novel, Broad-Spectrum, Pore-Forming Bacteriocin From Lactobacillus pentosus CS2 With Quorum Sensing Regulatory Mechanism and Biopreservative Potential

Natural and artificial casings as bacteriocin carriers for the biopreservation of meats products

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