The four-component aureocin A70 as a promising agent for food biopreservation

Fagundes, Patrícia Carlin; Farias, Felipe Miceli de; Santos, Olinda Cabral da Silva; Paz, Juliana Aparecida Souza da; Ceotto-Vigoder, Hilana; Alviano, Daniela Sales; Romanos, Maria Teresa Villela; Bastos, Maria do Carmo de Freire

doi:10.1016/j.ijfoodmicro.2016.08.017

Cited by 23 publications

(9 citation statements)

References 45 publications

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“…In . In total, the literature on the inhibitory spectrum of staphylococcins indicates their efficiency against B. cereus and L. monocytogenes (Villani et al, 1997;Carnio et al, 2000;dos Santos Nascimento et al, 2005;Prema et al, 2006;Saeed et al, 2006;Ceotto et al, 2009Ceotto et al, , 2010aBrito et al, 2011;Fagundes et al, 2011;de Souza Duarte et al, 2013;Fagundes et al, 2016). Compared with the partially purified staphylococcin from Staph.…”

Section: Discussionmentioning

confidence: 99%

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Antimicrobial spectrum activity of bacteriocinogenic Staphylococcus strains isolated from goat and sheep milk

Rahmdel

Shekarforoush

Hosseinzadeh

et al. 2019

Journal of Dairy Science

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Bacteriocins have attracted great attention as potential alternatives to antibiotics and chemical food additives. In the present study, 243 Staphylococcus isolates from milk samples (n = 110) of goat and sheep herds located in Fars province, Iran, were screened for antimicrobial substance production. Twenty-eight isolates showed an antagonistic activity against the indicator strain Micrococcus luteus ATCC 4698. The susceptibility of all antimicrobial substances to proteolytic enzymes allowed us to consider them as bacteriocin-like inhibitory substances (BLIS). The term BLIS is applied to uncharacterized proteinaceous antimicrobials produced by gram-positive bacteria. Based on molecular identification methods, the isolates belonged to the species Staphylococcus chromogenes, Staphylococcus epidermidis, Staphylococcus haemolyticus, Staphylococcus pseudintermedius, Staphylococcus aureus, and Staphylococcus agnetis. Pulsed-field gel electrophoresis revealed a high level of genotype diversity among the Staph. chromogenes isolates. All of the isolates harbored nukA or bsaA2 genes, suggesting that their BLIS were related to nukacin or Bsa. The antimicrobial compounds from test strains were not effective against gram-negative pathogens, including Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, and Klebsiella pneumonia as well as the indicator mold Aspergillus fumigatus. All the gram-positive targets, including Bacillus cereus, Listeria monocytogenes, Enterococcus faecalis Ef37 (a tyramine-producer strain), Lactobacillus saerimneri 30a (a histamine-producer strain), and methicillin-resistant Staph. epidermidis, were inhibited by the Staph. chromogenes isolates. Staphylococcus haemolyticus 4S12 was able to inhibit the majority of gram-positive bacteria. Listeria monocytogenes strains were the only indicators sensitive to the antimicrobial agents produced by Staph. agnetis 4S97B. The other Staphylococcus strains were ineffective on all the organisms tested. Based on their inhibitory capacities, the BLIS produced by the Staph. chromogenes isolates seem to be interesting candidates for developing novel antimicrobial agents.

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Section: Discussionmentioning

confidence: 99%

“…warneri (Prema et al, 2006), and aureocin A70, produced by Staph. aureus A70 (inhibition zone diameters of 1.75 to 2.05 cm; Fagundes et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial spectrum activity of bacteriocinogenic Staphylococcus strains isolated from goat and sheep milk

Rahmdel

Shekarforoush

Hosseinzadeh

et al. 2019

Journal of Dairy Science

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“…Aureocin A70 is a class II bacteriocin produced by a S. aureus strain isolated from pasteurized commercial milk ( Fagundes et al, 2016 ). This bacteriocin exerted a bactericidal effect on a wide range of Gram-positive bacteria, including L. monocytogenes , and was tested in UHT-treated skimmed milk by Fagundes et al (2016) .…”

Section: Application Of Purified/semi-purified Bacteriocins To Dairy mentioning

confidence: 99%

Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

2018

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In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.

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“…Lacticin Q displays strong bioactivity even at nanomolar concentrations whereas many other non-leaderless bacteriocins are active at a relatively higher concentration ( Fujita et al, 2007 ). Although some leaderless bacteriocins are produced by a number of strains that are often associated with pathogenicity and having structural similarity with hemolytic peptides and toxins (i.e., aureocin A53 and A70 are produced by S. aureus ), these leaderless bacteriocins have been demonstrated to have no cytotoxic and hemolytic activities, thus underlining the safety of their application ( Fagundes et al, 2016a , b ). Similar observation was manifested by enterocin DD14 (identical to enterocins 7 and MR10) when it was evaluated for its cytotoxicity against intestinal epithelial cell line IPEC-1 ( Caly et al, 2017 ).…”

Section: Applications Challenges and Prospectsmentioning

confidence: 99%

Circular and Leaderless Bacteriocins: Biosynthesis, Mode of Action, Applications, and Prospects

2018

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Bacteriocins are a huge family of ribosomally synthesized peptides known to exhibit a range of bioactivities, most predominantly antibacterial activities. Bacteriocins from lactic acid bacteria are of particular interest due to the latter’s association to food fermentation and the general notion of them to be safe. Among the family of bacteriocins, the groups known as circular bacteriocins and leaderless bacteriocins are gaining more attention due to their enormous potential for industrial application. Circular bacteriocins and leaderless bacteriocins, arguably the least understood groups of bacteriocins, possess distinctively peculiar characteristics in their structures and biosynthetic mechanisms. Circular bacteriocins have N-to-C- terminal covalent linkage forming a structurally distinct circular peptide backbone. The circular nature of their structures provides them superior stability against various stresses compared to most linear bacteriocins. The molecular mechanism of their biosynthesis, albeit has remained poorly understood, is believed to possesses huge application prospect as it can serve as scaffold in bioengineering other biologically important peptides. On the other hand, while most bacteriocins are synthesized as inactive precursor peptides, which possess an N-terminal leader peptide attached to a C-terminal propeptide, leaderless bacteriocins are atypical as they do not have an N-terminal leader peptide, hence the name. Leaderless bacteriocins are active right after translation as they do not undergo any post-translational processing common to other groups of bacteriocins. This “simplicity” in the biosynthesis of leaderless bacteriocins offers a huge commercial potential as scale-up production systems are considerably easier to assemble. In this review, we summarize the current studies of both circular and leaderless bacteriocins, highlighting the progress in understanding their biosynthesis, mode of action, application and their prospects.

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The four-component aureocin A70 as a promising agent for food biopreservation

Cited by 23 publications

References 45 publications

Antimicrobial spectrum activity of bacteriocinogenic Staphylococcus strains isolated from goat and sheep milk

Antimicrobial spectrum activity of bacteriocinogenic Staphylococcus strains isolated from goat and sheep milk

Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

Circular and Leaderless Bacteriocins: Biosynthesis, Mode of Action, Applications, and Prospects

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