Three Novel Lantibiotics, Ticins A1, A3, and A4, Have Extremely Stable Properties and Are Promising Food Biopreservatives

Xin, Bingyue; Zheng, Jinshui; Xu, Ziya; Li, Congzhi; Ruan, Lifang; Peng, Donghai; Sun, Ming

doi:10.1128/aem.01851-15

Cited by 25 publications

(15 citation statements)

References 36 publications

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“…At the early stationary phase (OD 600 ≈3.0), the cells were removed by centrifugation at 12,000 rpm for 10 min. The concentration of active substances was measured using Amberlite XAD-7HP (Sigma, St Louis, MO, USA) as described previously (Xin et al, 2015a ). Briefly, the cell-free supernatant fluid (5 L) was shaken with 500 g of Amberlite XAD-7HP (Sigma, St. Louis, MO, USA) for 12 h at 4°C.…”

Section: Methodsmentioning

confidence: 99%

Thusin, a Novel Two-Component Lantibiotic with Potent Antimicrobial Activity against Several Gram-Positive Pathogens

et al. 2016

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Due to the rapidly increasing prevalence of multidrug-resistant bacterial strains, the need for new antimicrobial drugs to treat infections has become urgent. Bacteriocins, which are antimicrobial peptides of bacterial origin, are considered potential alternatives to conventional antibiotics and have attracted widespread attention in recent years. Among these bacteriocins, lantibiotics, especially two-component lantibiotics, exhibit potent antimicrobial activity against some clinically relevant Gram-positive pathogens and have potential applications in the pharmaceutical industry. In this study, we characterized a novel two-component lantibiotic termed thusin that consists of Thsα, Thsβ, and Thsβ' (mutation of Thsβ, A14G) and that was isolated from a B. thuringiensis strain BGSC 4BT1. Thsα and Thsβ (or Thsβ') exhibit optimal antimicrobial activity at a 1:1 ratio and act sequentially to affect target cells, and they are all highly thermostable (100°C for 30 min) and pH tolerant (pH 2.0 to 9.0). Thusin shows remarkable efficacy against all tested Gram-positive bacteria and greater activities than two known lantibiotics thuricin 4A-4 and ticin A4, and one antibiotic vancomycin against various bacterial pathogens (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus (MRSA), Staphylococcus sciuri, Enterococcus faecalis, and Streptococcus pneumoniae). Moreover, thusin is also able to inhibit the outgrowth of B. cereus spores. The potent antimicrobial activity of thusin against some Gram-positive pathogens indicates that it has potential for the development of new drugs.

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Section: Methodsmentioning

confidence: 99%

Thusin, a Novel Two-Component Lantibiotic with Potent Antimicrobial Activity against Several Gram-Positive Pathogens

et al. 2016

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“…Interestingly, temperature and its holding time greatly affect bacteriocins stability. BLIS from B. cereus LFB-FIOCRUZ 1640 was comparatively less heat resistance (80 °C for 30 min) than that of BLIS ZED17/DFAR8 (100 °C for 15 min), thus in (100 °C for 30 min) and amysin (100 °C for 60 min) (Leite et al 2016;Kaewklom et al 2013;Xie et al 2009;Xin et al 2015;Dehghanifar et al 2019). It is worthy to take note that the heat resistance of Bacillaceae bacteriocins with respect to time is correlated to the amino acid residues, types of bond and arrangement of their molecular structures.…”

Section: Thermostabilitymentioning

confidence: 99%

“…The BLIS NS02 was very stable at wide pH range, from 4 to 9 and its conformation was not significantly affected even at pH 3 and 10 (Senbagam et al 2013). Attractively, thusin and some BLIS from B. subtilis expressed tolerance at very low pH of 2.0 (Xin et al 2015;Kawulka et al 2004). Although many reported bacteriocins were stable at broad pH but their activity over extended period of time were not known.…”

Section: Ph Stabilitymentioning

confidence: 99%

“…thuricin, cerein) and also antibiotic (e.g. vancomycin), thus serve as a candidate to treat complicated skin and bloodstream infections (Xin et al 2015(Xin et al , 2016. Understanding the range and level of spectrum inhibition of Bacillaceae bacteriocins will provide guidance in choosing types of bacteriocins which are the most effective against pathogens, but exert minimum inhibition to ordinary microbiota.…”

Section: Spectrum Of Microbial Inhibitionmentioning

confidence: 99%

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Biomanufacturing process for the production of bacteriocins from Bacillaceae family

Lajis

2020

Bioresour. Bioprocess.

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Members of Bacillaceae family are of major interest in medical industry due to vast antimicrobial peptides they produce as therapeutic agents. For decades, synthetic and natural occurring antibiotics have been used to treat infectious diseases, but heavy dependence on these drugs has led to significant drawbacks which propel continuous development of new antibiotics generation. Recent findings have shown several bacteriocins of Bacillaceae as promising alternatives to the conventional drugs to combat the emergence of new drug-resistant pathogens. In this present review, Bacillaceae bacteriocins' classification such as lantibiotics and thiazole/oxazole-modified microcins as well as their biochemical characterization such as sensitivity to enzymes, temperature, pH and chemicals are described. This article enlightens on the medical application of several Bacillaceae bacteriocins emphasizing those that underwent and ongoing preclinical trials. This review also discusses the development of Bacillaceae bacteriocins production, focusing strains selection and fermentation factors such as inocula size, medium (carbon, nitrogen, minerals sources), temperature, pH, agitation and aeration rate, dissolved oxygen tension (DOT), fermentation time, inducers and mode of operation via various statistical methods for their optimization. It also highlights recent advance in the production of bioengineered and recombinant bacteriocins in bioreactors system which are rarely disclosed in literature.

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“…Diverse classes of antimicrobial compounds, such as salts, acids, oxides, and antibiotics, can be used as chemical agents in food and water systems (10,13,14). Among a large variety of chemical compounds, food-grade natural antimicrobials are a highly attractive class of compounds with potential for food applications (15,16).…”

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confidence: 99%

Enhanced Antimicrobial Activity Based on a Synergistic Combination of Sublethal Levels of Stresses Induced by UV-A Light and Organic Acids

Oliveira

Cossu

Tikekar

et al. 2017

Appl Environ Microbiol

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The reduction of microbial load in food and water systems is critical for their safety and shelf life. Conventionally, physical processes such as heat or light are used for the rapid inactivation of microbes, while natural compounds such as lactic acid may be used as preservatives after the initial physical process. This study demonstrates the enhanced and rapid inactivation of bacteria based on a synergistic combination of sublethal levels of stresses induced by UV-A light and two food-grade organic acids. A reduction of 4.7 ± 0.5 log CFU/ml in O157:H7 was observed using a synergistic combination of UV-A light, gallic acid (GA), and lactic acid (LA), while the individual treatments and the combination of individual organic acids with UV-A light resulted in a reduction of less than 1 log CFU/ml. Enhanced inactivation of bacteria on the surfaces of lettuce and spinach leaves was also observed based on the synergistic combination. Mechanistic investigations suggested that the treatment with a synergistic combination of GA plus LA plus UV-A (GA+LA+UV-A) resulted in significant increases in membrane permeability and intracellular thiol oxidation and affected the metabolic machinery of In addition, the antimicrobial activity of the synergistic combination of GA+LA+UV-A was effective only against metabolically active O157:H7. In summary, this study illustrates the potential of simultaneously using a combination of sublethal concentrations of natural antimicrobials and a low level of physical stress in the form of UV-A light to inactivate bacteria in water and food systems. There is a critical unmet need to improve the microbial safety of the food supply, while retaining optimal nutritional and sensory properties of food. Furthermore, there is a need to develop novel technologies that can reduce the impact of food processing operations on energy and water resources. Conventionally, physical processes such as heat and light are used for inactivating microbes in food products, but these processes often significantly reduce the sensory and nutritional properties of food and are highly energy intensive. This study demonstrates that the combination of two natural food-grade antimicrobial agents with a sublethal level of physical stress in the form of UV-A light can greatly increase microbial load inactivation. In addition, this report elucidates the potential mechanisms for this synergistic interaction among physical and chemical stresses. Overall, these results provide a novel approach to develop antimicrobial solutions for food and water systems.

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Three Novel Lantibiotics, Ticins A1, A3, and A4, Have Extremely Stable Properties and Are Promising Food Biopreservatives

Cited by 25 publications

References 36 publications

Thusin, a Novel Two-Component Lantibiotic with Potent Antimicrobial Activity against Several Gram-Positive Pathogens

Thusin, a Novel Two-Component Lantibiotic with Potent Antimicrobial Activity against Several Gram-Positive Pathogens

Biomanufacturing process for the production of bacteriocins from Bacillaceae family

Enhanced Antimicrobial Activity Based on a Synergistic Combination of Sublethal Levels of Stresses Induced by UV-A Light and Organic Acids

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