Two novel antimicrobial peptides against vegetative cells, spores and biofilm of Bacillus cereus

Li, Yanmei; Wang, Meng; Li, Yuqi; Hong, Bin; Kang, Duo; Ma, Yi; Wang, Jufang

doi:10.1016/j.foodcont.2023.109688

Cited by 14 publications

(3 citation statements)

References 61 publications

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“…Peptides and protein hydrolysates with antibacterial activity are important in preventing food deterioration and transmission of foodborne pathogens . Foods such as meat and meat products are particularly susceptible to spoilage by bacteria and fungi owing to their highly perishable nature, high water activity (a w > 0.99), and nutrient richness, which promotes microbial growth. , Therefore, additives with antibacterial properties are essential for maintaining the quality and safety of these food products.…”

Section: Bioactive Peptides and Protein Hydrolysatesmentioning

confidence: 99%

Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review

González-Osuna,

Bernal-Mercado,

Wong-Corral

et al. 2024

ACS Food Sci. Technol.

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Meat is highly perishable due to its composition and susceptibility to microbial growth and enzymatic degradation. Preservation methods are necessary to extend its shelf life, allowing for longer storage, transportation, and distribution without compromising quality or safety. With increasing consumer demand for natural, minimally processed foods and concerns about synthetic additives, there is a growing need for preservation alternatives, including packaging, which align with these preferences. Natural preservation methods, such as those utilizing peptides and protein hydrolysates, offer a solution that meets consumer demands and industry requirements. This review highlights the significance of isolating peptides and protein hydrolysates with antioxidant and antimicrobial properties for application alone or combined with edible films in meat and meat products. Studies have demonstrated that these bioactive compounds effectively inhibit lipid oxidation and microbial proliferation as viable alternatives to synthetic preservatives without affecting meat's quality and sensory characteristics. The future application of these natural preservation alternatives holds considerable promise in the food industry. However, overcoming hurdles such as scaling production and ensuring stability are crucial. Interdisciplinary collaborations, technological advancements, and continued research efforts are essential. In particular, artificial intelligence may be the solution to problems commonly encountered when obtaining bioactive peptides and protein hydrolysates, enhancing the efficiency of identifying novel bioactive compounds. Nonetheless, adopting peptides and protein hydrolysates as natural preservatives represents a significant step toward improving food quality and safety while meeting consumer preferences for more natural products.

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Section: Bioactive Peptides and Protein Hydrolysatesmentioning

confidence: 99%

Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review

González-Osuna,

Bernal-Mercado,

Wong-Corral

et al. 2024

ACS Food Sci. Technol.

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“…Three synthesized AMPs, i.e., 17base-Ac6c, 17base-Hybrid, and Block, had activity against Mycoplasma pneumoniae [92]. The screening of derivatives from the AMP D51 against Bacillus cereus (a food poisoning bacterium) highlighted the peptides D51-P11G and D51-P11K for their anti-spore germination and anti-biofilm activities, which they instigated via membrane lysis [93]. Peptide variants of BmKn-2 from scorpion venom exhibited anti-biofilm activity against Salmonella isolates [94].…”

Section: Fungimentioning

confidence: 99%

A Comprehensive Review of Recent Research into the Effects of Antimicrobial Peptides on Biofilms—January 2020 to September 2023

Fontanot,

Ellinger,

Unger

et al. 2024

Antibiotics

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Microbial biofilm formation creates a persistent and resistant environment in which microorganisms can survive, contributing to antibiotic resistance and chronic inflammatory diseases. Increasingly, biofilms are caused by multi-drug resistant microorganisms, which, coupled with a diminishing supply of effective antibiotics, is driving the search for new antibiotic therapies. In this respect, antimicrobial peptides (AMPs) are short, hydrophobic, and amphipathic peptides that show activity against multidrug-resistant bacteria and biofilm formation. They also possess broad-spectrum activity and diverse mechanisms of action. In this comprehensive review, 150 publications (from January 2020 to September 2023) were collected and categorized using the search terms ‘polypeptide antibiotic agent’, ‘antimicrobial peptide’, and ‘biofilm’. During this period, a wide range of natural and synthetic AMPs were studied, of which LL-37, polymyxin B, GH12, and Nisin were the most frequently cited. Furthermore, although many microbes were studied, Staphylococcus aureus and Pseudomonas aeruginosa were the most popular. Publications also considered AMP combinations and the potential role of AMP delivery systems in increasing the efficacy of AMPs, including nanoparticle delivery. Relatively few publications focused on AMP resistance. This comprehensive review informs and guides researchers about the latest developments in AMP research, presenting promising evidence of the role of AMPs as effective antimicrobial agents.

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“…The pathogenicity of this organism rests on frequent exogenic enzyme creation, the capability of forming biofilms, and the existence of toxin-encoding genes. It is related to a food poisoning syndrome characterized by diarrhea and gastrointestinal disturbances ( Li et al , 2023 ). Bacillus cereus ranked as the fourth greatest reason for foodborne diseases by EFSA and ECDC in the European Union ( Elafify et al , 2023 ).…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effect of some probiotic strains and essential oils on the growth of some foodborne pathogens

Fathy,

Awad,

Aal

et al. 2024

Open Vet J

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Background: Bacillus cereus and Yersinia enterocolitica are implicated in foodborne diseases (FBD) which have major effects on human health, therefore it is considered as universal public-health disorders. Essential oils and essential oils Nano emulsions have a sufficient antibacterial performance against a variety of bacteria especially multi-drug resistant bacteria. Probiotics showed several health benefits via moderating the GIT microbiota and their metabolites. Aim: The study was designed for evaluating the biocontrol ability of cinnamon essential oil Nano emulsion and probiotics as natural antibacterial additives and reveal their bactericidal mechanism. Methods: 250 random samples (50 raw milk, 50 rice pudding, 50 kariesh cheese, 50 yoghurt and 50 ice cream) were purchased separately from different areas in Mansoura city, Egypt and exposed to bacteriological analysis. Results: Bacillus cereus was found with the highest mean value of 66x107 ± 1.3x108 CFU/g in raw milk and the lowest mean value of 28x107 ± 2.6x107 CFU/g in kariesh cheese while Yersinia enterocolitica were found in 64% of the total inspected samples with the highest incidence (84%) in yoghurt. The toxinogenic potential of the tested pathogens have been evaluated by multiplex PCR pointing nhe A and ces genes for Bacillus cereus isolates while targeting in Y. enterocolitica 16s rRNA, and YST gene. Different concentrations (0.17%, 0.25%, 0.5%, 0.8%, 1%, 1.5%, and 2%) of cinnamon oil Nano emulsion were employed in this study. CEO (Cinnamon essential oil) Nano emulsion had the highest reduction rate at a concentration of 1.5% in case of Bacillus cereus and 2% in case of Y. enterocolitica. Among different types of probiotics, the best one which showed inhibitory potential against Bacillus cereus and Y. enterocolitica was L. plantarum. Conclusion: L. plantarum and CEO Nano emulsion at a concentration of 2% have the highest reduction rate against Y. enterocolitica while, L. plantarum and CEO Nano emulsion at a concentration of 1.5% have the best antibacterial effect against Bacillus cereus. In conclusion, more attention is required for both safety and quality in dairy products through application of natural additives as essential oils and probiotics.

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Two novel antimicrobial peptides against vegetative cells, spores and biofilm of Bacillus cereus

Cited by 14 publications

References 61 publications

Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review

Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review

A Comprehensive Review of Recent Research into the Effects of Antimicrobial Peptides on Biofilms—January 2020 to September 2023

Inhibitory effect of some probiotic strains and essential oils on the growth of some foodborne pathogens

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