scholarly journals A Food-Grade, Secretory Expression of IL1RA Protein in a Lactococcus Lactis System for Potential Oral Therapy on IBD

Author(s):  
Jin CHENG ◽  
Jin CAO ◽  
Jia CAO ◽  
Xiao-feng WANG ◽  
Yan-ru GE
1995 ◽  
Vol 15 (5) ◽  
pp. 839-847 ◽  
Author(s):  
Fraçoise Dickely ◽  
Dan Nilsson ◽  
Egon Bech Hansen ◽  
Eric Johansen

2018 ◽  
Vol 75 (10) ◽  
pp. 1362-1371 ◽  
Author(s):  
Supeng Yin ◽  
Hongbin Zhu ◽  
Mengyu Shen ◽  
Gang Li ◽  
Shuguang Lu ◽  
...  

2007 ◽  
Vol 70 (11) ◽  
pp. 2512-2517 ◽  
Author(s):  
C. REVIRIEGO ◽  
L. FERNÁNDEZ ◽  
J. M. RODRÍGUEZ

Food-grade heterologous production of pediocin PA-1 in nisin-producing and non–nisin-producing Lactococcus lactis strains, previously selected because of their technological properties for cheese making, was achieved. Plasmid pGA1, which contains the complete pediocin operon under the control of the strong P32 promoter and is devoid of any antibiotic marker, was introduced into L. lactis ESI 153 and L. lactis ESI 515 (Nis+). Transformation of L. lactis ESI 515 with pGA1 did not affect its ability to produce nisin. The antimicrobial activity of the pediocin-producing transformants on the survival of Listeria innocua SA1 during cheese ripening was also investigated. Cheeses were manufactured from milk inoculated with 1% of the lactic culture and with or without approximately 4 log CFU/ml of the Listeria strain. L. lactis ESI 153, L. lactis ESI 515, and their transformants (L. lactis GA1 and GA2, respectively) were used as starter cultures. At the end of the ripening period, counts of L. innocua in cheeses made with the bacteriocin-producing lactococcal strains were below 50 CFU/g in the L. lactis GA1 cheeses and below 25 CFU/g in the L. lactis GA2 ones, compared with 3.7 million CFU/g for the controls without nisin or pediocin production.


2017 ◽  
Vol 17 (1) ◽  
Author(s):  
Nan Sun ◽  
Rongguang Zhang ◽  
Guangcai Duan ◽  
Xiaoyan Peng ◽  
Chen Wang ◽  
...  

PLoS ONE ◽  
2017 ◽  
Vol 12 (9) ◽  
pp. e0184218 ◽  
Author(s):  
Cristina Camperio ◽  
Federica Armas ◽  
Elena Biasibetti ◽  
Paolo Frassanito ◽  
Carlo Giovannelli ◽  
...  

2005 ◽  
Vol 98 (1) ◽  
pp. 127-135 ◽  
Author(s):  
C.-Q. Liu ◽  
P. Su ◽  
N. Khunajakr ◽  
Y.-M. Deng ◽  
S. Sumual ◽  
...  

1998 ◽  
Vol 49 (4) ◽  
pp. 417-423 ◽  
Author(s):  
K. Leenhouts ◽  
A. Bolhuis ◽  
G. Venema ◽  
J. Kok

1999 ◽  
Vol 65 (10) ◽  
pp. 4443-4450 ◽  
Author(s):  
Nikki Horn ◽  
María I. Martínez ◽  
José M. Martínez ◽  
Pablo E. Hernández ◽  
Michael J. Gasson ◽  
...  

ABSTRACT The production and secretion of class II bacteriocins share a number of features that allow the interchange of genetic determinants between certain members of this group of antimicrobial peptides.Lactococcus lactis IL1403 encodes translocatory functions able to recognize and mediate secretion of lactococcin A. The ability of this strain to also produce the pediococcal bacteriocin pediocin PA-1, has been demonstrated previously by the introduction of a chimeric gene, composed of sequences encoding the leader of lactococcin A and the mature part of pediocin PA-1 (N. Horn, M. I. Martı́nez, J. M. Martı́nez, P. E. Hernández, M. J. Gasson, J. M. Rodrı́guez, and H. M. Dodd, Appl. Environ. Microbiol. 64:818–823, 1998). This heterologous expression system has been developed further with the introduction of the lactococcin A-dedicated translocatory function genes, lcnC and lcnD, and their effect on bacteriocin yields in various lactococcal hosts was assessed. The copy number of lcnC and lcnD influenced production levels, as did the particular strain employed as host. Highest yields were achieved with L. lactis IL1403, which generated pediocin PA-1 at a level similar to that for the parental strain,Pediococcus acidilactici 347, representing a significant improvement over previous systems. The genetic determinants required for production of pediocin PA-1 were introduced into the nisin-producing strain L. lactis FI5876, where both pediocin PA-1 and nisin A were simultaneously produced. The implications of coproduction of these two industrially relevant antimicrobial agents by a food-grade organism are discussed.


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