Combinational Antibacterial Activity of Nisin and 3-Phenyllactic Acid and Their Co-production by Engineered Lactococcus lactis

Nisin produced by certain Lactococcus lactis strains is commercially used in meat and dairy industries because of its effective antibacterial activity and food safety characteristics. It has been proved that the antibacterial activity could be enhanced when combined with other antimicrobial agents. In this study, we demonstrated that nisin and 3-phenyllactic acid (PLA) in combination displayed excellent combinational antibacterial activity against foodborne pathogens including S. xylosus and M. luteus. The potential application in food preservation was further verified via microbial analysis during the storage of meat and milk, and determination of strawberry rot rate. Scanning electron microscopy observation indicated a distinct mode of PLA with nisin, which may target at the dividing cell, contributing to their combinational antibacterial effect of nisin and PLA. Considering the positive results, a nisin-PLA co-producing strain was constructed based on the food-grade strain L. lactis F44, a nisin Z producer. By the knockout of two L-lactate dehydrogenase (LDH) and overexpression of D-LDHY25A, the yield of PLA was significantly increased 1.77-fold in comparison with the wild type. Anti-bacterial assays demonstrated that the fermentation product of the recombinant strain performed highly effective antibacterial activity. These results provided a promising prospect for the nisin-PLA co-expressing L. lactis in food preservation on account of its considerable antibacterial activity and cost-effective performance.

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A Foodgrade Preparation of Nisin from Diluted Milk Fermented with Lactococcus lactis W8

Journal of Food Protection ◽

10.4315/0362-028x-72.12.2615 ◽

2009 ◽

Vol 72 (12) ◽

pp. 2615-2617 ◽

Cited By ~ 4

Author(s):

SURANJITA MITRA ◽

BIDHAN CHANDRA MUKHOPADHYAY ◽

SWADESH RANJAN BISWAS

Keyword(s):

Antimicrobial Activity ◽

Lactococcus Lactis ◽

Food Industry ◽

Skim Milk ◽

Cost Effective ◽

Fermented Milk ◽

Maximum Production ◽

Nisin Z ◽

Liquid Part ◽

Lactis Strain

Lactococcus lactis strain W8, which contains the nisin Z gene in its genome, grew well and produced nisin in cow's milk at temperatures of 30 to 37°C. Maximum production of nisin was achieved at 6 h and was 4,000 activity units (AU) per ml in skim milk and 2,400 AU/ml in 3% fat milk. The organism produced nisin even in 20 times diluted skim milk and 3% fat milk at 1,000 and 600 AU/ml, respectively. Boiling of the fermented milk (pH 4.2) made with this culture allowed the separation of the liquid part (whey) from the curd. When 20 times diluted skim milk was fermented and the whey derived from it was lyophilized, the yield of nisin was 60,000 AU/g. The antimicrobial activity of the nisin preparation was stable for at least 1 year at refrigeration temperature. L. lactis W8 may have significant applications in the food industry for a cost-effective natural nisin preparation.

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Incidence of Nisin Z Production in Lactococcus lactis subsp. lactis TFF 221 Isolated from Thai Fermented Foods

Journal of Food Protection ◽

10.4315/0362-028x-71.10.2024 ◽

2008 ◽

Vol 71 (10) ◽

pp. 2024-2029 ◽

Cited By ~ 8

Author(s):

PONGSAK RATTANACHAIKUNSOPON ◽

PARICHAT PHUMKHACHORN

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactococcus Lactis ◽

Foodborne Pathogens ◽

Proteinase K ◽

Fermented Foods ◽

Indicator Organisms ◽

Lactococcus Lactis Subsp ◽

Nisin Z ◽

Wide Range

Lactic acid bacteria isolated from various Thai fermented foods were screened for the presence of nisin gene by using PCR with primers specific to nisin A structural gene. Only one strain, Lactococcus lactis subsp. lactis TFF 221, isolated from kung jom, a traditional shrimp paste, was found to carry a nisin gene. The TFF 221 nisin had antimicrobial activity against not only closely related lactic acid bacteria but also some foodborne pathogens. It was heat stable and inactivated by α-chymotrypsin and proteinase K. Some characteristics of TFF 221 nisin were found to be very similar to those of nisin A produced by Lactococcus lactis subsp. lactis NCDO 2111. Both of them had the same antimicrobial spectrum and MICs against all indicator bacteria. However, when assayed with indicator organisms, in all cases the TFF 221 nisin produced larger zones of inhibition in agar diffusion assays than the nisin A did. Sequencing of the TFF 221 nisin gene showed that it was the natural nisin variant, nisin Z, as indicated by the substitution of asparagine residue instead of histidine at position 27. The nisin determinant in strain TFF 221 was found to be located on a conjugative transposon residing in the chromosome. The ability of the nisin produced by L. lactis subsp. lactis TFF 221 to inhibit a wide range of foodborne pathogens may be useful in improving the food safety of the fermented product, especially in the Thai environment, which suffers from perennial problems of poor food hygiene.

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The Use of Plant Antimicrobial Compounds for Food Preservation

BioMed Research International ◽

10.1155/2015/246264 ◽

2015 ◽

Vol 2015 ◽

pp. 1-12 ◽

Cited By ~ 75

Author(s):

Tana Hintz ◽

Karl K. Matthews ◽

Rong Di

Keyword(s):

Foodborne Pathogens ◽

Antimicrobial Agents ◽

Review Paper ◽

Chemical Compounds ◽

Food Preservation ◽

Antimicrobial Compounds ◽

Governmental Regulation ◽

Food Industries ◽

Global Issue ◽

Natural Preservatives

Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted.

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Antioxidant and Antibacterial Activities of Artemisia herba-alba Asso Essential Oil from Middle Atlas, Morocco

Phytothérapie ◽

10.3166/phyto-2018-0057 ◽

2018 ◽

Vol 16 (S1) ◽

pp. S48-S54

Author(s):

Y. Ez zoubi ◽

S. Lairini ◽

A. Farah ◽

K. Taghzouti ◽

A. El Ouali Lalami

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Foodborne Pathogens ◽

Food Systems ◽

Antibacterial Activities ◽

Culture Collection ◽

Bornyl Acetate ◽

Bacterial Strains ◽

Disk Diffusion Assay ◽

Different Strains

The purpose of this study was to determine the chemical composition and to evaluate the antioxidant and antibacterial effects of the Moroccan Artemisia herba-alba Asso essential oil against foodborne pathogens. The essential oil of Artemisia herba-alba was analyzed by gas chromatography coupled with mass spectroscopy. The antibacterial activity was assessed against three bacterial strains isolated from foodstuff and three bacterial strains referenced by the ATCC (American Type Culture Collection) using the disk diffusion assay and the macrodilution method. The antioxidant activity was evaluated using the DPPH (2, 2-diphenyl-1- picrylhydrazyl) method. The fourteen compounds of the Artemisia herba-alba essential oil were identified; the main components were identified as β-thujone, chrysanthenone, α-terpineol, α-thujone, α-pinene, and bornyl acetate. The results of the antibacterial activity obtained showed a sensitivity of the different strains to Artemisia herba-alba essential oil with an inhibition diameter of 8.50 to 17.00 mm. Concerning the MICs (minimum inhibitory concentrations), the essential oil exhibited much higher antibacterial activity with MIC values of 2.5 μl/ml against Bacillus subtilis ATCC and Lactobacillus sp. The essential oil was found to be active by inhibiting free radicals with an IC50 (concentration of an inhibitor where the response is reduced by half) value of 2.9 μg/ml. These results indicate the possible use of the essential oil on food systems as an effective inhibitor of foodborne pathogens, as a natural antioxidant, and for potential pharmaceutical applications. However, further research is needed in order to determine the toxicity, antibacterial, and antioxidant effects in edible products.

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Antimicrobial properties of actively purified secondary metabolites isolated from different marine organisms

Current Pharmaceutical Biotechnology ◽

10.2174/1389201021666200730144536 ◽

2020 ◽

Vol 21 ◽

Author(s):

Nilushi Indika Bamunu Arachchige ◽

Fazlurrahman Khan ◽

Young-Mog Kim

Keyword(s):

Secondary Metabolites ◽

Pathogenic Bacteria ◽

Antimicrobial Agents ◽

Bacterial Species ◽

Antimicrobial Properties ◽

Antimicrobial Effect ◽

Cost Effective ◽

Resistance Mechanisms ◽

Marine Organisms ◽

Antimicrobial Compounds

Background: The treatment of infection caused by pathogenic bacteria becomes one of the serious concerns globally. The failure in the treatment was found due to the exhibition of multiple resistance mechanisms against the antimicrobial agents. Emergence of resistant bacterial species has also been observed due to prolong treatment using conventional antibiotics. To combat these problems, several alternative strategies have been employed using biological and chemically synthesized compounds as antibacterial agents. Marine organisms considered as one of the potential sources for the isolation of bioactive compounds due to the easily available, cost-effective, and eco-friendly. Methods: The online search methodology was adapted for the collection of information related to the antimicrobial properties of marine-derived compounds. These compound has been isolated and purified by different purification techniques, and their structure also characterized. Furthermore, the antibacterial activities have been reported by using broth microdilution as well as disc diffusion assays. Results: The present review paper describes the antimicrobial effect of diverse secondary metabolites which are isolated and purified from the different marine organisms. The structural elucidation of each secondary metabolite has also been done in the present paper, which will help for the in silico designing of the novel and potent antimicrobial compounds. Conclusion: A thorough literature search has been made and summarizes the list of antimicrobial compounds that are isolated from both prokaryotic and eukaryotic marine organisms. The information obtained from the present paper will be helpful for the application of marine compounds as antimicrobial agents against different antibiotic-resistant human pathogenic bacteria.

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Synthesis, Characterization and Bactericidal Activity of a 4-Ammoniumbuthylstyrene-Based Random Copolymer

Polymers ◽

10.3390/polym13071140 ◽

2021 ◽

Vol 13 (7) ◽

pp. 1140

Author(s):

Silvana Alfei ◽

Gabriella Piatti ◽

Debora Caviglia ◽

Anna Maria Schito

Keyword(s):

Antibacterial Activity ◽

Bactericidal Activity ◽

Antimicrobial Agents ◽

Water Solubility ◽

Physicochemical Characterization ◽

Random Copolymer ◽

Water Soluble ◽

Cationic Polymers ◽

Severe Infections

The growing resistance of bacteria to current chemotherapy is a global concern that urgently requires new and effective antimicrobial agents, aimed at curing untreatable infection, reducing unacceptable healthcare costs and human mortality. Cationic polymers, that mimic antimicrobial cationic peptides, represent promising broad-spectrum agents, being less susceptible to develop resistance than low molecular weight antibiotics. We, thus, designed, and herein report, the synthesis and physicochemical characterization of a water-soluble cationic copolymer (P5), obtained by copolymerizing the laboratory-made monomer 4-ammoniumbuthylstyrene hydrochloride with di-methyl-acrylamide as uncharged diluent. The antibacterial activity of P5 was assessed against several multi-drug-resistant clinical isolates of both Gram-positive and Gram-negative species. Except for strains characterized by modifications of the membrane charge, most of the tested isolates were sensible to the new molecule. P5 showed remarkable antibacterial activity against several isolates of genera Enterococcus, Staphylococcus, Pseudomonas, Klebsiella, and against Escherichia coli, Acinetobacter baumannii and Stenotrophomonas maltophilia, displaying a minimum MIC value of 3.15 µM. In time-killing and turbidimetric studies, P5 displayed a rapid non-lytic bactericidal activity. Due to its water-solubility and wide bactericidal spectrum, P5 could represent a promising novel agent capable of overcoming severe infections sustained by bacteria resistant the presently available antibiotics.

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Antibacterial Activity of Silver Nanoparticles Synthesized by Bark Extract of Syzygium cumini

Journal of Nanoparticles ◽

10.1155/2013/431218 ◽

2013 ◽

Vol 2013 ◽

pp. 1-6 ◽

Cited By ~ 68

Author(s):

Ram Prasad ◽

Vyshnava Satyanarayana Swamy

Keyword(s):

Silver Nanoparticles ◽

Antibacterial Activity ◽

Cost Effective ◽

Diffusion Method ◽

Bark Extract ◽

Force Microscopy ◽

Atomic Force ◽

Cost Effective Method ◽

Uv Visible ◽

Major Attention

The unique property of the silver nanoparticles having the antimicrobial activity drags the major attention towards the present nanotechnology. The environmentally nontoxic, ecofriendly, and cost-effective method that has been developed for the synthesis of silver nanoparticles using plant extracts creates the major research interest in the field of nanobiotechnology. The synthesized silver nanoparticles have been characterized by the UV-visible spectroscopy, atomic force microscopy (AFM), and scanning electron microscopy (SEM). Further, the antibacterial activity of silver nanoparticles was evaluated by well diffusion method, and it was found that the biogenic silver nanoparticles have antibacterial activity against Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 29213), Pseudomonas aeruginosa (ATCC 27853), Azotobacter chroococcum WR 9, and Bacillus licheniformis (MTCC 9555).

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An In Vitro Study on the Antimicrobial Properties of Essential Oil Modified Resin Composite against Oral Pathogens

Materials ◽

10.3390/ma13194383 ◽

2020 ◽

Vol 13 (19) ◽

pp. 4383

Author(s):

Barbara Lapinska ◽

Aleksandra Szram ◽

Beata Zarzycka ◽

Janina Grzegorczyk ◽

Louis Hardan ◽

...

Keyword(s):

Antimicrobial Activity ◽

Antibacterial Activity ◽

Antifungal Activity ◽

Antimicrobial Agents ◽

Resin Composite ◽

Antimicrobial Properties ◽

In Vitro Study ◽

Diffusion Method ◽

Oral Pathogens

Modifying the composition of dental restorative materials with antimicrobial agents might induce their antibacterial potential against cariogenic bacteria, e.g., S.mutans and L.acidophilus, as well as antifungal effect on C.albicans that are major oral pathogens. Essential oils (EOs) are widely known for antimicrobial activity and are successfully used in dental industry. The study aimed at evaluating antibacterial and antifungal activity of EOs and composite resin material (CR) modified with EO against oral pathogens. Ten EOs (i.e., anise, cinnamon, citronella, clove, geranium, lavender, limette, mint, rosemary thyme) were tested using agar diffusion method. Cinnamon and thyme EOs showed significantly highest antibacterial activity against S.mutans and L.acidophilus among all tested EOs. Anise and limette EOs showed no antibacterial activity against S.mutans. All tested EOs exhibited antifungal activity against C.albicans, whereas cinnamon EO showed significantly highest and limette EO significantly lowest activity. Next, 1, 2 or 5 µL of cinnamon EO was introduced into 2 g of CR and microbiologically tested. The modified CR showed higher antimicrobial activity in comparison to unmodified one. CR containing 2 µL of EO showed the best antimicrobial properties against S.mutans and C.albicans, while CR modified with 1 µL of EO showed the best antimicrobial properties against L.acidophilus.

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