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Unravelling the mechanism of action of bacteriocins produced by lactic acid bacteria against Listeria monocytogenes in foods

Grant number: 12/11571-6
Support type:Research Grants - Visiting Researcher Grant - International
Duration: October 01, 2012 - September 30, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Bernadette Dora Gombossy de Melo Franco
Grantee:Bernadette Dora Gombossy de Melo Franco
Visiting researcher: Svetoslav Dimitrov Todorov
Visiting researcher institution: Pessoa Fisica,
Home Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

The activities of Dr. Svetoslav Todorov in his visit to USP will be: 1: Development of the research project entitled "Unravelling the mechanism of action of bacteriocins produced by lactic acid bacteria against Listeria monocytogenes in foods", which is the continuation of the research projects undergoing at the Food Microbiology laboratory of the Faculty of Pharmaceutical Sciences at University of Sao Paulo. This project aims at understanding the mechanism of action of Class II bacteriocins, produced by many lactic acid bacteria isolated from food in the referred laboratory. These bacteriocins are active against several Gram positive bacteria, mainly Listeria monocytogenes, with well established in vitro and in situ activities, in many food systems. At least two mechanisms of action were already described for this class of bacteriocins: the recognition of a docking molecule (Lipid II) in the microbial membrane and formation of pores. In this project, the involvement of Lipid II and the pore formation in the activity against L. monocytogenes will be checked for the selected bacteriocins. Vancomicin-resistant L. monocytogenes will be used to study Lipid II, and occurrence of pores formation will be checked using Ca, Na, K and ATP blockers and activators.2. Collaboration in many other undergoing research projects, as described in the document "Descrição de projetos de pesquisa de colaboração", attached to this proposal.3. Teaching of the post-graduation discipline FBA5898-6 - Bacteriocins and their application of foods, in the Post-Graduation Program in Food Science, University of São Paulo, at Master of Science and Doctorate levels, in March 2003. (AU)

Scientific publications (5)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
OLBRICH DOS SANTOS, KARINA MARIA; SILVA VIEIRA, ANTONIO DIOGO; SALLES, HEVILA OLIVEIRA; OLIVEIRA, JACQUELINE DA SILVA; COSTA ROCHA, CINTIA RENATA; BORGES, MARIA DE FATIMA; BRUNO, LAURA MARIA; DE MELO FRANCO, BERNADETTE DORA GOMBOSSY; TODOROV, SVETOSLAV DIMITROV. Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses. Brazilian Journal of Microbiology, v. 46, n. 1, p. 237-249, MAY 2015. Web of Science Citations: 13.
OLBRICH DOS SANTOS, KARINA MARIA; SILVA VIEIRA, ANTONIO DIOGO; ALONSO BURITI, FLAVIA CAROLINA; FRUTUOSO DO NASCIMENTO, JESSICA CATARINE; SILVA DE MELO, MARIA ESPINDOLA; BRUNO, LAURA MARIA; BORGES, MARIA DE FATIMA; COSTA ROCHA, CINTIA RENATA; DE SOUZA LOPES, ANA CATARINA; GOMBOSSY DE MELO FRANCO, BERNADETTE DORA; TODOROV, SVETOSLAV DIMITROV. Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains. DAIRY SCIENCE & TECHNOLOGY, v. 95, n. 2, p. 209-230, MAR 2015. Web of Science Citations: 16.
OLBRICH DOS SANTOS, KARINA MARIA; SILVA VIEIRA, ANTONIO DIOGO; COSTA ROCHA, CINTIA RENATA; FRUTUOSO DO NASCIMENTO, JESSICA CATARINE; DE SOUZA LOPES, ANA CATARINA; BRUNO, LAURA MARIA; GASPARIN CARVALHO, JULIANE DOERING; GOMBOSSY DE MELO FRANCO, BERNADETTE DORA; TODOROV, SVETOSLAV DIMITROV. Brazilian artisanal cheeses as a source of beneficial Enterococcus faecium strains: characterization of the bacteriocinogenic potential. ANNALS OF MICROBIOLOGY, v. 64, n. 4, p. 1463-1471, DEC 2014. Web of Science Citations: 8.
TODOROV, S. D.; FRANCO, B. D. G. M.; WIID, I. J. In vitro study of beneficial properties and safety of lactic acid bacteria isolated from Portuguese fermented meat products. BENEFICIAL MICROBES, v. 5, n. 3, p. 351-366, SEP 2014. Web of Science Citations: 15.
FAVARO, LORENZO; BASAGLIA, MARINA; CASELLA, SERGIO; HUE, ISABELLE; DOUSSET, XAVIER; GOMBOSSY DE MELO FRANCO, BERNADETTE DORA; TODOROV, SVETOSLAV DIMITROV. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese. FOOD MICROBIOLOGY, v. 38, p. 228-239, APR 2014. Web of Science Citations: 45.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.