Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp sakei 2a

Autor(es)

Carvalho, Katia G. ^[1] ; Bambirra, Felipe H. S. ^[2] ; Nicoli, Jacques R. ^[2] ; Oliveira, Jamil S. ^[3] ; Santos, Alexandre M. C. ^{[3, 4]} ; Bemquerer, Marcelo P. ^[5] ; Miranda, Antonio ^[6] ; Franco, Bernadette D. G. M. ^[7]

Afiliação do(s) autor(es)

^[1] Consejo Nacl Invest Cient & Tecn, Planta Piloto Proc Ind Microbiol PROIMI, Ave Belgrano & Pje, RA-4000 San Miguel De Tucuman, Tucuman - Argentina

^[2] Univ Fed Minas Gerais, Inst Ciencias Biol, Dept Microbiol, Belo Horizonte, MG - Brazil

^[3] Univ Fed Minas Gerais, Inst Ciencias Biol, Dept Bioquim & Imunol, Belo Horizonte, MG - Brazil

^[4] Univ Fed Espirito Santo, Dept Ciencias Fisiol, Vitoria, ES - Brazil

^[5] EMBRAPA Recursos Genet & Biotecnol, Parque Estacao Biol, Brasilia, DF - Brazil

^[6] Univ Fed Sao Paulo, Dept Biofis, Sao Paulo, SP - Brazil

^[7] Univ Sao Paulo, Dept Alimentos & Nutr Expt, Food Res Ctr, Fac Ciencias Farmaceut, Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Archives of Microbiology; v. 200, n. 4, p. 635-644, MAY 2018.
• Citações Web of Science: 1

Resumo

Antimicrobial compounds produced by lactic acid bacteria can be explored as natural food biopreservatives. In a previous report, the main antimicrobial compounds produced by the Brazilian meat isolate Lactobacillus sakei subsp. sakei 2a, i.e., bacteriocin sakacin P and two ribosomal peptides (P2 and P3) active against Listeria monocytogenes, were described. In this study, we report the spectrum of activity, molecular mass, structural identity and mechanism of action of additional six antilisterial peptides produced by Lb. sakei 2a, detected in a 24 h-culture in MRS broth submitted to acid treatment (pH 1.5) and proper fractionation and purification steps for obtention of free and cell-bound proteins. The six peptides presented similarity to different ribosomal proteins of Lb. sakei subsp sakei 23K and the molecular masses varied from 4.6 to 11.0 kDa. All peptides were capable to increase the efflux of ATP and decrease the membrane potential in Listeria monocytogenes. The activity of a pool of the obtained antilisterial compounds {[}enriched active fraction (EAF)] against Listeria monocytogenes in a food model (meat gravy) during refrigerated storage (4 degrees C) for 10 days was also tested and results indicated that the populations of L. monocytogenes in the food model containing the acid extract remained lower than those at time 0-day, evidencing that the acid extract of a culture of Lb. sakei 2a is a good technological alternative for the control of growth of L. monocytogenes in foods. (AU)

• Processo FAPESP: 04/08041-9 - Purificação e caracterização da bacteriocina produzida por Lactobacillus sakei 2a, com vistas à sua utilização no aumento da segurança microbiológica de alimentos
• Beneficiário: Katia Gianni de Carvalho Lima
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 05/60619-8 - Purificação e caracterização de bacteriocina(s) produzida(s) por Lactobacillus sakei 2a, com vistas à aplicação em alimentos visando o aumento da sua segurança microbiológica
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs