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

Autores
Gianni de Carvalho, Katia; Bambirra, Felipe H. S.; Nicoli, Jacques R.; Oliveira, Jamil S.; Santos, Alexandre M. C.; Bemquerer, Marcelo P.; Miranda, Antonio; Franco, Bernadette D. G. M.
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 °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.
Fil: Gianni de Carvalho, Katia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Bambirra, Felipe H. S.. Universidade Federal de Minas Gerais; Brasil
Fil: Nicoli, Jacques R.. Universidade Federal de Minas Gerais; Brasil
Fil: Oliveira, Jamil S.. Universidade Federal de Minas Gerais; Brasil
Fil: Santos, Alexandre M. C.. Universidade Federal de Minas Gerais; Brasil. Universidade Federal do Espírito Santo; Brasil
Fil: Bemquerer, Marcelo P.. Ministerio da Agricultura Pecuaria e Abastecimento de Brasil. Empresa Brasileira de Pesquisa Agropecuaria; Brasil
Fil: Miranda, Antonio. Universidade Federal de Sao Paulo;
Fil: Franco, Bernadette D. G. M.. Universidade de Sao Paulo; Brasil
Materia
Biopreservation
Lactobacillus Sakei Subsp. Sakei 2a
Listeria Monocytogenes
Meat Gravy
Multiple Antimicrobial Peptides
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/82332
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/82332
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2aGianni de Carvalho, KatiaBambirra, Felipe H. S.Nicoli, Jacques R.Oliveira, Jamil S.Santos, Alexandre M. C.Bemquerer, Marcelo P.Miranda, AntonioFranco, Bernadette D. G. M.BiopreservationLactobacillus Sakei Subsp. Sakei 2aListeria MonocytogenesMeat GravyMultiple Antimicrobial Peptideshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Antimicrobial 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 °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.Fil: Gianni de Carvalho, Katia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaFil: Bambirra, Felipe H. S.. Universidade Federal de Minas Gerais; BrasilFil: Nicoli, Jacques R.. Universidade Federal de Minas Gerais; BrasilFil: Oliveira, Jamil S.. Universidade Federal de Minas Gerais; BrasilFil: Santos, Alexandre M. C.. Universidade Federal de Minas Gerais; Brasil. Universidade Federal do Espírito Santo; BrasilFil: Bemquerer, Marcelo P.. Ministerio da Agricultura Pecuaria e Abastecimento de Brasil. Empresa Brasileira de Pesquisa Agropecuaria; BrasilFil: Miranda, Antonio. Universidade Federal de Sao Paulo;Fil: Franco, Bernadette D. G. M.. Universidade de Sao Paulo; BrasilSpringer2018-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/82332Gianni de Carvalho, Katia; Bambirra, Felipe H. S.; Nicoli, Jacques R.; Oliveira, Jamil S.; Santos, Alexandre M. C.; et al.; Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a; Springer; Archives of Microbiology; 200; 4; 3-2018; 635–6440302-8933CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s00203-018-1477-3info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs00203-018-1477-3info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:19Zoai:ri.conicet.gov.ar:11336/82332instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:09:20.189CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a
title Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a
spellingShingle Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a
Gianni de Carvalho, Katia
Biopreservation
Lactobacillus Sakei Subsp. Sakei 2a
Listeria Monocytogenes
Meat Gravy
Multiple Antimicrobial Peptides
title_short Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a
title_full Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a
title_fullStr Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a
title_full_unstemmed Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a
title_sort Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a
dc.creator.none.fl_str_mv Gianni de Carvalho, Katia
Bambirra, Felipe H. S.
Nicoli, Jacques R.
Oliveira, Jamil S.
Santos, Alexandre M. C.
Bemquerer, Marcelo P.
Miranda, Antonio
Franco, Bernadette D. G. M.
author Gianni de Carvalho, Katia
author_facet Gianni de Carvalho, Katia
Bambirra, Felipe H. S.
Nicoli, Jacques R.
Oliveira, Jamil S.
Santos, Alexandre M. C.
Bemquerer, Marcelo P.
Miranda, Antonio
Franco, Bernadette D. G. M.
author_role author
author2 Bambirra, Felipe H. S.
Nicoli, Jacques R.
Oliveira, Jamil S.
Santos, Alexandre M. C.
Bemquerer, Marcelo P.
Miranda, Antonio
Franco, Bernadette D. G. M.
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Biopreservation
Lactobacillus Sakei Subsp. Sakei 2a
Listeria Monocytogenes
Meat Gravy
Multiple Antimicrobial Peptides
topic Biopreservation
Lactobacillus Sakei Subsp. Sakei 2a
Listeria Monocytogenes
Meat Gravy
Multiple Antimicrobial Peptides
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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 °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.
Fil: Gianni de Carvalho, Katia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Bambirra, Felipe H. S.. Universidade Federal de Minas Gerais; Brasil
Fil: Nicoli, Jacques R.. Universidade Federal de Minas Gerais; Brasil
Fil: Oliveira, Jamil S.. Universidade Federal de Minas Gerais; Brasil
Fil: Santos, Alexandre M. C.. Universidade Federal de Minas Gerais; Brasil. Universidade Federal do Espírito Santo; Brasil
Fil: Bemquerer, Marcelo P.. Ministerio da Agricultura Pecuaria e Abastecimento de Brasil. Empresa Brasileira de Pesquisa Agropecuaria; Brasil
Fil: Miranda, Antonio. Universidade Federal de Sao Paulo;
Fil: Franco, Bernadette D. G. M.. Universidade de Sao Paulo; Brasil
description 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 °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.
publishDate 2018
dc.date.none.fl_str_mv 2018-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/82332
Gianni de Carvalho, Katia; Bambirra, Felipe H. S.; Nicoli, Jacques R.; Oliveira, Jamil S.; Santos, Alexandre M. C.; et al.; Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a; Springer; Archives of Microbiology; 200; 4; 3-2018; 635–644
0302-8933
CONICET Digital
CONICET
url http://hdl.handle.net/11336/82332
identifier_str_mv Gianni de Carvalho, Katia; Bambirra, Felipe H. S.; Nicoli, Jacques R.; Oliveira, Jamil S.; Santos, Alexandre M. C.; et al.; Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp. sakei 2a; Springer; Archives of Microbiology; 200; 4; 3-2018; 635–644
0302-8933
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s00203-018-1477-3
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs00203-018-1477-3
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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