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Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens
In the present study we investigated the incidence of bacteriocins produced by 236 lactic acid bacteria (LAB) food isolates against pathogenic or opportunistic pathogenic oral bacteria. This set of LAB contained several strains (≥17%) producing bacteriocins active against food-related bacteria. Inte...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Molecular Diversity Preservation International (MDPI)
2013
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3634443/ https://www.ncbi.nlm.nih.gov/pubmed/23443163 http://dx.doi.org/10.3390/ijms14034640 |
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author | Zoumpopoulou, Georgia Pepelassi, Eudoxie Papaioannou, William Georgalaki, Marina Maragkoudakis, Petros A. Tarantilis, Petros A. Polissiou, Moschos Tsakalidou, Effie Papadimitriou, Konstantinos |
author_facet | Zoumpopoulou, Georgia Pepelassi, Eudoxie Papaioannou, William Georgalaki, Marina Maragkoudakis, Petros A. Tarantilis, Petros A. Polissiou, Moschos Tsakalidou, Effie Papadimitriou, Konstantinos |
author_sort | Zoumpopoulou, Georgia |
collection | PubMed |
description | In the present study we investigated the incidence of bacteriocins produced by 236 lactic acid bacteria (LAB) food isolates against pathogenic or opportunistic pathogenic oral bacteria. This set of LAB contained several strains (≥17%) producing bacteriocins active against food-related bacteria. Interestingly only Streptococcus macedonicus ACA-DC 198 was able to inhibit the growth of Streptococcus oralis, Streptococcus sanguinis and Streptococcus gordonii, while Lactobacillus fermentum ACA-DC 179 and Lactobacillus plantarun ACA-DC 269 produced bacteriocins solely against Streptococcus oralis. Thus, the percentage of strains that were found to produce bacteriocins against oral bacteria was ~1.3%. The rarity of bacteriocins active against oral LAB pathogens produced by food-related LAB was unexpected given their close phylogenetic relationship. Nevertheless, when tested in inhibition assays, the potency of the bacteriocin(s) of S. macedonicus ACA-DC 198 against the three oral streptococci was high. Fourier-transform infrared spectroscopy combined with principal component analysis revealed that exposure of the target cells to the antimicrobial compounds caused major alterations of key cellular constituents. Our findings indicate that bacteriocins produced by food-related LAB against oral LAB may be rare, but deserve further investigation since, when discovered, they can be effective antimicrobials. |
format | Online Article Text |
id | pubmed-3634443 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2013 |
publisher | Molecular Diversity Preservation International (MDPI) |
record_format | MEDLINE/PubMed |
spelling | pubmed-36344432013-05-02 Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens Zoumpopoulou, Georgia Pepelassi, Eudoxie Papaioannou, William Georgalaki, Marina Maragkoudakis, Petros A. Tarantilis, Petros A. Polissiou, Moschos Tsakalidou, Effie Papadimitriou, Konstantinos Int J Mol Sci Article In the present study we investigated the incidence of bacteriocins produced by 236 lactic acid bacteria (LAB) food isolates against pathogenic or opportunistic pathogenic oral bacteria. This set of LAB contained several strains (≥17%) producing bacteriocins active against food-related bacteria. Interestingly only Streptococcus macedonicus ACA-DC 198 was able to inhibit the growth of Streptococcus oralis, Streptococcus sanguinis and Streptococcus gordonii, while Lactobacillus fermentum ACA-DC 179 and Lactobacillus plantarun ACA-DC 269 produced bacteriocins solely against Streptococcus oralis. Thus, the percentage of strains that were found to produce bacteriocins against oral bacteria was ~1.3%. The rarity of bacteriocins active against oral LAB pathogens produced by food-related LAB was unexpected given their close phylogenetic relationship. Nevertheless, when tested in inhibition assays, the potency of the bacteriocin(s) of S. macedonicus ACA-DC 198 against the three oral streptococci was high. Fourier-transform infrared spectroscopy combined with principal component analysis revealed that exposure of the target cells to the antimicrobial compounds caused major alterations of key cellular constituents. Our findings indicate that bacteriocins produced by food-related LAB against oral LAB may be rare, but deserve further investigation since, when discovered, they can be effective antimicrobials. Molecular Diversity Preservation International (MDPI) 2013-02-26 /pmc/articles/PMC3634443/ /pubmed/23443163 http://dx.doi.org/10.3390/ijms14034640 Text en © 2013 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0 This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Article Zoumpopoulou, Georgia Pepelassi, Eudoxie Papaioannou, William Georgalaki, Marina Maragkoudakis, Petros A. Tarantilis, Petros A. Polissiou, Moschos Tsakalidou, Effie Papadimitriou, Konstantinos Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens |
title | Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens |
title_full | Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens |
title_fullStr | Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens |
title_full_unstemmed | Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens |
title_short | Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens |
title_sort | incidence of bacteriocins produced by food-related lactic acid bacteria active towards oral pathogens |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3634443/ https://www.ncbi.nlm.nih.gov/pubmed/23443163 http://dx.doi.org/10.3390/ijms14034640 |
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