Anti-infective properties of bacteriocins: an update (original) (raw)

Review Article: Bacteriocin Production and its Application in Food and Pharmaceuticals

Agriculture Journal IJOEAR, 2021

Bacteriocins are ribosomal-synthesized antimicrobial peptides that inhibit the growing of pathogenic or deteriorating bacteria. Bacteriocin are a heterogenous group of bioactive bacterial peptides or proteins having variable biochemical properties. Bacteriocin is introduced to denote toxic proteins or peptide produced by any type of bacteria that is active on related bacteria but does not harm the producing cell. They are antimicrobial peptides which are ribosomally synthesized and produced by Lactic Acid Bacteria (LAB). Now days, there are various hazardous effect of chemicals. Instead of chemicals, bacteriocins are mostly effective in food technology which aims to extend food preservation time, treat pathogen diseases, cancer therapy & maintain human health. In food processing, lactic acid bacteria (LAB) shows numerous anti-microbial activities. This is mainly due to production of organic acid, but also of other compound, such as bacteriocin and various peptides. Bacteriocins are used as a potential drug for replacing antibiotics in order to treat multiple drug resistance pathogens. The important mechanism of bacteriocins is pore formation. Bacteriocins are used as food preservation against contaminating organism. It also used against anti-tumor drug in pharmaceutical. They play major role in prevention of human diseases such as cancer, inflammatory diseases, respiratory infection, intestinal disorders, etc. The species of Bacillus, Staphylococcus, Escherichia, Klebsiella, Lactobacillus, Pseudomonas, Proteus are successfully used. These are isolated from vegetables, dairy, cheese, meat and other products. Therefore, Bacteriocin may become a potential drug candidates for replacing antibiotics in order to treat multiple drugs resistance pathogens in the future. Bacteriocin become one of the weapons against microorganisms due to the specific characteristics of large diversity of structure and function, natural resource and being stable to heat.

PROBIOTIC NON LACTIC ACID BACTERIA: STUDY OF BACTERIOCIN FOR THE ANTAGONISTIC ACTIVITY

Bacteriocins are very useful as therapeutic agents. They act as an important and safer components as preservative and hence find their application in a wide range of medicine, agriculture, food and dairy products. Isolation of bacteriocins and its significant application has remained a challenging task. Production of bacteriocins of beneficial grade and their utilization as antibiotics and in food grade products without any harmful side effects also appear to be a tedious work. This work was initiated by isolation of non lactic acid bacteria from various food materials like pulses and cow?s milk, morphological identification by colony characteristics and microscopic examination by Gram?s staining. Qualitative identification of non lactic acid bacteria by catalase test. Bacteriocins production was detected by antimicrobial activity test against the indicator organisms by Kirby bauer disc diffusion method. Here we are presenting the results of the identification tests of the isolated bacteria and that of the antimicrobial studies. Future prospective includes the optimization of cultural, nutritional parameters and use of inducers to enhance the production, purification and characterization of bacteriocins. Significance of bacteriocins would be exploited in replacing the use of antibiotics and as preservative in food industries.

Bacteriocins: Not Only Antibacterial Agents

Probiotics and Antimicrobial Proteins, 2016

Increasing resistance of microorganisms to antibiotics has encouraged researchers to seek alternative antimicrobial therapy. The review studies the prospects for using bacteriocins as antibacterial drugs. The definition of bacteriocins is given and their difference from traditional antibiotics is explained. The modern classification of bacteriocins, their properties and mechanisms of action are presented. Examples of the main bacteriocin-producing bacteria representing normal human microbiota are given. The authors investigate the role of bacteriocins produced by microbiota in maintaining mucosal resistance and stabilizing the human microbiome as well as the possibility of their application in creating probiotic drugs. The advantages and disadvantages of bacteriocins as alternative antibacterial drugs are described. The applications of bacteriocins in antimicrobial therapy, as well as methods for their industrial manufacturing, are discussed.

Bacteriocins and their technological applications: A review

2021

The purpose of this study is to review the various aspects of Bacteriocins and their potential application in food and medicine sector with relevance to the challenges faced in the current era. Various studies done to explore the information on Bacteriocins along with their innate potentials in diverse sectors have been discussed in the review with appropriate examples. The application of Bacteriocins in Food and Medical sector has increased recently owing to their non-toxic and antimicrobial efficacy. Bacteriocins can be produced by both Gram positive and Gram negative bacteria. Evidences of Bacteriocin production in the Archae have also been documented. The Bacteriocins produced by Lactic acid Bacilli are ighly employed as food preservatives. Bacteriocins owing to their high target-specific nature and antimicrobial effectiveness at nanomolar concentrations have been employed in the medicine sector. The current era faces the demand for action of products derived from natural or mic...

Bacteriocins: Applications in Food Preservation and Therapeutics

Lactobacillus - A Multifunctional Genus [Working Title]

The awareness in preventing the use of chemical preservatives for food has increased. Not only this, but the prevalence of antimicrobial resistance in the food-borne pathogens that can cause infections such as food poisoning is also at a rise. This has led in the growing demand for the safe food. The bacteriocins can be used as an effective alternative in food preservation and safety. Bacteriocins are ribosomally synthesized proteins that possess certain inhibitory activities against diverse group of undesirable microorganisms. These are produced by both Gram-positive and Gram-negative bacteria and some of the archaeal species. Bacteriocins are safe for human consumption, since they can be degraded by proteolytic enzymes in the gastrointestinal tract. In this chapter, focus is made on an alternative and safe approach for food preservation and therapeutics through bacteriocins. The applications of different types of bacteriocins in preserving food are mentioned with regard to increas...

Bacteriocins Produced by LAB Isolated from Cheeses within the Period 2009–2021: a Review

Probiotics and Antimicrobial Proteins, 2021

A survey is presented concerning original research articles published in well-reputed scientific journals on the isolation of lactic acid bacteria (LAB) from cheeses worldwide, where researchers evaluated the bacteriocin production by such isolates in searching for novel functional peptides that can exhibit potential for biotechnological applications. Seventy-one articles were published in the period of study, with contributions being American (45%), Asiatic (28%), and European (21%), being Brazil-USA-Mexico, Turkey-China, and France-Italy the countries that contributed the most for each said continent, respectively. Most of the isolated LAB belong to the genera Enterococcus (35%), Lactobacillus (30%), Lactococcus (14%), and Pediococcus (10%), coming from soft (64%), hard (27%), and semi-hard (9%) cheeses, predominantly. Also, scholars focused mainly on the food biopreservation (81%) and pharmaceutical field (18%) potential applications.

Bacteriocins: safe, natural antimicrobials for food preservation

International Journal of Food Microbiology, 2001

Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic Ž . acid bacteria LAB produce a high diversity of different bacteriocins. Though these bacteriocins are produced by LAB found in numerous fermented and non-fermented foods, nisin is currently the only bacteriocin widely used as a food preservative. Many bacteriocins have been characterized biochemically and genetically, and though there is a basic understanding of their structure-function, biosynthesis, and mode of action, many aspects of these compounds are still unknown. This article gives an overview of bacteriocin applications, and differentiates bacteriocins from antibiotics. A comparison of the synthesis, mode of action, resistance and safety of the two types of molecules is covered. Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriocins can be safely used. q