2019 ; Vol.29-10: 1553~1560
|Author||Gabriela Nicoleta Tenea, Tatiana Delgado Pozo|
|Place of duty||Biofood and Nutraceutics Research and Development Group; Faculty of Engineering in Agricultural and Environmental Sciences, Technical University of the North, Barrio El Olivo, 199 Ibarra, Ecuador|
|Title||Antimicrobial Peptides from Lactobacillus plantarum UTNGt2 Prevent Harmful Bacteria Growth on Fresh Tomatoes|
J. Microbiol. Biotechnol.2019 ;
|Abstract||In a previous study, the antimicrobial peptides extracted from Lactobacillus plantarum UTNGt2
of wild-type fruits of Theobroma grandiflorum (Amazon) were characterized. This study aimed
to investigate the antimicrobial mechanisms of peptides in vitro and its protective effect on
fresh tomatoes. The addition of partially purified Gt2 peptides to the E. coli suspension cells at
the exponential (OD605 = 0.7) growth phase resulted in a decrease with 1.67 (log10) order of
magnitude compared to the control without peptide. A marginal event (< 1 log10 difference)
was recorded against Salmonella, while no effect was observed when combined with EDTA,
suggesting that the presence of a chelating agent interfered with the antimicrobial activity. The
Gt2 peptides disrupted the membrane of E. coli, causing the release of β-galactosidase and
leakage of DNA/RNA molecules followed by cell death, revealing a bacteriolytic mode of
action. The tomatoes fruits coated with Gt2 peptides showed growth inhibition of the
artificially inoculated Salmonella cocktail, demonstrating their preservative potential.|
|Key_word||Antimicrobial peptides, preservation, bacteriolytic, plantaricin W, tomatoes|
Scallan E, Hoekstra RM, Angulo FJ, Tauxe RV, Widdowson M, Roy SL, et al. 2011. Foodborne illness acquired in the United States—major pathogens. Emerg. Infect. Dis. 17: 7-15.
EFSA. 2017. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2016. Sci. Rep. doi: 10.2903/j.efsa.2017.5077.
Pérez Parra J, Useche Castro L, Isea León F, Cuello Pérez M, Canchingre Bone E. 2017. Evaluation of hepatitis A as foodborne disease in Ecuador during 2015. Revista Cumbers 3: 25-32.
Garzón K, Ortega C, Tenea GN. 2017. Characterization of bacteriocin-producing lactic acid bacteria isolated from native fruits of Ecuadorian Amazon”. Pol. J. Microbiol. 66:473-481.
Cortese RDM, Veiros MB, Feldman C, Cavalli SB. 2016. Food safety and hygiene practices of vendors during the chain of street food production in Florianopolis, Brazil: a cross-sectional study. Food Control 62: 178-186.
Özogul F, Hamed I. 2018. The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review. Crit. Rev. Food Sci. Nutr. 58: 1660-1670.
Yang SC, Lin CH, Sung CT, Fang JY. 2014. Antibacterial activities of bacteriocins: application in food and pharmaceuticals. Front Microbiol. 5: 241.
Backialakshmi S, Meenakshi RN, Saranya A, Jebil MS, Krishna AR, Krishna JS, et al. 2015. Biopreservation of fresh orange juice using antilisterial bacteriocins101 and antilisterial bacteriocin103 purified from Leuconostoc mesenteroides. J. Food Process. Technol. 6: 479.
Angmo K, Kumari A, Savitri M, Bhalla TC. 2016. Antagonistic activities of lactic acid bacteria from fermented foods and beverage of Ladakh against Yersinia enterocolitica in refrigerated meat. Food Biosci. 13: 26-31.
Rai M, Pandit R, Gaikwad S, Kövics G. 2016. Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food. J. Food Sci. Technol. 53: 3381-3394.
Biscola V, Todorov SD, Capuano VSC, Abriouel H, Gálvez A, Franco BDGM. 2013. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Sci. 93: 607-613.
Chopra L, Singh G, Kumar JK, Sahoo DK. 2015. Sonorensin:a new bacteriocin with potential of an anti-biofilm agent and a food biopreservative. Sci. Rep. 5: 13412.
Cotter PD, Hill C, Ross RP. 2005. Bacteriocins: developing innate immunity for food. Nat. Rev. Microbiol. 3: 777-788.
Miao J, Zhou J, Liu G, Chen F, Chen YG, Xiangyang D, et al. 2016. Membrane disruption and DNA binding of Staphylococcus aureus cell induced by a novel antimicrobial peptide produced by Lactobacillus paracasei subsp. tolerans FX-6. Food Control 59: 609-613.
B Lash BW, Mysliwiec TH, Gourama H. 2005. Detection and partial characterization of a broad-range bacteriocin produced by Lactobacillus plantarum (ATCC 8014). Food Microbiol. 22:199-204.
Tenea GN, Hurtado P, Ortega C. 2018. Inhibitory effect of substances produced by native Lactococcus lactis strains of tropical fruits towards food pathogens. Prev. Nutr. Food Sci. 23: 260-268.
Pérez Parra J, Useche Castro L, Isea León F, Cuello Pérez M, Canchingre Bone, E. 2015. Damage of lipopolysaccharides in outer cell membrane and production of ROS-mediated stress within bacteria makes nano zinc oxide a bactericidal agent. Appl. Nanosci. 5: 857-866.
Lasserre JP, Beyne E, Pyndiah S, Lapillerie D, Claverol S, Bonneu, M. 2006. A complexomic study of Escherichia coli using two-dimensional blue native/SDS polyacrylamide gel electrophoresis. Electrophoresis 27: 3306-3321.
Chalón MC, Acuña L, Morero RD, Minahk CJ, Bellomio A. 2012. Membrane-active bacteriocins to control Salmonella in foods: are they the definite hurdle?. Food Res. Int. 45: 735-744.
Martin-Visscher LA, Yoganathan S, Sit SC, Lohans CT, Vederas JC. 2011. The activity of bacteriocins from Carnobacterium maltaromaticum UAL307 against Gram-negative bacteria in combination with EDTA treatment. FEMS Microbiol. Lett. 317: 152-159.
Bhatia S, Bharti A. 2015. Evaluating the antimicrobial activity of nisin, lysozyme and ethylenediaminetetraacetate incorporated in starch based active food packaging film. J. Food Sci. Technol. 52: 3504-3512.
Bajpai VK, Rather IA, Majumder R, Alshammari FH, Nam G, Park Y. 2017. Characterization and antibacterial mode of action of lactic acid bacterium Leuconostoc mesenteroides HJ69 from Kimchi. J. Food Biochem. 41: e12290.
Yeaman MR, Yount. NY. 2003. Mechanisms of antimicrobial peptide action and resistance. Pharmacol. Rev. 55: 27-55.
Islam MR, Nagao JI, Zendo T, Sonomoto K. 2012. Antimicrobial mechanism of lantibiotics”, Biochem. Soc.Trans. 40: 1528-1533.
Punyaunppa-path S, Phumkhachorn P, Rattanachaikunsopon P. 2015. Nisin: production and mechanism of antimicrobial action. Int. J. Curr. Res. Rev. 7: 47-53.
Bauer R, Dicks LMT. 2005. Mode of action of lipid IItargeting lantibiotics. Int. J. Food Microbiol. 101: 201-216.
Halo H, Jeknic Z, Daeschel M, Stevanovic S, Nes IF. 2001. Plantaricin W from Lactobacillus plantarum belongs to a new family of two-peptide lantibiotics. Microbiology 147: 643-651.
Li L, Shi Y, Cheserek MJ, Su G, Le G. 2013. Antibacterial activity a nd dual m echanisms of peptide a nalog derived from cell penetrating peptide against Salmonella typhimurium and Streptococcus pyogenes. Appl. Microbiol. Biotechnol. 97:1711-1723.
Ibrahim HR, Sugimoto Y, Aoki T. 2000. Ovotransferrin antimicrobial peptide (OTAP-92) kills bacteria through a membrane damage mechanism. Biochim. Biophys. Acta 1523:196-205.
Raybaudi-Massilia RM, Mosqueda-Melgar J, Soliva-Fortuny R, Martın-Belloso O. 2009. Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials. Compr. Rev. Food Sci. Food Saf. 8: 157-180.
López Camelo AF, Gómez PA. 2004. Comparison of color indexes for tomato ripening. Hortic. Bras. 22: 534-537.
Okuku DO, Fett WF. 2004. Effect of nisin in combination with EDTA, sodium lactate, and potassium sorbate for reducing Salmonella on whole and fresh-cut cantaloupe. J. Food Prot. 67: 2143-2150.
Ghosh A. 2009. Identification of microorganisms responsible for spoilage of tomato (Lycopersicon esculentum) fruit. J. Phytol. 1: 414-416.