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

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dc.citation.issue4
dc.citation.volumev. 200
dc.contributor.authorCarvalho, Katia G.
dc.contributor.authorBambirra, Felipe H. S.
dc.contributor.authorNicoli, Jacques R.
dc.contributor.authorOliveira, Jamil S.
dc.contributor.authorSantos, Alexandre M. C.
dc.contributor.authorBemquerer, Marcelo P.
dc.contributor.authorMiranda, Antonio [UNIFESP]
dc.contributor.authorFranco, Bernadette D. G. M.
dc.coverageNew York
dc.date.accessioned2020-07-20T16:30:55Z
dc.date.available2020-07-20T16:30:55Z
dc.date.issued2018
dc.description.abstractAntimicrobial 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.en
dc.description.affiliationUniv Sao Paulo, Dept Alimentos & Nutr Expt, Food Res Ctr, Fac Ciencias Farmaceut, Sao Paulo, SP, Brazil
dc.description.affiliationConsejo Nacl Invest Cient & Tecn, Planta Piloto Proc Ind Microbiol PROIMI, Ave Belgrano & Pje, RA-4000 San Miguel De Tucuman, Tucuman, Argentina
dc.description.affiliationUniv Fed Minas Gerais, Inst Ciencias Biol, Dept Microbiol, Belo Horizonte, MG, Brazil
dc.description.affiliationUniv Fed Minas Gerais, Inst Ciencias Biol, Dept Bioquim & Imunol, Belo Horizonte, MG, Brazil
dc.description.affiliationEMBRAPA Recursos Genet & Biotecnol, Parque Estacao Biol, Brasilia, DF, Brazil
dc.description.affiliationUniv Fed Espirito Santo, Dept Ciencias Fisiol, Vitoria, ES, Brazil
dc.description.affiliationUniv Fed Sao Paulo, Dept Biofis, Sao Paulo, SP, Brazil
dc.description.affiliationUnifespUniv Fed Sao Paulo, Dept Biofis, Sao Paulo, SP, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipFAPESP
dc.description.sponsorshipFAPEMIG
dc.description.sponsorshipIDFAPESP: 2004/08041-9
dc.description.sponsorshipIDFAPESP: 2005/60619-8
dc.description.sponsorshipIDFAPESP: 2013/07914-8
dc.description.sponsorshipIDFAPEMIG: EDT 24,000
dc.format.extent635-644
dc.identifierhttp://dx.doi.org/10.1007/s00203-018-1477-3
dc.identifier.citationArchives Of Microbiology. New York, v. 200, n. 4, p. 635-644, 2018.
dc.identifier.doi10.1007/s00203-018-1477-3
dc.identifier.issn0302-8933
dc.identifier.urihttps://repositorio.unifesp.br/handle/11600/55592
dc.identifier.wosWOS:000430383600010
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofArchives Of Microbiology
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectLactobacillus sakei subsp sakei 2aen
dc.subjectListeria monocytogenesen
dc.subjectMultiple antimicrobial peptidesen
dc.subjectMeat gravyen
dc.subjectBiopreservationen
dc.titleCharacterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp sakei 2aen
dc.typeinfo:eu-repo/semantics/article
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