Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293

Weerapong Woraprayote, Laphaslada Pumpuang, Amonlaya Tosukhowong, Sittiruk Roytrakul, Rodney Honrada Perez, Takeshi Zendo, Kenji Sonomoto, Soottawat Benjakul, Wonnop Visessanguan

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

Weissella hellenica BCC 7239, isolated from Thai fermented pork sausage called Nham, produced two putatively novel bacteriocins, 7293A and 7293B. Both bacteriocins had broad antimicrobial spectra and exceptionally inhibited several important Gram-negative food-borne pathogens (. Pseudomonas aeruginosa, Aeromonas hydrophila, Salmonella Typhimurium and Escherichia coli). The highest amount of bacteriocin was produced in MRS and APT media at 30°C without agitation. Bacteriocin 7293A showed relatively higher antimicrobial activity than bacteriocin 7293B. However, pH and thermal stability of bacteriocin 7293A was lower. These bacteriocins were of proteinaceous nature, in which the complete inactivation of their antimicrobial activity after treatment by proteolytic enzymes, including trypsin, α-chymotrypsin, pepsin and protease K was observed, whilst lipase and α-amylase exhibited no effect. Antimicrobial activity of both peptides was also not inactivated by organic solvents (ethanol, isopropanol, acetone, acetonitrile) and surfactants (Tween 20, Tween 80 and Triton X-100). Bacteriocin 7293A and B exhibited bactericidal effect against both Gram-positive and Gram-negative indicators without cell-lysis. According to ESI/MS analysis, the molecular masses of bacteriocin 7293A and B were determined to be 6249.302 and 6489.716Da, respectively. Because their molecular masses were not similar to those of other known bacteriocins, both bacteriocin 7293A and B could be novel bacteriocins. Thus, both novel bacteriocins hold promise for applications in the prevention or treatment of pathogenic infections as food and feed additives to replace antibiotics for enhancing the productivity and sustainability of food animals.

Original languageEnglish
Pages (from-to)176-184
Number of pages9
JournalFood Control
Volume55
DOIs
Publication statusPublished - Apr 1 2015

Fingerprint

Weissella hellenica
Weissella
Bacteriocins
bacteriocins
food pathogens
Food
anti-infective agents
Polysorbates
molecular weight
Aeromonas hydrophila
Endopeptidase K
Food Additives

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science

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Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293. / Woraprayote, Weerapong; Pumpuang, Laphaslada; Tosukhowong, Amonlaya; Roytrakul, Sittiruk; Perez, Rodney Honrada; Zendo, Takeshi; Sonomoto, Kenji; Benjakul, Soottawat; Visessanguan, Wonnop.

In: Food Control, Vol. 55, 01.04.2015, p. 176-184.

Research output: Contribution to journalArticle

Woraprayote, W, Pumpuang, L, Tosukhowong, A, Roytrakul, S, Perez, RH, Zendo, T, Sonomoto, K, Benjakul, S & Visessanguan, W 2015, 'Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293', Food Control, vol. 55, pp. 176-184. https://doi.org/10.1016/j.foodcont.2015.02.036
Woraprayote, Weerapong ; Pumpuang, Laphaslada ; Tosukhowong, Amonlaya ; Roytrakul, Sittiruk ; Perez, Rodney Honrada ; Zendo, Takeshi ; Sonomoto, Kenji ; Benjakul, Soottawat ; Visessanguan, Wonnop. / Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293. In: Food Control. 2015 ; Vol. 55. pp. 176-184.
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AB - Weissella hellenica BCC 7239, isolated from Thai fermented pork sausage called Nham, produced two putatively novel bacteriocins, 7293A and 7293B. Both bacteriocins had broad antimicrobial spectra and exceptionally inhibited several important Gram-negative food-borne pathogens (. Pseudomonas aeruginosa, Aeromonas hydrophila, Salmonella Typhimurium and Escherichia coli). The highest amount of bacteriocin was produced in MRS and APT media at 30°C without agitation. Bacteriocin 7293A showed relatively higher antimicrobial activity than bacteriocin 7293B. However, pH and thermal stability of bacteriocin 7293A was lower. These bacteriocins were of proteinaceous nature, in which the complete inactivation of their antimicrobial activity after treatment by proteolytic enzymes, including trypsin, α-chymotrypsin, pepsin and protease K was observed, whilst lipase and α-amylase exhibited no effect. Antimicrobial activity of both peptides was also not inactivated by organic solvents (ethanol, isopropanol, acetone, acetonitrile) and surfactants (Tween 20, Tween 80 and Triton X-100). Bacteriocin 7293A and B exhibited bactericidal effect against both Gram-positive and Gram-negative indicators without cell-lysis. According to ESI/MS analysis, the molecular masses of bacteriocin 7293A and B were determined to be 6249.302 and 6489.716Da, respectively. Because their molecular masses were not similar to those of other known bacteriocins, both bacteriocin 7293A and B could be novel bacteriocins. Thus, both novel bacteriocins hold promise for applications in the prevention or treatment of pathogenic infections as food and feed additives to replace antibiotics for enhancing the productivity and sustainability of food animals.

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