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With the growing concerns in the scientific and health communities over increasing levels of antibiotic resistance, antimicrobial peptide bacteriocins have emerged as promising alternatives to conventional small molecule antibiotics. A substantial attention has recently focused on the utilization of bacteriocins in food preservation and health safety. Despite the fact that a large number of bacteriocins have been reported, only a few have been fully characterized and structurally elucidated. Since knowledge of the molecular structure is a key for understanding the mechanism of action and therapeutic effects of peptide, we centered our focus in this review on the structure-activity relationships of bacteriocins with a particular focus in seven bacteriocins, namely, nisin, microcin J25, microcin B17, microcin C, leucocin A, sakacin P, and pediocin PA-1. Significant structural changes responsible for the altered activity of the recent bacteriocin analogues are discussed here.
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http://dx.doi.org/10.2174/1568026615666150812121103 | DOI Listing |
mBio
September 2025
APC Microbiome Ireland, Biosciences Institute, Biosciences Research Institute, University College, Cork, Ireland.
Bacteriocins are antimicrobial peptides/proteins that can have narrow or broad inhibitory spectra and remarkable potency against clinically relevant pathogens. One such bacteriocin that is extensively used in the food industry and with potential for biotherapeutic application is the post-translationally modified peptide, nisin. Recent studies have shown the impact of nisin on the gastrointestinal microbiome, but relatively little is known of how abundant nisin production is in nature, the breadth of existing variants, and their antimicrobial potency.
View Article and Find Full Text PDFProbiotics Antimicrob Proteins
September 2025
Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247 667, India.
Ethnic fermented foods represent a significant repository for discovering novel probiotic entities. These fermented foods, entrenched in indigenous practices, have conserved a distinct microbiota through generations. Exploration of these fermented foods could yield microbial consortia capable of transforming human health.
View Article and Find Full Text PDFJ Agric Food Chem
September 2025
School of Life Science, Huaibei Normal University, Huaibei 235000, China.
32 was isolated from traditional Chinese fermented long beans. Plantaricin 32, a novel bacteriocin, was purified from 32 fermentation broth. The molecular weight of plantaricin 32 is 956 Da, and its amino acid sequence is N-Arg-Gly-Pro-Gly-Lys-Thr-Asp-Glu-OH.
View Article and Find Full Text PDFFront Microbiol
August 2025
BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, Bourg-en-Bresse, France.
Bioprotective LAB3 cells that produce bacteriocin-like substances were entrapped in 4% (w/w) sodium alginate matrices, either with or without 10% (w/w) sodium caseinate. The effects of bead formulation-alginate alone or combined with caseinate, with or without the addition of 20% (w/w) MRS broth or M17 broth-on the culturability of LAB3 cells within the beads and their anti activity were assessed over 12 days of storage at 30 °C in closed bottles. Calcium-alginate-caseinate beads supplemented with MRS broth proved most effective in preserving both culturability and anti- activity.
View Article and Find Full Text PDFMicrob Drug Resist
September 2025
Students Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
Antimicrobial resistance (AMR) is one of the most important concerns in the world, occurring for both Gram-positive and Gram-negative bacteria. () is a Gram-negative bacterium belonging to the family of Enterobacteriaceae and also plays an important role in development of nosocomial infections. Three forms have emerged as a result of AMR including multi-drug resistant (MDR), extensively drug-resistant, and pan-drug-resistant.
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