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Effects of Some Food and Medium Components on Inhibitory Activity of Enterocin KP

Year 2013, Volume: 11 Issue: 3-4, 33 - 39, 01.09.2013

Abstract

In this study, the effect of food and medium components on the inhibitory activity and spectrum of enterocin KP produced by Enterococcus faecalis KP was determined. Lactobacillus plantarum, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella typhimurium were used as target organisms. Lecithin, casein, and divalent cations were antagonists on activity of enterocin KP at 1%, 10% and 100 mM, respectively. The activity of enterocin KP was increased in the presence of EDTA at concentrations of 0.5-1.5 mM. However, glycerin-monooleate , acidic and neutral pH did not affect its activity. Also, in the presence of EDTA, Gram-negative target organisms became sensitive to enterocin KP. In conclusion, food components when used high levels caused a decrease in enterocin KP activity, but Gram-negative bacteria such as E. coli O157:H7 and Salmonella typhimurium became sensitive to enterocin KP when used in combination with EDTA

References

  • Holtzel, A., Ganzle, M.G., Nicholson, G.J., Hammes, W.P., Jung, G., 2000. The first low- molecular-weight antibiotic from lactic acid bacteria: reutericyclin, a new tetramic acid. Angewandte Chemie (International Edition) 39: 2766-2768.
  • Cleeveland, J., Mantiville, T.J., Ness, I.F., Chiknids, M.L. 2001. Bacteriocins: safe antimicrobials for food preservation. International Journal of Food Microbiology 71: 1-20.
  • Magnusson, J., Schnürer, J. 2001. Lactobacillus coryniformis subsp. coryniformis strain SI3 produces antifungal compound. Applied and Environmental Microbiology 67: 1–5. proteinaceous
  • Drider, D., Fimland, G., Hechard, Y., McMullen, M.L., Prevost, H. 2006. The continuing story of class IIa bacteriocins. Microbiology and Molecular Biology Review 70: 564–582.
  • Gwen, M. 2006. Maintaining freshness in cultured dairy products. Cultured Dairy Products Conference Minneapolis-May http://www.idfa.org/meetings 2006, On
  • De Vuyst, L. Leroy, F., 2007.Bacteriocins from lactic acid bacteria: production, purification, and food applications. Journal Molecular Microbiology Biotechnology 13: 194–199.
  • Mazzotta, A.S., Montville, T.J., 1997. Nisin induces changes in membrane fatty acid composition of Listeria monocytogenes nisin-resistant strains at 108°C and 30°C. Journal of Applied Microbiology 82: 32–38.
  • Aasen, I.M., Markussen, S., Mİretrİ, T., Katla, T., Axelsson, L., Naterstad, K., 2003. Interactions of the bacteriocins sakacin P and nisin with food constituents. International Journal of Food Microbiology 87: 35–43.
  • Ross, R.P., Sporns, P., Dodd, H.M., Gasson, M.J.,Mellon, Involvement of dehydroalanine and dehydrobutyrine in the addition of glutathione to nisin. Journal of Agriculture and Food Chemistry 51: 3174–3178.
  • Galvez, A., Abriouel, H., Lopez, R.L., Omar, N.B., 2007. Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology 120: 51–70.
  • Isleroglu, H., Yildirim, Z., Tokatlı, M., Nilgun, O., Yildirim, M., 2012. Partial characterisation of enterocin KP produced by Enterococcus faecalis KP, a cheese isolate. International Journal of Dairy Technology 65: 90-97.
  • Moreno, M.R., Leisner, J.J., Tee, L.K, Ley, C., Radu, S., Rusul, G., Vancanneyt, M., De Vuyst, L., 2002. Microbial analysis of Malaysian Tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium. Journal of Applied Microbiology 92(1): 147-57.
  • Anonim, 1995. “User’s Guide: Statistics”, Version 6.12 Ed. SAS Institute, Cary, NC.
  • Ganzle, M.G., Weber, S., Hammes,W. P., 1999. Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins. International Journal of Food Microbiology 46: 207–217.
  • Minahk C.J., Morero R.D., 2003. Inhibition of enterocin CRL35 antibiotic activity by mono- and divalent ions. Letters in Applied Microbiology 37: 374–379.
  • Demel, R.A., Peelen, T., Siezen, R.J., de Kruijff, B., Kuipers, O.P. 1996. Nisin Z, mutant nisin Z and lacticin 481 interactions with anionic lipids correlate with antimicrobial activity. A monolayer study. Europian Journal of Biochemistry 235: 267–274.
  • Crandall, A.D., Montville, T.J., 1998. Nisin resistance in Listeria monocytogenes ATCC 700302 is a complex phenotype. Applied and Environmental Microbiology 64: 231–237.
  • Castellano, P., Raya, R., Vignolo, G., 2003. Mode of action of lactocin 705, a two-component bacteriocin from Lactobacillus casei CRL705. International Journal of Food Microbiology 85: 35- 43.
  • Belfiore, C., Castellano, P., Vignolo, G., 2007. Reduction of Escherichia coli population following treatment with bacteriocins from lactic acid bacteria and chelators. Food Microbiology 24: 223-229.

Bazı Gıda ve Besiyeri Bileşenlerinin Enterosin KP’nin İnhibitör Aktivitesi

Year 2013, Volume: 11 Issue: 3-4, 33 - 39, 01.09.2013

Abstract

Bu çalışmada, Enterococcus faecalis KP tarafından üretilen enterosin KP’nin inhibitör aktivitesi ve spektrumu üzerine bazı gıda ve besiyeri bileşenlerin etkisi belirlenmiştir. İndikatör mikroorganizma olarak Lactobacillus plantarum, Listeria monocytogenes, Escherichia coli O157:H7 ve Salmonella typhimurium kullanılmıştır. Lesitin, kazein ve divalant katyonlar sırasıyla %1, %10 ve 100 mM düzeyinde kullanıldıklarında enterosin KP’nin aktivitesi üzerinde antagonistik bir etkiye sahip olduğu belirlenmiştir. EDTA 0,5-1,5 mM konsantrasyonlarda enterosin KP ile birlikte kullanıldığında aktivitesini artırdığı, ancak gliserin monooleat varlığında, asidik ve nötral pH değerlerinde ise enterosin KP’nin aktivitesinin değişmediği saptanmıştır. Ayrıca, EDTA varlığında Gram-negatif bakterilerin enterosin KP’ye karşı duyarlı hale geçtikleri de belirlenmiştir. Sonuç olarak, gıda bileşenleri ancak anormal düzeyde kullanıldıkları zaman enterosin KP aktivitesini belirli düzeyde olumsuz yönde etkiledikleri, ancak enterosin KP, EDTA ile birlikte kullanıldığı zaman E. coli O157:H7 ve Salmonella typhimurium gibi Gram-negatif bakterilere karşı etkili bir şekilde kullanılabileceği gözlenmiştir

References

  • Holtzel, A., Ganzle, M.G., Nicholson, G.J., Hammes, W.P., Jung, G., 2000. The first low- molecular-weight antibiotic from lactic acid bacteria: reutericyclin, a new tetramic acid. Angewandte Chemie (International Edition) 39: 2766-2768.
  • Cleeveland, J., Mantiville, T.J., Ness, I.F., Chiknids, M.L. 2001. Bacteriocins: safe antimicrobials for food preservation. International Journal of Food Microbiology 71: 1-20.
  • Magnusson, J., Schnürer, J. 2001. Lactobacillus coryniformis subsp. coryniformis strain SI3 produces antifungal compound. Applied and Environmental Microbiology 67: 1–5. proteinaceous
  • Drider, D., Fimland, G., Hechard, Y., McMullen, M.L., Prevost, H. 2006. The continuing story of class IIa bacteriocins. Microbiology and Molecular Biology Review 70: 564–582.
  • Gwen, M. 2006. Maintaining freshness in cultured dairy products. Cultured Dairy Products Conference Minneapolis-May http://www.idfa.org/meetings 2006, On
  • De Vuyst, L. Leroy, F., 2007.Bacteriocins from lactic acid bacteria: production, purification, and food applications. Journal Molecular Microbiology Biotechnology 13: 194–199.
  • Mazzotta, A.S., Montville, T.J., 1997. Nisin induces changes in membrane fatty acid composition of Listeria monocytogenes nisin-resistant strains at 108°C and 30°C. Journal of Applied Microbiology 82: 32–38.
  • Aasen, I.M., Markussen, S., Mİretrİ, T., Katla, T., Axelsson, L., Naterstad, K., 2003. Interactions of the bacteriocins sakacin P and nisin with food constituents. International Journal of Food Microbiology 87: 35–43.
  • Ross, R.P., Sporns, P., Dodd, H.M., Gasson, M.J.,Mellon, Involvement of dehydroalanine and dehydrobutyrine in the addition of glutathione to nisin. Journal of Agriculture and Food Chemistry 51: 3174–3178.
  • Galvez, A., Abriouel, H., Lopez, R.L., Omar, N.B., 2007. Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology 120: 51–70.
  • Isleroglu, H., Yildirim, Z., Tokatlı, M., Nilgun, O., Yildirim, M., 2012. Partial characterisation of enterocin KP produced by Enterococcus faecalis KP, a cheese isolate. International Journal of Dairy Technology 65: 90-97.
  • Moreno, M.R., Leisner, J.J., Tee, L.K, Ley, C., Radu, S., Rusul, G., Vancanneyt, M., De Vuyst, L., 2002. Microbial analysis of Malaysian Tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium. Journal of Applied Microbiology 92(1): 147-57.
  • Anonim, 1995. “User’s Guide: Statistics”, Version 6.12 Ed. SAS Institute, Cary, NC.
  • Ganzle, M.G., Weber, S., Hammes,W. P., 1999. Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins. International Journal of Food Microbiology 46: 207–217.
  • Minahk C.J., Morero R.D., 2003. Inhibition of enterocin CRL35 antibiotic activity by mono- and divalent ions. Letters in Applied Microbiology 37: 374–379.
  • Demel, R.A., Peelen, T., Siezen, R.J., de Kruijff, B., Kuipers, O.P. 1996. Nisin Z, mutant nisin Z and lacticin 481 interactions with anionic lipids correlate with antimicrobial activity. A monolayer study. Europian Journal of Biochemistry 235: 267–274.
  • Crandall, A.D., Montville, T.J., 1998. Nisin resistance in Listeria monocytogenes ATCC 700302 is a complex phenotype. Applied and Environmental Microbiology 64: 231–237.
  • Castellano, P., Raya, R., Vignolo, G., 2003. Mode of action of lactocin 705, a two-component bacteriocin from Lactobacillus casei CRL705. International Journal of Food Microbiology 85: 35- 43.
  • Belfiore, C., Castellano, P., Vignolo, G., 2007. Reduction of Escherichia coli population following treatment with bacteriocins from lactic acid bacteria and chelators. Food Microbiology 24: 223-229.
There are 19 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Zeliha Yıldırım This is me

Metin Yıldırım This is me

Publication Date September 1, 2013
Published in Issue Year 2013 Volume: 11 Issue: 3-4

Cite

APA Yıldırım, Z., & Yıldırım, M. (2013). Bazı Gıda ve Besiyeri Bileşenlerinin Enterosin KP’nin İnhibitör Aktivitesi. Akademik Gıda, 11(3-4), 33-39.
AMA Yıldırım Z, Yıldırım M. Bazı Gıda ve Besiyeri Bileşenlerinin Enterosin KP’nin İnhibitör Aktivitesi. Akademik Gıda. September 2013;11(3-4):33-39.
Chicago Yıldırım, Zeliha, and Metin Yıldırım. “Bazı Gıda Ve Besiyeri Bileşenlerinin Enterosin KP’nin İnhibitör Aktivitesi”. Akademik Gıda 11, no. 3-4 (September 2013): 33-39.
EndNote Yıldırım Z, Yıldırım M (September 1, 2013) Bazı Gıda ve Besiyeri Bileşenlerinin Enterosin KP’nin İnhibitör Aktivitesi. Akademik Gıda 11 3-4 33–39.
IEEE Z. Yıldırım and M. Yıldırım, “Bazı Gıda ve Besiyeri Bileşenlerinin Enterosin KP’nin İnhibitör Aktivitesi”, Akademik Gıda, vol. 11, no. 3-4, pp. 33–39, 2013.
ISNAD Yıldırım, Zeliha - Yıldırım, Metin. “Bazı Gıda Ve Besiyeri Bileşenlerinin Enterosin KP’nin İnhibitör Aktivitesi”. Akademik Gıda 11/3-4 (September 2013), 33-39.
JAMA Yıldırım Z, Yıldırım M. Bazı Gıda ve Besiyeri Bileşenlerinin Enterosin KP’nin İnhibitör Aktivitesi. Akademik Gıda. 2013;11:33–39.
MLA Yıldırım, Zeliha and Metin Yıldırım. “Bazı Gıda Ve Besiyeri Bileşenlerinin Enterosin KP’nin İnhibitör Aktivitesi”. Akademik Gıda, vol. 11, no. 3-4, 2013, pp. 33-39.
Vancouver Yıldırım Z, Yıldırım M. Bazı Gıda ve Besiyeri Bileşenlerinin Enterosin KP’nin İnhibitör Aktivitesi. Akademik Gıda. 2013;11(3-4):33-9.

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