General Characteristics and Current Classification of Gram-Positive Bacteriocins

Year 2012, Volume: 10 Issue: 4, 91 - 101, 01.12.2012

Fadime Kıran Özlem Osmanağaoğlu

Abstract

Some bacteria including lactic acid bacteria LAB family synthesize antimicrobial agents whose property is to inhibit the growth of other competitive species that would occupy and grow in the same environment. One of the best known of these substances is bacteriocins. Especially, occurrence of bacteriocin-producing bacteria in food is quite common. Until now, it has not been easy to formulate a general and coherent classification models that encompasses all of the existing bacteriocins. In this review, in addition to classical classification models for Gram-positive bacteriocins in the literature, new classification schemes generated by structure-based sequence fingerprint was mentioned. Information on bacteriocins, which are promising anti-infective agents and used in food preservation, food safety or for improving new drugs for medical use, has been developing day by day as a result of the current models put forward by the classification methods. Establishment of sufficient and consistent classification model for classification is very important for researchers especially working in the field of bacteriocins

Keywords

Bacteriocin, Classification, Structure-based sequence fingerprint, Bactibase

Gram-Pozitif Bakteriyosinlerin Genel Özellikleri ve Güncel Sınıflandırılması

Abstract

Laktik asit bakteri LAB familyası bazı üyelerinin de dahil olduğu bakteriler, aynı çevrede yaşayan ya da o çevreyi işgal eden diğer yarışmacı bakterilerin gelişimini engelleme özelliğine sahip antimikrobiyal maddeler sentezlemektedirler. Bu maddelerden en iyi bilineni bakteriyosinlerdir. Özellikle bakteriyosin üreten bakterilerin gıdalardaki varlığı son derece yaygındır. Mevcut tüm bakteriyosinleri kapsayan genel ve tutarlı bir sınıflandırma modeli formüle etmek bugüne kadar kolay olmamıştır. Bu derleme çalışmasında, Gram-pozitif bakteriyosinler için literatürde yer alan güncel klasik sınıflandırma sistemlerine ilaveten, yapı-temelli dizi parmak izi yöntemi ile oluşturulan yeni sınıflandırma modellerinden bahsedilmiştir. Gıda korunmasında, gıda güvenliğinde ve yeni ilaçlar geliştirmek amacıyla tıp alanında kullanılan ve anti-enfektif ajanlar olarak umut vaat eden bakteriyosinlerle ilgili bilgiler, sınıflandırma yöntemlerinin ortaya koyduğu güncel modeller neticesinde gün geçtikçe gelişme göstermektedir. Sınıflandırma için tutarlı ve yeterli bir sınıflandırma modelinin oluşturulması ise özellikle bakteriyosin alanında çalışan araştırmacılar için oldukça önemlidir

Keywords

Bakteriyosin, Sınıflandırma, Yapı-temelli dizi parmakizi, Bakteriyosin veri tabanı

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