Isolation of Lactic Acid Bacteria with Anti-MRSA Bacteriocin Activity and Characterization of the Bacteriocin Product
2
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
This study aimed at isolating lactic acid bacteria with anti-MRSA (methicillin-resistant Staphylococcus aureus) bacteriocin activity from fermented shrimp. We selected three strains, named Weissella sp. S1, S2, and S3, using analysis based on 16S rRNA gene sequences. All strains showed appropriate growth in an MRS medium containing 5% (w/v) NaCl and showed antibacterial activities against Bacillus cereus, Escherichia coli, Staphylococcus aureus, and MRSA. The strains exhibited similar growth rates at 0-5% NaCl, with approximate reduction in growth rate observed at 9% NaCl. Weissella sp. S1, S2, and S3 exhibited maximum growth rates at pH 7, 9, and 8, respectively. The crude bacteriocin was prepared from Weissella sp. S3 and subjected to characterization. The remaining activities after 30 min of exposure at each temperature were 100%, beyond 75%, and 49% at 4℃ and 37℃, 50℃ and 70℃, and 100℃, respectively. The remaining activities after 24 h of exposure at each pH were 100%, 75%, and 49% at pH 3 and 5, 7 and 9, and 10, respectively. Use of 50% (v/v) ethanol or isopropanol treatment did not diminish the antibacterial activity of the bacteriocin, while the 50% (v/v) hexane treatment reduced the activity by 51%. The molecular weight of the bacteriocin was nearly 6 kDa that was quantified using tricine-SDS-PAGE. Our findings suggest that Weissella sp. S3 may be considered a probiotic and useful source of antimicrobial substances in the development of bio-preservatives for food or in MRSA treatment.
Abstract
This study aimed at isolating lactic acid bacteria with anti-MRSA (methicillin-resistant Staphylococcus aureus) bacteriocin activity from fermented shrimp. We selected three strains, named Weissella sp. S1, S2, and S3, using analysis based on 16S rRNA gene sequences. All strains showed appropriate growth in an MRS medium containing 5% (w/v) NaCl and showed antibacterial activities against Bacillus cereus, Escherichia coli, Staphylococcus aureus, and MRSA. The strains exhibited similar growth rates at 0-5% NaCl, with approximate reduction in growth rate observed at 9% NaCl. Weissella sp. S1, S2, and S3 exhibited maximum growth rates at pH 7, 9, and 8, respectively. The crude bacteriocin was prepared from Weissella sp. S3 and subjected to characterization. The remaining activities after 30 min of exposure at each temperature were 100%, beyond 75%, and 49% at 4℃ and 37℃, 50℃ and 70℃, and 100℃, respectively. The remaining activities after 24 h of exposure at each pH were 100%, 75%, and 49% at pH 3 and 5, 7 and 9, and 10, respectively. Use of 50% (v/v) ethanol or isopropanol treatment did not diminish the antibacterial activity of the bacteriocin, while the 50% (v/v) hexane treatment reduced the activity by 51%. The molecular weight of the bacteriocin was nearly 6 kDa that was quantified using tricine-SDS-PAGE. Our findings suggest that Weissella sp. S3 may be considered a probiotic and useful source of antimicrobial substances in the development of bio-preservatives for food or in MRSA treatment.
참고문헌 (25)
- Miller LG, "Necrotizing fasciitis caused by community-associated Methicillin-Resistant Staphylococcus aureus in Los Angeles", N. Engl. J. Med, 352, pp.1445~1453 (2005)
- 김충환, "비강하 부위와 핸드폰으로부터 메치실린 저항 황색포도상구균의 동정률", 대한임상검사과학회지, 44(3), pp.118~123 (2012), 대한임상검사과학회
- Voss A, "Methicillin-resistant Staphylococcus aureus in Europe", Eur. J. Clin. Microbiol. Infect. Dis, 13, pp.50~55 (1994)
- Falagas ME, "Probiotic bacteria and biosurfactants for nosocomial infection control : a hypothesis", J. Hosp. Infect, 71, pp.301~306 (2009)
- Sankar NR, "Purification and characterization of bacteriocin produced by Lactobacillus plantarum isolated from cow milk", Int. J. Microbiol. Res, 3, pp.133~137 (2012)
- Stykova E, "Probiotic properties of vaginal lactic acid bacteria selected for harmonization of microenvironment of reproductive apparatus", J. Microbiol. Biotechnol. Food Sci, 2, pp.395~405 (2012)
- 박귀근, "양파로부터 분리한 Pediococcus pentosaceus KC-007이 생산하는 박테리오신의 특성", 산업식품공학, 17(4), pp.412~417 (2013), 한국산업식품공학회[DOI]
- Gudina EJ, "Antimicrobial and antiadhesive properties of a biosurfactant isolated from Lactobacillus paracasei ssp. Paracasei A20", Lett. Appl. Microbiol, 50, pp.419~424 (2010)
- Sirinat S, "Weissellicin 110, a newly discovered bacteriocin form Weissella cibaria 110, isolated from Plaa-Som, a fermented fish product form Thailand", Appl. Environ. Microbiol, 73, pp.2247~2250 (2007)
- Fazeli MR, "Viability of Lactobacillus acidophilus in various vaginal tablet formulations", DARU J. Pharm. Sci, 14, pp.172~178 (2006)
- Gaggia F, "The role of protective and probiotic cultures in food and feed and their impact in food safety", Trends Food Sci. Technol, 22, pp.58~66 (2011)
- 박연진, "항균활성 김치유산균의 분리 및 그 특성 규명", 한국생활과학회지, 26(6), pp.547~558 (2017), 한국생활과학회[DOI]
- 강창호, "전통발효식품에서 분리한 유산균의 항균활성 및 프로바이오틱스 기능성 연구", KSBB Journal, 32(3), pp.199~205 (2017), 한국생물공학회[DOI]
- Schägger H, "Tricine-SDS-PAGE", Nat. Protoc, 1, pp.16~22 (2006)
- Kang MS, "Effects of probiotic bacterium Weissella cibaria CMU on periodontal health and microbiota : a randomised, double-blind, placebo-controlled trial", BMC Oral Health, 20, pp.243~ (2020)
- Ali OA, "Inhibition of uropathogenic Citrobacter adhesion by biosurfactants extracted from vaginal Lactobacillus acidophilus", J. Anb. Med, 10, pp.59~67 (2012)
- Sophia E, "Lactic acid bacteria colonization and clinical outcome after probiotic supplementation in conventionally treated bacterial vaginosis and vulvovaginal candidiasis", Microbes Infect, 12, pp.691~699 (2010)
- Subramanyam D, "Antimicrobial activity of Lactobacillus against microbial flora of cervicovaginal infections", Asian. Pac. J. Trop. Dis, 4, pp.18~24 (2014)
- Kawai Y, "Isolation and characterization of a highly hydrophobic new bacteriocin(gassericin A)from Lactobacillus gasseri LA39", Biosci. Biotechnol. Biochem, 58, pp.1218~1221 (1994)
- 최은민, "김치유산균인 Lactococcus lactis subsp. lactis YH-10가 생산하는 박테리오신의 특성", 생명과학회지, 14(4), pp.683~688 (2004), 한국생명과학회
- Papagianni M, "Purification, amino acid sequence and characterization of the class IIa bacteriocin Weissellin A, produced by Weissella paramesenteroides DX", Bioresour. Techol, 102, pp.6730~6734 (2011)
- 이지영, "김치에서 분리한 Lactococcus lactis가 생산하는 박테리오신의 정제 및 특성", 생명과학회지, 25(2), pp.180~188 (2015), 한국생명과학회
- "A newly discovered bacteriocin from Weissella cibaria KMITL-QU 21 associated in traditional thai fermented meat-rice sausage" (2008)[URL]
- Chen C, "A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat(Nanx Wudl)", Food Control, 42, pp.116~124 (2014)
- Goh HF, "Purification and characterization of bacteriocin produced by Weissllea confusa A3 of dairy origin", PLoS One, 10, pp.1371~ (2015)