^1,2Department of Life Sciences, Acharya Bangalore B-School, Bengaluru, Karnataka, India
³Department of Microbiology, Biotechnology and Food Technology, J.B. Campus, Bangalore University, Bengaluru, Karnataka, India.
⁴Department of Microbiology, Maharani Cluster University, Maharani’s Science College for Women, Bengaluru, Karnataka, India

*Corresponding Author: Vishwanatha T, Assistant Professor, Department of Microbiology, Maharani Cluster University, Maharani’s Science College for Women campus, Bengaluru, Karnataka, India.

Received: November 27, 2023; Published: December 27, 2023

Abstract

Infections caused by antibiotic-resistant pathogenic organisms are significantly rising worldwide. In response, numerous approaches, including the usage of bacteriocins, have lately been investigated to cure them. A class of antimicrobial peptides known as bacteriocins is produced by bacteria and is effective at controlling clinically significant susceptible and drug-resistant pathogens. Bacteriocins are a heterogeneous group of bioactive peptides, displaying antimicrobial activity against similar or closely related bacterial strains. To be able to alter and enhance their physicochemical characteristics, pharmacological effects, and biosafety, bacteriocins have been researched. These antimicrobial peptides have enormous promise as both food preservatives and next-generation antibiotics that can combat infections with multidrug resistance strains. Bacteriocins, not only focuses on being the perfect solution for food spoilage but also strives to become a potential drug candidate for replacing antibiotics in order to treat multiple drug resistance pathogens in the future. There is still a lot to learn about this class of peptide antibiotics, as evidenced by the rise in reports of novel bacteriocins with distinctive characteristics. In this review, we emphasize on properties and applications of bacteriocins including their biosafety. Bacteriocins vary in their biochemical properties, molecular weight, mechanism of action, spectrum of activity, and sequence of amino acids. They are produced both by Gram positive and negative bacteria. Many recent studies have also proven that bacteriocins aim to extend food preservation time, treat disease and cancer therapy, and maintain human health. Researchers and Scientists considered bacteriocins as an effective probiotic and declared confidently about its future-changing role in the field of pharma and food industry which is responsible for improvement in human health.

Keywords: Bacteriocins; Drug Resistance; Antimicrobials; Biosafety; Food Preservation

References

1. Perez R H., et al. “Circular and Leaderless Bacteriocins: Biosynthesis, Mode of Action, Applications, and Prospects”. Frontiers in Microbiology 9 (2018).
2. Darbandi A., et al. “Bacteriocins: Properties and potential use as antimicrobials”. Journal of Clinical Laboratory Analysis1 (2022): e24093.
3. Wang Y., et al. “Antibacterial activity and cytotoxicity of a novel bacteriocin isolated from Pseudomonas sp. strain 166”. Microbial Biotechnology9 (2022): 2337-2350.
4. Negash A W and Tsehai BA. “Current Applications of Bacteriocin”. International Journal of Microbiology (2020): 4374891.
5. Zimina M., et al. “Overview of global trends in classification, methods of preparation and application of bacteriocins”. Antibiotics 9 (2020): 553.
6. Cui Y., et al. “Mining, heterologous expression, purification, antibactericidal mechanism, and application of bacteriocins: A review”. Comprehensive Reviews in Food Science and Food Safety1 (2020): 863-899.
7. Daba GM., et al. “Beyond biopreservatives, bacteriocins biotechnological applications: History, current status, and promising potentials”. Biocatalysis and Agricultural Biotechnology 39 (2022): 102248.
8. Pato U., et al. “Isolation, characterization, and antimicrobial evaluation of bacteriocin produced by lactic acid bacteria against Erwinia carotovora”. Food Science and Technology (2022): 42.
9. Chikindas M L., et al. “Functions and emerging applications of bacteriocins”. Current Opinion in Biotechnology 49 (2018): 23-28.
10. O’Connor P M., et al. “Antimicrobials for food and feed; a bacteriocin perspective”. Current Opinion in Biotechnology 61 (2020): 160-167.
11. Ng Z J., et al. “Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review”. RSC Advances64 (2020): 38937-38964.
12. Todorov S., et al. “Bacteriocins of Gram-positive bacteria having activity spectra extending beyond closely-related species”. Beneficial Microbes3 (2021): 315-328.
13. Pérez-Ramos A., et al. “Current knowledge of the mode of action and immunity mechanisms of LAB-Bacteriocins”. Microorganisms10 (2021): 2107.
14. Colombo NSR., et al. “The case for class II bacteriocins: A biophysical approach using “suicide probes” in receptor-free hosts to study their mechanism of action”. Biochimie 165 (2019): 183-195.
15. Aljohani A B., et al. “Bacteriocins as promising antimicrobial peptides, definition, classification, and their potential applications in cheeses”. Food Science and Technology 43 (2023).
16. Hammond K R., et al. “Flowering Poration—A synergistic Multi-Mode antibacterial mechanism by a bacteriocin fold”. iScience8 (2020): 101423.
17. Chauhan V. “Bacteriocin: A potent therapeutic weapon used as an alternative to antibiotics”. Archive of Biomedical Science and Engineering (2020): 039-040.
18. Sharma P and Yadav M. “Enhancing antibacterial properties of bacteriocins using combination therapy”. Journal of applied Biology and Biotechnology1 (2023): 232-243.
19. Teiar R., et al. “Anti-adhesion and anti-inflammatory potential of the leaderless Class IIB bacteriocin enterocin DD14. Probiotics and Antimicrobial Proteins4 (2022): 613-619.
20. Tymoszewska A., et al. “BacSJ—Another Bacteriocin with Distinct Spectrum of Activity that Targets Man-PTS”. International Journal of Molecular Sciences21 (2020): 7860.
21. Da Costa R J., et al. “Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat”. Journal of Food Quality (2019): 1-12.
22. Antoshina D V., et al. “Structural features, mechanisms of action, and prospects for practical application of Class II bacteriocins”. Biochemistry (Moscow) 87.11 (2022): 1387-1403.
23. Colombo N S R., et al. “Pediocin-like bacteriocins: new perspectives on mechanism of action and immunity”. Current Genetics2 (2018): 345-351.
24. Lakshmanan R., et al. “Identification and characterization of Pseudomonas aeruginosa derived bacteriocin for industrial applications”. International Journal of Biological Macromolecules 165 (2020): 2412-2418.
25. Soltani S., et al. “Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations”. Fems Microbiology Reviews1 (2020).
26. Egan K., et al. “Bacteriocins: antibiotics in the age of the microbiome”. Emerging topics in life sciences1 (2017): 55-63.
27. Hernández-González JC., et al. “Bacteriocins from Lactic Acid Bacteria. A Powerful Alternative as Antimicrobials, Probiotics, and Immunomodulators in Veterinary Medicine”. Animals 4 (2021): 979.
28. O’Bryan C A., et al. “Characteristics of bacteriocins and use as food antimicrobials in the United States”. In Elsevier eBooks (2018): 273-286.
29. Terra ALM., et al. “Nanotechnology Perspectives for Bacteriocin applications in active food Packaging”. Industrial Biotechnology3 (2022): 137-146.
30. Santos JCP., et al. “Nisin and other antimicrobial peptides: Production, mechanisms of action, and application in active food packaging”. Innovative Food Science and Emerging Technologies 48 (2018): 179-194.
31. Yi Y., et al. “Current status and potentiality of class II bacteriocins from lactic acid bacteria: structure, mode of action and applications in the food industry”. Trends in Food Science and Technology 120 (2022): 387-401.
32. Qiao X., et al. “Purification, characterization and mode of action of enterocin, a novel bacteriocin produced by Enterococcus faecium TJUQ1”. International Journal of Biological Macromolecules 144 (2020): 151-159.
33. Mokoena M P., et al. “Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens”. Molecules22 (2021): 7055.
34. Amjad K., et al. “Bacteriocin: the avenues of innovation towards applied microbiology”. Pure And Applied Biology (PAB)1 (2019): 460-478.
35. Simons A., et al. “Bacteriocins, Antimicrobial Peptides from Bacterial Origin: Overview of Their Biology and Their Impact against Multidrug-Resistant Bacteria”. Microorganisms5 (2020): 639.
36. Khelissa S., et al. “Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative”. Archives of Microbiology2 (2020): 465-480.
37. Balandin SV., et al. “Pediocin-Like antimicrobial peptides of bacteria”. Biochemistry (Moscow)5 (2019): 464-478.
38. Khorshidian N., et al. “Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products”. Frontiers in Microbiology 12 (2021).
39. Barcenilla C., et al. “Application of lactic acid bacteria for the biopreservation of meat products: A systematic review”. Meat Science 183 (2022): 108661.
40. Sharma K., et al. “Classification and Mechanism of bacteriocin induced cell death: A Review”. Journal of Microbiology, Biotechnology and Food Sciences3 (2021): e3733.
41. Sharma G., et al. “Antibacterial Activity, Cytotoxicity, and the Mechanism of Action of Bacteriocin from Bacillus subtilis GAS101”. Medical Principles and Practice2 (2018): 186-192.
42. Wiedemann I., et al. “The mode of action of the lantibiotic lacticin 3147 - a complex mechanism involving specific interaction of two peptides and the cell wall precursor lipid II”. Molecular Microbiology2 (2006): 285-296.
43. Caulier S., et al. “Overview of the Antimicrobial Compounds Produced by Members of the Bacillus subtilis Group”. Frontiers in Microbiology (2019): 10.
44. Hong S W., et al. “Identification and Characterization of a Bacteriocin from the Newly Isolated Bacillus subtilis HD15 with Inhibitory Effects against Bacillus cereus”. Journal of Microbiology and Biotechnology11 (2022): 1462-1470.
45. Abanoz H S and Kunduhoğlu B. “Antimicrobial Activity of a Bacteriocin Produced by Enterococcus faecalis KT11 against Some Pathogens and Antibiotic-Resistant Bacteria”. Korean Journal for Food Science of Animal Resources5 (2018): 1064-1079.
46. Al-Rawi S S M., et al. “Antibacterial Activity of Bacteriocin - Isolated from Lactobacillus Spp. Against Some Pathogenic Bacteria”. Journal of Medicinal and Chemical Sciences4 (2023): 702-709.
47. Vadlapudi M and Sandeepa MG. “A Novel Bacteriocins Inhibited More Number of Pathogens: A Review”. Journal of Probiotics and Health320 (2023): 2329-8901.
48. Jaumaux F., et al. “Selective Bacteriocins: A Promising Treatment for Staphylococcus aureus Skin Infections Reveals Insights into Resistant Mutants, Vancomycin Resistance, and Cell Wall Alterations”. Antibiotics6 (2023): 947.
49. Cheng T., et al. “Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture”. Food Science and Technology 42 (2022).
50. Wosinska L., et al. “In Vitro and In Silico Based Approaches to Identify Potential Novel Bacteriocins from the Athlete Gut Microbiome of an Elite Athlete Cohort”. Microorganisms4 (2022): 701.
51. Miranda C., et al. “Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health”. Foods 9 (2021): 2092.
52. Naskar A and Kim KS. “Potential Novel Food-Related and Biomedical Applications of Nanomaterials Combined with Bacteriocins”. Pharmaceutics1 (2021): 86.

Citation

Citation: Vishwanatha T., et al “Bacteriocins: Properties and Potential Applications in Food and Pharmaceutical Industry".Acta Scientific Microbiology 7.1 (2024): 66-76.

Copyright

Copyright: © 2024 Vishwanatha T., et al This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.