Incidence of Bacteriocins Produced by Food-Related Lactic Acid Bacteria Active towards Oral Pathogens

In the present study we investigated the incidence of bacteriocins produced by 236 lactic acid bacteria (LAB) food isolates against pathogenic or opportunistic pathogenic oral bacteria. This set of LAB contained several strains (≥17%) producing bacteriocins active against food-related bacteria. Inte...

Full description

Saved in:
Bibliographic Details
Published in:International journal of molecular sciences 2013-02, Vol.14 (3), p.4640-4654
Main Authors: Zoumpopoulou, Georgia, Pepelassi, Eudoxie, Papaioannou, William, Georgalaki, Marina, Maragkoudakis, Petros A, Tarantilis, Petros A, Polissiou, Moschos, Tsakalidou, Effie, Papadimitriou, Konstantinos
Format: Article
Language:English
Subjects:
Acids
Antimicrobial agents
Bacteria
Bacterial infections
bacteriocin
Dental caries
Dentistry
Electronic mail systems
Fluorides
Food
FT-IR
Gum disease
Investigations
lactic acid bacteria
oral
Oral hygiene
Pathogens
Probiotics
Streptococcus
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In the present study we investigated the incidence of bacteriocins produced by 236 lactic acid bacteria (LAB) food isolates against pathogenic or opportunistic pathogenic oral bacteria. This set of LAB contained several strains (≥17%) producing bacteriocins active against food-related bacteria. Interestingly only Streptococcus macedonicus ACA-DC 198 was able to inhibit the growth of Streptococcus oralis, Streptococcus sanguinis and Streptococcus gordonii, while Lactobacillus fermentum ACA-DC 179 and Lactobacillus plantarun ACA-DC 269 produced bacteriocins solely against Streptococcus oralis. Thus, the percentage of strains that were found to produce bacteriocins against oral bacteria was ~1.3%. The rarity of bacteriocins active against oral LAB pathogens produced by food-related LAB was unexpected given their close phylogenetic relationship. Nevertheless, when tested in inhibition assays, the potency of the bacteriocin(s) of S. macedonicus ACA-DC 198 against the three oral streptococci was high. Fourier-transform infrared spectroscopy combined with principal component analysis revealed that exposure of the target cells to the antimicrobial compounds caused major alterations of key cellular constituents. Our findings indicate that bacteriocins produced by food-related LAB against oral LAB may be rare, but deserve further investigation since, when discovered, they can be effective antimicrobials.
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms14034640