Partial purification and characterization of bacteriocin from novel Brevibacillus borstelensis sp. isolated from Donkey’s lactation
##plugins.themes.bootstrap3.article.main##
Abstract
The heightened awareness of ensuring enhanced safety standards is growing in order pertaining to the avoidance of chemical food preservation. Concurrently, there is a discernible increase in the prevalence of antimicrobial resistance among foodborne pathogens, which engenders infections such as food poisoning, gastro-intestinal infections etc.. In this regard, bacteriocins present themselves as a compelling alternative for achieving both preservation and safety objectives in the realm of food science. Bacteriocins are ribosomally synthesized proteins that demonstrate inhibitory activities against a diverse spectrum of undesirable microorganisms. In the present study, a bacterium (Brevibacillus borstelensis sp.) derived from Donkey milk was scrutinized for its ability to generate a bacteriocin-like inhibitory substance (BLIS). The effectiveness of this substance was assessed against pathogens linked to foodborne/spoilage, specifically Bacillus subtilis (KK01), Staphylococcus aureus (MRSA) ,Pseudomonas aeruginosa (HCS36), and Escherichia coli (O22) .The evaluation comprised the bit/disc method followed by the Well-diffusion method. Employing a combination of phenotypic, biochemical, and molecular characteristics, including the 16S rRNA gene technique, the bacterial isolate was identified as Brevibacillus borstelensis strain 3.1 [OR272522.1]. The Bacteriocin-like inhibitory substance produced by B. borstelensiswas purified for the first time by using the chloroform extraction method, unveiling a molecular mass of 56 kDa. Further analysis examined the BLIS reactions to temperature, pH, proteolytic enzymes, and stability. The Bacteriocin-like inhibitory substance exhibited thermo-stability up to 90 °C, activity at neutral pH, sensitivity to trypsin, and partial stability up to 15 days of storage, indicating its potential as a bio-preservative for food.
##plugins.themes.bootstrap3.article.details##
##plugins.themes.bootstrap3.article.details##
Antimicrobial activity, Bacteriocin like inhibitory substances (BLIS), Biopreservation, Donkey milk, Microorganisms, 16S rRNA
Alvarez‐Sieiro, P., Montalbán‐López , M., Mu, D. & Kuipers, O.P. (2016). Bacteriocins of lactic acid bacteria, extending the family. Appl MicrobiolBiotechnol.; 100(7), ,2939‐2951.https,//link.springer.com/article/10.1007/s00253-016-7343-9
Angelopoulou, A., Warda, A.K., O’Connor, P.M., Stockdale, S.R., Shkoporov, A.N., Field, D., Draper, L.A., Stanton, C. Hill, C.& Ross, RP. (2020). Diverse Bacteriocins Produced by Strains From the Human Milk Microbiota. Front. Microbiol. 11, ,788. doi;10.3389/fmicb.2020.00788
Barefoot, S.F.&Klaenhammer, T. R. (1983). Detection and activity of Lactacin B, a bacteriocin produced by Lactobacillus acidophilus. Appl Environ Microbiol.;45,,1808–1815. https,//doi.org/10.1128%2Faem.45.6.1808-1815.1983
Bhardwaj, A., Pal, Y., Legha, R.A., Sharma, P., Nayan, V., Kumar, S., Tripathi, H. & Tripathi, B.N. (2020). Donkey milk composition and its therapeutic applications”. Indian J. Anim. Res., 90(.6) ,837-840.http,//dx.doi.org/10.56093/ijans.v90i6.104972
Bizani, D. &Brandelli, A. (2002). Characterization of a bacteriocin produced by a newly isolated Bacillus sp. strain 8A. J Appl Microbiol. ;93,519–521. http,//dx.doi.org/10.1046/j.1365-2672.2002.01720.x
Chehimi, S., Delalande, F., Sable, S., Hajlaoui, M., Van, Dorsselaer, A., Limam, F.& Pons, A.M.( 2007). Purification and partial amino acid sequence of thuricin S, a new anti-listeria bacteriocin from Bacillus thuringiensis. Can J Microbiol.,53,284–290. doi, 10.1139/w06-116.
Chen, H. & Hoover, D.G. (2003) Bacteriocins and their food application. Comp Rev Food Sci Food Safety.; 2,82–100. doi, 10.1111/j.1541-4337.2003.tb00016.x.
Choeisoongnern, T., Sivamaruthi, B.S. Sirilun, S., Peerajan, S., Choiset, Y., Rabesona, H. &Chaiyasut, C. (2019). Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products. F Sci Tech.;40 ,, 571-579. http//dx.doi.org/10.1590/fst.13219
Darbandi, A., Asadi, A., Mahdizade, Ari, M., Ohadi, E., Talebi, M., Halaj, Zadeh, M., Darb, Emamie, A., Ghanavati, R.&Kakanj, M. (2022). Bacteriocins, Properties and potential use as antimicrobials. J clinical lab analysis., 36(1), e24093. https,//doi.org/10.1002/jcla.24093
De Giani, A., Bovio, F., Forcella, M., Fusi, P., Sello, G.&and Di, Gennaro, P., (2019). Identification of a bacteriocin‐like compound from Lactobacillus plantarum with antimicrobial activity and effects on normal and cancerogenic human intestinal cells. AMB Exp.;9(1),88.https,//doi.org/10.1186/s13568-019-0813-6
Dicks, L.M., Dreyer, L., Smith, C.& Van, Staden, A.D. (2018). A review, the fate of bacteriocins in the human gastro‐intestinal tract, do they cross the gut–blood barrier? Front Microbiol. 9,2297. https,//doi.org/10.3389/fmicb.2018.02297
Ghadbane,M.,Harzallah, D., Laribi, A.I., Jaouadi, B.& Belhadj, H.(2013). Purification and biochemical characterization of a highly thermostable bacteriocin isolated from Brevibacillus brevis strain GM100. BiosciBiotechnolBiochem. 77(1),151-60. doi, 10.1271/bbb.120681
Heredia-Castro, P.Y., Reyes-Díaz, R., Rendón-Rosales, M.Á., Beltrán-Barrientos, L.M., Torres-Llanez, M.J., Estrada-Montoya, M.C. & Vallejo-Cordoba, B. (2021). Novel bacteriocins produced by Lactobacillus fermentum strains with bacteriostatic effects in milk against selected indicator microorganisms. J Dairy Science. 104(4),4033-4043.https,//doi.org/10.3168/jds.2020-19531
Karthikeyan, V. & Santosh, S.W. (2009). Isolation and partial characterization of bacteriocin produced from Lactobacillus plantarum. Afr J Microbiol.3,233–239.doi, 10.1111/1348-0421.12091.
Kayalvizhi, N. & Gunasekaran, P. (2010). Purification and characterization of a novel broad-spectrum bacteriocin from Bacillus licheniformis MKU3. Biotechnol Bioprocess Eng. 15,365–370. http,//dx.doi.org/10.1007/s12257-009-0164-2
Khalil, R.,Elbahloul, Y.,Djadouni, F.& Omar, S. (2009). Isolation and partial characterization of a bacteriocin produced by a newly isolated Bacillus megaterium 19 strain. Pak J Nut. 3,242–250. http,//dx.doi.org/10.3923/pjn.2009.242.250
Kimura, H., Sashihara, T., Matsuki,H.,Sonomoto, K.&Ishizzaki,A.(1998). Novel bacteriocin of Pediococcus sp. ISK-1 isolated from well aged bed of fermented rice bran. Ann New York Acad Sci. 864,345–348. doi, 10.1271/bbb.61.1049.
Klaenhammer, T.R. (1993). Genetics of bacteriocin produced by LAB. FEMS Microbiol Rev.12,39–86. https,//doi.org/10.1111/j.1574-6976.1993.tb00012.x
Kumari, A., Sharma, P.& Bhardwaj, A. (2022). Exploration and Insights of Potential Probiotics of Donkey Milk from a Rural Indian Village. Biol. Life Sci. Forum.15(1),35. https,//doi.org/10.3390/IECD2022-12437.
Lisboa, M.P.,Bonatto, D.,Bizani, D., Henriques, J.A. &Brandelli, A. (2006). Characterization of a bacteriocin-like substance produced by Bacillus amyloliquifaciens isolated from the Brazilian Atlantic forest. Int Microbiol.9,111–118.
Martrani,L.,Varcamonti, M.,Nacleria, G.& Felice, M.D. (2002). Purification and partial characterization of bacillocin 490, a novel bacteriocin produced by a thermophilic strain of B. Licheniuformis. Microbial Cell Fact. 1,1–5. https,//doi.org/10.1186%2F1475-2859-1-1
Motta,A.S.,Loreuzeni, D.M.&Brandelli,A.( 2007). Purification and partial characterization of an antibacterial peptide produced by a novel Bacillus sp. isolated from the Amazon basin. Curr Microbiol. 54,282–286. https,//doi.org/10.1007/s00284-006-0414-x
Noroozi,E.,Mojgani, N.,Motevaseli, E.,Modarressi, M.H.& Tebianian, M. (2019). Physico-chemical and cytotoxic analysis of a novel large molecular weight bacteriocin produced by Lactobacillus casei TA0021. Iran J Microbiol.11(5),397. http,//ijm.tums.ac.ir/
Not in the text sectionCharacterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. Afr J Biotechnol. 2,219–227. http,//dx.doi.org/10.5897/AJB2003.000-1045
Pingitora, E.V., Salvucci, E., Serma, F.& Nader-Macias, M.E. (2007). Different strategies for purification of antimicrobial peptide from LAB. Trends Appl Microbiol. ,557–568.
Rajaram, G.,Manivasagan, P.,Thilagavathi, B. and Saravanakumar, A. (2010). Purification and characterization of a bacteriocin produced by Lactobacillus lactis isolated from marine environment. J Food Sci.2(2),138–144.
Sharma, N.& Gautam, N. (2008). Antibacterial activity and characterization of bacteriocin of Bacillus mycoides isolated from whey. Ind J Biotechnol. 7,117–121.
Sharma, N., Gupta, A.& Gautam, N. (2014). Characterization of Bacteriocin like inhibitory substance produced by a new Strain Brevibacillus borstelensis AG1 Isolated from 'Marcha'. B j micro, 45(3), 1007–1015.doi, 10.1590/s1517-83822014000300033
Singh, P.K., Chittpurna, A., Sharma, V., Patil, P.B. & Korpole, S. (2013). Identification, purification and characterization of laterosporulin, a novel bacteriocin produced by Brevibacillus sp. strain GI-9. PLoS ONE. ;7,e31498–e31498. doi, 10.1371/journal.pone.0031498
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)
