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Lactobacillus Acidophilus Bacteriocin, from Production to Their Application: an Overview

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Lactobacillus Acidophilus Bacteriocin, from Production to Their Application: an Overview African Journal of Biotechnology Vol. 9 (20), pp. 2843-2850, 17 May, 2010 Available online at http://www.academicjournals.org/AJB ISSN 1684–5315 © 2010 Academic Journals Review Lactobacillus acidophilus bacteriocin, from production to their application: An overview Zaheer Ahmed1, Yanping Wang2*, Qiaoling Cheng2 and M. Imran3 1Faculty of Sciences, Department of Home and Health Sciences, Allama Iqbal Open University, H-8, Islamabad Pakistan. 2Tianjin key laboratory of Food Nutrition and Safety, Faculty of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300222, P.R. China. 3University of Caen, Lower-Normandy Caen Cedex, France. Accepted 30 March, 2009 Antimicrobial proteinaceous compounds such as bacteriocins or bacteriocin-like compounds produced by Lactobacillus acidophilus are largely known and have been found to have potent antimicrobial activities toward closely related bacteria and undesirable harmful microorganisms. They are useful in the fields of food preservation or safety, health care, and pharmaceutical applications. The inhibition activity of these substances has been reported to be strain-dependent. Binding to the epithelial cell on the gastrointestinal surfaces is one of the important factors of resident microflora to colonize the intestine. Certain L. acidophilus strains are able to produce substances that compete and prevent pathogenic bacteria from adhering to the receptors on epithelial cells of intestinal surfaces. The potential probiotic effects of L. acidophilus is well known in the human ecosystem and their production of antimicrobial peptides can contribute to elucidate the precise mechanisms by which L. acidophilus can dominate the intestinal microbiota and achieve their probiotic function. This paper presents a review of the antimicrobial proteinaceous compounds produced by various acidophilus strains, the attempts made to purify them, their characterization and useful applications. Key words: Lactobacillus acidophilus, bacteriocin, application. INTRODUCTION Lactobacillus acidophilus nonpathogenic and a member (Sarra et al., 1980) The L. acidophilus has been consi- of the normal intestinal microflora is widely used in fer- dered to be the predominant lactobacillus in the intestinal mented dairy products and is of considerable industrial tract of healthy humans (Ray, 1996). L. acidophilus and medical interest because it has been reported to aid strains have been widely utilized as a dairy starter culture in the reduction of the levels of harmful bacteria and for their therapeutic activities associated with an intestinal yeasts in the small intestine and to produce lactase, an microbial balance, and has been used in fermented foods, enzyme which is important for the digestion of milk and as a probiotic in dietary supplements (Sanders and (Deraz et al., 2007). Therefore L. acidophilus group of Klaenhammer, 2001). Oda et al. (1994) also showed that lactic acid bacteria (LAB) is added as dietary adjuncts to L. acidophilus increased iron bioavailability of fermented commercial fermented milk products and the intake of milk in animal model. Recent in vitro studies showed that these bacteria may have beneficial effects on human L. acidophilus is a strong Th1 cytokine (IL-12, IFN-) health (Kawai et al., 2001 ). inducer (Gackowska et al., 2006). L. acidophilus signifi- The properties of L. acidophilus have been investigated cantly up-regulated surface markers on dendritic cells in order to establish its specific role in the complex micro- (DCs), including HLA-DR, CD40, CD86 and CD83 bial intestinal equilibrium, both of man and higher animals. (Zeuthen et al., 2006). There is an increasing interest in the research of antimicrobial peptides (bacteriocins and bacteriocin-like compounds) produced by lactic acid bacteria (LAB) *Corresponding author. E-mail: [email protected]. because of their potential use as antimicrobial agents for 2844 Afr. J. Biotechnol. improving the safety of food products (Yildirim et al., Klaenhammer, 1982). 1999). Among Lactobacilli, strains belonging to species of the L. acidophilus complexes are most frequently used as probiotics (Klaenhammer and Kullen, 1999). Bacteriocin BACTERIOCIN PRODUCTION AND ITS GENERAL production is often proposed as a beneficial characteristic PROPERTIES of probiotic bacteria (Klaenhammer and Kullen, 1999; Fooks and Gibson, 2002). It may contribute to the The first study on the production of bacteriocins by L. colonisation resistance of the host and its protection acidophilus has been reported by Barefoot and against gastroin-testinal pathogens (Reid, et al., 2001; Klaenhammer (1983) who mentioned that L. acidophilus Bourlioux, 1997). As the bacteriocin producing strain L. produces bacteriocin which he named as Lactacin B. L. acidophilus IBB 801, a dairy isolate, displays antibacterial acidophilus was restricted to selected members of the activity against Escherichia coli and Salmonella, the family Lactobacilliaceae under conditions eliminating the authors suggested that it may have potential as a effects of organic acids and hydrogen peroxide proving probiotic (Zamfir et al., 1999). Numerous reports have that antibacterial activity was only due to bacteriocin. proved the ability of L. acidophilus strains to produce Moreover, in contrast to previous reports, no broad bacteriocins (Chumchal-ova et al., 2004). L. acidophilus spectrum inhibitory activity was observed for either strain strains exhibiting anta-gonistic activity towards certain when hydrogen peroxide and organic acids were elimina- types of psychrotrophic microorganisms such as Listeria ted (Barefoot and Klaenhammer, 1983). Production of monocytogenes, Bacillus cereus, and Clostridium sp. are lactatin B was pH dependent, with maximum activity especially impor-tant as these microorganisms even at detected in broth cultures maintained at pH 6 (Barefoot low levels in food pose a significant spoilage and public and Klaenhammer, 1984). Chromatofocusing and gel health threat (Kantani et al., 1995 Bogovic-Matijasic et al., filtration high performance liquid chromatography of cell- 1998). Bac-teriocins are lethal to closely related bacterio- free filtrates yielded a protein with a pH of 4.1 and a cin-related species, food-borne pathogens and spoilage molecular size of 58 kDa that induced lactacin B pro- bacteria (Tagg et al., 1976; Klaenhammer, 1993). duction (Barefoot and Klaenhammer, 1994). Purified Among the Lactobacillus species, L. acidophilus strains lactacin B was stable under a variety of conditions. Full have been extensively utilized as probiotic cultures in activity was retained after treatment at 100°C for 3 min at dairy and pharmaceutical products and numerous reports pH 5 or 8.6 in the presence of 1.0% SDS. Addition of 1% have proved its ability to produce bacteriocins (De Souza 2-mercaptoethanol during the heating step did not de- et al., 2005), yet no review has been published summari- crease activity (Barefoot and Klaenhammer, 1984). Table zing its bacteriocin production. Therefore, the purpose of 1 represents a summary of bacteriocin or bacteriocin-like this paper is to have an overview and summarize the compounds from acidophilus bacteria that have been study of previous authors on bacteriocin producing L. purified and named. acidophilus strains. Lactacin F, produced by L. acidophilus 11088 (NCK88), Since Metchnikoff (1908) proposed a role for is more heat resistant and exhibits a broader spectrum of lactobacilli in suppressing undesirable intestinal micro- activity than lactacin B inhibiting also L. acidophilus, L. flora, numerous researchers have investigated the fermentum, and Enterococcus faecalis in addition to the antimicrobial activities of L. acidophilus. Broad spectrum other lactacin B indicators (Muriana and Klaenhammer, inhibition has been clearly demonstrated for organic acids 1991). Production of lactacin F is also pH dependent; and hydro-gen peroxide produced by L. acidophilus maximum levels of lactacin F are obtained in MRS broth (Gilliland and Speck 1977; Tramer 1966). In addition, a maintained at pH 7.0, whereas negligible activity is number of reports suggest that antimicrobial proteins, or produced in fermentors held at pH 7.5 or 6.5. Purification bacte-riocins, either mediate or facilitate antagonism by L. by ammonium sulfate precipitation, gel filtration, and high acidophilus (Gilliland and Speck 1977; Hamdan and performance liquid chromatography resulted in a 474 fold Mikolajcik. 1974; Hosono et al., 1977; Morin et al., 1980). increase in specific activity of lactacin F. The purified bac- Vincent et al. (1959) first described a bacteriocin-type teriocin was identified as a 2.5 kDa peptide by (SDS- inhibitor produced in aged liver veal agar cultures of L. PAGE). Composition analysis indicates that lactacin F acidophilus. Crude "lactocidin" was nonvolatile, non-diali- may contain as many as 56 amino acid residues (Muria- zable, insensitive to catalyze, active at neutral pH and na and Kalenhammer 1991). L. acidophilus LAPT 1060 displayed inhibitory activity against numerous genera, produces heat-labile bacteriocin contrary to lactacin B including Proteus, Salmonella, Escherichia, Staphylo- and Lactacin F. The agent was sensitive to proteolytic coccus, Bacillus, Streptococcus, and L. actobacillus. No enzymes and heat (10 min at 60°C) and is a bacteriocin further studies on lactocidin, or similar broad-spectrum and designated acidophilucin A (Toba et al., 1991). The bacteriocins produced by L. acidophilus have been genetic determinant
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