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Development of Wide-Spectrum Hybrid Bacteriocins for Food Biopreservation

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Abstract

The food industry demands new procedures and methods to produce minimally processed, ready to eat food with intact nutritional, taste, and flavor properties. The biopreservation and the use of both bacteriocins produced by lactic acid bacteria (LAB) and bacteriocinogenic strains as an alternative to substitute chemical antimicrobial for food preservation became increasingly important in the last two decades. When the new proposed natural preservatives techniques are applied, probiotics food can be obtained and, simultaneously, foodborne pathogens and spoilage contaminants can diminish. However, bacteriocins produced by LAB have a narrow antibacterial spectrum and are inactive against Gram-negative bacteria like Salmonella and the emergent enterohemorrhagic Escherichia coli. Knowing the mechanism of action and the structural features of microcins synthesized by Gram-negative bacteria and with potent antimicrobial activity against the mentioned microorganism, the proposal is to obtain hybrid peptides (microcin–bacteriocin) with broad antimicrobial spectrum. This review explains how the inability of bacteriocins to cross the outer membrane of Gram-negative bacteria unable them to act on the bacteria. It will also be discussed how a hybrid bacteriocin can be obtained.

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Acknowledgments

The authors would like to thank María Mercedes Lopez for her support in the literature search. Financial support was provided by CONICET (Grants PIP 4996 and 2852), CIUNT (Grant 26/D439-4), and the Agencia Nacional de Promoción Científica y Técnica (PICT 2107, PAE 22642). L.A. is recipient of a CONICET fellowship. R.D.M. and A.B. are researchers of CONICET

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  1. INSIBIO, Departamento de Bioquímica de la Nutrición (CONICET-UNT) and Instituto de Química Biológica “Dr. Bernabé Bloj”, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Chacabuco 461, (4000), San Miguel de Tucumán, Argentina

    Leonardo Acuña, Roberto Dionisio Morero & Augusto Bellomio

  2. Departamento de Bioquímica de la Nutrición, INSIBIO, Chacabuco 461, T4000ILI, Tucumán, Argentina

    Augusto Bellomio

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  1. Leonardo Acuña
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  2. Roberto Dionisio Morero
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  3. Augusto Bellomio
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Correspondence to Augusto Bellomio.

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Acuña, L., Morero, R.D. & Bellomio, A. Development of Wide-Spectrum Hybrid Bacteriocins for Food Biopreservation. Food Bioprocess Technol 4, 1029–1049 (2011). https://doi.org/10.1007/s11947-010-0465-7

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