Abstract
Listeriosis is a severe food borne disease with a mortality rate of up to 30% caused by pathogenic Listeria monocytogenes via the production of several virulence factors including listeriolysin O (LLO), transcriptional activator (PrfA), actin (Act), internalin (Int), etc. It is a foodborne disease predominantly causing infections through consumption of contaminated food and is often associated with ready-to-eat food (RTE) and dairy products. Common medication for listeriosis such as antibiotics might cause an eagle effect and antibiotic resistance if it is overused. Therefore, exploration of the use of lactic acid bacteria (LAB) with probiotic characteristics and multiple antimicrobial properties is increasingly getting attention for their capability to treat listeriosis, vaccine development, and hurdle technologies. The antilisterial gene, a gene coding to produce antimicrobial peptide (AMP), one of the inhibitory substances found in LAB, is one of the potential key factors in listeriosis treatment, coupled with the vast array of functions and strategies; this review summarizes the various strategies by LAB against L. monocytogenes and the prospect in development of a ‘generally regarded as safe’ LAB for treatment of listeriosis.
Highlights
Listeria monocytogenes is well known for its tolerance of low pH (4.5), high salt conditions (10% NaCl), low temperature (−1 ◦ C), and acid tolerance response (ATR) [1,2,3,4], which contribute to its common contamination of food
Disturbances in gut microbiota and immunity interaction can ease the translocation of a pathogen to host cells and expose the host to pathogenic infection, intracellular L. monocytogenes due to immune dysregulation and subsequent autoimmune disorder
Because nisin is the only approved bacteriocin launched in the market, the advanced properties of lactic acid bacteria (LAB), such as antilisterial gene and gastrointestinal function and Graduate Research Assistant Scholarship (GRAS) status, should attract more efforts to potentiate their role as antibiotic substitution, nutrient supplements, or biopreservatives in listerial treatment and prevention or food application
Summary
Listeria monocytogenes is well known for its tolerance of low pH (4.5), high salt conditions (10% NaCl), low temperature (−1 ◦ C), and acid tolerance response (ATR) [1,2,3,4], which contribute to its common contamination of food. Res. 2021, 12 entry of L. monocytogenes into host cells, PrfA is highly activated and leads to the synthesis and secretion of virulence factors [11,12,13]. Recognized As Safe (GRAS) by the U.S FDA and Qualified Presumption of Safety status by the EFSA [24,34,35,36], the application of LAB as natural preservatives in the food industry is preferable and acceptable by consumers and because several detrimental effects have been reported on the use of chemical preservatives [28,29,30], degradation of food nutrients, and the expansion of antibiotic resistance by bacteria [29,37,38]. The mechanism of action of LAB against L. monocytogenes is detailed
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