Antimicrobial Potential of Food Lactic Acid Bacteria: Bioactive Peptide Decrypting from Caseins and Bacteriocin Production.

Stefano Nebbia,Muriel Cocaign-Bousquet,Valerie Laroute,Giuliana Lo Bianco,Enrica Pessione,Laura Cavallarin,Cristina Lamberti,Simona Cirrincione,Maria Gabriella Giuffrida

doi:10.3390/microorganisms9010065

Abstract

Lactic acid bacteria (LAB) potential in the food industry and in the biotechnological sector is a well-established interest. LAB potential in counteracting especially food-borne infections has received growing attention, but despite being a road full of promises is yet poorly explored. Furthermore, the ability of LAB to produce antimicrobial compounds, both by ribosomal synthesis and by decrypting them from proteins, is of high value when considering the growing impact of multidrug resistant strains. The antimicrobial potential of 14 food-derived lactic acid bacteria strains has been investigated in this study. Among them, four strains were able to counteract Listeria monocytogenes growth: Lactococcus lactis SN12 and L. lactis SN17 by high lactic acid production, whereas L. lactis 41FLL3 and Lactobacillus sakei I151 by Nisin Z and Sakacin P production, respectively. Strains Lactococcus lactis MG1363, Lactobacillus rhamnosus 17D10 and Lactobacillus helveticus 4D5 were tested and selected for their potential attitude to hydrolyze caseins. All the strains were able to release bioactive peptides with already known antimicrobial, antihypertensive and opioid activities. These features render these strains or their bioactive molecules suitable for use in food as biocontrol agents, or as nutraceutical supplements to treat mild disorders such as moderate hypertension and children insomnia. These results highlight once again that LAB potential in ensuring food safety, food nutraceutical value and ultimately in favoring human health is still underexplored and underexploited.

Highlights

Introduction affiliationsLactic acid bacteria (LAB) are GRAS organisms that have been employed as starters since the last century in different food sectors such as the dairy industry, breweries, wine-making and many others [1]
Twenty-one LAB isolated from brewer’s grains, all belonging to the genera Lactobacillus and Pediococcus were able to inhibit Listeria monocytogenes growth in vitro [51]
In agreement with this finding, a recent report describes the efficacy of two LAB species, namely Lactobacillus plantarum and Pediococcus pentosaceus in reducing the amount of Listeria monocytogenes on cantaloupes whose consumption is cause of severe illnesses, hospitalization, and deaths [10]

Summary

Introduction

Lactic acid bacteria (LAB) are GRAS (generally recognized as safe) organisms that have been employed as starters since the last century in different food sectors such as the dairy industry, breweries, wine-making and many others (fermented sausages and sauerkrauts production) [1]. Their probiotic role as health-promoting microorganisms, firstly perceived at the beginning of the 20th century by the Russian biologist Metchnikoff [2] has been extensively investigated in the last decades and a huge number of LAB species have been included in the probiotic list [3].

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Conclusion