Abstract
Class IIa bacteriocins are heat-stable, unmodified peptides with a conserved amino acids sequence YGNGV on their N-terminal domains, and have received much attention due to their generally recognized as safe (GRAS) status, their high biological activity, and their excellent heat stability. They are promising and attractive agents that could function as biopreservatives in the food industry. This review summarizes the new developments in the area of class IIa bacteriocins and aims to provide uptodate information that can be used in designing future research.
Highlights
Many Gram-positive bacteria, many lactic acid bacteria (LAB) are known to secrete ribosomally-synthesized peptides or proteins that have antimicrobial activity
At least four genes are required for the production of class IIa bacteriocins, including a bacteriocin structural gene encoding a precursor, an immunity gene encoding an immunity protein, genes encoding an ATP-binding cassette transporter and an accessory protein for extracellular translocation of bacteriocin [2]
quorum sensing (QS) systems used for the regulation of class IIa bacteriocin production are composed of three gene products, including an inducer peptide, a membrane-associated histidine protein kinase (HPK), and a cytoplasmic response regulator (RR) [88]
Summary
Many Gram-positive bacteria, many lactic acid bacteria (LAB) are known to secrete ribosomally-synthesized peptides or proteins that have antimicrobial activity These compounds (bacteriocins) have been shown to display inhibitory activity against closely related bacteria [1,2]. Four classes of bacteriocins have been defined based on common characteristics, mainly primary structure, molecular weight, mode of action, heat stability and their genetic properties [1,2]. The unambiguous consensus amino acid sequence of class IIa bacteriocins is the “pediocin box” YGNGV (where V can be replaced by L in some cases) [1,2,3] This consensus sequence is included in the conserved N-terminal region. As well as other food spoilage and pathogenic bacteria They have received much attention due to their generally recognized as safe (GRAS) status, their high biological activity, and their heat stability. These compounds show great promise and are attractive candidates for use as biopreservatives in the food industry [4,5,6,7]
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