Abstract
Probiotic Enterococcus faecium OV3-6 and its secreted active peptide were characterized and investigated. The strain survived in simulated gastric and small intestinal conditions at 88.16% and 94.33%, respectively. The safety assessment revealed that the strain was shown α-hemolysis and susceptible to most clinically relevant antibiotics, but intermediate sensitivity to erythromycin and kanamycin was found. It does not harbor any virulence genes except for the efaAfm gene. Both of its living cells and the cell-free supernatants (CFS) of the strain significantly reduced the adhesion of E. coli and S. Typhi on Caco-2 cells. The strain can regulate the secretion of pro and inflammatory cytokines, IL-6 and IL-12 and induce the secretion of anti-inflammatory IL-10 of the Caco-2 cell. The strain can prevent the growth of Gram-positive strains belonging to the genera Bacillus, Carnobacterium, Listeria, and Staphylococcus. It also presented the entP gene that involves the production of bacteriocin named enterocin P. The antimicrobial peptide was matched 40% with 50S ribosomal proteins L29 (7.325 kDa), as revealed by LC-MS/MS. This active peptide exhibits heat stability, is stable over a wide pH range of 2−10, and maintains its activity at −20 and 4 °C for 12 weeks of storage. Altogether, E. faecium OV3-6 thus has potential for consideration as a probiotic and bio-preservative for applied use as a fermented food starter culture and in functional food or feed industries.
Highlights
The contamination of undesirable microorganisms in foods is the initial problem that leads to serious foodborne illness cases in humans and the loss of product in food industrials
The present study aimed to investigate and characterize the antimicrobial activity, adhesion properties, immunomodulatory and secreted antimicrobial peptides (AMPs), and potential active peptide secreted from probiotic E. faecium OV3-6 for its future intended use in the food/feed industry
This study showed that E. faecium OV3-6 suppressed the production of pro-inflammatory cytokines IL-6, IL-12 comparing with pathogens and LPS alone
Summary
The contamination of undesirable microorganisms in foods is the initial problem that leads to serious foodborne illness cases in humans and the loss of product in food industrials. Local fermented foods have been highly contaminated by undesirable microorganisms and toxins [1]. The government regulations and consumer demands push the food manufacturers to find the natural preservatives to control the contaminating microbes primarily responsible for food spoilage and poisoning. Lactic acid bacteria (LAB) are Gram-positive cocci or bacilli, aerotolerant, homofermentative or heterofermentative, and lactic acid producers [2]. LAB has been used in starter culture that plays a vital role in fermentation as flavorings and texturizing or preservative agents [3]. The metabolites of LAB exert antimicrobial activity.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
