Cerein

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Cereins are a group of bacteriocins produced by various strains of the bacterium Bacillus cereus . Although all cereins are by definition produced by B. cereus, it is possible that they are chemically quite different from one another. Cereins have been found to be active against other strains of B. cereus, [1] as well as a broad range of other gram-positive bacteria. Like other bacteriocins, cereins are generally named after the strain in which their production was first discovered. Named cereins include cerein 7, [2] cerein 7B, [3] cerein 8A, [4] and cerein MRX1. [5]

Clinical research

It has been studies that a type of cerein 8A is very effective in inhibiting the effects of the pathogenic bacteria Salmonella enterica subsp. enterica that causes diarrhea, stomach aches, and fever. [6] [7] In clinical research, it was discovered that cerein 8A in combination with combination with sodium lactate killed Salmonella enterica in a dose-dependent fashion. [8] Cerein 8A was also found to inhibit growth of Listeria monocytogenes , a pathogenic bacteria commonly found in dairy products such as milk. [9] [10]

Related Research Articles

<i>Bacillus</i> Genus of bacteria

Bacillus is a genus of Gram-positive, rod-shaped bacteria, a member of the phylum Bacillota, with 266 named species. The term is also used to describe the shape (rod) of other so-shaped bacteria; and the plural Bacilli is the name of the class of bacteria to which this genus belongs. Bacillus species can be either obligate aerobes which are dependent on oxygen, or facultative anaerobes which can survive in the absence of oxygen. Cultured Bacillus species test positive for the enzyme catalase if oxygen has been used or is present.

<i>Bacillus cereus</i> Species of bacterium

Bacillus cereus is a Gram-positive rod-shaped bacterium commonly found in soil, food, and marine sponges. The specific name, cereus, meaning "waxy" in Latin, refers to the appearance of colonies grown on blood agar. Some strains are harmful to humans and cause foodborne illness due to their spore-forming nature, while other strains can be beneficial as probiotics for animals, and even exhibit mutualism with certain plants. B. cereus bacteria may be anaerobes or facultative anaerobes, and like other members of the genus Bacillus, can produce protective endospores. They have a wide range of virulence factors, including phospholipase C, cereulide, sphingomyelinase, metalloproteases, and cytotoxin K, many of which are regulated via quorum sensing. B. cereus strains exhibit flagellar motility.

<i>Salmonella</i> Genus of prokaryotes

Salmonella is a genus of rod-shaped (bacillus) gram-negative bacteria of the family Enterobacteriaceae. The two known species of Salmonella are Salmonella enterica and Salmonella bongori. S. enterica is the type species and is further divided into six subspecies that include over 2,600 serotypes. Salmonella was named after Daniel Elmer Salmon (1850–1914), an American veterinary surgeon.

<span class="mw-page-title-main">Bacteriocin</span> Class of bacterially produced peptide antibiotics

Bacteriocins are proteinaceous or peptidic toxins produced by bacteria to inhibit the growth of similar or closely related bacterial strain(s). They are similar to yeast and paramecium killing factors, and are structurally, functionally, and ecologically diverse. Applications of bacteriocins are being tested to assess their application as narrow-spectrum antibiotics.

<i>Salmonella enterica</i> Species of bacterium

Salmonella enterica is a rod-shaped, flagellate, facultative anaerobic, Gram-negative bacterium and a species of the genus Salmonella. It is divided into six subspecies, arizonae (IIIa), diarizonae (IIIb), houtenae (IV), salamae (II), indica (VI), and enterica (I). A number of its serovars are serious human pathogens; many of them are serovars of Salmonella enterica subsp. enterica.

<span class="mw-page-title-main">Nisin</span> Chemical compound

Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha), and didehydroaminobutyric acid (Dhb). These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple (5) thioether bridges.

<span class="mw-page-title-main">Microcin</span> Class of very small bacterially produced peptide antibiotics

Microcins are very small bacteriocins, composed of relatively few amino acids. For this reason, they are distinct from their larger protein cousins. The classic example is microcin V, of Escherichia coli. Subtilosin A is another bacteriocin from Bacillus subtilis. The peptide has a cyclized backbone and forms three cross-links between the sulphurs of Cys13, Cys7 and Cys4 and the alpha-positions of Phe22, Thr28 and Phe31.

A Bacillus phage is a member of a group of bacteriophages known to have bacteria in the genus Bacillus as host species. These bacteriophages have been found to belong to the families Myoviridae, Siphoviridae, Podoviridae, or Tectiviridae. The genus Bacillus includes the model organism, B. subtilis, and two widely known human pathogens, B. anthracis and B. cereus. Other strains of Bacillus bacteria that phage are known to infect include B. megaterium, B. mycoides, B. pseudomycoides, B. thuringiensis, and B. weihenstephanensis. More than 1,455 bacillus phage have been discovered from many different environments and areas around the world. Only 164 of these phages have been completely sequenced as of December 16, 2021.

<span class="mw-page-title-main">Food microbiology</span> Study of the microorganisms that inhibit, create, or contaminate food

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; pathogens that may cause disease ; microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing probiotics.

<span class="mw-page-title-main">Class II bacteriocin</span>

Class II bacteriocins are a class of small peptides that inhibit the growth of various bacteria.

Sakacins are bacteriocins produced by Lactobacillus sakei. They are often clustered with the other lactic acid bacteriocins. The best known sakacins are sakacin A, G, K, P, and Q. In particular, sakacin A and P have been well characterized.

<i>Bacillus anthracis</i> Species of bacterium

Bacillus anthracis is a gram-positive and rod-shaped bacterium that causes anthrax, a deadly disease to livestock and, occasionally, to humans. It is the only permanent (obligate) pathogen within the genus Bacillus. Its infection is a type of zoonosis, as it is transmitted from animals to humans. It was discovered by a German physician Robert Koch in 1876, and became the first bacterium to be experimentally shown as a pathogen. The discovery was also the first scientific evidence for the germ theory of diseases.

<i>Salmonella enterica <span style="font-style:normal;">subsp.</span> enterica</i> Subspecies of bacterium

Salmonella enterica subsp. enterica is a subspecies of Salmonella enterica, the rod-shaped, flagellated, aerobic, Gram-negative bacterium. Many of the pathogenic serovars of the S. enterica species are in this subspecies, including that responsible for typhoid.

<i>Pediococcus acidilactici</i> Species of bacterium

Pediococcus acidilactici is a species of Gram-positive cocci that is often found in pairs or tetrads. P. acidilactici is a homofermentative bacterium that can grow in a wide range of pH, temperature, and osmotic pressure, therefore being able to colonize the digestive tract. It has emerged as a potential probiotic that has shown promising results in animal and human experiments, though some of the results are limited. They are commonly found in fermented vegetables, fermented dairy products, and meat.

<span class="mw-page-title-main">Biopreservation</span>

Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. The biopreservation of food, especially utilizing lactic acid bacteria (LAB) that are inhibitory to food spoilage microbes, has been practiced since early ages, at first unconsciously but eventually with an increasingly robust scientific foundation. Beneficial bacteria or the fermentation products produced by these bacteria are used in biopreservation to control spoilage and render pathogens inactive in food. There are a various modes of action through which microorganisms can interfere with the growth of others such as organic acid production, resulting in a reduction of pH and the antimicrobial activity of the un-dissociated acid molecules, a wide variety of small inhibitory molecules including hydrogen peroxide, etc. It is a benign ecological approach which is gaining increasing attention.

<i>Latilactobacillus sakei</i> Species of bacterium

Latilactobacillus sakei is the type species of the genus Latilactobacillus that was previously classified in the genus Lactobacillus. It is homofermentative; hexoses are metabolized via glycolysis to lactic acid as main metabolite; pentoses are fermented via the Phosphoketolase pathway to lactic and acetic acids.

Weissella hellenica is a species of Gram-positive bacteria, placed within the family of Leuconostocaceae. It is frequently isolated from fermented sausage and flounder intestine, as well as Korean fermented pickle Kimchi and barrels used to make Japanese pickles. Some strains have been observed to be probiotic while some have not. Some strains produce bacteriocins named weissellicins which show antimicrobial activity against other bacteria.

Lactococcus piscium is a known fish pathogen affecting salmonid fish, which has nevertheless been found in other sources, such as packaged beef. Its type strain is NCFB 2778. L. piscium has shown promise as a bioprotective culture in the preservation of seafood. The bacterium has exhibited the ability to prevent sensory deterioration of food and inhibit the growth of other psychrophilic bacteria that may produce spoilage.

Bacillus sporothermodurans is a species of bacteria notable for producing highly heat-resistant endospores, hence its name. It is strictly aerobic. Its type strain is M215.

Proteobiotics are natural metabolites which are produced by fermentation process of specific probiotic strains. These small oligopeptides were originally discovered in and isolated from culture media used to grow probiotic bacteria and may account for some of the health benefits of probiotics.

References

  1. ↑ Naclerio, G; Ricca, E; Sacco, M; De Felice, M (December 1993). "Antimicrobial activity of a newly identified bacteriocin of Bacillus cereus". Appl Environ Microbiol. 59 (12): 4313–6. doi:10.1128/aem.59.12.4313-4316.1993. PMC   195902 . PMID   8285719.
  2. ↑ Oscátriz, Juan Carlos; Lasa, Iñigo; Pisabarro, Antonio (19 September 1999). "Detection and characterization of cerein 7, a new bacteriocin produced by Bacillus cereus with a broad spectrum of activity". FEMS Microbiol. Lett. 178 (2): 337–341. doi:10.1016/s0378-1097(99)00370-5. PMID   10499284.
  3. ↑ Oscátriz, JC; Cintas, L; Holo, H; Lasa, I; Nes, IF; Pisabarro, AG (January 2006). "Purification and sequencing of cerein 7B, a novel bacteriocin produced by Bacillus cereus Bc7". FEMS Microbiol. Lett. 254 (1): 108–15. doi: 10.1111/j.1574-6968.2005.00009.x . PMID   16451187.
  4. ↑ Bizani, B; Brandelli, A (September 2002). "Characterization of a bacteriocin produced by a newly isolated Bacillus sp. Strain 8 A". Journal of Applied Microbiology. 93 (3): 512–519. doi:10.1046/j.1365-2672.2002.01720.x. PMID   12174052. S2CID   32222260.
  5. ↑ Sebei, S; Zendo, T; Boudabous, A; Nakayama, J; Sonomoto, K (November 2007). "Characterization, N-terminal sequencing and classification of cerein MRX1, a novel bacteriocin purified from a newly isolated bacterium: Bacillus cereus MRX1". J Appl Microbiol. 103 (5): 1621–31. doi: 10.1111/j.1365-2672.2007.03395.x . PMID   17953573.
  6. ↑ "Symptoms | Salmonella | CDC". www.cdc.gov. 2019-12-12. Retrieved 2021-05-02.
  7. ↑ "CDC - Signs & Symptoms - Salmonella Enteritidis Infections Linked to Ground Beef - Salmonella". www.cdc.gov. 2019-01-31. Retrieved 2021-05-02.
  8. ↑ Lappe, Rosiele; Motta, Amanda S.; Sant'Anna, Voltaire; Brandelli, Adriano (15 November 2009). "Sign in | Hunter College Libraries". International Journal of Food Microbiology. 135 (3): 312–316. doi:10.1016/j.ijfoodmicro.2009.09.003. PMID   19775768 . Retrieved 2021-05-02.
  9. ↑ "Listeria (Listeriosis) | Listeria | CDC". www.cdc.gov. 2021-02-24. Retrieved 2021-05-02.
  10. ↑ Bizani, Delmar; Morrissy, Juliana A. C.; Dominguez, Ana P. M.; Brandelli, Adriano (31 January 2008). "Sign in | Hunter College Libraries". International Journal of Food Microbiology. 121 (2): 229–233. doi:10.1016/j.ijfoodmicro.2007.11.016. PMID   18068253 . Retrieved 2021-05-02.


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