Incidence of bacteriocins produced by food-related lactic acid bacteria active towards oral pathogens

dc.contributor.author	Zoumpopoulou, G	en
dc.contributor.author	Pepelassi, E	en
dc.contributor.author	Papaioannou, W	en
dc.contributor.author	Georgalaki, M	en
dc.contributor.author	Maragkoudakis, PA	en
dc.contributor.author	Tarantilis, PA	en
dc.contributor.author	Polissiou, M	en
dc.contributor.author	Tsakalidou, E	en
dc.contributor.author	Papadimitriou, K	en
dc.date.accessioned	2014-06-06T06:52:38Z
dc.date.available	2014-06-06T06:52:38Z
dc.date.issued	2013	en
dc.identifier.issn	16616596	en
dc.identifier.uri	http://dx.doi.org/10.3390/ijms14034640	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/6093
dc.subject	Bacteriocin	en
dc.subject	Food	en
dc.subject	FT-IR	en
dc.subject	Lactic acid bacteria	en
dc.subject	Oral	en
dc.subject	Streptococcus	en
dc.subject.other	bacteriocin	en
dc.subject.other	probiotic agent	en
dc.subject.other	antibacterial activity	en
dc.subject.other	article	en
dc.subject.other	bacterial strain	en
dc.subject.other	bacterium identification	en
dc.subject.other	bacterium isolate	en
dc.subject.other	cell level	en
dc.subject.other	cell viability	en
dc.subject.other	controlled study	en
dc.subject.other	drug determination	en
dc.subject.other	drug screening	en
dc.subject.other	food analysis	en
dc.subject.other	growth inhibition	en
dc.subject.other	in vitro study	en
dc.subject.other	infrared spectroscopy	en
dc.subject.other	lactic acid bacterium	en
dc.subject.other	Lactobacillus fermentum	en
dc.subject.other	Lactobacillus plantarum	en
dc.subject.other	nonhuman	en
dc.subject.other	sensitivity analysis	en
dc.subject.other	Streptococcus	en
dc.subject.other	Streptococcus gordonii	en
dc.subject.other	Streptococcus macedonicus	en
dc.subject.other	Streptococcus oralis	en
dc.subject.other	Streptococcus sanguinis	en
dc.title	Incidence of bacteriocins produced by food-related lactic acid bacteria active towards oral pathogens	en
heal.type	journalArticle	en
heal.identifier.primary	10.3390/ijms14034640	en
heal.publicationDate	2013	en
heal.abstract	In the present study we investigated the incidence of bacteriocins produced by 236 lactic acid bacteria (LAB) food isolates against pathogenic or opportunistic pathogenic oral bacteria. This set of LAB contained several strains (≥17%) producing bacteriocins active against food-related bacteria. Interestingly only Streptococcus macedonicus ACA-DC 198 was able to inhibit the growth of Streptococcus oralis, Streptococcus sanguinis and Streptococcus gordonii, while Lactobacillus fermentum ACA-DC 179 and Lactobacillus plantarun ACA-DC 269 produced bacteriocins solely against Streptococcus oralis. Thus, the percentage of strains that were found to produce bacteriocins against oral bacteria was ~1.3%. The rarity of bacteriocins active against oral LAB pathogens produced by food-related LAB was unexpected given their close phylogenetic relationship. Nevertheless, when tested in inhibition assays, the potency of the bacteriocin(s) of S. macedonicus ACA-DC 198 against the three oral streptococci was high. Fourier-transform infrared spectroscopy combined with principal component analysis revealed that exposure of the target cells to the antimicrobial compounds caused major alterations of key cellular constituents. Our findings indicate that bacteriocins produced by food-related LAB against oral LAB may be rare, but deserve further investigation since, when discovered, they can be effective antimicrobials. © 2013 by the authors; licensee MDPI, Basel, Switzerland.	en
heal.journalName	International Journal of Molecular Sciences	en
dc.identifier.issue	3	en
dc.identifier.volume	14	en
dc.identifier.doi	10.3390/ijms14034640	en
dc.identifier.spage	4640	en
dc.identifier.epage	4654	en