Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria

Abstract Purpose Incidence of foodborne diseases and growing resistance of pathogens to classical antibiotics is a major concern in the food industry. Consequently, there is increasing demand for safe foods with fewer chemical additives but natural products which are not harmful to the consumers. Ba...

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Autores principales:	Emmanuel Edoghogho Imade, Solomon Esharegoma Omonigho, Olubukola Oluranti Babalola, Ben Jesuorsemwen Enagbonma
Formato:	article
Lenguaje:	EN
Publicado:	BMC 2021
Materias:	Drug-resistant microorganisms Fermented food Inhibitory activity Probiotics Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/1939182b2fd74431b039a0995a167ea4
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spelling	oai:doaj.org-article:1939182b2fd74431b039a0995a167ea42021-11-14T12:07:13ZLactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria10.1186/s13213-021-01652-61590-42611869-2044https://doaj.org/article/1939182b2fd74431b039a0995a167ea42021-11-01T00:00:00Zhttps://doi.org/10.1186/s13213-021-01652-6https://doaj.org/toc/1590-4261https://doaj.org/toc/1869-2044Abstract Purpose Incidence of foodborne diseases and growing resistance of pathogens to classical antibiotics is a major concern in the food industry. Consequently, there is increasing demand for safe foods with fewer chemical additives but natural products which are not harmful to the consumers. Bacteriocins, produced by lactic acid bacteria (LAB), is of interest because they are active in a nanomolar range, do not have toxic effects, and are readily available in fermented food products. Methods In this research, LAB were isolated from fufu, gari, kunu, nono, and ogi using De Mann, Rogosa, and Sharpe agar. Cell-free supernatants were prepared from 18-24 h LAB culture grown on MRS broth. Effect of organic acid was eliminated by adjusting the pH of the supernatants to 7.0 with 1M NaOH while the effect of hydrogen peroxide was eliminated by treating with Catalase enzyme. The supernatant was then filter-sterilized using a membrane filtration unit with a 0.2-μm pore size millipore filter and subjected to agar well diffusion assay against foodborne antibiotic-resistant bacteria. Result A total of 162 isolates were obtained from the food samples. The antimicrobial sensitivity test yielded positive results for 45 LAB isolates against Staphylococcus aureus ATCC 25923 while 52 LAB isolates inhibited Escherichia coli ATCC 25922. On confirmation of the bacteriocinogenic nature of the inhibitory substance, 4 of the LAB isolates displayed a remarkable degree of inhibition to Leuconostoc mesenteroides, Salmonella typhimurium, and Bacillus cereus. Agar well diffusion assay was also performed against antibiotic-resistant foodborne pathogens using the cell-free supernatant (CFS) obtained from Lactobacillus fermentum strain NBRC15885 (Limosilactobacillus fermentum), Lactobacillus fermentum strain CIP102980 (Limosilactobacillus fermentum), Lactobacillus plantarum strain JCM1149 (Lactiplantibacillus garii), and Lactobacillus natensis strain LP33 (Companilactobacillus nantensis). The foodborne pathogens exhibited a notable level of resistance to antibiotics, with B. cereus exhibiting a resistance profile of 40%, S. aureus (50%), K. pnuemoniae (70%), E. coli (60%), and S. typhi (40%). The (CFS) was able to inhibit the growth of B. cereus, Klebsiella pneumonia, S. typhimurium, S. aureus, and E. coli. Conclusion Therefore, it portends that the bacteriocins produced by the LAB isolated from these food products could act as probiotics for effective inhibition of the growth of antibiotic-resistant foodborne pathogens.Emmanuel Edoghogho ImadeSolomon Esharegoma OmonighoOlubukola Oluranti BabalolaBen Jesuorsemwen EnagbonmaBMCarticleDrug-resistant microorganismsFermented foodInhibitory activityProbioticsMicrobiologyQR1-502ENAnnals of Microbiology, Vol 71, Iss 1, Pp 1-14 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Drug-resistant microorganisms Fermented food Inhibitory activity Probiotics Microbiology QR1-502
spellingShingle	Drug-resistant microorganisms Fermented food Inhibitory activity Probiotics Microbiology QR1-502 Emmanuel Edoghogho Imade Solomon Esharegoma Omonigho Olubukola Oluranti Babalola Ben Jesuorsemwen Enagbonma Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria
description	Abstract Purpose Incidence of foodborne diseases and growing resistance of pathogens to classical antibiotics is a major concern in the food industry. Consequently, there is increasing demand for safe foods with fewer chemical additives but natural products which are not harmful to the consumers. Bacteriocins, produced by lactic acid bacteria (LAB), is of interest because they are active in a nanomolar range, do not have toxic effects, and are readily available in fermented food products. Methods In this research, LAB were isolated from fufu, gari, kunu, nono, and ogi using De Mann, Rogosa, and Sharpe agar. Cell-free supernatants were prepared from 18-24 h LAB culture grown on MRS broth. Effect of organic acid was eliminated by adjusting the pH of the supernatants to 7.0 with 1M NaOH while the effect of hydrogen peroxide was eliminated by treating with Catalase enzyme. The supernatant was then filter-sterilized using a membrane filtration unit with a 0.2-μm pore size millipore filter and subjected to agar well diffusion assay against foodborne antibiotic-resistant bacteria. Result A total of 162 isolates were obtained from the food samples. The antimicrobial sensitivity test yielded positive results for 45 LAB isolates against Staphylococcus aureus ATCC 25923 while 52 LAB isolates inhibited Escherichia coli ATCC 25922. On confirmation of the bacteriocinogenic nature of the inhibitory substance, 4 of the LAB isolates displayed a remarkable degree of inhibition to Leuconostoc mesenteroides, Salmonella typhimurium, and Bacillus cereus. Agar well diffusion assay was also performed against antibiotic-resistant foodborne pathogens using the cell-free supernatant (CFS) obtained from Lactobacillus fermentum strain NBRC15885 (Limosilactobacillus fermentum), Lactobacillus fermentum strain CIP102980 (Limosilactobacillus fermentum), Lactobacillus plantarum strain JCM1149 (Lactiplantibacillus garii), and Lactobacillus natensis strain LP33 (Companilactobacillus nantensis). The foodborne pathogens exhibited a notable level of resistance to antibiotics, with B. cereus exhibiting a resistance profile of 40%, S. aureus (50%), K. pnuemoniae (70%), E. coli (60%), and S. typhi (40%). The (CFS) was able to inhibit the growth of B. cereus, Klebsiella pneumonia, S. typhimurium, S. aureus, and E. coli. Conclusion Therefore, it portends that the bacteriocins produced by the LAB isolated from these food products could act as probiotics for effective inhibition of the growth of antibiotic-resistant foodborne pathogens.
format	article
author	Emmanuel Edoghogho Imade Solomon Esharegoma Omonigho Olubukola Oluranti Babalola Ben Jesuorsemwen Enagbonma
author_facet	Emmanuel Edoghogho Imade Solomon Esharegoma Omonigho Olubukola Oluranti Babalola Ben Jesuorsemwen Enagbonma
author_sort	Emmanuel Edoghogho Imade
title	Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria
title_short	Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria
title_full	Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria
title_fullStr	Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria
title_full_unstemmed	Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria
title_sort	lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria
publisher	BMC
publishDate	2021
url	https://doaj.org/article/1939182b2fd74431b039a0995a167ea4
work_keys_str_mv	AT emmanueledoghoghoimade lacticacidbacterialbacteriocinsandtheirbioactivepropertiesagainstfoodassociatedantibioticresistantbacteria AT solomonesharegomaomonigho lacticacidbacterialbacteriocinsandtheirbioactivepropertiesagainstfoodassociatedantibioticresistantbacteria AT olubukolaolurantibabalola lacticacidbacterialbacteriocinsandtheirbioactivepropertiesagainstfoodassociatedantibioticresistantbacteria AT benjesuorsemwenenagbonma lacticacidbacterialbacteriocinsandtheirbioactivepropertiesagainstfoodassociatedantibioticresistantbacteria
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Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria

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