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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| Format: | Article |
| Language: | English |
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BMC
2021-11-01
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| Series: | Annals of Microbiology |
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| Online Access: | https://doi.org/10.1186/s13213-021-01652-6 |
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| 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 |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-20T19:30:29Z |
| format | Article |
| id | doaj.art-1939182b2fd74431b039a0995a167ea4 |
| institution | Directory Open Access Journal |
| issn | 1590-4261 1869-2044 |
| language | English |
| last_indexed | 2024-12-20T19:30:29Z |
| publishDate | 2021-11-01 |
| publisher | BMC |
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| series | Annals of Microbiology |
| spelling | doaj.art-1939182b2fd74431b039a0995a167ea42022-12-21T19:28:48ZengBMCAnnals of Microbiology1590-42611869-20442021-11-0171111410.1186/s13213-021-01652-6Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteriaEmmanuel Edoghogho Imade0Solomon Esharegoma Omonigho1Olubukola Oluranti Babalola2Ben Jesuorsemwen Enagbonma3Department of Microbiology, Faculty of Life Sciences, University of BeninDepartment of Microbiology, Faculty of Life Sciences, University of BeninFood Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West UniversityFood Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West UniversityAbstract 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.https://doi.org/10.1186/s13213-021-01652-6Drug-resistant microorganismsFermented foodInhibitory activityProbiotics |
| spellingShingle | 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 Annals of Microbiology Drug-resistant microorganisms Fermented food Inhibitory activity Probiotics |
| title | 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_short | 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 |
| topic | Drug-resistant microorganisms Fermented food Inhibitory activity Probiotics |
| url | https://doi.org/10.1186/s13213-021-01652-6 |
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