Antibacterial activity and mechanism of action of bacteriocin LFX01 against Staphylococcus aureus and Escherichia coli and its application on pork model

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2023-02-01 DOI:10.1016/j.meatsci.2022.109045

Wei-Gang Xin , Gang Wu , Jian-Ping Ying , Yi-Zhou Xiang , Yu-Hang Jiang , Xian-Yu Deng , Lian-Bing Lin , Qi-Lin Zhang

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引用次数: 5

Abstract

Antibacterial activity and mechanism of action of bacteriocins against bacteria that cause pork contamination remain unclear. Here, antibacterial activity of bacteriocin LFX01 against two important indicator strains (i.e., Staphylococcus aureus and Escherichia coli) and its mechanism of action were investigated. The results showed antibacterial activity of LFX01 against growth and biofilm formation of S. aureus_26 (strain 2612:1606BL1486) and E. coli_02 (strain CMCC(B)44102). Additionally, the results demonstrated that LFX01 could decrease cell metabolic activity, disrupt cell membrane permeability and integrity, and trigger leakage of intracellular contents (e.g., K⁺, ATP, and lactic dehydrogenase). Furthermore, gel retardation showed that LFX01 could bind to the genomic DNA of indicator strains, disrupting DNA structure. These results uncovered mechanism of action of LFX01 against indicator strains from physiological and phenotypic levels. When applied to the surface of fresh pork models, the antibacterial activity of LFX01 against indicator strains was further confirmed. These findings suggested that LFX01 could be a potential pork preservative for controlling foodborne pathogens.

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细菌素LFX01对金黄色葡萄球菌和大肠杆菌的抑菌活性、抑菌机制及在猪模型上的应用

细菌素对引起猪肉污染的细菌的抑菌活性和作用机制尚不清楚。本文研究了细菌素LFX01对两种重要指示菌(金黄色葡萄球菌和大肠杆菌)的抑菌活性及其作用机制。结果表明，LFX01对金黄色葡萄球菌26(菌株2612:1606BL1486)和大肠杆菌02(菌株CMCC(B)44102)的生长和生物膜形成均有抑制作用。此外，结果表明LFX01可以降低细胞代谢活性，破坏细胞膜的通透性和完整性，并引发细胞内内容物(如K+， ATP和乳酸脱氢酶)的泄漏。凝胶阻滞表明LFX01可以结合指示菌株的基因组DNA，破坏DNA结构。这些结果从生理和表型水平揭示了LFX01对指示菌株的作用机制。应用于生鲜猪肉模型表面，进一步验证了LFX01对指示菌株的抑菌活性。这些结果表明，LFX01可能是一种潜在的猪肉防腐剂，用于控制食源性病原体。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.