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Peptidomics Approach To Study Bacteriocins From Gram Positive Bacteria

554 words - 3 pages

Bacteriocins are small, heat-stable, cationic peptides produced by virtually all bacteria species. These antimicrobial peptides are considered as mediators of bacterial communities dynamics enabling the invasion into an established community by the producer strain and the defense of an occupied ecological niche towards other competing bacterial strains or species [1]. Bacteriocins are gene-encoded peptides and, consequently, are synthesized by ribosomal translation. The structural genes encoding for bacteriocins are associated in clusters with other genes necessary to their production, regulation and immunity mechanisms which make producer strains immune to their own bacteriocins [2].
Bacteriocins, particularly those produced by lactic acid bacteria (LAB), have attracted interest for the applications as safe food preservatives, as they can inhibit growth of many common bacterial species causing food spoilage or poisoning, such as Listeria spp., Bacillus spp., Clostridium spp. and Staphylococcus spp. These particular peptides are usually heat stable, tolerant to low environmental acidity and are sensitive to digestive enzymes. Moreover, LAB bacteriocins are shown to be active against their bacterial targets at nanomolar range whereas many clinical antibiotics require micromolar concentrations to exert their activity. In addition, there are not evidences of side effects in the practical utilization of LAB bacteriocins, a feature that may be related to their peptidic nature and to the possibility of human body to easily eliminate them. For the same reason, LAB bacteriocins do not accumulate in the environment, that implicates minor chances for the sensitive bacterial strains to develop resistances [3]. Among the several reasons that make LAB bacteriocins valuable alternatives to the conventional antimicrobials, it is noteworthy that they are produced by...

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