TY - JOUR
T1 - Identification of an anti-listerial domain from Pediococcus pentosaceus T1 derived from Kimchi, a traditional fermented vegetable
AU - Jang, Seongho
AU - Lee, Joohyung
AU - Jung, Uisub
AU - Choi, Hyeon Son
AU - Suh, Hyung Joo
N1 - Copyright:
Copyright 2014 Elsevier B.V., All rights reserved.
PY - 2014/9
Y1 - 2014/9
N2 - The aim of this study was to isolate and identify anti-listerial substances produced by lactic acid bacteria in Kimchi, a traditional fermented vegetable. The Pediococcus pentosaceus T1 strain, which has an antimicrobial effect on Listeria monocytogenes, was isolated from Kimchi using 16S rRNA analysis. A crude culture of P.pentosaceus T1 demonstrated anti-listerial activity that was unaltered by pH changes in the range of 4-8 and temperatures between 80 and 110°C. However, anti-listerial activity of P.pentosaceus T1 was abolished upon protease- and lipase-treatments, suggesting that the active substances were composed of peptides and lipids. Amylase, however, showed very little change in activity when compared to the control. Passage of the culture supernatant over Sep-Pak C18 cartridges showed that the anti-listerial activity could be traced to a component in the water-soluble fraction. Further purification of the activity was carried out using a series of steps that included ammonium sulfate precipitation, desalting, ion exchange chromatography, and ultrafiltration of the supernatants of P.pentosaceus cultures. The active fraction showed the presence of a 23-kDa protein, as visualized by SDS-PAGE followed by coomassie blue staining. Liquid chromatography (LC) and mass spectrometry (MS) analyses of the protein confirmed the presence of a Lysin motif (LysM) domain, which is known to be present in bacterial peptidoglycan hydrolases. In this study, we have demonstrated that Kimchi-derived P.pentosaceus shows an anti-listerial activity, and identified the active moiety as a LysM domain in a 23-kDa protein.
AB - The aim of this study was to isolate and identify anti-listerial substances produced by lactic acid bacteria in Kimchi, a traditional fermented vegetable. The Pediococcus pentosaceus T1 strain, which has an antimicrobial effect on Listeria monocytogenes, was isolated from Kimchi using 16S rRNA analysis. A crude culture of P.pentosaceus T1 demonstrated anti-listerial activity that was unaltered by pH changes in the range of 4-8 and temperatures between 80 and 110°C. However, anti-listerial activity of P.pentosaceus T1 was abolished upon protease- and lipase-treatments, suggesting that the active substances were composed of peptides and lipids. Amylase, however, showed very little change in activity when compared to the control. Passage of the culture supernatant over Sep-Pak C18 cartridges showed that the anti-listerial activity could be traced to a component in the water-soluble fraction. Further purification of the activity was carried out using a series of steps that included ammonium sulfate precipitation, desalting, ion exchange chromatography, and ultrafiltration of the supernatants of P.pentosaceus cultures. The active fraction showed the presence of a 23-kDa protein, as visualized by SDS-PAGE followed by coomassie blue staining. Liquid chromatography (LC) and mass spectrometry (MS) analyses of the protein confirmed the presence of a Lysin motif (LysM) domain, which is known to be present in bacterial peptidoglycan hydrolases. In this study, we have demonstrated that Kimchi-derived P.pentosaceus shows an anti-listerial activity, and identified the active moiety as a LysM domain in a 23-kDa protein.
KW - Anti-listerial activity
KW - Kimchi
KW - Lysin motif domain
KW - Pediococcus pentosaceus T1
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U2 - 10.1016/j.foodcont.2014.02.040
DO - 10.1016/j.foodcont.2014.02.040
M3 - Article
AN - SCOPUS:84897800990
SN - 0956-7135
VL - 43
SP - 42
EP - 48
JO - Food Control
JF - Food Control
ER -