首页|Purification and characterization of bacteriocin Bac23 extracted from Lactobacillus plantarum PKLP5 and its interaction with silver nanoparticles for enhanced antimicrobial spectrum against food-borne pathogens
Purification and characterization of bacteriocin Bac23 extracted from Lactobacillus plantarum PKLP5 and its interaction with silver nanoparticles for enhanced antimicrobial spectrum against food-borne pathogens
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
The present research was designed with an aim to attempt enhancement of antimicrobial efficacy of bacteriocins against food-borne pathogens. Bacteriocin Bac23 was extracted from a lactic acid bacterium which was isolated from raw milk, and identified as Lactobacillus plantarum using 16S rRNA gene sequencing. The purified Bac23 was found to be stable over a broad temperature (20 degrees C - 100 degrees C) and pH (2-12) range, its molecular weight was estimated as 5.1 kDa using SDS-PAGE, and the amino acid sequence determined using LCMS/MS identified it as plantaricin. Bac23 exhibited antimicrobial response against only three (S. flexneri, S.aureus, and P.aeruginosa) out of a total of six test food-borne pathogens. The purified Bac23 was further used for green synthesis of bacteriocin-capped silver nanoparticles (SNPs), which displayed a particle size of 31 nm and a hydrodynamic diameter of 79.19 nm. The capped SNPs exhibited an antibacterial response against all the six test food-borne pathogens displaying MIC value as low as 4 mu g/ml for S flexneri and P.aeruginosa; thus, resulting into an almost 50% increase in the antimicrobial spectrum when compared with the antimicrobial activity of Bac23 alone. The present study therefore reports that the capping of a bacteriocin onto silver nanoparticles can enhance its antimicrobial response; hence aiding in combating food-borne pathogens.
NSTL
Elsevier
