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Myeong Su Shin - One of the best experts on this subject based on the ideXlab platform.

  • immuno modulatory effects of bacteriocin producing Pediococcus pentosaceus jws 939 in mice
    Korean Journal for Food Science of Animal Resources, 2011
    Co-Authors: Hyun Jong Choi, Myeong Su Shin
    Abstract:

    Pediococcus pentosaceus JWS 939 (JWS 939) is a nonpathogenic bacteriocin-producing probiotic isolated from the duckintestine. This study assessed the immunomodulatory effects of JWS 939 and compared them with those of Lactobacillusrhamnosus GG (LGG), a well-known immune enhancer. The immune-enhancing effects of JWS 939 were measured bymeasuring the production of nitric oxide (NO) and cytokines in C57BL/6 mouse peritoneal macrophages. In addition, toassess the immune enhancement abilities of JWS 939, in vivo, a Listeria monocytogenes challenge mice model was used.The results showed that heat-killed JWS 939 induced more NO and interleukin (IL)-1 β production in mouse peritoneal mac-rophages than in LGG, and that oral administration of viable JWS 939 in mice increased more NO, IL-1 β, and tumor necro-sis factor (TNF)-α level than in LGG in serum upon L. monocytogenes challenge. In addition, mice fed with JWS 939 hada longer survival time after lethal challenge with L. monocytogenes, and these effects were stronger than those induced byLGG. Collectively, P. pentosaceus JWS 939 is a remarkable strain that, by releasing bacteriocin and enhancing host immuneresponses, may have potential as a duck feed additive to suppress pathogens.Key words: lactic acid bacteria, immune response, bacteriocin(s), Listeria, macrophage(s)

  • isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus k23 2 isolated from kimchi
    Journal of Applied Microbiology, 2008
    Co-Authors: Myeong Su Shin
    Abstract:

    Aims:  Screening and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi, a traditional Korean fermented vegetable. Methods and Results:  A total of 1000 lactic acid bacteria were isolated from various Kimchi samples and screened for the production of bacteriocin. Pediocin K23-2, a bacteriocin produced by the Pediococcus pentosaceus K23-2 strain, showed strong inhibitory activity against Listeria monocytogenes. The bacteriocin activity remained unchanged after 15 min of heat treatment at 121°C or exposure to organic solvents; however, it diminished after treatment with proteolytic enzymes. The bacteriocin was maximally produced at 37°C, when the pH of the culture broth was maintained at 5·0 during the fermentation, although the optimum pH for growth was 7·0. The molecular weight of the bacteriocin was about 5 kDa according to a tricine SDS-PAGE analysis. Conclusions: Pediococcus pentosaceus K23-2 isolated from Kimchi produces a bacteriocin, which shares similar characteristics to the Class IIa bacteriocins. The bacteriocin is heat stable and shows wide antimicrobial activity against Gram-positive bacteria, especially L. monocytogenes. Significance and Impact of the Study:  Pediocin K23-2 and pediocin K23-2-producing P. pentosaceus K23-2 could potentially be used in the food and feed industries as natural biopreservatives, and for probiotic application to humans or livestock.

  • Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23‐2 isolated from Kimchi
    Journal of Applied Microbiology, 2008
    Co-Authors: Myeong Su Shin
    Abstract:

    Aims:  Screening and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi, a traditional Korean fermented vegetable. Methods and Results:  A total of 1000 lactic acid bacteria were isolated from various Kimchi samples and screened for the production of bacteriocin. Pediocin K23-2, a bacteriocin produced by the Pediococcus pentosaceus K23-2 strain, showed strong inhibitory activity against Listeria monocytogenes. The bacteriocin activity remained unchanged after 15 min of heat treatment at 121°C or exposure to organic solvents; however, it diminished after treatment with proteolytic enzymes. The bacteriocin was maximally produced at 37°C, when the pH of the culture broth was maintained at 5·0 during the fermentation, although the optimum pH for growth was 7·0. The molecular weight of the bacteriocin was about 5 kDa according to a tricine SDS-PAGE analysis. Conclusions: Pediococcus pentosaceus K23-2 isolated from Kimchi produces a bacteriocin, which shares similar characteristics to the Class IIa bacteriocins. The bacteriocin is heat stable and shows wide antimicrobial activity against Gram-positive bacteria, especially L. monocytogenes. Significance and Impact of the Study:  Pediocin K23-2 and pediocin K23-2-producing P. pentosaceus K23-2 could potentially be used in the food and feed industries as natural biopreservatives, and for probiotic application to humans or livestock.

Shanntzong Jiang - One of the best experts on this subject based on the ideXlab platform.

  • Purification and Characterization of Bacteriocin from Pediococcus pentosaceus ACCEL
    Journal of Agricultural and Food Chemistry, 2004
    Co-Authors: Chienwei Wu, Shanntzong Jiang
    Abstract:

    The Pediococcus pentosaceus ACCEL bacteriocin was purified to electrophoretical homogeneity by cell adsorption−desorption and Superose 12 fast performance liquid chromatography (FPLC). The purified bacteriocin, with a molecular mass of 17.5 kDa and an N-terminal sequence of −KYYGNGVTXGKHSXXVDXG−, belongs to class IIa and is designated pediocin ACCEL. It was inactivated by various proteases and stable at pH 2.0−6.0 and

  • purification and characterization of bacteriocin from Pediococcus pentosaceus accel
    Journal of Agricultural and Food Chemistry, 2004
    Co-Authors: Chienwei Wu, Shanntzong Jiang
    Abstract:

    The Pediococcus pentosaceus ACCEL bacteriocin was purified to electrophoretical homogeneity by cell adsorption−desorption and Superose 12 fast performance liquid chromatography (FPLC). The purified bacteriocin, with a molecular mass of 17.5 kDa and an N-terminal sequence of −KYYGNGVTXGKHSXXVDXG−, belongs to class IIa and is designated pediocin ACCEL. It was inactivated by various proteases and stable at pH 2.0−6.0 and <100 °C. More than 80% activity was left even after 15 min of heating at 121 °C and pH 2.0−4.0. Gram-positive food-borne pathogens were inhibited by this bacteriocin, but Gram-negative ones were not. According to the storage stability study, the purified pediocin was stable at pH <6.0 and low temperature. No significant change in bactericidal activity was observed after freeze-drying and subsequent 1-month storage at room temperature. Keywords: Pediocin; Pediococcus pentosaceus; bacteriocin; lactic acid bacteria

  • bacteriocins from Pediococcus pentosaceus l and s from pork meat
    Journal of Agricultural and Food Chemistry, 2003
    Co-Authors: Chienwei Wu, Shanntzong Jiang
    Abstract:

    Two strains of Pediococcus pentosaceus were isolated from refrigerated pork and found to produce antimicrobial substances that may inhibit foodborne pathogens and have potential as natural food preservatives. They were named P. pentosaceus L and S. The antimicrobial substances were purified to electrophoretical homogeneity by chloroform extraction and designated pentocins L and S with molecular masses (M) of 27 and 25 kDa, respectively. Both pentocins also had broad inhibition spectra and were thermostable. They inhibit the growth of tested spore-forming G (+) and G (−) strains and the germination of Bacillus subtilis ATCC 10225, B. subtilis ATCC 10254, and Bacillus cereus ATCC 11778 spores. The inhibition activities decreased as the glucose in the medium decreased from 8.0 to 2.0%. Keywords: Pentocins; Pediococcus pentosaceus; bacteriocin; lactic acid bacteria

  • Pediococcus pentosaceus l and s utilization in fermentation and storage of mackerel sausage
    Journal of Food Science, 2001
    Co-Authors: Shanntzong Jiang
    Abstract:

    During 72 h fermentation at 37°C, rapid increase in lactic acid bacteria count (LAB), dramatic decline in pH and suppression in the growth of contaminating Pseudomonas, Staphylococcus, and Enterobacteriaceae of mackerel minces with Pediococcus pentosaceus strains L and S were observed (p 0.05) during 3 wk storage at 4°C, however, the growth of Enterobacteriaceae and Staphylococcus were effectively suppressed. The residual nitrite in sample decreased during processing and fermentation, and was minimally detected after 72 h fermentation. Suppression of VBN and psychrophilic microflora, and lowering residual nitrite suggest the potential of using these 2 strains in the fermented fish products. Lors de la fermentation du maquereau hache en presence de Pediococcus pentosaceus souches L et S, le nombre de bacteries lactiques augmente pendant les 72 premieres heures, provoquant la suppression de la croissance des contaminants pathogenes, Pseudomonas, Staphylococcus, et les Enterobacteriaceae. La pâte de poisson est ensuite transformee en saucisse et entreposee pendant 3 semaines a 4°. La croissance des pathogenes est toujours inhibee. Les nitrites diminue au cours de la fermentation. Les 2 souches de bacteries Pediococcus pentosaceus sont donc utilisables pour la fermentation des produits a base de poissons.

Prabhu B Patil - One of the best experts on this subject based on the ideXlab platform.

Arun Goyal - One of the best experts on this subject based on the ideXlab platform.

  • Probiotic Potential of Pediococcus pentosaceus CRAG3: A New Isolate from Fermented Cucumber
    Probiotics and Antimicrobial Proteins, 2014
    Co-Authors: Rishikesh Shukla, Arun Goyal
    Abstract:

    A novel strain of lactic acid bacterium isolated from fermented cucumber was selected due to its high glucansucrase activity. It was identified on the basis of 16S rRNA sequence analysis as Pediococcus pentosaceus CRAG3 (GenBank accession number JX679020). The isolate was round shaped, Gram positive, and catalase negative displaying typical features of lactic acid bacterium. It produced 145 ± 3.27 mg lactic acid per ml of cell-free supernatant. It showed ability to ferment carbohydrates such as sucrose, dextrose, and arabinose; showed resistance to antibiotics such as ciprofloxacin, kanamycin, vancomycin; displayed acid production in triple sugar iron agar test and non-motile nature. Interestingly, the isolate also displayed potential probiotic properties such as hydrophobicity, autoaggregation, coaggregation, and in vitro cell adhesion ability. It exhibited resistance against lysozyme and simulated gastric juice at pH 3.0 with 75 and 58 % survival, respectively. It also showed tolerance toward 0.3 %, w/v bile salts with 73 % survival and ability to deconjugate bile salts. The isolate exhibited antibacterial activity and ability to utilize prebiotics such as inulin and raffinose. These results indicate both probiotic property and glucansucrase-producing ability of P. pentosaceus CRAG3.

  • novel dextran from Pediococcus pentosaceus crag3 isolated from fermented cucumber with anti cancer properties
    International Journal of Biological Macromolecules, 2013
    Co-Authors: Rishikesh Shukla, Arun Goyal
    Abstract:

    Abstract The porous branched dextran of molecular mass 2.93 × 10 5  Da with 50% overall yield (4.5 mg/ml) was produced from Pediococcus pentosaceus CRAG3 (GenBank ID: JX679020 ), a novel isolate from fermented cucumber. It contained glucose monomers linked through 75% α-(1,6) linkage with 25% (α-1,3) branching as displayed by spectroscopic analysis. The peak analysis showed α-(1,3) branching after every five glucose units of main chain. In vitro cytotoxicity analysis of dextran displayed anti-cancer activity against cervical cancer (HeLa) and colon cancer (HT29) cell lines opening new horizons in its pharmaceutical applications. Dextran showed enhanced growth of macrophage lines revealing its biocompatible nature.

  • Scale up of dextran production from a mutant of Pediococcus pentosaceus (SPAm) using optimized medium in a bioreactor
    Brazilian Archives of Biology and Technology, 2011
    Co-Authors: Seema Patel, Rishikesh Shukla, Damini Kothari, Arun Goyal
    Abstract:

    The mutant of Pediococcus pentosaceus (SPAm) produced earlier by UV-mutagenesis exhibiting higher dextransucrase activity as compared to wild-type was used. The generated mutant SPAm gave 12.2 mg/ml, a 20% higher dextran than wild-type. Response surface methodology was carried out for further enhancement of dextran production. To enhance dextran production by the mutant SPAm, Plackett-Burman Design and a 22 full factorial Central Composite Design was employed. After response optimization, the optimum concentration of sucrose and yeast extract was 5.115% (w/v) and 0.635% (w/v), respectively. The experimental values of dextran 36.0 mg/ml at flask level and 35.0 mg/ml at bioreactor level were in good agreement with the predicted value of 40.8 mg/ml. The increase in dextran production by the mutant SPAm using the optimized medium was 3 fold higher as compared to unoptimized medium.

Chienwei Wu - One of the best experts on this subject based on the ideXlab platform.

  • Purification and Characterization of Bacteriocin from Pediococcus pentosaceus ACCEL
    Journal of Agricultural and Food Chemistry, 2004
    Co-Authors: Chienwei Wu, Shanntzong Jiang
    Abstract:

    The Pediococcus pentosaceus ACCEL bacteriocin was purified to electrophoretical homogeneity by cell adsorption−desorption and Superose 12 fast performance liquid chromatography (FPLC). The purified bacteriocin, with a molecular mass of 17.5 kDa and an N-terminal sequence of −KYYGNGVTXGKHSXXVDXG−, belongs to class IIa and is designated pediocin ACCEL. It was inactivated by various proteases and stable at pH 2.0−6.0 and

  • purification and characterization of bacteriocin from Pediococcus pentosaceus accel
    Journal of Agricultural and Food Chemistry, 2004
    Co-Authors: Chienwei Wu, Shanntzong Jiang
    Abstract:

    The Pediococcus pentosaceus ACCEL bacteriocin was purified to electrophoretical homogeneity by cell adsorption−desorption and Superose 12 fast performance liquid chromatography (FPLC). The purified bacteriocin, with a molecular mass of 17.5 kDa and an N-terminal sequence of −KYYGNGVTXGKHSXXVDXG−, belongs to class IIa and is designated pediocin ACCEL. It was inactivated by various proteases and stable at pH 2.0−6.0 and <100 °C. More than 80% activity was left even after 15 min of heating at 121 °C and pH 2.0−4.0. Gram-positive food-borne pathogens were inhibited by this bacteriocin, but Gram-negative ones were not. According to the storage stability study, the purified pediocin was stable at pH <6.0 and low temperature. No significant change in bactericidal activity was observed after freeze-drying and subsequent 1-month storage at room temperature. Keywords: Pediocin; Pediococcus pentosaceus; bacteriocin; lactic acid bacteria

  • bacteriocins from Pediococcus pentosaceus l and s from pork meat
    Journal of Agricultural and Food Chemistry, 2003
    Co-Authors: Chienwei Wu, Shanntzong Jiang
    Abstract:

    Two strains of Pediococcus pentosaceus were isolated from refrigerated pork and found to produce antimicrobial substances that may inhibit foodborne pathogens and have potential as natural food preservatives. They were named P. pentosaceus L and S. The antimicrobial substances were purified to electrophoretical homogeneity by chloroform extraction and designated pentocins L and S with molecular masses (M) of 27 and 25 kDa, respectively. Both pentocins also had broad inhibition spectra and were thermostable. They inhibit the growth of tested spore-forming G (+) and G (−) strains and the germination of Bacillus subtilis ATCC 10225, B. subtilis ATCC 10254, and Bacillus cereus ATCC 11778 spores. The inhibition activities decreased as the glucose in the medium decreased from 8.0 to 2.0%. Keywords: Pentocins; Pediococcus pentosaceus; bacteriocin; lactic acid bacteria