title: Purification and Characterization of Plantaricin JLA-9: A Novel Bacteriocin against Bacillus spp. Produced by Lactobacillus plantarum JLA-9 from Suan-Tsai, a Traditional Chinese Fermented Cabbage.
abstract: Bacteriocins are ribosomally synthesized peptides with antimicrobial activity produced by numerous bacteria. A novel bacteriocin-producing strain, Lactobacillus plantarum JLA-9, isolated from Suan-Tsai, a traditional Chinese fermented cabbage, was screened and identified by its physiobiochemical characteristics and 16S rDNA sequence analysis. A new bacteriocin, designated plantaricin JLA-9, was purified using butanol extraction, gel filtration, and reverse-phase high-performance liquid chromatography. The molecular mass of plantaricin JLA-9 was shown to be 1044 Da by MALDI-TOF-MS analyses. The amino acid sequence of plantaricin JLA-9 was predicted to be FWQKMSFA by MALDI-TOF-MS/MS, which was confirmed by Edman degradation. This bacteriocin exhibited broad-spectrum antibacterial activity against Gram-positive and Gram-negative bacteria, especially Bacillus spp., high thermal stability (20 min, 121 °C), and narrow pH stability (pH 2.0-7.0). It was sensitive to α-chymotrypsin, pepsin, alkaline protease, and papain. The mode of action of this bacteriocin responsible for outgrowth inhibition of Bacillus cereus spores was studied. Plantaricin JLA-9 had no detectable effects on germination initiation over 1 h on monitoring the hydration, heat resistance, and 2,6-pyridinedicarboxylic acid (DPA) release of spores. Rather, germination initiation is a prerequisite for the action of plantaricin JLA-9. Plantaricin JLA-9 inhibited growth by preventing the establishment of oxidative metabolism and disrupting membrane integrity in germinating spores within 2 h. The results suggest that plantaricin JLA-9 has potential applications in the control of Bacillus spp. in the food industry.
authors.affiliation: College of Food Science and Technology, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of China, Nanjing Agricultural University , No. 1 Weigang, Nanjing 210095, People's Republic of China.
authors.forename: Shengming
authors.initials: S
authors.lastname: Zhao
authors.affiliation: College of Food Science and Technology, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of China, Nanjing Agricultural University , No. 1 Weigang, Nanjing 210095, People's Republic of China.
authors.forename: Jinzhi
authors.initials: J
authors.lastname: Han
authors.affiliation: College of Food Science and Technology, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of China, Nanjing Agricultural University , No. 1 Weigang, Nanjing 210095, People's Republic of China.
authors.forename: Xiaomei
authors.initials: X
authors.lastname: Bie
authors.affiliation: College of Food Science and Technology, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of China, Nanjing Agricultural University , No. 1 Weigang, Nanjing 210095, People's Republic of China.
authors.forename: Zhaoxin
authors.initials: Z
authors.lastname: Lu
authors.affiliation: College of Food Science and Technology, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of China, Nanjing Agricultural University , No. 1 Weigang, Nanjing 210095, People's Republic of China.
authors.forename: Chong
authors.initials: C
authors.lastname: Zhang
authors.affiliation: College of Food Science and Technology, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture of China, Nanjing Agricultural University , No. 1 Weigang, Nanjing 210095, People's Republic of China.
authors.forename: Fengxia
authors.initials: F
authors.lastname: Lv
mesh_terms: D000595:Amino Acid Sequence; D000900:Anti-Bacterial Agents / Q000302:isolation & purification / Q000494:pharmacology*; D001407:Bacillus / Q000187:drug effects*; D001430:Bacteriocins / Q000494:pharmacology*; D001937:Brassica / Q000737:chemistry* / Q000378:metabolism; D056148:Chromatography, Reverse-Phase; D002918:Chymotrypsin / Q000378:metabolism; D005285:Fermentation; D006090:Gram-Negative Bacteria / Q000187:drug effects; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000378:metabolism; D048191:Lactiplantibacillus plantarum / Q000737:chemistry* / Q000378:metabolism; D008970:Molecular Weight; D010848:Picolinic Acids; D011725:Pyridines / Q000032:analysis / Q000378:metabolism; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
chemical_list: D000900:Anti-Bacterial Agents; D001430:Bacteriocins; D010848:Picolinic Acids; D011725:Pyridines; D002918:Chymotrypsin; C117608:alpha-chymotrypsin; C004860:dipicolinic acid
keywords: Bacillus spp.; Lactobacillus plantarum; bacteriocin; characterization; purification