Bacteriocinogenic properties of Escherichia coli P2C isolated from pig gastrointestinal tract: purification and characte
- PDF / 1,350,067 Bytes
- 12 Pages / 595.276 x 790.866 pts Page_size
- 25 Downloads / 231 Views
ORIGINAL PAPER
Bacteriocinogenic properties of Escherichia coli P2C isolated from pig gastrointestinal tract: purification and characterization of microcin V Mohammed Tahar Boubezari1,2 · Tayeb Idoui2 · Riadh Hammami3 · Benoît Fernandez1 · Ahmed Gomaa1 · Ismail Fliss1 Received: 21 June 2017 / Revised: 26 December 2017 / Accepted: 23 January 2018 © Springer-Verlag GmbH Germany, part of Springer Nature 2018
Abstract The aim of this study was to isolate and investigate the bacteriocinogenic and probiotic potential of new Gram-negative isolates. Of 22 bacterial isolates from pig intestine and chicken crops, ten isolates had demonstrated a good activity, and the most potent five strains were identified as four E. coli and one as Proteus sp. No virulence factors were detected for E. coli strains isolated from pig intestine. The semi-purified microcins proved to be resistant to temperature and pH variation, but sensitive to proteolytic enzymes. Of particular interest, strain E. coli P2C was the most potent, free of virulence genes and sensitive to tested antibiotics. Purification procedure revealed the presence of a single pure peak having a molecular mass of 8733.94 Da and matching microcin V (MccV). The sequence obtained by LC–MS/MS confirmed the presence of MccV. Purified MccV showed a good activity against pathogenic coliforms, especially E. coli O1K1H7 involved in avian colibacillosis. The present study provides evidence that E. coli strains isolated from pig intestine produce microcin-like substances. E. coli P2C is a safe MccV producer that could be a good candidate for its application as novel probiotic strain to protect livestock and enhance growth performance. Keywords Bacteriocin · Probiotic · HPLC · Microcin V · Antimicrobial activity
Introduction Bacterial resistance to antibiotics has become today a major public health issue. It is that the abuse of conventional antibiotics for decades, associated with many bacterial genetic mutations, has led to the emergence of resistant bacterial strains, which has become a widespread phenomenon (Davies and Davies 2010). It is clear that the characterization Communicated by Djamel DRIDER. * Riadh Hammami [email protected] * Ismail Fliss [email protected] 1
Dairy Research Center (STELA) and Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada
2
Research Laboratory of Biotechnology, Environment, and Health, Jijel University, 18000 Jijel, Algeria
3
Faculty of Health Sciences, School of Nutrition Sciences, University of Ottawa, Ottawa, ON K1N 7 K4, Canada
of natural molecules having anti-infective properties is an urgent need and a promising discovery strategy. In this perspective, probiotics and their secreted antimicrobial peptides stand as promising candidates with high potential of application due to their ability to overcome the emergence of antibiotic-resistant bacteria (Andersson et al. 2016; Deslouches et al. 2015). Probiotics are defined as “live microorgan
Data Loading...
