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Characterization of a Potent New-Generation Antimicrobial Peptide of Bacillus.
Shilja, Choyam and Priyanshi, M. Jain and Rajagopal, Kammara (2021) Characterization of a Potent New-Generation Antimicrobial Peptide of Bacillus. Frontiers in Microbiology, 12. p. 710741.
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Abstract
An antimicrobial peptide [Bacillus antimicrobial peptide (BAMP)] produced by Bacillus paralicheniformis was isolated from the Indian traditional fermented food and characterized. The antimicrobial peptide BAMP showed many unique features such as thermostability (4.0–125◦C), pH tolerance (pH 2.0–9.0), and resistance to physiological enzymes (trypsin, chymotrypsin, pepsin, proteinase K, protease, and catalase), and food-grade metal salts do not inhibit the activity. The broad spectrum of BAMP (antimicrobial activity) makes it a suitable candidate for food preservation as well as antimicrobial therapy. BAMP was found to exhibit a bacteriostatic effect on Salmonella typhi and controls the viability of Listeria monocytogenes in chicken meat efficiently. BAMP was found to establish eubiosis, as it is not antagonistic to Lactobacillus. Its non-hemolytic nature makes it suitable for therapy. Various genome prediction tools were adopted and applied to understand their localization, gene arrangement, and type of antimicrobials. Founded on its superior functional attributes, BAMP is a potent new-generation antimicrobial peptide.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | : bacteriocins, Bacillus antimicrobial peptides, GRAS organisms, probiotics, Listeria monocytogenes, Vibrio harveyi |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 25 Peptide Chemistry 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 May 2023 04:06 |
| Last Modified: | 16 May 2023 04:06 |
| URI: | http://ir.cftri.res.in/id/eprint/16348 |
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