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dc.contributor.author
Castellano, Patricia Haydee  
dc.contributor.author
Raya, Raul Ricardo  
dc.contributor.author
Vignolo, Graciela Margarita  
dc.date.available
2018-09-06T22:04:50Z  
dc.date.issued
2003-08-15  
dc.identifier.citation
Castellano, Patricia Haydee; Raya, Raul Ricardo; Vignolo, Graciela Margarita; Mode of action of lactocin 705, a two-component bacteriocin from Lactobacillus casei CRL705; Elsevier Science; International Journal of Food Microbiology; 85; 1-2; 15-8-2003; 35-43  
dc.identifier.issn
0168-1605  
dc.identifier.uri
http://hdl.handle.net/11336/58656  
dc.description.abstract
Lactocin 705 is a bacteriocin whose activity depends on the complementary action of two peptides (705α and 705β) of 33-amino-acid residues each and is produced by Lactobacillus casei CRL705. Biologically active, synthetic lactocin 705 was used to study the mode of action on sensitive cells of Lactobacillus plantarum CRL691. The addition of 90 nmol l-1 of lactocin 705 to cells of L. plantarum dissipated both, the membrane potential (ΔΨ) and the pH gradient (ΔpH). Energized membrane, obtained after the addition of glucose, were more susceptible to lactocin 705 action leading to the immediate release of intracellular K+ and inorganic phosphate. When the role of various ions on sensitive cells were analyzed, only Ca2+ ion exhibited a protective effect against lactocin 705. These data suggest that the presence of a proton motive force (PMF) promotes the interaction of the bacteriocin with the cytoplasmic membrane of energized cells, leading to pore formation which allows for the efflux of ions, thereby ensuring efficient killing of target bacteria.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Bacteriocin  
dc.subject
Lactobacillus  
dc.subject
Mode of Action  
dc.subject.classification
Biología Celular, Microbiología  
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Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
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Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Mode of action of lactocin 705, a two-component bacteriocin from Lactobacillus casei CRL705  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-08-30T15:53:06Z  
dc.identifier.eissn
1879-3460  
dc.journal.volume
85  
dc.journal.number
1-2  
dc.journal.pagination
35-43  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Raya, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.journal.title
International Journal of Food Microbiology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/S0168-1605(02)00479-8  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160502004798