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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
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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
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