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<p><i>Clostridium perfringens</i> is an important foodborne pathogen that produces diverse toxins and is often associated with foodborne gastroenteritis. In this sense, novel biopreservatives with anti-<i>C. perfringens</i> activity are of interest. Among them, bacteriocins produced by lactic acid bacteria stand out as potential candidates. This study describes leucocyclicin C, a novel variant of the bacteriocin leucocyclicin Q, capable of inhibiting <i>C. perfringens</i>. The bacteriocin comprises 61 amino acids, has a molecular mass of 6,081.44&#xa0;Da, and is produced by the strain <i>Leuconostoc lactis</i> APC 3969. Like many circular bacteriocins, leucocyclicin C has a broad spectrum of activity, is protease resistant, and has high stability against thermic and pH stresses. The leucocyclicin C genetic cluster comprises ten genes instead of the five genes previously described for leucocyclicin Q. Also, this genetic cluster seems to be part of a putative composite transposon. Leucocyclicin C has a minimum inhibitory concentration (MIC) of 3.288&#xa0;µM against <i>C. perfringens,</i> comparable with other antimicrobial peptides. These results suggest that leucocyclicin C has the potential as a biopreservative for controlling <i>C. perfringens</i> in food<i>.</i></p>

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Leuconostoc lactis strain APC 3969 produces a new variant of cyclic bacteriocin leucocyclicin Q and displays potent anti-Clostridium perfringens activity

  • 期刊论文

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  • 发表日期：

    2025年2月21日

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  • Felipe Miceli de Farias,
  • Maria Cecilia Soria,
  • Paula M. O’Connor,
  • Xiaohui Huang,
  • Colin Buttimer,
  • Eleni Kamilari,
  • Aiswariya Deliephan,
  • Daragh Hill,
  • Oxana Fursenko,
  • Jonathan Wiese,
  • Lorraine Draper,
  • Catherine Stanton,
  • Colin Hill,
  • R. Paul Ross

摘要

Clostridium perfringens is an important foodborne pathogen that produces diverse toxins and is often associated with foodborne gastroenteritis. In this sense, novel biopreservatives with anti-C. perfringens activity are of interest. Among them, bacteriocins produced by lactic acid bacteria stand out as potential candidates. This study describes leucocyclicin C, a novel variant of the bacteriocin leucocyclicin Q, capable of inhibiting C. perfringens. The bacteriocin comprises 61 amino acids, has a molecular mass of 6,081.44 Da, and is produced by the strain Leuconostoc lactis APC 3969. Like many circular bacteriocins, leucocyclicin C has a broad spectrum of activity, is protease resistant, and has high stability against thermic and pH stresses. The leucocyclicin C genetic cluster comprises ten genes instead of the five genes previously described for leucocyclicin Q. Also, this genetic cluster seems to be part of a putative composite transposon. Leucocyclicin C has a minimum inhibitory concentration (MIC) of 3.288 µM against C. perfringens, comparable with other antimicrobial peptides. These results suggest that leucocyclicin C has the potential as a biopreservative for controlling C. perfringens in food.