Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
, 29 (11), 1977-87

Gassericin A: A Circular Bacteriocin Produced by Lactic Acid Bacteria Lactobacillus Gasseri

Affiliations
Review

Gassericin A: A Circular Bacteriocin Produced by Lactic Acid Bacteria Lactobacillus Gasseri

Neha Pandey et al. World J Microbiol Biotechnol.

Abstract

During the recent years extensive efforts have been made to find out bacteriocins from lactic acid bacteria (LAB) active against various food spoilage and pathogenic bacteria, and superior stabilities against heat treatments and pH variations. Bacteriocins isolated from LAB have been grouped into four classes. Circular bacteriocins which were earlier grouped among the four groups of bacteriocins, have recently been proposed to be classified into a different class, making it class V bacteriocins. Circular bacteriocins are special molecules, whose precursors must be post translationally modified to join the N to C termini with a head-to-tail peptide bond. Cyclization appears to make them less susceptible to proteolytic cleavage, high temperature and pH, and, therefore, provides enhanced stability as compared to linear bacteriocins. The advantages of circularization are also reflected by the fact that a significant number of macrocyclic natural products have found pharmaceutical applications. Circular bacteriocins were unknown two decades ago, and even to date, only a few circular bacteriocins from a diverse group of Gram positive organisms have been reported. The first example of a circular bacteriocin was enterocin AS-48, produced by Enterococcus faecalis AS-48. Gassereccin A, produced by Lactobacillus gasseri LA39, Reutericin 6 produced by Lactobacillus reuteri LA6 and Circularin A, produced by Clostridium beijerinickii ATCC 25,752, are further examples of this group of antimicrobial peptides. In the present scenario, Gassericin A can be an important tool in the food preservation owing to its properties of high pH and temperature tolerance and the fact that it is produced by LAB L. gasseri, whose many strains are proven probiotic.

Similar articles

See all similar articles

Cited by 7 PubMed Central articles

See all "Cited by" articles

References

    1. Biochemistry. 2004 Mar 30;43(12):3385-95 - PubMed
    1. Biosci Biotechnol Biochem. 1998 May;62(5):887-92 - PubMed
    1. Antimicrob Agents Chemother. 2005 Jun;49(6):2399-406 - PubMed
    1. Nature. 1970 Aug 15;227(5259):680-5 - PubMed
    1. J Microbiol Methods. 2003 Dec;55(3):599-605 - PubMed

LinkOut - more resources

Feedback