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. 2023 Jul 28;13(15):2442.
doi: 10.3390/ani13152442.

Antimicrobial Activity of Peptides Produced by Lactococcus lactis subsp. lactis on Swine Pathogens

Fernando M M Sanca  1 , Iago R Blanco  1 , Meriellen Dias  1   2 , Andrea M Moreno  3 , Simone M M K Martins  4 , Marco A Stephano  5 , Maria A Mendes  2 , Carlos M N Mendonça  1 , Wellison A Pereira  1 , Pamela O S Azevedo  1 , Martin Gierus  6 , Ricardo P S Oliveira  1
Affiliations

Antimicrobial Activity of Peptides Produced by Lactococcus lactis subsp. lactis on Swine Pathogens

Fernando M M Sanca et al. Animals (Basel). .

Abstract

Swine production is of great importance worldwide and has huge economic and commercial impact. Due to problems with bacterial infection, the use of antimicrobials has increased in the last decades, particularly in Latin America and Asia. This has led to concerns about antimicrobial resistance, which poses risks to human health and the environment. The use of probiotic organisms has been proposed as an alternative to this use, as these beneficial bacteria can produce antimicrobial peptides, such as bacteriocins, which allow the induction of inhibitory effects against pathogenic microorganisms. Among probiotics, some bacteria stand out with the inhibition of animal pathogens. The bacteriocin-like inhibitory substances (BLISs) of Lactococcus lactis subsp. lactis strain L2, present in its cell-free supernatant, were tested against pathogenic strains isolated from pig samples, such as Escherichia coli, Salmonella enterica, Streptococcus suis, Streptococcus dysgalactiae, Staphylococcus hyicus, and Enterococcus faecalis. Compounds secreted by L. lactis L2 have been shown to inhibit the growth of some pathogenic species, particularly Gram-positive bacteria, with S. suis being the most prominent. Antimicrobial peptides with a molecular size of 500-1160 Daltons were isolated from BLISs. The results highlight the potential of L. lactis BLISs and its peptides as natural antimicrobials for use in the food industry and to reduce the use of growth promoters in animal production.

Keywords: Lactococcus lactis; bacteriocin; lactic acid bacteria; peptides; pig.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Pathogen growth inhibition after 24 h of incubation with BLIS produced by L. lactis L2. (A) S. hyicus; (B) S. dysgalactiae; (C) S. suis; (D) C. perfringens; (E) E. faecalis.
Figure 2
Figure 2
Growth kinetics of the pathogenic strains after 24 h of L. lactis L2 BLIS exposure. Blue line represents the growth of pathogenic strain in the presence of BLIS (treated); orange line represents the growth of pathogenic strain in the absence of BLIS (positive Control, C+); and gray line represents the absence of pathogenic strain (negative control, C−). Pathogens are, respectively, represented by: (A) E. faecalis; (B) S. dysgalactiae; (C) S. hyicus; (D) S. enterica serovar Typhimurium; (E) S. enterica serovar Choleraesuis; (F) E. coli; (G) S. suis; (H) C. perfringens.
Figure 3
Figure 3
Molecular chromatogram of the BLIS produced by L. lactis L2 showing different peaks of intensity and MW. (A) components of the MRS medium; (B) components of the BLIS; (C) merge.
Figure 4
Figure 4
Prediction of bacteriocin genes within 37 L. lactis subsp. lactis genome assemblies and MW of their respective bacteriocins. Blue bars represent the number of hits for each bacteriocin identifier.
See this image and copyright information in PMC

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