Salivaricin B gene - its localization and RFLP analysis in two potentially probiotic Lactobacillus salivarius strains

• Autorzy: Kizerwetter-Swida M. , Binek M.
• Języki publikacji: EN

Abstrakty

EN

The study has provided data on two Lactobacillus salivarius strains of poultry origin. The strains were investigated for the presence of genes encoding a bacteriocin: salivaricin B, and their localisation in chromosome or plasmid DNA. Specific primers were used to amplify a 224 bp fragment of salivaricin B gene (salB). RFLP analysis of PCR products revealed two DNA fragments of the predicted sizes upon digestion with Ndel and Xapl. Analysis with SspI allowed obtaining variability in two fragments in comparison to computer analysis of both strains, suggesting their divergency. It may be assumed that the amplified DNA fragments of salB gene share great, but not complete similarity to the previously described sequence of salB gene. Two examined strains showed different plasmid profiles; however bands of similar sizes were seen in both profiles. Genes responsible for salivaricin production are located on chromosomal DNA. Properties of these strains, in particular the presence of genes encoding bacteriocin production, imply that they may be used as potential probiotics for poultry.

Słowa kluczowe

EN

salivaricin B gene; gene localization; probiotic; Lactobacillus salivarius; bacteriocin; gene encoding; chromosome; plasmid DNA; poultry

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2010
• Tom: 54
• Numer: 4
• Opis fizyczny: p.513-516,fig.,ref.

Twórcy

autor

Kizerwetter-Swida M.

• Division of Bacteriology and Molecular Biology, Department of Pre-Clinical Sciences, Faculty of Veterinary Medicine, University of Life Sciences - SGGW, 02-786 Warsaw, Poland

autor

Binek M.

Bibliografia

• 1. Arihara K., Ogihara S., Mukai T., Itoh M., Kondo Y.: Salivacin 140, a novel bacteriocin from Lactobacillus salivarius subsp. salicinius T140 active against pathogenic bacteria. Lett Appl Microbiol 1996, 22, 420-424.
• 2. Barrett E., Hayes M., O'Connor P., Gardiner G., Fitzgerald G.F., Stanton C., Ross R.P., Hill C.: Salivaricin P, one of a family of two-component antilisterial bacteriocins produced by intestinal isolates of Lactobacillus salivarius. Appl Environ Microbiol 2007, 73, 3719-3723.
• 3. Cataloluk O., Giirakan C.G.: Characterization of salivaricin B, a protein expressed by Lactobacillus salivarius M7. Turk J Biol 2003, 21, 131-136.
• 4. Chin S.C., Abdullah N., Siang T.W., Wan H.Y.: Plasmid profiling and curing of Lactobacillus strains isolated from the gastrointestinal tract of chicken. J Microbiol 2005, 43, 251-256.
• 5. Fang F., Flynn S., Li Y., Claesson M.J., van Pijkeren J.P., Collins J.K., van Sinderen D., O'Toole P.W.: Characterization of endogenous plasmids from Lactobacillus salivarius UCC118. Appl Environ Microbiol 2008, 74, 3216- 3228.
• 6. Flynn S., van Sinderen D., Thornton G.M., Holo H., Nes I.F., Collins J.K.: Characterization of the genetic locus responsible for the production of ABP-118, a novel bacteriocin produced by the probiotic bacterium Lactobacillus salivarius subsp. salivarius UCC118. Microbiology 2002, 148, 973-984.
• 7. Gusils C., Oppezzo O., Pizarro R., Gonzalez S.: Adhesion of probiotic lactobacilli to chick intestinal mucus. Can J Microbiol 2003, 49, 472-478.
• 8. Jin W.H., Hwang C.F., Chen L.W., Tsen H.Y.: Viable counts, characteristic evaluation of commercial lactic acid bacteria products. Food Microbiol 2006, 23, 74-81.
• 9. Kizerwetter-Świda M., Binek M.: Selection of potentially probiotic Lactobacillus strains towards their inhibitory activity against poultry enteropathogenic bacteria. Pol J Microbiol 2005, 54, 287-294.
• 10. La Ragione R.M., Narbad A., Gasson M.J., Woodward M.J.: In vivo characterization of Lactobacillus johnsonii FI9785 for use as a defined competitive exclusion agent against bacterial pathogens in poultry. Lett Appl Microbiol 2004, 38, 197-205.
• 11. O'sullivan D.J., Klaenhammer T.R.: Rapid Mini-Prep isolation of high-quality plasmid DNA from Lactococcus and Lactobacillus spp. Appl Environ Microbiol 1993, 59, 2730-2733.
• 12. Pouwels P.M., Leer R.J.: Genetics of lactobacilli: Plasmids and gene expression. Antonie Van Leeuwenhoek 1993, 64, 85-107.
• 13. Robredo B., Torres C.: Bacteriocin production by Lactobacillus salivarius of animal origin. J Clin Microbiol 2000, 10, 3908-3909.
• 14. Roy D., Ward P., Vincent D., Mondou F.: Molecular identification of potentially probiotic lactobacilli. Curr Microbiol 2000, 40, 40-46.
• 15. Salminen S., Ouwehang A.G., Benno Y., Lee Y.K.: Probiotics: how should they be defined? Trends Food Sci Technol 1999, 10, 107-110.
• 16. Tsai C.C., Hsih H.Y., Chiu H.H., Lai Y.Y., Liu J.H., Yu B., Tsen H.Y.: Antagonistic activity against Salmonella infection in vitro and in vivo for two Lactobacillus strains from swine and poultry. Int J Food Microbiol 2005, 2, 185- 194.
• 17. Vincze T., Posfai J., Roberts R.J.: NEBcutter: a program to cleave DNA with restriction enzymes. Nucleic Acids Res 2003, 31, 3688-3691.