Antimicrobial Activity and Gene Analysis of Plantaricin F of Lactobacillus Originated from Tropical Fruits

  • TITIN YULINERY LEMBAGA ILMU PENGETAHUAN INDONESIA
  • NOVIK NURHIDAYAT LEMBAGA ILMU PENGETAHUAN INDONESIA

Abstract

Lactobacillus isolated from tropical fruits can be used as probiotic and potential to prevent diseases in the digestive tract due to bacteriocin content. One of the bacteriocin called plantaricin F, is produced by Lactobacillus plantarum. Plantarisin F has antimicrobial activity against Gram positive and Gram negative bacteria. The aim of the research was to test the antibacterial activities of several Lactobacillus species on 5 bacteria isolates, and analyzed the gene expression of plantaricin F. Seven isolates of ten selected isolates could inhibit the growth of Gram positive and Gram negative bacteria. Lactobacillus TB (NK) produced the largest inhibition area of 2.05 cm on E.coli, and twice stronger than chloramphenicol control. As confirmation, the plantaricin F gene was analyzed using RT-PCR. The analysis result showed that the size of plantaricin F gene was 70 bp. The highest relative expression of plantaricin F gene was shown by the Lactobacillus Mar A2 isolate of 10,676 Au, followed by Lactobacillus TB (NK) of 2.9207 Au, and the lowest was Lactobacillus TB (CK) of 0.5141 Au. Lactobacillus TB (NK) can be used as candidate of probiotic and alternative antibiotic in preventing of gastrointestinal disease.

References

1. Ogueke CC, Owuamanam CI, Ihediohanna NC, Iwouno JO. Probiotics and prebiotics: unfolding prospects for better human health. Pakistan Journal of Nutrition. 2010. 9(9):833-43.
2. Endaryanto A dan Harsono A. 2005; [1 tayangan]. diambil dari URL: http://old.pediatrik.com/buletin/06224114052-ubg9tv.pdf. diakses 29 Januari, 2011.
3. Savadogo AC, Ouara AT, Bassole IH, Traore AS. Bacteriocins and lactic acid bacteria – a minireview. Afr J Biotechnol. 2006. 5(9):678-83.
4. Food and Agriculture Organization and World Health Organization. Guidelines for the evaluation of probiotics in food: Report of Joint FAO/WHO Working Group on drafting Guidelines for the evaluation of probiotics in food. 2002. 1-11.
5. Ljungn Å and Wadström T. Lactobacillus Molecular Biology: From Genomics to Probiotics. Lund: Caister Academic Press; 2009. 205.
6. Vizoso Pinto MG, Schuster T, Briviba K, Watzl B, Holzapfel WH, Franz CM. Adhesive and chemokine stimulatory properties of potentially probiotic Lactobacillus strains. Journal of Food Protection. 2007. 70(1):125–34.
7. Anonymous. Pasca Panen Markisa. Sukarami: Departemen Pertanian Balai Pengkajian Teknologi Pertanian (BPTP); 1998. 49.
8. Barefoot SF and Nettles CG. Antibiosis revisited: bacteriocins produced by dairy starter cultures. J Dairy Sci. 1993. 76(8):2366-79.
9. James R, C Lazdunski, F Pattus. Bacteriocins, microcins and lantibiotics. Berlin, Heidelberg: Spinger-Verlag; 1992. 519.
10. Daeschel MA. Application and interactions of bacteriocins from lactic acid bacteria in foods and beverages. New York: Academic Press Inc; 1993. 63-91.
11. Sturme MHJ, Francke C, Sizen RJ, de Vos W, Kleerebezem M. Making sense of quorum sensing in lactobacilli: a special focus on Lactobacillus plantarum WCFS1. Microbiology. 2007. 153(12):3939–47.
12. Rojo-Bezares B, Sáenz Y, Navarro L, Jiménez-Días R, Zarazaga M, Ruiz-Larrea F, et al. Characterization of a new organization of the plantaricin locus in the inducible bacteriocin-producing Lactobacillus plantarum J23 of grape origin. Archives in Microbiology. 2008. 189(5):491–9.
13. Diep DB, Straume D, Kjos M, Torres C, Nes IF. An overview of the mosaic bacteriocin pln loci from Lactobacillus plantarum. Peptides. 2009. 30(8):1562–74.
14. Sáenz Y, Rojo-Bezares B, Navarro L, Díez L, Somalo S, Zarazaga M, et al. Genetic diversity of the pln locus among oenological Lactobacillus plantarum strains. International Journal of Microbiology. 2009. 134(3):176–83.
15. Kacem M, Zadi-Karam H, Karam N. Detection and activity of plantaricin OL15 a bacteriocin produced by Lactobacillus plantarum isolated from Algerian fermented olives. Grasas Aceites. 2005. 56(3):192-7.
16. Todorov S, Manuela V, Paul G. Comparison of two methods for purification of plantaricin ST31, a bacteriocin produced by Lactobacillus Plantarum ST31. Brazilian Journal of Microbiology. 2004. 35(1-2):157-60.
17. Paynter MJB, Brown KA, Hayasaka SS. Factors affecting the production of an antimicrobial agent, plantaricin F, by Lactobacillus plantarum BF001. Letter in Apllied Microbiology. 1997. 24(3):159-65.
18. Jørgenrud BM. Construction of a heterologous expression vector for plantaricin F, one of the peptides constituting the two-peptide bacteriocin plantaricin EF [thesis]. Oslo: University of Oslo; 2009. 99.
19. Harisha S. An introduction to practical biotechnology. New Delhi: Laxmi Publications; 2006. 172.
20. Gong HS, Meng XC, Wang H. Plantaricin MG active against Gram-negative bacteria produced by Lactobacillus plantarum KLDS1.0391 isolated from ‘‘Jiaoke”, a traditional fermented cream from China. Elsevier, Food Control. 2010. 21:89-96.
21. Sambrook J, Fritsch EF, Maniatis T. Molecular cloning, a laboratory manual. 2nd Ed. New York: Cold Spring Harbor Laboratory Press; 1989. 545.
22. Invitrogen. SuperScript III one-step RT- PCR system with platinum taq DNA polymerase. California: Life Technology; 2007.
23. Nurhidayat N. Laporan akhir kumulatif kegiatan program kompetitif: domestika bakteri probiotik dari buah-buahan untuk immunomodulator penunjang ketahanan pangan fungsional. Bogor: LIPI Cibinong; 2010. 1-58.
24. Anguirre M and Colins M. Lactic acid bacteria and human clinical infection. J Appl Bacteriol. 1993. 75:95-107.
25. Yani A. Fraksinasi komponen aktif antibakteri ekstrak kulit batang tanaman berenuk (Crescentia cujete L.) [skripsi]. Bogor: Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor; 2011. 8.
26. Pelczar MJ dan Chan ECS. Dasar-Dasar Mikrobiologi. Jakarta: UI Pr.; 2005. 5-190.
27. Siegers K and Entian KD. Genes involved in immunity to the latibiotic nisin produced by L. lactis 6F3. App and Env Microbiology. 1995. 61(3):1082-9.
28. Larsen AG, Vogensen FK, Josephsen J. Antimicrobial activity of lactic acid bacteria isolated from sour doughs: purification and characterization of bavaricin A, a bacteriocin produced by Lactobacillus bavaricus MI401. Journal of Applied Bacteriology. 1993. 75(2):113-22.
29. Lindgren SE and Dobrogosz WJ. Antagonistic activities olf lactic acid bacteria in food and feed fermentations. FEMS Microbiol Rev. 1990. 7(1-2):149-63.
30. Ray B. Fundamental food microbiology. Tokyo: CRS Press; 1996. 8-29.
31. Song H, Liu Y, Hu G, Qin Y, Lin S. An improved method for total RNA isolation from recalcitrant loquat (Eriobotyra Japonica Lindl.) Buds. Pak J Bot. 2011. 43(2):1163-71.
32. Smith AD, Datta SP, Smith GH, Campbell PN, Bently R, Mc Kenzie AH, et al. Oxford dictonary of biochemistry and moleculer biology. Oxford: Oxford University Pr. Inc.; 2000. 719.
33. Navarro L, Zarazaga M, Saenz J, Ruiz-Larrea F, Torres C. Bacteriocin production by lactic acid bacteria isolated from Rioja red wines. Journal of Applied Microbiology. 2000. 88(1):44-55.
Published
2013-09-30
How to Cite
YULINERY, TITIN; NURHIDAYAT, NOVIK. Antimicrobial Activity and Gene Analysis of Plantaricin F of Lactobacillus Originated from Tropical Fruits. JURNAL ILMU KEFARMASIAN INDONESIA, [S.l.], v. 11, n. 2, p. 147-155, sep. 2013. ISSN 2614-6495. Available at: <http://jifi.farmasi.univpancasila.ac.id/index.php/jifi/article/view/209>. Date accessed: 27 nov. 2024.
Section
Articles