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Front Microbiol. 2014 May 26;5:241. doi: 10.3389/fmicb.2014.00241. eCollection 2014.

Antibacterial activities of bacteriocins: application in foods and pharmaceuticals.

Author information

1
Research Center for Industry of Human Ecology, Chang Gung University of Science and Technology Taoyuan, Taiwan ; Pharmaceutics Laboratory, Graduate Institute of Natural Products, Chang Gung University Taoyuan, Taiwan.
2
Center for General Education, Chang Gung University of Science and Technology Taoyuan, Taiwan ; Chronic Diseases and Health Promotion Research Center, Chang Gung University of Science and Technology Taoyuan, Taiwan.
3
Department of Microbiology, Immunology, and Molecular Genetics, University of California, Los Angeles Los Angeles, CA, USA.
4
Research Center for Industry of Human Ecology, Chang Gung University of Science and Technology Taoyuan, Taiwan ; Pharmaceutics Laboratory, Graduate Institute of Natural Products, Chang Gung University Taoyuan, Taiwan ; Chinese Herbal Medicine Research Team, Healthy Aging Research Center, Chang Gung University Taoyuan, Taiwan.

Abstract

Bacteriocins are a kind of ribosomal synthesized antimicrobial peptides produced by bacteria, which can kill or inhibit bacterial strains closely-related or non-related to produced bacteria, but will not harm the bacteria themselves by specific immunity proteins. Bacteriocins become one of the weapons against microorganisms due to the specific characteristics of large diversity of structure and function, natural resource, and being stable to heat. Many recent studies have purified and identified bacteriocins for application in food technology, which aims to extend food preservation time, treat pathogen disease and cancer therapy, and maintain human health. Therefore, bacteriocins may become a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens in the future. This review article summarizes different types of bacteriocins from bacteria. The latter half of this review focuses on the potential applications in food science and pharmaceutical industry.

KEYWORDS:

bacteriocin; cancer treatment; food; natural product; protein

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