Non-antibiotic antibacterial peptides and proteins of Escherichia coli: efficacy and potency of bacteriocins
Language English Country Great Britain, England Media print-electronic
Document type Journal Article, Research Support, Non-U.S. Gov't, Review
- Keywords
- Antimicrobials, E. coli, Escherichia, Shigella, bacteriocin, colicin, diarrhea, microcin, probiotic, virulence,
- MeSH
- Anti-Bacterial Agents biosynthesis isolation & purification pharmacology MeSH
- Bacteriocins biosynthesis isolation & purification pharmacology MeSH
- Escherichia coli metabolism MeSH
- Colicins biosynthesis isolation & purification pharmacology MeSH
- Humans MeSH
- Probiotics pharmacology MeSH
- Animals MeSH
- Check Tag
- Humans MeSH
- Animals MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
- Review MeSH
- Names of Substances
- Anti-Bacterial Agents MeSH
- Bacteriocins MeSH
- Colicins MeSH
- microcin MeSH Browser
INTRODUCTION: The emergence and spread of antibiotic resistance among pathogenic bacteria drives the search for alternative antimicrobial therapies. Bacteriocins represent a potential alternative to antibiotic treatment. In contrast to antibiotics, bacteriocins are peptides or proteins that have relatively narrow spectra of antibacterial activities and are produced by a wide range of bacterial species. Bacteriocins of Escherichia coli are historically classified as microcins and colicins, and, until now, more than 30 different bacteriocin types have been identified and characterized. AREAS COVERED: We performed bibliographical searches of online databases to review the literature regarding bacteriocins produced by E. coli with respect to their occurrence, bacteriocin role in bacterial colonization and pathogenicity, and application of their antimicrobial effect. EXPERT OPINION: The potential use of bacteriocins for applications in human and animal medicine and the food industry includes (i) the use of bacteriocin-producing probiotic strains, (ii) recombinant production in plants and application in food, and (iii) application of purified bacteriocins.
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