INVESTIGADORES
PESCARETTI Maria De Las Mercedes
congresos y reuniones científicas
Título:
STUDY OF THE SYNERGIC INTERACTION EFFECT BETWEEN NISIN AND THE SHIGELLA FLEXNERI 2?S ANTIMICROBIAL PEPTIDE
Autor/es:
MARIA FLORENCIA BALLESTEROS; MÓNICA F. TORREZ LAMBERTI; MARÍA DE LAS MERCEDES PESCARETTI; MÓNICA A. DELGADO
Lugar:
online
Reunión:
Congreso; IV REUNIÓN CONJUNTA DE SOCIEDADES DE BIOLOGÍA DE LA REPÚBLICA ARGENTINA; 2020
Resumen:
Bacteriocins are antimicrobial peptides that have antagonistic effects against other organisms. Nisin is the most studied bacteriocin able to inhibit a broad spectrum of food spoilage. Shigella flexneri 2 AC172 produce a bacteriocin like peptide that displays antimicrobial activity against E. coli AB1133. In this work we evaluated the synergistic effect produced by the combination of nisin with cell-free supernatant of Shigella flexneri 2 AC172 on the sensitive growth. The antimicrobial activity of these peptides, alone or in combination, against foodborne bacterial pathogens was determined by the minimal inhibitory concentration (MIC) method, followed by the optical density determination at 600 nm, using a microplate reader. For these purpose, a 96-well microplate containing serial double dilutions of nisin, the cell-free supernatant of Shigella flexneri 2 AC172 or different nisin/cell-free supernatant amount combination, were inoculated with a sensitive bacterial suspension containing 104?105 CFU/ml, and incubated for 24 h at 37°C. The MIC values were used to determinate the Fractional inhibitory concentration (FIC) and the FIC index (FICI), which finally defined the synergistic effect exert by them. These natural antimicrobial combinations represent a useful biotechnological strategy applicable to preservation of the food industry, in order to combat foodborne pathogens that can affect the human health.