BACTERIOCIN PEPTIDES OF PROBIOTICS

Rita Narayanan* and B. Suresh Subramonian

ABSTRACT

Human body and health encompass a close harmony with a complex ecosystem that is composed of more than 1000 different bacterial species inhabiting the gastrointestinal tract, vagina and skin. This ecosystem of microbiota’ is acquired soon after birth and persists throughout life. These microbes play an important role in the physiology of their host, including the digestion and assimilation of nutrients, protection against pathogen colonization, modulation of immune responses, regulation of the fat storage, and stimulation of intestinal angiogenesis. Consumers are now aware of the importance of food safety, as many of the chemical additives used in food may raise issues of health risks. Commercially available preservatives may cause certain health discomforts. Moreover the use of antibiotics or residues in food is illegal. Antimicrobial peptides have been gaining attention as antimicrobial alternatives to chemical food preservatives. Unlike chemical preservatives , bacteriocins are “generally recognized as safe” (GRAS) and promises safe use as food preservatives in vegetables, dairy, processed cheese, meats, and other food products, as they inhibit microorganisms contamination (Deegan et al., 2006; Settanni and Corsetti, 2008). Bacteriocins are a kind of ribosomal synthesized antimicrobial peptides produced by bacteria, which can kill or inhibit other bacterial strains closely-related or non-related.

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