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| 3. |  | FAGUNDES, P. C.; CEOTTO, H.; POTTER, A.; BRITO, M. A. V. P. e; BREDE, D.; NES, I. F.; BASTOS, M. do C. de F. Hyicin 3682, a bioactive peptide produced by Staphylococcus hyicus 3682 with potential applications for food preservation. Research in Microbiology, v. 162, n. 10, p. 1052-1059, 2011.| Biblioteca(s): Embrapa Gado de Leite. |
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| 4. | | COELHO, M. L. V.; NASCIMENTO, J. dos S.; FAGUNDES, P. C.; MADUREIRA, D. J.; OLIVEIRA, S. S. de; BRITO, M. A. V. de P.; BASTOS, M. do C. de F. Activity of staphylococcal bacteriocins against Staphylococcus aureus and Streptococcus agalactiae involved in bovine mastitis. Research in Microbiology, Paris, v. 158, p. 625-630, 2007.| Biblioteca(s): Embrapa Gado de Leite. |
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| 5. | | MARQUES-BASTOS, S. L. S.; COELHO, M. L. V.; SANTOS, I. N. de S.; MORENO, D. S. A.; BARRIAS, E. S.; MENDONÇA, J. F. M. de; MENDONCA, L. C.; LANGE, C. C.; BRITO, M. A. V. de P.; BASTOS, M. do C. de F. Effects of the natural antimicrobial peptide aureocin A53 on cells of Staphylococcus aureus and Streptococcus agalactiae involved in bovine mastitis in the excised teat model. World Journal of Microbiology & Biotechnology, v. 39, n. 1, article 5, 2023.| Biblioteca(s): Embrapa Gado de Leite. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
22/12/2011 |
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Data da última atualização: |
05/02/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
FAGUNDES, P. C.; CEOTTO, H.; POTTER, A.; BRITO, M. A. V. P. e; BREDE, D.; NES, I. F.; BASTOS, M. do C. de F. |
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Afiliação: |
PATRÍCIA CARLIN FAGUNDES, UFRJ; HILANA CEOTTO, UFRJ; AMINA POTTER, UFRJ; MARIA APARECIDA V PAIVA E BRITO, CNPGL; DAG BREDE, Norwegian University of Life Sciences; INGOLF F. NES, Norwegian University of Life Sciences; MARIA DO CARMO DE FREIRE BASTOS, UFRJ. |
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Título: |
Hyicin 3682, a bioactive peptide produced by Staphylococcus hyicus 3682 with potential applications for food preservation. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Research in Microbiology, v. 162, n. 10, p. 1052-1059, 2011. |
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DOI: |
https://doi.org/10.1016/j.resmic.2011.10.002 |
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Idioma: |
Inglês |
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Conteúdo: |
Bacteriocins are peptides produced by bacteria and having inhibitory activity against other bacteria. Many of these substances may be useful as antibacterial agents for practical applications. In this study, 21 Staphylococcus spp. isolated from pigs, dogs and bovine milk in different states of Brazil were investigated for staphylococcin production. Hyicin 3682, a bacteriocin produced by one such strain, inhibited almost all strains tested, including Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. PCR experiments showed that hyicin 3682 is lantibiotic-related, but not identical, to both epidermin and Bsa. The maximum production of hyicin 3682 (6,400 AU/ml) was observed after 24 h of growth in BHI medium at 37 °C. Hyicin 3682 proved to be a cationic, small antimicrobial peptide with a molecular mass of 2,139 Da. It exhibited resistance to low pH and to heating at 65 °C, and partial sensitivity to proteolytic enzymes. Taken together, these results suggest that hyicin 3682, the first bacteriocin characterized in Staphylococcus hyicus, has potential biotechnological applications as a food preservative. Moreover, hyicin 3682 was able to inhibit its producer strain, suggesting that an effective immune system for specific protection against hyicin 3682 is not found in its producer strain, a characteristic not described thus far for other staphylococcins. |
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Palavras-Chave: |
Bacteriocin; Bioactive peptide; Hyicin 3682. |
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Thesaurus NAL: |
food preservation; Staphylococcus hyicus. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02231naa a2200265 a 4500
001 1910730
005 2024-02-05
008 2011 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.resmic.2011.10.002$2DOI
100 1 $aFAGUNDES, P. C.
245 $aHyicin 3682, a bioactive peptide produced by Staphylococcus hyicus 3682 with potential applications for food preservation.$h[electronic resource]
260 $c2011
520 $aBacteriocins are peptides produced by bacteria and having inhibitory activity against other bacteria. Many of these substances may be useful as antibacterial agents for practical applications. In this study, 21 Staphylococcus spp. isolated from pigs, dogs and bovine milk in different states of Brazil were investigated for staphylococcin production. Hyicin 3682, a bacteriocin produced by one such strain, inhibited almost all strains tested, including Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. PCR experiments showed that hyicin 3682 is lantibiotic-related, but not identical, to both epidermin and Bsa. The maximum production of hyicin 3682 (6,400 AU/ml) was observed after 24 h of growth in BHI medium at 37 °C. Hyicin 3682 proved to be a cationic, small antimicrobial peptide with a molecular mass of 2,139 Da. It exhibited resistance to low pH and to heating at 65 °C, and partial sensitivity to proteolytic enzymes. Taken together, these results suggest that hyicin 3682, the first bacteriocin characterized in Staphylococcus hyicus, has potential biotechnological applications as a food preservative. Moreover, hyicin 3682 was able to inhibit its producer strain, suggesting that an effective immune system for specific protection against hyicin 3682 is not found in its producer strain, a characteristic not described thus far for other staphylococcins.
650 $afood preservation
650 $aStaphylococcus hyicus
653 $aBacteriocin
653 $aBioactive peptide
653 $aHyicin 3682
700 1 $aCEOTTO, H.
700 1 $aPOTTER, A.
700 1 $aBRITO, M. A. V. P. e
700 1 $aBREDE, D.
700 1 $aNES, I. F.
700 1 $aBASTOS, M. do C. de F.
773 $tResearch in Microbiology$gv. 162, n. 10, p. 1052-1059, 2011.
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