Sakacin

Sakacin is a class of antimicrobial peptides, which are produced by certain strains of Lactobacillus sakei. These peptides are known for their bacteriocin properties, specifically against the food-borne pathogen Listeria monocytogenes. Sakacins are used in food preservation due to their ability to inhibit the growth of harmful bacteria.

Classification

Sakacins are classified under the broader category of bacteriocins, which are ribosomally synthesized antimicrobial peptides produced by bacteria. They are further classified into two types: Sakacin P and Sakacin A, based on their genetic and biochemical characteristics.

Production

Sakacins are produced by certain strains of the bacterium Lactobacillus sakei, which is commonly found in meat and fish products. The production of sakacin is influenced by various factors such as temperature, pH, and nutrient availability.

Mechanism of Action

Sakacins exert their antimicrobial effect by disrupting the cell membrane of target bacteria, leading to cell death. They bind to specific receptors on the bacterial cell surface, which allows them to insert into the cell membrane and form pores. This results in leakage of cell contents and eventually cell death.

Applications

Due to their antimicrobial properties, sakacins are used in food preservation. They are particularly effective against Listeria monocytogenes, a food-borne pathogen that can cause serious illness in humans. Sakacins can be incorporated into food packaging materials to extend the shelf life of food products and ensure food safety.

Safety

As sakacins are naturally produced by bacteria that are commonly found in food, they are considered safe for human consumption. However, further research is needed to fully understand their potential effects on human health.

See Also

• Antimicrobial peptides
• Bacteriocins
• Lactobacillus sakei
• Listeria monocytogenes

Sakacin Resources
Most recent articles Ongoing trials	Wikipedia