Cited by 141Probiotics and Fermented FoodsAnimal Nutrition and PhysiologyGut microbiota and health

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Bacteriocin production: a relatively unharnessed probiotic trait?

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Hegarty, James W., Guinane, Caitriona M., Ross, R. Paul, Hill, Colin, Cotter, Paul D.·2016·F1000Research

DOI 10.12688/f1000research.9615.1PMC PMC5089130

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Abstract

Probiotics are "live microorganisms which, when consumed in adequate amounts, confer a health benefit to the host". A number of attributes are highly sought after among these microorganisms, including immunomodulation, epithelial barrier maintenance, competitive exclusion, production of short-chain fatty acids, and bile salt metabolism. Bacteriocin production is also generally regarded as a probiotic trait, but it can be argued that, in contrast to other traits, it is often considered a feature that is desirable, rather than a key probiotic trait. As such, the true potential of these antimicrobials has yet to be realised.

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Figure 1. Bacteriocins, from discovery to potential probiotic application. Strategies to identify new bacteriocins include culture-based methods and newer bioinformatics-based approaches. These can lead to the identification of bacteriocin-producing strains from traditionally utilised, or novel, probiotic species. The impact of a bacteriocin-producing strain on health can be assessed using in vitro, ex vivo, and in vivo methods and, depending on the outcome, has the potential to be applied to prevent or treat various disease states.CC BY · PubMed Central

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Authors: Hegarty, J. W., Guinane, C. M., Ross, R. P., Hill, C., & Cotter, P. D.
Affiliations: Teagasc - The Irish Agriculture and Food Development Authority (IE)
University College Cork (IE)
Corresponding author: Cotter, Paul D.
ORCID: Guinane, Caitriona M.
Ross, R. Paul
Hill, Colin
Cotter, Paul D.
Venue: F1000Research
Publisher: F1000 Research Ltd
Published: 2016-10-27
Volume: 5
Pages: 2587
ISSN: 2046-1402 (ISSN-L)
DOI: 10.12688/f1000research.9615.1
PMC: PMC5089130
OpenAlex: W2543921200
Cited by: 141
References: 75
Citations by year: 2026: 6 · 2025: 12 · 2024: 9 · 2023: 18 · 2022: 20 · 2021: 20 · 2020: 21 · 2019: 15 · 2018: 14 · 2017: 6
FWCI: 1.33
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (unspecified)
Locations: F1000Research (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
T-Stór (Teagasc) (submittedVersion, cc-by-nc-sa)
Funders: Science Foundation Ireland (11/P1/1137)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
Keywords: bacteriocin production, probiotics, antimicrobial peptides, competitive exclusion, immunomodulation, bile salt metabolism, short-chain fatty acids

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Bacteriocin production: a relatively unharnessed probiotic trait?

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