Lactobacillus plantarum derived nanoparticles deliver class IIa bacteriocin as a potential natural food preservatives

In recent years, the growing concern over human health risks associated with chemical preservatives in food has sparked increased interest in utilizing natural biopreservatives derived from probiotics. Bacteriocins, which are antibacterial peptides that have been deemed safe for human consumption and have been applied to food preservation. Several studies have emphasized that nanoparticles derived from edible plants can modulate microbes' metabolic processes. In this study, we discovered that Lactobacillus plantarum LPL-1 can produce extracellular nanoparticles (LPL-NPs) containing a specific class IIa bacteriocin known as plantaricin LPL-1. LPL-NPs effectively suppressed the growth of Listeria monocytogenes 54002 by gradually disrupting their cell membranes. Intriguingly, we have also demonstrated that the ginger derived exosome-like NPs (GELNPs) enhance the antibacterial activity of LPL-NPs by enriching plantaricin LPL-1 within them through activation of a quorum sensing system component. Furthermore, GELNPs-treated LPL-NPs (GLPL-NPs) can effectively extend the storage period of sturgeon at 4 degrees C by mitigating pathogenic bacterial growth, preserving sensory quality, and reducing the levels of total volatile basic nitrogen (TVB-N), K value, trichloroacetic acid (TCA)-soluble peptides, and thiobarbituric acid reactive substances (TBARS). This study provides insight into a strategy for application of LPL-NPs as a natural biopreservative for food preservation.