Yeast killer toxins: from ecological significance to application. (4th July 2019)

• Record Type: Journal Article
• Authors: Mannazzu, Ilaria; Domizio, Paola; Carboni, Gavino; Zara, Severino; Zara, Giacomo; Comitini, Francesca; Budroni, Marilena; Ciani, Maurizio
• Is Part Of: Critical reviews in biotechnology. Volume 39:Number 5(2019)
• Page Start: 603
• Page End: 617
• Publication Date: 2019-07-04
• Subjects: Killer toxin -- natural antimicrobial -- interference competition -- spoilage yeast -- biological control -- therapeutic agents; Biotechnology -- Periodicals; Biotechnology -- Periodicals; Review Literature -- Periodicals; Public Health -- Periodicals; Environment -- Periodicals; Industry -- Periodicals; Biotechnology; Review Literature; Public Health; Environment; Industry; 660.6
• DOI: 10.1080/07388551.2019.1601679
• Languages: English
• ISSNs: 0738-8551

Abstract

Abstract: Killer toxins are proteins that are often glycosylated and bind to specific receptors on the surface of their target microorganism, which is then killed through a target-specific mode of action. The killer phenotype is widespread among yeast and about 100 yeast killer species have been described to date. The spectrum of action of the killer toxins they produce targets spoilage and pathogenic microorganisms. Thus, they have potential as natural antimicrobials in food and for biological control of plant pathogens, as well as therapeutic agents against animal and human infections. In spite of this wide range of possible applications, their exploitation on the industrial level is still in its infancy. Here, we initially briefly report on the biodiversity of killer toxins and the ecological significance of their production. Their actual and possible applications in the agro-food industry are discussed, together with recent advances in their heterologous production and the manipulation for development of peptide-based therapeutic agents. Graphical Abstract: