Macedovicin, the second food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198
| Autor: | Bart Devreese, Bruno Pot, Gonzalez Van Driessche, Marina Georgalaki, Rania Anastasiou, Konstantinos Papadimitriou, Effie Tsakalidou |
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| Přispěvatelé: | Faculty of Economic and Social Sciences and Solvay Business School, Department of Bio-engineering Sciences |
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Streptococcus thermophilus
Molecular Sequence Data Streptococcus suis Biology medicine.disease_cause phylogeny Microbiology Streptococcus bovis/classification Clostridium Bacterial Proteins Bacteriocins Bacteriocin Bacterial Proteins/chemistry Gene cluster medicine Streptococcus/classification Streptococcus Lantibiotics Clostridium perfringens Streptococcus bovis biology.organism_classification Molecular Weight Biochemistry Multigene Family Bacteriocins/biosynthesis Sequence Alignment Food Science |
| DOI: | 10.1016/j.fm.2012.09.008 |
| Popis: | Streptococcus macedonicus ACA-DC 198 was found to produce a second lantibiotic named macedovicin in addition to macedocin. Macedovicin was purified to homogeneity and mass spectrometric analysis identified a peptide of approximately 3.4 kDa. Partial N-terminal sequence analysis and tandem mass spectrometry revealed that macedovicin was identical to bovicin HJ50 and thermophilin 1277 produced by Streptococcus bovis and Streptococcus thermophilus, respectively. Macedovicin inhibits a broad spectrum of lactic acid bacteria, several food spoilage species (e.g. Clostridium spp.) and oral streptococci. We determined the complete biosynthetic gene cluster of macedovicin. Even though the gene clusters of macedovicin, thermophilin 1277 and bovicin HJ50 were almost identical at the nucleotide level, there were important differences in their predicted genes and proteins. Bovicin HJ50-like lantibiotics were also found to be encoded by Streptococcus suis strains SC84 and D12, Enterococcus columbae PLCH2, Clostridium perfringens JGS1721 and several Bacillus strains. All these lantibiotics contained a number of conserved amino acids that may be important for their biosynthesis and activity, while phylogenetic analysis supported their dispersion by horizontal gene transfer. In conclusion, the production of multiple bacteriocins may enhance the bio-protective potential of S. macedonicus during food fermentation. |
| Databáze: | OpenAIRE |
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