Lactocin S is a lantibiotic peptide with potent antibacterial activity against a range of gram-positive bacteria. Because of challenges in obtaining sufficient quantities of this compound from natural sources, the stereochemistry of the lanthionine residues in lactocin S had not been confirmed. This report describes the chemical synthesis of lactocin S on chlorotrityl polystyrene resin in 10% overall yield using intramolecular cyclization to form the lanthionine rings and employing fragment coupling for the two N-terminal residues. This represents the first report of solid-supported synthesis of a naturally occurring lantibiotic. Comparison to lactocin S isolated from Lactobacillus sakei L45 using a combination of HPLC, MS/MS sequencing, bacterial testing, and chiral GC-MS analysis confirmed the initially proposed structure and the stereochemistry of the DL-lanthionine residues.
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http://dx.doi.org/10.1021/ja9095945 | DOI Listing |
Food Microbiol
August 2024
Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina. Electronic address:
The effect of lactocin AL705, bacteriocin produced by Latilactobacillus (Lat.) curvatus CRL1579 against Listeria biofilms on stainless steel (SS) and polytetrafluoroethylene (PTFE) coupons at 10 °C was investigated. L.
View Article and Find Full Text PDFJ Sci Food Agric
May 2024
Fujian Key Laboratory of Inspection and Quarantine Technology Research, Fuzhou, China.
Background: The bacteriocins, particularly derived from lactic acid bacteria, currently exhibit potential as a promising food preservative owing to their low toxicity and potent antimicrobial activity. This study aimed to evaluate the efficacy of lactocin 63, produced by Lactobacillus coryniformis, in inhibiting the deterioration of Lateolabrax japonicas during chilled storage, while also investigating its underlying inhibitory mechanism. The measurement of total viable count, biogenic amines, and volatile organic compounds were conducted, along with high-throughput sequencing and sensory evaluation.
View Article and Find Full Text PDFFood Sci Technol Int
June 2023
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
In this study, a novel bacteriocin Lactocin C-M2 produced by C-M2, combined with dielectric barrier discharged cold plasma (DBD-CP), was used to evaluate the antibacterial effect on aquatic foods. After the purification procedures of ethyl acetate extraction, cation exchange chromatography and semi-preparative liquid phase, the stability of Lactocin C-M2 under DBD-CP environment was determined, and the preservation effect of these two joint treatments was investigated on fresh white fish samples. As revealed by LC-MS/MS and BLAST analysis, Lactocin C-M2 is a new type of class II bacteriocin, with a molecular weight of 863.
View Article and Find Full Text PDFInt J Food Microbiol
June 2022
Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, T4000ILC San Miguel de Tucumán, Tucumán, Argentina. Electronic address:
Food Res Int
April 2022
State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; School of Life Science, University of Chinese Academy of Sciences, Beijing 100049, China. Electronic address:
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