title: Isolation, purification, and amino acid sequence of lactobin A, one of the two bacteriocins produced by Lactobacillus amylovorus LMG P-13139.
abstract: Lactobacillus amylovorus LMG P-13139, isolated from corn steep liquor, produces two bactericidal peptides with respective estimated molecular masses of 4.5 and 6.0 kDa upon denaturing sodium dodecyl sulfatepolyacrylamide gel electrophoresis. The antimicrobial activity detected in the fermentation supernatant fraction of L. amylovorus LMG P-13139 was heat stable (20 min, 121 degrees C), displayed a narrow inhibitory spectrum, and was sensitive to proteinase K, trypsin, and alpha-chymotrypsin but insensitive to alpha-amylase, lysozyme, catalase, and lipase. The 4.5-kDa bacteriocin was purified and characterized and designated lactobin A. Lactobin A was isolated as a floating pellicle from culture supernatant brought to 35% saturation with ammonium sulfate. Upon this ammonium sulfate treatment, crude lactobin A was incorporated, together with Tween 80 as a major contaminant, in high-molecular-mass complexes sized at approximately 670 kDa by gel filtration chromatography. Contaminating fatty acids were removed from these micelles by a simple one-step methanol-chloroform extraction without loss of activity. Both inhibitory peptides were separated in an isocratic isopropanol gradient on a PepRPC 5/5 reversed-phase column, and both peptides retained activity towards Lactobacillus helveticus ATCC 15009 upon separation. Lactobin A has a molecular mass determined by electrospray mass spectrometry of 4,879 +/- 0.69 Da. Its peptide chain contains 50 unmodified amino acids, of which 26% are glycine residues and 40% are hydrophobic residues (A, V, L, I, and P). It displays the highest structural homology (42% identity and 28% similarity) with the lafX gene product, encoded by the second open reading frame of the lactacin F operon. These data strongly indicate that lactobin A belongs to the class IIb bacteriocins according to the classification of Klaenhammer.
authors.affiliation: Laboratorium voor Industriële Microbiologie en Biokatalyse, Universiteit Gent, Belgium.
authors.forename: B G
authors.initials: BG
authors.lastname: Contreras
authors.forename: L
authors.initials: L
authors.lastname: De Vuyst
authors.forename: B
authors.initials: B
authors.lastname: Devreese
authors.forename: K
authors.initials: K
authors.lastname: Busanyova
authors.forename: J
authors.initials: J
authors.lastname: Raymaeckers
authors.forename: F
authors.initials: F
authors.lastname: Bosman
authors.forename: E
authors.initials: E
authors.lastname: Sablon
authors.forename: E J
authors.initials: EJ
authors.lastname: Vandamme
mesh_terms: D000434:Alcoholic Beverages / Q000382:microbiology; D000595:Amino Acid Sequence; D001426:Bacterial Proteins / Q000096:biosynthesis / Q000235:genetics* / Q000302:isolation & purification*; D001430:Bacteriocins / Q000096:biosynthesis / Q000235:genetics* / Q000302:isolation & purification*; D005285:Fermentation; D007778:Lactobacillus / Q000235:genetics* / Q000378:metabolism*; D008969:Molecular Sequence Data; D008970:Molecular Weight; D017386:Sequence Homology, Amino Acid
chemical_list: D001426:Bacterial Proteins; D001430:Bacteriocins; C103950:lactobin A protein, Lactobacillus