Pediocin N5p from Pediococcus pentosaceus: adsorption on bacterial strains.
Pediocin N5p is a bacteriocin produced by Pediococcus pentosaceus isolated from wine. It is absorbed on both sensitive and resistant Gram-positive and Gram-negative bacteria in non specific (non lethal) sites and higher values, up to 30% are observed in sensitive strains suggesting the presence of particular (lethal) receptors. Cell death without lysis is produced by the action of pediocin on sensitive strains. The cations Mg2+ and Mn2+ increase the pediocin binding by 80 and 100%, respectively. Treatment of sensitive cells with proteolytic enzymes and 1% SDS increases the subsequent binding of bacteriocin by 100 and 25%, respectively. As a lipid moiety of pediocin N5p is critical to its activity, probably a hydrophobic interaction with the peptidic receptor, stabilized by Mn2+ or Mg2+ might be established. Pediocin N5p adsorption is not affected by ethanol and SO2, two factors involved in vinification.
Manca de Nadra
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MC
Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Argentina.
Sandino de Lamelas
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Strasser de Saad
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D000327:Adsorption; D000900:Anti-Bacterial Agents / Q000493:pharmacokinetics*; D001430:Bacteriocins / Q000493:pharmacokinetics*; D006090:Gram-Negative Bacteria / Q000378:metabolism; D006094:Gram-Positive Bacteria / Q000378:metabolism; D010376:Pediococcus / Q000378:metabolism*
D000900:Anti-Bacterial Agents; D001430:Bacteriocins