title: Nisin promotes the formation of non-lamellar inverted phases in unsaturated phosphatidylethanolamines.
abstract: Nisin, a peptide used as a food preservative, is shown, by 31P-nuclear magnetic resonance and infrared spectroscopy, to perturb the structure of membranes formed of unsaturated phosphatidylethanolamine (PE) and to induce the formation of inverted non-lamellar phases. In the case of dioleoyl-sn-glycero-3-phosphatidylethanolamine (DOPE), nisin promotes the formation of inverted hexagonal phase. Similarly, the peptide induces the formation of an isotropic phase, most likely a cubic phase, with 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphatidylethanolamine (POPE). It is proposed that the insertion of the peptide in the bilayer shifts the amphiphilic balance by increasing the hydrophobic contribution and is at the origin of the changes in the polymorphic propensities of PE. This is supported by the fact that the presence of cholesterol in the PE bilayer inhibits the power of nisin to perturb the membrane structure, most likely because the peptide insertion is difficult in the fluid ordered phase. This finding provides insight into possible antibacterial mechanisms of nisin.
authors: Department of Chemistry, C.P. 6128, Succ. Centre Ville, Université de Montréal, Montréal, Qué. H3C 3J7, Canada.
authors: R
authors: R
authors: El Jastimi
authors: M
authors: M
authors: Lafleur
mesh_terms: D000595:Amino Acid Sequence; D005520:Food Preservatives / Q000494:pharmacology*; D009682:Magnetic Resonance Spectroscopy; D008969:Molecular Sequence Data; D009561:Nisin / Q000494:pharmacology*; D010714:Phosphatidylethanolamines / Q000737:chemistry*; D013055:Spectrophotometry, Infrared
chemical_list: D005520:Food Preservatives; D010714:Phosphatidylethanolamines; C057561:1-palmitoyl-2-oleoylphosphatidylethanolamine; D009561:Nisin; C094877:dioleoyl phosphatidylethanolamine