Engineering increased stability in the antimicrobial peptide pediocin PA-1.
Pediocin PA-1 is a food grade antimicrobial peptide that has been used as a food preservative. Upon storage at 4 degrees C or room temperature, pediocin PA-1 looses activity, and there is a concomitant 16-Da increase in the molecular mass. It is shown that the loss of activity follows first-order kinetics and that the instability can be prevented by replacing the single methionine residue (Met31) in pediocin PA-1. Replacing Met by Ala, Ile, or Leu protected the peptide from oxidation and had only minor effects on bacteriocin activity (for most indicator strains 100% activity was maintained). Replacement of Met by Asp was highly deleterious for bacteriocin activity.
Johnsen
L
L
Department of Biochemistry, University of Oslo, Oslo, Norway.
Fimland
G
G
Eijsink
V
V
Nissen-Meyer
J
J
D000595:Amino Acid Sequence; D000900:Anti-Bacterial Agents / Q000737:chemistry* / Q000302:isolation & purification / Q000378:metabolism; D001430:Bacteriocins / Q000737:chemistry* / Q000235:genetics* / Q000302:isolation & purification / Q000378:metabolism; D004355:Drug Stability; D005818:Genetic Engineering; D008969:Molecular Sequence Data; D009152:Mutagenicity Tests; D000070017:Pediocins; D010376:Pediococcus / Q000235:genetics / Q000378:metabolism; D010957:Plasmids / Q000235:genetics; D017422:Sequence Analysis, DNA; D014169:Transformation, Bacterial
D000900:Anti-Bacterial Agents; D001430:Bacteriocins; D000070017:Pediocins; C074288:pediocin PA-1; C087217:sakacin P protein, Lactobacillus