PEGylation of the antimicrobial peptide nisin A: problems and perspectives.
Nisin is a natural antimicrobial peptide produced by Lactococcus lactis and widely employed as food preservative. Its low solubility in neutral aqueous solutions, its instability at physiological pH and its rapid breakdown by proteolytic enzymes has limited its use for processed foods (processed cheese, milk and derivatives, canned vegetables). The conjugation to poly(ethylene glycol) (PEG) could improve its solubility and protect it towards enzymes present in non optimally processed food. We report the synthesis of a PEG-nisin conjugate, and the microbiology assays against some bacterial cell lines.
Guiotto
Andrea
A
Dipartimento di Science Farmaceutiche, Padua, Italy.
Pozzobon
Michela
M
Canevari
Mirta
M
Manganelli
Riccardo
R
Scarin
Marino
M
Veronese
Francesco M
FM
D000900:Anti-Bacterial Agents / Q000138:chemical synthesis / Q000737:chemistry / Q000494:pharmacology; D000890:Anti-Infective Agents / Q000138:chemical synthesis* / Q000737:chemistry / Q000494:pharmacology; D008826:Microbial Sensitivity Tests / Q000706:statistics & numerical data; D009561:Nisin / Q000138:chemical synthesis* / Q000737:chemistry / Q000494:pharmacology; D011092:Polyethylene Glycols / Q000138:chemical synthesis* / Q000737:chemistry / Q000494:pharmacology
D000900:Anti-Bacterial Agents; D000890:Anti-Infective Agents; D009561:Nisin; D011092:Polyethylene Glycols; C102526:nisin A