title: Three Novel Lantibiotics, Ticins A1, A3, and A4, Have Extremely Stable Properties and Are Promising Food Biopreservatives.
abstract: Lantibiotics are antimicrobial peptides with potential applications as the next generation of antimicrobials in the food industry and/or the pharmaceutical industry. Nisin has successfully been used as a food preservative for over 40 years, but its major drawback is its limited stability under neutral and alkaline pH conditions. To identify alternatives with better biochemical properties, we screened more than 100 strains of the Bacillus cereus group. Three novel lantibiotics, ticins A1 (4,062.98 Da), A3 (4,048.96 Da), and A4 (4,063.02 Da), which were highly thermostable (121°C for 30 min) and extremely pH tolerant (pH 2.0 to 9.0), were identified in Bacillus thuringiensis BMB3201. They all showed potent antimicrobial activities against all tested Gram-positive bacteria and greater activities than those of nisin A against Bacillus cereus and Listeria monocytogenes, two important foodborne pathogens. These three novel lantibiotics, with their extremely stable properties and potent antimicrobial activities, have the potential for use as biopreservatives.
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China.
authors.forename: Bingyue
authors.initials: B
authors.lastname: Xin
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China.
authors.forename: Jinshui
authors.initials: J
authors.lastname: Zheng
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China.
authors.forename: Ziya
authors.initials: Z
authors.lastname: Xu
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China.
authors.forename: Congzhi
authors.initials: C
authors.lastname: Li
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China.
authors.forename: Lifang
authors.initials: L
authors.lastname: Ruan
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China.
authors.forename: Donghai
authors.initials: D
authors.lastname: Peng
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, China m98sun@mail.hzau.edu.cn.
authors.forename: Ming
authors.initials: M
authors.lastname: Sun
mesh_terms: D001409:Bacillus cereus / Q000187:drug effects; D001413:Bacillus thuringiensis / Q000378:metabolism*; D001430:Bacteriocins / Q000737:chemistry* / Q000378:metabolism*; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004355:Drug Stability; D005520:Food Preservatives / Q000737:chemistry* / Q000378:metabolism*; D006094:Gram-Positive Bacteria / Q000187:drug effects*; D006863:Hydrogen-Ion Concentration; D008826:Microbial Sensitivity Tests; D008969:Molecular Sequence Data; D017422:Sequence Analysis, DNA; D013696:Temperature
chemical_list: D001430:Bacteriocins; D004269:DNA, Bacterial; D005520:Food Preservatives