Identification of unusual amino acids in peptides using automated sequential Edman degradation coupled to direct detection by electrospray-ionization mass spectrometry

Walk, T.; muth, Roderich S; Kempter, Christoph; Gnau, Volker; Jack, Ralph W.; Jung, G.

doi:10.1002/(sici)1097-0282(19990405)49:4<329::aid-bip7>3.0.co;2-f

Cited by 10 publications

(8 citation statements)

References 52 publications

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“…Samples for automated Edman degradation were applied to a TFA-treated glass fiber support (13). Prior to N-terminal sequencing, the peptide was derivatized by using the method of Meyer et al (23) as modified by Walk et al (42). Mass analyses and N-terminal sequencing were carried out at the Protein Microchemistry Facility (Department of Biochemistry, University of Otago).…”

Section: Methodsmentioning

confidence: 99%

Molecular and Genetic Characterization of a Novel Nisin Variant Produced by Streptococcus uberis

Wirawan

Klesse

Jack

et al. 2006

Appl Environ Microbiol

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154

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Streptococcus uberis is one of the principal causative agents of bovine mastitis. In this study, we report that S. uberis strain 42 produces a lantibiotic, nisin U, which is 78% identical (82% similar) to nisin A from Lactococcus lactis. The 15.6-kb nisin U locus comprises 11 open reading frames, similar in putative functionality but differing in arrangement from that of the nisin A biosynthetic cluster. The nisin U producer strain exhibits specific resistance (immunity) to nisin U and cross-resistance to nisin A, a finding consistent with the 55% sequence similarity of their respective immunity peptides. Homologues of the nisin U structural gene were identified in several additional S. uberis strains, and in each case cross-protective immunity was expressed to nisin A and to the other producers of nisin U and its variants. To our knowledge, this is the first report both of characterization of a bacteriocin by S. uberis, as well as of a member of the nisin family of peptides in a species other than L. lactis.The lactic acid bacterium Streptococcus uberis, in nature primarily found on the lips and skin of cows, in raw milk, and on udder tissue (11), is also a major cause of bovine mastitis (4). Due to the ubiquity of this bacterium in the environment of the dairy cow, teat-end contamination poses a constant threat of infection, and the current level of disease caused by S. uberis remains a persistent problem impacting both on the economic production of milk and on the welfare of the dairy cow (21).Many lactic acid bacteria produce broad-spectrum proteinaceous antimicrobials called bacteriocins, some of which could provide valuable alternatives to traditional therapeutic antibiotics for the treatment of infectious diseases (30). Two such bacteriocins, nisin and lacticin 3147, which are produced by strains of Lactococcus lactis are potential candidates for mastitis control (5, 30). Nisin is the active ingredient in two commercial products: Consept (Applied Microbiology, Inc., New York, NY) and Wipe-Out (ImmuCell, Portland, OR). Lacticin 3147 has also been evaluated as a teat-seal formulation for the prevention of mastitis during the "dry" period in which the cow is not lactating (30).Nisin and lacticin 3147 both belong to the lantibiotic class of bacteriocins (10, 34). The lantibiotics are ribosomally synthesized, low-molecular-weight, heat-stable peptides characterized by their content of posttranslationally modified amino acids, including lanthionine and/or ␤-methyl-lanthionine (22,26,31). Nisin is the most intensively studied lantibiotic (20,35,37). Nisin Z (25) and nisin Q (45) are two natural variants of the original nisin A, differing in their propeptide components from nisin A by one and four amino acids, respectively. Lantibiotic loci typically comprise a structural gene (lanA) and other genes that encode proteins responsible for posttranslational modification of the prepeptide (lanB and lanC, or lanM), proteolytic processing (lanP), transport (lanT), producer selfprotection (lanI and lanEFG), and regulatio...

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Section: Methodsmentioning

confidence: 99%

Molecular and Genetic Characterization of a Novel Nisin Variant Produced by Streptococcus uberis

Wirawan

Klesse

Jack

et al. 2006

Appl Environ Microbiol

Self Cite

180

154

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“…In addition, molecular weight of SA-FF22 bacteriocin like substance was analyzed by ESI-MS (Jack et al, 1996). Moreover, an extra ordinary powerful tool for determination of biological samples' molecular mass is electrospray-ionization mass spectrometry (ESI-MS) (Walk et al, 1999).…”

Section: Characterization Of Bacteriocinsmentioning

confidence: 99%

“…However, Walk et al (1999) reported that during automated protein sequencing numerous troubles might arise of compounds containing nonproteinogenic amino acids. Complete amino acid sequence was determined by using the coupled sequenator-ESI-MS system.…”

Section: Characterization Of Bacteriocinsmentioning

confidence: 99%

Bacteriocin as an advanced technology in food industry

Delesa¹

2017

Int. J. Adv. Res. Biol. Sci.

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Concentration in novel biological preservation has increased during recent years, supported by research indicating that antagonistic microorganisms or their antimicrobial metabolites may have some potential as natural preservativesto control the growth of pathogenic bacteria in foods, andalso to control mycotoxinogenic fungi. Bacteriocins produced by lactic acid bacteria (LAB) are attracting considerable interest as food preservatives and safe alternatives to conventional antimicrobials in food industry as novel technology .The current global response to these useful bacteriocins needs to be improved by genetic or metabolic engineering. Due to the alarming rise in antibiotic resistance and adverse effects provoked by a number of antibiotics, bacteriocins have been applied in several fields: human health, food industry, animal health, and medicine, in particular as a substitution for the traditional growth promoters, antibiotics. Lactic Acid Bacteria (LAB) bacterocins are likely used because of their "safe" (GRAS) status, especially in food industry as bio-preservatives. Among these LAB bacteriocins, commercially marketed, nisin groups produced by Lactococcus lactis subsp. lactis and pediocins produced by Pediococcus sp., are the most characterized by their antibacterial property. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the additionof chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturallypreserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). Therefore, this review paper is intention to discuss the novel and attractive application of bacteriocin producing by Lactic acid bacteria as innovative technology in food industry.

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“…The routine identification by HPLC retention times is only standardized for the 19 essential amino acids. As a consequence, the sequencer-ESI-MS-coupling was developed for more sophisticated sequence analysis [17] (Fig. 19.3).…”

Section: Automated Sequential Edman Degradation Combined With Esi-ms mentioning

confidence: 99%

Structure Elucidation and Chemical Synthesis of Microbial Metabolites

Metzger¹,

Jung

2001

Microbial Fundamentals of Biotechnology

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Identification of unusual amino acids in peptides using automated sequential Edman degradation coupled to direct detection by electrospray-ionization mass spectrometry

Cited by 10 publications

References 52 publications

Molecular and Genetic Characterization of a Novel Nisin Variant Produced by Streptococcus uberis

Molecular and Genetic Characterization of a Novel Nisin Variant Produced by Streptococcus uberis

Bacteriocin as an advanced technology in food industry

Structure Elucidation and Chemical Synthesis of Microbial Metabolites

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