Engineering increased stability in the antimicrobial peptide pediocin PA-1 |
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Authors: | Johnsen L Fimland G Eijsink V Nissen-Meyer J |
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Institution: | Department of Biochemistry, University of Oslo, Oslo, Norway. |
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Abstract: | 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. |
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