Characterization and structure analysis of a novel bacteriocin, lacticin Z, produced by Lactococcus lactis QU 14

Shun Iwatani, Takeshi Zendo, Fuminori Yoneyama, Jiro Nakayama, Kenji Sonomoto

Research output: Contribution to journalArticle

41 Citations (Scopus)

Abstract

A novel bacteriocin, lacticin Z, produced by Lactococcus lactis QU 14 isolated from a horse's intestinal tract was identified. Lacticin Z was purified through a three step procedure comprised of hydrophobic-interaction, cation-exchange chromatography, and reverse-phase HPLC. ESI-TOF MS determined the molecular mass of lacticin Z to be 5,968.9 Da. The primary structure of lacticin Z was found to consist of 53 amino acid residues without any leader sequence or signal peptide. Lacticin Z showed homology to lacticin Q from L. lactis QU 5, aureocin A53 from Staphylococcus aureus A53, and mutacin BHT-B from Streptococcus rattus strain BHT. It exhibited a nanomolar range of MICs against various Gram-positive bacteria, and the activity was completely stable up to 100°C. Unlike many of other LAB bacteriocins, the stability of lacticin Z was emphasized under alkaline conditions rather than acidic conditions. All the results indicated that lacticin Z belongs to a novel type of bacteriocin.

Original languageEnglish
Pages (from-to)1984-1992
Number of pages9
JournalBioscience, Biotechnology and Biochemistry
Volume71
Issue number8
DOIs
Publication statusPublished - Nov 21 2007

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Bacteriocins
Lactococcus lactis
bacteriocins
Molecular mass
Chromatography
Amino acids
Butylated Hydroxytoluene
Ion exchange
Bacteria
Positive ions
Streptococcus ratti
hydrophobic bonding
Gram-Positive Bacteria
Reverse-Phase Chromatography
Gram-positive bacteria
Protein Sorting Signals
Streptococcus
signal peptide
Hydrophobic and Hydrophilic Interactions
Horses

All Science Journal Classification (ASJC) codes

  • Bioengineering
  • Biotechnology
  • Biochemistry
  • Biochemistry, Genetics and Molecular Biology(all)
  • Chemistry (miscellaneous)
  • Applied Microbiology and Biotechnology
  • Food Science

Cite this

Characterization and structure analysis of a novel bacteriocin, lacticin Z, produced by Lactococcus lactis QU 14. / Iwatani, Shun; Zendo, Takeshi; Yoneyama, Fuminori; Nakayama, Jiro; Sonomoto, Kenji.

In: Bioscience, Biotechnology and Biochemistry, Vol. 71, No. 8, 21.11.2007, p. 1984-1992.

Research output: Contribution to journalArticle

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