This review focuses on the structure and mode-of-action of non-lanthionine-containing peptide bacteriocins produced by Gram-positive bacteria. These bacteriocins may be divided into four groups: (i) the anti-listerial one-peptide pediocin-like bacteriocins that have very similar amino acid sequences, (ii) the two-peptide bacteriocins that consist of two different peptides, (iii) the cyclic bacteriocins, and (iv) the linear non-pediocin-like one-peptide bacteriocins. These bacteriocins are largely cationic, contain 20 to 70 residues, and kill cells through membrane-permeabilization. The pediocin-like bacteriocins are the ones that are best characterized. Upon contact with target membranes, their cationic N-terminal half forms a sheet-like structure that binds to the target cell surface, while their more hydrophobic helical-containing C-terminal half penetrates into the hydrophobic core of target-cell membranes and apparently binds to the mannose phosphotransferase permease in a manner that results in membrane leakage. Immunity proteins that protect cells from being killed by pediocin-like bacteriocins bind to the bacteriocin-permease complex and prevent bacteriocin-induced membrane-leakage. Recent structural analyses of two-peptide bacteriocins indicate that they form a helix-helix structure that penetrates into cell membranes. Also these bacteriocins may act by binding to integrated membrane proteins. It is proposed that many membrane-active peptide bacteriocins kill target-cells through basically the same mechanism; the common theme being that a membrane-penetrating part of bacteriocins bind to a membrane embedded region of an integrated membrane protein, thereby causing conformational alterations in the protein that in turn lead to membrane-leakage and cell death.
机构:
N CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, DEPT FOOD SCI, RALEIGH, NC 27695 USAN CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, DEPT FOOD SCI, RALEIGH, NC 27695 USA
ALLISON, GE
;
FREMAUX, C
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机构:
N CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, DEPT FOOD SCI, RALEIGH, NC 27695 USAN CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, DEPT FOOD SCI, RALEIGH, NC 27695 USA
FREMAUX, C
;
KLAENHAMMER, TR
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h-index: 0
机构:
N CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, DEPT FOOD SCI, RALEIGH, NC 27695 USAN CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, DEPT FOOD SCI, RALEIGH, NC 27695 USA
机构:
N CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, DEPT FOOD SCI, RALEIGH, NC 27695 USAN CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, DEPT FOOD SCI, RALEIGH, NC 27695 USA
ALLISON, GE
;
FREMAUX, C
论文数: 0引用数: 0
h-index: 0
机构:
N CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, DEPT FOOD SCI, RALEIGH, NC 27695 USAN CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, DEPT FOOD SCI, RALEIGH, NC 27695 USA
FREMAUX, C
;
KLAENHAMMER, TR
论文数: 0引用数: 0
h-index: 0
机构:
N CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, DEPT FOOD SCI, RALEIGH, NC 27695 USAN CAROLINA STATE UNIV, SE DAIRY FOODS RES CTR, DEPT FOOD SCI, RALEIGH, NC 27695 USA