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Applied and Environmental Microbiology, November 2000, p. 4798-4802, Vol. 66, No. 11
Department of Biochemistry, University of
Oslo, Oslo,1 and Department of
Chemistry and Biotechnology, Agricultural University of Norway,
Ås,2 Norway
Received 3 April 2000/Accepted 18 August 2000
Pediocin PA-1 is a food grade antimicrobial peptide that has been
used as a food preservative. Upon storage at 4°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.
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.
Engineering Increased Stability in the Antimicrobial Peptide
Pediocin PA-1
*
Corresponding author. Mailing address: Department of
Biochemistry, University of Oslo, Post Box 1041, Blindern, 0316 Oslo, Norway. Phone: 47-22 85 66 32 or 47-22 85 73 51. Fax: 47-22 85 44 43. E-mail: gunnar.fimland{at}biokjemi.uio.no.
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