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Applied and Environmental Microbiology, November 2000, p. 4798-4802, Vol. 66, No. 11
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

Line Johnsen,1 Gunnar Fimland,1,* Vincent Eijsink,2 and Jon Nissen-Meyer1

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.

* 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.

Applied and Environmental Microbiology, November 2000, p. 4798-4802, Vol. 66, No. 11
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.


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