Lipid II-Based Antimicrobial Activity of the Lantibiotic Plantaricin C

Wiedemann, Imke; Böttiger, Tim; Bonelli, Raquel Regina; Schneider, Tanja; Sahl, Hans‐Georg; Martínez, Beatriz

doi:10.1128/aem.72.4.2809-2814.2006

Cited by 75 publications

(59 citation statements)

References 32 publications

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“…The resulting lantibiotic-lipid II complex inhibits peptidoglycan synthesis. Nisin binds the pyrophosphate linker of lipid II (16), as does plantaricin C and lacticin 3147 (Ltn␣) (13,14). Mersacidin and members of the mersacidin group of lantibiotics target the N-acetylglucosamine (GlcNAc) moiety and most probably the sugar and phosphate residues of lipid II (17).…”

Section: Mode Of Actionmentioning

confidence: 99%

“…Once at the membrane, lantibiotics, such as nisin, mersacidin, epidermin, plantaricin C, and lacticin 3147 (Ltn␣; one of two components of a dual-peptide bacteriocin), bind to and form a complex with a docking molecule, lipid II (11)(12)(13)(14)(15). Lipid II is a precursor of cell wall peptidoglycan and is found at the outer leaflet of the bacterial membrane.…”

Section: Mode Of Actionmentioning

confidence: 99%

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Lantibiotic Resistance

Draper

Cotter

Hill

et al. 2015

Microbiol Mol Biol Rev

135

129

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SUMMARY The dramatic rise in the incidence of antibiotic resistance demands that new therapeutic options will have to be developed. One potentially interesting class of antimicrobials are the modified bacteriocins termed lantibiotics, which are bacterially produced, posttranslationally modified, lanthionine/methyllanthionine-containing peptides. It is interesting that low levels of resistance have been reported for lantibiotics compared with commercial antibiotics. Given that there are very few examples of naturally occurring lantibiotic resistance, attempts have been made to deliberately induce resistance phenotypes in order to investigate this phenomenon. Mechanisms that hinder the action of lantibiotics are often innate systems that react to the presence of any cationic peptides/proteins or ones which result from cell well damage, rather than being lantibiotic specific. Such resistance mechanisms often arise due to altered gene regulation following detection of antimicrobials/cell wall damage by sensory proteins at the membrane. This facilitates alterations to the cell wall or changes in the composition of the membrane. Other general forms of resistance include the formation of spores or biofilms, which are a common mechanistic response to many classes of antimicrobials. In rare cases, bacteria have been shown to possess specific antilantibiotic mechanisms. These are often species specific and include the nisin lytic protein nisinase and the phenomenon of immune mimicry.

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Section: Mode Of Actionmentioning

confidence: 99%

Section: Mode Of Actionmentioning

confidence: 99%

Lantibiotic Resistance

Draper

Cotter

Hill

et al. 2015

Microbiol Mol Biol Rev

135

129

View full text Add to dashboard Cite

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“…Its activity is based on the permeabilization of the cytoplasmic membrane, leading to its depolarization (47,70). Other potent bacteriocins include plantaricin and pediocin, which are widely distributed among L. plantarum and pediococci, respectively (41,172). The broad activity spectrum of bacteriocins has been exploited for the inhibition of the outgrowth of spoilage microbes and pathogens (4,91).…”

Section: Classifying Interactions On the Basis Of Mutually Beneficialmentioning

confidence: 99%

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

Sieuwerts

Bok

Hugenholtz

et al. 2008

Appl Environ Microbiol

270

178

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3Fermentation, the microbial degradation of organic compounds without net oxidation, is an important process in the global carbon cycle and is also exploited worldwide for the production and preservation of food. It is one of the oldest food-processing technologies known, with some records dating back to 6,000 B.C. (50). The link between food and microbiology was laid by Pasteur, who found that yeasts were responsible for alcoholic fermentation (106). Since that discovery, scientific and industrial interests in food microbiology started to grow and continue to increase today. The number of food products that rely on fermentation in one or more steps of their production is tremendous. They form an important constituent of the daily diet and rank among the most innovative product categories in the food industry.Most of the important microorganisms applied in the production of fermented foods have been studied for decades, yielding a wealth of information on their physiology and genetics in relation to product functionalities, such as the development of flavor, taste, and texture. The recent emergence of genomics has opened new avenues for the systematic analysis of microbial metabolism and the responses of microorganisms to their environment. Additionally, genomics has boosted research on important food microbes (22,90,93). Much of this research focuses on the performance of a single strain, including its interactions with the food matrix. However, food fermentations are typically carried out by mixed cultures consisting of multiple strains or species. Population dynamics play a crucial role in the performance of mixed-culture fermentations, and for many years, studies on mixed-culture food fermentations have focused on analyzing population dynamics using classical and molecular methods. Many of these studies are mainly descriptive, and relatively little is known about the mechanisms governing population dynamics in general and the molecular interactions that occur between the consortium members in particular. The availability of genome sequences for several species that are of industrial importance as well as technological advances in functional genomics enable new approaches to study food microbiology beyond the single species level and allow an integral analysis of the interactions and metabolic activity in mixed cultures.Here we review the current knowledge on important food fermentation processes, focusing on the bacterial interactions.In addition, we illustrate how genomics approaches may contribute to the elucidation of the interaction networks between microbes, including interactions with the food environment. This information may find application in the industry through rational optimization and increased control over mixed-culture fermentations.

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“…To consider the role of lipid II as molecular target and its impact on binding intensity, 0.1 mol% lipid II was added to the matrix lipids. In accordance to other peptide/model membrane studies [27][28][29][30][31][32][33] and to avoid non-specific binding of the cationic antimicrobial peptides to the membrane surface, DOPC was initially selected as membrane lipid. As depicted in Fig 2A, [34,35], the gallidermin structure ( Fig.…”

Section: Kinetics Of Peptide Binding To Model Membranesmentioning

confidence: 99%

Analysis of membrane interactions of antibiotic peptides using ITC and biosensor measurements

Al-Kaddah

Reder-Christ

Klocek

et al. 2010

Biophysical Chemistry

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Lipid II-Based Antimicrobial Activity of the Lantibiotic Plantaricin C

Cited by 75 publications

References 32 publications

Lantibiotic Resistance

Lantibiotic Resistance

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

Analysis of membrane interactions of antibiotic peptides using ITC and biosensor measurements

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