Cerecidins, Novel Lantibiotics from Bacillus cereus with Potent Antimicrobial Activity
Cerecidins, Novel Lantibiotics from Bacillus cereus with Potent Antimicrobial Activity
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Cerecidins,来自蜡状芽孢杆菌的新型羊毛硫抗生素,具有有效的抗菌活性
DOI:
10.1128/aem.03751-13
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发表时间:
2014-02
影响因子:
4.4
通讯作者:
Zhong, Jin
中科院分区:
文献类型:
--
作者:
Teng, Kunling;Sun, Shutao;Sun, Zhizeng;Zhong, Jin
ABSTRACT Lantibiotics are ribosomally synthesized and posttranslationally modified antimicrobial peptides that are widely produced by Gram-positive bacteria, including many species of the Bacillus group. In the present study, one novel gene cluster coding lantibiotic cerecidins was unveiled in Bacillus cereus strain As 1.1846 through genomic mining and PCR screening. The designated cer locus is different from that of conventional class II lantibiotics in that it included seven tandem precursor cerA genes, one modification gene (cerM), two processing genes (cerT and cerP), one orphan regulator gene (cerR), and two immunity genes (cerF and cerE). In addition, one unprecedented quorum sensing component, comQXPA, was inserted between cerM and cerR. The expression of cerecidins was not detected in this strain of B. cereus, which might be due to repressed transcription of cerM. We constitutively coexpressed cerA genes and cerM in Escherichia coli, and purified precerecidins were proteolytically processed with the endoproteinase GluC and a truncated version of putative serine protease CerP. Thus, two natural variants of cerecidins A1 and A7 were obtained which contained two terminal nonoverlapping thioether rings rarely found in lantibiotics. Both cerecidins A1 and A7 were active against a broad spectrum of Gram-positive bacteria. Cerecidin A7, especially its mutant Dhb13A, showed remarkable efficacy against multidrug-resistant Staphylococcus aureus (MDRSA), vancomycin-resistant Enterococcus faecalis (VRE), and even Streptomyces.
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影响因子:
4
作者:
Oman, Trent J.;van der Donk, Wilfred A.
通讯作者:
van der Donk, Wilfred A.
影响因子:
5.4
作者:
Phelan RW;Barret M;Cotter PD;O'Connor PM;Chen R;Morrissey JP;Dobson AD;O'Gara F;Barbosa TM
通讯作者:
Barbosa TM
影响因子:
14.8
作者:
Tang, Weixin;van der Donk, Wilfred A.
通讯作者:
van der Donk, Wilfred A.
影响因子:
2.9
作者:
Tang W;van der Donk WA
通讯作者:
van der Donk WA
DOI:
10.1016/j.lwt.2007.11.011
发表时间:
2008-12
期刊:
Lwt - Food Science and Technology
影响因子:
--
作者:
Xingrong Ju;Yu-long Gao;Minglan Yao;Y. Qian
通讯作者:
Xingrong Ju;Yu-long Gao;Minglan Yao;Y. Qian