Expression of a Novel Poly-Cationic Antibacterial Peptide as a Food Preservative in Genetically Engineered Pichia pastoris

doi:10.7506/spkx1002-6630-201305034

Abstract

Abstract: A novel polycationic antibacterial peptide (PCAP) as a food preservative was expressed in genetically engineered Pichia pastoris. A fusion peptide gene of a polycationic and polyanionic peptide was synthesized according to the codon of Pichia pastoris, and then cloned into the vector pPIC9．The constructed recombinant plasmid pPIC9-PCAP was transformed into Pichia pastoris GS115, and the positive clones were screened on histidine-deficient MD medium and was then expressed under induction by 0.5% methanol in BMMY medium. The expressed fusion peptide was identified as a peptide with molecular weight of 8 kD in Tricine-SDS-PAGE, and then digested with pepsin at pH2.0 The polycationic peptide was separated and proved to have antibacterial activity against food spoilage microorganism Bacillus subtilis.

Key words: polycationic, antibacterial peptide, Pichia pastoris, preservative

CLC Number:

Q812

LI Qing，ZHOU Xiao-hong*. Expression of a Novel Poly-Cationic Antibacterial Peptide as a Food Preservative in Genetically Engineered Pichia pastoris[J]. FOOD SCIENCE, 2013, 34(5): 161-166.

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