Effect of Disulfide Bond on Anti-Listeria innocua LIN3 Activity of Enterocin A

doi:10.7506/spkx1002-6630-201115041

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (15): 182-185.doi: 10.7506/spkx1002-6630-201115041

• Bioengineering • Previous Articles Next Articles

Effect of Disulfide Bond on Anti-Listeria innocua LIN3 Activity of Enterocin A

ZHAO Ai-zhen1，XU Xing-ran1，HAN Wen-yu2

(1. College of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China； 2. College of Animal Science and Veterinary Medicine, Jilin University, Changchun 130062, China)

Received:2018-04-20 Revised:2018-04-20 Online:2011-08-15 Published:2011-07-26

Abstract

Abstract: Based on the amino acid sequence of Enterocin A, two cysteine substitution mutants, Enterocin A (C14S) and Enterocin A (C47W) were designed and obtained in E. coli expression systems. The agar diffusion assay was used to test the anti-Listeria innocua LIN3 activity of the mutants, recombinant Enterocin A and β-mercaptoethanol-reduced recombinant Enterocin A. Recombinant Enterocin A with His-tag at N-terminus revealed stronger antibacterial activity, while GST-Enterocin A revealed a significant decrease in antibacterial activity. The two mutants andβ-mercaptoethanol-reduced recombinant Enterocin A with destroyed disulfide bonds exhibit no detectable antibacterial activity. Therefore, disulfide bonds are essential for the antibacterial activity of Enterocin A.

Key words: Enterocin A, disulfide bond, anti-Listeria activity

CLC Number:

TS201.3

ZHAO Ai-zhen，XU Xing-ran，HAN Wen-yu. Effect of Disulfide Bond on Anti-Listeria innocua LIN3 Activity of Enterocin A[J]. FOOD SCIENCE, 2011, 32(15): 182-185.

[1]	XU Yanhong, MIN Jun, ZHOU Honglei, ZHANG Yi, LIU Wei, HU Xiaoke. Recent Advances in Big Defensins of Marine Invertebrates [J]. FOOD SCIENCE, 2021, 42(15): 251-260.
[2]	ZHANG Yingying, GUO Xingfeng, WANG Ruihong, SHI Changshuo, REN Cong. Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality [J]. FOOD SCIENCE, 2020, 41(2): 37-42.
[3]	HUANG Lianyan, ZHANG Xiaoshuang, ZHANG Junhui, ZHANG Huijuan, WANG Jing. Effect of Different Cereal Brans on Dough Rheological Properties and Gluten Secondary Structure [J]. FOOD SCIENCE, 2017, 38(23): 1-7.
[4]	LI Kun, LIAN Jun, ZHU Jin, ZENG Xin, CHEN Hongbing, WU Zhihua. Synergistic Effect of Cysteine Reduction and Thermal Treatment on Structure and Antigenicity of Peanut Allergen Ara h 2 [J]. FOOD SCIENCE, 2017, 38(11): 89-94.
[5]	ZHANG Qingqing, WU Zijian, HU Zhihe, WANG Shuai, WANG Lianfen. Relationship between Structural Stability Factors and Allerginicity of Common Food Allergens [J]. FOOD SCIENCE, 2015, 36(3): 217-222.
[6]	WANG Shuai, WU Zi-jian, LIU Jian-fu, HU Zhi-he, WANG Lian-fen. Recent Advances in Understanding the Structure and Characteristics of Hen’s Egg Ovomucoid [J]. FOOD SCIENCE, 2014, 35(17): 326-331.
[7]	KE Tao，LIU Zheng，YANG Jian-wei，NIU Qiu-hong，HUI Feng-li，SHI Qing-fang，MA Xiang-dong. Effect of Double Site-Directed Mutagenesis on Amylase Activity and Thermostability from Thermococcus sp. [J]. FOOD SCIENCE, 2012, 33(3): 207-211.
[8]	. Structure-Antibacterial Activity Relationship of Enterocin A [J]. FOOD SCIENCE, 2012, 33(19): 269-272.
[9]	LIU Yong-le，WANG Fa-xiang，ZHOU Xiao-ling，LI Xiang-hong，YU Jian，WANG Jian-hui. Effect of Glutaminase-induced Deamidation on Microstructure of Rice Protein [J]. FOOD SCIENCE, 2011, 32(17): 69-71.
[10]	ZHAO Ai-zhen1，XU Xing-ran1，HAN Wen-yu2. Effects of External Factors on Anti-Listeria LIN 3 Activity of Recombinant Enterocin A [J]. FOOD SCIENCE, 2010, 31(17): 327-330.
[11]	MA Dan1,2，ZHANG Chao1，MA Yue1，ZHAO Xiao-yan1,*，YUE Xi-qing2，LEI An-liang2. Effect of Thermal Treatment on Mechanical and Barrier Properties and Structure of Soy Protein-isolate Edible Films [J]. FOOD SCIENCE, 2010, 31(1): 102-104.
[12]	LI Li-Na, LI Jun-Sheng, YAN Liu-Juan. Determination of Disulfide Bonds in Food Proteins by Spectrophotometry Method [J]. FOOD SCIENCE, 2008, 29(8): 562-564.
[13]	GUO Xiao-Na, YAO Hui-Yuan, CHEN Zheng-Xing. Effects of Heating,Rutin Adding and Disulfide Bonds Reduction on in vitro Pepsin Digestibility of Chinese Tartary Buckwheat Protein Fractions [J]. FOOD SCIENCE, 2006, 27(8): 136-140.

Effect of Disulfide Bond on Anti-Listeria innocua LIN3 Activity of Enterocin A

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 13

Recommended Articles

Metrics

Comments