Literature DB >> 19273681

Novel mechanism for nisin resistance via proteolytic degradation of nisin by the nisin resistance protein NSR.

Zhizeng Sun1, Jin Zhong, Xiaobo Liang, Jiale Liu, Xiuzhu Chen, Liandong Huan.   

Abstract

Nisin is a 34-residue antibacterial peptide produced by Lactococcus lactis that is active against a wide range of gram-positive bacteria. In non-nisin-producing L. lactis, nisin resistance could be conferred by a specific nisin resistance gene (nsr), which encodes a 35-kDa nisin resistance protein (NSR). However, the mechanism underlying NSR-mediated nisin resistance is poorly understood. Here we demonstrated that the protein without the predicted N-terminal signal peptide sequence, i.e., NSRSD, could proteolytically inactivate nisin in vitro by removing six amino acids from the carboxyl "tail" of nisin. The truncated nisin (nisin(1-28)) displayed a markedly reduced affinity for the cell membrane and showed significantly diminished pore-forming potency in the membrane. A 100-fold reduction of bactericidal activity was detected for nisin(1-28) in comparison to that for the intact nisin. In vivo analysis indicated that NSR localized on the cell membrane and endowed host strains with nisin resistance by degrading nisin as NSRSD did in vitro, whereas NSRSD failed to confer resistance upon the host strain. In conclusion, we showed that NSR is a nisin-degrading protease. This NSR-mediated proteolytic cleavage represents a novel mechanism for nisin resistance in non-nisin-producing L. lactis.

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Year:  2009        PMID: 19273681      PMCID: PMC2681560          DOI: 10.1128/AAC.01382-08

Source DB:  PubMed          Journal:  Antimicrob Agents Chemother        ISSN: 0066-4804            Impact factor:   5.191


  47 in total

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3.  [Screening, isolation and identification of nisin resistance determinant gene in strains of Lactococcus lactis].

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Journal:  Nan Fang Yi Ke Da Xue Xue Bao       Date:  2006-06

4.  An alternative bactericidal mechanism of action for lantibiotic peptides that target lipid II.

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6.  Nisin resistance of Streptococcus bovis.

Authors:  H C Mantovani; J B Russell
Journal:  Appl Environ Microbiol       Date:  2001-02       Impact factor: 4.792

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9.  Inactivation of the dlt operon in Staphylococcus aureus confers sensitivity to defensins, protegrins, and other antimicrobial peptides.

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Authors:  K C Keiler; R T Sauer
Journal:  J Biol Chem       Date:  1995-12-01       Impact factor: 5.157

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  36 in total

1.  Prevalence, development, and molecular mechanisms of bacteriocin resistance in Campylobacter.

Authors:  Ky Van Hoang; Norman J Stern; Arnold M Saxton; Fuzhou Xu; Ximin Zeng; Jun Lin
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2.  Substrate recognition and specificity of the NisB protein, the lantibiotic dehydratase involved in nisin biosynthesis.

Authors:  Antonino Mavaro; André Abts; Patrick J Bakkes; Gert N Moll; Arnold J M Driessen; Sander H J Smits; Lutz Schmitt
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3.  Overexpression, purification, crystallization and preliminary X-ray diffraction of the nisin resistance protein from Streptococcus agalactiae.

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Review 4.  Lantibiotic resistance.

Authors:  Lorraine A Draper; Paul D Cotter; Colin Hill; R Paul Ross
Journal:  Microbiol Mol Biol Rev       Date:  2015-06       Impact factor: 11.056

Review 5.  Mechanistic Understanding of Lanthipeptide Biosynthetic Enzymes.

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Review 6.  Bacteriocins - a viable alternative to antibiotics?

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Journal:  Nat Rev Microbiol       Date:  2012-12-24       Impact factor: 60.633

7.  Loss of IrpT function in Lactococcus lactis subsp. lactis N8 results in increased nisin resistance.

Authors:  Zhengzheng Xuanyuan; Zhenzhou Wu; Ruiqing Li; Dezhou Jiang; Junjie Su; Haijin Xu; Yanling Bai; Xiuming Zhang; Per Erik Joakim Saris; Mingqiang Qiao
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8.  The Effects of Continuous In Vivo Administration of Nisin on Staphylococcus aureus Infection and Immune Response in Mice.

Authors:  A M Brand; C Smith; L M T Dicks
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9.  Contributions of the σ(W) , σ(M) and σ(X) regulons to the lantibiotic resistome of Bacillus subtilis.

Authors:  Anthony W Kingston; Xiaojie Liao; John D Helmann
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Review 10.  Bacterial stressors in minimally processed food.

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