Literature DB >> 26437689

Streptocollin, a Type IV Lanthipeptide Produced by Streptomyces collinus Tü 365.

Dumitrita Iftime1, Martin Jasyk2, Andreas Kulik1, Johannes F Imhoff3, Evi Stegmann1,4, Wolfgang Wohlleben1,4, Roderich D Süssmuth2, Tilmann Weber5,6,7.   

Abstract

Lanthipeptides are ribosomally synthesized and post-translationally modified microbial secondary metabolites. Here, we report the identification and isolation of streptocollin from Streptomyces collinus Tü 365, a new member of class IV lanthipeptides. Insertion of the constitutive ermE* promoter upstream of the lanthipeptide synthetase gene stcL resulted in peptide production. The streptocollin gene cluster was heterologously expressed in S. coelicolor M1146 and M1152 with 3.5- and 5.5-fold increased yields, respectively. The structure and ring topology of streptocollin were determined by high resolution MS/MS analysis. Streptocollin contains four macrocyclic rings, with one lanthionine and three methyllanthionine residues. To the best of our knowledge, this is the first report on the isolation of a class IV lanthipeptide in preparative amounts, and on the successful heterologous expression of a class IV lanthipeptide gene cluster.
© 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Entities:  

Keywords:  Streptomyces; genomics; lantibiotics; natural products; type IV lanthipeptide

Mesh:

Substances:

Year:  2015        PMID: 26437689     DOI: 10.1002/cbic.201500377

Source DB:  PubMed          Journal:  Chembiochem        ISSN: 1439-4227            Impact factor:   3.164


  16 in total

Review 1.  Mechanistic Understanding of Lanthipeptide Biosynthetic Enzymes.

Authors:  Lindsay M Repka; Jonathan R Chekan; Satish K Nair; Wilfred A van der Donk
Journal:  Chem Rev       Date:  2017-01-30       Impact factor: 60.622

Review 2.  Streptomycetes: Surrogate hosts for the genetic manipulation of biosynthetic gene clusters and production of natural products.

Authors:  Keshav K Nepal; Guojun Wang
Journal:  Biotechnol Adv       Date:  2018-10-09       Impact factor: 14.227

3.  Zn-dependent bifunctional proteases are responsible for leader peptide processing of class III lanthipeptides.

Authors:  Shaoming Chen; Bing Xu; Erquan Chen; Jiaqi Wang; Jingxia Lu; Stefano Donadio; Huiming Ge; Huan Wang
Journal:  Proc Natl Acad Sci U S A       Date:  2019-01-24       Impact factor: 11.205

4.  Mechanistic Studies of the Kinase Domains of Class IV Lanthipeptide Synthetases.

Authors:  Julian D Hegemann; Liuqing Shi; Michael L Gross; Wilfred A van der Donk
Journal:  ACS Chem Biol       Date:  2019-06-24       Impact factor: 5.100

5.  Identification of the Catalytic Residues in the Cyclase Domain of the Class IV Lanthipeptide Synthetase SgbL.

Authors:  Julian D Hegemann; Roderich D Süssmuth
Journal:  Chembiochem       Date:  2021-09-12       Impact factor: 3.461

Review 6.  New Insights into the Biosynthetic Logic of Ribosomally Synthesized and Post-translationally Modified Peptide Natural Products.

Authors:  Manuel A Ortega; Wilfred A van der Donk
Journal:  Cell Chem Biol       Date:  2016-01-21       Impact factor: 8.116

7.  Investigation of Substrate Recognition and Biosynthesis in Class IV Lanthipeptide Systems.

Authors:  Julian D Hegemann; Wilfred A van der Donk
Journal:  J Am Chem Soc       Date:  2018-04-19       Impact factor: 15.419

Review 8.  Therapeutic Application of Lantibiotics and Other Lanthipeptides: Old and New Findings.

Authors:  Anton Du Preez van Staden; Winschau F van Zyl; Marla Trindade; Leon M T Dicks; Carine Smith
Journal:  Appl Environ Microbiol       Date:  2021-06-25       Impact factor: 4.792

Review 9.  Recent Advances in Discovery of Lead Structures from Microbial Natural Products: Genomics- and Metabolomics-Guided Acceleration.

Authors:  Linda Sukmarini
Journal:  Molecules       Date:  2021-04-27       Impact factor: 4.411

Review 10.  Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods.

Authors:  Basista Rabina Sharma; Prakash M Halami; Jyoti Prakash Tamang
Journal:  Food Sci Biotechnol       Date:  2021-10-26       Impact factor: 2.391

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