Purification and Characterization of Multiple Bacteriocins and an Inducing Peptide Produced by Enterococcus faecium NKR-5-3 from Thai Fermented Fish

Naoki ISHIBASHI; Kohei HIMENO; Koji FUJITA; Yoshimitsu MASUDA; Rodney Honrada PEREZ; Takeshi ZENDO; Pongtep WILAIPUN; Vichien LEELAWATCHARAMAS; Jiro NAKAYAMA; Kenji SONOMOTO

doi:10.1271/bbb.110972

Microbiology & Fermentation Technology Regular Papers

Purification and Characterization of Multiple Bacteriocins and an Inducing Peptide Produced by Enterococcus faecium NKR-5-3 from Thai Fermented Fish

Naoki ISHIBASHI, Kohei HIMENO, Koji FUJITA, Yoshimitsu MASUDA, Rodney Honrada PEREZ, Takeshi ZENDO, Pongtep WILAIPUN, Vichien LEELAWATCHARAMAS, Jiro NAKAYAMA, Kenji SONOMOTO

著者情報

Naoki ISHIBASHI
Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
Kohei HIMENO
Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
Koji FUJITA
Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
Yoshimitsu MASUDA
Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
Rodney Honrada PEREZ
Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
Takeshi ZENDO
Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
Pongtep WILAIPUN
Department of Fishery Products, Faculty of Fisheries, Kasetsart University
Vichien LEELAWATCHARAMAS
Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University
Jiro NAKAYAMA
Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
Kenji SONOMOTO
Laboratory of Microbial Technology, Division of Applied Molecular Microbiology and Biomass Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University
Laboratory of Functional Food Design, Department of Functional Metabolic Design, Bio-Architecture Center, Kyushu University

キーワード: lactic acid bacteria, Enterococcus faecium, bacteriocin, enterocin, inducing peptide

ジャーナルフリー

2012 年 76 巻 5 号 p. 947-953

DOI https://doi.org/10.1271/bbb.110972

View "Advance Publication" version (May 7, 2012).

詳細

抄録

Enterocins NKR-5-3A, B, C, and D were purified from the culture supernatant of Enterococcus faecium NKR-5-3 and characterized. Among the four purified peptides, enterocin NKR-5-3A (5242.3 Da) was identical to brochocin A, produced by Brochothrix campestris ATCC 43754, in mature peptides, and its putative synergistic peptide, enterocin NKR-5-3Z, was found to be encoded in ent53Z downstream of ent53A, encoding enterocin NKR-5-3A. Enterocin NKR-5-3B (6316.4 Da) showed a broad antimicrobial spectrum, and enterocin NKR-5-3C (4512.8 Da) showed high activity against Listeria. Enterocin NKR-5-3D (2843.5 Da), showing high homology to an inducing peptide produced by Lactobacillus sakei 5, induced the production of the enterocins. The enterocins showed different antimicrobial spectra and intensities. E. faecium NKR-5-3 concomitantly produced enterocins NKR-5-3A, B, C, and D which probably belong to different classes of bacteriocins. Furthermore, NKR-5-3 production was induced by enterocin NKR-5-3D.

責任著者(Corresponding author)

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