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Distribution of ε-Poly-l-Lysine Synthetases in Coryneform Bacteria Isolated from Cheese and Human Skin

ε-Poly-l-lysine is a potent antimicrobial produced through fermentation of Streptomyces and used in many Asian countries as a food preservative. It is synthesized and excreted by a special nonribosomal peptide synthetase (NRPS)-like enzyme called Pls. In this study, we discovered a gene from cheese...

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Autores principales: Jiang, Xinglin, Radko, Yulia, Gren, Tetiana, Palazzotto, Emilia, Jørgensen, Tue Sparholt, Cheng, Tao, Xian, Mo, Weber, Tilmann, Lee, Sang Yup
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117764/
https://www.ncbi.nlm.nih.gov/pubmed/33712427
http://dx.doi.org/10.1128/AEM.01841-20
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author Jiang, Xinglin
Radko, Yulia
Gren, Tetiana
Palazzotto, Emilia
Jørgensen, Tue Sparholt
Cheng, Tao
Xian, Mo
Weber, Tilmann
Lee, Sang Yup
author_facet Jiang, Xinglin
Radko, Yulia
Gren, Tetiana
Palazzotto, Emilia
Jørgensen, Tue Sparholt
Cheng, Tao
Xian, Mo
Weber, Tilmann
Lee, Sang Yup
author_sort Jiang, Xinglin
collection PubMed
description ε-Poly-l-lysine is a potent antimicrobial produced through fermentation of Streptomyces and used in many Asian countries as a food preservative. It is synthesized and excreted by a special nonribosomal peptide synthetase (NRPS)-like enzyme called Pls. In this study, we discovered a gene from cheese bacterium Corynebacterium variabile that showed high similarity to the Pls from Streptomyces in terms of domain architecture and gene context. By cloning it into Streptomyces coelicolor with a Streptomyces albulus Pls promoter, we confirmed that its product is indeed ε-poly-l-lysine. A comprehensive sequence analysis suggested that Pls genes are widely spread among coryneform actinobacteria isolated from cheese and human skin; 14 out of 15 Brevibacterium isolates and 10 out of 12 Corynebacterium isolates contain it in their genomes. This finding raises the possibility that ε-poly-l-lysine as a bioactive secondary metabolite might be produced and play a role in the cheese and skin ecosystems. IMPORTANCE Every year, microbial contamination causes billions of tons of food wasted and millions of cases of illness. ε-Poly-l-lysine has potent, wide-spectrum inhibitory activity and is heat stable and biodegradable. It has been approved for food preservation by an increasing number of countries. ε-Poly-l-lysine is produced from soil bacteria of the genus Streptomyces, also producers of various antibiotic drugs and toxins and not considered to be a naturally occurring food component. The frequent finding of pls in cheese and skin bacteria suggests that ε-poly-l-lysine may naturally exist in cheese and on our skin, and ε-poly-l-lysine producers are not limited to filamentous actinobacteria.
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spelling pubmed-81177642021-05-18 Distribution of ε-Poly-l-Lysine Synthetases in Coryneform Bacteria Isolated from Cheese and Human Skin Jiang, Xinglin Radko, Yulia Gren, Tetiana Palazzotto, Emilia Jørgensen, Tue Sparholt Cheng, Tao Xian, Mo Weber, Tilmann Lee, Sang Yup Appl Environ Microbiol Food Microbiology ε-Poly-l-lysine is a potent antimicrobial produced through fermentation of Streptomyces and used in many Asian countries as a food preservative. It is synthesized and excreted by a special nonribosomal peptide synthetase (NRPS)-like enzyme called Pls. In this study, we discovered a gene from cheese bacterium Corynebacterium variabile that showed high similarity to the Pls from Streptomyces in terms of domain architecture and gene context. By cloning it into Streptomyces coelicolor with a Streptomyces albulus Pls promoter, we confirmed that its product is indeed ε-poly-l-lysine. A comprehensive sequence analysis suggested that Pls genes are widely spread among coryneform actinobacteria isolated from cheese and human skin; 14 out of 15 Brevibacterium isolates and 10 out of 12 Corynebacterium isolates contain it in their genomes. This finding raises the possibility that ε-poly-l-lysine as a bioactive secondary metabolite might be produced and play a role in the cheese and skin ecosystems. IMPORTANCE Every year, microbial contamination causes billions of tons of food wasted and millions of cases of illness. ε-Poly-l-lysine has potent, wide-spectrum inhibitory activity and is heat stable and biodegradable. It has been approved for food preservation by an increasing number of countries. ε-Poly-l-lysine is produced from soil bacteria of the genus Streptomyces, also producers of various antibiotic drugs and toxins and not considered to be a naturally occurring food component. The frequent finding of pls in cheese and skin bacteria suggests that ε-poly-l-lysine may naturally exist in cheese and on our skin, and ε-poly-l-lysine producers are not limited to filamentous actinobacteria. American Society for Microbiology 2021-04-27 /pmc/articles/PMC8117764/ /pubmed/33712427 http://dx.doi.org/10.1128/AEM.01841-20 Text en Copyright © 2021 Jiang et al. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Food Microbiology
Jiang, Xinglin
Radko, Yulia
Gren, Tetiana
Palazzotto, Emilia
Jørgensen, Tue Sparholt
Cheng, Tao
Xian, Mo
Weber, Tilmann
Lee, Sang Yup
Distribution of ε-Poly-l-Lysine Synthetases in Coryneform Bacteria Isolated from Cheese and Human Skin
title Distribution of ε-Poly-l-Lysine Synthetases in Coryneform Bacteria Isolated from Cheese and Human Skin
title_full Distribution of ε-Poly-l-Lysine Synthetases in Coryneform Bacteria Isolated from Cheese and Human Skin
title_fullStr Distribution of ε-Poly-l-Lysine Synthetases in Coryneform Bacteria Isolated from Cheese and Human Skin
title_full_unstemmed Distribution of ε-Poly-l-Lysine Synthetases in Coryneform Bacteria Isolated from Cheese and Human Skin
title_short Distribution of ε-Poly-l-Lysine Synthetases in Coryneform Bacteria Isolated from Cheese and Human Skin
title_sort distribution of ε-poly-l-lysine synthetases in coryneform bacteria isolated from cheese and human skin
topic Food Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8117764/
https://www.ncbi.nlm.nih.gov/pubmed/33712427
http://dx.doi.org/10.1128/AEM.01841-20
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