PEGylation of the antimicrobial peptide nisin A: problems and perspectives

Nisin is a natural antimicrobial peptide produced by Lactococcus lactis and widely employed as food preservative. Its low solubility in neutral aqueous solutions, its instability at physiological pH and its rapid breakdown by proteolytic enzymes has limited its use for processed foods (processed che...

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Bibliographic Details
Published in:Farmaco (Società chimica italiana : 1989) 2003, Vol.58 (1), p.45-50
Main Authors: Guiotto, Andrea, Pozzobon, Michela, Canevari, Mirta, Manganelli, Riccardo, Scarin, Marino, Veronese, Francesco M
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents - chemical synthesis
Anti-Bacterial Agents - chemistry
Anti-Bacterial Agents - pharmacology
Anti-Infective Agents - chemical synthesis
Anti-Infective Agents - chemistry
Anti-Infective Agents - pharmacology
Biological and medical sciences
Biotechnology
Conjugation
Food processing
Fundamental and applied biological sciences. Psychology
Industrial applications and implications. Economical aspects
Microbial Sensitivity Tests - statistics & numerical data
Nisin
Nisin - chemical synthesis
Nisin - chemistry
Nisin - pharmacology
Poly(ethylene glycol)
Polyethylene Glycols - chemical synthesis
Polyethylene Glycols - chemistry
Polyethylene Glycols - pharmacology
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Summary:Nisin is a natural antimicrobial peptide produced by Lactococcus lactis and widely employed as food preservative. Its low solubility in neutral aqueous solutions, its instability at physiological pH and its rapid breakdown by proteolytic enzymes has limited its use for processed foods (processed cheese, milk and derivatives, canned vegetables). The conjugation to poly(ethylene glycol) (PEG) could improve its solubility and protect it towards enzymes present in non optimally processed food. We report the synthesis of a PEG–nisin conjugate, and the microbiology assays against some bacterial cell lines.
ISSN:0014-827X
1879-0569
DOI:10.1016/S0014-827X(02)01301-0