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Antimicrobial Peptides Produced by Selective Pressure Incorporation of Non-canonical Amino Acids

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Nisin: From a structural and meat preservation perspective.

Jiajia Wu¹, Mingwu Zang¹, Shouwei Wang¹

¹China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China.

Food Microbiology

|January 21, 2023

Summary

Nisin, a food preservative peptide, has nine natural variants. This review details nisin A

Keywords:

Biosynthesis Meat biopreservation Mode of action Nisin

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Area of Science:

Microbiology
Biochemistry
Food Science

Background:

Nisin is a widely used antimicrobial peptide preservative in food.
Its activity and stability depend on its structure, with nine natural variants known.
Nisin A is the most extensively studied variant.

Purpose of the Study:

To review the sequence features of nisin A and its variants.
To elucidate their biosynthesis, mode of action, and application in meat preservation.
To identify key residues for potential antimicrobial activity enhancement.

Main Methods:

Review of existing literature on nisin.
Systematic illustration of enzymes (NisB, NisC, NisP) in nisin synthesis.
Analysis of multiple sequence alignments to detect conserved sites.
Comparison of nisin application methods in various meats.

Main Results:

Detailed description of nisin biosynthesis pathway involving NisB, NisC, and NisP.
Identification of five conserved residues (Dha5, Pro9, Gly14, Leu16, Lys22) potentially crucial for function.
Clarification of nisin's antimicrobial effects, individually and in combination with other substances in meat.

Conclusions:

Nisin's structure-function relationship and biosynthesis are complex.
Conserved residues offer targets for developing enhanced antimicrobial peptides.
Nisin is a versatile meat preservative with potential for synergistic applications.