Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Nisin as a model food preservative

J N Hansen1

  • 1Department of Chemistry and Biochemistry, College of Life Sciences, University of Maryland, College Park 20742-2021.

Critical Reviews in Food Science and Nutrition
|January 1, 1994
PubMed
Summary

Genetically engineered nisin analogs offer potential as novel food preservatives. Research focuses on creating and testing these lantibiotic variants for improved antibacterial properties and understanding their function.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Studies of the subtilin leader peptide as a translocation signal in Escherichia coli K12.

FEMS microbiology letters·1999
Same author

Identification and characterization of the structural and transporter genes for, and the chemical and biological properties of, sublancin 168, a novel lantibiotic produced by Bacillus subtilis 168.

The Journal of biological chemistry·1998
Same author

Use of alkaline phosphatase as a reporter polypeptide to study the role of the subtilin leader segment and the SpaT transporter in the posttranslational modifications and secretion of subtilin in Bacillus subtilis 168.

Applied and environmental microbiology·1997
Same author

Characterization of a chimeric proU operon in a subtilin-producing mutant of Bacillus subtilis 168.

Journal of bacteriology·1995
Same author

Role of the leader and structural regions of prelantibiotic peptides as assessed by expressing nisin-subtilin chimeras in Bacillus subtilis 168, and characterization of their physical, chemical, and antimicrobial properties.

The Journal of biological chemistry·1995
Same author

The antimicrobial effect of a structural variant of subtilin against outgrowing Bacillus cereus T spores and vegetative cells occurs by different mechanisms.

Applied and environmental microbiology·1993

Area of Science:

  • Microbiology
  • Biotechnology
  • Food Science

Background:

  • Nisin is a widely used food preservative with broad-spectrum antibacterial activity against food-spoilage pathogens.
  • Nisin belongs to the lantibiotic class, characterized by the presence of lanthionine, and shows promise for food preservation.
  • Existing lantibiotics are limited in application, driving interest in synthesizing novel structural analogs of nisin.

Purpose of the Study:

  • To review the progress in constructing and biologically expressing genetically engineered nisin structural analogs.
  • To explore the potential of these analogs as improved food preservatives.
  • To gain insights into lantibiotic structure-function relationships and antimicrobial mechanisms.

Main Methods:

  • Utilizing a host-vector system for constructing mutants of the subtilin structural gene, a nisin analog.
  • Substituting mutant genes into the Bacillus subtilis chromosome for transcription, translation, and secretion of modified lantibiotics.
  • Characterizing the properties of synthesized structural analogs.

Main Results:

  • Several nisin structural analogs have been successfully constructed and expressed.
  • The properties of these analogs provide insights into lantibiotic structure-function relationships.
  • Understanding of the antimicrobial action mechanisms of lantibiotics has been advanced.

Conclusions:

  • Genetically engineered nisin analogs show promise as next-generation food preservatives.
  • Further development is needed to address potential challenges in their application.
  • This research advances the field of lantibiotic engineering for food safety applications.

Related Experiment Videos