Isolation and Structural Elucidation of a Novel Lipopeptide Brevibacillin from Brevibacillus laterosporus
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Date
2016-02
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Abstract
A soil microorganism was discovered to be active against food spoilage, foodborne pathogen and antibiotic resistant strains, especially Gram-positive bacteria. The producer strain was designated OSY-I1 and identified as Brevibacillus laterosporus based on morphological, biochemical and genetic analyses results. The antimicrobial agent produced from OSY-I1, after extraction with isopropanol and resuspended in 50% acetonitrile, was purified using high performance liquid chromatography (HPLC). Fractions from HPLC were collected and tested for their antimicrobial activity. Fractions with highest purity and strongest antimicrobial activity were subsequently analyzed by mass spectrometry (MS) and nuclear magnetic resonance (NMR). As a summary of both the MS and NMR results, the structure of a novel linear lipopeptide, designated brevibacillin, was elucidated. Brevibacillin contains 13 amino acid residues with a C6-fatty acid chain (FA), 2-hydroxy-3-methylpentanoic acid, attached at the N-terminal. Brevibacillin has a molecular weight of 1583.0794 with three modified amino acid residues: α,ß-didehydrobutyric acid, ornithine, and valinol. Brevibacillin remains all antimicrobial activity after treated at 80°C for 60 min and retained at least 50% activity after incubated at pH 3.0 and pH 9.0. Brevibacillin also showed strong antimicrobial activity aginst Alicyclobacillus spp., Listeria monocytogenes and methicillin-resistant Staphylococcus aureus indicating the potential ability of applying breviacillin to food industry and clinical field.
Description
Food, Agricultural, and Environmental Sciences (FAES): 2nd Place (The Ohio State University Edward F. Hayes Graduate Research Forum)
Keywords
Brevibacillus, Mass spectrometry, Antimicrobial agent, Brevibacillin, lipopeptide