Circular Bacteriocins: Biosynthesis and Mode of Action

作者：Christina Gabrielsen, Dag Anders Brede, Ingolf Figved Nes, Dzung B. Diep · 发表于：Applied and Environmental Microbiology · 年份：2014 · DOI：10.1128/aem.02284-14 · 被引用次数：164 · 研究领域：Probiotics and Fermented Foods、Biochemical and Structural Characterization、Genomics and Phylogenetic Studies

Circular bacteriocins are a group of N-to-C-terminally linked antimicrobial peptides, produced by Gram-positive bacteria of the phylum Firmicutes. Circular bacteriocins generally exhibit broad-spectrum antimicrobial activity, including against common food-borne pathogens, such as Clostridium and Listeria spp. These peptides are further known for their high pH and thermal stability, as well as for resistance to many proteolytic enzymes, properties which make this group of bacteriocins highly promising for potential industrial applications and their biosynthesis of particular interest as a possible model system for the synthesis of highly stable bioactive peptides. In this review, we summarize the current knowledge on this group of bacteriocins, with emphasis on the recent progress in understanding circular bacteriocin genetics, biosynthesis, and mode of action; in addition, we highlight the current challenges and future perspectives for the application of these peptides.