Total chemical synthesis of glycocin F and analogues: S-glycosylation confers improved antimicrobial activity
- PMID: 29675216
- PMCID: PMC5890784
- DOI: 10.1039/c7sc04383j
Total chemical synthesis of glycocin F and analogues: S-glycosylation confers improved antimicrobial activity
Abstract
Glycocin F (GccF) is a unique diglycosylated bacteriocin peptide that possesses potent and reversible bacteriostatic activity against a range of Gram-positive bacteria. GccF is a rare example of a 'glycoactive' bacteriocin, with both the O-linked N-acetylglucosamine (GlcNAc) and the unusual S-linked GlcNAc moiety important for antibacterial activity. In this report, glycocin F was successfully prepared using a native chemical ligation strategy and folded into its native structure. The chemically synthesised glycocin appeared to be slightly more active than the recombinant material produced from Lactobacillus plantarum. A second-generation synthetic strategy was used to prepare 2 site selective 'glyco-mutants' containing either two S-linked or two O-linked GlcNAc moieties; these mutants were used to probe the contribution of each type of glycosidic linkage to bacteriostatic activity. Replacing the S-linked GlcNAc at residue 43 with an O-linked GlcNAc decreased the antibacterial activity, while replacing O-linked GlcNAc at position 18 with an S-linked GlcNAc increased the bioactivity suggesting that the S-glycosidic linkage may offer a biologically-inspired route towards more active bacteriocins.
Figures
References
-
- Hassan M., Kjos M., Nes I., Diep D., Lotfipour F. J. Appl. Microbiol. 2012;113:723–736. - PubMed
-
- Cotter P. D., Ross R. P., Hill C. Nat. Rev. Microbiol. 2013;11:95. - PubMed
-
- Cleveland J., Montville T. J., Nes I. F., Chikindas M. L. Int. J. Food Microbiol. 2001;71:1–20. - PubMed
-
- Cotter P. D., Hill C., Ross R. P. Nat. Rev. Microbiol. 2005;3:777–788. - PubMed
-
- Cotter P. D., Ross R. P., Hill C. Nat. Rev. Microbiol. 2013;11:95–105. - PubMed
LinkOut - more resources
Full Text Sources
Other Literature Sources
