Enterocin

Enterocin is a type of bacteriocin produced by the lactic acid bacteria, Enterococcus[4]. It is a potent antibiotic with broad-spectrum activity against both Gram-positive and Gram-negative bacteria[5]. Enterocins are classified into four categories: lantibiotic (Class I), non-lantibiotic (Class II), cyclic enterocin (Class III), and enterocin with high molecular weight (Class IV)[2].

Classification and Synthesis

The classification of enterocins is based on their main structure, molecular weight, post-transcriptional modification, and biological activities[1]. Enterocin X, for example, is a class IIb (two-peptide) bacteriocin derived from E. faecium KU-B5, composed of two antibacterial peptides (Xα and Xβ)[1]. The biosynthesis of enterocins involves a flavoenzyme (EncM) catalyzed Favorskii-like rearrangement of a poly(beta-carbonyl) and is synthesized from a type II polyketide synthase (PKS) pathway, starting with a structure derived from phenylalanine or tyrosine[4].

Antibacterial Mechanisms and Applications

Enterocins exhibit strong antimicrobial activity against important foodborne pathogens, including Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica[1]. The antibacterial mechanism of enterocins differs from antibiotics and is closely connected with the classification of enterocins and the indicator bacteria[1]. They inhibit other bacteria by perforating target cells, inhibiting peptidoglycan synthesis, inhibiting protein synthesis by interacting with ribosomes or tRNA, and directly degrading target cell DNA[1]. Enterocins are used as food preservatives through direct inoculation of bacteria producing enterocin or by adding purified enterocin to food products[2].

Purification and Production

The purification of enterocins is critical for their further study and application[1]. Purification methods can be divided into three categories according to the quality of the purified enterocins: crude extraction, moderate extraction, and high-purity extraction[1]. Heterologous expression of enterocins in different systems, such as E. coli, yeast, and Lactobacillus, is an effective way to produce recombinant proteins[1]. Chemical synthesis is also a great alternative way to attain pure enterocins without the complex purification of microbial fermentation[1].

Commercial Availability

Enterocin is commercially available with a purity of over 95% and is used for research purposes only, not intended for therapeutic or diagnostic use[3][5]. It is a potent antibiotic with broad-spectrum activity against Gram-positive and Gram-negative bacteria and is soluble in ethanol, methanol, DMF, and DMSO, with limited water solubility[3][5].

Citations:

[1] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9000605/

[2] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031415/

[3] https://hellobio.com/enterocin.html

[4] https://en.wikipedia.org/wiki/Enterocin

[5] https://www.scbt.com/p/enterocin-59678-46-5