Microbiology

Amino-Acid Homopolymers Occurring in Nature by Munenori Takehara, Hideo Hirohara (auth.), Yoshimitsu Hamano

By Munenori Takehara, Hideo Hirohara (auth.), Yoshimitsu Hamano (eds.)

Microorganisms are able to generating a wide selection of biopolymers. Homopolymer peptides, that are made of just a unmarried kind of amino acid, are a ways much less ubiquitous. the one amino-acid homopolymers identified to take place in nature are provided during this quantity. Poly-epsilon-L-lysine is a polycationic peptide and shows antimicrobial task opposed to a large spectrum of microorganisms. it really is either secure and biodegradable and is hence used as a nutrition preservative in numerous international locations. furthermore, there was nice curiosity in clinical and different purposes of poly-lysine and its derivatives. by contrast, poly-gamma-glutamic acid is an strange anionic polypeptide. it's also water soluble, biodegradable, fit for human consumption, non-toxic and non-immunogenic and will be chemically changed to introduce quite a few medications. those good points are very worthy for pharmaceutical and biomedical purposes. Poly-glutamic acid is additionally a hugely appealing as foodstuff ingredient.

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5 Construction of a Genetically Engineered Strain of S. albulus CR1 for e-PL Overproduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 3 e-PL Synthetase . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Purification of Pls from S. albulus NBRC14147 . . . . . . . . . . . . . . . . . . . 2 Enzymatic Characterization of the Purified Pls .

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1 Cloning and Analysis of the pld Gene for e-PL-Degrading Enzyme of S. albulus . . 2 Biological Function of the pld Gene in S. albulus . . . . . . . . . . . . . . . . . . 56 5 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Abstract Poly-e-L-lysine (e-poly-L-lysine, e-PL) is used as a food additive on the basis of its strong antimicrobial activity (Fine chem 29:18–25, 2000).

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