Bacteriocin: mundticin
Accession: BAC073
Classification
Class: class IIA/YGNGV
Genetics
Gene: Unidentified
Producer and target organisms
Producer Organism: Enterococcus mundtii [Gram-positive]
Taxonomy: Bacteria
FirmicutesLactobacillalesEnterococcaceaeEnterococcus
Target organismsGram-positive bacteria especially pathogenic Listeria monocytogenes - Clostridium botulinum - Carnobacterium - Enterococcus - Lactobacillus - Leuconostoc - Pediococcus - Listeria innocua -
NOTE:No effect on the growth of a number of yeasts & Gram-negative bacteria.
Description
Mode of action:
pH dependence: Stable from pH 1 to 10; Temperature dependence: Thermostable. Retains 100% of its maximal activity after heating at 100 degrees Celsius for 15 min, but only 50% of activity after heating 1 hour at this same temperature; RANGE=1-43; NOTE=Ref.1.
pH dependence: Stable from pH 1 to 10; Temperature dependence: Thermostable. Retains 100% of its maximal activity after heating at 100 degrees Celsius for 15 min, but only 50% of activity after heating 1 hour at this same temperature; RANGE=1-43; NOTE=Ref.1.
Uniprot and PDB links
UniProt Entry: P80925
PDB EntryUnknown
PROTEIN SEQUENCE, AND MASS SPECTROMETRY, STRAIN=ATO6
MEDLINE=98405897;PubMed=9733915;DOI=10.1016/S0005-2736(98)00086-8
Bennik M.H.J., Vanloo B., Brasseur R., Gorris L.G.M., Smid E.J.
"A novel bacteriocin with a YGNGV motif from vegetable-associated Enterococcus mundtii: full characterization and interaction with target organisms.", Biochim. Biophys. Acta 1373:47-58(1998).
MEDLINE=98405897;PubMed=9733915;DOI=10.1016/S0005-2736(98)00086-8
Bennik M.H.J., Vanloo B., Brasseur R., Gorris L.G.M., Smid E.J.
"A novel bacteriocin with a YGNGV motif from vegetable-associated Enterococcus mundtii: full characterization and interaction with target organisms.", Biochim. Biophys. Acta 1373:47-58(1998).
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Protein sequence
| ........10 ........20 ........30 ........40 ........50 | | | | | KYYGNGVSCN KKGCSVDWGK AIGIIGNNSA ANLATGGAAG WSK |
Wheel representation
Protein sequence annotations
| Feature | Position(s) | Length | Description |
| PEPTIDE | 1↔43 | 43 | Bacteriocin mundticin. Feature identifier = PRO_0000110572. |
| DISULFID | 9↔14 | 6 | By similarity. |
Composition
Hydrophobicity
Composition
| Formula | C186
H291
N55
O58
S2 |
| Absent amino acids | EFHMPQR |
| Common amino acids | G |
| Mass (Da) | 4308.55 |
| Net charge | +4 |
| Isoelectric point | 9.81 |
| Basic residues | 5 |
| Acidic residues | 1 |
| Hydrophobic residues | 14 |
| Polar residues | 23 |
| Aliphatic residues | 6 |
| Tiny residues | 19 |
| Boman Index | -31.82 |
| Hydropathy Index | -0.25 |
| Aliphatic Index | 63.72 |
| Instability Index | 6.27 (stable) |
| Half Life |
Mammalian : 1.3 hour Yeast : 3 min E. coli : 2 min |
| Extinction Coefficient | 14105 M-1 cm-1 |
| Absorbance 280nm | 335.83 |
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