Positive cooperativity between acceptor and donor sites of the peptidoglycan glycosyltransferase.

The glycosyltransferases of family 51 (GT51) catalyze the polymerization of lipid II to form linear glycan chains, which, after cross linking by the transpeptidases, form the net-like peptidoglycan macromolecule. The essential function of the GT makes it an attractive antimicrobial target; therefore a better understanding of its function and its mechanism of interaction with substrates could help in the design and the development of new antibiotics. In this work, we have used a surface plasmon resonance Biacore(®) biosensor, based on an amine derivative of moenomycin A immobilized on a sensor chip surface, to investigate the mechanism of binding of substrate analogous inhibitors to the GT. Addition of increasing concentrations of moenomycin A to the Staphylococcus aureus MtgA led to reduced binding of the protein to the sensor chip as expected. Remarkably, in the presence of low concentrations of the most active disaccharide inhibitors, binding of MtgA to immobilized moenomycin A was found to increase; in contrast competition with moenomycin A occurred only at high concentrations. This finding suggests that at low concentrations, the lipid II analogs bind to the acceptor site and induce a cooperative binding of moenomycin A to the donor site. Our results constitute the first indication of the existence of a positive cooperativity between the acceptor and the donor sites of peptidoglycan GTs. In addition, our study indicates that a modification of two residues (L119N and F120S) within the hydrophobic region of MtgA can yield monodisperse forms of the protein with apparently no change in its secondary structure content, but this is at the expense of the enzyme function.

Compositional characterization of native Peruvian chili peppers (Capsicum spp.).

The national Capsicum germplasm bank of Peru at INIA holds a unique collection of more than 700 Capsicum accessions, including many landraces. These conserved accessions have never been thoroughly characterized or evaluated. Another smaller collection exists at UNALM, and CIDRA provided taxonomically characterized fruits from the Amazon region of Ucayali. Of these collections, 147 accessions have been selected to represent the biodiversity of Peruvian Capsicum annuum , Capsicum baccatum , Capsicum chinense , and Capsicum frutescens by morphological traits as well as by agronomic characteristics and regional origin. All fruits from the selected accessions have been oven-dried and ground in Peru and analyzed in Germany. Results are reported for each accession by total capsaicinoids and capsaicinoid pattern, total polyphenol content, antioxidant capacity, specific flavonoids (quercetin, kaempferol, luteolin, apigenin), fat content, vitamin C, surface color, and extractable color. A wide variability in phytochemical composition and concentration levels was found.

Tetracycline sensing using novel doxycycline derivatives immobilized on different surface plasmon resonance biosensor surfaces.

BACKGROUND: This article aims to explore novel doxycycline derivatives for analyzing low concentrations of tetracyclines in biological matrices and food in competitive assays. RESULTS: Surface plasmon resonance (SPR) was employed in an indirect competitive format using a bacterial tetracycline-dependent regulatory protein as receptor. Three doxycycline derivatives were synthesized and covalently bound to the surface of four different sensor chips. Parameters that influence the immobilization of the doxycycline derivatives and subsequent binding of the receptor protein were studied. CONCLUSION: The novel doxycycline derivatives were successfully used as competitors in an indirect SPR assay.

Chili pepper fruits: content and pattern of capsaicinoids in single fruits of different ages.

The content of capsaicinoids differs widely in fruits of an individual plant. This is shown for Capsicum annuum var. Cayenne and var. DeArbol and Capsicum frutescens var. Hot Siberian, respectively. Three age groups, (i) very young, (ii) medium age, and (iii) older fruits, were studied. A consistent dependence on the node position on the plant for fruit weight and capsaicinoid content of the individual fruits was not observed. These traits do not develop concomitantly and are influenced differently by environmental factors. Therefore, the expression as capsaicinoid content per fruit leads to a different conclusion than a comparison of concentration values (mg/kg). This is exemplified for C. frutescens var. Hot Siberian grown in two consecutive years with fruits of lower fruit weight but the same capsaicinoid accumulation in the second year. Higher values for pungency (expressed as mg/kg) would have been the result from the analysis of bulked material. The fatty acid pattern of capsaicinoids is uniform for all fruits from one plant, irrespective of the large variation of total capsaicinoid content.

Chili pepper fruits: presumed precursors of fatty acids characteristic for capsaicinoids.

Capsaicin is a molecule unique to fruits from the genus Capsicum. It is responsible for the pungent sensation and displays valuable pharmacological properties. Despite the fruits' economic importance and decades of research, the regulation of the content of capsaicinoids in individual fruits is not completely elucidated, and no agricultural cultivation of chili of defined pungency is assured. Precursor candidates of the fatty acid moiety of the capsaicinoids, especially for the unique 8-methyl- trans-6-nonenoic acid, were examined. Thioesters, acyl-ACP and acyl-CoA, were isolated from the placenta of Capsicum fruits by means of DEAE-Sepharose chromatography, selectively converted to the corresponding N-butylamides, and analyzed by GC-MS. Fatty acid moieties characteristic for capsaicinoids were identified. In two different varieties ( Capsicum chinense var. Habanero orange and Capsicum annuum var. Jalapeno) it was shown that the fatty acid pattern corresponds to the distribution pattern of the capsaicinoids formed up to this time. The acyl-thioester fractions contained already the 8-methyl- trans-6-nonenoic acid.

Pungency in paprika (Capsicum annuum). 1. Decrease of capsaicinoid content following cellular disruption.

The capsaicinoid content in fruits of Capsicum annuum decreased within several days to a level of only 10% of the starting value when cells were disrupted by homogenization. This decrease was not observed in fruits that were carefully cut into halves. The analysis of one half made it possible to determine the reference content at time zero for the second half. A much lower decrease was observed when minced fruits were stored under nitrogen, whereas storage under oxygen resulted in considerable losses of capsaicinoids, indicating oxidative processes as a cause for the decrease of capsaicinoid content.

Pungency in paprika (Capsicum annuum). 2. Heterogeneity of capsaicinoid content in individual fruits from one plant.

The capsaicinoid content of individual fruits from a single plant harvested at the same time after flowering exhibits a wide range of values with a rather uniform pattern for the ratio of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin. This observation is confirmed by the analysis of fruits from a second and third plant and for several harvest times at different stages of maturity. Competition with lignin-like material, environmental influences, and subcellular distribution may play a role in the synthesis and transformation of capsaicinoids.