Producing Listeriolysin O in Lactococcus lactis
Author Information
Author(s): Bahey-El-Din Mohammed, Brendan T Griffin, Cormac Gahan
Primary Institution: University College Cork
Hypothesis
Can Lactococcus lactis NZ9000 be used to hyper-produce listeriolysin O (LLO) under inducible conditions?
Conclusion
The method developed for producing LLO in Lactococcus lactis is efficient and provides a significant source of the protein for research and diagnostic applications.
Supporting Evidence
- LLO is a major virulence factor of Listeria monocytogenes and is used as a diagnostic marker.
- The NICE system allows for high-level production of proteins in Lactococcus lactis.
- The yield of LLO was significantly higher compared to previous methods using E. coli.
- Purified LLO maintained its haemolytic activity for at least 8 months when stored at 4°C.
Takeaway
Scientists found a way to make a protein called listeriolysin O using a safe bacteria called Lactococcus lactis, which can help in research and testing for diseases.
Methodology
Lactococcus lactis NZ9000 was genetically modified to produce LLO using the NICE system, and the protein was purified using Ni-NTA affinity chromatography.
Limitations
The study did not explore large-scale production or the potential degradation of LLO during purification.
Digital Object Identifier (DOI)
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