The Sushi peptides: Structural characterization and mode of action against Gram-negative bacteria

Cellular and Molecular Life Sciences

Volumn 65, Issue 7-8, 2008, Pages 1202-1219

  Ding, J L ^a   Li, P ^c   Ho, B ^b  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^c AGENCY FOR SCIENCE   (Singapore)

Author keywords

LPS binding and disruption; Membrane phospholipids; Sushi peptides; Synthetic antimicrobial peptides

Indexed keywords

ALAMETHICIN; FACTOR C; GLYCEROL DERIVATIVE; LACTOFERRICIN B; LIPID A; LIPOPOLYSACCHARIDE; LIPOPOLYSACCHARIDE BINDING PROTEIN; MEMBRANE PHOSPHOLIPID; PALMITOYLOLEOYLPHOSPHATIDYLGLYCEROL; POLYMYXIN B; POLYPEPTIDE ANTIBIOTIC AGENT; PROTEGRIN; SERINE PROTEINASE; SERUM AMYLOID P; SUSHI 1 PEPTIDE; SUSHI 3 PEPTIDE; SYNTHETIC PEPTIDE; TACHYPLESIN; UNCLASSIFIED DRUG;

ALPHA HELIX; BACTERIAL MEMBRANE; BETA SHEET; BINDING SITE; CELL MEMBRANE; DRUG BINDING; ELECTRICITY; GRAM NEGATIVE BACTERIUM; HUMAN; HYDROPHOBICITY; LIMULUS; LIPID BILAYER; MICROORGANISM; NONHUMAN; PROTEIN FUNCTION; REVIEW; SEPTIC SHOCK;

ANIMALS; CELL MEMBRANE; GRAM-NEGATIVE BACTERIA; HUMANS; LIPOPOLYSACCHARIDES; PEPTIDES; PHOSPHOLIPIDS; SHOCK, SEPTIC;

BACTERIA (MICROORGANISMS); NEGIBACTERIA;

EID: 42449113387     PISSN: 1420682X     EISSN: 15691632     Source Type: Journal    
DOI: 10.1007/s00018-008-7456-0     Document Type: Review

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