Staphylococcal lipases

Strategies to characterize fungal lipases for applications in medicine and dairy industry

Lipases are water-soluble enzymes that act on insoluble substrates and catalyze the hydrolysis of long-chain triglycerides. Lipases play a vital role in the food, detergent, chemical, and pharmaceutical industries. In the past, fungal lipases gained significant attention in the industries due to their substrate specificity and stability under varied chemical and physical conditions. Fungal enzymes are extracellular in nature, and they can be extracted easily, which significantly reduces the cost and makes this source preferable over bacteria. Soil contaminated with spillage from the products of oil and dairy harbors fungal species, which have the potential to secrete lipases to degrade fats and oils. Herein, the strategies involved in the characterization of fungal lipases, capable of degrading fatty substances, are narrated with a focus on further applications.

Biochemical characterization of the surface-associated lipase of Staphylococcus saprophyticus

Staphylococcus saprophyticus, an important cause of urinary tract infections, produces a surface-associated lipase, Ssp. In contrast to other lipases, Ssp is a protein that is present in high amounts on the surface of the bacteria and it was shown that it is a true lipase. Characterization of S. saprophyticus lipase (Ssp) showed that it is more similar to Staphylococcus aureus lipase and Staphylococcus epidermidis lipase than to Staphylococcus hyicus lipase and Staphylococcus simulans lipase. Ssp showed an optimum of lipolytic activity at pH 6 and lost its activity at pH>8 or pH<5. The present results show that Ssp activity is dependent on Ca(2+). Consequently, activity increased c. 10-fold in the presence of 2 mM Ca(2+). Optimal activity was reached at 30 degrees C. It was also observed that the enzymatic activity of Ssp depends strongly on the acyl chain length of the substrate molecule.

The surface-associated protein of Staphylococcus saprophyticus is a lipase

Staphylococcus saprophyticus surface-associated protein (Ssp) was the first surface protein described for this organism. Ssp-positive strains display a fuzzy layer of surface-associated material in electron micrographs, whereas Ssp-negative strains appear to be smooth. The physiologic function of Ssp, however, has remained elusive. To clone the associated gene, we determined the N-terminal sequence, as well as an internal amino acid sequence, of the purified protein. We derived two degenerate primers from these peptide sequences, which we used to identify the ssp gene from genomic DNA of S. saprophyticus 7108. The gene was cloned by PCR techniques and was found to be homologous to genes encoding staphylococcal lipases. In keeping with this finding, strains 7108 and 9325, which are Ssp positive, showed lipase activity on tributyrylglycerol agar plates, whereas the Ssp-negative strain CCM883 did not. Association of enzyme activity with the cloned DNA was proven by introducing the gene into Staphylococcus carnosus TM300. When wild-type strain 7108 and an isogenic mutant were analyzed by transmission electron microscopy, strain 7108 exhibited the fuzzy surface layer, whereas the mutant appeared to be smooth. Lipase activity and the surface appendages could be restored by reintroduction of the cloned gene into the mutant. Experiments using immobilized collagen type I did not provide evidence for the involvement of Ssp in adherence to this matrix protein. Our experiments thus provided evidence that Ssp is a surface-associated lipase of S. saprophyticus.

The combined effects of environmental conditions on lipolysis of pork fat by lipases of the meat starter culture organisms Staphylococcus xylosus and Debaryomyces hansenii

The effects of environmental conditions on lipolysis by cell-free extracts from the meat starter culture organisms Staphylococcus xylosus and Debaryomyces hansenii were studied using pork fat emulsions as model systems. For the individual effects of temperature and pH it was found that the optimal conditions for the lipolysis by S. xylosus lipase were 37 degrees C and pH 7.0, and 37 degrees C and pH 6.5 for the lipolysis by D. hansenii lipase. For the combined effects of conditions relevant to meat fermentation, i.e. 10-30 degrees C, pH 4.7-6.0, 2.5-7.5% (w/v) NaCl and incubation times of 2-6 days, the empirical models indicated that temperature, pH and incubation time had important effects on total lipolysis whereas NaCl concentration had little effect. For both cultures lipolysis was strongly inhibited at conditions of meat fermentation compared to optimal conditions. For any set of the conditions which were examined the total lipolysis caused by D. hansenii lipase was lower than that caused by S. xylosus lipase.

Use of continuous culture to screen for lipase-producing microorganisms and interesterification of butter fat by lipase isolates

The continuous cultivation technique was used to investigate the screening for lipase-producing microorganisms from four commercial starters suitable for the degradation of domestic wastes. Using this technique, three strains of lipase-producing bacteria were isolated and identified: Pantoea agglomerans (BB96CC1, BB168CC2) and Pseudomonas fluorescens (BW96CC1). In addition, butter fat induced more lipase production when present in the growth medium. Interesterification of butter fat triacylglycerols by enzymatic extracts of the isolated strains of microorganisms resulted in an appreciable interesterification yield, implying that hydrolysis was suppressed and interesterification of butter fat triacylglycerols was maximized in a microemulsion free-cosurfactant system.

Purification and characterization of extracellular Staphylococcus warneri lipase

The extracellular lipase of Staphylococcus warneri was secreted as a protein with an apparent molecular mass of 90 kDa. It was then sequentially processed in the supernatant to a protein of 45 kDa. Tryptic digestion of the crude extract resulted in a homogeneous sample containing only the 45-kDa form. Purification was achieved by hydrophobic chromatography. Purified lipase had an optimum pH of 9.0 and an optimum temperature of 25 degrees C. The enzyme was stable within the range pH 5.0-9.0; it had a broad substrate specificity. The results of inhibition studies were consistent with the view that lipases possess a serine residue at the catalytic site.

Microbiological transformations of lipids: acyl-specific hydrolysis of lard by yeasts

The fatty acid and positional specificities of Saccharomyces cerevisiae (UI-SACCH) and Schizosaccharomyces octosporus (NRRL Y-854) in the hydrolysis of lard were studied by using gas-liquid chromatography. Synthetic triglycerides were used to determine the positional specificities of the lipases of both organisms. Palmitic acid is specifically cleaved from all three triglyceride ester positions by S. cerevisiae, while S. octosporus was able to cleave stearic acid at either position 1 or position 3 of the glycerol moiety. Preparative scale fermentation with 200 g of lard per liter yielded 48.4 g of palmitic acid per liter with S. cerevisiae and 42 g of stearic acid per liter with S. octosporus. The free fatty acids produced by microbial transformation of lard were characterized spectrally (1H and C nuclear magnetic resonance and mass spectrometry) and chromatographically (thin-layer and gas chromatographies).

[The characterization of microbial lipases. 2. The determination of lipase specificity]

Types of lipase specificity are as follows: Positional specificity; fatty acid specificity; stereospecificity; substrate specificity (different rates of lipolysis of different glyceride classes. The acylglycerol used for determination of lipase specificity must be so structured, that specificities are not confused and unambiguous results are obtained. Different substrates and methods for detection of specificity are reviewed and advantages and disadvantages are discussed. Positional specificity can be determined with synthetic dialkylacylglycerols and 2,3-dioleoyl butanediol. Stereospecificity can be detected with enantiomeric dialkylacylglycerols or diacylalkylglycerols.

The promise of enzymes in therapy of hyperlipidemia

Treatment of hyperlipidemias must be commenced in that intestinal segment where alimentary lipoprotein aggregate generation is initiated postprandially and the aggregates are still in nascent form. This is to prevent the formation of potentially pathological units that do not equilibrate with the blood colloid. The colloid chemical state of the alimentary lipoprotein entities in the systemic circulation is decisive for maintenance of their stability and for their disposal from the blood. The causes of impaired, "unripe," lipoprotein aggregate formation include: (a) the action of human pancreatic lipase is even normally a restricted and vulnerable process, (b) inadequate ratio of protein to fat to stabilize the aggregates, (c) defective proteolysis in the small intestine, and (d) the dual behavior of the surface tension-lowering agent, the lecithin antagonist cholesterol. On the one hand, cholesterol represents physicochemically the weakest link in the lipoprotein interfaces. On the other hand, an excess of cholesterol in lipoprotein interfaces decreases the stability of the surface film. This leads to changes in the decay of the entities and the cell surface-active lipid constituents of the "unripe" plasma lipoprotein colloid complexes can easily be adsorbed to the endothelial cell surface plasma membrane: the excess aggregate-cholesterol molecules simply join, or dissolve in, the cell membrane-cholesterol which thus acts as its own receptor or solvent: cholesterol dimers occur. This causes rigidity of the endothelial cell surface membrane and leads to impaired cell metabolism. The intima recognizes the impairment as a foreign body and initiates a physiological defense reaction including phagocytosis. The event may be still more dangerous if the adrenergic receptors of the autonomous nervous system involved in lipolysis with subsequent plasma efflux are simultaneously stimulated. The therapeutic measure indicated is production of balanced alimentary lipoprotein aggregates. This can be achieved by oral administration of (a) protease, and (b) non-specific micellar lipase. The lipase functions without restriction and can perform all the activities that human pancreatic lipase cannot. The enzymes utilized are of mold origin and generally available.

Purification and some properties of the staphylococcal extracellular lipase

Staphylococcal lipase has been purified by application of a multistep procedure involving ammonium sulfate precipitation, and hydrophobic interaction chromatography followed by gel filtration through Sepharose CL-4B. A purified enzyme was obtained which appeared to be homogeneous by molecular sieving, polyacrylamide gel electrophoresis and sucrose gradient centrifugation. The enzyme was then subjected to physicochemical analysis. It has been found that staphylococcal lipase appears in two molecular forms: light (45 kDa) and heavy (300 kDa). Amino acid analysis indicates that lipase contains 17 amino acids with a prevalence of hydrophobic amino acids. No sulfur-containing amino acid was found in the enzyme molecule. The lipase contains about 2% sugars and some amount of lipids. The lipase preparation is stable within pH 5.0 to 9.0 and exhibits maximal activity at pH 8.0. The optimal temperature for the enzymatic reaction was established at 55 degrees C.

Separation and characterization of two isolated lipases from Staphylococcus aureus (TEN5)

The purified lipases from Staphylococcus aureus (TEN5) showing two enzymatically active protein bands on SDS-polyacrylamide gel electrophoresis have been separated by ion-exchange chromatography. The separated proteins show some properties which are different (e.g., apparent molecular weight, charge, binding of detergent, enzymatic activity towards triolein) and some which are almost identical (spur in immunodiffusion).

The role of bacterial enzymes in inducing inflammation in the middle ear cavity

Current knowledge of the pathophysiology of bacterial infections is elementary. Thie initial events leading to the invasion of host tissues are a matter of conjecture for many bacterial organisms. This is particularly true for pneumococci, the most frequent causative organisms of acute otitis media. Bacterial enzymes may account for the initial disruption of host tissues, and this study explored their role in the infectious process. As first step, pneumococcal cultures were analyzed, and significant levels of the enzymes lipase and hyaluronidase were demonstrated. Secondly, the presence of these enzymes in middle ear effusions was explored in an animal model of acute otitis media. The enzymes reached peak levels at seven days. The third and most important portion of the study examined the significance of these enzymes in producing inflammation and alterations in the middle ear cavity of normal experimental animals. This portion was a histologic comparison of temporal bone specimens and demonstrated that marked acute and chronic changes can be induced by placing solutions of these enzymes in the middle ear cavity. This study concludes that bacterial enzymes play an important role in the induction of acute otitis media.