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Kim YC, Ha JM, Lee J, Kim YW. Visual detection of biogenic monoamines based on amine oxidase-peroxidase coupling reaction using ascorbic acid as H 2O 2 scavenger. Food Sci Biotechnol 2024; 33:2755-2760. [PMID: 39184985 PMCID: PMC11339208 DOI: 10.1007/s10068-023-01511-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 12/07/2023] [Accepted: 12/19/2023] [Indexed: 08/27/2024] Open
Abstract
This study represents a visual detection for total biogenic monoamines with naked eye as a simple and rapid semi-quantitative method for biogenic amine monitoring. The equivalent reaction of H2O2 with ascorbic acid resulted in color development by an amine oxidase-peroxidase coupling reaction in the samples containing the biogenic monoamines higher than the subjected ascorbic acid by 10 μM. Upon employing the commercial doenjang extracts as a model food, an additional heating step was requested, and the expected ranges for the biogenic monoamines from 360 to 480 μM covered the real contents of the samples (360.2-407.3 μM). Therefore, this visual detection method makes it possible to decide with naked eye whether the sample contains the biogenic monoamines higher than the ascorbic acid supplemented as much as a control level on manufacturing sites without instrumental analysis.
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Affiliation(s)
- Young-Chang Kim
- Department of Food and Biotechnology, Korea University, Sejong, 30019 Republic of Korea
| | - Jun-Mo Ha
- Department of Food and Biotechnology, Korea University, Sejong, 30019 Republic of Korea
| | - Jaeick Lee
- Department of Food and Biotechnology, Korea University, Sejong, 30019 Republic of Korea
| | - Young-Wan Kim
- Department of Food and Biotechnology, Korea University, Sejong, 30019 Republic of Korea
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Yang Q, Bai Y, Liu S, Han X, Liu T, Ma D, Mao J. Multicopper Oxidase from Lactobacillus hilgardii: Mechanism of Degradation of Tyramine and Phenylethylamine in Fermented Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:17465-17480. [PMID: 39046216 DOI: 10.1021/acs.jafc.4c02319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/25/2024]
Abstract
Elevated levels of biogenic amines (BAs) in fermented food can have negative effects on both the flavor and health. Mining enzymes that degrade BAs is an effective strategy for controlling their content. The study screened a strain of Lactobacillus hilgardii 1614 from fermented food system that can degrade BAs. The multiple copper oxidase genes LHMCO1614 were successfully mined after the whole genome protein sequences of homologous strains were clustered and followed by homology modeling. The enzyme molecules can interact with BAs to stabilize composite structures for catalytic degradation, as shown by molecular docking results. Ingeniously, the kinetic data showed that purified LHMCO1614 was less sensitive to the substrate inhibition of tyramine and phenylethylamine. The degradation rates of tyramine and phenylethylamine in huangjiu (18% vol) after adding LHMCO1614 were 41.35 and 40.21%, respectively. Furthermore, LHMCO1614 demonstrated universality in degrading tyramine and phenylethylamine present in other fermented foods as well. HS-SPME-GC-MS analysis revealed that, except for aldehydes, the addition of enzyme treatment did not significantly alter the levels of major flavor compounds in enzymatically treated fermented foods (p > 0.05). This study presents an enzymatic approach for regulating tyramine and phenylethylamine levels in fermented foods with potential applications both targeted and universal.
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Affiliation(s)
- Qilin Yang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Yitao Bai
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing 312000, Zhejiang, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Xiao Han
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing 312000, Zhejiang, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Tiantian Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing 312000, Zhejiang, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Dongna Ma
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing 312000, Zhejiang, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Jian Mao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing 312000, Zhejiang, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
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Hou J, Li XX, Sun Y, Li Y, Yang XY, Sun YP, Cui HL. Novel Archaeal Histamine Oxidase from Natronobeatus ordinarius: Insights into Histamine Degradation for Enhancing Food Safety. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6519-6525. [PMID: 38497614 DOI: 10.1021/acs.jafc.4c00695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
Histamine, found abundantly in salt-fermented foods, poses a risk of food poisoning. Natronobeatus ordinarius, a halophilic archaeon isolated from a salt lake, displayed a strong histamine degradation ability. Its histamine oxidase (HOD) gene was identified (hodNbs). This is the first report of an archaeal HOD. The HODNbs protein was determined to be a tetramer with a molecular weight of 307 kDa. HODNbs displayed optimum activity at 60-65 °C, 1.5-2.0 M NaCl, and pH 6.5. Notably, within the broad NaCl range between 0.5 and 2.5 M, HODNbs retained above 50% of its maximum activity. HODNbs exhibited good thermal stability, pH stability, and salinity tolerance. HODNbs was able to degrade various biogenic amines. The Vmax of HODNbs for histamine was 0.29 μmol/min/mg, and the Km was 0.56 mM. HODNbs exhibited high efficiency in histamine removal from fish sauce, namely, 100 μg of HODNbs degraded 5.63 mg of histamine (37.9%) in 10 g of fish sauce within 24 h at 50 °C. This study showed that HODNbs with excellent enzymatic properties has promising application potentials to degrade histamine in high-salt foods.
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Affiliation(s)
- Jing Hou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Xin-Xin Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Yu Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Yang Li
- School of Oceanography, Zhejiang University, 1 Zheda Road, Dinghai District, Zhoushan 316021, Zhejiang, People's Republic of China
| | - Xiao-Yan Yang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Ya-Ping Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Heng-Lin Cui
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
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4
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Zhang S, Lin T, Zhang D, Chen X, Ge Y, Gao Q, Fan J. Use of the selected metal-dependent enzymes for exploring applicability of human annexin A1 as a purification tag. J Biosci Bioeng 2023; 136:423-429. [PMID: 37805288 DOI: 10.1016/j.jbiosc.2023.08.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 08/23/2023] [Accepted: 08/29/2023] [Indexed: 10/09/2023]
Abstract
Several fusion tags have been developed for non-chromatographic fusion protein purification. Previously, we identified that human annexin A1 as a novel N-terminal purification tag was used for purifying the fusion proteins produced in Escherichia coli through precipitation in 10 mM Ca2+ buffer, and redissolution of the precipitate in 15 mM EDTA buffer. In this work, we selected four metal-dependent enzymes including E. coli 5-aminolevulinate dehydratase, yeast 3-hydroxyanthranilate 3,4-dioxygenase, maize serine racemase and copper amine oxidase for investigating the annexin A1 tag applicability. Fusion of the His6-tag or the enzyme changed the behavior of precipitation-redissolution. The relatively high recovery yields of three tagged enzymes with the improved purities were obtained through two rounds of purification, whereas low recovery yield of the annexin A1 tagged maize amine oxidase was prepared. The added EDTA displayed different abilities to redissolve the fusion proteins precipitates in two precipitation-redissolution cycles. It inactivated three enzymes and obviously inhibited the activity of the fused maize serine racemase. Based on current findings, we believe that four enzymes could be applied for evaluating applicability of the proteins or peptides as affinity tags for chromatographic purification in a calcium dependent manner.
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Affiliation(s)
- Shuncheng Zhang
- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China.
| | - Tingting Lin
- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China.
| | - Di Zhang
- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China.
| | - Xiaofeng Chen
- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China.
| | - Yuanyuan Ge
- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China.
| | - Qing Gao
- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China.
| | - Jun Fan
- School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China.
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Pei H, Wang Y, He W, Deng L, Lan Q, Zhang Y, Yang L, Hu K, Li J, Liu A, Ao X, Teng H, Liu S, Zou L, Li R, Yang Y. Research of Multicopper Oxidase and Its Degradation of Histamine in Lactiplantibacillus plantarum LPZN19. Microorganisms 2023; 11:2724. [PMID: 38004736 PMCID: PMC10672810 DOI: 10.3390/microorganisms11112724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 10/17/2023] [Accepted: 10/23/2023] [Indexed: 11/26/2023] Open
Abstract
In order to explore the structural changes and products of histamine degradation by multicopper oxidase (MCO) in Lactiplantibacillus plantarum LPZN19, a 1500 bp MCO gene in L. plantarum LPZN19 was cloned, and the recombinant MCO was expressed in E. coli BL21 (DE3). After purification by Ni2+-NTA affinity chromatography, the obtained MCO has a molecular weight of 58 kDa, and it also has the highest enzyme activity at 50 °C and pH 3.5, with a relative enzyme activity of 100%, and it maintains 57.71% of the relative enzyme activity at 5% salt concentration. The secondary structure of MCO was determined by circular dichroism, in which the proportions of the α-helix, β-sheet, β-turn and random coil were 2.9%, 39.7%, 21.2% and 36.1%, respectively. The 6xj0.1.A with a credibility of 68.21% was selected as the template to predict the tertiary structure of MCO in L. plantarum LPZN19, and the results indicated that the main components of the tertiary structure of MCO were formed by the further coiling and folding of a random coil and β-sheet. Histamine could change the spatial structure of MCO by increasing the content of the α-helix and β-sheet. Finally, the LC-MS/MS identification results suggest that the histamine was degraded into imidazole acetaldehyde, hydrogen peroxide and ammonia.
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Affiliation(s)
- Huijie Pei
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Yilun Wang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Wei He
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Lin Deng
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Qinjie Lan
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Yue Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Lamei Yang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Hui Teng
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Likou Zou
- College of Resource, Sichuan Agricultural University, Chengdu 611130, China;
| | - Ran Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (H.P.); (Y.W.); (W.H.); (L.D.); (Q.L.); (Y.Z.); (L.Y.); (K.H.); (J.L.); (X.A.); (H.T.); (S.L.); (R.L.)
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Liu S, Yao H, Sun M, Zhou Z, Mao J. Heterologous expression and characterization of amine oxidases from Saccharopolyspora to reduce biogenic amines in huangjiu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Kettner L, Seitl I, Fischer L. Recent advances in the application of microbial diamine oxidases and other histamine-oxidizing enzymes. World J Microbiol Biotechnol 2022; 38:232. [PMID: 36208352 PMCID: PMC9547800 DOI: 10.1007/s11274-022-03421-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 09/23/2022] [Indexed: 11/25/2022]
Abstract
The consumption of foods fraught with histamine can lead to various allergy-like symptoms if the histamine is not sufficiently degraded in the human body. The degradation occurs primarily in the small intestine, naturally catalyzed by the human diamine oxidase (DAO). An inherent or acquired deficiency in human DAO function causes the accumulation of histamine and subsequent intrusion of histamine into the bloodstream. The histamine exerts its effects acting on different histamine receptors all over the body but also directly in the intestinal lumen. The inability to degrade sufficient amounts of dietary histamine is known as the 'histamine intolerance'. It would be preferable to solve this problem initially by the production of histamine-free or -reduced foods and by the oral supplementation of exogenous DAO supporting the human DAO in the small intestine. For the latter, DAOs from mammalian, herbal and microbial sources may be applicable. Microbial DAOs seem to be the most promising choice due to their possibility of an efficient biotechnological production in suitable microbial hosts. However, their biochemical properties, such as activity and stability under process conditions and substrate selectivity, play important roles for their successful application. This review deals with the advances and challenges of DAOs and other histamine-oxidizing enzymes for their potential application as processing aids for the production of histamine-reduced foods or as orally administered adjuvants to humans who have been eating food fraught with histamine.
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Affiliation(s)
- Lucas Kettner
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599, Stuttgart, Germany
| | - Ines Seitl
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599, Stuttgart, Germany
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599, Stuttgart, Germany.
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Schirone M, Visciano P, Conte F, Paparella A. Formation of biogenic amines in the cheese production chain: favouring and hindering factors. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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9
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Kim YC, Lee J, Park JH, Mah JH, Kim SY, Kim YW. Development of a colorimetric enzymatic assay method for aromatic biogenic monoamine-producing decarboxylases. Food Sci Biotechnol 2021; 30:971-977. [PMID: 34395028 PMCID: PMC8302707 DOI: 10.1007/s10068-021-00938-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 06/16/2021] [Accepted: 06/21/2021] [Indexed: 10/20/2022] Open
Abstract
Biogenic amines (BAs) produced by the action of bacterial amino acid decarboxylases in fermented foods cause various health problems in human. Despite the importance, detailed characterizations of the BA-producing decarboxylases are relatively less progressed than the studies on BA-producing bacteria, due to the time-consuming chromatography-based assay method. In this study, a simple and general colorimetric assay for aromatic amino acid decarboxylases coupled with an amine oxidase from Arthrobacter aurescens (AMAO) and horseradish peroxidase was developed using a tyrosine decarboxylase from Enterococcus faecium DSM20477 (EfmTDC) as a model enzyme. The activity profiles over pH and temperature and the kinetic analysis for EfmTDC revealed that the results by the colorimetric assay are compatible with those by the chromatographic assay. In addition, due to the broad substrate specificity of AMAO for histamine and 2-phenylethylamine, the colorimetric assay would be applicable to the characterization of other aromatic amino acid decarboxylases including histidine decarboxylases. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10068-021-00938-4.
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Affiliation(s)
- Young-Chang Kim
- Department of Food and Biotechnology, Korea University, Sejong, 30019 South Korea
| | - Jaeick Lee
- Department of Food and Biotechnology, Korea University, Sejong, 30019 South Korea
| | - Jin-Hong Park
- Department of Food and Biotechnology, Korea University, Sejong, 30019 South Korea
| | - Jae-Hyung Mah
- Department of Food and Biotechnology, Korea University, Sejong, 30019 South Korea
| | - So-Young Kim
- Fermented Processing Food Science Division, Rural Development Administration, Wanju, 55365 South Korea
| | - Young-Wan Kim
- Department of Food and Biotechnology, Korea University, Sejong, 30019 South Korea
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10
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Brito LF, Irla M, Nærdal I, Le SB, Delépine B, Heux S, Brautaset T. Evaluation of Heterologous Biosynthetic Pathways for Methanol-Based 5-Aminovalerate Production by Thermophilic Bacillus methanolicus. Front Bioeng Biotechnol 2021; 9:686319. [PMID: 34262896 PMCID: PMC8274714 DOI: 10.3389/fbioe.2021.686319] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Accepted: 05/18/2021] [Indexed: 12/14/2022] Open
Abstract
The use of methanol as carbon source for biotechnological processes has recently attracted great interest due to its relatively low price, high abundance, high purity, and the fact that it is a non-food raw material. In this study, methanol-based production of 5-aminovalerate (5AVA) was established using recombinant Bacillus methanolicus strains. 5AVA is a building block of polyamides and a candidate to become the C5 platform chemical for the production of, among others, δ-valerolactam, 5-hydroxy-valerate, glutarate, and 1,5-pentanediol. In this study, we test five different 5AVA biosynthesis pathways, whereof two directly convert L-lysine to 5AVA and three use cadaverine as an intermediate. The conversion of L-lysine to 5AVA employs lysine 2-monooxygenase (DavB) and 5-aminovaleramidase (DavA), encoded by the well-known Pseudomonas putida cluster davBA, among others, or lysine α-oxidase (RaiP) in the presence of hydrogen peroxide. Cadaverine is converted either to γ-glutamine-cadaverine by glutamine synthetase (SpuI) or to 5-aminopentanal through activity of putrescine oxidase (Puo) or putrescine transaminase (PatA). Our efforts resulted in proof-of-concept 5AVA production from methanol at 50°C, enabled by two pathways out of the five tested with the highest titer of 0.02 g l-1. To our knowledge, this is the first report of 5AVA production from methanol in methylotrophic bacteria, and the recombinant strains and knowledge generated should represent a valuable basis for further improved 5AVA production from methanol.
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Affiliation(s)
- Luciana Fernandes Brito
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | - Marta Irla
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
| | - Ingemar Nærdal
- Department of Biotechnology and Nanomedicine, SINTEF Industry, Trondheim, Norway
| | - Simone Balzer Le
- Department of Biotechnology and Nanomedicine, SINTEF Industry, Trondheim, Norway
| | - Baudoin Delépine
- Toulouse Biotechnology Institute, Université de Toulouse, CNRS, INRA, INSA, Toulouse, France
| | - Stéphanie Heux
- Toulouse Biotechnology Institute, Université de Toulouse, CNRS, INRA, INSA, Toulouse, France
| | - Trygve Brautaset
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway
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Li B, Wang Y, Xue L, Lu S. Heterologous Expression and Application of Multicopper Oxidases from Enterococcus spp. for Degradation of Biogenic Amines. Protein Pept Lett 2021; 28:183-194. [PMID: 32543357 DOI: 10.2174/0929866527666200616160859] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/13/2020] [Accepted: 05/15/2020] [Indexed: 12/16/2022]
Abstract
BACKGROUND Biogenic amines are harmful to human health at a certain extent. As a kind of biogenic amine oxidase, multicopper oxidase can be used to degrade them. Currently, the literature about enzyme from Enterococcus spp. are limited, and recombinant multicopper oxidase might be an effective way to degrade biogenic amines. OBJECTIVE (i) Select and identify strains that can degrade biogenic amines, (ii) overexpress enzyme from Enterococcus spp., (iii) measure gene expression and probe amine-degradation differences among strains (native, E. coli DH5α, and L. delbruckii), and (iv) examine the biochemical properties of recombinant multicopper oxidase, (v) apply the recombinant enzyme into smoked horsemeat sausage. METHODS Reverse transcription PCR and high-performance liquid chromatography were performed to examine gene expression and amine degradation rate. RESULTS The results demonstrated that target enzymes were successfully overexpressed, accompanied by increased amine-degrading activity (P <0.05). Gene from E. faecalis M5B was expressed in L. delbrueckii resulted in degradation rates for phenylethylamine, putrescine, histamine and tyramine of 54%, 52%, 70% and 40%, respectively, significantly higher than achieved by other recombinant strains. CONCLUSION In this work, gene expression levels were higher in recombinant M5B than recombinant M2B, regardless of host. E. coli is more stable to express multicopper oxidase. Besides, the amine-degrading ability was markedly increased in the two recombinant strains. After prolonged incubation, the recombinant enzyme could degrade three amines, and it displayed high alkali resistance and thermostability.
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Affiliation(s)
- Binbin Li
- College of Food Science, Shihezi University, Shihezi 832000, China
| | - Yuan Wang
- College of Food Science, Shihezi University, Shihezi 832000, China
| | - Linlin Xue
- College of Food Science, Shihezi University, Shihezi 832000, China
| | - Shiling Lu
- College of Food Science, Shihezi University, Shihezi 832000, China
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12
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Li B, Lu S. The Importance of Amine-degrading Enzymes on the Biogenic Amine Degradation in Fermented Foods: A review. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.09.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Sadeghi H, Arjmand S, Ranaei Siadat SO, Fooladi J, Ebrahimipour G. A novel thermostable alkaline histamine oxidase from Glutamicibacter sp. N1A3101, induced by histamine and its analogue betahistine. AMB Express 2020; 10:176. [PMID: 33006684 PMCID: PMC7532241 DOI: 10.1186/s13568-020-01115-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 09/24/2020] [Indexed: 11/10/2022] Open
Abstract
Biogenic amines (BAs) are low molecular weight organic bases formed by natural amino acids decarboxylation and trigger an array of toxicological effects in humans and animals. Bacterial amine oxidases enzymes are determined as practical tools to implement the rapid quantification of BAs in foods. Our study set out to obtain a new efficient, amine oxidase enzyme for developing new enzyme-based quantification of histamine. The soils from different sources were screened using histamine as sole carbon and nitrogen sources, and histamine oxidase producing bacteria were selected and identified using specific primers for histamine oxidase (HOD) gene. The HOD gene of six strains, out of 26 isolated histamine-utilizing bacteria, were amplified using our designed primers. The HOD enzyme from Glutamicibacter sp. N1A3101, isolated from nettle soil, was found to be thermostable and showed the highest substrate specificity toward the histamine and with no detected activity in the presence of putrescine, cadaverine, spermine, and spermidine. Its oxidation activity toward tyramine was lower than other HOD reported so far. The isolated enzyme was stable at 60 °C for 30 min and showed pH stability ranging from 6 to 9. Furthermore, we indicated the induction of identified HOD activity in the presence of betahistine as well, with nearly equal efficiency and without the consumption of the substrate.
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14
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Flux Enforcement for Fermentative Production of 5-Aminovalerate and Glutarate by Corynebacterium glutamicum. Catalysts 2020. [DOI: 10.3390/catal10091065] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Bio-based plastics represent an increasing percentage of the plastics economy. The fermentative production of bioplastic monomer 5-aminovalerate (5AVA), which can be converted to polyamide 5 (PA 5), has been established in Corynebacterium glutamicum via two metabolic pathways. l-lysine can be converted to 5AVA by either oxidative decarboxylation and subsequent oxidative deamination or by decarboxylation to cadaverine followed by transamination and oxidation. Here, a new three-step pathway was established by using the monooxygenase putrescine oxidase (Puo), which catalyzes the oxidative deamination of cadaverine, instead of cadaverine transaminase. When the conversion of 5AVA to glutarate was eliminated and oxygen supply improved, a 5AVA titer of 3.7 ± 0.4 g/L was reached in microcultivation that was lower than when cadaverine transaminase was used. The elongation of the new pathway by 5AVA transamination by GABA/5AVA aminotransferase (GabT) and oxidation by succinate/glutarate semialdehyde dehydrogenase (GabD) allowed for glutarate production. Flux enforcement by the disruption of the l-glutamic acid dehydrogenase-encoding gene gdh rendered a single transaminase (GabT) in glutarate production via the new pathway responsible for nitrogen assimilation, which increased the glutarate titer to 7.7 ± 0.7 g/L, i.e., 40% higher than with two transaminases operating in glutarate biosynthesis. Flux enforcement was more effective with one coupling site, thus highlighting requirements regarding the modularity and stoichiometry of pathway-specific flux enforcement for microbial production.
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15
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Combined Cross-Linked Enzyme Aggregates of Monoamine Oxidase and Putrescine Oxidase as a Bifunctional Biocatalyst for Determination of Biogenic Amines in Foods. Catalysts 2019. [DOI: 10.3390/catal9070579] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In order to determine total biogenic amines in fermented foods, the combined cross-linked enzyme aggregates of a monoamine oxidase and a putrescine oxidase (combi-CLEAs) and the cross-linked enzyme aggregates (CLEAs) of the fused enzyme of two amine oxidases (MonoAmine Putrescien Oxidase, MAPO) were prepared. The effects of various parameters were examined to optimize the CLEAs formation. Biochemical characterization and stability of free and the CLEAs enzymes were performed. Through optimization of the CLEAs formation condition, the combi-CLEAs and the CLEAs-MAPO were prepared with 82% and 78% of residual activities relative to the activities of the subjected enzymes were in a preparative scale. The optimal pH for tyramine-activities of the CLEAs enzymes were shifted to relatively basic pH, leading to synchronization of the optimal performances of combi-CLEAs over pH for tyramine and putrescine. In addition, thermostability of the CLEAs enzymes were improved with almost double half-lives at 65 °C in comparison to the free enzymes. The catalytic efficiencies of combi-CLEAs for tyramine, histamine and putrescine were reduced by 41%, 56%, and 31%, respectively, and the inhibition potency by the substrate was reduced by two-fold in comparison of the mixed free enzymes. In conclusion, combi-CLEAs are a promising catalyst with the improved stability and the same optimum pH for dual activities in enzymatic determination of biogenic amines in foods.
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16
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Tortolini C, Favero G, Mazzei F. Development of Amine-Oxidase-Based Biosensors for Spermine and Spermidine Analysis. Methods Mol Biol 2018; 1694:75-80. [PMID: 29080157 DOI: 10.1007/978-1-4939-7398-9_7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this work a detailed description of the development of amine oxidase-based electrochemical biosensors for the selective determination of the biogenic amines is presented. The enzymes required for this operation are Polyamine Oxidase (PAO) and Spermine Oxidase (SMO) which are physically entrapped in poly(vinyl alcohol) bearing styrylpyridinium groups (PVA-SbQ), a photo-cross-linkable gel, onto screen printed electrode (SPE) surface. The developed biosensors are deeply characterized in the analysis of biogenic amines by using flow injection amperometric (FIA) technique. The enzymatic electrodes are characterized by good sensitivity, long-term stability, and reproducibility. To test the feasibility of the developed biosensors in the analysis of real matrices, they are used for the analysis of blood samples. The results obtained are in good agreement with those obtained with the GC-MS reference method.
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Affiliation(s)
- Cristina Tortolini
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, P.le Aldo Moro, 500185, Rome, Italy
| | - Gabriele Favero
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, P.le Aldo Moro, 500185, Rome, Italy
| | - Franco Mazzei
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, P.le Aldo Moro, 500185, Rome, Italy.
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17
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Guarcello R, De Angelis M, Settanni L, Formiglio S, Gaglio R, Minervini F, Moschetti G, Gobbetti M. Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines. Appl Environ Microbiol 2016; 82:6870-6880. [PMID: 27637883 PMCID: PMC5103086 DOI: 10.1128/aem.01051-16] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Accepted: 09/12/2016] [Indexed: 11/20/2022] Open
Abstract
Accumulation of biogenic amines (BAs) in cheese and other foods is a matter of public health concern. The aim of this study was to identify the enzyme activities responsible for BA degradation in lactic acid bacteria which were previously isolated from traditional Sicilian and Apulian cheeses. The selected strains would control the concentration of BAs during cheese manufacture. First, 431 isolates not showing genes encoding the decarboxylases responsible for BA formation were selected using PCR-based methods. Ninety-four out of the 431 isolates degraded BAs (2-phenylethylamine, cadaverine, histamine, putrescine, spermine, spermidine, tyramine, or tryptamine) during cultivation on chemically defined medium. As shown by random amplification of polymorphic DNA-PCR and partial sequencing of the 16S rRNA gene, 78 of the 94 strains were Lactobacillus species (Lactobacillus casei, Lb. fermentum, Lb. parabuchneri, Lb. paracasei, Lb. paraplantarum, and Lb. rhamnosus), Leuconostoc species (Leuconostoc lactis and Ln. mesenteroides), Pediococcus pentosaceus, Lactococcus lactis, Streptococcus species (Streptococcus gallolyticus and S. thermophilus), Enterococcus lactis, and Weissella paramesenteroides A multicopper oxidase-hydrolyzing BA was purified from the most active strain, Lb. paracasei subsp. paracasei CB9CT. The gene encoding the multicopper oxidase was sequenced and was also detected in other amine-degrading strains of Lb. fermentum, Lb. paraplantarum, and P. pentosaceus Lb. paracasei subsp. paracasei CB9CT and another strain (CACIO6CT) of the same species that was able to degrade all the BAs were singly used as adjunct starters for decreasing the concentration of histamine and tyramine in industrial Caciocavallo cheese. The results of this study disclose a feasible strategy for increasing the safety of traditional cheeses while maintaining their typical sensorial traits. IMPORTANCE Because high concentrations of the potentially toxic biogenic amines may be found in traditional/typical cheeses, the safety of these food items should be improved. Lactic acid bacteria selected for the ability to degrade biogenic amines may be used during cheese making to control the concentrations of biogenic amines.
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Affiliation(s)
- Rosa Guarcello
- Dipartimento di Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Maria De Angelis
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Luca Settanni
- Dipartimento di Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Sabino Formiglio
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Raimondo Gaglio
- Dipartimento di Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Fabio Minervini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Giancarlo Moschetti
- Dipartimento di Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Marco Gobbetti
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy
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18
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Optimizing the preparation conditions and characterization of cross-linked enzyme aggregates of a monoamine oxidase. Food Sci Biotechnol 2016; 25:1421-1425. [PMID: 30263425 DOI: 10.1007/s10068-016-0221-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Revised: 07/19/2016] [Accepted: 07/19/2016] [Indexed: 01/20/2023] Open
Abstract
Monoamine oxidases are useful in determination of biogenic monoamines, particularly histamine and tyramine. In this study, cross-linked enzyme aggregates (CLEAs) technique was applied to improve the stability of a monoamine oxidase from Arthrobacter aurescens (AMAO). Under the optimized condition (50% of saturated ammonium sulfate, 5 mM glutaraldehyde, 2.0 mg/mL AMAO, 4 h-cross-linking at 25°C, pH 8.0), CLEAs-AMAO was recovered with a yield of 82% based on the subjected total enzyme activity. Both pH activity and stability at alkaline pHs of CLEAs-AMAO were significantly improved compared to those of the free enzyme, resulting in the shift of optimum pH to pH 8.0 and a broader pH profile. The half-life of the CLEAs at 65°C was elongated by 1.7-fold compared to that of the free enzyme, suggesting the thermal stability of AMAO was also improved by the CLEAs formation.
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19
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Yang H, Peng S, Zhang Z, Yan R, Wang Y, Zhan J, Zhu D. Molecular cloning, expression, and functional analysis of the copper amine oxidase gene in the endophytic fungus Shiraia sp. Slf14 from Huperzia serrata. Protein Expr Purif 2016; 128:8-13. [PMID: 27476120 DOI: 10.1016/j.pep.2016.07.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 07/20/2016] [Accepted: 07/21/2016] [Indexed: 10/21/2022]
Abstract
Huperzine A (HupA) is a drug used for the treatment of Alzheimer's disease. However, the biosynthesis of this medicinally important compound is not well understood. The HupA biosynthetic pathway is thought to be initiated by the decarboxylation of lysine to form cadaverine, which is then converted to 5-aminopentanal by copper amine oxidase (CAO). In this study, we cloned and expressed an SsCAO gene from a HupA-producing endophytic fungus, Shiraia sp. Slf14. Analysis of the deduced protein amino acid sequence showed that it contained the Asp catalytic base, conserved motif Asn-Tyr-Asp/Glu, and three copper-binding histidines. The cDNA of SsCAO was amplified and expressed in Escherichia coli BL21(DE3), from which a 76 kDa protein was obtained. The activity of this enzyme was tested, which provided more information about the SsCAO gene in the endophytic fungus. Gas Chromatograph-Mass Spectrometry (GC-MS) revealed that this SsCAO could accept cadaverine as a substrate to produce 5-aminopentanal, the precursor of HupA. Phylogenetic tree analysis indicated that the SsCAO from Shiraia sp. Slf14 was closely related to Stemphylium lycopersici CAO. This is the first report on the cloning and expression of a CAO gene from HupA-producing endophytic fungi. Functional characterization of this enzyme provides new insights into the biosynthesis of the HupA an anti-Alzheimer's drug.
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Affiliation(s)
- Huilin Yang
- Jiangxi Key Laboratory of Functional Organic Molecules, Jiangxi Science and Technology Normal University, Nanchang, Jiangxi, 330013, China; Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
| | - Silu Peng
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
| | - Zhibin Zhang
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
| | - Riming Yan
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
| | - Ya Wang
- Jiangxi Key Laboratory of Functional Organic Molecules, Jiangxi Science and Technology Normal University, Nanchang, Jiangxi, 330013, China
| | - Jixun Zhan
- Department of Biological Engineering, Utah State University, 4105 Old Main Hill, Logan, UT, 84322-4105, USA
| | - Du Zhu
- Jiangxi Key Laboratory of Functional Organic Molecules, Jiangxi Science and Technology Normal University, Nanchang, Jiangxi, 330013, China; Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China.
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20
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Hirano Y, Chonan K, Murayama K, Sakasegawa SI, Matsumoto H, Sugimori D. Syncephalastrum racemosum amine oxidase with high catalytic efficiency toward ethanolamine and its application in ethanolamine determination. Appl Microbiol Biotechnol 2015; 100:3999-4013. [PMID: 26691518 DOI: 10.1007/s00253-015-7198-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 11/17/2015] [Accepted: 11/24/2015] [Indexed: 10/22/2022]
Abstract
Our screening study yielded a copper amine oxidase (SrAOX) from Syncephalastrum racemosum, which showed much higher affinity and catalytic efficiency toward ethanolamine (EA) than any other amine oxidase (AOX). Following purification of the enzyme to electrophoretic homogeneity from a cell-free extract, the maximum activity toward EA was detected at pH 7.2-7.5 and 45 °C. The SrAOX complementary DNA (cDNA) was composed of a 2052-bp open reading frame encoding a 683-amino acid protein with a molecular mass of 77,162 Da. The enzyme functions as a homodimer. The deduced amino acid sequence of SrAOX showed 55.3 % identity to Rhizopus delemar AOX and contains two consensus sequences of Cu-AOX, NYDY, and HHQH, suggesting SrAOX is a type 1 Cu-AOX (i.e., a topaquinone enzyme). Structural homology modeling showed that residues (112)ML(113), (141)FADTWG(146) M158, and N318 are unique, and T144 possibly characterizes the substrate specificity of SrAOX. The recombinant enzyme (rSrAOX) was produced using Escherichia coli. Steady-state kinetic analysis of rSrAOX activity toward EA (pH 7.5 and 45 °C) gave K m and k cat values of 0.848 ± 0.009 mM and 9.11 ± 0.13 s(-1), respectively. The standard curves were linear between 0.1 and 2 mM EA, and 10 μg mL(-1)-2.5 mg mL(-1) (15 μM-3.6 mM) phosphatidylethanolamine using Streptomyces chromofuscus phospholipase D, respectively, was sufficiently sensitive for clinical use.
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Affiliation(s)
- Yoshitaka Hirano
- Department of Symbiotic Systems Science and Technology, Graduate School of Symbiotic Systems Science and Technology, Fukushima University, 1 Kanayagawa, Fukushima, 960-1296, Japan
| | - Keisuke Chonan
- Department of Symbiotic Systems Science and Technology, Graduate School of Symbiotic Systems Science and Technology, Fukushima University, 1 Kanayagawa, Fukushima, 960-1296, Japan
| | - Kazutaka Murayama
- Division of Biomedical Measurements and Diagnostics, Graduate School of Biomedical Engineering, Tohoku University, 2-1 Seiryo, Aoba, Sendai, 980-8575, Japan
| | | | - Hideyuki Matsumoto
- Asahi Kasei Pharma Corp, 632-1 Mifuku, Izunokuni, Shizuoka, 410-2321, Japan
| | - Daisuke Sugimori
- Department of Symbiotic Systems Science and Technology, Graduate School of Symbiotic Systems Science and Technology, Fukushima University, 1 Kanayagawa, Fukushima, 960-1296, Japan.
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21
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Boffi A, Favero G, Federico R, Macone A, Antiochia R, Tortolini C, Sanzó G, Mazzei F. Amine oxidase-based biosensors for spermine and spermidine determination. Anal Bioanal Chem 2015; 407:1131-7. [PMID: 25407429 DOI: 10.1007/s00216-014-8324-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2014] [Revised: 10/30/2014] [Accepted: 11/05/2014] [Indexed: 12/23/2022]
Abstract
The present work describes the development and optimization of electrochemical biosensors for specific determination of the biogenic polyamine spermine (Spm) and spermidine (Spmd) whose assessment represents a novel important analytical tool in food analysis and human diagnostics. These biosensors have been prepared using novel engineered enzymes: polyamine oxidase (PAO) endowed with selectivity towards Spm and Spmd and spermine oxidase (SMO) characterized by strict specificity towards Spm. The current design entails biosensors in which the enzymes were entrapped in poly(vinyl alcohol) bearing styrylpyridinium groups (PVA-SbQ), a photocrosslinkable gel, onto an electrode surface. Screen-printed electrodes (SPEs) were used as electrochemical transducers for enzymatically produced hydrogen peroxide, operating at different potential vs Ag/AgCl according to the material of the working electrode (WE): +700 mV for graphite (GP) or -100 mV for Prussian blue (PB)-modified SPE, respectively. Biosensor performances were evaluated by means of flow injection amperometric (FIA) measurements. The modified electrodes showed good sensitivity, long-term stability and reproducibility. Under optimal conditions, the PAO biosensor showed a linear range 0.003-0.3 mM for Spm and 0.01-0.4 mM for Spmd, while with the SMO biosensor, a linear range of 0.004-0.5 mM for Spm has been obtained. The main kinetic parameters apparent Michaelis constant (K M), turnover number (K cat) and steady-state current (I max) were determined. The proposed device was then applied to the determination of biogenic amines in blood samples. The results obtained were in good agreement with those obtained with the GC-MS reference method.
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Affiliation(s)
- Alberto Boffi
- Department of Biochemical Sciences, Sapienza University of Rome, P.le Aldo Moro 5, 00185, Rome, Italy
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22
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Aigner M, Telsnig D, Kalcher K, Teubl C, Macheroux P, Wallner S, Edmondson D, Ortner A. Amperometric biosensor for total monoamines using a glassy carbon paste electrode modified with human monoamine oxidase B and manganese dioxide particles. Mikrochim Acta 2014. [DOI: 10.1007/s00604-014-1404-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Li C, Kim YW. Characterization of a Galactosynthase Derived fromBacillus circulansβ-Galactosidase: Facile Synthesis ofD-Lacto- andD-Galacto-N-bioside. Chembiochem 2014; 15:522-6. [DOI: 10.1002/cbic.201300699] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2013] [Indexed: 11/10/2022]
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24
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Li C, Ahn HJ, Kim JH, Kim YW. Transglycosylation of engineered cyclodextrin glucanotransferases as O-glycoligases. Carbohydr Polym 2014; 99:39-46. [DOI: 10.1016/j.carbpol.2013.08.056] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Revised: 08/20/2013] [Accepted: 08/22/2013] [Indexed: 11/28/2022]
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25
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Lee JI, Jang JH, Yu MJ, Kim YW. Construction of a bifunctional enzyme fusion for the combined determination of biogenic amines in foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9118-24. [PMID: 24001036 DOI: 10.1021/jf403044m] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Biogenic amines (BAs) are a group of low-molecular-mass organic bases derived from free amino acids. Due to the undesirable effects of BAs on human health, amine oxidase-based detection methods for BAs in foods have been developed. Here, we developed a bifunctional enzyme fusion (MAPO) using a Cu(2+)-containing monoamine oxidase (AMAO2) and a flavin adenine dinucleotide-containing putrescine oxidase (APUO) from Arthrobacter aurescens. It was necessary to activate MAPO with supplementary Cu(2+) ions, leading to a 6- to 12-fold improvement in catalytic efficiency (kcat/KM) for monoamines. The optimal temperatures of Cu(2+)-activated MAPO (cMAPO) for both tyramine and putrescine were 50 °C, and the optimal pH values for tyramine and putrescine were pH 7.0 and pH 8.0, respectively, consistent with those of AMAO2 and APUO, respectively. The cMAPO showed relative specific activities of 100, 99, 32, and 32 for 2-phenylethylamine, tyramine, histamine, and putrescine, respectively. The tyramine-equivalent BA contents of fermented soybean pastes by cMAPO were more than 90% of the total BA determined by HPLC. In conclusion, cMAPO is fully bifunctional toward biogenic monoamines and putrescine, allowing the combined determination of multiple BAs in foods. This colorimetric determination method could be useful for point-of-care testing to screen safety-guaranteed products prior to instrumental analyses.
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Affiliation(s)
- Jae-Ick Lee
- Department of Food and Biotechnology, Korea University , Sejong, 339-700, South Korea
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26
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Lee JI, Oh YK, Kim JH, Kim YW. Rapid enzymatic assay of biogenic amines in Doenjang and Gochujang using amine oxidase. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0194-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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