An acidic protease from the grass carp intestine (Ctenopharyngodon idellus)

Purification of Extracellular Protease from Staphylococcus simulans QB7and Its Ability in Generating Antioxidant and Anti-inflammatory Peptides from Meat Proteins

Proteases, especially microbial proteases, are widely used in food processing. The purpose of this study was aimed to purify an extracellular protease produced by the strain Staphylococcus simulans QB7 and to evaluate its ability in hydrolyzing meat proteins and generating antioxidant and anti-inflammatory peptides. The optimal conditions for producing the enzyme were as follows: inoculum ratio, 10%; initial pH, 6.5; temperature, 32 °C; incubation time, 36 h; and rotation speed, 160 rpm. The protease had a molecular weight of approximately 47 kDa, possessing the optimal activity at 50 °C, pH 7.0, The protease was stable at pH 4.0-8.0 and 30-60 °C, and the activity was improved by Na⁺, Mg²⁺, Ca²⁺, and Zn²⁺ ions, whereas it was inhibited by Cu²⁺, Co²⁺, Fe³⁺, Ba²⁺, Fe²⁺, β-M, and ethylene diamine tetraacetic acid disodium salt (EDTA). The protease could effectively hydrolyze meat proteins, and the generated hydrolysate could significantly inhibit tumor necrosis factor-alpha (TNFα)-induced oxidative stress, including superoxide and malondialdehyde levels and inflammation (vascular adhesion molecule-1 [VCAM-1] and cyclooxygenase 2 [COX2)) in human vascular EA.hy926 cells. The present findings support the ability of S. simulans QB7 protease in generating antioxidant and anti-inflammatory peptides during the fermentation of meat products.

Purification, characterization, and functional groups of an extracellular aflatoxin M1 -detoxifizyme from Bacillus pumilus E-1-1-1

The experiment was conducted to purify high activity extracellular enzymes, which were produced by a strain that we previously screened was able to degrade aflatoxin effectively, and speculate the functional groups of the enzyme associated with degradation. An extracellular aflatoxin-detoxifizyme (DAFE) from Bacillus pumilus E-1-1-1 was purified through a process including ammonium sulfate precipitation, ultrafiltration, Sephadex chromatography, and ion exchange chromatography. The molecular mass of the enzyme assessed by SDS-PAGE was found to be approximately 58 kDa. The optimum reaction temperature and pH for the purified enzyme were 45°C and pH 7, respectively. The enzyme showed temperature stability of up to 60°C. Ba²⁺ , Ca²⁺ Na⁺ , Mn²⁺ , EDTA, and β-mercaptoethanol showed inhibitory effects on the enzyme activity. Mg²⁺ , Fe³⁺ , Zn²⁺ and K⁺ were the activators of enzymes. This enzyme was composed of at least 15 kinds of amino acids. Lysine, tryptophan, and histidine residues were necessary and major functional groups to maintain enzyme activity, disulfide bonds were observed, serine residues had little effect on the enzyme activity, so it was not the necessary group to reflect the enzyme activity, and arginine had no effect on enzyme activity.

Perfil enzimático digestivo de Leiarius marmoratus (Siluriformes: Pimelodidae) en el medio natural

El objetivo de esta investigación fue determinar el perfil enzimático digestivo de ejemplares adultos de Leiarius marmoratus, extraídos del medio natural. El perfil enzimático fue caracterizado en ejemplares de yaque con peso y longitud de 1037±164 g y 50±4 cm respectivamente. Una vez capturados los peces fueron trasladados al laboratorio, sacrificados y se extrajo el trato digestivo (estómago e intestino anterior, medio y posterior), este fue congelado en nitrógeno líquido y almacenado a -20°C, hasta los respectivos análisis. A lo largo del tracto digestivo de se detectó hidrólisis de proteína, carbohidratos y lípidos, siendo mayor esta actividad a nivel de intestino anterior. Presentó actividad proteolítica inespecífica ácida (estómago) y alcalina (intestino). Se detecto actividad lipolítica y de amilasa en estómago, intestino anterior y medio. Los análisis muestran actividad enzimática significativa (P <0,05) a nivel del intestino anterior, lo que confirma sus hábitos de tipo omnívoro.

Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages

This study investigated the purification and biochemical characteristics of the protease produced by Pediococcus pentosaceus isolated from Harbin dry sausages. The optimized fermented conditions were as follows: fermentation time 36 h, initial pH 5 and fermentation temperature 30 °C. A 29.6 kDa extracellular protease was purified using ammonium sulphate deposition, ion exchange layer system and gel filtration. The protease produced by P. pentosaceus had a certain pH and thermal stability at pH 6 and 30 °C. The microbial protease activity could be inhibited by ethylene diamine tetraacetic acid disodium salt (EDTA). V_max and K_m of the protease were 43.9 mg/min and 8.3 mg/mL, respectively. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) reflected the ability of the protease to hydrolyse sarcoplasmic and myofibrillar proteins, particularly those of myosin heavy chain, paramyosin, actin, phosphorylase and creatine kinase-M types. 3D structure modelling of the P. pentosaceus protease found two domains in the protease protein and the correlation of the active sites with protease properties and substrate specificity. In conclusion, P. pentosaceus can be used as a starter culture or enzyme producing strain for inoculation in Harbin dry sausages.

Purification and biochemical characteristics of the microbial extracellular protease from Lactobacillus curvatus isolated from Harbin dry sausages

This study investigates the purification and biochemical characteristics of the protease secreted by Lactobacillus curvatus R5, which was isolated from Harbin dry sausages. The optimized fermentation conditions were fermentation time 36 h, initial pH 6 and fermentation temperature 37 °C. An extracellular protease was purified using ammonium sulfate precipitation, ion-exchange layer and gel filtration. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that molecular weight of the purified protease was 45.3 kDa. Protease produced by L. curvatus R5 reached a higher relative protease activity at pH 6, 40 °C, and the purified protease exhibited pH and thermal stability at pH 6 and 40 °C. The microbial protease activity can be inhibited by ethylene diamine tetraacetic acid disodium salt (EDTA). The V_max and K_m of the protease were 53 mg/min and 15.9 mg/mL, respectively. SDS-PAGE reflects the ability of the protease to hydrolyse myofibrillar protein and sarcoplasmic protein, especially on myosin heavy chain, actin, myosin light chain and phosphorylase. The 3D structure and the Ramachandran plot of L. curvatus R5 protease was obtained by homology modelling. The Ramachandran plot analysis revealed that the purified protease was composed of 366 amino acids, and its residues in favoured, allowed, generously allowed and disallowed regions were 84.6%, 11.3%, 3.2% and 0.9% residues, respectively. Molecular docking showed that the substrate actin bound to the protease active site by hydrogen bonding and hydrophobic interaction. This research provides a basis for understanding the enzymatic properties of L. curvatus R5 protease. In conclusion, L. curvatus R5 can be used as a starter culture or protease-producing strain to inoculate Harbin dry sausages.