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Costa Silva MD, Costa RB, do Nascimento JS, Gomes MMODS, Ferreira AN, Grillo LAM, Luz JMRD, Gomes FS, Pereira HJV. Production of milk-coagulating protease by fungus Pleurotus djamor through solid state fermentation using wheat bran as the low-cost substrate. Prep Biochem Biotechnol 2024:1-7. [PMID: 39222362 DOI: 10.1080/10826068.2024.2399040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Proteases are enzymes that hydrolyze peptide bonds present in proteins and peptides. They are widely used for various industrial applications, such as in the detergent, food, and dairy industries. Cheese is one of the most important products of the dairy industry, and the coagulation stage is crucial during the cheese-making process. Enzymatic coagulation is the most common technique utilized for this purpose. Microbial enzymes are frequently used for coagulation due to their advantages in terms of availability, sustainability, quality control, product variety, and compliance with dietary and cultural/religious requirements. In the present study, we identified and subsequently characterized milk coagulant activity from the fungus Pleurotus djamor PLO13, obtained during a solid-state fermentation process, using the agro-industrial residue, wheat bran, as the fermentation medium. Maximum enzyme production and caseinolytic activity occurred 120 h after cultivation. When the enzyme activity against various protease-specific synthetic substrates and inhibitors was analyzed, the enzyme was found to be a serine protease, similar to elastase 2. This elastase-2-like serine protease was able to coagulate pasteurized whole and reconstituted skim milk highly efficiently in the presence and absence of calcium, even at room temperature. The coagulation process was influenced by factors such as temperature, time, and calcium concentration. We demonstrate here, for the first time, an elastase-2-like enzyme in a microorganism and its potential application in the food industry for cheese production.
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Affiliation(s)
- Monizy da Costa Silva
- Institute of Chemistry and Biotechnology, Federal University of Alagoas, A. C. Simões Campus, (UFAL), Postal Code, Maceió, Alagoas, Brazil
| | - Ricardo Bezerra Costa
- Institute of Chemistry and Biotechnology, Federal University of Alagoas, A. C. Simões Campus, (UFAL), Postal Code, Maceió, Alagoas, Brazil
| | - Josiel Santos do Nascimento
- Institute of Pharmaceutical Science, Federal University of Alagoas, A. C. Simões Campus, (UFAL), Postal Code, Maceió, Alagoas, Brazil
| | | | - Alexsandra Nascimento Ferreira
- Institute of Chemistry and Biotechnology, Federal University of Alagoas, A. C. Simões Campus, (UFAL), Postal Code, Maceió, Alagoas, Brazil
| | - Luciano Aparecido Meireles Grillo
- Institute of Pharmaceutical Science, Federal University of Alagoas, A. C. Simões Campus, (UFAL), Postal Code, Maceió, Alagoas, Brazil
| | - José Maria Rodrigues da Luz
- Institute of Pharmaceutical Science, Federal University of Alagoas, A. C. Simões Campus, (UFAL), Postal Code, Maceió, Alagoas, Brazil
| | - Francis Soares Gomes
- Institute of Chemistry and Biotechnology, Federal University of Alagoas, A. C. Simões Campus, (UFAL), Postal Code, Maceió, Alagoas, Brazil
| | - Hugo Juarez Vieira Pereira
- Institute of Chemistry and Biotechnology, Federal University of Alagoas, A. C. Simões Campus, (UFAL), Postal Code, Maceió, Alagoas, Brazil
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2
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Tito FR, Pepe A, Tonón CV, Daleo GR, Guevara MG. Optimization of caseinolytic and coagulating activities of Solanum tuberosum rennets for cheese making. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6947-6957. [PMID: 37314022 DOI: 10.1002/jsfa.12780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 06/09/2023] [Accepted: 06/14/2023] [Indexed: 06/15/2023]
Abstract
BACKGROUND In recent years, the rising global demand for cheese, the high cost and limited supply of calf rennet, and consumer choices have increased research into new alternatives to animal or recombinant chymosins for cheese making. Plant proteases with caseinolytic activity (CA) and milk-clotting activity (MCA) have been proposed as alternatives for milk clotting to obtain artisanal cheeses with new organoleptic properties. They have been named vegetable rennets (vrennets). The aim of this study was to evaluate the performance of two Solanum tuberosum aspartic proteases (StAP1 and StAP3) as vrennets for cheese making and to obtain a statistical model that could predict and optimize their enzymatic activity. RESULTS To optimize the CA and MCA activities, a response surface methodology was used. Maximum values of CA and MCA for both enzymes were found at pH 5.0 and 30-35 °C. Analysis of the degradation of casein subunits showed that it is possible to tune the specificity of both enzymes by changing the pH. At pH 6.5, the αS - and β- subunit degradation is reduced while conserving a significant MCA. CONCLUSION The statistical models obtained in this work showed that StAP1 and StAP3 exert CA and MCA under pH and temperature conditions compatible with those used for cheese making. The casein subunit degradation percentages obtained also allowed us to select the best conditions for the degradation of the κ-casein subunit by StAPs. These results suggest that StAP1 and StAP3 are good candidates as vrennets for artisan cheese making. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Florencia R Tito
- Biological Research Institute, National Scientific and Technical Research Council (CONICET), University of Mar del Plata (UNMDP), Mar del Plata, Argentina
| | - Alfonso Pepe
- Bioengineering Department, H. Lee Moffitt Cancer Center and Research Institute, Tampa, Florida, USA
| | - Claudia V Tonón
- Biological Research Institute, National Scientific and Technical Research Council (CONICET), University of Mar del Plata (UNMDP), Mar del Plata, Argentina
| | - Gustavo R Daleo
- Biological Research Institute, National Scientific and Technical Research Council (CONICET), University of Mar del Plata (UNMDP), Mar del Plata, Argentina
| | - María G Guevara
- Biological Research Institute, National Scientific and Technical Research Council (CONICET), University of Mar del Plata (UNMDP), Mar del Plata, Argentina
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Zhang Y, Hu J, Wang J, Liu C, Liu X, Sun J, Song X, Wu Y. Purification and characteristics of a novel milk-clotting metalloprotease from Bacillus velezensis DB219. J Dairy Sci 2023; 106:6688-6700. [PMID: 37558047 DOI: 10.3168/jds.2023-23450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 04/25/2023] [Indexed: 08/11/2023]
Abstract
Milk-clotting enzyme (MCE) is the essential active agents in dairy processing. The traditional MCE is mainly obtained from animal sources, in which calf rennet is the most widely used in cheese industry. Traditional MCE substitute is becoming necessary due to its limited production and increased cheese consumption. A novel traditional MCE substitute was produced from Bacillus velezensis DB219 in this study. The DB219 MCE exhibited a notable specific activity of 6,110 Soxhlet units/mg and 3.16-fold purification yield with 28.87% recovery through ammonium sulfate fractionation and DEAE-Sepharose Fast Flow. The purified DB219 MCE was a metalloprotease with a molecular weight of 36 kDa. The DB219 MCE was weak acid resistance and stable at pH 6.0 to 10.0 and temperature <45°C. The highest milk-clotting activity was observed in substrate at pH 5.5 added with 20 to 30 mM CaCl2. The Michaelis constant and maximal velocity for casein were 0.31 g/L and 14.22 μmol/min. The DB219 MCE preferred to hydrolyze β-casein instead of α-casein. The DB219 MCE hydrolyzed α-casein, β-casein, and κ-casein to generate significantly different peptides in comparison with calf rennet and ES6023 MCE (fungal MCE) through SDS-PAGE and reversed-phase HPLC analysis. The DB219 MCE mainly cleaved Thr124-Ile125 and Ser104-Phe105 bonds in κ-casein and had unique casein cleavage sites and peptide composition through LC-MS/MS analysis. The DB219 MCE was potential to be a new milk coagulant and enriched kinds of traditional MCE substitute.
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Affiliation(s)
- Yao Zhang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Jiayun Hu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Jiaxin Wang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Chen Liu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Xiaofeng Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Juan Sun
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Xinjie Song
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Yuanfeng Wu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China.
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Zhang Y, Wang J, He J, Liu X, Sun J, Song X, Wu Y. Characteristics and application in cheese making of newly isolated milk-clotting enzyme from Bacillus megaterium LY114. Food Res Int 2023; 172:113202. [PMID: 37689949 DOI: 10.1016/j.foodres.2023.113202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/22/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
Milk-clotting enzyme (MCE) is a crucial active agent in cheese making. It is necessary to find traditional MCE substitutes due to the limited production of traditional MCE (e.g., calf rennet) and increased cheese consumption. Bacillus megaterium strain LY114 with good milk-clotting activity (MCA) (448 SU/mL) and a high MCA/proteolytic activity (PA) ratio (6.0) was isolated and identified from agricultural soil in Laiyang (Shandong, China) through 16S rRNA sequencing of 45 strains. The Bacillus megaterium LY114 MCE had a remarkable specific activity (7532 SU/mg) and displayed a 4.83-fold purification yield with 34.17% recovery through ammonium sulfate fractionation and DEAE-Sepharose Fast Flow. The purified LY114 MCE was a metalloprotease with a molecular weight of 30 kDa. LY114 MCE was stable at pH 5.0-7.0 and temperature <40 °C. The highest MCA appeared at a substrate pH of 5.5 with 30 mM CaCl2. The Michaelis constant (Km) and maximal velocity (Vm) for casein were 0.31 g/L and 14.16 μmol/min, respectively. LY114 MCE preferred to hydrolyze α-casein (α-CN) rather than β-casein (β-CN) and had unique α-CN, β-CN and κ-casein (κ-CN) cleavage sites. LY114 MCE hydrolyzed casein to generate significantly different peptides compared with calf rennet and fungal MCE as determined by SDS-PAGE analysis. Chemical index analysis and sensory evaluation confirmed the usefulness of LY114 MCE in cheese making. LY114 MCE had the potential to be used in dairy processing and enriched traditional MCE substitutes.
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Affiliation(s)
- Yao Zhang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Jiaxin Wang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Jiamin He
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Xiaofeng Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Juan Sun
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Xinjie Song
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
| | - Yuanfeng Wu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China.
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Paloi S, Kumla J, Paloi BP, Srinuanpan S, Hoijang S, Karunarathna SC, Acharya K, Suwannarach N, Lumyong S. Termite Mushrooms ( Termitomyces), a Potential Source of Nutrients and Bioactive Compounds Exhibiting Human Health Benefits: A Review. J Fungi (Basel) 2023; 9:112. [PMID: 36675933 PMCID: PMC9863917 DOI: 10.3390/jof9010112] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/10/2023] [Accepted: 01/10/2023] [Indexed: 01/19/2023] Open
Abstract
Termite mushrooms have been classified to the genus Termitomyces, family Lyophyllaceae, order Agaricales. These mushrooms form a mutualistic association with termites in the subfamily Macrotermitinae. In fact, all Termitomyces species are edible and have unique food value attributed to their texture, flavour, nutrient content, and beneficial mediational properties. Additionally, Termitomyces have been recognized for their ethno-medicinal importance in various indigenous communities throughout Asia and Africa. Recent studies on Termitomyces have indicated that their bioactive compounds have the potential to fight against certain human diseases such as cancer, hyperlipidaemia, gastroduodenal diseases, and Alzheimer's. Furthermore, they possess various beneficial antioxidant and antimicrobial properties. Moreover, different enzymes produced from Termitomyces have the potential to be used in a range of industrial applications. Herein, we present a brief review of the current findings through an overview of recently published literature involving taxonomic updates, diversity, distribution, ethno-medicinal uses, nutritional value, medicinal importance, and industrial implementations of Termitomyces, as well as its socioeconomic importance.
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Affiliation(s)
- Soumitra Paloi
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Jaturong Kumla
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Barsha Pratiher Paloi
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sirasit Srinuanpan
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Supawitch Hoijang
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Samantha C. Karunarathna
- Center for Yunnan Plateau Biological Resources Protection and Utilization, College of Biological Resource and Food Engineering, Qujing Normal University, Yunnan 655011, China
| | - Krishnendu Acharya
- Molecular and Applied Mycology and Plant Pathology Laboratory, Centre of Advanced Study, Department of Botany, University of Calcutta, 35, Ballygunge Circular Road, Kolkata, West Bengal 700019, India
| | - Nakarin Suwannarach
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Saisamorn Lumyong
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Academy of Science, The Royal Society of Thailand, Bangkok 10300, Thailand
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Azrin NAM, Ali MSM, Rahman RNZRA, Oslan SN, Noor NDM. Versatility of subtilisin: A review on structure, characteristics, and applications. Biotechnol Appl Biochem 2022; 69:2599-2616. [PMID: 35019178 DOI: 10.1002/bab.2309] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Accepted: 12/27/2021] [Indexed: 12/27/2022]
Abstract
Due to its thermostability and high pH compatibility, subtilisin is most known for its role as an additive for detergents in which it is categorized as a serine protease according to MEROPS database. Subtilisin is typically isolated from various bacterial species of the Bacillus genus such as Bacillus subtilis, B. amyloliquefaciens, B. licheniformis, and various other organisms. It is composed of 268-275 amino acid residues and is initially secreted in the precursor form, preprosubtilisin, which is composed of 29-residues signal peptide, 77-residues propeptide, and 275-residues active subtilisin. Subtilisin is known for the presence of high and low affinity calcium binding sites in its structure. Native subtilisin has general properties of thermostability, tolerance to neutral to high pH, broad specificity, and calcium-dependent stability, which contribute to the versatility of subtilisin applicability. Through protein engineering and immobilization technologies, many variants of subtilisin have been generated, which increase the applicability of subtilisin in various industries including detergent, food processing and packaging, synthesis of inhibitory peptides, therapeutic, and waste management applications.
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Affiliation(s)
- Nur Aliyah Mohd Azrin
- Enzyme and Microbial Technology Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Mohd Shukuri Mohamad Ali
- Enzyme and Microbial Technology Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia.,Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Raja Noor Zaliha Raja Abd Rahman
- Enzyme and Microbial Technology Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia.,Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Siti Nurbaya Oslan
- Enzyme and Microbial Technology Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia.,Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia.,Institute of Bioscience, Universiti Putra Malaysia, Selangor, Malaysia
| | - Noor Dina Muhd Noor
- Enzyme and Microbial Technology Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia.,Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia
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Arbita AA, Paul NA, Cox J, Zhao J. Amino acid sequence of two new milk-clotting proteases from the macroalga Gracilaria edulis. Int J Biol Macromol 2022; 211:499-505. [PMID: 35561860 DOI: 10.1016/j.ijbiomac.2022.05.038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 04/08/2022] [Accepted: 05/05/2022] [Indexed: 11/05/2022]
Abstract
This study is aimed at identifying and characterising the proteases we previously extracted from the red seaweed Gracilaria edulis with the potential as milk-clotting enzymes. The protease extract was first analysed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and zymography. Two protease bands with a molecular weight of 44 and 108 kDa were identified, and analysed using in-gel digestion and liquid chromatography-tandem mass spectrometry/mass spectrometry (LC-MS/MS). Eight peptides from the LC-MS/MS analysis matched those in existing protein databases but they were not related to any protease of the genera Gracilaria and Hydropuntia. Further analysis revealed that more than 80% of the peptide sequence of the algal proteases matched with those from members of the bacteria kingdom, including Gallaecimonas and Alteromonas. Among these, twelve matching homolog proteases were identified as metalloprotease and serine protease. The results indicated that the algal proteases have a close relationship with both algae and bacteria, and suggest that the proteases might have resulted from past bacterial colonisation of the algae and subsequent horizontal gene transfer between bacteria and algae.
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Affiliation(s)
- Ariestya Arlene Arbita
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia; School of Chemical Engineering, Faculty of Industrial and Technology, Parahyangan Catholic University, Ciumbuleuit 94, Bandung 40141, Indonesia
| | - Nicholas A Paul
- School of Science and Engineering, University of the Sunshine Coast, Maroochydore, Queensland 4558, Australia
| | - Julian Cox
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia
| | - Jian Zhao
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia.
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8
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Improved Foods Using Enzymes from Basidiomycetes. Processes (Basel) 2022. [DOI: 10.3390/pr10040726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022] Open
Abstract
Within the kingdom of fungi, the division Basidiomycota represents more than 30,000 species, some with huge genomes indicating great metabolic potential. The fruiting bodies of many basidiomycetes are appreciated as food (“mushrooms”). Solid-state and submerged cultivation processes have been established for many species. Specifically, xylophilic fungi secrete numerous enzymes but also form smaller metabolites along unique pathways; both groups of compounds may be of interest to the food processing industry. To stimulate further research and not aim at comprehensiveness in the broad field, this review describes some recent progress in fermentation processes and the knowledge of fungal genetics. Processes with potential for food applications based on lipases, esterases, glycosidases, peptidases and oxidoreductases are presented. The formation and degradation of colourants, the degradation of harmful food components, the formation of food ingredients and particularly of volatile and non-volatile flavours serve as examples. In summary, edible basidiomycetes are foods—and catalysts—for food applications and rich donors of genes to construct heterologous cell factories for fermentation processes. Options arise to support the worldwide trend toward greener, more eco-friendly and sustainable processes.
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Microbial Peptidase in Food Processing: Current State of the Art and Future Trends. Catal Letters 2022. [DOI: 10.1007/s10562-022-03965-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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Wang X, Zhao Q, He L, Shi Y, Fan J, Chen Y, Huang A. Milk-clotting properties on bovine caseins of a novel cysteine peptidase from germinated Moringa oleifera seeds. J Dairy Sci 2022; 105:3770-3781. [PMID: 35181141 DOI: 10.3168/jds.2021-21415] [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: 10/12/2021] [Accepted: 01/01/2022] [Indexed: 11/19/2022]
Abstract
A cysteine peptidase was previously identified from germinated Moringa oleifera seeds, but its milk-clotting properties on bovine caseins was still unclear. In this study, this novel cysteine peptidase (MoCP) showed preferential activity on κ-casein (κ-CN), with greater hydrolytic activity compared with calf rennet, whereas weak hydrolysis of α-casein and β-casein made MoCP suitable for application in cheesemaking and may yield various functional peptides. All 3 evaluated caseins were hydrolyzed to form relatively stable peptide bands within 3 h of proteolysis with MoCP. Cleavage sites were determined by gel electrophoresis, liquid chromatography mass spectrometry/mass spectrometry, and peptide sequencing, which revealed that cleavage of κ-CN by MoCP occurred at residue Ile129-Pro130 and generated a 14,895.37-Da peptide. The flocculation reaction between MoCP and κ-CN determined by 3-dimensional microscopy with super-depth of field revealed that the initial 30 min of reaction were key for milk coagulation, which may affect curd yield. Overall, the findings presented herein suggest that the cysteine peptidase from germinated M. oleifera seeds can be considered a promising plant-derived rennet alternative for use in cheese manufacture.
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Affiliation(s)
- Xuefeng Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Qiong Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Li He
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yanan Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Jiangping Fan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yue Chen
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, Yunnan, China.
| | - Aixiang Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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Wang S, Zhang P, Xue Y, Yan Q, Li X, Jiang Z. Characterization of a Novel Aspartic Protease from Rhizomucor miehei Expressed in Aspergillus niger and Its Application in Production of ACE-Inhibitory Peptides. Foods 2021; 10:foods10122949. [PMID: 34945499 PMCID: PMC8701012 DOI: 10.3390/foods10122949] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/19/2021] [Accepted: 11/22/2021] [Indexed: 11/16/2022] Open
Abstract
Rhizomucor miehei is an important fungus that produces aspartic proteases suitable for cheese processing. In this study, a novel aspartic protease gene (RmproB) was cloned from R. miehei CAU432 and expressed in Aspergillus niger. The amino acid sequence of RmproB shared the highest identity of 58.2% with the saccharopepsin PEP4 from Saccharomyces cerevisiae. High protease activity of 1242.2 U/mL was obtained through high density fermentation in 5 L fermentor. RmproB showed the optimal activity at pH 2.5 and 40 °C, respectively. It was stable within pH 1.5-6.5 and up to 45 °C. RmproB exhibited broad substrate specificity and had Km values of 3.16, 5.88, 5.43, and 1.56 mg/mL for casein, hemoglobin, myoglobin, and bovine serum albumin, respectively. RmproB also showed remarkable milk-clotting activity of 3894.1 SU/mg and identified the cleavage of Lys21-Ile22, Leu32-Ser33, Lys63-Pro64, Leu79-Ser80, Phe105-Met106, and Asp148-Ser149 bonds in κ-casein. Moreover, duck hemoglobin was hydrolyzed by RmproB to prepare angiotensin-I-converting enzyme (ACE) inhibitory peptides with high ACE-inhibitory activity (IC50 of 0.195 mg/mL). The duck hemoglobin peptides were further produced at kilo-scale with a yield of 62.5%. High-level expression and favorable biochemical characterization of RmproB make it a promising candidate for cheese processing and production of ACE-inhibitory peptides.
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Affiliation(s)
- Shounan Wang
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (S.W.); (Y.X.)
| | - Peng Zhang
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Engineering, China Agricultural University, Beijing 100083, China; (P.Z.); (X.L.)
| | - Yibin Xue
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (S.W.); (Y.X.)
| | - Qiaojuan Yan
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Engineering, China Agricultural University, Beijing 100083, China; (P.Z.); (X.L.)
- Correspondence: (Q.Y.); (Z.J.); Tel.: +86-10-6273-7689 (Z.J.); Fax: +86-10-8238-8508 (Z.J.)
| | - Xue Li
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Engineering, China Agricultural University, Beijing 100083, China; (P.Z.); (X.L.)
| | - Zhengqiang Jiang
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (S.W.); (Y.X.)
- Correspondence: (Q.Y.); (Z.J.); Tel.: +86-10-6273-7689 (Z.J.); Fax: +86-10-8238-8508 (Z.J.)
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Wang X, He L, Zhao Q, Shi Y, Chen Y, Huang A. Structural Analysis of a Novel Aspartic-Type Endopeptidase from Moringa oleifera Seeds and Its Milk-Clotting Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7377-7387. [PMID: 34180221 DOI: 10.1021/acs.jafc.1c02591] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
A novel aspartic-type endopeptidase was previously obtained from Moringa oleifera seeds; however, its specific milk-clotting properties have remained unclear. Here, we used various biophysical and molecular simulation approaches for characterizing the structure and function of the aspartic-type endopeptidase. The endopeptidase was preferentially active toward κ-casein (CN) and hydrolyzed it more than calf rennet; however, its ability to hydrolyze α-CN and β-CN was weaker than that of calf rennet. The endopeptidase cleaved κ-CN at Gln135-Asp136 and generated a 15 588.18 Da peptide with 135 amino acids. We further simulated the docking complex of the endopeptidase and κ-CN and found out that they possibly combined with each other via hydrogen bonds. The flocculation reaction between the endopeptidase and κ-CN indicated that milk coagulation occurred within 60 min. Overall, our observations suggest that the aspartic-type endopeptidase can be a potential rennet alternative for cheese making.
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Affiliation(s)
- Xuefeng Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Li He
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Qiong Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yanan Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yue Chen
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, Yunnan, China
| | - Aixiang Huang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
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13
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Das A, Basak P, Pramanik A, Majumder R, Ghosh A, Hazra S, Guria M, Bhattacharyya M, Banik SP. Ribosylation induced structural changes in Bovine Serum Albumin: understanding high dietary sugar induced protein aggregation and amyloid formation. Heliyon 2020; 6:e05053. [PMID: 33015393 PMCID: PMC7522498 DOI: 10.1016/j.heliyon.2020.e05053] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/28/2020] [Accepted: 09/21/2020] [Indexed: 10/31/2022] Open
Abstract
Non-enzymatic glycation of proteins is believed to be the root cause of high dietary sugar associated pathophysiological maladies. We investigated the structural changes in protein during progression of glycation using ribosylated Bovine Serum Albumin (BSA). Non enzymatic attachment of about 45 ribose molecules to BSA resulted in gradual reduction of hydrophobicity and aggregation as indicated by red-shifted tryptophan fluorescence, reduced ANS binding and lower anisotropy of FITC-conjugated protein. Parallely, there was a significant decrease of alpha helicity as revealed by Circular Dichroism (CD) and Fourier transformed-Infra Red (FT-IR) spectra. The glycated proteins assumed compact globular structures with enhanced Thioflavin-T binding resembling amyloids. The gross structural transition affected by ribosylation led to enhanced thermostability as indicated by melting temperature and Transmission Electron Microscopy. At a later stage of glycation, the glycated proteins developed non-specific aggregates with increase in size and loss of amyloidogenic behaviour. A parallel non-glycated control incubated under similar conditions indicated that amyloid formation and associated changes were specific for ribosylation and not driven by thermal denaturation due to incubation at 37 °C. Functionality of the glycated protein was significantly altered as probed by Isothermal Titration Calorimetry using polyphenols as substrates. The studies demonstrated that glycation driven globular amyloids form and persist as transient intermediates during formation of misfolded glycated adducts. To the best of our knowledge, the present study is the first systematic attempt to understand glycation associated changes in a protein and provides important insights towards designing therapeutics for arresting dietary sugar induced amyloid formation.
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Affiliation(s)
- Ahana Das
- Department of Microbiology, Maulana Azad College, 8 Rafi Ahmed Kidwai Road, Kolkata 700013, West Bengal, India
| | - Pijush Basak
- Jagadis Bose National Science Talent Search, 1300, Rajdanga Main Road, Sector C, East Kolkata Township, Kolkata 700107, West Bengal, India
| | - Arnab Pramanik
- Jagadis Bose National Science Talent Search, 1300, Rajdanga Main Road, Sector C, East Kolkata Township, Kolkata 700107, West Bengal, India
| | - Rajib Majumder
- Department of Biotechnology, School of Life Science and Biotechnology, Adamas University, Kolkata 700126, West Bengal, India
| | - Avishek Ghosh
- Department of Microbiology, Maulana Azad College, 8 Rafi Ahmed Kidwai Road, Kolkata 700013, West Bengal, India
| | - Saugata Hazra
- Department of Biotechnology, Centre for Nanotechnology, Indian Institute of Technology Roorkee (IITR), Roorkee, Uttarakhand, India
| | - Manas Guria
- Department of Biochemistry, University of Calcutta, 35, Ballygunge Circular Road, Kolkata 700019, West Bengal, India
| | - Maitree Bhattacharyya
- Jagadis Bose National Science Talent Search, 1300, Rajdanga Main Road, Sector C, East Kolkata Township, Kolkata 700107, West Bengal, India
| | - Samudra Prosad Banik
- Department of Microbiology, Maulana Azad College, 8 Rafi Ahmed Kidwai Road, Kolkata 700013, West Bengal, India
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14
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Tito FR, Pepe A, Tonon CV, Daleo GR, Guevara MG. Determination and characterisation of milk-clotting activity of two Solanum tuberosum aspartic proteases (StAPs). Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104645] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Zhang Y, Xia Y, Liu X, Xiong Z, Wang S, Zhang N, Ai L. High-Level Expression and Substrate-Binding Region Modification of a Novel BL312 Milk-Clotting Enzyme To Enhance the Ratio of Milk-Clotting Activity to Proteolytic Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13684-13693. [PMID: 31742396 DOI: 10.1021/acs.jafc.9b06114] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
A novel BL312 milk-clotting enzyme (MCE) exhibited high-level expression and remarkable milk-clotting activity (MCA) (865 ± 20 SU/mL) that was 3.3-fold higher than the control by optimizing induction conditions in recombinant Escherichia. coli harboring pET24a-proMCE. Through substrate-binding region analyses and modification, MCE-G165A was identified from nine mutants and showed a proteolytic activity of 49.4 ± 2.4 U/mL and an MCA/PA ratio of 18.2, which were respectively 1.9-fold lower and 2.0-fold higher than those of the control. The purified MCE-G165A (28 kDa) exhibited weak αs-casein, β-casein, and strong κ-casein (κ-CN) hydrolysis levels as assessed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and reversed-phase high-performance liquid chromatography. The milk-clotting mechanism for MCE-G165A was the primary hydrolysis of Met106-Ala107 and Asn123-Thr124 bonds in κ-CN, as determined by mass spectrometry. MCE-G165A showed different hydrolysis sites in casein, leading to various functional peptides. Feasible methods for obtaining MCEs suitable as calf rennet substitutes are presented.
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Affiliation(s)
- Yao Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
| | - Xiaofeng Liu
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
| | - Zhiqiang Xiong
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
| | - Shijie Wang
- Shijiazhuang Junlebao Dairy Co., Ltd. , Shijiazhuang , Hebei 050221 , China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province , Harbin University of Commerce , Harbin 150076 , China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering , University of Shanghai for Science and Technology , Shanghai 200093 , China
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16
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Gimenes NC, Silveira E, Tambourgi EB. An Overview of Proteases: Production, Downstream Processes and Industrial Applications. SEPARATION & PURIFICATION REVIEWS 2019. [DOI: 10.1080/15422119.2019.1677249] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
| | - Edgar Silveira
- Biotechnology Institute, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
- Brazilian Savanna’s, Diversity Research Center, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
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17
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Purification and characteristics of a new milk-clotting enzyme from Bacillus licheniformis BL312. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108276] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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18
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Purification and characterization of a novel milk-clotting enzyme produced by Bacillus amyloliquefaciens GSBa-1. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03361-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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19
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Fermentation conditions of serine/alkaline milk-clotting enzyme production by newly isolated Bacillus licheniformis BL312. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01513-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
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20
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Zhao X, Zheng Z, Zhang J, Sarwar A, Aziz T, Yang Z. Change of proteolysis and sensory profile during ripening of Cheddar-style cheese as influenced by a microbial rennet from rice wine. Food Sci Nutr 2019; 7:1540-1550. [PMID: 31024728 PMCID: PMC6475752 DOI: 10.1002/fsn3.1003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 02/23/2019] [Accepted: 03/02/2019] [Indexed: 11/07/2022] Open
Abstract
To test the potential of a novel microbial rennet isolated from traditional fermented rice wine for cheese making, Cheddar-style cheese made with this enzyme was studied for changes in composition, proteolysis, and sensory profile during 90 days of ripening in comparison with a control cheese made with a commercial rennet. The initial proteolysis assay of the microbial rennet on milk proteins indicated a notable increase in the hydrolysis of casein components (α-, β-, and κ-caseins) but no effect on whey proteins upon increasing the concentration of the enzyme. Correspondingly, compared to cheese made with commercial rennet, the use of the microbial rennet in Cheddar-style cheese resulted in significantly higher primary and secondary proteolysis in the later stages of ripening (60-90 days ripening) and thus a softer texture and the formation of more volatile compounds and free amino acids (FAAs) despite its lower moisture content (41.7%, w/w). Though the cheese made with the microbial rennet was found to contain bitter-taste FAAs (1,000 mg/100 g), the combined effect of other-taste FAAs, including sweet (231 mg/100 g), umami (225 mg/100 g), and tasteless (361 mg/100 g) FAAs, in the cheese attenuated the bitter taste of the cheese. This analysis was in accordance with the sensory evaluation, which showed no significantly different sensory scoring between the cheeses made with the microbial and commercial rennets. The present study demonstrated a novel approach to evaluate the bitter taste of ripened cheese. The results of this study suggest the potential of the microbial rennet from rice wine to serve as a new source of milk-clotting agents in cheese making.
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Affiliation(s)
- Xiao Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Zhe Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Jian Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Abid Sarwar
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Tariq Aziz
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
| | - Zhennai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
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21
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Das A, Basak P, Pramanick A, Majumder R, Pal D, Ghosh A, Guria M, Bhattacharyya M, Banik SP. Trehalose mediated stabilisation of cellobiase aggregates from the filamentous fungus Penicillium chrysogenum. Int J Biol Macromol 2019; 127:365-375. [PMID: 30658143 DOI: 10.1016/j.ijbiomac.2019.01.062] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 01/12/2019] [Accepted: 01/14/2019] [Indexed: 12/22/2022]
Abstract
Extracellular fungal cellobiases develop large stable aggregates by reversible concentration driven interaction. In-vitro addition of trehalose resulted in bigger cellobiase assemblies with increased stability against heat and dilution induced dissociation. In presence of 0.1 M trehalose, the size of aggregates increased from 344 nm to 494 nm. The increase in size was also observed in zymography of cellobiase. Activation energy of the trehalose stabilised enzyme (Ea = 220.9 kJ/mol) as compared to control (Ea = 257.734 kJ/mol), suggested enhanced thermostability and also showed increased resistance to chaotropes. Purified cellobiase was found to contain 196.27 μg of sugar/μg of protein. It was proposed that presence of glycan on protein's surface impedes and delays trehalose docking. Consequently, self-association of cellobiase preceded coating by trehalose leading to stabilisation of bigger cellobiase aggregates. In unison with the hypothesis, ribosylated BSA failed to get compacted by trehalose and developed into bigger aggregates with average size increasing from 210 nm to 328 nm. Wheat Germ Lectin, in presence of trehalose, showed higher molecular weight assemblies in DLS, native-PAGE and fluorescence anisotropy. This is the first report of cross-linking independent stabilisation of purified fungal glycosidases providing important insights towards understanding the aggregation and stability of glycated proteins.
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Affiliation(s)
- Ahana Das
- Department of Microbiology, Maulana Azad College, 8 Rafi Ahmed Kidwai Road, Kolkata 700013, West Bengal, India
| | - Pijush Basak
- Jagadis Bose National Science Talent Search, 1300, Rajdanga Main Road, Sector C, East Kolkata Township, Kolkata 700107, West Bengal, India
| | - Arnab Pramanick
- Jagadis Bose National Science Talent Search, 1300, Rajdanga Main Road, Sector C, East Kolkata Township, Kolkata 700107, West Bengal, India
| | - Rajib Majumder
- School of Life Science and Biotechnology, Department of Biotechnology, Adamas University, Kolkata 700126, West Bengal, India
| | - Debadrita Pal
- Department of Biology, New Mexico State University, PO Box 30001, MSC 3AF, Las Cruces, NM 88003, United States of America
| | - Avishek Ghosh
- Department of Microbiology, Maulana Azad College, 8 Rafi Ahmed Kidwai Road, Kolkata 700013, West Bengal, India
| | - Manas Guria
- Department of Biochemistry, University of Calcutta, 35, Ballygunge Circular Road, Kolkata 700019, West Bengal, India
| | - Maitree Bhattacharyya
- Jagadis Bose National Science Talent Search, 1300, Rajdanga Main Road, Sector C, East Kolkata Township, Kolkata 700107, West Bengal, India.
| | - Samudra Prosad Banik
- Department of Microbiology, Maulana Azad College, 8 Rafi Ahmed Kidwai Road, Kolkata 700013, West Bengal, India.
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22
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da Silva RR. Exploring Microbial Peptidases for Cheese Production: A Viewpoint on the Current Conjecture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1305-1306. [PMID: 29368517 DOI: 10.1021/acs.jafc.8b00018] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Affiliation(s)
- Ronivaldo Rodrigues da Silva
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo , Avenida do Café, s/n Campus Universitário da USP, Ribeirão Preto, São Paulo 14040-903, Brazil
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23
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Sato K, Goto K, Suzuki A, Miura T, Endo M, Nakamura K, Tanimoto M. Characterization of a Milk-clotting Enzyme from Hericium erinaceum and Its Proteolytic Action on Bovine Caseins. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.669] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kaoru Sato
- Department of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University
| | - Kenya Goto
- Department of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University
| | - Azusa Suzuki
- Department of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University
| | - Takayuki Miura
- Department of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University
| | - Motoi Endo
- Department of Local Produce and Food Sciences, University of Yamanashi
| | - Kazuo Nakamura
- Department of Local Produce and Food Sciences, University of Yamanashi
| | - Morimasa Tanimoto
- Department of Local Produce and Food Sciences, University of Yamanashi
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24
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Das A, Basak P, Pattanayak R, Kar T, Majumder R, Pal D, Bhattacharya A, Bhattacharyya M, Banik SP. Trehalose induced structural modulation of Bovine Serum Albumin at ambient temperature. Int J Biol Macromol 2017; 105:645-655. [DOI: 10.1016/j.ijbiomac.2017.07.074] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Revised: 07/07/2017] [Accepted: 07/12/2017] [Indexed: 10/19/2022]
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25
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Yuan X, Zhu M, Tian G, Zhao Y, Zhao L, Ng TB, Wang H. Biochemical characteristics of a novel protease from the basidiomycete Amanita virgineoides. Biotechnol Appl Biochem 2017; 64:532-540. [PMID: 27302036 DOI: 10.1002/bab.1519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Accepted: 06/07/2016] [Indexed: 11/06/2022]
Abstract
The characterization of a novel protease from Amanita virgineoides is described. The A. virgineoides protease was purified to homogeneity using Q-Sepharose, carboxymethyl-cellulose, diethylaminoethyl-cellulose, and a gel filtration step on Superdex 75. The molecular mass of the purified protease was estimated to be 16.6 kDa. The protease was purified 32.1-fold, and its specific activity was 301.4 U/mg. The optimum pH was 4.0, and the optimum temperature was 50 °C. Kinetic constants (Km , Vmax ) were determined under the optimum reaction conditions, with Km and Vmax , being 3.74 mg/mL and 9.98 μg mL-1 Min-1 , respectively. The activity of the protease was curtailed by Cu2+ , Pb2+ , Fe3+ , Cd2+ , and Hg2+ ions but enhanced by Mg2+ , Ca2+ , and K+ ions at low concentrations. The protease activity was adversely affected by ethylene diamine tetraacetic acid, suggesting that it is a metalloprotease. Four peptide sequences were obtained from liquid chromatography-tandem mass spectrometry, including KQALSGIR, TIAMDGTEGLVR, VALTGLTVAEYFR, and AGAGSATLSMAYAGAR, which showed 86%, 64%, 60%, and 75% identity with peptides of Hypsizygus marmoreus, Dacryopinax sp. DJM-731 SS1, Trametes versicolor FP-101664 SS1, and Paxillus involutus ATCC 200175, respectively. The newly isolated protease showed good hydrolytic activity and biochemical characteristics, which expanded the knowledge of biologically active proteins and provided further insight on this poisonous fungus.
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Affiliation(s)
- Xianghe Yuan
- State Key Laboratory for Agrobiotechnology and Department of Microbiology, China Agricultural University, Beijing, People's Republic of China
| | - Mengjuan Zhu
- Department of Fungal Resource, Shandong Agricultural University, Shandong, People's Republic of China
| | - Guoting Tian
- Institute of Biotechnology and Germplasmic Resource, Yunnan Academy of Agricultural Science, Kunming, People's Republic of China
| | - Yongchang Zhao
- Institute of Biotechnology and Germplasmic Resource, Yunnan Academy of Agricultural Science, Kunming, People's Republic of China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
| | - Tzi Bun Ng
- School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, People's Republic of China
| | - Hexiang Wang
- State Key Laboratory for Agrobiotechnology and Department of Microbiology, China Agricultural University, Beijing, People's Republic of China
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Structural insight into a novel neutral metalloproteinase from Paenibacillus spp. BD3526: Implications for mechanisms of rapid inactivation and calcium-dependent stability. Int J Biol Macromol 2017; 95:1082-1090. [DOI: 10.1016/j.ijbiomac.2016.10.098] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 09/21/2016] [Accepted: 10/27/2016] [Indexed: 11/23/2022]
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27
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Hamin Neto YAA, de Oliveira LCG, de Oliveira JR, Juliano MA, Juliano L, Arantes EC, Cabral H. Analysis of the Specificity and Biochemical Characterization of Metalloproteases Isolated from Eupenicillium javanicum Using Fluorescence Resonance Energy Transfer Peptides. Front Microbiol 2017; 7:2141. [PMID: 28119672 PMCID: PMC5220088 DOI: 10.3389/fmicb.2016.02141] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Accepted: 12/19/2016] [Indexed: 11/17/2022] Open
Abstract
Enzymes have important features that may facilitate their application in industrial processes and have been used as alternatives to chemical catalysts. In particular, proteases can be isolated from microorganisms, which provide important sources of advantageous enzymes for industrial processes. For example, Eupenicillium javanicum is a filamentous fungus that has been shown to express industrially applicable enzymes and chemical components, such as antifungal compounds. The biotechnological potential of E. javanicum and proteases made us search a novel protease from this microorganism. The macromolecule was isolated, the main biochemical properties was evaluated, and the specificity of the protease subsites was determined. The protease was produced under solid-state bioprocess with wheat bran and isolated by two chromatography steps with yield of 27.5% and 12.4-fold purification. The molecular mass was estimated at 30 kDa. The N-terminal sequence of the first 20 amino acid residues was AVGAGYNASVALALEKALNN. The enzyme presented higher proteolytic activity at pH 6.0 and 60°C. The protease is stable at wide range of pH values and temperatures and in the presence of surfactants. The “primed” side of the catalytic site showed the highest catalytic efficiency of the enzyme isolated from E. javanicum. The S′1 subsite is responsible for catalyzing the protease reaction with substrates with tyrosine in P′1. These findings provide important insights into the biochemical characterization of a highly active protease from E. javanicum and may facilitate the development of industrial processes involving this protease.
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Affiliation(s)
- Youssef A A Hamin Neto
- Department of Pharmaceutical Sciences, School of Pharmaceutical Sciences of Ribeirao Preto, University of São Paulo Ribeirão Preto, Brazil
| | - Lilian C G de Oliveira
- Department of Biophysics, Paulista Medical School, Federal University of São Paulo São Paulo, Brazil
| | - Juliana R de Oliveira
- Department of Biophysics, Paulista Medical School, Federal University of São Paulo São Paulo, Brazil
| | - Maria A Juliano
- Department of Biophysics, Paulista Medical School, Federal University of São Paulo São Paulo, Brazil
| | - Luiz Juliano
- Department of Biophysics, Paulista Medical School, Federal University of São Paulo São Paulo, Brazil
| | - Eliane C Arantes
- Department of Physics and Chemistry, School of Pharmaceutical Sciences of Ribeirao Preto, University of São Paulo Ribeirão Preto, Brazil
| | - Hamilton Cabral
- Department of Pharmaceutical Sciences, School of Pharmaceutical Sciences of Ribeirao Preto, University of São Paulo Ribeirão Preto, Brazil
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28
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Structure-Based Design and Synthesis of a New Phenylboronic-Modified Affinity Medium for Metalloprotease Purification. Mar Drugs 2016; 15:md15010005. [PMID: 28036010 PMCID: PMC5295225 DOI: 10.3390/md15010005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Revised: 12/19/2016] [Accepted: 12/21/2016] [Indexed: 12/16/2022] Open
Abstract
Metalloproteases are emerging as useful agents in the treatment of many diseases including arthritis, cancer, cardiovascular diseases, and fibrosis. Studies that could shed light on the metalloprotease pharmaceutical applications require the pure enzyme. Here, we reported the structure-based design and synthesis of the affinity medium for the efficient purification of metalloprotease using the 4-aminophenylboronic acid (4-APBA) as affinity ligand, which was coupled with Sepharose 6B via cyanuric chloride as spacer. The molecular docking analysis showed that the boron atom was interacting with the hydroxyl group of Ser176 residue, whereas the hydroxyl group of the boronic moiety is oriented toward Leu175 and His177 residues. In addition to the covalent bond between the boron atom and hydroxyl group of Ser176, the spacer between boronic acid derivatives and medium beads contributes to the formation of an enzyme-medium complex. With this synthesized medium, we developed and optimized a one-step purification procedure and applied it for the affinity purification of metalloproteases from three commercial enzyme products. The native metalloproteases were purified to high homogeneity with more than 95% purity. The novel purification method developed in this work provides new opportunities for scientific, industrial and pharmaceutical projects.
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29
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Ozturkoglu-Budak S, Wiebenga A, Bron PA, de Vries RP. Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe's milk cheese. Int J Food Microbiol 2016; 237:17-27. [PMID: 27541978 DOI: 10.1016/j.ijfoodmicro.2016.08.007] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2016] [Revised: 08/07/2016] [Accepted: 08/08/2016] [Indexed: 11/30/2022]
Abstract
We previously identified the microbiota present during cheese ripening and observed high protease and lipase activity in Divle Cave cheese. To determine the contribution of individual isolates to enzyme activities, we investigated a range of species representing this microbiota for their proteolytic and lipolytic ability. In total, 17 fungal, 5 yeast and 18 bacterial strains, previously isolated from Divle Cave cheese, were assessed. Qualitative protease and lipase activities were performed on skim-milk agar and spirit-blue lipase agar, respectively, and resulted in a selection of strains for quantitative assays. For the quantitative assays, the strains were grown on minimal medium containing irradiated Divle Cave cheese, obtained from the first day of ripening. Out of 16 selected filamentous fungi, Penicillium brevicompactum, Penicillium cavernicola and Penicillium olsonii showed the highest protease activity, while Mucor racemosus was the best lipase producer. Yarrowia lipolytica was the best performing yeast with respect to protease and lipase activity. From the 18 bacterial strains, 14 and 11 strains, respectively showed protease and lipase activity in agar plates. Micrococcus luteus, Bacillus stratosphericus, Brevibacterium antiquum, Psychrobacter glacincola and Pseudomonas proteolytica displayed the highest protease and lipase activity. The proteases of yeast and filamentous fungi were identified as mainly aspartic protease by specific inhibition with Pepstatin A, whereas inhibition by PMSF (phenylmethylsulfonyl fluoride) indicated that most bacterial enzymes belong to serine type protease. Our results demonstrate that aspartic proteases, which usually have high milk clotting activity, are predominantly derived from fungal strains, and therefore fungal enzymes appear to be more suitable for use in the cheese industry. Microbial enzymes studied in this research might be alternatives for rennin (chymosin) from animal source because of their low cost and stable availability. Future studies will aim to purify these enzymes to test their suitability for use in similar artisanal cheeses or in large scale commercial cheeses.
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Affiliation(s)
- Sebnem Ozturkoglu-Budak
- Fungal Physiology, CBS-KNAW Fungal Biodiversity Centre & Fungal Molecular Physiology, Utrecht University, 3584 CT Utrecht, The Netherlands; Department of Dairy Technology, Faculty of Agriculture, University of Ankara, 06110, Ankara, Turkey.
| | - Ad Wiebenga
- Fungal Physiology, CBS-KNAW Fungal Biodiversity Centre & Fungal Molecular Physiology, Utrecht University, 3584 CT Utrecht, The Netherlands.
| | - Peter A Bron
- NIZO food research, Kernhemseweg 2, 6718ZB Ede, The Netherlands.
| | - Ronald P de Vries
- Fungal Physiology, CBS-KNAW Fungal Biodiversity Centre & Fungal Molecular Physiology, Utrecht University, 3584 CT Utrecht, The Netherlands.
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Li S, Wang L, Yang J, Bao J, Liu J, Lin S, Hao J, Sun M. Affinity purification of metalloprotease from marine bacterium using immobilized metal affinity chromatography. J Sep Sci 2016; 39:2050-6. [DOI: 10.1002/jssc.201600104] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 03/06/2016] [Accepted: 03/21/2016] [Indexed: 11/10/2022]
Affiliation(s)
- Shangyong Li
- Yellow Sea Fisheries Research Institute; Chinese Academy of Fishery Sciences; Qingdao China
- Key Laboratory for Sustainable Utilization of Marine Fisheries Resources; Qingdao China
- Ministry of Agriculture, Qingdao Key Laboratory of Marine Enzyme Engineering; Qingdao China
| | - Linna Wang
- Yellow Sea Fisheries Research Institute; Chinese Academy of Fishery Sciences; Qingdao China
- Key Laboratory for Sustainable Utilization of Marine Fisheries Resources; Qingdao China
- Ministry of Agriculture, Qingdao Key Laboratory of Marine Enzyme Engineering; Qingdao China
| | - Juan Yang
- Yellow Sea Fisheries Research Institute; Chinese Academy of Fishery Sciences; Qingdao China
- Key Laboratory for Sustainable Utilization of Marine Fisheries Resources; Qingdao China
- Ministry of Agriculture, Qingdao Key Laboratory of Marine Enzyme Engineering; Qingdao China
| | - Jing Bao
- Yellow Sea Fisheries Research Institute; Chinese Academy of Fishery Sciences; Qingdao China
- Key Laboratory for Sustainable Utilization of Marine Fisheries Resources; Qingdao China
- Ministry of Agriculture, Qingdao Key Laboratory of Marine Enzyme Engineering; Qingdao China
| | - Junzhong Liu
- Yellow Sea Fisheries Research Institute; Chinese Academy of Fishery Sciences; Qingdao China
- Key Laboratory for Sustainable Utilization of Marine Fisheries Resources; Qingdao China
- Ministry of Agriculture, Qingdao Key Laboratory of Marine Enzyme Engineering; Qingdao China
| | - Shengxiang Lin
- Laboratory of Oncology and Molecular Endocrinology; CHUL Research Center (CHUQ) and Laval University; Quebec Canada
| | - Jianhua Hao
- Yellow Sea Fisheries Research Institute; Chinese Academy of Fishery Sciences; Qingdao China
- Key Laboratory for Sustainable Utilization of Marine Fisheries Resources; Qingdao China
- Ministry of Agriculture, Qingdao Key Laboratory of Marine Enzyme Engineering; Qingdao China
| | - Mi Sun
- Yellow Sea Fisheries Research Institute; Chinese Academy of Fishery Sciences; Qingdao China
- Key Laboratory for Sustainable Utilization of Marine Fisheries Resources; Qingdao China
- Ministry of Agriculture, Qingdao Key Laboratory of Marine Enzyme Engineering; Qingdao China
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Majumder R, Banik SP, Khowala S. AkP from mushroom Termitomyces clypeatus is a proteoglycan specific protease with apoptotic effect on HepG2. Int J Biol Macromol 2016; 91:198-207. [PMID: 27180294 DOI: 10.1016/j.ijbiomac.2016.05.034] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Revised: 04/27/2016] [Accepted: 05/10/2016] [Indexed: 01/05/2023]
Abstract
Termitomyces clypeatus is an edible mushroom, prized for its therapeutic values and as producer of industrially important enzymes. However, the biomedical efficacies of anticancer proteases have not been reported yet. The present study aimed to purify and characterize a serine protease (AkP) from T. clypeatus for investigating cytotoxic potency on HepG2, Hep3B, and compared the effect on normal hepatic L-02 cells. Purification and biochemical characterization of AkP were evaluated by three stage chromatography, 1D/2D-SDS-PAGE, 1D zymography, far-UV CD spectral analysis, N-terminal sequencing, MALDI-TOF/MS-MS analysis and enzyme kinetics studies. AkP could cleave the growth promoting cell surface proteoglycans of HepG2, corroborated by RP-HPLC analysis. AkP (IC50: 75±1.18nM) mediated anti-proliferative activity solely on HepG2 cells through the induction of apoptosis. Augmentation of apoptosis was attributed to up-regulation of p53 and Bax protein expression succeeded by caspase-3 activation. Serine protease inhibitor phenyl methane sulfonyl fluoride (PMSF) inhibited both its proteolytic activity and cytotoxicity on HepG2. These findings demonstrate that AkP could be an effective biomolecule for killing of cancer cells by p53 restoration and surface proteoglycans cleavage.
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Affiliation(s)
- Rajib Majumder
- Drug Development Diagnostics & Biotechnology Division, CSIR-Indian Institute of Chemical Biology, 4, Raja S.C. Mullick Road, Kolkata, 700032 West Bengal, India.
| | - Samudra Prosad Banik
- Maulana Azad College, Department of Microbiology, University of Calcutta, 8, Rafi Ahmed Kidwai Road, Kolkata 700013, India.
| | - Suman Khowala
- Drug Development Diagnostics & Biotechnology Division, CSIR-Indian Institute of Chemical Biology, 4, Raja S.C. Mullick Road, Kolkata, 700032 West Bengal, India.
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Hang F, Wang Q, Hong Q, Liu P, Wu Z, Liu Z, Zhang H, Chen W. Purification and characterization of a novel milk-clotting metalloproteinase from Paenibacillus spp. BD3526. Int J Biol Macromol 2016; 85:547-54. [DOI: 10.1016/j.ijbiomac.2016.01.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Accepted: 01/07/2016] [Indexed: 12/22/2022]
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