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Herman RA, Ayepa E, Zhang WX, Li ZN, Zhu X, Ackah M, Yuan SS, You S, Wang J. Molecular modification and biotechnological applications of microbial aspartic proteases. Crit Rev Biotechnol 2024; 44:388-413. [PMID: 36842994 DOI: 10.1080/07388551.2023.2171850] [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: 06/22/2022] [Revised: 12/13/2022] [Accepted: 01/07/2023] [Indexed: 02/28/2023]
Abstract
The growing preference for incorporating microbial aspartic proteases in industries is due to their high catalytic function and high degree of substrate selectivity. These properties, however, are attributable to molecular alterations in their structure and a variety of other characteristics. Molecular tools, functional genomics, and genome editing technologies coupled with other biotechnological approaches have aided in improving the potential of industrially important microbial proteases by addressing some of their major limitations, such as: low catalytic efficiency, low conversion rates, low thermostability, and less enzyme yield. However, the native folding within their full domain is dependent on a surrounding structure which challenges their functionality in substrate conversion, mainly due to their mutual interactions in the context of complex systems. Hence, manipulating their structure and controlling their expression systems could potentially produce enzymes with high selectivity and catalytic functions. The proteins produced by microbial aspartic proteases are industrially capable and far-reaching in regulating certain harmful distinctive industrial processes and the benefits of being eco-friendly. This review provides: an update on current trends and gaps in microbial protease biotechnology, exploring the relevant recombinant strategies and molecular technologies widely used in expression platforms for engineering microbial aspartic proteases, as well as their potential industrial and biotechnological applications.
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Affiliation(s)
- Richard Ansah Herman
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
- School of Materials Science and Engineering, Jiangsu University of Science and Technology, Zhenjiang, P. R. China
| | - Ellen Ayepa
- Oil Palm Research Institute, Council for Scientific and Industrial Research, Kusi, Ghana
| | - Wen-Xin Zhang
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
| | - Zong-Nan Li
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
| | - Xuan Zhu
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
| | - Michael Ackah
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
| | - Shuang-Shuang Yuan
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
| | - Shuai You
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang, P.R. China
| | - Jun Wang
- Jiangsu Key Laboratory of Sericultural Biology and Biotechnology, School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, P.R. China
- Key Laboratory of Silkworm and Mulberry Genetic Improvement, Ministry of Agricultural and Rural Affairs, Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang, P.R. China
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Hou JJ, Ding L, Yang T, Yang YF, Jin YP, Zhang XP, Ma AH, Qin YH. The proteolytic activity in inflammatory bowel disease: insight from gut microbiota. Microb Pathog 2024; 188:106560. [PMID: 38272327 DOI: 10.1016/j.micpath.2024.106560] [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: 08/02/2023] [Revised: 01/20/2024] [Accepted: 01/22/2024] [Indexed: 01/27/2024]
Abstract
Inflammatory bowel disease (IBD) is a chronic, recurrent inflammatory disease caused by the destruction of the intestinal mucosal epithelium that affects a growing number of people worldwide. Although the etiology of IBD is complex and still elucidated, the role of dysbiosis and dysregulated proteolysis is well recognized. Various studies observed altered composition and diversity of gut microbiota, as well as increased proteolytic activity (PA) in serum, plasma, colonic mucosa, and fecal supernatant of IBD compared to healthy individuals. The imbalance of intestinal microecology and intestinal protein hydrolysis were gradually considered to be closely related to IBD. Notably, the pivotal role of intestinal microbiota in maintaining proteolytic balance received increasing attention. In summary, we have speculated a mesmerizing story, regarding the hidden role of PA and microbiota-derived PA hidden in IBD. Most importantly, we provided the diagnosis and therapeutic targets for IBD as well as the formulation of new treatment strategies for other digestive diseases and protease-related diseases.
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Affiliation(s)
- Jun-Jie Hou
- Department of Gastroenterology, Shaoxing People's Hospital, Shaoxing, PR China
| | - Liang Ding
- Department of Gastroenterology, Shaoxing People's Hospital, Shaoxing, PR China
| | - Tao Yang
- Department of Gastroenterology, Shaoxing People's Hospital, Shaoxing, PR China
| | - Yan-Fei Yang
- Department of Gastroenterology, Shaoxing People's Hospital, Shaoxing, PR China
| | - Yue-Ping Jin
- Department of Gastroenterology, Shaoxing People's Hospital, Shaoxing, PR China
| | - Xiao-Ping Zhang
- Department of Gastroenterology, Shaoxing People's Hospital, Shaoxing, PR China
| | - A-Huo Ma
- Department of Gastroenterology, Shaoxing People's Hospital, Shaoxing, PR China
| | - Yue-Hua Qin
- Department of Gastroenterology, Shaoxing People's Hospital, Shaoxing, PR China.
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Li Z, Li D, Pan D, Xia Q, Sun Y, Du L, He J, Zhou C, Geng F, Cao J. Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions. Food Res Int 2024; 175:113774. [PMID: 38129063 DOI: 10.1016/j.foodres.2023.113774] [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: 08/18/2023] [Revised: 11/06/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
To investigate the mechanism of Penicillium proteases on the hydrolysis of myofibrillar protein (MP) and volatile compound evolutions, enzymatic characteristics of Penicillium proteases, hydrolysis capacities for MP, interactions between Penicillium proteases and MP, and profile changes of volatile compounds were investigated. P. aethiopicum (PA) and P. chrysogenum (PC) proteases showed the largest hydrolysis activities at pH 9.0 and 7.0, and were identified as alkaline serine protease and serine protease by LC-MS/MS, respectively. The proteases of PA and PC significantly degraded myosin and actin, and PA protease showed higher hydrolysis capacity for myosin than that of PC protease, which was confirmed by higher proteolysis index (56.06 %) and lower roughness (3.99 nm) of MP after PA treatment. Molecular docking revealed that hydrogen bond and hydrophobic interaction were the major interaction forces of Penicillium proteases with myosin and actin, and PA protease showed more binding sites with myosin compared with PC protease. The total content of free amino acids increased to 6.02-fold for PA treatment and to 5.51-fold for PC treatment after 4 h hydrolysis of MP, respectively. GC-MS showed that aromatic aldehydes and pyrazines in PA showed the largest increase compared with the control and PC during the hydrolysis of MP. Correlation analysis demonstrated that Phe, Leu and Ile were positively related with the accumulation of benzaldehyde, benzeneacetaldehyde, 2,4-dimethyl benzaldehyde and 2,5-dimethyl pyrazine.
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Affiliation(s)
- Zimu Li
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Danni Li
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Lihui Du
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Jun He
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province; College of Food Science and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
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Leng W, Wu X, Qi X, Liu H, Yuan L, Gao R. Systematic functional analysis and potential application of a serine protease from cold-adapted Planococcus bacterium. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Purification of Extracellular Protease from Staphylococcus simulans QB7and Its Ability in Generating Antioxidant and Anti-inflammatory Peptides from Meat Proteins. Nutrients 2022; 15:nu15010065. [PMID: 36615723 PMCID: PMC9824131 DOI: 10.3390/nu15010065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/14/2022] [Accepted: 12/19/2022] [Indexed: 12/29/2022] Open
Abstract
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.
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Peptidomics insights into the interplay between the pre-digestion effect of mixed starters and the digestive pattern of sausage proteins. Food Res Int 2022; 162:111963. [DOI: 10.1016/j.foodres.2022.111963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 09/14/2022] [Accepted: 09/18/2022] [Indexed: 11/20/2022]
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The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria. Foods 2022; 11:foods11162427. [PMID: 36010427 PMCID: PMC9407609 DOI: 10.3390/foods11162427] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/08/2022] [Accepted: 08/11/2022] [Indexed: 11/16/2022] Open
Abstract
Protein, which is the main component of meat, is degraded and oxidized during meat fermentation. During fermentation, macromolecular proteins are degraded into small peptides and free amino acids, and oxidation leads to amino acid side chain modification, molecular crosslinking polymerization, and peptide chain cleavage. At different metabolic levels, these reactions may affect the protein structure and the color, tenderness, flavor, and edible value of fermented meat products. Lactic acid bacteria are currently a research hotspot for application in the fermented meat industry. Its growth metabolism and derivative metabolites formed during the fermentation of meat products regulate protein degradation and oxidation to a certain extent and improve product quality. Therefore, this paper mainly reviews the changes occurring in proteins in fermented meat products and their effects on the quality of the products. Referring to studies on the effects of lactic acid bacteria on protein degradation and oxidation from all over the world, this review aims to provide a relevant reference for improving the quality of fermented meat products.
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Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages. Foods 2022; 11:foods11081094. [PMID: 35454681 PMCID: PMC9027162 DOI: 10.3390/foods11081094] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/31/2022] [Accepted: 04/05/2022] [Indexed: 12/04/2022] Open
Abstract
The protease generated from Staphylococcus (S.) xylosus A2, which was isolated from Harbin dry sausages, was purified and characterized. The molecular weight of the purified protease was approximately 21.5 kDa, and its relative activity reached the highest at pH 6.0 and 50 °C. At pH 4.0−8.0 and temperatures of 20−50 °C, the protease was stable. Its activity was significantly improved by Ca2+ and Zn2+ ions (p < 0.05). The Michaelis constant and maximum velocity of the protease were 2.94 mg/mL and 19.45 U/mL·min, respectively. The thermodynamic parameters analysis suggested that the protease showed better catalytic properties at 40 °C. Moreover, the protease could hydrolyze meat proteins, and obtained hydrolysate is non-cytotoxic to the HEK-293 cells. These findings provide a theoretical basis for understanding the enzymatic characterization of S. xylosus A2 protease and its future application in fermented meat products.
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Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages. Food Res Int 2022; 154:110990. [DOI: 10.1016/j.foodres.2022.110990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 01/12/2022] [Accepted: 01/17/2022] [Indexed: 11/15/2022]
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Investigation of Microbial Hydrolysis of Hen Combs with Bacterial Concentrates. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020056] [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]
Abstract
When slaughtering and processing poultry, large quantities of meat by-products are generated; therefore, the development of the newest methods for processing secondary raw materials is an urgent problem. Animal proteins have relevant technological applications and are also considered as a potential source of bioactive peptides. Current technologies suggested that protein substances can be isolated from meat co-products through microbial hydrolysis. The purpose of the study was to optimize the technological parameters of microbial hydrolysis of hen combs and to analyze the modification of the microstructure and properties of hydrolyzed by-products under the action of bacterial enzymes. Hen’s combs were hydrolyzed by bifidobacteria and concentrated Propionix liquid. A multifactorial experiment was used to determine the optimal conditions for the hydrolysis process. As a result of the study, multiple regression equations and response surfaces were obtained, which describe the process of hydrolysis of hen combs to identify the optimal hydrolysis parameters. Temperature, amount of bacterial concentrate and hydrolysis period are factors that have a significant impact on the degree of hydrolysis. The results of microscopic and dispersed analysis confirm the good hydrolyzability of combs due to changes in structural components and an increase in the amount of smaller protein particles.
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Li X, Zhang Q, Gan L, Jiang G, Tian Y, Shi B. Exoproduction and Biochemical Characterization of a Novel Serine Protease from Ornithinibacillus caprae L9 T with Hide-Dehairing Activity. J Microbiol Biotechnol 2022; 32:99-109. [PMID: 34818664 PMCID: PMC9628834 DOI: 10.4014/jmb.2108.08037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 11/18/2021] [Accepted: 11/18/2021] [Indexed: 12/15/2022]
Abstract
This study is the first report on production and characterization of the enzyme from an Ornithinibacillus species. A 4.2-fold increase in the extracellular protease (called L9T) production from Ornithinibacillus caprae L9T was achieved through the one-factor-at-a-time approach and response surface methodological optimization. L9T protease exhibited a unique protein band with a mass of 25.9 kDa upon sodium dodecyl sulfate-polyacrylamide gel electrophoresis. This novel protease was active over a range of pH (4-13), temperatures (30-80°C) and salt concentrations (0-220 g/l), with the maximal activity observed at pH 7, 70°C and 20 g/l NaCl. Proteolytic activity was upgraded in the presence of Ag+, Ca2+ and Sr2+, but was totally suppressed by 5 mM phenylmethylsulfonyl fluoride, which suggests that this enzyme belongs to the serine protease family. L9T protease was resistant to certain common organic solvents and surfactants; particularly, 5 mM Tween 20 and Tween 80 improved the activity by 63 and 15%, respectively. More importantly, L9T protease was found to be effective in dehairing of goatskins, cowhides and rabbit-skins without damaging the collagen fibers. These properties confirm the feasibility of L9T protease in industrial applications, especially in leather processing.
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Affiliation(s)
- Xiaoguang Li
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education and College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P.R. China
| | - Qian Zhang
- Key Laboratory of Bio-Resources and Eco-Environment, Ministry of Education and College of Life Sciences, Sichuan University, Chengdu 610065, P.R. China
| | - Longzhan Gan
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education and College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P.R. China
| | - Guangyang Jiang
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education and College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P.R. China
| | - Yongqiang Tian
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education and College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P.R. China,Corresponding authors Y. Tian Phone: +86-28-85405237 Fax: +86-28-85405237 E-mail:
| | - Bi Shi
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education and College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P.R. China,
B. Shi E-mail:
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12
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Ren Y, Li L. Effects of extracellular proteases and its inhibitors on the gel characteristics of soy protein induced by lactic acid bacteria. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Yiming Ren
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Liang Li
- College of Food Science Northeast Agricultural University Harbin 150030 China
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Wang H, Cai C, Gan L, Tian Y. New application of SptA protease: A cleaner and potential water-conserving approach to dehairing of skin. BIOCATAL BIOTRANSFOR 2021. [DOI: 10.1080/10242422.2021.2003788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Hongbin Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, PR China
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, PR China
| | - Chufan Cai
- College of Biomass Science and Engineering, Sichuan University, Chengdu, PR China
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, PR China
| | - Longzhan Gan
- College of Biomass Science and Engineering, Sichuan University, Chengdu, PR China
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, PR China
| | - Yongqiang Tian
- College of Biomass Science and Engineering, Sichuan University, Chengdu, PR China
- Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu, PR China
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Garcia VS, Bersanetti PA, Morandim-Giannetti ADA. Peptidases production by fungi obtained from Manihot esculenta Crantz waste and its application in gluten hydrolysis. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Sun F, Tao R, Liu Q, Wang H, Kong B. Effects of temperature and pH on the structure of a metalloprotease from Lactobacillus fermentum R6 isolated from Harbin dry sausages and molecular docking between protease and meat protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5016-5027. [PMID: 33548144 DOI: 10.1002/jsfa.11146] [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] [Received: 11/14/2020] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Microbial protease can interact with meat protein in fermented meat products at a certain pH and temperature. To investigate the effects of various pH values and temperatures on the structural characteristics of Lactobacillus fermentum R6 protease, which was isolated from Harbin dry sausages, spectroscopy techniques and molecular dynamics were utilized to evaluate structural changes. RESULTS The protease exhibited a stable spatial structure at pH 7 and 40 °C, and the extension of the protease structure was also promoted. Although the structure of the protease could be changed or destroyed by pH 8 and 70 °C, it was mainly determined by the changes of secondary and tertiary structures such as α-helix, β-sheet, β-turn and random coil. In addition, carbonyl vibration, -NH vibration, C-H stretching vibration and disulphide bonds were present in L. fermentum R6 protease under various pH and temperature conditions. Molecular docking showed that the protease can interact with myosin light chain, myosin heavy chain, actin and myoglobin. CONCLUSION The protease can maintain stable structure and interact with meat protein, which reflected certain application prospects in the fermentation of Harbin dry sausages. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Ran Tao
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
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Sun F, Wang H, Liu Q, Kong B, Chen Q. Effects of temperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat proteins. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101099] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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17
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Wang H, Liu J, Chen Q, Kong B, Sun F. Biochemical properties of extracellular protease from Staphylococcus epidermidis isolated from Harbin dry sausages and its hydrolysis of meat protein. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101130] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Optimization of Microbial Hydrolysis Parameters of Poultry By-Products Using Probiotic Microorganisms to Obtain Protein Hydrolysates. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030122] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In connection with the active growth of poultry processing, the issue of rational use of poultry by-products is urgent. The paper proposes hydrolysis of the gizzards of broiler chickens and hens of the parent stock with bifidobacteria liquid concentrate (BLC) and Propionix liquid concentrated starter culture (Propionix LCSC). The effect of enzymatic treatment on changes in the structural components of the gizzards was studied using scanning electron microscopy (SEM) and determination of the dispersed composition. As a result of the research, the multiple regression equations and the response surfaces were obtained, which describe the optimal parameters of the gizzard´s hydrolysis process. The temperature and the time of hydrolysis are factors that have a significant effect on the degree of hydrolysis. The results of the structural and microscopic analysis confirm the high hydrolysability of the by-products by changing its structure and increasing the number of smaller protein particles. It was found experimentally that the gizzards of hens are more susceptible to the action of probiotic microorganisms’ enzymes compared to the gizzards of broiler chickens.
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Wang H, Cai C, Gan L, Wang S, Tian Y. Expression and Characterization of Surfactnt-Stable Calcium-Dependent Protease: a Potential Additive for Laundry Detergents. APPL BIOCHEM MICRO+ 2021. [DOI: 10.1134/s0003683821040165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Wang H, Wang Q, Xia X, Sun F, Kong B. Biochemical properties of extracellular protease from Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins. J Food Sci 2021; 86:1642-1655. [PMID: 33928645 DOI: 10.1111/1750-3841.15726] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 02/25/2021] [Accepted: 03/17/2021] [Indexed: 11/27/2022]
Abstract
The characteristics of the extracellular protease, produced by Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins were investigated. The protease was purified by ammonium sulfate, ion exchange, and gel filtration chromatography to obtain a 20.0 kDa extracellular protease. The protease reached maximal activity at pH 9.0 and 50 °C and was stable at pH 7.0 to 11.0 and 20 to 40 °C. Its protease activity was easily inhibited in the presence of Zn2+ , Fe2+ , and Fe3+ . The enzymatic characterization of the protease revealed a Vmax 49.50 U/ml·min, Km 8.19 mg/ml, and the half-life = 28.06 min, ΔH* d = 114.11 kJ/mol, ΔG* d = 89.24 kJ/mol, and ΔS* d = 77.00 J/mol·K at 50 °C. In addition, the protease hydrolyzed meat protein into small particles and produced soluble peptides. This study provides a basis for understanding the biochemical characteristics of the S. carnosus RT6 protease and its future application for fermented meat products.
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Affiliation(s)
- Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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Sun F, Wang H, Wang H, Xia X, Kong B. Impacts of pH and temperature on the conformation of a protease from Pediococcus pentosaceus R1 isolated from Harbin dry sausage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111056] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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22
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Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria. Molecules 2021; 26:molecules26071858. [PMID: 33806095 PMCID: PMC8037685 DOI: 10.3390/molecules26071858] [Citation(s) in RCA: 98] [Impact Index Per Article: 32.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/17/2021] [Accepted: 03/23/2021] [Indexed: 12/20/2022] Open
Abstract
Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.
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Zhang C, Zhang Y, Li H, Liu X. The potential of proteins, hydrolysates and peptides as growth factors forLactobacillusandBifidobacterium: current research and future perspectives. Food Funct 2020; 11:1946-1957. [DOI: 10.1039/c9fo02961c] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Probiotics are live microorganisms that provide health benefits to the host when consumed in adequate concentrations.
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Affiliation(s)
- Chi Zhang
- Beijing Technology and Business University
- China
| | | | - He Li
- Beijing Technology and Business University
- China
| | - Xinqi Liu
- Beijing Technology and Business University
- China
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