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Yuhara H, Ohtani A, Matano M, Kashiwagi Y, Maehashi K. Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking. FOOD CHEMISTRY: MOLECULAR SCIENCES 2021; 2:100015. [PMID: 35415631 PMCID: PMC8991601 DOI: 10.1016/j.fochms.2021.100015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 12/29/2020] [Accepted: 02/12/2021] [Indexed: 12/02/2022]
Abstract
Chicken homogenate produced significantly more free glutamic acid than beef while heating. DNPEP protein was detected in chicken meat extract by immunoblotting. Chicken DNPEP gene expression was detected in the breast and thigh muscles by RT-PCR. Recombinant cDNPEP showed high preference for glutamyl residues over aspartyl residues. The contribution of DNPEP to a great increase in glutamate in chicken meat during cooking was expected.
The enzyme involved in the increase in glutamic acid content in chicken meat during cooking was identified and characterized. Chicken homogenate produced significantly more free glutamic acid and exhibited higher glutamyl p-nitroanilide (Glu-pNA) hydrolyzing activity than beef when heat cooked. Amino acid sequencing revealed the presence of aspartyl aminopeptidase (DNPEP) in chicken meat. Using RT-PCR, DNPEP gene expression was detected in chicken breast and thigh muscles, liver, and small intestine, together with various other peptidase genes. Full-length DNPEP cDNA was cloned, and recombinant chicken DNPEP (cDNPEP) was expressed in Escherichia coli. cDNPEP showed five-fold higher activity against Glu-pNA than against aspartyl-pNA, which represents a different substrate specificity than observed for recombinant bovine DNPEP (bDNPEP). The Km values of both DNPEPs with Glu p-NA substrates indicated a higher affinity of cDNPEP for glutamyl residues. This unique substrate specificity of cDNPEP contributes to efficient glutamic acid production in chickens.
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Affiliation(s)
- Hitomi Yuhara
- Department of Fermentation Science and Technology, Graduate School of Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Akira Ohtani
- Department of Fermentation Science and Technology, Graduate School of Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Mami Matano
- Department of Fermentation Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Yutaka Kashiwagi
- Department of Fermentation Science and Technology, Graduate School of Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
- Department of Fermentation Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Kenji Maehashi
- Department of Fermentation Science and Technology, Graduate School of Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
- Department of Fermentation Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
- Corresponding author at: Department of Fermentation Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan.
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Zhang L, Cai QF, Wu GP, Shen JD, Liu GM, Su WJ, Cao MJ. Arginine aminopeptidase from white shrimp (Litopenaeus vannamei) muscle: purification and characterization. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1941-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Effect of ensiling and organic solvents treatment on proteolytic enzymes of layer chicken intestine. Journal of Food Science and Technology 2010; 47:320-4. [PMID: 23572645 DOI: 10.1007/s13197-010-0051-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/16/2009] [Accepted: 10/24/2009] [Indexed: 10/19/2022]
Abstract
Effect of ensiling and organic solvents on the protein extractability and on the activities of the proteolytic enzymes of layer chicken intestine was evaluated. The protein content of water extract of layer chicken intestine was 2.45 mg/ml. Highest proteolytic activity (26.3 units) was observed at pH 10.6 and lowest at pH 6.8 (7.2 units). Higher acidic proteolytic activities were observed at pH 2.4, pH2.8 and at pH 5. Acid ensiling resulted in 65.6% reduction in acidic protease activity compared to 57.4% reduction by fermentation ensiling. Neutral and alkaline protease activities were also reduced up to a maximum of 41.8% and 46.5%, respectively. A ratio of 1:1.5 of cold acetone to intestine homogenate was found best for enhancing the neutral and alkaline protease activity. The study revealed that layer chicken intestine is a rich source of proteases especially of neutral and alkaline proteases, which could be harvested for commercial purposes and both acid and fermentation ensiling of layer chicken intestine resulted in reduction of protein extractability and enzyme activity. Treatment with acetone almost doubled the activities of neutral and alkaline proteases compared to initial values in water extract of fresh intestines.
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Ahhmed AM, Kuroda R, Kawahara S, Ohta K, Nakade K, Aoki T, Muguruma M. Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.05.078] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Michail M, Vasiliadou M, Zotos A. Partial purification and comparison of precipitation techniques of proteolytic enzymes from trout (Salmo gairdnerii) heads. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.03.022] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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