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Søndergaard L, Ryssel M, Svendsen C, Høier E, Andersen U, Hammershøj M, Møller JR, Arneborg N, Jespersen L. Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures. Int J Food Microbiol 2015. [DOI: 10.1016/j.ijfoodmicro.2015.06.031] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Kang C, Yu XW, Xu Y. Cloning and expression of a novel prolyl endopeptidase from Aspergillus oryzae and its application in beer stabilization. ACTA ACUST UNITED AC 2015; 42:263-72. [DOI: 10.1007/s10295-014-1571-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2014] [Accepted: 12/16/2014] [Indexed: 10/24/2022]
Abstract
Abstract
A novel prolyl endopeptidase gene from Aspergillus oryzae was cloned and expressed in Pichia pastoris. Amino acid sequence analysis of the prolyl endopeptidase from Aspergillus oryzae (AO-PEP) showed that this enzyme belongs to a class serine peptide S28 family. Expression, purification and characterization of AO-PEP were analyzed. The optimum pH and temperature were pH 5.0 and 40 °C, respectively. The enzyme was activated and stabilized by metal ion Ca2+ and inhibited by Zn2+, Mn2+, Al3+, and Cu2+. The K m and k cat values of the purified enzyme for different substrates were evaluated. The results implied that the recombinant AO-PEP possessed higher affinity for the larger substrate. A fed-batch strategy was developed for the high-cell-density fermentation and the enzyme activity reached 1,130 U/l after cultivation in 7 l fermentor. After addition of AO-PEP during the fermentation phase of beer brewing, demonstrated the potential application of AO-PEP in the non-biological stability of beer, which favor further industrial development of this new enzyme in beer stabilization, due to its reducing operational costs, as well as no beer losses unlike regeneration process and beer lost with regenerated polyvinylpolypyrrolidone system.
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Affiliation(s)
- Chao Kang
- grid.258151.a 0000000107081323 The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University 1800 Lihu Avenue 214122 Wuxi Jiangsu China
- grid.258151.a 0000000107081323 State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue 214122 Wuxi Jiangsu China
| | - Xiao-Wei Yu
- grid.258151.a 0000000107081323 The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University 1800 Lihu Avenue 214122 Wuxi Jiangsu China
- grid.258151.a 0000000107081323 State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue 214122 Wuxi Jiangsu China
| | - Yan Xu
- grid.258151.a 0000000107081323 The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology Jiangnan University 1800 Lihu Avenue 214122 Wuxi Jiangsu China
- grid.258151.a 0000000107081323 State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue 214122 Wuxi Jiangsu China
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Ritt JF, Remize F, Grandvalet C, Guzzo J, Atlan D, Alexandre H. Peptidases specific for proline-containing peptides and their unusual peptide-dependent regulation in Oenococcus oeni. J Appl Microbiol 2010; 106:801-13. [PMID: 19302100 DOI: 10.1111/j.1365-2672.2008.04032.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS Growth of the lactic acid bacterium (LAB) Oenococcus oeni, which is involved in malolactic fermentation during the winemaking process, is stimulated by peptides originating from yeast. In this study, we investigated the impact of peptides on O. oeni growth, peptidase activity and the expression of genes encoding the studied peptidases. METHODS AND RESULTS Low levels of PepN activity and very high levels of PepI activity were observed in O. oeni, whereas levels of PepX activity were intermediate. The level of biosynthesis of these O. oeni peptidases was shown to depend on peptides present in the culture medium. These results were confirmed by transcriptional analyses of putative pep genes. The mechanism of repression by peptides did not involve a CodY-like regulator. CONCLUSIONS Peptides from yeast decrease the levels of enzymatic activity and relative gene expression of O. oeni peptidases. Peptidases specific for proline-containing peptides are important for O. oeni nitrogen metabolism. SIGNIFICANCE AND IMPACT OF THE STUDY We report here for the first time that the enzymes involved in the assimilation of proline-containing peptides by O. oeni differ from the well-described proteolytic system of milk LAB. This may reflect a specific adaptation to the wine environment.
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Affiliation(s)
- J-F Ritt
- Laboratoire de Recherche en Vigne et Vin, Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France
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Prolidase activity of Lactococcus lactis subsp. cremoris AM2: partial purification and characterization. J DAIRY RES 2009. [DOI: 10.1017/s0022029900026868] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
SummaryProlidase activity from cytoplasm of Lactococcus lactis subsp. cremoris (Streptococcus cremoris) AM2 was partially purified. The enzyme had Mr 42000 and optimum activity between pH 7·35 and 8·25 in citrate, phosphate and borate buffers while in a universal buffer system an optimum pH between 8·3 and 9·0 was observed. The activity was strongly inhibited by the chelating agents E.DTA, 1,10-phenanthroline and 8-hydroxyquinoline. Inhibition was also noted with dithio-threitol, N-ethylmaleimide and bacitracin. The enzyme was active on all amino-acylproline substrates tested except Gly-Pro and Gip-Pro and also showed activity against Pro-Pro. While most prolyl amino acids tested were not hydrolysed, hydrolysis was noted with Pro-Ala and Pro-Val. Km values of 20 mM and 10 mM were obtained with Phe-Pro and Met-Pro respectively; however, substrate inhibition was observed with Ile-Pro and Leu-Pro.
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Purification and characterization of a post-proline dipeptidyl aminopeptidase fromStreptococcus cremorisAM2. J DAIRY RES 2009. [DOI: 10.1017/s0022029900026649] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
SummaryThe present study describes the purification of a post-proline dipeptidyl aminopeptidase from the cytoplasm ofStreptococcus cremorisAM2. On the basis of its elution from a calibrated Sephadex G200 column, the enzyme had a molecular weight of 117000 and exhibited a broad pH optimum activity between 6·0 and 9·0. The activity was most comprehensively inhibited by phenylmethylsulphonylfluoride and more modestly inhibited by 1,10-phenanthroline and 8-hydroxyquinoline but not by EDTA. A range of peptides containing either proline or alanine as the penultimate amino acid residue could act as substrates. The presence of proline on the carboxy side of the scissile bond prevented hydrolysis. However the enzyme could release Pro-Pro from Pro-Pro-Gly-Phe-Ser-Pro. The significance of this substrate specificity is considered in the context of removal of either single proline residues or prolylproline sequences from oligopeptides during cheese ripening.
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Abstract
SummaryAutolysis of and proteolysis by variousLactococcus lactissubsp.cremorisstrains were monitored in cheese ‘juice’ extracted by hydraulic pressure up to 63 d ripening. Viability was lowest for strain AM2 (non-bitter), intermediate for strain HP (bitter) and highest for the defined mixed strains G11/C25 (non-bitter). Autolysis monitored by the levels of the intracellular marker enzymes lactate dehydrogenase (EC 1.1.1.27), glucose-6-phosphate dehydrogenase (EC 1.1.1.49) and post-proline dipeptidyl aminopeptidase proceeded in the order AM2 > G11/C25 > HP. Differences in autolysis between strains did not appear to be due to differences in stabilities of the marker enzymes, populations of non-starter lactic acid bacteria or levels of the marker enzymes in the strains. Proteolysis, as measured by gel permeation FPLC and free amino acid analysis of the cheese juice was highest for AM2, intermediate for G11/C25 and lowest for HP. The results of this study provided some evidence that differentLactococcusstrains used for cheesemaking had different autolytic patterns during ripening, the effects of which on ripening and flavour development have not yet been clearly demonstrated.
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Distribution of microbial flora, intracellular enzymes and compositional indices throughout a 12kg Cheddar cheese block during ripening. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.11.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Doolan IA, Wilkinson MG. Comparison of the effects of various attenuation methods on cell permeability and accessibility of intracellular enzymes in Lactococcus lactis strains. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.11.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Sheehan A, Cuinn GO, Fitzgerald RJ, Wilkinson MG. Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties. J Appl Microbiol 2006; 100:893-901. [PMID: 16553747 DOI: 10.1111/j.1365-2672.2005.02815.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To determine proteolytic enzyme activities released in Cheddar cheese juice manufactured using lactococcal starter strains of differing autolytic properties. METHODS AND RESULTS The activities of residual chymosin, cell envelope proteinase and a range of intracellular proteolytic enzymes were determined during the first 70 days of ripening when starter lactococci predominate the microbial flora. In general, in cell free extracts (CFE) of the strains, the majority of proteolytic activities was highest for Lactococcus lactis HP, intermediate for L. lactis AM2 and lowest for L. lactis 303. However, in cheese juice, as ripening progressed, released proteolytic activities were highest for the highly autolytic strain L. lactis AM2, intermediate for L. lactis 303 and lowest for L. lactis HP. CONCLUSIONS These results indicate that strain related differences in autolysis influence proteolytic enzyme activities released into Cheddar cheese during ripening. No correlation was found between proteolytic potential of the starter strains measured in CFE prior to cheese manufacture and levels of activities released in cheese juice. SIGNIFICANCE AND IMPACT OF THE STUDY The findings further support the importance of autolysis of lactococcal starters in determining the levels of proteolytic activities present in cheese during initial stages of ripening.
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Affiliation(s)
- A Sheehan
- Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co Cork, Ireland
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10
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Pérez-Guzmán AE, Victoria TCY, Cruz-Camarillo R, Hernández-Sánchez H. Purification and characterization of x-prolyl-dipeptidyl aminopeptidase from Lactococcus lactis subsp. cremoris NRRL 634. World J Microbiol Biotechnol 2006. [DOI: 10.1007/s11274-006-9140-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Sheehan A, O'loughlin C, O'Cuinn G, Fitzgerald RJ, Wilkinson MG. Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by flow cytometry: implications for intracellular enzyme accessibility. J Appl Microbiol 2005; 99:1007-18. [PMID: 16238732 DOI: 10.1111/j.1365-2672.2005.02718.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To determine the influence of cheese cooking temperature on autolysis and permeabilization of two lactococcal starter strains in broth and in Cheddar cheese juice during ripening. METHODS AND RESULTS Flow cytometry (FCM) was used to identify and enumerate intact and permeabilized cells in broth and in Cheddar cheese juice. Levels of intracellular enzyme activities were quantified concurrently. Permeabilized cell numbers increased for both strains in broth following a temperature shift from 32 to 38 degrees C and was accompanied by an increase in the level of accessible intracellular enzyme activities. The relative proportions of intact and permeabilized cell populations, as detected by FCM in cheese juice, changed during 42-day ripening. Permeabilized cell populations increased during ripening for both strains; however, an increase in accessible intracellular enzyme activity was observed only for the highly autolytic strain Lactococcus lactis AM2. CONCLUSIONS Differences in the autolytic and permeabilization response induced by cooking temperature in two lactococcal strains affects intracellular enzyme accessibility in Cheddar cheese. SIGNIFICANCE AND IMPACT OF THE STUDY This study highlights the importance of the autolytic and permeabilization properties of lactic acid bacteria starter strains and their impact on cheese ripening.
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Affiliation(s)
- A Sheehan
- Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co Cork, Ireland
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13
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Purification and characterization of a hydrophobic amino acid—specific endopeptidase from Halobacterium halobium S9 with potential application in debittering of protein hydrolysates. Process Biochem 2002. [DOI: 10.1016/s0032-9592(02)00180-2] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Matos J, Nardi M, Kumura H, Monnet V. Genetic characterization of pepP, which encodes an aminopeptidase P whose deficiency does not affect Lactococcus lactis growth in milk, unlike deficiency of the X-prolyl dipeptidyl aminopeptidase. Appl Environ Microbiol 1998; 64:4591-5. [PMID: 9797327 PMCID: PMC106689 DOI: 10.1128/aem.64.11.4591-4595.1998] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
We sequenced the pepP gene of Lactococcus lactis, which encodes an aminopeptidase P (PepP), and demonstrated that the X-prolyl dipeptidyl aminopeptidase PepX plays a more important role than PepP in nitrogen nutrition. PepP shares homology with methionine aminopeptidases and could play a role in the maturation of nascent proteins.
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Affiliation(s)
- J Matos
- Unité de Recherches de Biochimie et Structure des Protéines, I.N.R. A., 78352 Jouy en Josas Cedex, France
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O'Donovan CM, Wilkinson MG, Guinee TP, Fox PF. An investigation of the autolytic properties of three lactococcal strains during cheese ripening. Int Dairy J 1996. [DOI: 10.1016/s0958-6946(96)00024-6] [Citation(s) in RCA: 45] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Abstract
Aminopeptidases are exopeptidases that selectively release N-terminal amino acid residues from polypeptides and proteins. Bacteria display several aminopeptidasic activities which may be localised in the cytoplasm, on membranes, associated with the cell envelope or secreted into the extracellular media. Studies on the bacterial aminopeptide system have been carried out over the past three decades and are significant in fundamental and biotechnological domains. At present, about one hundred bacterial aminopeptidases have been purified and biochemically studied. About forty genes encoding aminopeptidases have also been cloned and characterised. Recently, the three-dimensional structure of two aminopeptidases, the methionine aminopeptidase from Escherichia coli and the leucine aminopeptidase from Aeromonas proteolytica, have been elucidated by crystallographic studies. Most of the quoted studies demonstrate that bacterial aminopeptidases generally show Michaelis-Menten kinetics and can be placed into either of two categories based on their substrate specificity: broad or narrow. These enzymes can also be classified by another criterium based on their catalytic mechanism: metallo-, cysteine- and serine-aminopeptidases, the former type being predominant in bacteria. Aminopeptidases play a role in several important physiological processes. It is noteworthy that some of them take part in the catabolism of exogenously supplied peptides and are necessary for the final steps of protein turnover. In addition, they are involved in some specific functions, such as the cleavage of N-terminal methionine from newly synthesised peptide chains (methionine aminopeptidases), the stabilisation of multicopy ColE1 based plasmids (aminopeptidase A) and the pyroglutamyl aminopeptidase (Pcp) present in many bacteria and responsible for the cleavage of the N-terminal pyroglutamate.
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Affiliation(s)
- T Gonzales
- Laboratoire de Génétique Moléculaire des Microorganismes et des Interactions Cellulaires, C.N.R.S. UMR 5577, Bâtiment, Villeurbanne, France
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Abstract
Bitterness, the necessary consequence of proteolysis, has been under investigation from different perspectives. This review attempts to give more up-to-date information on the definition of some principal aspects, the relationship between the proteolytic activity and bitter peptide accumulation in cheese, and methods of isolation and detection of bitter peptides. Further knowledge on the physicochemical properties of bitter peptides in cheese as well as in synthetic peptides and the possible control methods for bitterness are discussed. Particular interest in using some strains of lactobacilli or their enzymes as an adjunct in accelerated ripened cheese (ARC) and enzyme-modified cheese (EMC) without bitterness is also described in detail.
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Affiliation(s)
- M B Habibi-Najafi
- Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Ste. Anne de Bellevue, PQ, Canada
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Habibi-Najafi MB, Lee BH. Purification and Characterization of Proline Iminopeptidase from Lactobacillus casei ssp. casei LLG. J Dairy Sci 1995. [DOI: 10.3168/jds.s0022-0302(95)76632-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Fox PF, Singh TK, McSweeney PL. Biogenesis of flavour compounds in cheese. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1995; 367:59-98. [PMID: 7572380 DOI: 10.1007/978-1-4615-1913-3_6] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- P F Fox
- Department of Food Chemistry, University College, Cork, Ireland
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20
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Gobbetti M, Corsetti A, Fox P. Purification and Characterization of Intracellular Aminopeptidase from Pseudomonas fluorescens ATCC 948. J Dairy Sci 1995. [DOI: 10.3168/jds.s0022-0302(95)76614-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Abstract
This paper describes the specific activities for proline iminopeptidases, x-prolyl dipeptidyl peptidase and post proline endopeptidase, from each of two subspecies of Lactobacillus casei grown in MRS broth and whey media at 37 degrees C, pH 6.0. The histochemical PAGE of soluble extracts from one subspecies (Lactobacillus casei ssp. casei LLG) indicated that the two enzyme activities were due to distinct proteins. Except for a slight increase in x-prolyl dipeptidyl peptidase activity, the activities of proline imino- and endopeptidases of cells grown in whey medium did not vary markedly from those of cells grown in MRS broth. The effect of inhibitor agents and pH on the activities of proline iminopeptidase and x-prolyl dipeptidyl peptidase were investigated. The temperature optima and storage stability under different conditions were also studied for these activities.
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Affiliation(s)
- M B Habibi-Najafi
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, PQ, Canada
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Crow VL, Holland R, Pritchard GG, Coolbear T. The diversity of potential cheese ripening characteristics of lactic acid starter bacteria: 2. The levels and subcellular distributions of peptidase and esterase activities. Int Dairy J 1994. [DOI: 10.1016/0958-6946(94)90004-3] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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Purification and characterisation of an aminopeptidase A from cytoplasm of Lactococcus lactis subsp. cremoris AM2. Int Dairy J 1994. [DOI: 10.1016/0958-6946(94)90022-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Wilkinson MG, Guinee TP, Fox PF. Factors which may influence the determination of autolysis of starter bacteria during cheddar cheese ripening. Int Dairy J 1994. [DOI: 10.1016/0958-6946(94)90065-5] [Citation(s) in RCA: 59] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Pritchard GG, Coolbear T. The physiology and biochemistry of the proteolytic system in lactic acid bacteria. FEMS Microbiol Rev 1993; 12:179-206. [PMID: 8398214 DOI: 10.1111/j.1574-6976.1993.tb00018.x] [Citation(s) in RCA: 210] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
The inability of lactic acid bacteria to synthesize many of the amino acids required for protein synthesis necessitates the active functioning of a proteolytic system in those environments where protein constitutes the main nitrogen source. Biochemical and genetic analysis of the pathway by which exogenous proteins supply essential amino acids for growth has been one of the most actively investigated aspects of the metabolism of lactic acid bacteria especially in those species which are of importance in the dairy industry, such as the lactococci. Much information has now been accumulated on individual components of the proteolytic pathway in lactococci, namely, the cell envelope proteinase(s), a range of peptidases and the amino acid and peptide transport systems of the cell membrane. Possible models of the proteolytic system in lactococci can be proposed but there are still many unresolved questions concerning the operation of the pathway in vivo. This review will examine current knowledge and outstanding problems regarding the proteolytic system in lactococci and also the extent to which the lactococcal system provides a model for understanding proteolysis in other groups of lactic acid bacteria.
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Affiliation(s)
- G G Pritchard
- Department of Chemistry and Biochemistry, Massey University, Palmerston North, New Zealand
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27
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Peptidase and proteinase activity ofLactococcus lactis, Lactobacillus casei andLactobacillus plantarum. ACTA ACUST UNITED AC 1993. [DOI: 10.1007/bf01197934] [Citation(s) in RCA: 26] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Comparison of subcellular fractionation methods for lactococcus lactis subsp. lactis and L. lactis subsp. cremoris. Int Dairy J 1993. [DOI: 10.1016/0958-6946(93)90103-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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Bacon CL, Wilkinson M, Vincent Jennings P, Ni Fhaolain I, O'Cuinn G. Purification and characterisation of an aminotripeptidase from cytoplasm of Lactococcus lactis subsp. cremoris AM2. Int Dairy J 1993. [DOI: 10.1016/0958-6946(93)90015-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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32
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Parameters affecting the release of cell surface components and lysis of Lactococcus lactis subsp. cremoris. Int Dairy J 1992. [DOI: 10.1016/0958-6946(92)90019-i] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Baankreis R, Exterkate FA. Characterisation of a Peptidase from Lactococcus lactis ssp* cremoris HP that Hydrolyses Di- and Tripeptides Containing Proline or Hydrophobic Residues as the Aminoterminal Amino Acid. Syst Appl Microbiol 1991. [DOI: 10.1016/s0723-2020(11)80305-x] [Citation(s) in RCA: 46] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Lloyd RJ, Pritchard GG. Characterization of X-prolyl dipeptidyl aminopeptidase from Lactococcus lactis subsp. lactis. Microbiology (Reading) 1991. [DOI: 10.1099/00221287-137-1-49] [Citation(s) in RCA: 55] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A dipeptidyl aminopeptidase catalysing hydrolysis of X-prolyl amidomethylcoumarin (AMC) substrates has been purified from Lactococcus lactis subsp. lactis H1. The active enzyme has a molecular mass of approximately 150 kDa, a subunit molecular mass of 82 to 83 kDa and is inhibited by the serine protease inhibitor phenylmethylsulphonyl fluoride. The K
m and k
cat values for five different dipeptidyl AMC substrates (Gly-Pro-; Leu-Pro-; Lys-Pro-; Phe-Pro- and Glu-Pro-AMC) are similar except for the K
m value for Glu-Pro-AMC, which is about threefold higher than that for the other substrates. The enzyme also catalyses hydrolysis of X-Ala-AMC substrates but with much lower k
cat and higher K
m values than the corresponding X-Pro-AMC substrates. The β-casein-derived heptapeptides Lys-Ala-Val-Pro-Tyr-Pro-Gln and Tyr-Pro-Phe-Pro-Gly-Pro-Ile were hydrolysed, but bradykinins with N-terminal sequences Arg-Pro-Pro- and Lys-Pro-Pro-were not. Dipeptidyl aminopeptidase specific activity is the same in a plasmid-free strain of L. lactis subsp. lactis H1 and in the wild-type, indicating that the enzyme is chromosomally encoded.
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Affiliation(s)
| | - Graham G. Pritchard
- Department of Chemistry and Biochemistry, Massey University, Palmerston North, New Zealand
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Bockelmann W, Fobker M, Teuber M. Purification and characterization of the X-prolyl-dipeptidyl-aminopeptidase from Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus. Int Dairy J 1991. [DOI: 10.1016/0958-6946(91)90027-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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