1
|
Yadav A, Kayastha AM. Lens culinaris β-galactosidase (Lsbgal): Insights into its purification, biochemical characterization and trisaccharides synthesis. Bioorg Chem 2020; 95:103543. [DOI: 10.1016/j.bioorg.2019.103543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 12/07/2019] [Accepted: 12/21/2019] [Indexed: 12/28/2022]
|
2
|
Rhimi M, Boisson A, Dejob M, Boudebouze S, Maguin E, Haser R, Aghajari N. Efficient bioconversion of lactose in milk and whey: immobilization and biochemical characterization of a beta-galactosidase from the dairy Streptococcus thermophilus LMD9 strain. Res Microbiol 2010; 161:515-25. [PMID: 20472057 DOI: 10.1016/j.resmic.2010.04.011] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2010] [Revised: 04/28/2010] [Accepted: 04/29/2010] [Indexed: 10/19/2022]
Abstract
The gene encoding beta-galactosidase from dairy Streptococcus thermophilus strain LMD9 was cloned, sequenced and expressed in Escherichia coli. The recombinant enzyme was purified and showed high specific activity of 464 U/mg. This protein displays a homotetrameric arrangement composed of four 118 kDa monomers. Monitoring of the activity showed that this enzyme was optimally active at a wide range of temperatures (25-40 degrees C) and at pH from 6.5 to 7.5. Immobilization of the recombinant E. coli in alginate beads clearly enhanced the enzyme activity at various temperatures, including 4 and 50 degrees C, and at pH values from 4.0 to 8.5. Stability studies indicated that this biocatalyst has high stability within a broad range of temperatures and pH. This stability was improved not only by addition of 1 mM of Mn(2+) and 1.2 mM Mg(2+), but essentially through immobilization. The remarkable bioconversion rates of lactose in milk and whey at different temperatures revealed the attractive catalytic efficiency of this enzyme, thus promoting its use for lactose hydrolysis in milk and other dairy products.
Collapse
Affiliation(s)
- Moez Rhimi
- Laboratoire de BioCristallographie, Institut de Biologie et Chimie des Protéines, UMR 5086-CNRS/Université de Lyon, IFR128 BioSciences Gerland - Lyon Sud, 7 Passage du Vercors, F-69367 Lyon cedex 07, France
| | | | | | | | | | | | | |
Collapse
|
3
|
Singh NR, Narinesingh D, Singh G. Immobilization of β-galactosidase onto Sepharose and stabilization in room temperature ionic liquids. J Mol Liq 2010. [DOI: 10.1016/j.molliq.2009.11.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
4
|
Characterization of novel beta-galactosidase activity that contributes to glycoprotein degradation and virulence in Streptococcus pneumoniae. Infect Immun 2009; 78:348-57. [PMID: 19841081 DOI: 10.1128/iai.00721-09] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The pneumococcus obtains its energy from the metabolism of host glycosides. Therefore, efficient degradation of host glycoproteins is integral to pneumococcal virulence. In search of novel pneumococcal glycosidases, we characterized the Streptococcus pneumoniae strain D39 protein encoded by SPD_0065 and found that this gene encodes a beta-galactosidase. The SPD_0065 recombinant protein released galactose from desialylated fetuin, which was used here as a model of glycoproteins found in vivo. A pneumococcal mutant with a mutation in SPD_0065 showed diminished beta-galactosidase activity, exhibited an extended lag period in mucin-containing defined medium, and cleaved significantly less galactose than the parental strain during growth on mucin. As pneumococcal beta-galactosidase activity had been previously attributed solely to SPD_0562 (bgaA), we evaluated the contribution of SPD_0065 and SPD_0562 to total beta-galactosidase activity. Mutation of either gene significantly reduced enzymatic activity, but beta-galactosidase activity in the double mutant, although significantly less than that in either of the single mutants, was not completely abolished. The expression of SPD_0065 in S. pneumoniae grown in mucin-containing medium or tissues harvested from infected animals was significantly upregulated compared to that in pneumococci from glucose-containing medium. The SPD_0065 mutant strain was found to be attenuated in virulence in a manner specific to the host tissue.
Collapse
|
5
|
Factors affecting the thermostability of β-galactosidase (Streptococcus salivariussubsp.thermophilus) in milk: a quantitative study. J DAIRY RES 2009. [DOI: 10.1017/s0022029900029368] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
SummaryEnhanced stability of β-galactosidase (Streptococcus salivariussubsp.thermophilus) in milk is due to several milk components acting in concert. Milk salts stabilized the enzyme 3-fold compared to phosphate buffer. K+was a better stabilizer than Na+. Omission of divalent cations, especially Mg2+, caused a marked drop in stability. Lactose stabilized enzyme stored in the frozen state but destabilized enzyme stored unfrozen. Caseinate stabilized the enzyme 8-fold in phosphate buffer but it stabilized 144-fold in the presence of lactose. In the presence of milk proteins, lactose was 25 times as effective as galactose and 100 times as effective as glucose at promoting stability; sucrose slightly destabilized the enzyme. Stability rose with increasing lactose concentration but declined with increasing enzyme concentration. In milk, soluble casein was the primary stabilizer; whey proteins and peptides had much less effect. Micellar casein had no effect on stability.
Collapse
|
6
|
Abstract
SUMMARYThe stability of lactase fromStreptococcus thermophilusat 55 °C increased 7-fold, 2-fold and 1·5-fold in the presence of lactose, galactose and glucose respectively; maltose had no effect. Total stability over an 8 h period was more than 10-fold better in milk and sweet whey than in lactose solution, owing to the stabilizing influence of the milk proteins and the milk salts. Ovalbumin and reduced glutathione provided some extra stability but were not as effective as the milk components. In the absence of lactose the enzyme was less stable in milk and was not protected at all by sweet whey constituents. None of the milk protein fractions was as effective in the absence of lactose as when it was present. Enhanced thermostability of the enzyme in milk and sweet whey is due to contributions by all major milk components, but binding of lactose to the enzyme is the major factor controlling the extent of stabilization by other components.
Collapse
|
7
|
NHUCH EL, PRIETO B, FRANCO I, BERNARDO A, CARBALLO J. Biochemical changes during the ripening of homemade ‘San Simón da Costa’ raw milk cheese. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00364.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
8
|
Kreft M, Jelen P. Stability and Activity of β-Galactosidase in Sonicated Cultures of Lactobacillus delbrueckii ssp. bulgaricus 11842 as Affected by Temperature and Ionic Environments. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb10613.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
9
|
Kim JW, Rajagopal SN. Isolation and characterization of beta-galactosidase from Lactobacillus crispatus. Folia Microbiol (Praha) 2000; 45:29-34. [PMID: 11200668 DOI: 10.1007/bf02817446] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
beta-Galactosidase was isolated from the cell-free extracts of Lactobacillus crispatus strain ATCC 33820 and the effects of temperature, pH, sugars and monovalent and divalent cations on the activity of the enzyme were examined. L. crispatus produced the maximum amount of enzyme when grown in MRS medium containing galactose (as carbon source) at 37 degrees C and pH 6.5 for 2 d, addition of glucose repressing enzyme production. Addition of lactose to the growth medium containing galactose inhibited the enzyme synthesis. The enzyme was active between 20 and 60 degrees C and in the pH range of 4-9. However, the optimum enzyme activity was at 45 degrees C and pH 6.5. The enzyme was stable up to 45 degrees C when incubated at various temperatures for 15 min at pH 6.5. When the enzyme was exposed to various pH values at 45 degrees C for 1 h, it retained the original activity over the pH range of 6.0-7.0. Presence of divalent cations, such as Fe2+ and Mn2+, in the reaction mixture increased enzyme activity, whereas Zn2+ was inhibitory. The Km was 1.16 mmol/L for 2-nitrophenyl-beta-D-galactopyranose and 14.2 mmol/L for lactose.
Collapse
Affiliation(s)
- J W Kim
- Department of Microbiology, University of Wisconsin-La Crosse, La Crosse, WI 54601, USA
| | | |
Collapse
|
10
|
González-Andrada JI, Romero C, Morales FJ, Jiménez-Pérez S. An improved method for determination of the activity of β-galactosidase in yoghurt by high-performance liquid chromatography. Chromatographia 1996. [DOI: 10.1007/bf02272828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
11
|
Noh DO, Gilliland SE. Influence of bile on beta-galactosidase activity of component species of yogurt starter cultures. J Dairy Sci 1994; 77:3532-7. [PMID: 7699132 DOI: 10.3168/jds.s0022-0302(94)77295-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The influence of bile on beta-galactosidase activity and the cellular integrity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus were tested. Two strains (OS 1 and OS 2) of L. delbrueckii ssp. bulgaricus and three strains (HC 15, 17, and 18) of S. salivarius ssp. thermophilus were studied. In the presence of .15% oxgall, beta-galactosidase activity of whole cells of both species was significantly increased. However, at a higher concentration (.3% oxgall), the beta-galactosidase activity was significantly less than in the presence of .15% oxgall. The presence of oxgall did not promote the cell lysis of any of the strains of either species. Additionally, the presence of oxgall did not cause the leakage of the enzyme from the cells. Thus, the presence of oxgall increased the cellular permeability to allow more substrate to enter the cells, thereby increasing beta-galactosidase activity, and, at higher concentrations, was inhibitory to beta-galactosidase activity of both species.
Collapse
Affiliation(s)
- D O Noh
- Department of Animal Science, Oklahoma State University, Stillwater 74078
| | | |
Collapse
|
12
|
Permeabilization of Streptococcus thermophilus and the expression of beta-galactosidase. Enzyme Microb Technol 1994. [DOI: 10.1016/0141-0229(94)90121-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
13
|
?-Fructofuranosidase activity in disaccharide transport mutants ofStreptococcus thermophilus. Biotechnol Lett 1991. [DOI: 10.1007/bf01026765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
14
|
|
15
|
Purification and properties of a β-galactosidase with high galactosyl transfer activity from Cryptococcus laurentii OKN-4. ACTA ACUST UNITED AC 1990. [DOI: 10.1016/0922-338x(90)90138-m] [Citation(s) in RCA: 27] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
16
|
Lin WJ, Savaiano DA, Harlander SK. A method for determining beta-galactosidase activity of yogurt cultures in skim milk. J Dairy Sci 1989; 72:351-9. [PMID: 2495315 DOI: 10.3168/jds.s0022-0302(89)79116-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
A method was developed for determining the specific activity of bacterial beta-galactosidase (EC 3.2.1.23) during growth of Streptococcus thermophilus and Lactobacillus bulgaricus in skim milk. Individual and mixed strain cultures of S. thermophilus (St 3642, St14485) and L. bulgaricus (Lb11842, Lb880) were examined for growth (OD at 600 nm and viable cell counts), acid production, and beta-galactosidase activity (expressed as a function of recoverable TCA-precipitable cellular protein). Cultures were inoculated into 10% skim milk (2% inoculum) and incubated at 40 degrees C for 12 h. Aliquots were removed at 2-h intervals and diluted with ice cold EDTA, pH 12. The EDTA chelates calcium and solubilizes milk protein, allowing separation of the bacteria by centrifugation. Cells were then washed twice with 20 mM phosphate buffer and disrupted by sonication. Cell debris and intact cells were removed by centrifugation and the cell-free extract evaluated for beta-galactosidase activity using o-nitrophenyl-beta-D-galactopyranoside as substrate. Specific activities ranged from 0 to 6 units/mg protein. This simple and reproducible method is applicable for enzyme assays and measurement of cellular components where contamination by milk proteins is a potential problem.
Collapse
Affiliation(s)
- W J Lin
- Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108
| | | | | |
Collapse
|
17
|
Chang BS, Mahoney RR. Purification and thermostability of beta-galactosidase (lactase) from an autolytic strain of Streptococcus salivarius subsp. thermophilus. J DAIRY RES 1989; 56:117-27. [PMID: 2495313 DOI: 10.1017/s0022029900026285] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
beta-Galactosidase from an autolytic strain of Streptococcus salivarius subsp. thermophilus was purified 109-fold to near homogeneity. The yield of purified enzyme was 41% and the specific activity was 592 o-nitrophenyl beta-D-galactopyranoside U/mg at 37 degrees C. Two isozymes were present, but only one subunit was detected, having a mol. wt of 116,000. Enzyme stability was 37-83 times greater in milk than in buffer in the range 60-65 degrees C. At 60 degrees C the half-life in milk was 146 min. Denaturation in buffer was first-order, but in milk the overall reaction order with respect to enzyme concentration was approximately 0.5. The activation energy for denaturation was 453 kJ/mol in milk and 372 kJ/mol in buffer. In milk the activation energy for lactose hydrolysis was 35.1 kJ/mol.
Collapse
Affiliation(s)
- B S Chang
- Department of Food Science and Nutrition, University of Massachusetts, Amherst 01003
| | | |
Collapse
|
18
|
Priyolkar M, Nair CK, Pradhan DS. Purification and characterisation of an inducible beta-galactosidase from Corynebacterium murisepticum. Arch Microbiol 1988; 151:49-53. [PMID: 2492796 DOI: 10.1007/bf00444668] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The beta-galactosidase (EC 3.2.1.32) of Corynebacterium murisepticum (inducible by lactose and galactose) was purified by successive column chromatography on Sephadex G-200, DEAE-Sephadex A-50 and DEAE-cellulose (DE52). The enzyme was found to be a dimer of identical subunits of molecular mass 100,000 daltons. The Km values of the enzyme for the substrates lactose and o-nitrophenyl-beta-D-galactopyranoside (ONPG) are 16.7 mM and 4.4 mM, respectively, indicating, its low affinity for the substrates. The Ouchterlony immunodiffusion method exhibited immunological homogeneity of the enzyme preparation. The catalytic site of the enzyme does not take part in antigen-antibody reaction.
Collapse
Affiliation(s)
- M Priyolkar
- Biochemistry Division, Bhabha Atomic Research Centre, Trombay, Bombay, India
| | | | | |
Collapse
|
19
|
Molecular properties and sensitivity to cations of ?-Galactosidase from Streptococcus thermophilus with four enzyme substrates. Appl Microbiol Biotechnol 1987. [DOI: 10.1007/bf00253905] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
20
|
Abstract
The relationship between primary lactase deficiency, the amount of lactose in the diet, and symptoms of intolerance continues to be debated. Primary adult lactase deficiency is common with a worldwide occurrence of near 70%. Lactase-deficient individuals malabsorb lactose but may or may not show intolerance symptoms. The development of symptoms appears to depend on the dose of lactose ingested, whether it is accompanied by a meal or other food, rate of gastric emptying, and small intestine transit time. Lactose loads of 15 g or greater produce symptoms in the majority of lactase-deficient persons. However, when lactose loads of up to 12 g are fed, symptoms can be minimal or absent. Tolerance to yogurt, acidophilus milk, and other microbe-containing dairy foods has been suggested and is thought to be due to either a low lactose content or in vivo autodigestion by microbial beta-galactosidase. Up to 20 g of lactose in yogurt is tolerated well by lactase-deficient persons. Associated with the consumption of yogurt is a three- to fourfold reduction in lactose malabsorption as compared with similar lactose consumption in milk. Improved lactose digestion appears due to autodigestion by microbial beta-galactosidase. This enzyme may be released from yogurt culture by gastric or bile acid digestion. Feeding yogurt that was pasteurized following fermentation, with only trace amounts of microbial beta-galactosidase activity, results in a threefold increase in lactose malabsorption as compared with feeding yogurt with a viable culture. However, pasteurized yogurt also is tolerated well by lactase-deficient persons, suggesting that tolerance of up to 20 g of lactose in yogurt may be independent of lactose malabsorption. The enhanced lactose absorption and tolerance observed with yogurt feeding are not apparent when unfermented acidophilus milk or cultured milk are fed.
Collapse
|
21
|
Occhino LA, Morris HA, Savaiano DA. A comparison of beta-galactosidase specific activities in strains of Streptococcus thermophilus. J Dairy Sci 1986; 69:2583-8. [PMID: 3100589 DOI: 10.3168/jds.s0022-0302(86)80704-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Six Streptococcus thermophilus strains were examined for growth, acid production, and beta-galactosidase activity per milligram protein (specific activity), so that strain comparisons could be made. A wide range in activity was observed. Activity depended on growth time in M17 broth and, for most strains, continued to increase after cells had reached stationary phase. Maximum activity was at 16 h and ranged from 0 to 58 units/mg protein. Strain ST exhibited no beta-galactosidase activity but had trace phospho-beta-galactosidase activity (.8 units/mg protein after 2 h of growth). Strains 3641 and TS2B exhibited slower growth rates and lower beta-galactosidase activities in milk as compared to M17 broth. Further, strain 3641 exhibited 10 times the activity of strain TS2B (2.86 vs. .24 units) after 4 h of growth in milk.
Collapse
|
22
|
Herman RE, McKay LL. Cloning and expression of the beta-D-galactosidase gene from Streptococcus thermophilus in Escherichia coli. Appl Environ Microbiol 1986; 52:45-50. [PMID: 3015026 PMCID: PMC203390 DOI: 10.1128/aem.52.1.45-50.1986] [Citation(s) in RCA: 34] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
The beta-D-galactosidase (beta-gal) gene from Streptococcus thermophilus was cloned to isolate and characterize it for potential use as a selection marker in a food-grade cloning vector. Chromosomal DNA from S. thermophilus 19258 was cleaved with the restriction enzyme PstI and ligated to pBR322 for transformation into Escherichia coli JM108. A beta-galactosidase-positive clone was detected by its blue color on a medium supplemented with 5-bromo-4-chloro-3-indolyl-beta-D-galactoside. This transformant possessed a single plasmid, designated pRH116, which contained, in addition to the vector DNA, a 7.0-kilobase (kb) PstI insertion fragment coding for beta-gal activity. An extract from JM108(pRH116) contained a beta-gal protein with the same electrophoretic mobility as the beta-gal from S. thermophilus 19258. Compared with the beta-gal from E. coli HB101, the S. thermophilus beta-gal was of lower molecular weight. A restriction map of pRH116 was constructed from cleavage of both the plasmid and the purified insert. The construction of deletion derivatives of pRH116 with BglII, BstEII, and HindIII revealed the approximate location of the gene on the 7.0-kb fragment. The beta-gal gene was further localized to a 3.85-kb region.
Collapse
|
23
|
Jimeno J, Casey M, Hofer F. The occurrence of β-galactosidase and β-phosphogalactosidase inLactobacillus caseistrains. FEMS Microbiol Lett 1984. [DOI: 10.1111/j.1574-6968.1984.tb01471.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
|
24
|
|
25
|
|
26
|
Toba T, Watanabe A, Adachi S. Quantitative Changes in Sugars, Especially Oligosaccharides, During Fermentation and Storage of Yogurt. J Dairy Sci 1983. [DOI: 10.3168/jds.s0022-0302(83)81747-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|