Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86
Autor(a) principal: | |
---|---|
Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.procbio.2019.07.006 http://hdl.handle.net/11449/197494 |
Resumo: | Peptidases are widely used for softening meat, hydrolyzing protein, baking, cheese, and making wine. A search for novel peptidases supports biotechnological innovation in the field of food chemistry. In general, microbial enzymes prospecting has mostly focused on filamentous fungi, and the potential of yeasts as enzyme producers has been little explored. This study focuses on a serine peptidase isolated from Aureobasidium leucospermi LB86. The purified enzyme was able to clot milk and, in storage assays, it maintained 90% of its activity for 40 days at 4 degrees C, and around 66% activity for 210 days. It had an estimated molecular mass of 33 kDa, highest activity at pH 7.0 and 45 degrees C, was stable in the pH range 5.5-9.0 at 4 degrees C and 25 degrees C, exhibiting activity higher than 75%, and retained 90% of activity at temperatures up to 45 degrees C for 120 min. Proteolytic activity increased in the presence of Ba2+ (18 +/- 1.4%) and DTT (100 mM: 36 +/- 5%), and was reduced by Co2+, Zn2+, Li+, Hg2+, Fe3+, Cu2+, Al3+, pepstatin A, and PMSF. These biochemical characteristics make this enzyme a promising candidate for use in cheesemaking. |
id |
UNSP_c82023ae5af55709392123a9bc5d77eb |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/197494 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86BioprocessProteaseProteinaseSolid-State fermentationPeptidases are widely used for softening meat, hydrolyzing protein, baking, cheese, and making wine. A search for novel peptidases supports biotechnological innovation in the field of food chemistry. In general, microbial enzymes prospecting has mostly focused on filamentous fungi, and the potential of yeasts as enzyme producers has been little explored. This study focuses on a serine peptidase isolated from Aureobasidium leucospermi LB86. The purified enzyme was able to clot milk and, in storage assays, it maintained 90% of its activity for 40 days at 4 degrees C, and around 66% activity for 210 days. It had an estimated molecular mass of 33 kDa, highest activity at pH 7.0 and 45 degrees C, was stable in the pH range 5.5-9.0 at 4 degrees C and 25 degrees C, exhibiting activity higher than 75%, and retained 90% of activity at temperatures up to 45 degrees C for 120 min. Proteolytic activity increased in the presence of Ba2+ (18 +/- 1.4%) and DTT (100 mM: 36 +/- 5%), and was reduced by Co2+, Zn2+, Li+, Hg2+, Fe3+, Cu2+, Al3+, pepstatin A, and PMSF. These biochemical characteristics make this enzyme a promising candidate for use in cheesemaking.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Sao Jose Do Rio Preto, SP, BrazilUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Sao Jose Do Rio Preto, SP, BrazilFAPESP: 2017/06399-3FAPESP: 2018/09238-3FAPESP: 2017/06066-4Elsevier B.V.Universidade Estadual Paulista (Unesp)Silva, Ronivaldo Rodrigues da [UNESP]Duffeck, Carlos Eduardo [UNESP]Boscolo, Mauricio [UNESP]Silva, Roberto da [UNESP]Gomes, Eleni [UNESP]2020-12-10T23:58:53Z2020-12-10T23:58:53Z2019-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article206-212http://dx.doi.org/10.1016/j.procbio.2019.07.006Process Biochemistry. Oxford: Elsevier Sci Ltd, v. 85, p. 206-212, 2019.1359-5113http://hdl.handle.net/11449/19749410.1016/j.procbio.2019.07.006WOS:000488654200023Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengProcess Biochemistryinfo:eu-repo/semantics/openAccess2021-10-22T20:04:08Zoai:repositorio.unesp.br:11449/197494Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:07:39.856181Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86 |
title |
Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86 |
spellingShingle |
Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86 Silva, Ronivaldo Rodrigues da [UNESP] Bioprocess Protease Proteinase Solid-State fermentation |
title_short |
Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86 |
title_full |
Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86 |
title_fullStr |
Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86 |
title_full_unstemmed |
Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86 |
title_sort |
Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86 |
author |
Silva, Ronivaldo Rodrigues da [UNESP] |
author_facet |
Silva, Ronivaldo Rodrigues da [UNESP] Duffeck, Carlos Eduardo [UNESP] Boscolo, Mauricio [UNESP] Silva, Roberto da [UNESP] Gomes, Eleni [UNESP] |
author_role |
author |
author2 |
Duffeck, Carlos Eduardo [UNESP] Boscolo, Mauricio [UNESP] Silva, Roberto da [UNESP] Gomes, Eleni [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Silva, Ronivaldo Rodrigues da [UNESP] Duffeck, Carlos Eduardo [UNESP] Boscolo, Mauricio [UNESP] Silva, Roberto da [UNESP] Gomes, Eleni [UNESP] |
dc.subject.por.fl_str_mv |
Bioprocess Protease Proteinase Solid-State fermentation |
topic |
Bioprocess Protease Proteinase Solid-State fermentation |
description |
Peptidases are widely used for softening meat, hydrolyzing protein, baking, cheese, and making wine. A search for novel peptidases supports biotechnological innovation in the field of food chemistry. In general, microbial enzymes prospecting has mostly focused on filamentous fungi, and the potential of yeasts as enzyme producers has been little explored. This study focuses on a serine peptidase isolated from Aureobasidium leucospermi LB86. The purified enzyme was able to clot milk and, in storage assays, it maintained 90% of its activity for 40 days at 4 degrees C, and around 66% activity for 210 days. It had an estimated molecular mass of 33 kDa, highest activity at pH 7.0 and 45 degrees C, was stable in the pH range 5.5-9.0 at 4 degrees C and 25 degrees C, exhibiting activity higher than 75%, and retained 90% of activity at temperatures up to 45 degrees C for 120 min. Proteolytic activity increased in the presence of Ba2+ (18 +/- 1.4%) and DTT (100 mM: 36 +/- 5%), and was reduced by Co2+, Zn2+, Li+, Hg2+, Fe3+, Cu2+, Al3+, pepstatin A, and PMSF. These biochemical characteristics make this enzyme a promising candidate for use in cheesemaking. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-10-01 2020-12-10T23:58:53Z 2020-12-10T23:58:53Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.procbio.2019.07.006 Process Biochemistry. Oxford: Elsevier Sci Ltd, v. 85, p. 206-212, 2019. 1359-5113 http://hdl.handle.net/11449/197494 10.1016/j.procbio.2019.07.006 WOS:000488654200023 |
url |
http://dx.doi.org/10.1016/j.procbio.2019.07.006 http://hdl.handle.net/11449/197494 |
identifier_str_mv |
Process Biochemistry. Oxford: Elsevier Sci Ltd, v. 85, p. 206-212, 2019. 1359-5113 10.1016/j.procbio.2019.07.006 WOS:000488654200023 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Process Biochemistry |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
206-212 |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128465108467712 |