Degradation of alpha <ovid:sub>s1</ovid:sub>-CN f1-23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions.

Soeryapranata E; Powers J R; Unlu G

首页> 外文期刊>International Dairy Journal >Degradation of alpha s1-CN f1-23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions.

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Degradation of alpha s1-CN f1-23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions.

机译：干酪成熟条件下瑞士乳杆菌WSU19的氨基肽酶N和内肽酶E，O，O2和O3降解α s1 -CN f1-23。

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This study determined specificities of aminopeptidase N (PepN), endopeptidase E (PepE), endopeptidase O (PepO), endopeptidase O2 (PepO2), and endopeptidase O3 (PepO3), from Lactobacillus helveticus WSU19 on the alpha s1-CN f1-23 peptide, formed by residual chymosin during cheese ripening. Cell-free extracts (CFEs) were prepared from Escherichia coli DH5 alpha derivatives expressing peptidase genes of Lb. helveticus WSU19. The alpha s1-CN f1-23 peptide was digested by CFEs under cheese ripening conditions. Degradation pattern was analyzed qualitatively using MALDI-TOF mass spectrometry. PepN exhibited activity on alpha s1-CN f1-23 only in the presence of an endopeptidase, particularly PepO-like endopeptidases. PepO, PepO2, and PepO3 cleaved alpha s1-CN f1-23 predominantly at Glu14-Val15, forming the bitter peptide alpha s1-CN f1-14. PepE cleaved alpha s1-CN f1-23 primarily at Lys3-His4, suggesting a role for PepE in degrading bitter peptides from the N-terminus of alpha s1-CN f1-23. Combinations of PepE/PepO and PepE/PepO2 were determined to have the potential to decrease the accumulation of alpha s1-CN f1-14.

机译：这项研究确定了α_{s1 上来自瑞士乳杆菌WSU19的氨肽酶N（PepN），内肽酶E（PepE），内肽酶O（PepO），内肽酶O2（PepO2）和内肽酶O3（PepO3）的特异性。 > -CN f1-23肽，由干酪成熟过程中残留的凝乳酶形成。从表达Lb肽酶基因的大肠杆菌DH5α衍生物制备无细胞提取物（CFE）。 helveticus WSU19。 α_{s1 -CN f1-23肽在干酪成熟条件下被CFE消化。使用MALDI-TOF质谱定性分析了降解模式。 PepN仅在存在内肽酶特别是PepO样内肽酶的情况下才对α_{s1 -CN f1-23表现出活性。 PepO，PepO2和PepO3主要在Glu _{14 -Val _{15 处切割alpha _{s1 -CN f1-23，形成苦味肽alpha _{s1 -CN f1-14。 PepE主要在Lys _{3 -His _{4 处切割alpha _{s1 -CN f1-23，表明PepE在降解N中的苦肽中的作用-_{s1 -CN f1-23的末端。确定PepE / PepO和PepE / PepO2的组合具有降低α_{s1 -CN f1-14积累的潜力。}}}}}}}}}}}}

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《International Dairy Journal》 |2008年第2期|共9页
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Soeryapranata E; Powers J R; Unlu G;
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正文语种 eng
中图分类乳品加工工业;
关键词
alpha casein; aminopeptidase; bitter peptides; cheese ripening; cheeses; degradation; endopeptidases; enzyme activity;

机译：α酪蛋白;氨基肽酶;苦肽;奶酪成熟;奶酪;降解;内肽酶;酶活性;

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外文文献

1. Degradation of alpha s1-CN f1-23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions. [J] . Soeryapranata E, Powers J R, Unlu G International Dairy Journal . 2008,第2期

机译：干酪成熟条件下瑞士乳杆菌WSU19的氨基肽酶N和内肽酶E，O，O2和O3降解α s1 -CN f1-23。
2. Degradation of alpha s1-CN f1-23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions [J] . Soeryapranata Elly, Powers Joseph R, Unlu Gulhan International Dairy Journal . 2008,第2期

机译：干酪成熟条件下瑞士乳杆菌WSU19的氨肽酶N和内肽酶E，O，O2和O3降解αs1-CN f1-23
3. Characterization of aminopeptidase N and endopeptidases E, O, O2, O3 from Lactobacillus helveticus WSU19, a lactobacilli with industrial significance [D] . Soeryapranata, Elly 2005

机译：瑞士乳杆菌WSU19（具有工业意义的乳酸杆菌）的氨肽酶N和内肽酶E，O，O2，O3的表征

Degradation of alpha s1-CN f1-23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions.

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