Hostname: page-component-586b7cd67f-l7hp2 Total loading time: 0 Render date: 2024-11-26T13:47:31.188Z Has data issue: false hasContentIssue false
  • English
  • Français

Purification of tributyrin esterase from Lactococcus lactis subsp. cremoris E8

Published online by Cambridge University Press:  01 June 2009

Ross Holland  and
Tim Coolbear
Ross Holland
Affiliation:
Neiv Zealand Dairy Research Institute, Private Bag 11029, Palmerston North, New Zealand
Tim Coolbear
Affiliation:
Neiv Zealand Dairy Research Institute, Private Bag 11029, Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Summary

A tributyrin esterase was purified from Lactococcus lactis subsp. cremoris E8 using FPLC chromatography. This was the major esterase activity observed in strain E8 and was associated with a single protein with a subunit molecular mass of 29 kDa and a holoenzyme of molecular mass 109 kDa. The enzyme was active against tributyrin and p-nitrophenyl butyrate. The N-terminal sequence of the enzyme was determined. The enzyme had a pH optimum in the neutral range, was stable on freezing at −20 °C, and had a half life of 1 h at 50 °C.

Type
Original Articles
Information
Journal of Dairy Research , Volume 63 , Issue 1 , February 1996 , pp. 131 - 140
Copyright
Copyright © Proprietors of Journal of Dairy Research 1996

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Benoist, P. & Schwencke, J. 1990 Native agarose-polyacrylamide gel electrophoresis allowing the detection of aminopcptidase, dehydrogenase, and esterase activities at the nanogram level: enzymatic patterns in some Frankia strains. Analytical Biochemistry 187 337–344CrossRefGoogle ScholarPubMed
Bills, D. D., Morgan, M. E., Libbey, L. M. & Day, E. A. 1965 Identification of compounds responsible for fruity flavor defect of experimental Cheddar cheeses. Journal of Dairy Science 48 1168–1173CrossRefGoogle ScholarPubMed
Brennand, C. P., Ha, J. K. & Lindsay, R. C. 1989 Aroma properties and other thresholds of some branchedchain and other minor volatile fatty acids occurring in milkfat and meat lipids. Journal of Sensory Studies 4 105–150CrossRefGoogle Scholar
Castbbrg, H. B., Solberg, P. & Egelrud, T. 1975 Tributyrate as a substrate for the determination of lipase activity in milk. Journal of Dairy Research 42 247–253Google Scholar
Cogan, T. M. 1977 A review of heat resistant lipases and proteinases and the quality of dairy products. Irish Journal of Food Science and Technology 1 95–105Google Scholar
Crow, V. L., Holland, R., Pritchard, G. G. & Coolbear, T. 1994 The diversity of potential cheese ripening characteristics of lactic acid starter bacteria. 2. The levels and subeellular distribution of peptidase and esterase activities. International Dairy Journal 4 723–742CrossRefGoogle Scholar
Driessen, F. M. 1989 Inactivation of lipases and proteinases (indigenous and bacterial). International Dairy Federation Bulletin no. 238 71–93Google Scholar
Fryer, T. F., Reiter, B. & Lawrence, R. C. 1967 Lipolytie activity of lactic acid bacteria. Journal of Dairy Science 50 388–389Google Scholar
Griffiths, M. W., Phillips, J. D. & Muir, D. D. 1981 Thermostability of proteases and lipases from a number of species of psychrotrophic bacteria of dairy origin. Journal of Applied Bacteriology 50 289–303CrossRefGoogle ScholarPubMed
Jaeger, K. -E., Ransac, S., Dijkstra, B. W., Colson, C., Van Heuvel, M. & Misset, O. 1994 Bacterial lipases. FEMS Microbiology Revieivs 15 29–63CrossRefGoogle ScholarPubMed
Kamaly, K. M., El Soda, M. & Marth, E. H. 1988 Esterolytic activity of Streptococcus lactis. Streptococcus cremoris and their mutants. Milchwissenschafl 43 346–349Google Scholar
Kamaly, K. M. & Marth, E. H. 1989 Enzyme activities of lactic streptococci and their role in maturation of cheese: a review. Journal of Dairy Science 72 1945–1966Google Scholar
Kamaly, K. M., Takayama, K. & Marth, E. H. 1990 Acylglycerol acylhydrolase (lipase) activities of Streptococcus lactis, Streptococcus cremoris, and their mutants. Journal of Dairy Science 73 280–290Google Scholar
Laemmli, U. K. 1970 Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 680–685CrossRefGoogle ScholarPubMed
Law, B. A. 1982 Cheese. In Fermented Foods, pp. 147–198 (Ed. Rose, A. H.). London: Academic Press (Economic Microbiology vol. 7)Google Scholar
Law, B. A. 1984 Flavour development in cheeses. In Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk, pp. 187–208 (Eds Davies, F. L. and Law, B. A.). London: Elsevier Applied Science PublishersGoogle Scholar
Lawrence, R. C., Fryer, T. F. & Reiter, B. 1967 Rapid method for the quantitive estimation of microbial lipases. Nahire 213 1264–1265Google Scholar
Lesuisse, E., Schanck, K. & Colson, C. 1993 Purification and preliminary characterization of the extracellular lipase of Bacillus subtilis 168, an extremely basic pH-tolerant enzyme. European Journal of Biochemistry 216 155–160CrossRefGoogle ScholarPubMed
McNeill, G. P. & Connolly, J. F. 1989 A method for the quantification of individual free fatty acids in cheese: application to ripening of Cheddar-type cheeses. Irish Journal of Food Science and Technology 13 119–128Google Scholar
Nakae, T. & Elliott, J. A. 1965 Production of volatile fatty acids by some lactic acid bacteria. II. Selective formation of volatile fatty acids by degradation of amino acids. Journal of Dairy Scietice 48 293–299Google Scholar
Olsen, N. F. 1990 The impact of lactic acid bacteria on cheese flavor. FEMS Microbiology Reviews 87 131–148CrossRefGoogle Scholar
Reiter, B., Fryer, T. F., Pickering, A., Chapman, H. R., Lawrence, R. C. & Sharpe, M. E. 1967 The effect of the microbial flora on the flavour and free fatty acid composition of Cheddar cheese. Journal of Dairy Research 34 257–272Google Scholar
Rollof, J. & Normark, S. 1992 In vivo processing of Staphlococcus aureus lipase. Journal of Bacteriology 174 1844–1847CrossRefGoogle Scholar
Stadhouders, J. & Veringa, H. A. 1973 Fat hydrolysis by lactic acid bacteria in cheese. Netherlands Milk and Dairy Journal 21 77–91Google Scholar
Stead, D. 1986 Review article. Microbial lipases: their characteristics, role in food spoilage and industrial uses. Journal of Dairy Research 53 481–505Google Scholar
Thomas, T. D., Jarvis, B. D. W. & Skipper, N. A. 1974 Localization of proteinase(s) near the cell surface of Streptococcus lactis. Journal of Bacteriology 118 329–333CrossRefGoogle ScholarPubMed
Tsakalidou, E. & Kalantzopoulos, G. 1992 Purification and partial characterization of an esterase from Lactococcus lactis ssp. lactis strain ACA-DC 127. Lait 72 533–543Google Scholar
Tsakalidou, E., Zoidou, E. & Kalantzopoulos, G. 1992 Esterase activities of cell-free extracts from strains of Lactococcus lactis subsp. lactis isolated from traditional Greek cheese. Journal of Dairy Research 59 111–113CrossRefGoogle Scholar
Umemoto, Y. & Sato, Y. 1978 Lipolysis by intracellular lipase of Streptococcus lactis against its neutral lipids obtained by growth at low temperature. Agricultural and Biological Chemistry 42 221–225Google Scholar