| Evidence of Cell-Associated Proteinases from Virgibacillus sp. SK33 Isolated from Fish Sauce Fermentation. | |
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MedLine Citation:
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PMID: 21535808 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Cell-associated proteinases from Virgibacillus sp. SK33 isolated from fish sauce fermentation were extracted and characterized. Proteinases were effectively released when washed cells were incubated in 0.3 mg/mL lysozyme in 50 mM Tris-maleate (pH 7) at 37 °C for 2 h. Major cell-associated proteinases exhibited molecular mass of 17, 32, and 65 kDa, but only a 32-kDa proteinase showed strong amidolytic activity toward Suc-Ala-Ala-Pro-Phe-AMC. Activity of all cell-associated proteinases was completely inhibited by phenylmethanesulfonyl fluoride, indicating a characteristic of serine proteinase. In addition, a 65-kDa serine proteinase was also inhibited by ethylenediaminetetraacetic acid, implying a metal-dependent characteristic. Optimum activity toward a synthetic peptide substrate was at 50 °C and pH 8 and 11. Proteinases with molecular mass of 17 and 32 kDa exhibited caseinolytic activity at 25% NaCl and activity based on a synthetic peptide substrate increased with NaCl concentrations up to 25%, suggesting their role in hydrolyzing proteins at high salt concentrations. This is the first report of liberated cell-associated proteinases from a moderate halophile, Virgibacillus sp. Practical Application: The cell-associated proteinases could be extracted from Virgibacillus sp. SK 33 using lysozyme. The extracted enzyme could be applied to hydrolyze food proteins at NaCl content as high as 25%. In addition, this study demonstrated that not only extracellular but also cell-associated proteinases are key factors contributing to protein-degrading ability at high salt environment of Virgibacillus sp. SK 33. |
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Authors:
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Sornchai Sinsuwan; Sureelak Rodtong; Jirawat Yongsawatdigul |
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Publication Detail:
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Type: Journal Article Date: 2011-03-14 |
Journal Detail:
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Title: Journal of food science Volume: 76 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2011 Apr |
Date Detail:
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Created Date: 2011-05-03 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
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Languages: eng Pagination: C413-9 Citation Subset: IM |
Affiliation:
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Authors Sinsuwan and Yongsawatdigul are with Food Protein Research Unit, School of Food Technology, Suranaree Univ. of Technology, Nakhon Ratchasima 30000, Thailand. Author Rodtong is with School of Microbiology, Suranaree Univ. of Technology, Nakhon Ratchasima 30000, Thailand. Direct inquiries to Jirawat Yongsawatdigul (E-mail: jirawat@sut.ac.th). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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