Purification and characterization of the thermostable protease produced bySerratia grimesiiisolated from channel catfish
| Autor: | Jung-Lim Lee, Gina M Accumanno, Michael E. Hickey, Nereus W. Gunther, V.A. Richards |
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| Rok vydání: | 2018 |
| Předmět: |
Proteases
030309 nutrition & dietetics medicine.medical_treatment Food spoilage 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology medicine Food science Lipase chemistry.chemical_classification 0303 health sciences Nutrition and Dietetics Protease biology 04 agricultural and veterinary sciences Fish products 040401 food science Enzyme chemistry biology.protein PMSF Agronomy and Crop Science Food Science Biotechnology Catfish |
| Zdroj: | Journal of the Science of Food and Agriculture. 99:2428-2437 |
| ISSN: | 0022-5142 |
| Popis: | Microbial spoilage of fishery products accounts for significant financial losses, yearly on a global scale. Psychrotrophic spoilage bacteria often secrete extracellular enzymes to break down surrounding fish tissue, rendering the product unsuitable for human consumption. For a better understanding of bacterial spoilage due to enzymatic digestion of fish products, proteases in Serratia grimesii isolated from North American catfish fillets (Ictalurus punctatus) were investigated. RESULTS Mass spectrometric evidence demonstrated that S. grimesii secretes two distinct extracellular proteases and one lipase. Protease secretion displayed broad thermostability in the 30?90 °C range. The major protease-secretion (O-1) was most active under alkaline conditions and utilized manganese as a co-factor. Organic solvents significantly disrupted the efficacy of S. grimesii extracellular enzymes and, in a series of bactericidal detergents, protease activity was highest when treated with Triton X-100. Ethylenediaminetetraacetic acid (EDTA) and phenylmethylsulfonyl fluoride (PMSF) significantly inhibited the enzyme activity, while protease was moderately stable under freeze?thaw and refrigerated storage. CONCLUSION The influence of fish spoilage-related enzymes, depending on various factors, is discussed in this paper. This study will provide new insight into enzymatic spoilage and its control, which can be exploited to enhance food safety and the shelf-life of fishery products worldwide. ? 2018 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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