Microbial aspartic proteases: current and potential applications in industry

详细信息    查看全文

• 作者：Louwrens W. Theron (1)
  Benoit Divol (1)
  
• 关键词：Microbes ; Aspartic protease ; Industrial applications ; Beverage ; Wine ; Protein haze
• 刊名：Applied Microbiology and Biotechnology
• 出版年：2014
• 出版时间：November 2014
• 年：2014
• 卷：98
• 期：21
• 页码：8853-8868
• 全文大小：1,302 KB
• 参考文献：1. Alberts B, Bray D, Lewis J, Raff M, Roberts K, Watson JD (1994) Molecular biology of the cell. Garland, New York
  2. Andreeva NS, Rumsh LD (2001) Analysis of crystal structures of aspartic proteinases: on the role of amino acid residues adjacent to the catalytic site of pepsin like enzymes. Protein Sci 10:2439-450
  3. Anelli G (1977) The proteins of musts. Am J Enol Vitic 28:200-03
  4. Anwar A, Saleemuddin M (1998) Alkaline proteases: a review. Bioresource Technol 64:175-83
  5. Aoki W, Kitahara N, Miura N, Morisaka H, Yamamoto Y, Kuroda K, Ueda M (2012) / Candida albicans possesses / Sap7 as a pepstatin A-insensitive secreted aspartic protease. PLoS ONE 7:e32513
  6. Bamforth CW (1999) Beer haze. J Am Soc Brew Chem 57:81-0
  7. Barrett AJ, Rawlings ND, Woessner JF (2004) Handbook of proteolytic enzymes. Academic, London
  8. Batista L, Monteiro S, Loureiro VB, Teixeira AR, Ferreira RB (2009) The complexity of protein haze formation in wines. Food Chem 112:169-77
  9. Bayly FC, Berg HW (1967) Grape and wine proteins of white wine varietals. Am J Enol Vitic 18:18-2
  10. Bell S, Henschke PA (2005) Implications of nitrogen nutrition for grapes, fermentation and wine. In: Blair R, Francis M, Pretorius I (eds) Advances in wine science. The Australian Wine Research Institute, Adelaide, pp 45-1
  11. Beynon RJ, Bond JS (1990) Proteolytic enzymes: a practical approach. Oxford University Press, Oxford
  12. Bondoc L, Fitzpatrick S (1998) Size distribution analysis of recombinant adenovirus using disc centrifugation. J Ind Microbiol Biotechnol 20:317-22
  13. Borah D, Yadav RNS, Sangra A, Shahin L, Chaubey AK (2012) Production, purification and characterization of nattokinase from / Bacillus subtilis from tea garden soil samples of Dibrugarh, Assum. Asian J Pharm Clin Res 3:124-25
  14. Boye JI, Alli I, Ismail AA, Gibbs BF, Konishi Y (1995) Factors affecting molecular characteristics of whey protein gelation. Int Dairy J 5:337-53
  15. Brown SL, Stockdale VJ, Pettolino F, Pocock KF, de Barros LM, Williams PJ, Bacic A, Fincher GB, H?j PB, Waters EJ (2007) Reducing haziness in white wine by overexpression of / Saccharomyces cerevisiae genes YOL155c and YDR055w. Appl Microbiol Biotechnol 73:1363-376
  16. Byarugaba-Bazirake GW, van Rensburg P, Kyamuhangire W (2013) The influence of commercial enzymes on wine clarification and on the sensory characteristics of wines made from three banana cultivars. Am J Biotechnol Mol Sci 3:41-2
  17. Cabanis JC, Cabanis MT, Cheynier V, Teissedre JL (1998) Tables de compositions. In: Flancy C (ed) Fondements scientifiques et technologiques. Lavoisier Tec & Doc, Cachan, pp 318-26
  18. Cabello-Pasini A, Victoria-Cota N, Macias-Carranza V, Hernandez-Garibay E, Muniz-Salazar R (2005) Clarification of wines using polysaccharides extracted from seaweeds. Am J Enol Vitic 56:52-9
  19. Carvalho E, Mateus N, Plet B, Pianet I, Dufourc E, De Freitas V (2006) Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteins. J Agric Food Chem 54:8936-944
  20. Cascella M, Micheletti C, Rothlisberger U, Carloni P (2005) Evolutionarily conserved functional mechanics across pepsin-like and retroviral aspartic proteases. J Am Chem Soc 127:3734-742
  21. Chanalia P, Gandhi D, Jodha D, Singh J (2011) Applications of microbial proteases in pharmaceutical industry: an overview. Rev Med Microbiol 22:96-01
  22. Cheng SW, Hu HM, Shen SW, Takagi H, Asano M, Tsai YC (1995) Production and characterization of keratinase of a feather-degrading / Bacillus licheniformis PWD-1. Biosci Biotechnol Biochem 59:2239-243
  23. Chi EY, Krishnan S, Rodolph TW, Carpenter JF (2003) Physical stability of proteins in aqueous solutions: mechanisms and driving forces in non native protein aggregation. Pharm Res 20:1325-336
  24. Claverie-Martin F, Vega-Hernandez MC (2007) Aspartic proteases in cheese making. In: Poliana J, Maccabe AP (eds) Industrial enzymes. Springer, New York, pp 207-19
  25. Coates L, Erskine PT, Wood SP, Myles DA, Cooper JB (2001) A neutron Laue diffraction study of endothiapepsin: implications for the aspartic proteinase mechanism. Biochemistry 40:13149-3157
  26. Conterno L, Delfini C (1994) Peptidase activity and the ability of wine yeasts to utilise grape must proteins as sole nitrogen source. J Wine Res 5:113-26
  27. Cooper JB (2002) Five atomic resolution structures of endothiapepsin inhibitor complexes: implications for the aspartic proteinase mechanism. J Mol Biol 318:1405-415
  28. Craik CS, Page MJ, Madison EL (2011) Protease as therapeutics. Biochem J 435:1-
  29. Cutfield SM, Dodson EJ, Anderson BF, Moody PC, Marshall CJ, Sullivan PA, Cutfield JF (1995) The crystal structure of a major secreted aspartic proteases from / Candida albicans in complexes with two inhibitors. Structure 3:1261-271
  30. Dash C, Kulkarni A, Dunn B, Rao M (2003)
• 作者单位：Louwrens W. Theron (1)
  Benoit Divol (1)
  
  1. Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, 7602, Matieland, South Africa
  
• ISSN：1432-0614

文摘

Aspartic proteases are a relatively small group of proteolytic enzymes that are active in acidic environments and are found across all forms of life. Certain microorganisms secrete such proteases as virulence agents and/or in order to break down proteins thereby liberating assimilable sources of nitrogen. Some of the earlier applications of these proteolytic enzymes are found in the manufacturing of cheese where they are used as milk-clotting agents. Over the last decade, they have received tremendous research interest because of their involvement in human diseases. Furthermore, there has also been a growing interest on these enzymes for their applications in several other industries. Recent research suggests in particular that they could be used in the wine industry to prevent the formation of protein haze while preserving the wines-organoleptic properties. In this mini-review, the properties and mechanisms of action of aspartic proteases are summarized. Thereafter, a brief overview of the industrial applications of this specific class of proteases is provided. The use of aspartic proteases as alternatives to clarifying agents in various beverage industries is mentioned, and the potential applications in the wine industry are thoroughly discussed.