Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature

Autores
Espeche Turbay, Maria Beatriz; Savoy, Graciela; Hebert, Elvira Maria
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The cell-envelope-associated proteinase of Lactobacillus delbrueckii subsp. lactis CRL 581 (PrtL) has an essential role in bacterial growth and contributes to the development of the organoleptic properties of hard cheeses and to the release of bioactive health-beneficial peptides from milk proteins. In this study, the effect of environmental pH on PrtL production by L. delbrueckii subsp. lactis CRL 581 in a chemically defined medium and the influence of pH, temperature, and Ca2+ ions on PrtL activity, stability, and release from the cell envelope were analyzed. The maximum PrtL activity levels were observed in the middle of the exponential growth phase, with the values at constant pH of 5.5 and 6.0 being higher than those observed at pH 4.5 and 5.0. At pH 4.5, PrtL remained mainly associated with the cell envelope, whereas at pH values of 5.5 or higher, approximately 40% of PrtL was found in the medium. In addition, the PrtL activity was stable for 24 h at 4 and 25°C, and its release at 4, 25, and 40°C was time-dependent. PrtL activity, stability, and release were independent of the presence of Ca2+ ions in the medium. These results indicated that, at pH and temperature conditions found during the manufacture of hard cheeses, PrtL would remain active either bound to the cell or released in the supernatant contributing to the organoleptic characteristics and beneficial health effects of the fermented milk products.
Fil: Espeche Turbay, Maria Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
Cheese
Lactic Acid Bacteria
Lactobacillus
Protelnase
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/53193
Acceder
id CONICETDig_0a8a02bf608d7696629ff629712416c0
oai_identifier_str oai:ri.conicet.gov.ar:11336/53193
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperatureEspeche Turbay, Maria BeatrizSavoy, GracielaHebert, Elvira MariaCheeseLactic Acid BacteriaLactobacillusProtelnasehttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The cell-envelope-associated proteinase of Lactobacillus delbrueckii subsp. lactis CRL 581 (PrtL) has an essential role in bacterial growth and contributes to the development of the organoleptic properties of hard cheeses and to the release of bioactive health-beneficial peptides from milk proteins. In this study, the effect of environmental pH on PrtL production by L. delbrueckii subsp. lactis CRL 581 in a chemically defined medium and the influence of pH, temperature, and Ca2+ ions on PrtL activity, stability, and release from the cell envelope were analyzed. The maximum PrtL activity levels were observed in the middle of the exponential growth phase, with the values at constant pH of 5.5 and 6.0 being higher than those observed at pH 4.5 and 5.0. At pH 4.5, PrtL remained mainly associated with the cell envelope, whereas at pH values of 5.5 or higher, approximately 40% of PrtL was found in the medium. In addition, the PrtL activity was stable for 24 h at 4 and 25°C, and its release at 4, 25, and 40°C was time-dependent. PrtL activity, stability, and release were independent of the presence of Ca2+ ions in the medium. These results indicated that, at pH and temperature conditions found during the manufacture of hard cheeses, PrtL would remain active either bound to the cell or released in the supernatant contributing to the organoleptic characteristics and beneficial health effects of the fermented milk products.Fil: Espeche Turbay, Maria Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaAmerican Chemical Society2009-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/53193Espeche Turbay, Maria Beatriz; Savoy, Graciela; Hebert, Elvira Maria; Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature; American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 18; 9-2009; 8607-86110021-85611520-5118CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1021/jf901531qinfo:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf901531qinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:29:41Zoai:ri.conicet.gov.ar:11336/53193instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:29:42.062CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature
title Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature
spellingShingle Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature
Espeche Turbay, Maria Beatriz
Cheese
Lactic Acid Bacteria
Lactobacillus
Protelnase
title_short Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature
title_full Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature
title_fullStr Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature
title_full_unstemmed Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature
title_sort Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature
dc.creator.none.fl_str_mv Espeche Turbay, Maria Beatriz
Savoy, Graciela
Hebert, Elvira Maria
author Espeche Turbay, Maria Beatriz
author_facet Espeche Turbay, Maria Beatriz
Savoy, Graciela
Hebert, Elvira Maria
author_role author
author2 Savoy, Graciela
Hebert, Elvira Maria
author2_role author
author
dc.subject.none.fl_str_mv Cheese
Lactic Acid Bacteria
Lactobacillus
Protelnase
topic Cheese
Lactic Acid Bacteria
Lactobacillus
Protelnase
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The cell-envelope-associated proteinase of Lactobacillus delbrueckii subsp. lactis CRL 581 (PrtL) has an essential role in bacterial growth and contributes to the development of the organoleptic properties of hard cheeses and to the release of bioactive health-beneficial peptides from milk proteins. In this study, the effect of environmental pH on PrtL production by L. delbrueckii subsp. lactis CRL 581 in a chemically defined medium and the influence of pH, temperature, and Ca2+ ions on PrtL activity, stability, and release from the cell envelope were analyzed. The maximum PrtL activity levels were observed in the middle of the exponential growth phase, with the values at constant pH of 5.5 and 6.0 being higher than those observed at pH 4.5 and 5.0. At pH 4.5, PrtL remained mainly associated with the cell envelope, whereas at pH values of 5.5 or higher, approximately 40% of PrtL was found in the medium. In addition, the PrtL activity was stable for 24 h at 4 and 25°C, and its release at 4, 25, and 40°C was time-dependent. PrtL activity, stability, and release were independent of the presence of Ca2+ ions in the medium. These results indicated that, at pH and temperature conditions found during the manufacture of hard cheeses, PrtL would remain active either bound to the cell or released in the supernatant contributing to the organoleptic characteristics and beneficial health effects of the fermented milk products.
Fil: Espeche Turbay, Maria Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description The cell-envelope-associated proteinase of Lactobacillus delbrueckii subsp. lactis CRL 581 (PrtL) has an essential role in bacterial growth and contributes to the development of the organoleptic properties of hard cheeses and to the release of bioactive health-beneficial peptides from milk proteins. In this study, the effect of environmental pH on PrtL production by L. delbrueckii subsp. lactis CRL 581 in a chemically defined medium and the influence of pH, temperature, and Ca2+ ions on PrtL activity, stability, and release from the cell envelope were analyzed. The maximum PrtL activity levels were observed in the middle of the exponential growth phase, with the values at constant pH of 5.5 and 6.0 being higher than those observed at pH 4.5 and 5.0. At pH 4.5, PrtL remained mainly associated with the cell envelope, whereas at pH values of 5.5 or higher, approximately 40% of PrtL was found in the medium. In addition, the PrtL activity was stable for 24 h at 4 and 25°C, and its release at 4, 25, and 40°C was time-dependent. PrtL activity, stability, and release were independent of the presence of Ca2+ ions in the medium. These results indicated that, at pH and temperature conditions found during the manufacture of hard cheeses, PrtL would remain active either bound to the cell or released in the supernatant contributing to the organoleptic characteristics and beneficial health effects of the fermented milk products.
publishDate 2009
dc.date.none.fl_str_mv 2009-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/53193
Espeche Turbay, Maria Beatriz; Savoy, Graciela; Hebert, Elvira Maria; Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature; American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 18; 9-2009; 8607-8611
0021-8561
1520-5118
CONICET Digital
CONICET
url http://hdl.handle.net/11336/53193
identifier_str_mv Espeche Turbay, Maria Beatriz; Savoy, Graciela; Hebert, Elvira Maria; Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature; American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 18; 9-2009; 8607-8611
0021-8561
1520-5118
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1021/jf901531q
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf901531q
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846781884485337088
score 12.982451

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