The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysis

Autores
Abeijon Mukdsi, Maria Claudia; Falentin, Hélène; Maillard, Marie Bernadette; Chuat, Victoria; Medina, Roxana Beatriz; Parayre, Sandrine; Thierry, Anne
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Free fatty acids are important flavor compounds in cheese. Propionibacterium freudenreichii is the main agent of their release through lipolysis in Swiss cheese. Our aim was to identify the esterase(s) involved in lipolysis by P. freudenreichii. We targeted two previously identified esterases: one secreted esterase, PF#279, and one putative cell wall-anchored esterase, PF#774. To evaluate their role in lipolysis, we constructed overexpression and knockout mutants of P. freudenreichii CIRM-BIA1T for each corresponding gene. The sequences of both genes were also compared in 21 wild-type strains. All strains were assessed for their lipolytic activity on milk fat. The lipolytic activity observed matched data previously reported in cheese, thus validating the relevance of the method used. The mutants overexpressing PF#279 or PF#774 released four times more fatty acids than the wild-type strain, demonstrating that both enzymes are lipolytic esterases. However, inactivation of the pf279 gene induced a 75% reduction in the lipolytic activity compared to that of the wild-type strain, whereas inactivation of the pf774 gene did not modify the phenotype. Two of the 21 wild-type strains tested did not display any detectable lipolytic activity. Interestingly, these two strains exhibited the same single-nucleotide deletion at the beginning of the pf279 gene sequence, leading to a premature stop codon, whereas they harbored a pf774 gene highly similar to that of the other strains. Taken together, these results clearly demonstrate that PF#279 is the main lipolytic esterase in P. freudenreichii and a key agent of Swiss cheese lipolysis.
Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Falentin, Hélène. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; Francia
Fil: Maillard, Marie Bernadette. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; Francia
Fil: Chuat, Victoria. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; Francia
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina
Fil: Parayre, Sandrine. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; Francia
Fil: Thierry, Anne. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; Francia
Materia
Esterase
Propionibacterium Freudenreichii
Cheese Lipolysis
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:11336/2908
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/2908
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysisAbeijon Mukdsi, Maria ClaudiaFalentin, HélèneMaillard, Marie BernadetteChuat, VictoriaMedina, Roxana BeatrizParayre, SandrineThierry, AnneEsterasePropionibacterium FreudenreichiiCheese Lipolysishttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Free fatty acids are important flavor compounds in cheese. Propionibacterium freudenreichii is the main agent of their release through lipolysis in Swiss cheese. Our aim was to identify the esterase(s) involved in lipolysis by P. freudenreichii. We targeted two previously identified esterases: one secreted esterase, PF#279, and one putative cell wall-anchored esterase, PF#774. To evaluate their role in lipolysis, we constructed overexpression and knockout mutants of P. freudenreichii CIRM-BIA1T for each corresponding gene. The sequences of both genes were also compared in 21 wild-type strains. All strains were assessed for their lipolytic activity on milk fat. The lipolytic activity observed matched data previously reported in cheese, thus validating the relevance of the method used. The mutants overexpressing PF#279 or PF#774 released four times more fatty acids than the wild-type strain, demonstrating that both enzymes are lipolytic esterases. However, inactivation of the pf279 gene induced a 75% reduction in the lipolytic activity compared to that of the wild-type strain, whereas inactivation of the pf774 gene did not modify the phenotype. Two of the 21 wild-type strains tested did not display any detectable lipolytic activity. Interestingly, these two strains exhibited the same single-nucleotide deletion at the beginning of the pf279 gene sequence, leading to a premature stop codon, whereas they harbored a pf774 gene highly similar to that of the other strains. Taken together, these results clearly demonstrate that PF#279 is the main lipolytic esterase in P. freudenreichii and a key agent of Swiss cheese lipolysis.Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Falentin, Hélène. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; FranciaFil: Maillard, Marie Bernadette. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; FranciaFil: Chuat, Victoria. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; FranciaFil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); ArgentinaFil: Parayre, Sandrine. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; FranciaFil: Thierry, Anne. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; FranciaAmerican Society for Microbiology2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2908Abeijon Mukdsi, Maria Claudia; Falentin, Hélène ; Maillard, Marie Bernadette ; Chuat, Victoria; Medina, Roxana Beatriz; et al.; The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysis; American Society for Microbiology; Applied And Environmental Microbiology; 80; 2; 1-2014; 751-7560099-22401098-5336enginfo:eu-repo/semantics/altIdentifier/pmid/http://www.pubmedcentral.nih.gov/tocrender.fcgi?journal=83info:eu-repo/semantics/altIdentifier/doi/doi:10.1128/AEM.03640-13info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:12:32Zoai:ri.conicet.gov.ar:11336/2908instacron: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:34982025-10-15 15:12:32.574CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysis
title The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysis
spellingShingle The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysis
Abeijon Mukdsi, Maria Claudia
Esterase
Propionibacterium Freudenreichii
Cheese Lipolysis
title_short The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysis
title_full The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysis
title_fullStr The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysis
title_full_unstemmed The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysis
title_sort The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysis
dc.creator.none.fl_str_mv Abeijon Mukdsi, Maria Claudia
Falentin, Hélène
Maillard, Marie Bernadette
Chuat, Victoria
Medina, Roxana Beatriz
Parayre, Sandrine
Thierry, Anne
author Abeijon Mukdsi, Maria Claudia
author_facet Abeijon Mukdsi, Maria Claudia
Falentin, Hélène
Maillard, Marie Bernadette
Chuat, Victoria
Medina, Roxana Beatriz
Parayre, Sandrine
Thierry, Anne
author_role author
author2 Falentin, Hélène
Maillard, Marie Bernadette
Chuat, Victoria
Medina, Roxana Beatriz
Parayre, Sandrine
Thierry, Anne
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Esterase
Propionibacterium Freudenreichii
Cheese Lipolysis
topic Esterase
Propionibacterium Freudenreichii
Cheese Lipolysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Free fatty acids are important flavor compounds in cheese. Propionibacterium freudenreichii is the main agent of their release through lipolysis in Swiss cheese. Our aim was to identify the esterase(s) involved in lipolysis by P. freudenreichii. We targeted two previously identified esterases: one secreted esterase, PF#279, and one putative cell wall-anchored esterase, PF#774. To evaluate their role in lipolysis, we constructed overexpression and knockout mutants of P. freudenreichii CIRM-BIA1T for each corresponding gene. The sequences of both genes were also compared in 21 wild-type strains. All strains were assessed for their lipolytic activity on milk fat. The lipolytic activity observed matched data previously reported in cheese, thus validating the relevance of the method used. The mutants overexpressing PF#279 or PF#774 released four times more fatty acids than the wild-type strain, demonstrating that both enzymes are lipolytic esterases. However, inactivation of the pf279 gene induced a 75% reduction in the lipolytic activity compared to that of the wild-type strain, whereas inactivation of the pf774 gene did not modify the phenotype. Two of the 21 wild-type strains tested did not display any detectable lipolytic activity. Interestingly, these two strains exhibited the same single-nucleotide deletion at the beginning of the pf279 gene sequence, leading to a premature stop codon, whereas they harbored a pf774 gene highly similar to that of the other strains. Taken together, these results clearly demonstrate that PF#279 is the main lipolytic esterase in P. freudenreichii and a key agent of Swiss cheese lipolysis.
Fil: Abeijon Mukdsi, Maria Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Falentin, Hélène. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; Francia
Fil: Maillard, Marie Bernadette. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; Francia
Fil: Chuat, Victoria. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; Francia
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia para Lactobacilos (i); Argentina
Fil: Parayre, Sandrine. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; Francia
Fil: Thierry, Anne. INRA. Science et Technologie du Lait et de l’OEuf; Francia. Agrocampus Ouest. Science et Technologie du Lait et de l’OEuf; Francia
description Free fatty acids are important flavor compounds in cheese. Propionibacterium freudenreichii is the main agent of their release through lipolysis in Swiss cheese. Our aim was to identify the esterase(s) involved in lipolysis by P. freudenreichii. We targeted two previously identified esterases: one secreted esterase, PF#279, and one putative cell wall-anchored esterase, PF#774. To evaluate their role in lipolysis, we constructed overexpression and knockout mutants of P. freudenreichii CIRM-BIA1T for each corresponding gene. The sequences of both genes were also compared in 21 wild-type strains. All strains were assessed for their lipolytic activity on milk fat. The lipolytic activity observed matched data previously reported in cheese, thus validating the relevance of the method used. The mutants overexpressing PF#279 or PF#774 released four times more fatty acids than the wild-type strain, demonstrating that both enzymes are lipolytic esterases. However, inactivation of the pf279 gene induced a 75% reduction in the lipolytic activity compared to that of the wild-type strain, whereas inactivation of the pf774 gene did not modify the phenotype. Two of the 21 wild-type strains tested did not display any detectable lipolytic activity. Interestingly, these two strains exhibited the same single-nucleotide deletion at the beginning of the pf279 gene sequence, leading to a premature stop codon, whereas they harbored a pf774 gene highly similar to that of the other strains. Taken together, these results clearly demonstrate that PF#279 is the main lipolytic esterase in P. freudenreichii and a key agent of Swiss cheese lipolysis.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
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/11336/2908
Abeijon Mukdsi, Maria Claudia; Falentin, Hélène ; Maillard, Marie Bernadette ; Chuat, Victoria; Medina, Roxana Beatriz; et al.; The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysis; American Society for Microbiology; Applied And Environmental Microbiology; 80; 2; 1-2014; 751-756
0099-2240
1098-5336
url http://hdl.handle.net/11336/2908
identifier_str_mv Abeijon Mukdsi, Maria Claudia; Falentin, Hélène ; Maillard, Marie Bernadette ; Chuat, Victoria; Medina, Roxana Beatriz; et al.; The secreted esterase of propionibacterium freudenreichii has a major role in cheese lipolysis; American Society for Microbiology; Applied And Environmental Microbiology; 80; 2; 1-2014; 751-756
0099-2240
1098-5336
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/pmid/http://www.pubmedcentral.nih.gov/tocrender.fcgi?journal=83
info:eu-repo/semantics/altIdentifier/doi/doi:10.1128/AEM.03640-13
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
dc.publisher.none.fl_str_mv American Society for Microbiology
publisher.none.fl_str_mv American Society for Microbiology
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
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score 13.22299

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