Characterization of a cold-active esterase from Lactobacillus plantarum suitable for food fermentations
Lactobacillus plantarum is a lactic acid bacteria that can be found in numerous fermented foods. Esterases from L. plantarum exert a fundamental role in food aroma. In the present study, the gene lp-2631 encoding a putative esterase was cloned and expressed in Escherichia coli BL21 (DE3) and the overproduced Lp-2631 protein has been biochemically characterized. Lp-2631 exhibited optimal esterase activity at 20 °C and more than 90% of maximal activity at 5 °C, being the first cold-active esterase described in a lactic acid bacteria. Lp-2631 exhibited 40% of its maximal activity after 2 h of incubation at 65 °C. Lp-2631 also showed marked activity in the presence of compounds commonly found in food fermentations, such as NaCl, ethanol, or lactic acid. The results suggest that Lp-2631 might be a useful esterase to be used in food fermentations. © 2014 American Chemical Society.
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American Chemical Society
2014
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Subjects: | Esterase, Food fermentation, Aroma, Lactic acid bacteria, Esters, |
Online Access: | http://hdl.handle.net/10261/99869 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/100012818 |
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dig-ictan-es-10261-998692021-06-30T07:49:12Z Characterization of a cold-active esterase from Lactobacillus plantarum suitable for food fermentations Esteban-Torres, María Mancheño, Jose M. Rivas, Blanca de las Muñoz, Rosario Ministerio de Economía y Competitividad (España) Comunidad de Madrid Consejo Superior de Investigaciones Científicas (España) European Commission Esterase Food fermentation Aroma Lactic acid bacteria Esters Lactobacillus plantarum is a lactic acid bacteria that can be found in numerous fermented foods. Esterases from L. plantarum exert a fundamental role in food aroma. In the present study, the gene lp-2631 encoding a putative esterase was cloned and expressed in Escherichia coli BL21 (DE3) and the overproduced Lp-2631 protein has been biochemically characterized. Lp-2631 exhibited optimal esterase activity at 20 °C and more than 90% of maximal activity at 5 °C, being the first cold-active esterase described in a lactic acid bacteria. Lp-2631 exhibited 40% of its maximal activity after 2 h of incubation at 65 °C. Lp-2631 also showed marked activity in the presence of compounds commonly found in food fermentations, such as NaCl, ethanol, or lactic acid. The results suggest that Lp-2631 might be a useful esterase to be used in food fermentations. © 2014 American Chemical Society. This work was financially supported by grants AGL2011-22745 and BFU2010-17929 (MINECO), S2009/AGR-1469 (ALIBIRD) (Comunidad de Madrid), and RM2012-00004 (INIA). M. Esteban-Torres is a recipient of a JAE predoctoral fellowship from the CSIC. Peer Reviewed 2014-07-15T08:16:21Z 2014-07-15T08:16:21Z 2014 2014-07-15T08:16:22Z artículo http://purl.org/coar/resource_type/c_6501 issn: 1520-5118 Journal of agricultural and food chemistry 62(22): 5126-5132 (2014) http://hdl.handle.net/10261/99869 10.1021/jf501493z http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/100012818 #PLACEHOLDER_PARENT_METADATA_VALUE# S2009/AGR-1469/ALIBIRD Postprint http://dx.doi.org/10.1021/jf501493z Sí open American Chemical Society |
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Esterase Food fermentation Aroma Lactic acid bacteria Esters Esterase Food fermentation Aroma Lactic acid bacteria Esters Esteban-Torres, María Mancheño, Jose M. Rivas, Blanca de las Muñoz, Rosario Characterization of a cold-active esterase from Lactobacillus plantarum suitable for food fermentations |
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Lactobacillus plantarum is a lactic acid bacteria that can be found in numerous fermented foods. Esterases from L. plantarum exert a fundamental role in food aroma. In the present study, the gene lp-2631 encoding a putative esterase was cloned and expressed in Escherichia coli BL21 (DE3) and the overproduced Lp-2631 protein has been biochemically characterized. Lp-2631 exhibited optimal esterase activity at 20 °C and more than 90% of maximal activity at 5 °C, being the first cold-active esterase described in a lactic acid bacteria. Lp-2631 exhibited 40% of its maximal activity after 2 h of incubation at 65 °C. Lp-2631 also showed marked activity in the presence of compounds commonly found in food fermentations, such as NaCl, ethanol, or lactic acid. The results suggest that Lp-2631 might be a useful esterase to be used in food fermentations. © 2014 American Chemical Society. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Esteban-Torres, María Mancheño, Jose M. Rivas, Blanca de las Muñoz, Rosario |
format |
artículo |
topic_facet |
Esterase Food fermentation Aroma Lactic acid bacteria Esters |
author |
Esteban-Torres, María Mancheño, Jose M. Rivas, Blanca de las Muñoz, Rosario |
author_sort |
Esteban-Torres, María |
title |
Characterization of a cold-active esterase from Lactobacillus plantarum suitable for food fermentations |
title_short |
Characterization of a cold-active esterase from Lactobacillus plantarum suitable for food fermentations |
title_full |
Characterization of a cold-active esterase from Lactobacillus plantarum suitable for food fermentations |
title_fullStr |
Characterization of a cold-active esterase from Lactobacillus plantarum suitable for food fermentations |
title_full_unstemmed |
Characterization of a cold-active esterase from Lactobacillus plantarum suitable for food fermentations |
title_sort |
characterization of a cold-active esterase from lactobacillus plantarum suitable for food fermentations |
publisher |
American Chemical Society |
publishDate |
2014 |
url |
http://hdl.handle.net/10261/99869 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/100012818 |
work_keys_str_mv |
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1777670486294003712 |