CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
capítulos de libros
Título:
Proteolytic systems in lactic acid bacteria
Autor/es:
MARÍA C. MANCA DE NADRA, ANA M. STRASSER DE SAAD AND MARTA E. FARÍAS
Libro:
Nitrogen Compounds Metabolism by Lactic Acid Bacteria, 2008
Referencias:
Año: 2008; p. 58 - 91
Resumen:
Lactic acid bacteria (LAB) have a very long
history of use in the manufacturing processes of
fermented foods and a great deal of effort was made
to investigate and manipulate the role of LAB in these
processes. The proteolytic activity of LAB is essential
for their growth and contributes significantly to flavor
development in fermented products. LAB has a
complex proteolytic system capable of converting milk
casein to the free amino acids and peptides necessary
for growth and acid production. This system is
composed of a proteinase which is involved in the
initial cleavage of casein, peptidases which hydrolyze the large peptides
formed and transport systems which are involved in the uptake of small
peptides and amino acids. Much of the research hitherto has focused on the
proteinase of lactococci but increasingly interest is now being directed
towards other industrially-important genera of LAB, in
particular, lactobacilli.
As part of the industrial processes, LAB are challenged by various stress
conditions that affect their metabolic activities, including proteolysis. The
stress responses related to proteolysis in LAB is principally based on studies
on Lactococcus lactis and Oenococcus oeni.
Several of these proteinases have been purified and characterized at a
biochemical level and there are reports on the cloning, sequencing and genetic
analysis of some of them. Certain Lactobacillus strains are believed to produce
bioactive health-beneficial peptides from milk proteins. The casein molecules
of milk are of particular interest because they are known to harbor bioactive
peptides that are latent until released by proteolysis.
In the last years it was characterized a proteolytic system in lactic acid
bacteria from wine. The extracellular protease of O. oeni is expressed in stress
conditions and it is effective on the nitrogenous macromolecular fractions of
red and white wines.LAB, in
particular, lactobacilli.
As part of the industrial processes, LAB are challenged by various stress
conditions that affect their metabolic activities, including proteolysis. The
stress responses related to proteolysis in LAB is principally based on studies
on Lactococcus lactis and Oenococcus oeni.
Several of these proteinases have been purified and characterized at a
biochemical level and there are reports on the cloning, sequencing and genetic
analysis of some of them. Certain Lactobacillus strains are believed to produce
bioactive health-beneficial peptides from milk proteins. The casein molecules
of milk are of particular interest because they are known to harbor bioactive
peptides that are latent until released by proteolysis.
In the last years it was characterized a proteolytic system in lactic acid
bacteria from wine. The extracellular protease of O. oeni is expressed in stress
conditions and it is effective on the nitrogenous macromolecular fractions of
red and white wines.
initial cleavage of casein, peptidases which hydrolyze the large peptides
formed and transport systems which are involved in the uptake of small
peptides and amino acids. Much of the research hitherto has focused on the
proteinase of lactococci but increasingly interest is now being directed
towards other industrially-important genera of LAB, in
particular, lactobacilli.
As part of the industrial processes, LAB are challenged by various stress
conditions that affect their metabolic activities, including proteolysis. The
stress responses related to proteolysis in LAB is principally based on studies
on Lactococcus lactis and Oenococcus oeni.
Several of these proteinases have been purified and characterized at a
biochemical level and there are reports on the cloning, sequencing and genetic
analysis of some of them. Certain Lactobacillus strains are believed to produce
bioactive health-beneficial peptides from milk proteins. The casein molecules
of milk are of particular interest because they are known to harbor bioactive
peptides that are latent until released by proteolysis.
In the last years it was characterized a proteolytic system in lactic acid
bacteria from wine. The extracellular protease of O. oeni is expressed in stress
conditions and it is effective on the nitrogenous macromolecular fractions of
red and white wines.
particular, lactobacilli.
As part of the industrial processes, LAB are challenged by various stress
conditions that affect their metabolic activities, including proteolysis. The
stress responses related to proteolysis in LAB is principally based on studies
on Lactococcus lactis and Oenococcus oeni.
Several of these proteinases have been purified and characterized at a
biochemical level and there are reports on the cloning, sequencing and genetic
analysis of some of them. Certain Lactobacillus strains are believed to produce
bioactive health-beneficial peptides from milk proteins. The casein molecules
of milk are of particular interest because they are known to harbor bioactive
peptides that are latent until released by proteolysis.
In the last years it was characterized a proteolytic system in lactic acid
bacteria from wine. The extracellular protease of O. oeni is expressed in stress
conditions and it is effective on the nitrogenous macromolecular fractions of
red and white wines.