Koji fermentation based on extracellular peptidases of Flammulina velutipes

Grimrath, A.; Berends, Pieter; Rabe, Swen; Berger, Ralf G.; Linke, Diana

doi:10.1007/s00217-010-1401-9

Cited by 12 publications

(10 citation statements)

References 26 publications

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“…The bands at 20, 27, 37, and 50 kDa did not change after 20 h. Gelatin zymography visualized active peptidases in the supernatant of F. velutipes at 15, 27, 32, 37, 75, and 150 kDa. 17 Flavourzyme showed no modifications of the pattern on the SDS-PAGE gel (Figure 4B) and in the gelatin zymography after 20 h of incubation at 45 °C. Thus, it is supposed that hypothetical degradation products were smaller than 10 kDa.…”

Section: ■ Results and Discussionmentioning

confidence: 92%

Factors Limiting the Enzymatic Hydrolysis of Wheat Gluten

Giesler

Linke

Berger

2014

J. Agric. Food Chem.

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The enzymatic hydrolysis of wheat gluten for the production of seasonings using mixtures of endo- and exopeptidases results in yields typically below 40%. Possible limiting parameters, such as an increasing product inhibition, autopeptidolysis of the enzymes, and lack of cleavage sites, were studied using novel peptidases from Flammulina velutipes or the commercial Flavourzyme preparation. Seven intermittent electrodialysis steps (10 g/L gluten and 10 kaU/mL) for the in situ removal of amino acids minimized the product inhibition. During 16 h, hydrolysis progressed nearly linearly. Compared to the batch control, a 3-fold yield of amino acids released was obtained indicating that an integrated product removal alleviates the problem of product inhibition. Autopeptidolysis, as shown using sodium dodecyl sulfate polyacrylamide gel electrophoresis and enzyme activity assays, was suppressed with increasing concentrations of competing gluten substrate. Peptidases of F. velutipes showed product inhibition only, whereas a combined effect of product inhibition and lack of cleavage sites was observed for Flavourzyme.

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Section: ■ Results and Discussionmentioning

confidence: 92%

Factors Limiting the Enzymatic Hydrolysis of Wheat Gluten

Giesler

Linke

Berger

2014

J. Agric. Food Chem.

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“…This is confirmed in previous studies of wheat gluten hydrolysis using Flavourzyme Ò . A combined effect of product inhibition and lack of cleavage sites produced SDS-PAGE bands around 30 kDa (Grimrath et al, 2011;Giesler et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris

Alzahrani

Perera

Hémar

2017

Int J of Food Sci Tech

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Summary This research focuses on green production of bioactive proteins and hydrolysates from Nitzschia. A comparison of antioxidant activities was established between protein extracts and hydrolysates from Nitzschia and two other well‐known microalgae, chlorella and spirulina. Protein hydrolysates from these microalgae were produced using Alcalase®, Flavourzyme® and Trypsin. The hydrolysis process enhanced the antioxidant activities in general, especially those obtained using Alcalase®. Nitzschia showed the highest (P < 0.05) total phenolic content/reducing capacity (2.4 ± 0.02 mg GAE/100 g) after 90 min of hydrolysis with Alcalase®. The ABTS [2,2′‐Azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid)] radical scavenging activity (66.77 ± 0.00%) was highest (P < 0.05) after 120 min of hydrolysis, but DPPH (2,2‐Diphenyl‐1‐picrylhydrazyl radical) was low (29.59 ± 0.02%). A correlation between ABTS activity and total phenolic contents was the highest (P < 0.05) for protein hydrolysates from all three organisms using Alcalase®, but superoxide anion radical scavenging activity was intermediate for Nitzschia. Therefore, Nitzschia protein hydrolysates have the potential to be used as antioxidants.

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“…Fifteen basidiomycetes were submerged cultivated in minimal medium with gluten as major carbon and nitrogen source to stimulate the secretion of peptidases (Table ). The proline-rich gluten was chosen because it proved to be a potent substrate for inducing high peptidolytic activities in previous studies. , After a cultivation time of 15 days, the fungal strains reached different maximal peptidolytic activities from <0.2 to 6.3 kAU/mL. Maximal activities were reached after 6–11 days (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…The proline-rich gluten was chosen because it proved to be a potent substrate for inducing high peptidolytic activities in previous studies. 33,34 After a cultivation time of 15 days, the fungal strains reached different maximal peptidolytic activities from <0.2 to 6.3 kAU/ mL. Maximal activities were reached after 6−11 days (Table 1).…”

Section: T H Imentioning

confidence: 99%

Salt Taste Enhancing l-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota

Harth

Krah

Linke

et al. 2016

J. Agric. Food Chem.

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Some l-arginyl dipeptides were recently identified as salt taste enhancers, thus opening the possibility to reduce dietary sodium uptake without compromising palatability. A screening of 15 basidiomycete fungi resulted in the identification of 5 species secreting a high peptidolytic activity (>3 kAU/mL; azocasein assay). PFP-LC-MS/MS and HILIC-MS/MS confirmed that l-arginyl dipeptides were liberated when casein or lysozyme served as substrate. Much higher yields of dipeptides (42-75 μmol/g substrate) were released from lysozyme than from casein. The lysozyme hydrolysate generated by the complex set of peptidases of Trametes versicolor showed the highest l-arginyl dipeptide yields and a significant salt taste enhancing effect in a model cheese matrix and in a curd cheese. With a broad spectrum of novel specific and nonspecific peptidases active in the slightly acidic pH range, T. versicolor might be a suitable enzyme source for low-salt dairy products.

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Koji fermentation based on extracellular peptidases of Flammulina velutipes

Cited by 12 publications

References 26 publications

Factors Limiting the Enzymatic Hydrolysis of Wheat Gluten

Factors Limiting the Enzymatic Hydrolysis of Wheat Gluten

Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris

Salt Taste Enhancing l-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota

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