Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases

Murthy, Pushpa S.; P, Sneha H.; Basavaraj, K.; Kusumoto, Ken-Ichi

doi:10.1016/j.lwt.2019.108312

Cited by 11 publications

(1 citation statement)

References 30 publications

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“…There are also reports of using serine carboxypeptidases to accelerate cheese ripening (patent US 20140205717) 40 and improve the taste of cheese 41 . Recently, a carboxypeptidase extracted from A. oryzae was utilized in industry for debittering and improving the flavor of coffee, thereby adding value 42 . The application of CapA in these fields also deserves further investigation.…”

Section: Resultsmentioning

confidence: 99%

A new carboxypeptidase from Aspergillus niger with good thermostability, pH stability and broad substrate specificity

Song

Zhang

et al. 2021

Sci Rep

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A new serine carboxypeptidase gene, capA, was identified in Aspergillus niger CBS 513.88 by reading genomic information and performing sequence alignment, and the gene was cloned and expressed in Pichia pastoris GS115. In a shake flask, the enzyme activity of the recombinant strain GS115 (pPIC9K-capA) reached 209.3 U mg−1. The optimal temperature and pH for enzyme activity were determined to be 45 °C and 6.0, respectively. After incubation at 40–50 °C or at pH 4.0–8.0 for 1 h, the enzyme retained more than 80% or 60% of its initial activity. The presence of 1–10 mmol L−1 Mg2+ enhanced the activity of CapA, whereas 1–10 mmol L−1 Cu2+, Fe2+, or Co2+, 10 mmol L−1 Mn2+, or 1–10 mmol L−1 phenylmethylsulfonyl fluoride (PMSF) significantly inhibited its activity. CapA had a broad substrate specificity and preferred the hydrophobic amino acids Leu and Lys at the C terminus of proteins, and N-benzyloxycarbonyl-l-phenylalanyl-l-leucine (Cbz-Phe-Leu) was the optimal substrate, for which CapA exhibited Km 0.063 mmol L−1 and kcat/Km 186.35 mmol L−1 s−1. The good thermostability, pH stability and hydrolysis characteristics of CapA provide a solid foundation for application in the food and biotechnology fields.

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Section: Resultsmentioning

confidence: 99%