NADP-Glutamate Dehydrogenase Activity Is Increased under Hyperosmotic Conditions in the Halotolerant Yeast Debaryomyces hansenii

Alba-Lois, Luisa; Segal, Claudia; Rodarte, Beatriz; Valdés-López, Víctor; DeLuna, Alexander; Cárdenas, René

doi:10.1007/s00284-003-4076-7

Cited by 32 publications

(19 citation statements)

References 16 publications

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“…plantarum DPPMA49 was down‐expressed by low temperature (<13°C) and over‐expressed by NaCl (1·87–5·62%). The same effect of NaCl was also reported for D. hansenii (Alba‐Lois et al. 2004).…”

Section: Discussionsupporting

confidence: 84%

NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression

Angelis

Calasso

Cagno

et al. 2010

Journal of Applied Microbiology

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Aims: To screen the glutamate dehydrogenase (GDH) activity of nonstarter lactic acid bacteria (NSLAB) and to determine the effects of temperature, pH and NaCl values used for cheese ripening on enzyme activity and expression of GDH gene.\ud \ud Methods and Results: A subcellular fractionation protocol and specific enzyme assays were used. The effect of temperature, pH and NaCl on enzyme activity was evaluated. The expression of GDH gene was monitored by real-time PCR. One selected strain was also used as adjunct starter for cheese making to evaluate the catabolism of free amino acids and the production of volatile organic compounds (VOC) during cheese ripening. The cytoplasm fraction of all strains showed in vitro NADP-dependent GDH activity. NADP-GDH activity was markedly strain dependent and varied according to the interactions between temperature, pH and NaCl. Lactobacillus plantarum DPPMA49 showed the highest NADP-GDH activity under temperature, pH and NaCl values found during cheese ripening. RT-PCR analysis revealed that GDH expression of Lact. plantarum DPPMA49 was down-expressed by low temperature (<13°C) and over-expressed by NaCl (1·87–5·62%). According to NADP-GDH activity, the highest level of VOC (alcohols, aldehydes, miscellaneous and carboxylic acids) was found in cheeses made with DPPMA49.\ud \ud Conclusions: The results of this study may be considered as an example of the influence of temperature, pH and NaCl on enzyme activity and expression of functional genes, such as GDH, in cheese-related bacteria.\ud \ud Significance and Impact of the Study: It focuses on the phenotypic and molecular characterization of the NADP-GDH in lactobacilli under cheese-ripening conditions. The findings of this study contribute to the knowledge about enzymes involved in the catabolism of amino acids, to be used as an important selection trait for cheese strains

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Section: Discussionsupporting

confidence: 84%

NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression

Angelis

Calasso

Cagno

et al. 2010

Journal of Applied Microbiology

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“…For example, the activity of NADP-glutamate dehydrogenase activity is fivefold higher when the halotolerant yeast Debaryomyces hansenii is grown in the presence of 1 M NaCl [13]. M. varians subsp.…”

Section: Effects Of Different Concentrations Of Nacl On Phytase Produmentioning

confidence: 99%

“…Many results have shown that many enzyme activities in halotolerant yeasts and moderately halotolerant bacteria were enhanced in the presence of NaCl [12][13]. For example, the activity of NADP-glutamate dehydrogenase activity is fivefold higher when the halotolerant yeast Debaryomyces hansenii is grown in the presence of 1 M NaCl [13].…”

Section: Effects Of Different Concentrations Of Nacl On Phytase Produmentioning

confidence: 99%

Phytase Production by a Marine Yeast Kodamea ohmeri BG3

Chi

Liu

et al. 2008

Appl Biochem Biotechnol

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The marine yeast strain Kodamea ohmeri BG3 isolated from the gut of a marine fish (Hexagrammes otakii) was found to secrete a large amount of phytase into the medium. The crude phytase produced by this marine yeast showed the highest activity at pH 5.0 and 65 degrees C. The optimal medium for phytase production contained oat 10.0 g/l, ammonium sulfate 15.0 g/l, glucose 30 g/l, and NaCl 20.0 g/l, while the optimal cultivation conditions for phytase production were pH 5.0, a temperature of 28 degrees C, and a shaking speed of 170 rpm. Under the optimal conditions, over 557.9 mU/ml of phytase activity was produced within 72 h of fermentation at the shake flask level. This is a very high level of phytase activity produced by yeasts. We think that the medium and process for phytase production by the marine yeast strain were very simple, and such marine yeast from the gut of natural marine fish may have a potential application in the maricultural industry and marine environmental protection. The results demonstrate that phytate was actively degraded by the crude phytase within a short period.

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“…However, this stimulation is weaker than the one observed in S. cerevisiae (André et al, 1991). More recently, the activity of NADPdependent glutamate dehydrogenase has been found to be more sensitive to ionic strength than the corresponding isoenzymes in S. cerevisiae (Alba-Lois et al, 2004). Certainly, not all enzymes of interest have been studied.…”

Section: Salt Tolerance Determinantsmentioning

confidence: 97%

“…They found that among several marine occurring yeast, D. hansenii was the one least affected by high NaCl concentrations Norkrans and Kylin, 1969). Since then D. hansenii has been defined as a halotolerant (Alba-Lois et al, 2004), halophilic (González-Hernandez et al, 2004), or even salt-loving yeast (Silva-Graça et al, 2003), a concept that I will also use in this chapter.…”

Section: Introductionmentioning

confidence: 99%

Adaptation to Life at High Salt Concentrations in Archaea, Bacteria, and Eukarya

Gunde‐Cimerman¹,

Oren²,

Plemenitaš³

2005

Cellular Origin, Life in Extreme Habitats and Astrobiology

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NADP-Glutamate Dehydrogenase Activity Is Increased under Hyperosmotic Conditions in the Halotolerant Yeast Debaryomyces hansenii

Cited by 32 publications

References 16 publications

NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression

NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression

Phytase Production by a Marine Yeast Kodamea ohmeri BG3

Adaptation to Life at High Salt Concentrations in Archaea, Bacteria, and Eukarya

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