Therapeutic and biotechnological applications of substrate specific microbial aminopeptidases

Abstract

Aminopeptidases (EC 3.4.11.) belongs to exoprotease family, which can catalyze the cleavage of peptide bond which connects the N-terminal amino acid to the penultimate residue in a protein. Aminopeptidases catalyze the process of removal of the Nterminal amino acids of target substrates by sequential cleavage of one amino acid residue at a time. Microbial aminopeptidase are of great acceptance as industrial enzymes with varying applications in food and pharma industry since these enzymes possess unique characteristics than aminopeptidases from other sources. This review describes the various applications of microbial aminopeptidases in different industrial sectors. These enzymes are widely used in food industry as a debittering agent as well as in the preparation of protein hydrolysates. In baking, brewing, and cheese making aminopeptidases are extensively used for removing the bitterness of peptides. The inhibitors of these enzymes are found great clinical applications against various diseases such as cancer, diabetes, and viral infections. Aminopeptidases are widely used for the synthesis of biopeptides and amino acids, and found to be efficient than chemical synthesis. These enzymes are capable of hydrolyzing organophosphate compounds, thus having biological as well as environmental significance. Key Points• Cleaves the amino-terminal amino acid residues from proteins and peptides.• Microbial aminopeptidase are of great acceptance as both therapeutic and industrial enzyme.• Review describes the potential applications of microbial aminopeptidases.

Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making

“…In the present study, 121 strains were considered LAB and only those with safety properties (86) were tested for technological features, showing a strain-dependent profile in accordance to previously reported data [ 33 , 34 , 35 , 36 ]. In addition, 27 selected strains were subjected to aminopeptidase tests such as the Pro-p-NA, which is related to the ability to release high quantities of proline from caseins during cheese ripening [ 37 , 38 ]; Pep L, Pep N, and Pep M, which, thanks to the release of amino acids in the cheese environment, serve as precursors of several flavour compounds [ 38 , 39 ]. The screening of the isolates allowed us to select the Lacticaseibacillus paracasei PN 76 and the Limosilactobacillus fermentum PN 101 strains as promising adjunct cultures in a pilot-scale cheese manufacture.…”

Microbial proteases: ubiquitous enzymes with innumerable uses

“…Organic solvent-tolerant alkaline proteases from the genera Aspergillus, Bacillus, and Pseudomonas have shown promise for peptide synthesis (Song et al 2020 ). Protease-produced therapeutic bioactive peptides that serve as nutraceuticals, digestive aids, antioxidants, blood pressure regulators, and foe diet and medications ( (Nongonierma and FitzGerald 2015 ; Nandan and Nampoothiri 2020 ). Computer-aided drug design, in conjunction with genetic and protein engineering techniques, can also aid in the discovery of new peptides.…”

Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria

“…Moreover, microbial aminopeptidases provide more catalysis with a wide range of applications in the food industry. Aminopeptidase-mediated bioactive peptide synthesis is more preferable because the process is economical and ecofriendly [44]. Aminopeptidases have also been linked to flavor formation [45].…”