NDLI: A Hydrolase from Lactobacillus sakei Moonlights as a Transaminase

Content Provider	PubMed Central
Author	Sinz, Quirin Simone, Freiding Vogel, Rudi F. Schwab, Wilfried
Copyright Year	2013
Abstract	Enzymatic transamination of amino acids yields α-keto acids and is the initial step for the production of volatile compounds that contribute to the sensory perception of fermented foods such as salami. Lactobacillus sakei is one of the lactic acid bacterial strains commonly used in starter cultures. Although the genome sequence of L. sakei 23K lacks genes encoding typical branched-chain amino acid transaminases, transamination activity and the formation of amino acid-derived volatile metabolites could be demonstrated. A protein purified from L. sakei is held responsible for the transamination activity. By heterologous expression of the corresponding gene in Escherichia coli, we were able to characterize the transamination side activity of an enzyme annotated as a putative acylphosphatase (AcP). A transamination side activity of hen egg white lysozyme (HEWL) was also discovered. Both enzymes showed substrate specificity toward branched-chain and aromatic amino acids. AcP also accepted l-methionine. Activity was optimal at neutral pH for both enzymes, whereas AcP showed a significantly higher temperature optimum (55°C) than that of HEWL (37°C). Kinetic parameters revealed high affinity toward l-leucine for AcP (Km = 1.85 mM) and toward l-isoleucine for HEWL (Km = 3.79 mM). AcP seems to play a major role in the metabolism of amino acids in L. sakei.
Related Links	http://dx.doi.org/10.1128/AEM.03762-12
Ending Page	2293
Page Count	10
Starting Page	2284
File Format	PDF
ISSN	10985336
e-ISSN	10985336
Journal	Applied and Environmental Microbiology
Issue Number	7
Volume Number	79
Language	English
Publisher	American Society for Microbiology
Publisher Date	2013-04-01
Access Restriction	Open
Rights Holder	American Society for Microbiology
Subject Keyword	Research in Higher Education
Content Type	Text
Resource Type	Article
Subject	Ecology Food Science Applied Microbiology and Biotechnology Biotechnology

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