Effect of Peptides from the Sequence 58-72 of .beta.-Casein on the Activity of Endopeptidase, Aminopeptidase, and X-Prolyl-Dipeptidyl Aminopeptidase from Lactococcus lactis ssp. lactis MG1363

• Published in: Journal of agricultural and food chemistry Vol. 43; no. 3; pp. 849 - 853
• Main Authors: Stepaniak, Leszek, Fox, Patrick F, Sorhaug, Terje, Grabska, Jadwiga
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.03.1995
• Subjects: ACTIVIDAD ENZIMATICA; ACTIVITE ENZYMATIQUE; Biological and medical sciences; CASEIN; CASEINA; CASEINE; CHEDDAR CHEESE; CHEESE; ENZYMIC ACTIVITY; Food industries; FROMAGE; Fundamental and applied biological sciences. Psychology; INHIBICION; INHIBITION; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; Milk and cheese industries. Ice creams; OLIGOPEPTIDES; PEPTIDASAS; PEPTIDASE; PEPTIDASES; PEPTIDE; PEPTIDES; PEPTIDOS; QUESO; Dipeptidyl-peptidase IV; Cheese ripening; Peptides; Enzyme; Cheddar; Enzyme inhibitor; Cheese; Streptococcaceae; Enzymatic activity; Casein; Lactococcus lactis subsp. lactis; Proteolysis; Endopeptidase; Bacteria; Hydrolases; Micrococcales; Proteinases
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00051a055

The Ki values for the inhibition of the 70 kDa intracellular, o-phenanthroline-sensitive endopeptidase from Lactococcus lactis ssp. lactis MG1363 by bovine beta-casein (CN) f58-72, beta-CN f58-70, beta-CN f60-68, beta-CN f60-70, and beta-CN f60-66 were 0.018, 0.01, 0.045, 0.150 and 0.28 mM, respectively. The 95 kDa aminopeptidase, which is also sensitive to o-phenanthroline, from the cytoplasm of the same microorganism was inhibited by the above peptides but the corresponding Ki values were 3-10 times higher. The X-prolyl-dipeptidyl aminopeptidase from the same source, which is insensitive to o-phenanthroline, was not inhibited by any of the above peptides and in fact hydrolyzed beta-CN f60-66 and beta-CN f60-70. beta-Casein f58-72 did not inhibit thermolysin and was degraded by it. The results demonstrate that cheese ripening may be influenced by inhibitory peptides originating from beta-casein