Fenster K M, Parkin K L, Steele J L
Department of Food Science, University of Wisconsin-Madison 53706, USA.
J Bacteriol. 1997 Apr;179(8):2529-33. doi: 10.1128/jb.179.8.2529-2533.1997.
An endopeptidase gene (pepE) was isolated from a previously constructed genomic library of Lactobacillus helveticus CNRZ32. The pepE gene consisted of a 1,314-bp open reading frame encoding a putative peptide of 52.1 kDa. Significant identity was found between the deduced amino acid sequence of pepE and the sequences for aminopeptidase C from Lactobacillus delbrueckii subsp. lactis DSM7290, L. helveticus CNRZ32, Streptococcus thermophilus CNRZ302, and Lactococcus lactis subsp. cremoris AM2. A recombinant PepE fusion protein containing an N-terminal six-histidine tag was constructed and purified to electrophoretic homogeneity. Characterization of PepE revealed that it was a thiol-dependent protease having a monomeric mass of 50 kDa, with optimum temperature, NaCl concentration, and pH for activity at 32 to 37 degrees C, 0.5%, and 4.5, respectively. PepE had significant activity under conditions which simulate those of ripening cheese (10 degrees C, 4% NaCl, pH 5.1). PepE hydrolyzed internal peptide bonds in Met-enkephalin and bradykinin; however, hydrolysis of alpha-, beta-, and kappa-caseins was not detected.
从先前构建的瑞士乳杆菌CNRZ32基因组文库中分离出一种内肽酶基因(pepE)。pepE基因由一个1314 bp的开放阅读框组成,编码一个推定的52.1 kDa的肽。在pepE推导的氨基酸序列与德氏乳杆菌乳酸亚种DSM7290、瑞士乳杆菌CNRZ32、嗜热链球菌CNRZ302和乳酸乳球菌乳脂亚种AM2的氨肽酶C序列之间发现了显著的同一性。构建了一种含有N端六个组氨酸标签的重组PepE融合蛋白,并将其纯化至电泳纯。对PepE的表征表明,它是一种硫醇依赖性蛋白酶,单体质量为50 kDa,活性的最适温度、NaCl浓度和pH分别为32至37℃、0.5%和4.5。PepE在模拟成熟奶酪的条件(10℃、4%NaCl、pH 5.1)下具有显著活性。PepE水解甲硫氨酸脑啡肽和缓激肽中的内部肽键;然而,未检测到α-、β-和κ-酪蛋白的水解。