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Proteolytic activity and heat resistance of the protease AprX from Pseudomonas in relation to genotypic characteristics.

Authors :
Aguilera-Toro M
Kragh ML
Thomasen AV
Piccini V
Rauh V
Xiao Y
Wiking L
Poulsen NA
Hansen LT
Larsen LB
Source :
International journal of food microbiology [Int J Food Microbiol] 2023 Apr 16; Vol. 391-393, pp. 110147. Date of Electronic Publication: 2023 Feb 23.
Publication Year :
2023

Abstract

AprX is an alkaline metalloprotease produced by Pseudomonas spp. and encoded by its initial gene of the aprX-lipA operon. The intrinsic diversity among Pseudomonas spp. regarding their proteolytic activity is the main challenge for the development of accurate methods for spoilage prediction of ultra-high temperature (UHT) treated milk in the dairy industry. In the present study, 56 Pseudomonas strains were characterized by assessing their proteolytic activity in milk before and after lab-scale UHT treatment. From these, 24 strains were selected based on their proteolytic activity for whole genome sequencing (WGS) to identify common genotypic characteristics that correlated with the observed variations in proteolytic activity. Four groups (A1, A2, B and N) were determined based on operon aprX-lipA sequence similarities. These alignment groups were observed to significantly influence the proteolytic activity of the strains, with an average proteolytic activity of A1 > A2 > B > N. The lab-scale UHT treatment did not significantly influence their proteolytic activity, indicating a high thermal stability of proteases among strains. Amino acid sequence variation of biologically-relevant motifs in the AprX sequence, namely the Zn <superscript>2+</superscript> -binding motif at the catalytic domain and the C-terminal type I secretion signaling mechanism, were found to be highly conserved within alignment groups. These motifs could serve as future potential genetic biomarkers for determination of alignment groups and thereby strain spoilage potential.<br />Competing Interests: Declaration of competing interest Piccini, V., Rauh, V. and Xiao, Y. are employed by Arla Foods Amba. The other authors declare no conflict of interest.<br /> (Copyright © 2023 The Authors. Published by Elsevier B.V. All rights reserved.)

Details

Language :
English
ISSN :
1879-3460
Volume :
391-393
Database :
MEDLINE
Journal :
International journal of food microbiology
Publication Type :
Academic Journal
Accession number :
36848797
Full Text :
https://doi.org/10.1016/j.ijfoodmicro.2023.110147