Isolation and characterization of proline iminopeptidase from Propionibacterium freudenreichii ATCC 9614.
A dimeric, 90 kDa subunit intracellular proline iminopeptidase from Propionibacterium freudenreichii ATCC 9614 was purified to homogeneity by chromatography on hydroxyapatite, Sephacryl 200, Phenyl Superose and Mono Q. The enzyme was specific on Pro-p-nitroanilide and Pro-X dipeptides. It hydrolyzed 2 fragments of hormone oligopeptides with an N-terminal proline: bradykinin, f2-7 and substance P, f4-11. A number of oligopeptides containing 5-11 amino acids residues and proline at the penultimate position from N-terminus or other internal position were not hydrolyzed. The enzyme was most active at pH 7-7.5 and at 37-40 degrees C but it retained 9% of maximal activity at pH 5.5 and >12% of maximal activity at 10 or 60 degrees C. The enzyme was inhibited strongly by the serine protease inhibitor 3,4-dichloroisocoumarin, and stimulated markedly by 1 mol/l of NaCl. The results indicate that the enzyme may lead to the accumulation of proline from dipeptides and oligopeptides during the ripening of cheese.
Stepaniak
L
L
Department of Food Science, Agricultural University of Norway, As.
D000626:Aminopeptidases / Q000737:chemistry / Q000302:isolation & purification* / Q000378:metabolism; D001426:Bacterial Proteins / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D003593:Cytoplasm / Q000201:enzymology; D004591:Electrophoresis, Polyacrylamide Gel; D006863:Hydrogen-Ion Concentration; D007202:Indicators and Reagents; D007526:Isoelectric Point; D008970:Molecular Weight; D011424:Propionibacterium / Q000201:enzymology*; D013379:Substrate Specificity; D013696:Temperature
D001426:Bacterial Proteins; D007202:Indicators and Reagents; D000626:Aminopeptidases; C022450:prolyl aminopeptidase