Effect of bacteriocin-induced cell damage on the branched-chain amino acid transamination by Lactococcus lactis.
The effect of the bacteriocin lacticin 3147 on the branched-chain amino acid transamination by Lactococcus lactis IFPL359 was investigated. The bacteriocin provokes membrane permeabilisation of the cells, rendering them non-viable but metabolically active. Free diffusion of amino acids into the cell was facilitated. In addition, membrane permeabilisation promotes further cell lysis. Both facts render the enzymes more accessible to their substrates and hence increase branched-chain amino acid transamination. This research broadens the spectrum of technological applications of lacticin 3147 in the development of cheese flavour.
Martínez-Cuesta
Carmen
C
Department of Science and Technology of Dairy Products, Instituto del Frío (CSIC), José Antonio Novais 10, Ciudad Universitaria, 28040, Madrid, Spain.
Requena
Teresa
T
Peláez
Carmen
C
D000586:Amination; D000597:Amino Acids, Branched-Chain / Q000378:metabolism*; D001426:Bacterial Proteins / Q000378:metabolism / Q000494:pharmacology; D001430:Bacteriocins / Q000378:metabolism / Q000494:pharmacology*; D002473:Cell Wall / Q000187:drug effects / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D007651:Keto Acids / Q000138:chemical synthesis; D013294:Lactococcus lactis / Q000235:genetics / Q000254:growth & development / Q000378:metabolism*; D013997:Time Factors
D000597:Amino Acids, Branched-Chain; D001426:Bacterial Proteins; D001430:Bacteriocins; D007651:Keto Acids; C082508:lacticin 481; C015963:2-ketopentanoic acid