Identification of a secreted lipolytic esterase in Propionibacterium freudenreichii, a ripening process bacterium involved in Emmental cheese lipolysis.
Lipolysis plays an important role in the formation of cheese flavor. In Emmental cheese, the main part of lipolysis has been associated with the presence of Propionibacterium freudenreichii, a species used as a ripening culture. Our aim was to identify the most probable lipolytic esterase(s) involved in cheese lipolysis by P. freudenreichii. Since cheese lipolysis mainly occurs during P. freudenreichii growth, we hypothesized that P. freudenreichii possesses secreted lipolytic esterase(s). For 12 putative esterase genes previously identified from the genome of P. freudenreichii CIRM1, the level of expression was quantified by real-time reverse transcriptase (RT)-PCR, and the subcellular localization of esterases was predicted in silico. The esterase activity in extracellular and intracellular extracts of P. freudenreichii was characterized by zymography, and the extracellular esterases were identified by mass spectrometry. Finally, the best candidate was overexpressed in the same strain. All of the 12 genes encoding putative esterases were expressed. Esterase PF#279 was predicted to be secreted in the medium, PF#774 to be surface exposed, and the 10 remaining putative esterases to be intracellular. Zymography revealed that esterase activities in culture supernatant differed from the ones detected in intracellular extracts. PF#279 was identified as the sole esterase present in culture supernatant. Transformed P. freudenreichii CIRM1 clones overexpressing PF#279 showed 5 to 8 times more lipolytic activity on milk fat than the wild-type strain. Combining in silico, biochemical, and genetic approaches, we showed that PF#279 is the sole secreted esterase in P. freudenreichii and is active on milk fat. Therefore, it is likely a key component in cheese lipolysis by P. freudenreichii.
Dherbécourt
J
J
INRA, UMR1253 Science et Technologie du Lait et de l'OEuf, F-35000 Rennes, France.
Falentin
H
H
Jardin
J
J
Maillard
M-B
MB
Baglinière
F
F
Barloy-Hubler
F
F
Thierry
A
A
D001483:Base Sequence; D002611:Cheese / Q000382:microbiology*; D003470:Culture Media; D017931:DNA Primers / Q000235:genetics; D004269:DNA, Bacterial / Q000235:genetics; D004950:Esterases / Q000235:genetics / Q000378:metabolism*; D005230:Fatty Acids, Nonesterified / Q000378:metabolism; D005516:Food Microbiology; D015870:Gene Expression; D005798:Genes, Bacterial; D006017:Glycolipids / Q000378:metabolism; D006023:Glycoproteins / Q000378:metabolism; D066292:Lipid Droplets; D008066:Lipolysis; D011424:Propionibacterium / Q000201:enzymology* / Q000235:genetics; D013347:Subcellular Fractions / Q000201:enzymology
D003470:Culture Media; D017931:DNA Primers; D004269:DNA, Bacterial; D005230:Fatty Acids, Nonesterified; D006017:Glycolipids; D006023:Glycoproteins; C110367:milk fat globule; D004950:Esterases