title: Production and characterization of a tributyrin esterase from Lactobacillus plantarum suitable for cheese lipolysis.
abstract: Lactobacillus plantarum is a lactic acid bacterium that can be found during cheese ripening. Lipolysis of milk triacylglycerols to free fatty acids during cheese ripening has fundamental consequences on cheese flavor. In the present study, the gene lp_1760, encoding a putative esterase or lipase, was cloned and expressed in Escherichia coli BL21 (DE3) and the overproduced Lp_1760 protein was biochemically characterized. Lp_1760 hydrolyzed p-nitrophenyl esters of fatty acids from C2 to C16, with a preference for p-nitrophenyl butyrate. On triglycerides, Lp_1760 showed higher activity on tributyrin than on triacetin. Although optimal conditions for activity were 45°C and pH 7, Lp_1760 retains activity under conditions commonly found during cheese making and ripening. The Lp_1760 showed more than 50% activity at 5°C and exhibited thermal stability at high temperatures. Enzymatic activity was strongly inhibited by sodium dodecyl sulfate and phenylmethylsulfonyl fluoride. The Lp_1760 tributyrin esterase showed high activity in the presence of NaCl, lactic acid, and calcium chloride. The results suggest that Lp_1760 might be a useful tributyrin esterase to be used in cheese manufacturing.
authors.affiliation: Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición-Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Esteban-Torres
authors.affiliation: Grupo de Cristalografía y Biología Estructural, Instituto de Química-Física "Rocasolano"-Consejo Superior de Investigaciones Científicas (IQFR-CSIC), Serrano 117, 28006 Madrid, Spain.
authors.forename: J M
authors.initials: JM
authors.lastname: Mancheño
authors.affiliation: Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición-Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
authors.forename: B
authors.initials: B
authors.lastname: de las Rivas
authors.affiliation: Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición-Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain. Electronic address: r.munoz@csic.es.
authors.forename: R
authors.initials: R
authors.lastname: Muñoz
mesh_terms: D000818:Animals; D002611:Cheese / Q000382:microbiology*; D003001:Cloning, Molecular; D004269:DNA, Bacterial / Q000235:genetics; D004926:Escherichia coli / Q000235:genetics; D004950:Esterases / Q000235:genetics / Q000378:metabolism*; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D048191:Lactiplantibacillus plantarum / Q000201:enzymology* / Q000235:genetics*; D008066:Lipolysis / Q000502:physiology; D008892:Milk / Q000737:chemistry; D014280:Triglycerides / Q000378:metabolism*
chemical_list: D004269:DNA, Bacterial; D014280:Triglycerides; D004950:Esterases; C005830:tributyrin
keywords: aroma; cheese ripening; lactic acid bacteria; lipolysis; triacylglycerol