THERON, Louwrens Wiid; BELY, Marina; DIVOL, Benoit

doi:10.1002/jsfa.8217

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THERON, Louwrens Wiid
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

BELY, Marina

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

DIVOL, Benoit

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Journal of the Science of Food and Agriculture. 2017-02-14, vol. 97, n° 11, p. 3584-3593

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BACKGROUND MpAPr1, encoding an acid protease from the wine yeast Metschnikowia pulcherrima IWBT Y1123, was previously isolated and shown to display potential activity against casein and grape proteins. However, its characterisation remained partial. RESULTS MpAPr1 was cloned into the pGAPZαA vector and transformed into Komagataella pastoris X33 for heterologous expression. After verification of activity, the enzyme properties were characterised. Protease activity within the concentrated supernatant was retained over a pH range of 3.0 to 5.0 and between 10 °C and 50 °C. Optimal conditions for protease activity were found at 40 °C and pH 4.5. Activity was mostly unaffected by the presence of metal ions with the exception of Cu2+ and Ni2+. Furthermore, proteolytic activity was retained in the presence of sugar and ethanol. pH and temperature conditions for MpAPr1 expression in K. pastoris were optimised. Purification was achieved by means of cation exchange chromatography and kinetic parameters (Km and Vmax) were determined. MpAPr1 activity against grape proteins was confirmed, but the extent of the degradation was dependent on the nature of these proteins and the environmental conditions. CONCLUSION Overall, the results suggest that MpAPr1 could be applied in food biotechnology processes such as winemaking.< Réduire

Mots clés en anglais

Metschnikowia pulcherrima; MpAPr1

Aspartic protease

Enzyme characterisation

Protein purification

Wine

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Characterisation of the enzymatic properties of MpAPr1, an aspartic protease secreted by the wine yeast Metschnikowia pulcherrima

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