In vivo assay to identify bacteria with ß-glucosidase activity

Background: ß-Glucosidase assay is performed with purified or semipurified enzymes extracted from cell lysis. However, in screening studies, to find bacteria with ß-glucosidase activity among many tested bacteria, a fast method without cell lysis is desirable. In that objective, we report an in vivo ß-glucosidase assay as a fast method to find a ß-glucosidase producer strain. Results: The method consists in growing the strains for testing in a medium supplemented with the artificial substrate p-nitrophenyl-ß-glucopyranoside (pNPG). The presence of ß-glucosidases converts the substrate to p-nitrophenol (pNP), a molecule that can be easily measured in the supernatant spectrophotometrically at 405 nm. The assay was evaluated using two Bifidobacterium strains: Bifidobacterium longum B7254 strain that lacks ß-glucosidase activity and Bifidobacterium pseudocatenulatum B7003 strain that shows ß-glucosidase activity. The addition of sodium carbonate during pNP measurement increases the sensitivity of pNP detection and avoids the masking of absorbance by the culture medium. Furthermore, we show that pNP is a stable enzymatic product, not metabolized by bacteria, but with an inhibitory effect on cell growth. The ß-glucosidase activity was measured as units of enzyme per gram per minute per dry cell weight. This method also allowed the identification of Lactobacillus strains with higher ß-glucosidase activity among several lactobacillus species. Conclusion: This in vivo ß-glucosidase assay can be used as an enzymatic test on living cells without cell disruption. The method is simple, quantitative, and recommended, especially in studies screening for bacteria not only with ß-glucosidase activity but also with high ß-glucosidase activity.

Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci

ABSTRACT Aminotransferases and glutamate dehydrogenase are two main types of enzymes involved in the initial steps of amino acid catabolism, which plays a key role in the cheese flavor development. In the present work, glutamate dehydrogenase and aminotransferase activities were screened in twenty one strains of lactic acid bacteria of dairy interest, either cheese-isolated or commercial starters, including fifteen mesophilic lactobacilli, four thermophilic lactobacilli, and two streptococci. The strains of Streptococcus thermophilus showed the highest glutamate dehydrogenase activity, which was significantly elevated compared with the lactobacilli. Aspartate aminotransferase prevailed in most strains tested, while the levels and specificity of other aminotransferases were highly strain- and species-dependent. The knowledge of enzymatic profiles of these starter and cheese-isolated cultures is helpful in proposing appropriate combinations of strains for improved or increased cheese flavor.

NaCl stress impact on the key enzymes in glycolysis from Lactobacillus bulgaricus during freeze-drying

Abstract The viability of Lactobacillus bulgaricus in freeze-drying is of significant commercial interest to dairy industries. In the study, L.bulgaricus demonstrated a significantly improved (p < 0.05) survival rate during freeze-drying when subjected to a pre-stressed period under the conditions of 2% (w/v) NaCl for 2 h in the late growth phase. The main energy source for the life activity of lactic acid bacteria is related to the glycolytic pathway. To investigate the phenomenon of this stress-related viability improvement in L. bulgaricus, the activities and corresponding genes of key enzymes in glycolysis during 2% NaCl stress were studied. NaCl stress significantly enhanced (p < 0.05) glucose utilization. The activities of glycolytic enzymes (phosphofructokinase, pyruvate kinase, and lactate dehydrogenase) decreased during freeze-drying, and NaCl stress were found to improve activities of these enzymes before and after freeze-drying. However, a transcriptional analysis of the corresponding genes suggested that the effect of NaCl stress on the expression of the pfk2 gene was not obvious. The increased survival of freeze-dried cells of L. bulgaricus under NaCl stress might be due to changes in only the activity or translation level of these enzymes in different environmental conditions but have no relation to their mRNA transcription level.

El efecto antihipertensivo de las leches fermentadas / The antihypertensive effect of fermented milks

Existe una gran variedad de leches fermentadas con bacterias lácticas, con propiedades que promueven la salud. Recientemente se ha comunicado que las proteínas de los alimentos pueden, además, ejercer otras funciones in vivo, por medio de sus péptidos con actividad biológica. Estos péptidos se encuentran encriptados dentro de la estructura primaria de las proteínas y pueden ser liberados por fermentación de la leche, hidrólisis enzimática, o bien durante el tránsito gastrointestinal. Las funciones que presentan son diversas, ya que pueden actuar en diferentes sistemas del cuerpo humano: el cardiovascular, el digestivo, el endocrino, el inmune y el nervioso. Los péptidos bioactivos que presentan un efecto en el sistema cardiovascular (antihipertensivo, antitrombótico, antioxidante o hipocolesterolémico) pueden reducir los factores de riesgo para la manifestación de enfermedades crónicas y ayudar a mejorar la salud humana. Los péptidos bioactivos más estudiados son aquellos que ejercen un efecto antihipertensivo a través de la inhibición de la enzima convertidora de angiotensina (ACE). Este documento se enfoca en la producción de péptidos antihipertensivos inhibidores de la ACE en leches fermentadas, en su historia, y en las pruebas in vivo realizadas en ratas y en humanos, donde se ha demostrado su efecto hipotensor.

There is a great variety of fermented milks containing lactic acid bacteria that present health-promoting properties. Milk proteins are hydrolyzed by the proteolytic system of these microorganisms producing peptides which may also perform other functions in vivo. These peptides are encrypted within the primary structure of proteins and can be released through food processing, either by milk fermentation or enzymatic hydrolysis during gastrointestinal transit. They perform different activities, since they act in the cardiovascular, digestive, endocrine, immune and nervous systems. Bioactive peptides that have an antihypertensive, antithrombotic, antioxidant and hypocholesterolemic effect on the cardiovascular system can reduce the risk factors for chronic disease manifestation and help improve human health. Most studied bioactive peptides are those which exert an antihypertensive effect by inhibiting the angiotensin-converting enzyme (ACE). Recently, the study of these peptides has focused on the implementation of tests to prove that they have an effect on health. This paper focuses on the production of ACEinhibitory antihypertensive peptides from fermented milks, its history, production and in vivo tests on rats and humans, on which its hypotensive effect has been shown.

Biosynthesis of protease from Lactobacillus paracasei: kinetic analysis of fermentation parameters.

Fifteen strains of Lactobacillus species, isolated from different samples of curd were screened for their ability to produce more extracellular protease. The proteolytic activities of these strains based on casein hydrolysis showed a variation of 1.26-5.80 U ml(-l), with Lactobacillus IH8 showing the maximum activity and was identified as L. paracasei. Different cultural conditions for enhanced production of protease by L. paracasei were optimized. The optimal conditions for production of the enzyme were an incubation temperature of 35 degrees C and a medium pH of 6.0. The maximum proteolytic activity of L. paracasei (7.28 Uml(-1)) was achieved after 48 h of cultivation. The kinetic parameters such as product yield (Yp/x,), growth yield (Yx/s), specific product yield (qp) and specific growth yield (qs) coefficients also revealed that the values of experimental results were kinetically significant.

Purification and characterization of dihydrofolate reductase from Lactobacillus leichmannii.

Dihydrofolate reductase (DHFR) (5,6,7,8-THF: NADDP+ oxidoreductase, EC 1.5.1.3) was purified 205-fold to apparent homogeneity from the crude extracts of Lactobacillus leichmannii. It has UV absorption maxima at 280 nm, M(r) of 20,000, Stokes radius of 0.34 nm and a S20.w value of 0.12 S. The preparation showed the presence of 168 amino acid residues with threonine and lysine as the NH2- and COOH- terminal end-groups respectively and a single reactive sulfhydryl group. pCMB inhibited the enzyme activity (IC50 = 2 microM). The enzyme has a pH optimum of 7.4 and is thermally inactivated at > 35 degrees C. It is activated by 0.1 M KCl and KI and 2 M urea. 3-4 M urea completely inactivated the enzyme. Enzyme has Km values of 3.5 microM and 6.2 microM for NADPH and DHF respectively, and a Ki value of 7 nM for MTX, the inhibition being competitive.

Reversible inhibition by pyridoxal 5'-phosphate and irreversible inactivation by urea and guanidine hydrochloride of thymidylate synthase from Lactobacillus leichmannii.

Pyridoxal 5'-phosphate reversibly inhibited thymidylate synthase from Lactobacillus leichmannii. The inhibition was competitive with dUMP (Ki = 1 microM) and non-competitive with 5,10-CH2-THF (Ki = 0.08 microM). Treatment of native or pCMB-treated enzyme with urea (5 M) or guanidine hydrochloride (4 M) resulted in inactivation and dissociation of the homodimer (74 kDa) into monomer (37 kDa).

Obtención de ácido láctico por fermentación con Lactobacillus delbrueckii bulgaricus / Obtention of lactic acid for fermentation with Lactobacillus delbruekii bulgaricus

El sustrato compuesto por sacarosa y suero de sangre de res, utilizado para la producción de ácido láctico, a través de Lactobacillus delbrueckii bulgaricus, ofrece al microorganismo los nutrientes necesarios para un buen crecimiento, bajo condiciones óptimas de pH(5,5 - 6,0) y temperatura de 48ºC. La velocidad máxima de crecimiento del microorganismo obtenido bajo estas condiciones es del orden del 0.068/h a un inóculo del 1,0 por ciento y disminuye hasta llegar a valores del orden de 0,024/h con inóculo 2,5 por ciento; lo contrario sucede con su crecimiento en masa celular o biomasa; esta aumenta a medida que se aumenta el porcentaje de inóculo, partiendo de rendimiento del 0,10 por ciento a inóculos del 1,0 por ciento hasta llegar a 0,65 por ciento con inóculo del 2,5 por ciento. La mayor producción que brinda este medio es del orden del 81,25 por ciento para una concentración de sacarosa de 60g/l y un inóculo del 2,5 por ciento; mientras que su mayor productividad fue de 0,57 g/lh a una concentración de sacarosa de 100g/l y un inóculo de 2,5 por ciento

Folylpolyglutamate synthetase in Lactobacillus leichmannii: in vitro synthesis and characterization of polyglutamylfolates.

In vitro synthesis of folylpolyglutamates by folylpolyglutamate synthetase from Lactobacillus leichmannii has been studied and optimal conditions for enzyme activity determined. It is found that while ATP (5 mM) is essential for the synthesis of folylpolyglutamates homocysteine augments the same. Replacement of vitamin B12 (2 ng/ml) with deoxyuridine (20 micrograms/ml) in growth medium does not alter the enzymatic parameters studied. DEAE-cellulose column chromatography of in vitro synthesised folylpolyglutamates indicates that folylpolyglutamate synthetase of L. leichmannii can synthesize polyglutamates up to a chain length of four glutamate residues.

Pteroyl- and tetrahydropteroylpolyglutamate effects on the catalytic activity of thymidylate synthase from Lactobacillus leichmannii: a novel method for determining gamma-glutamyl chain lengths of the folylpolyglutamates.

Tetrahydropteroylpolyglutamates with longer gamma-glutamyl chain lengths have been found to act as better cofactors than the corresponding monoglutamates for the activity of thymidylate synthase, (5, 10-CH2H4PteGlu: dUMP C-methyltransferase, EC 2.1.1.45) purified from Lactobacillus leichmannii. Contrarily, the pteroylpolyglutamates (unreduced forms) with longer gamma-glutamyl chain lengths act as powerful inhibitors of the same enzyme, the I50 being 2 microM for the tetraglutamate, and inhibition is competitive. The Km and Ki values for the synthetic folylpolyglutamates are identical to those obtained for the natural folylpolyglutamyl forms isolated from Torula yeast (Candida utilis) by the author earlier. A rapid novel method is suggested that could be conveniently used to determine the gamma-glutamyl chain lengths of the folylpolyglutamates employing the direct or indirect linear proportionality relationship observed between the number of gamma-glutamyl residues linked and the Ki and Km values of the enzyme considering the state of oxidation/reduction of the pteridine moiety and the 1-C substituents attached.

Physico-chemical properties of thymidylate synthase from Lactobacillus leichmannii: thiol groups, amino acid composition and the terminal end-groups.

Thymidylate synthase (5,10-methylenetetrahydrofolate: deoxyuridylate C-methyltransferase, EC 2.1.1.45) from Lactobacillus leichmannii was completely inactivated after 5 min of heat treatment at 55 degrees C. A remarkable synergistic effect with no loss in activity was noted when 10(-3) M dUMP was added to the enzyme before subjecting to heat treatment. The enzyme got activated in the presence of 2-mercaptoethanol (75 mM) and inhibited by pCMB (I50 = 5 microM). It had 2 free sulfhydryl groups and a single disulfide bond. The two identical subunits of the 74 kDa dimer were possibly bonded by a single disulfide linkage. It had a total of 652 amino acids with methionine as the amino-terminal and alanine as the carboxy-terminal amino acid residues. The carboxy-terminal end-group alanine was preceded by valine, lysine and proline sequentially in that order.

Ternary complex formation with 5-fluoro-2'-deoxyuridylate and the kinetic properties of thymidylate synthase from Lactobacillus leichmannii.

Lactobacillus leichmannii thymidylate synthase (5,10-CH2-H4PteGlu:dUMP C-methyltransferase, EC 2.1.1.45) forms a tight and stable covalently bonded ternary complex with the inhibitor 5-FdUMP in the presence of the cofactor 5,10-CH2-H4-PteGlu. 'Filter assay' employing the radioactive nucleotide ligand showed that 2 moles of FdUMP are bound per mole enzyme during the ternary complex formation with the L. leichmannii dTMP synthase. This is in line with our earlier observation on the Streptococcus faecium thymidylate synthase [Narasimha Rao, K & Kisliuk R L (1983), Proc Natl Acad Sci USA, 80, 916-920]. The enzyme has Km values of 6.3 x 10(-6) M, 8.2 x 10(-5) M and 1.0 x 10(-4) M for dUMP, (dl)-L-H4PteGlu and Mg2+ respectively; Vmax for dUMP, (dl)-L-H4PteGlu and Mg2+ are; 0.55, 0.5 and 1.1 respectively. It has K(i) values of 6.7 x 10(-6) M, 2.2 x 10(-6) M, 5.0 x 10(-5) M and 2.0 x 10(-4) M for FdUMP, dTMP, MTX and Ca2+ respectively. The type of enzyme inhibition with FdUMP, dTMP, MTX and Ca2+ was competitive. dTMP Studies clearly show the 'end product' inhibition of the enzyme.

An indirect role of vitamin B12 in regulation of thymidylate synthase in Lactobacillus leichmannii.

Vitamin B12 augments thymidylate synthase function in L. leichmannii by facilitating indirectly the availability of suitable nonmethylpolyglutamylfolate cofactors. This is effected by the demethylation of trapped methyltetrahydrofolates, catalysed by a vitamin B12 requiring methionine synthase. Deoxyuridine supplemented cells, lacking in B12, have decreased levels of methionine synthase and thymidylate synthase. Addition of active and inactive conjugase preparation as a source of mono and polyglutamylfolates indicated that the latter are the preferred cofactors for thymidylate synthase.

Fatores enzimáticos de agressão produzidos por bactérias aeróbicas da cavidade bucal / Production of histolytic enzymes by aerobic oral bacteria

Verificou-se a produção de hialuronidase, condroitin sulfatase, lecitinase e gelatinase em diferentes amostras bacterianas, isoladas da cavidade bucal. Hialuronidase foi produzida por 20 das 30 amostras de S. aureus, 18 das 21 amostras de S. pyogenes e todas as 4 amostras de A. viscosus. Nenhuma amostra produziu condrotin sulfatase e gelatinase; todas as 30 amostras de S. aureus e todas as amostras de A. viscosus produziram lecitinase