STUDIES ON THE EXTRACELLULAR PROTEOLYTIC ENZYMES OF RHIZOPUS OLIGOSPORUS

1965 ◽  
Vol 11 (4) ◽  
pp. 727-732 ◽  
Author(s):  
Hwa L. Wang ◽  
C. W. Hesseltine
Keyword(s):  
Proteolytic Activity ◽  
Wheat Flour ◽  
Proteolytic Enzyme ◽  
Proteolytic Enzymes ◽  
The Other ◽  
Soybean Flour ◽  
Rhizopus Oligosporus ◽  
Enzyme Systems ◽  
Culture Filtrates ◽  
Optimum Ph

Two proteolytic enzyme systems were observed in the culture filtrates of Rhizopus oligosporus. One has an optimum pH at 3.0; the other, at 5.5. Both enzyme systems have maximum activities at 50–55 °C and are fairly stable at pH 3.0–6.0. Maximum production of the enzymes occurred after 72 to 96 hours of incubation and then it decreased rapidly. Higher proteolytic activity was noted in the culture filtrates of the organism grown in wheat flour medium than in soybean flour. Data suggest that formation of the enzyme systems appears to be inhibited by soybean extracts.

Growth and proteinase production inPseudomonasspp. cultivated under various conditions of temperature and nutrition

1968 ◽  
Vol 35 (3) ◽  
pp. 385-393 ◽  
Author(s):  
H. S. Juffs ◽  
A. C. Hayward ◽  
H. W. Doelle
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Proteolytic Activity ◽  
Proteolytic Enzyme ◽  
Organic Nitrogen ◽  
Proteolytic Enzymes ◽  
Dry Weight ◽  
Growth Cycle ◽  
Logarithmic Phase ◽  
Proteinase Production

SummaryA study was made of the formation of the extracellular proteolytic enzymes during the growth cycle of several species ofPseudomonascultivated under different conditions of temperature and nutrition. Proteolytic activity was not proportional to growth. Expressed per unit of cell dry weight, the proteolytic activity showed a peak in the early logarithmic phase which was greater in cultures grown at 3 than at 28°C. Proteolytic enzyme was not formed in the absence of organic nitrogen. Of 16 organisms studied,Pseudomonas aeruginosaATCC 10145 was the most prolific producer of proteolytic enzyme.

scholarly journals Proteolytic Enzyme Production by Strains of the Insect Pathogen Xenorhabdus and Characterization of an Early-Log-Phase-Secreted Protease as a Potential Virulence Factor

2010 ◽  
Vol 76 (20) ◽  
pp. 6901-6909 ◽  
Author(s):  
Mustafa K. Massaoud ◽  
Judit Marokh�zi ◽  
Andr�s Fodor ◽  
Istv�n Venekei
Keyword(s):  
Proteolytic Activity ◽  
Proteolytic Enzyme ◽  
Galleria Mellonella ◽  
Proteolytic Enzymes ◽  
Detection Methods ◽  
Logarithmic Phase ◽  
Bacterial Strains ◽  
Native Page ◽  
Protease B

ABSTRACT As a comparison to a similar study on Photorhabdus strains, 15 Xenorhabdus bacterial strains and secondary phenotypic variants of two strains were screened for proteolytic activity by five detection methods. Although the number and intensity of proteolytic activities were different, every strain was positive for proteolytic activity by several tests. Zymography following native PAGE detected two groups of activities with different substrate affinities and a higher and lower electrophoretic mobility that were distinguished as activity 1 and 2, respectively. Zymography following SDS-PAGE resolved three activities, which were provisionally named proteases A, B, and C. Only protease B, an ∼55-kDa enzyme, was produced by every strain. This enzyme exhibited higher affinity to the gelatin substrate than to the casein substrate. Of the chromogenic substrates used, three were hydrolyzed: furylacryloyl-Ala-Leu-Val-Tyr (Fua-ALVY), Fua-LGPA (LGPA is Leu-Gly-Pro-Ala) (a substrate for collagen peptidases), and succinyl-Ala-Ala-Pro-Phe-thiobenzyl (Succ-AAPF-SBzl). All but the Fua-LGPA-ase activity seemed to be from secreted enzymes. According to their substrate preference profiles and inhibitor sensitivities, at least six such proteolytic enzymes could be distinguished in the culture medium of Xenorhabdus strains. The proteolytic enzyme that was secreted the earliest, protease B and the Succ-AAPF-SBzl-hydrolyzing enzyme, appeared from the early logarithmic phase of growth. Protease B could also be detected in the hemolymph of Xenorhabdus-infected Galleria mellonella larvae from 15 h postinfection. The purified protease B hydrolyzed in vitro seven proteins in the hemolymph of Manduca sexta that were also cleaved by PrtA peptidase from Photorhabdus. The N-terminal sequence of protease B showed similarity to a 55-kDa serralysin type metalloprotease in Xenorhabdus nematophila, which had been identified as an orthologue of Photorhabdus PrtA peptidase.

scholarly journals The chemical composition of some kinds of local soybean Glycine max and its utilization in manufacturing supporting cereal baby foods

2009 ◽  
Vol 6 (1) ◽  
pp. 86-98
Author(s):  
Baghdad Science Journal
Keyword(s):  
Amino Acids ◽  
Chemical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Child Nutrition ◽  
The Other ◽  
Soybean Seeds ◽  
Soybean Flour ◽  
High Carbohydrate ◽  
Powder Milk

This study was conducted on five kinds of local soybean seeds (Ibaa, Hawija, Taqa.2, Lee74 and Hassan). The chemical analysis results showed that Hawija soybean has the highest percent of protein which was 38-08%, The amino acid percent was also higher than the other kinds(lysine, Thereonine and Tryptopham), and being 389,250,81 mg/gm nitrogen respectively Both amino acids were important for child nutrition. Hawija was selected, being the best for proteins and basic amino acids, and was utilized in preparation of the adjunct baby food formula. Eighteen formulas had been prepared by using soybean flour kind(Hawija), wheat flour kind (Abu gharib) and full fat powder milk (NIDO). Each formula contained 20% protein as recommended by F.A.O, W.H.O and Iraqi standard. The chemical analysis results showed that formulas had low moisture content(3.18-3.60%) and high carbohydrate content (59.10-60.12%), The protein and fat content was 19.23-20.81 and 14-4.35% respectively. The content of ash of the formulas were(2.50-3.23%),the calorie value was 430.17-432.42 K.cal /100 gm sample.the sensory evaluation showed that, the formulas with high contain in whole cream powder of milk or wheat flour, obtained higher sensory evaluation grades.

Measurement of Microbial Protease Activity Using a pH-Stat Titration

1985 ◽  
Vol 48 (4) ◽  
pp. 351-354 ◽  
Author(s):  
H. A. ALKANHAL ◽  
J. F. FRANK ◽  
G. L. CHRISTEN
Keyword(s):  
Proteolytic Activity ◽  
Protease Activity ◽  
Bacillus Amyloliquefaciens ◽  
Proteolytic Enzyme ◽  
Trinitrobenzenesulfonic Acid ◽  
Titration Method ◽  
Pseudomonas Spp ◽  
Culture Filtrates ◽  
Microbial Protease ◽  
Ph Stat

The activity of purified and crude microbial proteases was measured by titration at pH 9 using an automatic pH-stat instrument. The ability of the pH-stat titration method and the trinitrobenzenesulfonic acid (TNBS) method to detect protease activity was compared. The pH-stat titration produced higher measurements of activity than the TNBS method when purified protease from Bacillus amyloliquefaciens was tested. Protease activity determination using the two methods resulted in a linear correlation of R2 = 0.985 and the same repeatability (C.V.=2.6%). The pH-stat titration method was more sensitive than the TNBS method in measuring activity of the purified protease, and it indicated greater proteolytic activity than the TNBS method when culture filtrates from five Pseudomonas spp. which produced proteolytic enzyme with greater activity at pH 9 than pH 7.5 were tested. When culture filtrates from four Pseudomonas spp. with similar but low proteolytic activity at pH 9 and 7.5 were tested, the two methods produced similar results. For proteases with optimum activity at or above pH 9, the pH-stat titration method was simplier, faster, and more sensitive than the TNBS method in determining activity.

scholarly journals PROTEOLYTIC ENZYMES AND ANTI-ENZYMES OF NORMAL AND PATHOLOGICAL CEREBRO-SPINAL FLUIDS

1909 ◽  
Vol 11 (5) ◽  
pp. 718-742 ◽  
Author(s):  
A. R. Dochez
Keyword(s):  
Blood Serum ◽  
Chronic Conditions ◽  
Proteolytic Enzyme ◽  
Acute Inflammation ◽  
Proteolytic Enzymes ◽  
The Body ◽  
Spinal Fluid ◽  
The Other ◽  
Serous Effusion ◽  
Pathological Conditions

The experiments which have been presented show that the spinal fluid occupies a unique position among the fluids which accumulate in serous cavities of the body. It contains normally neither proteolytic enzyme nor anti-enzyme, whereas blood serum, from which it is derived, exhibits both enzymotic and anti-enzymotic activity. In the blood anti-enzyme greatly predominates over enzyme, so that proteolysis does not occur, unless the anti-enzymotic power of the serum has been destroyed by the addition of acid. In pathological conditions both enzyme and anti-enzyme may make their appearance in the spinal fluid. With inflammations of other serous cavities of the body the anti-enzyme of the exuded serum as a rule preponderates over and restrains the activity of the proteolytic enzyme freed from leucocytes. On the other hand, in infection of the meninges with Diplococcus lanceolatus and with Streptococcus mucosus free proteolytic enzyme has been present in considerable amount in four of five fluids which have been tested. Free proteolytic enzyme has not been observed in the spinal fluid in cases of epidemic meningitis. The cases which have been studied demonstrate that in epidemic meningitis some anti-enzymotic action may be present in the early stages of the disease; but it tends to disappear rapidly so that anti-enzyme seems to be constantly at a low ebb. It is possible that the absence of anti-enzyme in normal spinal fluid, and the tendency for it to disappear so much more rapidly than in other inflammatory exudates, may explain in part the severity of acute meningeal infections. Non-inflammatory transudates into the subdural spaces differ from inflammatory exudates in that the inhibitory element of the blood serum accumulates, and this accumulation suggests an interference with the elimination of the antibody from the spinal fluid. Such interference is not evident in so-called serous meningitis. In content of anti-enzyme the spinal fluid of chronic conditions, such as tuberculous meningitis, apparently occupies an intermediate position between acute inflammation and serous effusion, and five of seven tuberculous fluids which were tested exhibited various degrees of anti-enzymotic action. Variations in content of enzyme and anti-enzyme, noted above, may depend upon the rapidity with which the fluid, carrying the elements mentioned, enters the spinal cavity, as well as upon the rate of their elimination from the spinal fluid. Subdural injection of large quantities of anti-meningitis serum (horse's blood serum) does not increase the anti-enzymotic activity of fluids withdrawn twenty-four hours after its injection; disappearance of anti-enzyme being caused by rapid elimination of serum from the spinal fluid.

A Study of the Proteolytic Enzyme Activity of the Pyloric Caeca of Redfish

1953 ◽  
Vol 10 (8) ◽  
pp. 590-598 ◽  
Author(s):  
Joseph A. Stern ◽  
Ernest E. Lockhart
Keyword(s):  
Enzyme Activity ◽  
Proteolytic Activity ◽  
Intestinal Mucosa ◽  
Proteolytic Enzyme ◽  
Enzyme Preparation ◽  
Statistical Study ◽  
Optimum Temperature ◽  
Suitable Material ◽  
Pyloric Caeca ◽  
Optimum Ph

The proteolytic activity of an enzyme preparation from the pyloric caeca of redfish (Sebastes marinus) was studied and measured colorimetrically by the biuret reaction. The optimum temperature of this preparation was found to be 51–52 °C. A statistical study of the data showed the optimum pH to be 8.75, or slightly higher than the optimum pH of trypsin. A comparison of the actions of a commercial leather bate, hog intestinal mucosa, papain, pancreatin, trypsin and the caecal enzyme of redfish on casein led to the conclusion that the pyloric caeca of redfish would furnish a suitable material from which to prepare a leather bate.

scholarly journals Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

2021 ◽  
Vol 11 (14) ◽  
pp. 6617
Author(s):  
Maëlys Brochard ◽  
Paula Correia ◽  
Maria João Barroca ◽  
Raquel P. F. Guiné
Keyword(s):  
Wheat Flour ◽  
Nutritional Composition ◽  
Cooking Time ◽  
The Other ◽  
Physical Characterization ◽  
Chemical Analyses ◽  
High Fiber ◽  
Chestnut Flour ◽  
Cooking Yield

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

scholarly journals Enzymes for Leather Processing: Effect on Pickling and Chroming

Materials ◽  
2021 ◽  
Vol 14 (6) ◽  
pp. 1480
Author(s):  
Renata Biškauskaitė ◽  
Violeta Valeikienė ◽  
Virgilijus Valeika
Keyword(s):  
Mechanical Properties ◽  
Acidic Medium ◽  
Proteolytic Enzymes ◽  
Relative Elongation ◽  
The Other ◽  
Shrinkage Temperature ◽  
Processing Effect ◽  
Leather Processing ◽  
Production Processes ◽  
Pickling Process

Recently, increasing attention has been paid to the application of enzymes in a wide variety of leather production processes. The aim of the present study was to investigate the action of enzymatic pickling on derma’s collagen and the influence of this action on subsequent processes and properties of chromed and finished leather. The application of active in acidic medium proteolytic enzymes in the pickling process led to an additional impact on derma structure: collagen was more strongly affected and the porosity of the pelt dermis was reduced, but the hide became more thermally stable. The enzymatically pickled pelt bonded more chromium and reached higher shrinkage temperature while chroming; dyes penetrated deeper; such leather bonded more fatliquors. On the other hand, the action of enzymes worsened the physical–mechanical properties of the leather, as the experimental leather was weaker than the conventional one. The first was characterised by weaker grain layer and had significantly higher relative elongation. Therefore, as some properties improve and others worsen during such a process, the application of every enzyme should be carefully investigated and optimized to produce a leather with defined properties.

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