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Production and characterization of a tributyrin esterase from Lactobacillus plantarum suitable for cheese lipolysis

Esteban-Torres, M., Mancheño, J.M., de las Rivas, B., Muñoz, R.
Journal of dairy science 2014 v.97 no.11 pp. 6737-6744
Escherichia coli, Lactobacillus plantarum, calcium chloride, cheese ripening, cheeses, enzyme activity, fatty acids, flavor, fluorides, free fatty acids, genes, lactic acid, lactic acid bacteria, lipolysis, manufacturing, milk, pH, sodium chloride, sodium dodecyl sulfate, temperature, thermal stability, triacetin, triacylglycerol lipase, triacylglycerols, tributyrin
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.