高耐盐性尿酶降解了大豆中的乙烯基碳酸盐
Qingtao Liu1,2, Han Wang1, Wenqing Zhang3
1Anhui Engineering Laboratory for Industrial Microbiology Molecular Breeding, College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China.
Journal of agricultural and food chemistry
|September 13, 2024
概括
发现了一种来自Alicyclobacillus pomorum的新型尿氨酶酶. 这种酶有效降解了食物中的致癌物乙基碳酸盐 (EC) 和烯胺,在恶劣条件下显示稳定性,用于潜在的食品工业应用.
科学领域:
- 生物催化和酶工程 生物催化和酶工程
- 食品科学与技术 食品科学与技术
- 环境微生物学环境微生物学
背景情况:
- 乙碳酸盐 (EC) 是一种在发酵食品中发现的致癌物.
- 现有的尿酶因对乙醇,盐和酸性条件的敏感性而受到限制.
- 需要新的生物催化剂来提高食品安全.
研究的目的:
- 发现和描述一种具有增强稳定性和活性的新型尿氨酶.
- 评估新酶在食品中降解致癌物质的潜力.
- 评估酶对工业食品加工条件的耐受性.
主要方法:
- 数据库搜索以确定潜在的尿氨酸酶基因.
- 在大肠杆菌中基因克隆和过度表达.
- 酶净化和表征 (pH/温度最佳,基质亲和力,稳定性测试).
- 在大豆模型中对乙基碳酸盐和烯胺的降解试验.
主要成果:
- 一种来自Alicyclobacillus pomorum的新型尿氨酶,ApUH被确定并进行了鉴定.
- ApUH表现出广泛的pH耐受性 (pH4.0-9.0) 和在12%的NaCl和10%的乙醇中稳定.
- 该酶有效降解乙基碳酸盐,并显示对烯胺的活性.
- 在测试条件下的大豆样本中观察到显著的EC降解.
结论:
- 新型尿酶ApUH表现出强大的稳定性和广泛适用性.
- ApUH具有显著的潜力,可以降低发酵食品中的致癌物水平.
- 这种酶为提高食品安全和质量提供了一个有希望的解决方案.
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