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Gluten-degrading proteases of Aspergillus speciesтезисы доклада
- Авторы: Lyamina V., Akyol A.K., Kornienko E., Lavrenova V.
- Сборник: FEBS OPEN BIO
- Серия: Supplement 2: 49th FEBS Congress
- Том: 15
- Тезисы
- Год издания: 2025
- Издательство: John Wiley & Sons Inc.
- Местоположение издательства: United States
- Номер статьи: P-40-023
- DOI: 10.1002/2211-5463.70071
- Аннотация: Some of the most common health disorders caused by food components are associated with gluten. These include celiac disease and gluten intolerance, which arecongenital and incurable. The only way to manage these conditions is through a glutenfree diet. Therefore, the development of glutendegrading agents is currently arelevant area of research. In this study, promising producers of glutenolytic enzymes were first selected using bioinformatics methods among species of the genusAspergillus. Further, the dynamics of their overall proteolytic and glutenolytic activities were studied during cultivation. Additionally, zymography was used todemonstrate the presence of high proteases activity in the culture liquid and high activity of isolated protease complex. The representatives whose enzymes are mostlikely to have glutenolytic activity turned out to be the species Aspergillus carbonarius, A. parasiticus and A. tubingensis. The selected species were cultivated insubmerged conditions with constant stirring, in a medium with gluten as an inducer of secretion of glutenolytic proteases. The activity of gluten hydrolysis and totalproteolytic activity were evaluated based on the results of spectrophotometry of reaction mixtures after enzymatic reactions of culture liquid with gluten and azocasein,respectively. A. parasiticus showed the highest hydrolysis activity in dynamics and the earliest peak of glutenolysis, namely on the 4th day of cultivation. Zymographywas performed in two variations of the separating gel composition: with gluten and gelatin. According to its results, in A. parasiticus, unlike other species, the presenceof glutenolytic proteases was detected throughout the entire cultivation period. The high molecular weight protease complex of A. parasiticus hydrolyzed gluten mosteffectively. Thus, A. parasiticus, previously unknown as a source of glutenases, turned out to be the most promising producer of the studied species of thegenus Aspergillus.
- Добавил в систему: Лавренова Виктория Николаевна