English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/46777
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Characterization of a benzyl alcohol dehydrogenase from Lactobacillus plantarum WCFS1

AuthorsLandete, José María ; Rodríguez, Héctor ; Rivas, Blanca de las ; Muñoz, Rosario
KeywordsBenzyl alcohol dehydrogenase
Benzyl alcohol
Aromatic alcohols
Aroma
Benzaldehyde
Issue Date2008
PublisherAmerican Society for Microbiology
CitationJournal of Agricultural and Food Chemistry 56(12): 4497–4503 (2008)
AbstractAroma is an important sensory parameter of food products. Lactic acid bacteria have enzymatic activities that could be important in the modification of food aroma. The complete genome sequence from Lactobacillus plantarum WCFS1 shows a gene (lp_3054) putatively encoding a protein with benzyl alcohol dehydrogenase activity. To confirm its enzymatic activity lp_3054 from this strain has been overexpressed and purified. Protein alignment indicated that lp_3054 is a member of the family of NAD(P)-dependent long-chain zinc-dependent alcohol dehydrogenases. In lp_3054 all of the residues involved in zinc and cofactor binding are conserved. It is also conserved the residue that determines the specificity of the dehydrogenase toward NAD+ rather than NADP+ and, therefore, L. plantarum benzyl alcohol dehydrogenase is less active in the presence of NADP+ than in the presence of NAD+. The purified enzyme exhibits optimal activity at pH 5.0 and 30 °C. The kinetic parameters Km and Vmax on benzyl alcohol as a substrate were, respectively, 0.23 mM and 204 μmol h-1 mg-1. Besides its activity toward benzyl alcohol, it showed activity against nerol, geraniol, phenethyl alcohol, cinnamyl alcohol, and coniferyl alcohol, all of which are volatile compounds involved in determining food aroma. The biochemical demonstration of a functional benzyl alcohol dehydrogenase activity in this lactic acid bacteria species should be considered when the influence of bacterial metabolism in the aroma of food products is determined
Publisher version (URL)http://dx.doi.org/10.1021/jf800500v
URIhttp://hdl.handle.net/10261/46777
DOI10.1021/jf800500v
ISSN0021-8561
Appears in Collections:(IFI) Artículos
Files in This Item:
File Description SizeFormat 
benzyl_alcohol_dehydrogenase_Landete.pdf162,61 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.