POLYAMINES AFFECT ACTIVITY OF AMINOPEPTIDASES FROM LACTOBACILLUS-SAKE

Authors
Citation
Y. Sanz et F. Toldra, POLYAMINES AFFECT ACTIVITY OF AMINOPEPTIDASES FROM LACTOBACILLUS-SAKE, Journal of food science, 62(4), 1997, pp. 870-872
Citations number
25
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
00221147
Volume
62
Issue
4
Year of publication
1997
Pages
870 - 872
Database
ISI
SICI code
0022-1147(1997)62:4<870:PAAOAF>2.0.ZU;2-R
Abstract
The effects of polyamines (agmatine, cadaverine, putrescine, spermidin e and spermine) on the activity of the main aminopeptidases (AP I and AP II) from Lactobacillus sake were determined. Concentrations in the range of 1 mM caused 6-25% inhibition of AP I except for spermine (45% inhibition). Higher polyamine levels (5-10 mM), except for putrescine , exerted a stronger inhibition (20-60%) on AP I. Agmatine and putresc ine also reduced AP II activity (6-25%) at concentrations of 0.1-10 mM while cadaverine did not have a notable effect. Spermidine and spermi ne stimulated (15-70%) the activity of AP II at concentrations >1 mM. Thus, control of polyamine levels is important because they are a pote ntial hazard for human health and also because of their effects on ami nopeptidase activity.