Applying Proteolytic Enzymes on Soybean

Soy proteins were incubated with a microbial acid protease (Molsin) under the following condition: substrate concentration, 1%; enzyme-substrate ratio (by weight), 1/100; pH, 2.8; and temperature, 40°C—flavor components and related impurities are removable from crude soy-protein concentrates by their incubation for 2 hr under the above condition. The acid-precipitated fraction of soy protein incubated for 2 hr with Molsin (i.e. 2 hr-proteolyzate) showed the following composition: 10% trichloroacetic acid (TCA) insoluble fraction, 47.52%; 10% TCA soluble peptide fraction, 52.02%; and free amino acid fraction, 0.46%. Gel filtration of the 2 hr-proteolyzate gave an elution pattern showing its molecular weight distribution.

In the process of the incubation of the acid-precipitated protein, the 10% TCA insoluble fraction showed increase in amino nitrogen content, its solubility in a phosphate buffer increased to change at 6 hr, and a hydrophobic amino acid share in this fraction increased gradually.

In vitro digestibility of the acid-precipitated fraction were improved and the lipoxygenase activity in this fraction decreased through the Molsin treatment.

Ultracentrifugal analysis showed a decreasing tendency of the cold-insoluble fraction of soy protein during its incubation with Molsin. Optical rotatory dispersion and circular dichroism study elucidated conformational changes in this fraction during its incubation either with or without Molsin.     

Applying Proteolytic Enzymes on Soybean

An indole derivative having blue fluorescence was produced in cooked soybean digested at 37°C for 24 hr with an acid proteinase Molsin (optimum pH: 2.8) from Aspergillus saitoi or a usual acid proteinase pepsin (optimum pH: 1.6) from beef stomach. This indole derivative was identical with a condensation product from l-tryptophan and n-hexanal. Based on MS, NMR, IR and UV spectrometry, the condensation product was identified as l-pentyl-2, 3, 4, 9-tetrahydro-lH-pyrido [3, 4-b]-indole-3-carboxylic acid [trivial name: 1-pentyl-l, 2, 3, 4-tetrahydro-2-carboline carboxylic acid-(3)].

Data were presented of the formation of the above indole derivative and of the resulting consumption of l-tryptophan and n-hexanal.

The possible ocurrence of the formation of Harmala alkaloids, i.e. 2-carboline derivatives, through in vitro digestion of soybean with acid proteinases was discussed.

A carbonyl-trapping ability of l-tryptophan was suggested.     

Proteolytic Enzymes and Biological Inhibitors

The serological relationship between bovine and swine trypsins, and bovine α-chymotrypsin has been studied with rabbit antisera at different stages in the immunization period. By using paper electrophoresis to distinguish between the naturally occurring inhibitors and the antienzymes in the γ-globulin fractions, combined with the casein precipitating inhibition test (electrophoretic CPI-test) it was found that at 18 days after immunization the antienzymes inhibited only the homologous enzymes. After an additional 12 and 24 days the anti- bovine trypsin also inhibited swine trypsin and α-chymotrypsin, and anti-swine trypsin inhibited bovine trypsin, while antia-chymotrypsin inhibited only the homologous enzyme. The enzyme inhibition in the heterologous systems was about 1/10 of that in the homologous systems. Similar results were obtained by applying the Kunitz test to isolated γ-globulins. The total trypsin inhibitory activity of the whole anti- bovine trypsin serum increased 50 % from the beginning to the end of the immunization period (tested on bovine trypsin). Using the double diffusion technique, cross precipitation only occurred between anti-bovine trypsin and swine trypsin. Acetyltrypsin (bovine) was affected by the 3 antisera in a way similar to native bovine trypsin. The results are discussed in relation to other reports concerning the serological relationship of animal proteinases.     

Applying Proteolytic Enzymes on Soybean

The soybean cold-insoluble protein was hydrolyzed with pepsin and the hydrolyzate was dialyzed. The diffusate was submitted to gel permeation chromatography of Sephadex G-10 and thin layer chromatography of silica gel G. A ninhydrin-negative bitter peptide was detected by chlorine-starch-iodine test and was purified by paper electrophoresis and by rechromatography on the silica gel. Azeotropic HCl hydrolysis of the peptide gave equal molar ratio of Ala, Glu, Gly, Ile, Leu, Phe, Ser and Val. N-Terminal residue was composed of pyrrolidone carboxylic acid, which was tentatively identified in comparison with the authentic sample by paper electrophoresis and thin layer chromatography. Hydrazinolysis of the peptide, followed by the 2,4-dinitrophenylation, produced α,α,γ-tri-DNP-glutamic acid-α,γ-dihydrazide and DNP-pyrrolidone carboxylic acid hydrazide, also supporting the N-terminal structure. Hydrolysis of the peptide by carboxypeptidase A gave Leu, Val, Phe, Ile, Ala, etc. in the order of the liberation rate. As the peptide fragments remaining in this hydrolyzate were detected pyrrolidone carboxyl-Gly·OH, pyrrolidone carboxyl-Gly-Ser·OH, pyrrolidone carboxyl-Gly-Ser-Ala·OH, etc. In conclusion, the structure of this peptide was proposed as: pyrrolidone carboxyl-Gly-Ser-Ala-Ile-Phe-Val-Leu·OH. Quantitative information about the total amount of pyrrolidone carboxyl residue contained in the peptic hydrolyzate of the soybean protein and sensory study on the bitterness of the peptide as referred by standard solution of phenylthiourea, were demonstrated.     

Yeast Cell Wall Bound Proteolytic Enzymes

Nearly all the amino group-producing activity of the autolysate of cells of Saccharomyces sake was recovered in the cell wall fraction obtained from the autolysis residue. The activity of the cell wall fraction was not lost even after repeated use.

The proteolytic activity of the fraction was not solubilized by incubation with detergents, disruption with cell mill or by freezing and thawing method, but was solubilized to some extent by incubation with a commercial yeast cell-lytic enzyme preparation.

The cell wall fraction hydrolysed casein to about 50%. When casein was previously treated with certain proteinases, more than 60% was digested. The activity of the fraction was significantly increased by the addition of Zn²⁺ while it was decreased by several proteolytic enzyme inhibitors. The interesting fact was that in the presence of EDTA the cell wall fraction showed only carboxypeptidase-like activity, and attacked the oxidized insulin B-chain to release two amino acids from the carboxyl terminal in known order.     

Proteolytic Enzymes in Growing Root Cells

The experimental material consisted of fifteen serial sections,each 1·o mm. in length, cut from the apex towards thebase of the bean root. Proteolytic enzymes were assayed at variouspH levels on corresponding groups of sections. Values per sectionwere converted to average values per cell by dividing each bythe number of cells occurring in the section. Evidence was obtainedfor the presence of two proteolytic enzymes or groups of enzymeswith different pH optima. Maximum activity of proteolytic enzymesis shown by cells which have ceased to grow and in which thelevel of protein and certain other enzymes is falling. The significanceof these observations in the interpretation of a mechanism ofcell growth is discussed.     

Studies on Proteolytic Enzymes of Streptomyces griseus

Separation and purification of proteolytic enzymes of Streptomyces griseus ATCC 3463 were undertaken by fractional precipitation with ethanol and ammonium sulfate followed by dialysis and finally applying zone electrophoresis on starch. In the experiment, peptidase free from proteinase and the latter enzyme free from the former were obtained. The purity was increased approximately 90-fold with the peptidase and 8-fold with the proteinase.     

Effect of Proteolytic Enzymes on Bacterial Flagella

Sheared flagella of Salmonella typhimurium strains SL 870 (Nml(+)Fla(+)) and SL 871 (Nml(-)Fla(+)) were found to be susceptible to proteolytic digestion by trypsin, chymotrypsin, and Pronase. The rate of tryptic digestion was similar for the epsilon-N-methyllysine-containing and the nonmethylated flagella. Thin fibers, which appeared to originate from only one end of the flagellar filament, were formed upon trypsin digestion. The fibers were not dissociated at extremes of pH or upon heating. The amino acid composition of the purified fibers was very different from that of intact Salmonella flagellin, and the fibers did not cross-react with antiflagellin or antiflagellar antiserum. The possible significance of these findings is discussed in relation to the flagellar structure.     

An Assessment of Proteolytic Enzymes in Tetrahymena thermophila

Cellular extracts of Tetrahymena thermophila were found to contain substantial levels of proteolytic activity. Protein digestion occurred over broad ranges of pH, ionic strength, and temperature and was stimulated by treatment with thiol reductants, EDTA and sodium dodecyl sulfate. Incubation at temperatures ≥60° C or with high concentrations of chaotropic reagents such as 10 M urea or 6 M guanidine-HCl caused an apparent irreversible loss of activity. Activity was also strongly diminished by increasing concentrations of divalent cations. Several peptide aldehydes, p-hydroxymercuribenzoate, and alkylating reagents such as iodoacetate, N-tosyl-L-lysine chloromethyl ketone, N-tosyl-L-phenylalanine chloromethyl ketone, N-methylmaleimide, and trans-epoxysuccinyl-L-leucylamido-(4-guanidino)-butane were potent inhibitors of proteolytic activity. Aprotinin diminished activity by approximately 40% while benzamidine, 3,4-dichloroisocoumarin, and trypsin inhibitors from soy bean, lima bean, and chicken egg caused relatively modest inhibition of proteolytic activity. Phenylmethanesulfonyl fluoride had no apparent effect. Electrophoretic separation of proteins on SDS-polyacrylamide gels copolymerized with gelatin substrate revealed that at least eight active proteolytic enzymes were present in cell extracts ranging in apparent molecular weight from 45,000 to 110,000. Five of these apparent proteases were detected in 70% ammonium sulfate precipitates. Gelatinase activity was not detectable when extracts were pretreated with iodoacetate or E-64, indicating that all of the enzymes observed in activity gels were sensitive to thiol alkylation. Cellular extracts of T. thermophila appeared to contain multiple forms of proteolytic enzymes which were stimulated by thiol reductants and inhibited by thiol modifying reagents. Accordingly, the proteolytic enzymes present in cell extracts appear to be predominantly cysteine proteinases.     

Studies on the Proteolytic Enzymes of Black Aspergilli

In order to investigate the production of acid protease, the cultivation conditons were studied with black Aspergilli belonging to Kuro-Koji mold group by solid cultivation (Koji-culture).

It was observed that the production of acid-protease by A. saitoi R-3813 mut. UV-13 was markedly increased by adding an adequate amount of an inorganic nitrogen compound to the cultivation medium. Concerning the production of acid protease by adding an inorganic nitrogen compound, one hundred and eighty-four strains of Kuro-Koji mold group and eleven strains of other Aspergilli were tested.     

Oxidation of Polyamines by Fungal Enzymes

Polyamine oxidase was found in mycelia of fungi belonging to the genera of Aspergillus, Mucor, Penicillium, Rhizopus, Cylindrocarpon, Fusarium and Gibberella when they were grown in medium containing spermine or spermidine as the sole source of nitrogen. The maximal formation of the enzymes of Penicillium chrysogenum and Aspergillus terreus was observed in early stationary phase of growth, and thereafter, the enzymes disappeared with consumption of substrate. The oxidation products of spermine and spermidine by the two enzymes were identified as putrescine, 3-aminopropionaldehyde and H₂O₂. Therefore, the enzymes were characterized as a type of polyamine oxidase of rat liver.     

Studies on the Proteolytic Enzymes of Black Aspergilli

The specificity of crystalline Asp. Saitoi proteinase on oxidized lysozyme has been investigated by application of the Sanger DNP-method.

It was found that this proteinase has a much broader specificity as compared with pepsin and Bac. subtilis proteinase.     

Studies on the Proteolytic Enzymes of Black Aspergilli

In order to determine the specificity of Aspergillus Saitoi protease, the hydrolyzate of B-chain of insulin oxidized by this enzyme was investigated on paperchromatography according to the 2,4-dinitrofluorobenzene technique. Specificity was compared with pepsin and other proteolytic enzymes.     

Studies on the Proteolytic Enzymes of Thermophilic Streptomyces

Proteolytic enzymes derived from thermophilic streptomyces sp. strain 1689 were purified and some properties were studied. A 8-fold purification was obtained from the culture supernatant by ammonium sulfate fractionation, acetone precipitation, and chromatography on CM-Sephadex. Two proteinases of almost identical properties were fractionated on CM-Sephadex chromatography. The purified preparations appeared to be homogeneous on ultracentrifugation. The optimum pH for proteolytic activity on casein was found to be pH 10.6~10.8. The stability was considerably increased by the addition of Ca⁺⁺, and the proteinases exhibited d relatively high thermal stability. Enzyme activity was inhibited by oxidizing agents, PCMB, potato inhibitor, DFP, and heavy metal ions. Na⁺, K⁺, Mg⁺⁺, and Fe⁺⁺ showed an activating effect.     

Removal of Proteolytic Enzymes with Aldehyde Treated Gelatin

In previous publications the use of gelatin, insolubilized with glutaraldehyde and formaldehyde, as a cation exchanger and gel exclusion agent respectively, was described^{1, 2}. This communication reports on an additional use of gelatin rendered insoluble with aldehydes.     

Action of Poly-l-malic Acid on Various Proteolytic Enzymes

The steam volatile neutral fraction of tobacco smoke condensates was separated into n-hexane, nitromethane and 1:4 water-methanol soluble fractions by solvent partition.

2.methyl-4-hydroxy-2-hexenoic acid lactone, dihydroactinidiolide and phthalide were isolated from the 1:4 water-methanol soluble fraction, the highly polar portion of the steam volatile neutral fraction was designated as the M fraction.

By continuing analysis of the M fraction from a previous paper, benzyl alcohol, phenyl-ethyl alcohol, pyrrole-2-aldehyde, α-pyrrylmethylketone, α-pyrrylethylketone, α-carbomethoxypyrrole, pyrrole-2-carbonitrile, methyl-pyrrole-2-carbonitrile, 3-methyl-, 3-ethyl-, 3-n-propyl-, 2,3-dimethyl-, 2-ethyl-3-methyl-2-cyclopentene-1-one and norsolanadione were identified.

Identification of the compounds was based on the spectroscopic method (IR, MS, UV and GC-MS) and gas chromatographic analysis.     

Protoplasmic Incompatibility: Possible Involvement of Proteolytic Enzymes

THE failure to form heterocaryons between non-isogenic strains in fungi, which has been reported for many species, results from protoplasmic disintegration that quickly follows hyphal fusion. Genetic control of this heterogenic incompatibility has been investigated especially in the Ascomycetes Neurospora crassa¹ and Podospora anserina². Cellular (or protoplasmic) incompatibility always arises from a very specific interaction between two genes. Allelic mechanisms, when antagonistic genes are allelic, are found in the two species. In Podospora anserina, however, three incompatibility mechanisms, c/d, c/e and r/v, involve genes of unlike loci^3,4.