Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139

Chintagavongse, Napaporn; Kumura, Haruto; Hayakawa, Toru; Wakamatsu, Jun-ichi; Tamano, Koichi

Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139

Chintagavongse, Napaporn; Kumura, Haruto; Hayakawa, Toru et al.

Journal of bioscience and bioengineering, 2024, 137(5), 381-387

Permalink : https://hdl.handle.net/2115/92618

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アクセス権	open access
URI	https://hdl.handle.net/2115/92618
タイトル	Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139
著者	Chintagavongse, Napaporn ; Kumura, Haruto ; Hayakawa, Toru ; Wakamatsu, Jun-ichi ; Tamano, Koichi
著者名 Chintagavongse, Napaporn
e-Rad_Researcher 00241365 著者名 Kumura, Haruto
e-Rad_Researcher 20705173 著者名 Hayakawa, Toru
e-Rad_Researcher 30344493 著者名 Wakamatsu, Jun-ichi
e-Rad_Researcher 80392629 著者名 Tamano, Koichi
言語	英語
キーワード	Aspergillus oryzae
	Lipase
	Substrate
	Free fatty acids
	Rancidity
	In vitro curds
発行日	2024-03-01
出版者	Society for Bioscience and Bioengineering
収録物名	Journal of bioscience and bioengineering
巻(号)	137(5)
ページ	381-387
抄録	The adjunct product with enzymatic activity from Aspergillus oryzae is beneficial for flavor enrichment in the ripened cheese. However, an excessive lipolytic reaction leads to the release of volatile free fatty acids. Accordingly, a strong offflavor (i.e., rancidity) has been detected when A. oryzae AHU 7139 is used. To identify the rancidity -related lipase from this strain, we evaluated the substrate specificity and lipase distribution using five mutants cultured on a whey -based solid medium under different initial pH conditions. The results showed a higher diacylglycerol lipase activity than triacylglycerol lipase activity. Moreover, an initial pH of 6.5 for the culture resulted in higher lipolytic activity than a pH of 4.0, and most of the activity was found in the extracellular fraction. Based on the gene expression analysis by realtime polymerase chain reaction and location and substrate specificity, five genes (No. 1, No. 19, mdlB, tglA, and cutL) were selected among 25 annotated lipase genes to identify the respective knockout strains. Because DtglA and DmdlB showed an outstanding involvement in the release of free fatty acids, these strains were applied to in vitro cheese curd experiments. In conclusion, we posit that triacylglycerol lipase (TglA) plays a key role as the trigger of rancidity and the resulting diglycerides have to be exposed to diacylglycerol lipase (MdlB) to stimulate rancidity in cheese made with A. oryzae AHU 7139. This finding could help screen suitable A. oryzae strains as cheese adjuncts to prevent the generation of the rancid -off flavor. (c) 2024, The Society for Biotechnology, Japan. All rights reserved.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
権利情報	Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
権利情報	© <2024>. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
PISSN	1389-1723
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1016/j.jbiosc.2024.01.016