Verification of a novel glyceraldehyde-3-phosphate dehydrogenase capable of histamine degradation and its preliminary ap
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Verification of a novel glyceraldehyde-3-phosphate dehydrogenase capable of histamine degradation and its preliminary application in wine production Dongqi Jiang1,2 • Huamin Li1,3 • Shuyang Sun1,3
Received: 19 May 2020 / Revised: 22 September 2020 / Accepted: 12 October 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract The search for enzymes with histamine-degrading activity is of great interest, since it has great potential in the way of solving the problem of high histamine levels in food. In this study, the gene of a novel histamine-degrading enzyme, i.e., glyceraldehyde-3-phosphate dehydrogenase (GAPDH) from Lactobacillus plantarum was cloned and successfully expressed in Escherichia coli DH5a, with the recombinant host determined as histamine-degrading active. The recombinant GAPDH was then purified to homogeneity by ammonium sulfate fraction and gel filtration. The optimum pH and temperature were 5.5 and 40 °C and it was strongly resistant to SO2 and ethanol. Afterwards, the histamine degradative activity of partially purified GAPDH in actual wine environments (grape and cherry wines) was examined by incubating the enzymes in the middle, near the end and completion of malolactic fermentation, and histamine in the corresponding
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10068-020-00838-z) contains supplementary material, which is available to authorized users. & Shuyang Sun [email protected] Dongqi Jiang [email protected] Huamin Li [email protected] 1
School of Food Engineering, Ludong University, Yantai 264025, Shandong, People’s Republic of China
2
Institute of Food Science and Engineering, Yantai University, Yantai 264005, Shandong, People’s Republic of China
3
Institute of Bionanotechnology, Ludong University, Yantai 264025, Shandong, People’s Republic of China
contaminated wines was decreased by 36.8–52.4%, 59.6–66.9% and 83.1–85.5%, respectively. Keywords Histamine Degradation Glyceraldehyde-3phosphate dehydrogenase Characterization Application
Introduction Biogenic amines (BA) are non-volatile low molecular weight nitrogenous organic bases, widely present in fermented food and beverages including wine (Doeun et al., 2017; Guo et al., 2015). Histamine is the most toxic amine found in wine, and the consumption of wine containing a high concentration of histamine may cause serious human health problems, such as hot flush, difficulty in breathing, urticaria and rashes (Kim and Kim, 2016; KovacovaHanuskova et al., 2015). Concerning the widespread BA contamination problem in wine (Choi et al., 2019; Guo et al., 2015; Henrı´quez-Aedo et al., 2016), an effective method is proposed and seems to gain more interest nowadays, which is the use of food microorganisms or enzymes that are able to degrade BA already present in wine (Alvarez and Moreno-Arribas, 2014; Callejo´n et al., 2014). And some Lactobacillus plantarum species have been proved quite effective in the reduction of BAs in synthetic or actual wine environment (Calle
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