Characterization of ornithine decarboxylase with histidine decarboxylase activity in natural histidine decarboxylase gene deletion Enterobacter hormaechei RH3

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology Pub Date : 2024-09-19 DOI:10.1016/j.fm.2024.104644

Huijie Pei , Yilun Wang , Wei He , Yue Zhang , Lamei Yang , Jinhai Li , Yixuan Ma , Xinjie Hu , Shuhong Li , Jianlong Li , Kaidi Hu , Aiping Liu , Xiaolin Ao , Hui Teng , Ran Li , Qin Li , Likou Zou , Shuliang Liu , Yong Yang

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引用次数: 0

Abstract

Histamine is predominantly produced in sausages via the decarboxylation of histidine by bacteria. Furthermore, histamine-producing bacteria usually possess the enzyme histidine decarboxylase (hdc). Enterobacter hormaechei RH3 isolated from sausages exhibited significant levels of histamine production despite the absence of hdc. In this study, we elucidated the previously unidentified mechanism underlying histamine production by RH3. We identified an enzyme, NehdX-772, exhibiting the hdc activity from the cell lysate supernatant of RH3, which was annotated as ornithine decarboxylase. The optimal activity of NehdX-772 was recorded at 35 °C and pH 6.0, and it could tolerate a salt concentration of 2.5% (w/v) NaCl. Moreover, artificial inoculation revealed that NehdX-772 was synthesized at significant levels in sausages, leading to an increase in histamine levels. The discovery of NehdX-772 explains the underlying mechanism of histamine production by RH3 and can be applied to decrease histamine production in sausages.

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天然组氨酸脱羧酶基因缺失肠杆菌 RH3 中具有组氨酸脱羧酶活性的鸟氨酸脱羧酶的特征

香肠中的组胺主要是通过细菌对组氨酸的脱羧作用产生的。此外，产生组胺的细菌通常具有组氨酸脱羧酶（hdc）。从香肠中分离出的荷尔玛氏肠杆菌 RH3 虽然不含组氨酸脱羧酶，但却能产生大量组胺。本研究阐明了 RH3 产生组胺的未知机制。我们从 RH3 的细胞裂解上清液中鉴定出了一种具有 hdc 活性的酶 NehdX-772，并将其命名为鸟氨酸脱羧酶。NehdX-772 在 35 ℃ 和 pH 值为 6.0 时具有最佳活性，并能耐受 2.5%（w/v）NaCl 的盐浓度。此外，人工接种显示，NehdX-772 在香肠中的合成水平很高，导致组胺含量增加。NehdX-772 的发现解释了 RH3 产生组胺的基本机制，可用于减少香肠中组胺的产生。

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来源期刊

Food microbiology 工程技术-生物工程与应用微生物

CiteScore

11.30

自引率

3.80%

发文量

179

审稿时长

44 days

期刊介绍： Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.