Research of Multicopper Oxidase and Its Degradation of Histamine in Lactiplantibacillus plantarum LPZN19

Abstract

In order to explore the structural changes and products of histamine degradation by multicopper oxidase (MCO) in Lactiplantibacillus plantarum LPZN19, a 1500 bp MCO gene in L. plantarum LPZN19 was cloned, and the recombinant MCO was expressed in E. coli BL21 (DE3). After purification by Ni2+-NTA affinity chromatography, the obtained MCO has a molecular weight of 58 kDa, and it also has the highest enzyme activity at 50 °C and pH 3.5, with a relative enzyme activity of 100%, and it maintains 57.71% of the relative enzyme activity at 5% salt concentration. The secondary structure of MCO was determined by circular dichroism, in which the proportions of the α-helix, β-sheet, β-turn and random coil were 2.9%, 39.7%, 21.2% and 36.1%, respectively. The 6xj0.1.A with a credibility of 68.21% was selected as the template to predict the tertiary structure of MCO in L. plantarum LPZN19, and the results indicated that the main components of the tertiary structure of MCO were formed by the further coiling and folding of a random coil and β-sheet. Histamine could change the spatial structure of MCO by increasing the content of the α-helix and β-sheet. Finally, the LC-MS/MS identification results suggest that the histamine was degraded into imidazole acetaldehyde, hydrogen peroxide and ammonia.

Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine

“…In addition, cadaverine content was much higher in the HS group than in the other samples, whereas histamine content decreased in all samples after inoculation, which was particularly noticeable in samples S, B, and F. LAB has tyrosine decarboxylase activity, which may lead to elevated tyramine content during fermentation, but histamine is degraded by LAB to substances such as imidazole acetaldehyde, hydrogen peroxide, and ammonia. The ability of LAB to synthesize biogenic amines in an ethanol environment is affected by pH and strain, especially pH, with the highest production of histamine and tyramine occurring in beer at pH 4 and 5, respectively ( Pei et al, 2023 ). The histamine content in S, F and B fluctuated between 1.27 and 2.94 mg/L, which is lower than the limits for histamine in wines from France (8 mg/mL), Australia (10 mg/mL), and Switzerland (10 mg/mL).…”