Specific peptides of casein pancreatic digestion enhance the production of tetanus toxin

Porfı́rio, Zenaldo; Prado, Sally Müller Affonso; Vancetto, Mary Dalva Caparroz; Fratelli, Fernando; Alves, Elias W.; Raw, Isaı́as; Fernandes, Beatriz Lieblich; Camargo, Antônio Carlos Martins de; Lebrun, Ivo

doi:10.1046/j.1365-2672.1997.00299.x

Cited by 29 publications

(16 citation statements)

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“…In addition to the studies already discussed in this paper, the complexity of the medium supplementation has been reported to interfere with specific metabolic pathways, such as control of glycogen metabolism in yeast 11 , secretion of enzymatic activities 9,17,25,[28][29][30]40,42 , primary 1 and secondary 8 metabolites. The effect induced by specific kinds of peptides on metabolic routes of nitrogen and carbon metabolism have also been considered.…”

Section: Discussionmentioning

confidence: 85%

“…It is worth noting that there is an increasing interest in biologically active peptides released from proteins by enzymatic hydrolysis such as those obtained from milk proteins 20,27 . Recent studies have reported on the effect of specific peptides of casein pancreatic digestion on the production of tetanus toxin 28 and on the increased growth effect on lactic acid bacteria promoted by yeast extract filtrates 12 .…”

Section: Discussionmentioning

confidence: 99%

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Effect of Sugar Catabolite Repression in Correlation with the Structural Complexity of the Nitrogen Source on Yeast Growth and Fermentation

Cruz

Batistote

Ernandes

2003

Journal of the Institute of Brewing

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Biomass and ethanol production by industrial Saccharomyces cerevisiae strains were strongly affected by the structural complexity of the nitrogen source during fermentation in media containing galactose, and supplemented with a nitrogen source varying from a single ammonium salt (ammonium sulfate) to free amino acids (casamino acids) and peptides (peptone). Diauxie was observed at low galactose concentrations independent of nitrogen supplementation. At high sugar concentrations altered patterns of galactose utilisation were observed. Biomass accumulation and ethanol production depended on the nature of the nitrogen source and were different for baking and brewing ale and lager strains. Baking yeast showed improved galactose fermentation performance in the medium supplemented with casamino acids. High biomass production was observed with peptone and casamino acids for the ale brewing strain, however high ethanol production was observed only in the presence of casamino acids. Conversely, peptone was the nitrogen supplement that induced higher biomass and ethanol production for the lager brewing strain. Ammonium salts always induced poor yeast performance. The results with galactose differed from those obtained with glucose and maltose which indicated that supplementation with a nitrogen source in the peptide form (peptone) was more positive for yeast metabolism, suggesting that sugar catabolite repression has a central role in yeast performance in a medium containing nitrogen sources with differing levels of structural complexity.

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Section: Discussionmentioning

confidence: 85%

Section: Discussionmentioning

confidence: 99%

Effect of Sugar Catabolite Repression in Correlation with the Structural Complexity of the Nitrogen Source on Yeast Growth and Fermentation

Cruz

Batistote

Ernandes

2003

Journal of the Institute of Brewing

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“…CO 2 seems to stimulate bont/B gene expression and subsequent neurotoxin production in C. botulinum type B (Lövenklev et al, 2004b). Moreover, short peptides from media containing pancreatic digest of casein are essential for toxin production by C. tetani (Porfirio et al, 1997). Growth temperature is a common signal involved in the control of alternative sigma factors and subsequent regulated gene expression.…”

Section: Discussionmentioning

confidence: 99%

Expression of botulinum neurotoxins A and E, and associated non-toxin genes, during the transition phase and stability at high temperature: analysis by quantitative reverse transcription-PCR

2006

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Production of botulinum neurotoxin A (BoNT/A) and associated non-toxic proteins (ANTPs), which include a non-toxic non-haemagglutinin (NTNH/A) as well as haemagglutinins (HAs), was found previously to be dependent upon an RNA polymerase alternative sigma factor (BotR/A). Expression of the botR/A, bont/A and antp genes, monitored by reverse transcription and real-time PCR analysis, occurred concomitantly at the transition between the exponential and stationary growth phases of Clostridium botulinum A. The botR/A expression level was about 100-fold less than those of the bont/A and antp genes. Therefore, BotR/A is an alternative sigma factor controlling the botulinum A locus genes during the transition phase. The highest toxin concentration was released into the culture supernatant 12 h after maximum expression of the botR/A, bont/A and antp genes, without any apparent bacterial lysis. Toxin levels were then stable over 5 days in cultures at 37 6C, whereas a dramatic decrease in lethal activity was observed between 24 and 48 h in cultures at 44 6C. High temperature did inhibit transcription, since expression levels of the botR/A, bont/A and antp genes were similar in cultures at 37 and 44 6C. However, incubation at 44 6C triggered a calcium-dependent protease that degraded BoNT/A and NTNH/A, but not HAs. In C. botulinum E, which contains no gene related to botR, the bont/E and p47 genes were also expressed during the transition phase, and no protease activation at 44 6C was evident.

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“…It is worth noting the increasing interest in biologically active peptides released from proteins by enzymatic hydrolysis such as those obtained from milk proteins 23,29 . In addition, recent studies have reported on the effect of specific peptides of casein pancreatic digestion on the production of tetanus toxin 30 and on the increased growth effect on lactic acid bacteria promoted by yeast extract filtrates 13 . The results presented in this work show that the structural complexity of the nitrogen source interferes with the fermentation performance of industrial baking and brewing ale and lager yeast strains.…”

Section: (-7'977-32mentioning

confidence: 99%

Structural Complexity of the Nitrogen Source and Influence on Yeast Growth and Fermentation

Cruz

Cilli

Ernandes

2002

Journal of the Institute of Brewing

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The structural complexity of the nitrogen source strongly affects both biomass and ethanol production by industrial strains of Saccharomyces cerevisiae, during fermentation in media containing glucose or maltose, and supplemented with a nitrogen source varying from a single ammonium salt (ammonium sulfate) to free amino acids (casamino acids) and peptides (peptone). Diauxie was observed at low glucose and maltose concentrations independent of nitrogen supplementation. At high sugar concentrations diauxie was not easily observed, and growth and ethanol production depended on the nature of the nitrogen source. This was different for baking and brewing ale and lager yeast strains. Sugar concentration had a strong effect on the shift from oxido-fermentative to oxidative metabolism. At low sugar concentrations, biomass production was similar under both peptone and casamino acid supplementation. Under casamino acid supplementation, the time for metabolic shift increased with the glucose concentration, together with a decrease in the biomass production. This drastic effect on glucose fermentation resulted in the extinction of the second growth phase, probably due to the loss of cell viability. Ammonium salts always induced poor yeast performance. In general, supplementation with a nitrogen source in the peptide form (peptone) was more positive for yeast metabolism, inducing higher biomass and ethanol production, and preserving yeast viability, in both glucose and maltose media, for baking and brewing ale and lager yeast strains. Determination of amino acid utilization showed that most free and peptide amino acids present, in peptone and casamino acids, were utilized by the yeast, suggesting that the results described in this work were not due to a nutritional status induced by nitrogen limitation.Key words: Amino acids, fermentation, nitrogen metabolism, peptides, Saccharomyces, yeast. -2863(9'8-32Yeast are able to use a wide variety of compounds as a carbon and nitrogen source 8,44,45 . Nitrogen is one of the main elements found in many macromolecules of living organisms, playing a central role in structure and function, and most organisms have elaborate control mechanisms to provide a constant supply of nitrogen 8,21,22,37,45 . Thus, a substantial proportion of cellular activity is concerned with procuring and assimilating nitrogen. It has been observed that ammonia, asparagine, glutamine and glutamate are preferentially used by yeast 21,37 . When these primary nitrogen sources are absent, or present in concentrations low enough to limit growth, other nitrogen sources such as nitrite, nitrate, amides, amino acids and peptides can be used. The utilization of secondary nitrogen sources requires the synthesis of specific-catabolic enzymes and permeases, the expression of which is highly regulated by a process known as nitrogen catabolite repression. The latter is prevented in the presence of a preferred nitrogen source 21,45 . Studies on the effect of nitrogen with only one compound as sole nitrogen and/or carbon source...

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Specific peptides of casein pancreatic digestion enhance the production of tetanus toxin

Cited by 29 publications

References 3 publications

Effect of Sugar Catabolite Repression in Correlation with the Structural Complexity of the Nitrogen Source on Yeast Growth and Fermentation

Effect of Sugar Catabolite Repression in Correlation with the Structural Complexity of the Nitrogen Source on Yeast Growth and Fermentation

Expression of botulinum neurotoxins A and E, and associated non-toxin genes, during the transition phase and stability at high temperature: analysis by quantitative reverse transcription-PCR

Structural Complexity of the Nitrogen Source and Influence on Yeast Growth and Fermentation

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