Polyamines Affect Activity of Aminopeptidases from Lactobacillus sake

Authors

  • YOLANDA SANZ,

    1. Authors Sanz and Toldrá are with Instituto de Agroquímica y Tecnología de Alimentos (C.S.I.C.), Apartado 73, 46100 Burjassot (Valencia), Spain. Address inquiries to Dr. F. Toldrá.
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  • FIDEL TOLDRÁ

    1. Authors Sanz and Toldrá are with Instituto de Agroquímica y Tecnología de Alimentos (C.S.I.C.), Apartado 73, 46100 Burjassot (Valencia), Spain. Address inquiries to Dr. F. Toldrá.
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  • This work has been supported by grant ALI94–0728 from Comisión Interministerial de Ciencia y Tecnologia (CICYT), Spain. The FPI scholarship to Y. Sanz is gratefully acknowledged.

ABSTRACT

The effects of polyamines (agmatine, cadaverine, putrescine, spermidine and spermine) on the activity of the main aminopeptidases (AP I and AP II) from Lactobacillus sake were determined. Concentrations in the range of 1 mM caused 6–25% inhibition of AP I except for spermine (45% inhibition). Higher polyamine levels (5–10 mM), except for putrescine, exerted a stronger inhibition (20–60%) on AP I. Agmatine and putrescine also reduced AP II activity (6–25%) at concentrations of 0.1–10 mM while cadaverine did not have a notable effect. Spermidine and spermine stimulated (15–70%) the activity of AP II at concentrations >1 mM. Thus, control of polyamine levels is important because they are a potential hazard for human health and also because of their effects on aminopeptidase activity.

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