| Title: | Characterization of effector protein Hap determining meat spoilage process from meat-borne Aeromonas salmonicida |
| Author(s): | Shao L; Chen S; Ning Z; Xu X; Wang H; |
| Address: | "Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: huuwang@njau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2023.135457 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The spoilage roles of effector proteins secreted by dominant spoilage bacteria during food spoilage remained unknown. In this investigation, a hemagglutinin protease (Hap) belonging to the M4 family metallopeptidase was identified from Aeromonas salmonicida 29 isolate. It, has a molecular weight of 33.5 kDa, a V(max) of 17.06 mug/mL/min, and a K(m) of 2.46 mg/mL, and is conserved in various dominant spoilage bacteria. The stability testing demonstrated that Hap could maintain specific activity in the common environments (pH, temperature, and metal ions) of chilled meat. It exhibited high spoilage ability on meat in situ, increasing TVB-N, pH values, and the production of volatile organic compounds (VOCs), which was consistent with proteolytic activity analysis, completely confirming the determinant role of Hap for meat spoilage. These observations will enrich the spoilage theory and provide new insights into the control of food quality and safety" |
| Keywords: | *Aeromonas salmonicida/genetics/metabolism Food Microbiology Meat/microbiology Bacteria/metabolism Metalloproteases/metabolism Aeromonas salmonicida Characterization Chilled meat Hemagglutinin protease (Hap) Purification Spoilage; |
| Notes: | "MedlineShao, Liangting Chen, Shanshan Ning, Zhenzhen Xu, Xinglian Wang, Huhu eng England 2023/01/16 Food Chem. 2023 Jun 1; 410:135457. doi: 10.1016/j.foodchem.2023.135457. Epub 2023 Jan 11" |
