Verification of a novel glyceraldehyde-3-phosphate dehydrogenase capable of histamine degradation and its preliminary application in wine production

• Published in: Food science and biotechnology Vol. 29; no. 12; pp. 1719 - 1726
• Main Authors: Jiang, Dongqi, Li, Huamin, Sun, Shuyang
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01-12-2020; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; 식품과학; Degradation; Characterization; Histamine; Glyceraldehyde-3-phosphate dehydrogenase; Application
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-020-00838-z

The search for enzymes with histamine-degrading activity is of great interest, since it has great potential in the way of solving the problem of high histamine levels in food. In this study, the gene of a novel histamine-degrading enzyme, i.e., glyceraldehyde-3-phosphate dehydrogenase (GAPDH) from
Lactobacillus plantarum
was cloned and successfully expressed in
Escherichia coli
DH5α, with the recombinant host determined as histamine-degrading active. The recombinant GAPDH was then purified to homogeneity by ammonium sulfate fraction and gel filtration. The optimum pH and temperature were 5.5 and 40 °C and it was strongly resistant to SO
2
and ethanol. Afterwards, the histamine degradative activity of partially purified GAPDH in actual wine environments (grape and cherry wines) was examined by incubating the enzymes in the middle, near the end and completion of malolactic fermentation, and histamine in the corresponding contaminated wines was decreased by 36.8–52.4%, 59.6–66.9% and 83.1–85.5%, respectively.