L-pyroglutamic acid ring-opening enzyme

JP2024006086A5Pending Publication Date: 2025-04-14KIKKOMAN CORP
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Patent Information

Application Number
JP2022106652
Authority / Receiving Office
JP · JP
Patent Type
Applications
Current Assignee / Owner
Filing Date
2022-06-30
Publication Date
2025-04-14

AI Technical Summary

Technical Problem

Existing enzymes for converting L-pyroglutamic acid to L-glutamic acid are either ATP-dependent, making them unsuitable for food and beverage production, or operate optimally at pH levels that do not match the acidic conditions found in fermented foods and drinks.

Method used

An ATP-independent L-pyroglutamic acid ring-opening enzyme derived from the genus Priestia, specifically Priestia megaterium or Priestia aryabhattai, with optimal pH and temperature conditions suitable for acidic environments, requiring zinc ions and having a unique carboxypeptidase motif for activity.

Benefits of technology

The enzyme effectively converts L-pyroglutamic acid to L-glutamic acid in foods and beverages, maintaining umami flavor by operating at low pH and temperature conditions, and enhancing L-glutamic acid concentration in various food products.

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Abstract

To provide an ATP-independent L-pyroglutamic acid ring-opening enzyme that can be used in the production of seasonings and preserved food.SOLUTION: A novel L-pyroglutamic acid ring-opening enzyme has following properties: optimal pH: 6.0-6.5, optimal temperature: 45-65°C, temperature stability: 50°C or lower, and molecular weight: 58-62 kDa. The novel L-pyroglutamic acid ring-opening enzyme further has an amino acid sequence of SEQ ID NO: 3, a sequence with at least 90% identical to the amino acid sequence of SEQ ID NO: 3, or an amino acid sequence derived by modifying the amino acid sequence of SEQ ID NO: 3 through substitution, deletion, or addition of one or several amino acids.SELECTED DRAWING: Figure 15
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