Microbial glutaminase

Biochemistry, molecular approaches and applications in the food industry

Renu Nandakumar, Kazuaki Yoshimune, Mamoru Wakayama, Mitsuaki Moriguchi

Research output: Contribution to journalReview article

86 Citations (Scopus)

Abstract

Glutaminase is widely distributed in microorganisms including bacteria, yeast and fungi. The enzyme mainly catalyzes the hydrolysis of γ-amido bond of L-glutamine. In addition, some enzymes also catalyze γ-glutamyl transfer reaction. A highly savory amino acid, L-glutamic acid and a taste-enhancing amino acid of infused green tea, theanine can be synthesized by employing hydrolytic or transfer reaction catalyzed by glutaminase. Therefore, glutaminase is one of the most important flavor-enhancing enzymes in food industries. In this review, subsequent to a discussion on the definition of glutaminase, the enzymatic properties, applications of glutaminase in the food industry, and occurrence and distribution of the enzyme are described. We then illustrate the gene cloning, primary structure, and 3D-structure of glutaminase. Finally, to facilitate the future applications of glutaminase in food fermentations, the mechanisms of action of salt-tolerant glutaminase are briefly discussed.

Original languageEnglish (US)
Pages (from-to)87-100
Number of pages14
JournalJournal of Molecular Catalysis B: Enzymatic
Volume23
Issue number2-6
DOIs
StatePublished - Sep 1 2003

Fingerprint

Glutaminase
Biochemistry
Food Industry
Enzymes
Amino acids
Industry
Cloning
Flavors
Fungi
Microorganisms
Yeast
Fermentation
Hydrolysis
Satureja
Bacteria
Genes
Amino Acids
Salts
Tea
Acids

Keywords

  • Amidohydrolase
  • Glutamic acid
  • Glutaminase
  • Glutamine

ASJC Scopus subject areas

  • Catalysis
  • Bioengineering
  • Biochemistry
  • Process Chemistry and Technology

Cite this

Microbial glutaminase : Biochemistry, molecular approaches and applications in the food industry. / Nandakumar, Renu; Yoshimune, Kazuaki; Wakayama, Mamoru; Moriguchi, Mitsuaki.

In: Journal of Molecular Catalysis B: Enzymatic, Vol. 23, No. 2-6, 01.09.2003, p. 87-100.

Research output: Contribution to journalReview article

Nandakumar, Renu ; Yoshimune, Kazuaki ; Wakayama, Mamoru ; Moriguchi, Mitsuaki. / Microbial glutaminase : Biochemistry, molecular approaches and applications in the food industry. In: Journal of Molecular Catalysis B: Enzymatic. 2003 ; Vol. 23, No. 2-6. pp. 87-100.
@article{3d887d8e556349878b64ec90b08122d7,
title = "Microbial glutaminase: Biochemistry, molecular approaches and applications in the food industry",
abstract = "Glutaminase is widely distributed in microorganisms including bacteria, yeast and fungi. The enzyme mainly catalyzes the hydrolysis of γ-amido bond of L-glutamine. In addition, some enzymes also catalyze γ-glutamyl transfer reaction. A highly savory amino acid, L-glutamic acid and a taste-enhancing amino acid of infused green tea, theanine can be synthesized by employing hydrolytic or transfer reaction catalyzed by glutaminase. Therefore, glutaminase is one of the most important flavor-enhancing enzymes in food industries. In this review, subsequent to a discussion on the definition of glutaminase, the enzymatic properties, applications of glutaminase in the food industry, and occurrence and distribution of the enzyme are described. We then illustrate the gene cloning, primary structure, and 3D-structure of glutaminase. Finally, to facilitate the future applications of glutaminase in food fermentations, the mechanisms of action of salt-tolerant glutaminase are briefly discussed.",
keywords = "Amidohydrolase, Glutamic acid, Glutaminase, Glutamine",
author = "Renu Nandakumar and Kazuaki Yoshimune and Mamoru Wakayama and Mitsuaki Moriguchi",
year = "2003",
month = "9",
day = "1",
doi = "10.1016/S1381-1177(03)00075-4",
language = "English (US)",
volume = "23",
pages = "87--100",
journal = "Journal of Molecular Catalysis - B Enzymatic",
issn = "1381-1177",
publisher = "Elsevier",
number = "2-6",

}

TY - JOUR

T1 - Microbial glutaminase

T2 - Biochemistry, molecular approaches and applications in the food industry

AU - Nandakumar, Renu

AU - Yoshimune, Kazuaki

AU - Wakayama, Mamoru

AU - Moriguchi, Mitsuaki

PY - 2003/9/1

Y1 - 2003/9/1

N2 - Glutaminase is widely distributed in microorganisms including bacteria, yeast and fungi. The enzyme mainly catalyzes the hydrolysis of γ-amido bond of L-glutamine. In addition, some enzymes also catalyze γ-glutamyl transfer reaction. A highly savory amino acid, L-glutamic acid and a taste-enhancing amino acid of infused green tea, theanine can be synthesized by employing hydrolytic or transfer reaction catalyzed by glutaminase. Therefore, glutaminase is one of the most important flavor-enhancing enzymes in food industries. In this review, subsequent to a discussion on the definition of glutaminase, the enzymatic properties, applications of glutaminase in the food industry, and occurrence and distribution of the enzyme are described. We then illustrate the gene cloning, primary structure, and 3D-structure of glutaminase. Finally, to facilitate the future applications of glutaminase in food fermentations, the mechanisms of action of salt-tolerant glutaminase are briefly discussed.

AB - Glutaminase is widely distributed in microorganisms including bacteria, yeast and fungi. The enzyme mainly catalyzes the hydrolysis of γ-amido bond of L-glutamine. In addition, some enzymes also catalyze γ-glutamyl transfer reaction. A highly savory amino acid, L-glutamic acid and a taste-enhancing amino acid of infused green tea, theanine can be synthesized by employing hydrolytic or transfer reaction catalyzed by glutaminase. Therefore, glutaminase is one of the most important flavor-enhancing enzymes in food industries. In this review, subsequent to a discussion on the definition of glutaminase, the enzymatic properties, applications of glutaminase in the food industry, and occurrence and distribution of the enzyme are described. We then illustrate the gene cloning, primary structure, and 3D-structure of glutaminase. Finally, to facilitate the future applications of glutaminase in food fermentations, the mechanisms of action of salt-tolerant glutaminase are briefly discussed.

KW - Amidohydrolase

KW - Glutamic acid

KW - Glutaminase

KW - Glutamine

UR - http://www.scopus.com/inward/record.url?scp=0042433539&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0042433539&partnerID=8YFLogxK

U2 - 10.1016/S1381-1177(03)00075-4

DO - 10.1016/S1381-1177(03)00075-4

M3 - Review article

VL - 23

SP - 87

EP - 100

JO - Journal of Molecular Catalysis - B Enzymatic

JF - Journal of Molecular Catalysis - B Enzymatic

SN - 1381-1177

IS - 2-6

ER -