Assessment of Propionibacterium Metabolic Activity on Protein Substrate of Sarcoplasmic Fraction in Hydrobionts’ Muscle Tissue


As a result of the conducted scientific researches, the authors analyzed methodical aspects of studying the proteolytic properties of Propionibacterium freudenreichii subsp. shermanii-KM 186 – the representatives of the probiotic group of microorganisms, which allowed not only to evaluate the enzymatic activity of the objects of study but also to discover how physical and chemical factors influence the proteins hydrolysis intensity in sarcoplasmic and myofibrillary fractions of hydrobionts’ muscle tissue. During the experiment which aimed at assessing the possibility of using individual protein fractions of fish muscle tissue as a substrate for proteolysis by Propionibacterium bacteria for the spectrophotometry analysis of their enzymatic activity, it was found that the sarcoplasmic fraction can be used as a substrate for studying the microorganisms’ proteolytic activity. Determination of the information content of tyrosine concentration measuring by spectrophotometry to characterize the proteolytic activity of bacterial suspensions showed that to assess the enzymatic activity of living microorganisms culture it is advisable to use not the absolute values of the bacterial suspension activity, expressed in μmolTYR/ml×min or the tyrosine concentration in the sample (μmol/L), but the change in the tyrosine level in comparison with its primary values. This way of expressing the results will allow us to assess the prevalence of processes (dissimilation/assimilation). In addition, the experiment revealed the characteristic response of the Propionibacterium bacteria’s metabolic activity to changes in the physical and chemical conditions.

[1] Khamagaeva, I. S., Boyarineva, I. V. et al. (2013). Study of probiotic properties of the combined starter. Technique and technology of food production, vol. 1, pp. 1–5.

[2] Piwowarek, K., Lipińska, E. et al. (2018). Propionibacterium spp. – source of propionic acid, vitamin B12, and other metabolites important for the industry. Applied Microbiology and Biotechnology, vol. 102 (2), pp. 515–538.

[3] Kaprelyants, L. V., Krupitskaya, L. A. (2017). Probiotic properties and biotechnological potential of propionic acid bacteria. Microbiology and biotechnology, vol. 1, pp. 6–15.

[4] Makarevich, D. V., Grokhovsky, V. A. (2018). On the possibility of using the proteolytic activity of probiotic microorganisms in certain technologies of water bioresources processing, in Proceedings of the International scientific and practical conference «Modern ecological, biological and chemical research, engineering and technology of production». Murmansk.

[5] Merenkova, S. P., Zinina, О. V. et al. (2019) The formation of the functional and technological properties of minced meat under the influence of a complex of enzymes. Bulletin of the South Ural State University. Ser. Food and Biotechnology, vol. 7(2), pp. 44–53.

[6] Uskova, M. A. (2010). Study of the properties of probiotic lactic acid bacteria as biologically active components of food. PhD dissertation thesis. Research Institute of Nutrition Russian Academy of Medical Sciences.

[7] Ovchinikova, S.I., Shirokaya, Т. A. et al. (2012). Analysis of biochemical processes characteristic of cod fish in low temperatures. Journal of Fisheries, vol.3, pp. 109–112.

[8] Pivnenko, Т. N., Rogatovskih, M. V. et al. (2015). The influence of protein and nucleotide hydrolysates from marine raw materials on the growth and development of microorganisms used in food production. University News. Ser. Food technology, vol. 5–6, pp.10–14.

[9] Kirillova, Y. A., Makarevich, D. V. et al. (2018). Study of protease activity of Streptococcus thermophilus against proteins of the sarcoplasmic fraction, in Materials of International scientific-practical conference «Modern ecological, biological and chemical research, engineering and technology of production.». Murmansk.

[10] Savijoki, K., Ingmer, H. et al. (2006). Proteolytic systems of lactis acid bacteria. Appl. Microbiol. Biotechnol, vol. 71, pp. 394–406.

[11] Ponomareva, O. I., Borisova, E. V. et al. (2017). The use of lactic acid bacteria for the preparation of sour ales. Vestnik Mezhdunarodnoi akademii kholoda, vol.2, pp. 13–17.

[12] Khamagaeva, I. S., Tsyrempilova, N. A. et al. (2015). Investigation of acid stress in propionic acid bacteria. Bulletin of the ESSUTM, vol. 6(57), pp. 5–8.