(12) United States Patent (10) Patent No.: US 7,741,438 B2 Steele Et Al

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(12) United States Patent (10) Patent No.: US 7,741,438 B2 Steele Et Al USOO7741438B2 (12) United States Patent (10) Patent No.: US 7,741,438 B2 Steele et al. (45) Date of Patent: Jun. 22, 2010 (54) METHODS AND COMPOSITIONS 6,066,610 A 5/2000 Sramek ...................... 510,284 INVOLVING ENDOPEPTIDASES PEPO2 AND 6,103,277 A 8/2000 Leufstedt et al. ............... 426,8 PEPO3 6,120,809 A 9/2000 Rhodes .......... 426/36 6,127,142 A 10/2000 Harboe et al. ... ... 435/68.1 (75) Inventors: James L. Steele, Middleton, WI (US); 6,139,889 A 10/2000 Guinee et al. ... ... 426/231 Jeffrey R. Broadbent, Smithfield, UT 6,140,078 A 10/2000 Sanders et al. ............. 435/69.1 (US); Vidya R. Sridhar, Portland, OR 6,183,804 B1 2/2001 Moran et al. ................ 426,582 (US) 6,242,036 B1 6/2001 Han et al. 426,582 6,258,390 B1 7/2001 Budtz 426/36 (73) Assignees: Wisconsin Alumni Research 6,270,823 B1 8, 2001 Jolkin ... 426,478 Foundation, Madison, WI (US); Utah 25. R 1939: y et al... 1. State University, Logan, UT (US) 6,335,0404-1-1 B1 1/2002 HolierOOOer et et al. al. ................... 426/34 c - r - 6,399,121 B1 6/2002 Nielsen ....................... 426/37 (*) Notice: Subsyster's 6,401,604 B1 6/2002 Rose et al. ...... ... 99/455 p C. 154(b) bV 904 d 6,410,076 B1 6/2002 Van Der Meulen 426,582 .S.C. 154(b) by ayS. 64 13,568 B1 7/2002 Rietveld ........ 426,582 6,416,797 B1 7/2002 Han et al. ..................... 426/36 (21) Appl. No.: 10/873,427 6,443,379 B2 9/2002 Lassmann ................... 242,178 1-1. 6,455,092 B1 9/2002 Begueria . 426,582 (22) Filed: Jun. 21, 2004 6,458,394 B1 10/2002 Talbott .... 426/36 O O 6,465,033 B2 10/2002 Menninga et al. 426,512 (65) Prior Publication Data 6,468,570 B1 10/2002 Haddad et al. .............. 426,231 US 2005/0281914A1 Dec. 22, 2005 6,475,290 B2 11/2002 Jones ............................ 134.2 6,475,538 B2 11/2002 Thakar et al. ... 426/43 Related U.S. Application Data 6,485,762 B1 1 1/2002 Rizvi et al. .. ... 426/34 6,548,089 B2 4/2003 Holier et al. ... 426/34 (60) Provisional application No. 60/480,536, filed on Jun. 6.551.635 B2 4/2003 Nielsen ....................... 426/37 20, 2003. 6,558,716 B1 5/2003 Smith et al. ................... 426/36 6,572,901 B2 6/2003 Han et al. ..................... 426/36 (51) Int. Cl. 6,686,324 B2 2/2004 Ramirez et al. ............. 510,218 C07K I4/00 (2006.01) (52) U.S. Cl. ........................ 530/350; 530/300; 435/7.1; 435/220 OTHER PUBLICATIONS (58) Field of Classification Search ........... ... None Seffernicket al. (J. Bacteriology, vol. 183, pp. 2405-2410, 2001).* See application file for complete search history. Wells, Biochemistry, vol. 29, pp. 8509-8517, 1990.* Guo et al. (PNAS, vol. 101, No. 25, pp. 9205-9210, 2004.* (56) References Cited Bartels et al., "Accelerated ripening of Gouda cheese. II. Effect of U.S. PATENT DOCUMENTS freeze-shocked Lactobacillus helveticus on proteolysis and flavor development.” Milchwissenschafi, 42(3): 139-144, 1987. 4,001,133 A 1/1977 Sorgenfreiet al. .......... 252,156 Bartels et al., "Accelerated ripening of Gouda cheese. I. Effect of 4.017.410 A 4, 1977 Sorgenfreiet al. .......... 252,156 heat-shocked thermophilic lactobacilli and streptococci on 4,063,893 A 12, 1977 Stoulil et al. .............. 23/23OR proteolysis and flavor development.”Milchwissenschafi, 42(2): 83 4,739.906 A 4, 1988 LoTurco ..... 222,153 88, 1987. 5,020,917 A 6, 1991 Homan ....................... 366,161 Broadbent et al., “Contribution of Lactococcus lactis cell envelope 5,106,631 A 4, 1992 Turner et al. ................... 4262 proteinase sepcificity to peptide accumulation and bitterness in 5,234,268 A 8, 1993 Homan .......... 366,161 reduced-fatcheddar cheese.” Appl. Environ. Microbiol. 68(4): 1778 5,356,639 A 10/1994 Jameson et al. ............... 426/40 1785, 2002. 5,387,422 A 2, 1995 Handel et al. .................. 4262 5,395,631 A 3/1995 Sweeney ....... ... 426/42 (Continued) 5,429,829 A 7/1995 Ernster, Sr. .... ... 426/36 5,462,755 A 10, 1995 Mehnert ..... ... 426/36 Primary Examiner Hope A Robinson 5,469,880 A 1 1/1995 Zimmerly ................... 137,240 (74) Attorney, Agent, or Firm Fulbright & Jaworski L.L.P. 5,505,979 A 4, 1996 Sevenich .................... 426,582 5,547,691 A 8/1996 Kjaer et al. ... 426/36 (57) ABSTRACT 5,554,398 A 9, 1996 Chen et al. ........... ... 426/36 5,593,598 A 1/1997 McGinness et al. 210,748 The present invention concerns the methods and composi 5,635,228 A 6/1997 Sponholtz .................... 426/36 tions involving endopeptidase enzymes, especially PepO2 5,643,621 A 7, 1997 Mehnert ...................... 426/36 and PepO3 from L. helveticus, and their use in reducing 5,688,542 A 1 1/1997 Tortosa ........................ 426/36 bitterness by cleaving bitter peptides. In particular embodi 5,776,351 A 7, 1998 McGinness et al. ......... 210,748 5,853,786 A 12, 1998 Anbarci et al. ....... ... 426,582 ments of the invention, these methods and compositions 5,888,966 A 3/1999 Larsen et al. .................. 514/2 apply to the cheesemaking process. The invention also con 5.948,459 A 9, 1999 Telford ....................... 426,512 cerns the use of PepO2 and/or PepO3 polypeptides in the 5.988,052 A 1 1/1999 Abler .......................... 99.494 treatment or prevention of celiac sprue or as a food additive. 6,020,324. A 2/2000 Jamas et al. .................. 514/54 6,026,740 A 2/2000 Abler .......................... 99.494 6 Claims, 9 Drawing Sheets US 7,741.438 B2 Page 2 OTHER PUBLICATIONS Kaminogawa et al., “Identification of low molecular weigh peptides in Gouda-type cheese and evidence for the formulation of these Broadbent et al., “Peptide accumulation and bitterness in cheddar peptides from 23 N-terminal residues of Osl-casein by proteinases of cheese made using single-strain Lactococcus lactis starters with dis Streptococcus Cremoris H61.J. Food Sci., 51(5):1253-1264, 1986. tinct proteinase specificities,” J. Dairy Sci., 81:327-337, 1998. Khalid and Marth, “Purification and partial characterization of a Chavagnatetal, "Purification, characterization, cloning and sequenc prolyl-dipeptidyl aminopeptidase from Lactobacillus helveticus ing of the gene encoding oligopeptidase PepO from Streptococcus CNRZ 32.” Appl. Environ. Microbiol., 56(2):381-388, 1990. therrnophilus A.” FEMS Microbiol Lett., 191:79-85, 2000. Khalid et al., “Peptide hydrolases of Lactobaculus helveticus and Chen and Okayama, “High-efficiency transformation of mammalian Lactobacullus delbrueckii ssp. bulgaricus,” J. Dairy Sci., 74:29-45. cells by plasmid DNA.” Mol Cell Biol. 7(8):2745-2752., 1987. 1991. Chen and Steele, "Genetic characterization and physiological role of Kok and De Vos, In: Genetics and Biotechnology of Lactic Acid endopeptidase O from Lactobacillus helveticus CNRZ32.” Appl. Bacteria, Glasson and de Vos (Eds.), Blackie Academic and Profes Environ. Microbiol. 64(9):3411-3415, 1998. sional, Glasgow, 1994. Chen et al., “Identification and characterization of Pep O2 from Kunjiet al., “The proteolytic systems of lactic acid bacteria.” Antonie Lactobacillus helveticus CNRZ32, an enzyme involved in the hydrolysis of a B-casein derived bitter peptide.” J. Anim. Sci., van Leeuwenhoek, 70: 187-221, 1996. 78(Supp. 1):401, 2000. Lee et al., “Removal of bitterness from the bitter peptides extracted Chen et al., “Identification and characterization of Lactobacillus from cheddar cheese with peptidases from Lactococcus lactis ssp. helveticus PepO2, an endopeptidase with post-proline specificity.” cremoris SK 11.” J. Dairy Sci., 7.9:1521-1528, 1996. Appl. Environ. Microbiol. 69(2): 1276-1282, 2003. Lemieux and Simard, “Bitter flavour in dairy products I. A review of Christensen et al., “Hydrolysis of casein-derived peptides CS1 the factors likely to influence its development, mainly in cheese casein(fl-9) and B-casein(fl.93-209) by Lactobacillus helveticus manufacture. Lait., 71:599-636, 1991. peptidase deletion mutants indicates the presence of a previously Madkor et al., “Ripening of cheddar cheese with added attenuated undetected endopeptidase.” Appl. Environ. Microbiol. 69(2): 1283 adjunct cultures of Lactobacilli,” J. Dairy Sci., 83:1684-1691, 2000. 1286, 2003. Mierau et al., “Cloning and sequencing of the gene for a Lactococcal Christensen et al., “Peptidase and amino acid catabolism in lactic acid endopeptidase, an enzyme with sequence similarity to mammalian bacteria.' Antonie van Leeuwenhoek, 76:217-246, 1999. enkephalinase.” J. Bacteriology, 175(7):2087-2096, 1993. Christensen, “Peptidases of Lactobacillus helveticus: role in physi Mulholland, “Proteolytic systems of dairy lactic acid bacteria.” In: ology and casein hydrolysis.” In: Peptidases of Lactobacillus Microbiology and Biochemistry of Cheese and Fermented Milk, Law helveticus. Role in Physiology and Casein Hydrolysis, University of (Ed.), Blackie Academic and Professional, Glasgow, 1997. Wisconsin-Madison, 2000. Niven et al., “A study of the substrate specificity of aminopeptidase Christensson et al., “Cloning and expression of an oligopeptidase, N. from Lactococcus lactis subsp. cremoris Wg2. Appl. Environ. PepO, with novel specificity from Lactobacillus rhamnosus HNO01 Microbiol. 44:100-105, 1995. (DR20). Appl. Environ, Microbiol., 68(1):254-262, 2002. Nowakowski et al., "Cloning of peptidase genes from Lactobacillus Exterkate and Alting, “The role of starter peptidases in the initial helveticus CNRZ 32.” Appl. Microbiol. Biotechnol. 39:204-210, proteolytic events leading to amino acids in Gouda cheese.” Int. 1993. Dairy.J., 5:15-28, 1995. Pederson et al., “Genetic characterization of a cell envelope-associ Fenster and Steele, “Characterization of an arylesterase from ated proteinase from Lactobacillus helveticus CNRZ32.J. Bacteri Lactobacillus helveticus CNRZ.32.J. Appl. Microbiol. 88(4):572 ology, 181(15):4592-4597, 1999.
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