Hydrolyse enzymatique des protéines par les bactéries du rumen

Abstract

The hydrolysis of proteins in the rumen is a process brought about mainly by bacteria, of which many species produce proteases. The majority of endopeptidases are cysteine proteases, whereas exopeptidases are mainly aminopeptidases. Prevotella ruminicola is distinguished from other bacterial species by its capacity to produce dipeptidases such as type I dipeptidyl aminopeptidase. The mechanisms controlling the synthesis of endo- and exopeptidases have been little studied. Enzyme production seems to depend on the concentrations of peptides, amino acids and carbohydrates. Proteolytic activity varies in relation to pH, and the concentrations of ions and phenolic compounds. Various works have shown that hydrolysis of a protein by enzymes depends on its three-dimensional structure and possible bonding to non-protein structures. These properties determine the peptide and amino acid concentrations that occur in the rumen. The molecular weight, hydrophobic property and primary structure of the peptides are the main factors that affect the hydrolysis and/or uptake of these compounds by rumen bacteria. The methodological problems inherent to assaying these compounds do however lead to current divergences of opinion concerning the physico-chemical characteristics of the peptides that escape rumen fermentation.