Lutz Fischer

Prof. Lutz Fischer

Institute of Food Science and Biotechnology, Department of Biotechnology and Enzyme Science, University of Hohenheim (Stuttgart), Garbenstr. 25, D-70593 Stuttgart, Germany

Research Focus & Metrics

Academic Career Length

25Years (2002-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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3 June 2015 in Journal of Agricultural and Food Chemistry
Verified
Journal Article
Closed access
MMMichael Merz
Michael Merz
TEThomas Eisele
Thomas Eisele
PBPieter Berends
Pieter Berends
DADaniel Appel
Daniel Appel
SRSwen Rabe
Swen Rabe
Lutz FischerLutz Fischer
Lutz Fischer


19 February 2018 in Applied Microbiology and Biotechnology
Verified
Journal Article
Closed access
PDF file
XCXue Cai
Xue Cai
ISInes Seitl
Ines Seitl
WMWanmeng Mu
Wanmeng Mu
TZTao Zhang
Tao Zhang
TSTimo Stressler
Timo Stressler
BJBo Jiang
Bo Jiang


19 July 2013 in PLOS ONE
Verified
Journal Article
Open access
PDF file
TSTimo Stressler
Timo Stressler
TEThomas Eisele
Thomas Eisele
MSMichael Schlayer
Michael Schlayer
SLSabine Lutz-Wahl
Sabine Lutz-Wahl
Lutz FischerLutz Fischer
Lutz Fischer
The proline-specific X-prolyl dipeptidyl aminopeptidase (PepX; EC 3.4.14.11) and the general aminopeptidase N (PepN; EC 3.4.11.2) from Lactobacillus helveticus ATCC 12046 were produced recombinantly in E. coli BL21(DE3) via bioreactor cultivation. The maximum enzymatic activity obtained for PepX was 800 µkatH-Ala-Pro-pNA L−1, which is approx. 195-fold higher than values published previously. To the best of our knowledge, PepN was expressed in E. coli at high levels for the first time. The PepN activity reached 1,000 µkatH-Ala-pNA L−1. After an automated chromatographic purification, both peptidases were biochemically and kinetically characterized in detail. Substrate inhibition of PepN and product inhibition of both PepX and PepN were discovered for the first time. An apo-enzyme of the Zn2+-dependent PepN was generated, which could be reactivated by several metal ions in the order of Co2+>Zn2+>Mn2+>Ca2+>Mg2+. PepX and PepN exhibited a clear synergistic effect in casein hydrolysis studies. Here, the relative degree of hydrolysis (rDH) was increased by approx. 132%. Due to the remarkable temperature stability at 50°C and the complementary substrate specificities of both peptidases, a future application in food protein hydrolysis might be possible.

11 January 2013 in European Food Research and Technology
Verified
Journal Article
Open access
PDF file
TEThomas Eisele
Thomas Eisele
TSTimo Stressler
Timo Stressler
BKBertolt Kranz
Bertolt Kranz
Lutz FischerLutz Fischer
Lutz Fischer
Bacillus lentus alkaline peptidase (BLAP) was used for casein (CN) hydrolysis in an enzyme membrane reactor (EMR) because it was found that BLAP was competitively inhibited by its products. The employed membranes had different molecular weight cut-offs (MWCO 1, 5 and 10 kDa). It was shown that the productivity of the EMR could be significantly improved (28 %) in comparison with batch hydrolysis under the same conditions after 20 h. All resulting EMR peptide mixtures showed a homogenous peptide pattern in HPLC–UV analysis. The obtained peptide mixtures exhibited Angiotensin-I-converting enzyme (ACE) inhibitory and antioxidative activity. The ACE inhibition of the peptide mixtures was dependent on the MWCO of the membranes. The resulting apparent IC50 values were 115, 131 and 420 μg ml−1 for the 1, 5 and 10 kDa MWCO membranes, respectively. In kinetic studies, a mixed-type inhibition was observed for the three peptide mixtures. The radical scavenging activity was determined with the ABTS assay, and IC50 values between 20 and 25 μg ml−1 were obtained for the generated peptide mixtures. In addition, the identified VYPFPGPIPN peptide exhibited ACE inhibition and antioxidant activity with IC50 values of 325 and 6.2 μM, respectively. The peptide YQEPVLGPVRGPFPIIV exhibited radical scavenging activity with an IC50 value of 5.2 μM.