Transpeptidases

Enzymes that catalyse the formation of an amide linkage between a free amino group and a carboxyl group — transferring peptide segments during protein synthesis and remodelling. Transpeptidases include the bacterial enzymes that cross-link peptidoglycan in cell walls (the targets of penicillin) and the sortases anchoring surface proteins. In food science, transpeptidation activity of microbial enzymes can modify protein functionality — altering solubility, gelation, and flavour release — during fermentation. Understanding these enzymes matters both for antibiotic stewardship in agriculture and for controlling the proteolytic texture development of fermented foods.