scholarly journals Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli

2019 ◽  
Vol 86 (5) ◽  
Author(s):  
Gautam Gaur ◽  
Jee-Hwan Oh ◽  
Pasquale Filannino ◽  
Marco Gobbetti ◽  
Jan-Peter van Pijkeren ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Acid Metabolism ◽  
Hydroxycinnamic Acid ◽  
Hydroxycinnamic Acids ◽  
Comparative Genomic ◽  
Plant Metabolites ◽  
Content Type ◽  
Genomic Analyses

ABSTRACT Phenolic acids are among the most abundant phenolic compounds in edible parts of plants. Lactic acid bacteria (LAB) metabolize phenolic acids, but the enzyme responsible for reducing hydroxycinnamic acids to phenylpropionic acids (HcrB) was only recently characterized in Lactobacillus plantarum. In this study, heterofermentative LAB species were screened for their hydroxycinnamic acid metabolism. Data on strain-specific metabolism in combination with comparative genomic analyses identified homologs of HcrB as putative phenolic acid reductases. Par1 and HcrF both encode putative multidomain proteins with 25% and 63% amino acid identity to HcrB, respectively. Of these genes, par1 in L. rossiae and hcrF in L. fermentum were overexpressed in response to hydroxycinnamic acids. The deletion of par1 in L. rossiae led to the loss of phenolic acid metabolism. The strain-specific metabolism of phenolic acids was congruent with the genotype of lactobacilli; however, phenolic acid reductases were not identified in strains of Weissella cibaria that reduced hydroxycinnamic acids to phenylpropionic acids. Phylogenetic analysis of major genes involved in hydroxycinnamic acid metabolism in strains of the genus Lactobacillus revealed that Par1 was found to be the most widely distributed phenolic acid reductase, while HcrB was the least abundant, present in less than 9% of Lactobacillus spp. In conclusion, this study increased the knowledge on the genetic determinants of hydroxycinnamic acid metabolism, explaining the species- and strain-specific metabolic variations in lactobacilli and providing evidence of additional enzymes involved in hydroxycinnamic acid metabolism of lactobacilli. IMPORTANCE The metabolism of secondary plant metabolites, including phenolic compounds, by food-fermenting lactobacilli is a significant contributor to the safety, quality, and nutritional quality of fermented foods. The enzymes mediating hydrolysis, reduction, and decarboxylation of phenolic acid esters and phenolic acids in lactobacilli, however, are not fully characterized. The genomic analyses presented here provide evidence for three novel putative phenolic acid reductases. Matching comparative genomic analyses with phenotypic analysis and quantification of gene expression indicates that two of the three putative phenolic acid reductases, Par1 and HcrF, are involved in reduction of hydroxycinnamic acids to phenylpropionic acids; however, the activity of Par2 may be unrelated to phenolic acids and recognizes other secondary plant metabolites. These findings expand our knowledge on the metabolic potential of lactobacilli and facilitate future studies on activity and substrate specificity of enzymes involved in metabolism of phenolic compounds.

The mechanism of iron uptake in Bacillus subtilis

1970 ◽  
Vol 16 (12) ◽  
pp. 1285-1291 ◽  
Author(s):  
W. J. Peters ◽  
R. A. J. Warren
Keyword(s):  
Bacillus Subtilis ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Iron Uptake ◽  
Hydroxamic Acids ◽  
Acid Complex ◽  
Iron Deficient ◽  
Active Transport System ◽  
Energy Dependent

A variety of phenolic compounds and hydroxamic acids reduced or prevented phenolic acid and coproporphyrin accumulation by iron-deficient cultures of Bacillus subtilis, but only if they were added to cultures with levels of iron which alone did not prevent accumulation. The compounds also increased iron uptake by iron-deficient cultures and norma) cultures. When radioactive catechol or 2,3-dihydroxybenzoic acid was used to increase iron uptake by iron-deficient cells, only very low levels of radioactivity remained associated with the cells. It is suggested that B. subtilis produces phenolic acids to solubilize iron; that other phenolic compounds or hydroxamic acids may substitute for the phenolic acids produced by B. subtilis; that the iron: phenolic acid complex does not enter the cell; and that the iron is removed from the complex at the cell surface and taken into the cell by an energy-dependent active transport system.

scholarly journals The genomic sequence ofExiguobacterium chiriqhuchastr. N139 reveals a species that thrives in cold waters and extreme environmental conditions

PeerJ ◽  
2017 ◽  
Vol 5 ◽  
pp. e3162 ◽  
Author(s):  
Ana Gutiérrez-Preciado ◽  
Carlos Vargas-Chávez ◽  
Mariana Reyes-Prieto ◽  
Omar F. Ordoñez ◽  
Diego Santos-García ◽  
...  
Keyword(s):  
Acid Metabolism ◽  
High Salinity ◽  
Genomic Sequence ◽  
Ultraviolet B ◽  
Comparative Genomic ◽  
Ultraviolet B Radiation ◽  
Genomic Analyses ◽  
High Concentrations ◽  
And Coping ◽  
Cold Lake

We report the genome sequence ofExiguobacterium chiriqhuchastr. N139, isolated from a high-altitude Andean lake. Comparative genomic analyses of theExiguobacteriumgenomes available suggest that our strain belongs to the same species as the previously reportedE. pavilionensisstr. RW-2 andExiguobacteriumstr. GIC 31. We describe this species and propose thechiriqhuchaname to group them. ‘Chiri qhucha’ in Quechua means ‘cold lake’, which is a common origin of these three cosmopolitan Exiguobacteria. The 2,952,588-bpE. chiriqhuchastr. N139 genome contains one chromosome and three megaplasmids. The genome analysis of the Andean strain suggests the presence of enzymes that conferE. chiriqhuchastr. N139 the ability to grow under multiple environmental extreme conditions, including high concentrations of different metals, high ultraviolet B radiation, scavenging for phosphorous and coping with high salinity. Moreover, the regulation of its tryptophan biosynthesis suggests that novel pathways remain to be discovered, and that these pathways might be fundamental in the amino acid metabolism of the microbial community from Laguna Negra, Argentina.

scholarly journals Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2798
Author(s):  
Simone Schefer ◽  
Marie Oest ◽  
Sascha Rohn
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Phenolic Compound ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Food Science ◽  
Cereal Products ◽  
Rye Bread ◽  
Ternary Interactions ◽  
Bread Properties

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

scholarly journals Influence of Cooking Process on Phenolic Marker Compounds of Vegetables

2003 ◽  
Vol 73 (2) ◽  
pp. 152-159 ◽  
Author(s):  
Andlauer ◽  
Stumpf ◽  
Hubert ◽  
Rings ◽  
Fürst
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Fruits And Vegetables ◽  
Flavonoid Glycosides ◽  
Plant Metabolites ◽  
Secondary Plant Metabolites ◽  
Beneficial Effects ◽  
Cooking Process ◽  
Marker Compounds ◽  
Water Volumes

Phenolic compounds are secondary plant metabolites which have long been associated with flavor and color characteristics of fruits and vegetables. These phenolic compounds attract great interest due to their postulated health protecting properties. However, adequate intakes and absorption rate of phenolic compounds are necessary for these beneficial effects. Until now, little is known about alterations of phenolic compounds content by the cooking process. In the present study, the influence of different volumes of cooking water on the amount of selected phenolic marker compounds resting in the vegetables was assessed. In zucchini, rutin was quantified as a marker for flavonoid glycosides. Chlorogenic acid, representative of phenolic acids was analyzed in carrots. In beans, rutin and quercitrin, both belonging to flavonoid glycosides, were investigated. In potatoes, chlorogenic and caffeic acid were determined. The cooking of zucchini, beans and carrots with smaller amounts of water resulted in significant higher content of phenolic phytochemicals in the vegetables compared to cooking with larger water volumes. For potatoes, which showed great variations in content of phenolic acids after cooking, no significant differences in phenolic acids was observed. It can be concluded from these observations, that real intakes of phenolic compounds from cooked vegetables are lower and that the amounts consumed are therefore overestimated.

scholarly journals Deciphering the Origins and Tracking the Evolution of Cholera Epidemics with Whole-Genome-Based Molecular Epidemiology

mBio ◽  
2013 ◽  
Vol 4 (5) ◽  
Author(s):  
Yonatan H. Grad ◽  
Matthew K. Waldor
Keyword(s):  
Point Mutations ◽  
Comparative Genomic ◽  
Whole Genome ◽  
Cholera Outbreak ◽  
Outbreak Strain ◽  
Security Forces ◽  
Content Type ◽  
Cholera Epidemic ◽  
Genomic Analyses ◽  
The World

ABSTRACT The devastating Haitian cholera outbreak that began in October 2010 is the first known cholera epidemic in this island nation. Epidemiological and genomic data have provided strong evidence that United Nations security forces from Nepal introduced toxigenic Vibrio cholerae O1, the cause of epidemic cholera, to Haiti shortly before the outbreak arose. However, some have contended that indigenous V. cholerae contributed to the outbreak. In a recent paper (mBio 4:e00398-13, 2013), L. S. Katz et al. explored the nature and rate of changes in this ancient pathogen’s genome during an outbreak, based on whole-genome sequencing of 23 Haitian V. cholerae clinical isolates obtained over a 20-month period. Notably, they detected point mutations, deletions, and inversions but found no insertion of horizontally transmitted DNA, arguing strongly against the idea that autochthonous V. cholerae donated DNA to the outbreak strain. Furthermore, they found that Haitian epidemic V. cholerae isolates were virtually untransformable. Comparative genomic analyses revealed that the Haitian isolates were nearly identical to isolates from Nepal and that the Nepalese-Haitian isolates were distinguishable from isolates circulating elsewhere in the world. Reconstruction of the phylogeny of the Haitian isolates was consistent with a single introduction of V. cholerae to Haiti sometime between late July and late October 2010, dates remarkably concordant with epidemiological observations. In aggregate, this paper provides additional compelling evidence that the V. cholerae strain responsible for the Haitian cholera epidemic came from Nepal and illustrates the power of whole-genome-based analyses for epidemiology, pathogen evolution, and forensics.

scholarly journals Assessment of the potential of Artemisia annua L. as a source of biologically active substances in Belarus

2019 ◽  
Vol 24 ◽  
pp. 290-295
Author(s):  
H. G. Shutava ◽  
S. N. Shysh ◽  
P. S. Shabunya ◽  
S. A. Fatykhava ◽  
E. D. Skakovski ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Essential Oil ◽  
Essential Oils ◽  
Phenolic Acids ◽  
Artemisia Annua ◽  
Hydroxycinnamic Acids ◽  
Biologically Active ◽  
Artemisia Annua L ◽  
Agroclimatic Zone ◽  
Ground Mass

Aim. The aim of the work was to assess the composition of biologically active compounds in plants of Artemisia annua L. Methods. The plants were grown on the experimental plot of the Central Botanical Garden of the National Academy of Sciences of Belarus. Essential oil from the above-ground mass was isolated by the method of water-steam distillation. To analyze the content of flavonoids and hydroxycinnamic acids, we used the method of quantitative extraction and spectrophotometric determination of the total content of hydroxycinnamic acids in the presence of flavonoids in plant extractive substances, and the method of Folin-Chocalteu was used to determine the content of phenolic compounds. Analysis of the essential oils was performed by GC and NMR. The analysis of the content of phenolic acids in extracts was performed by HPLC. Results. The genetic potential of A. annua was evaluated under conditions of the central agroclimatic zone of Belarus. The yield and composition of essential oils, the content of phenolic compounds and flavonoids, the composition of phenolic acids were studied. Conclusions. A. annua in the conditions of the central agroclimatic zone of Belarus contains essential oil, which is dominated by isoartemisia ketone, β-selinene, β-myrcene and camphor. In the above-ground mass phenolic acids including chlorogenic acid and isomers of caffeoylquinic acid were predominant in the composition of phenolic compounds. Keywords: annual wormwood, essential oil, phenolic compounds, phenolic acids.

Das Vorkommen von Glucosaminestern der Hydroxy-zimtsäuren in Gewebekulturen von Nicotiana tabacum

1965 ◽  
Vol 20 (12) ◽  
pp. 1297-1301 ◽  
Author(s):  
L. Bergmann ◽  
W. Thies ◽  
K. Erdelsky
Keyword(s):  
Phenolic Compounds ◽  
Nicotiana Tabacum ◽  
Ferulic Acid ◽  
Spectral Data ◽  
Phenolic Acid ◽  
Hydroxycinnamic Acids ◽  
Tissue Cultures ◽  
Acid Esters

Tissue cultures of Nicotiana tabacum var. “Samsun” contain an array of phenolic compounds. Beside the known glucose and quinyl esters of the hydroxycinnamic acids three hitherto unreported phenolic acid esters were isolated from tobacco tissue cultures. The analytical and spectral data presented in this paper lead to the conclusion that these compounds are glucosamine esters of p-coumaric, caffeic, and ferulic acid.

scholarly journals Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

2013 ◽  
Vol 110 (8) ◽  
pp. 1500-1511 ◽  
Author(s):  
Raul Zamora-Ros ◽  
Joseph A. Rothwell ◽  
Augustin Scalbert ◽  
Viktoria Knaze ◽  
Isabelle Romieu ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Phenolic Acid ◽  
Experimental Studies ◽  
European Countries ◽  
Food Sources ◽  
Total Phenolic ◽  
Plant Metabolites ◽  
Men And Women ◽  
Acid Intake ◽  
Prospective Investigation

Phenolic acids are secondary plant metabolites that may have protective effects against oxidative stress, inflammation and cancer in experimental studies. To date, limited data exist on the quantitative intake of phenolic acids. We estimated the intake of phenolic acids and their food sources and associated lifestyle factors in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Phenolic acid intakes were estimated for 36 037 subjects aged 35–74 years and recruited between 1992 and 2000 in ten European countries using a standardised 24 h recall software (EPIC-Soft), and their food sources were identified. Dietary data were linked to the Phenol-Explorer database, which contains data on forty-five aglycones of phenolic acids in 452 foods. The total phenolic acid intake was highest in Aarhus, Denmark (1265·5 and 980·7 mg/d in men and women, respectively), while the intake was lowest in Greece (213·2 and 158·6 mg/d in men and women, respectively). The hydroxycinnamic acid subclass was the main contributor to the total phenolic acid intake, accounting for 84·6–95·3 % of intake depending on the region. Hydroxybenzoic acids accounted for 4·6–14·4 %, hydroxyphenylacetic acids 0·1–0·8 % and hydroxyphenylpropanoic acids ≤ 0·1 % for all regions. An increasing south–north gradient of consumption was also found. Coffee was the main food source of phenolic acids and accounted for 55·3–80·7 % of the total phenolic acid intake, followed by fruits, vegetables and nuts. A high heterogeneity in phenolic acid intake was observed across the European countries in the EPIC cohort, which will allow further exploration of the associations with the risk of diseases.

scholarly journals Content of Phenolic Compounds and Organic Acids in the Flowers of Selected Tulipa gesneriana Cultivars

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5627
Author(s):  
Agnieszka Krzymińska ◽  
Monika Gąsecka ◽  
Zuzanna Magdziak
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Phenolic Profile ◽  
Tulipa Gesneriana ◽  
The Mean

The study focused on the determination of phenolic acids, flavonoids and organic acids in five tulip cultivars ‘Barcelona’, ‘Columbus’, ‘Strong Gold’, ‘Super Parrot’ and ‘Tropicana’. The cultivars grown in field and in a greenhouse were exposed after cutting to different times of storage (0, 3 and 6 days). The phenolic profile contained 4-hydroxybenzoic, 2,5-dihydroxybenzoic, gallic, vanillic, syringic, salicylic, protocatechuic, trans-cinnamic, p-coumaric, caffeic, ferulic, chlorogenic and sinapic acids, as well as quercetin, rutin, luteonin, catechin and vitexin. The mean phenolic acid content was in the following order: ‘Columbus’ and ‘Tropicana’ > ’Barcelona’ > ’Strong Gold’ > ’Super Parrot’, while the levels of flavonoids were as follows: ‘Strong Gold’ > ’Barcelona’ > ’Tropicana’ > ’Columbus’ > ’Super Parrot’. The highest content of phenolic acids was confirmed for Columbus and Tropicana, while the lowest was for Super Parrot. However total phenolic content was very similar, observed between the place of cultivation, time of storage and cultivars. Malonic, succinic, acetic and citric acids were the major organic acid components in tulip petals. More organic acids (except malonic) were accumulated in tulip petals from fields than those from the greenhouse, while changes during storage were strictly correlated with cultivars.

scholarly journals Principal Component Analysis of Phenolic Acid Spectra

2012 ◽  
Vol 2012 ◽  
pp. 1-5 ◽  
Author(s):  
Ronald A. Holser
Keyword(s):  
Principal Component Analysis ◽  
Ir Spectra ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Principal Component ◽  
Component Analysis ◽  
Uv Spectra ◽  
Classification Model ◽  
Plant Metabolites ◽  
Spectral Models

Phenolic acids are common plant metabolites that exhibit bioactive properties and have applications in functional food and animal feed formulations. The ultraviolet (UV) and infrared (IR) spectra of four closely related phenolic acid structures were evaluated by principal component analysis (PCA) to develop spectral models for their rapid detection. Results demonstrated that UV and IR spectra could discriminate between each of the phenolic acids in overall models. Calculation of model scores and loadings showed that derivative UV spectra accounted for 99% variation with 2 principal components (PC) while derivative IR spectra required 3 PCs. Individual PCA models were developed for ferulic acid and p-coumaric acid using derivative UV spectra for detection and classification by soft independent modeling of class analogy (SIMCA). The application of this spectral technique as a classification model is expected to promote the use of agricultural residues as a source of these phenolic compounds.

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