scholarly journals Monitoring Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Using High-Throughput UV-Vis Spectroscopy

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3142 ◽  
Author(s):  
Gonzalo Miyagusuku-Cruzado ◽  
Israel García-Cano ◽  
Diana Rocha-Mendoza ◽  
Rafael Jiménez-Flores ◽  
M. Monica Giusti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Caffeic Acid ◽  
High Throughput ◽  
Hydroxycinnamic Acid ◽  
Acid Decarboxylase ◽  
State University ◽  
Coumaric Acid ◽  
Vis Spectroscopy ◽  
The Ohio State University

Hydroxycinnamic acid (HCA) decarboxylation by lactic acid bacteria (LAB) results in the production of 4-vinylplenols with great impact on the sensorial characteristics of foods. The determination of LAB decarboxylating capabilities is key for optimal strain selection for food production. The activity of LAB strains from the Ohio State University—Parker Endowed Chair (OSU-PECh) collection potentially capable of synthesizing phenolic acid decarboxylase was evaluated after incubation with HCAs for 36 h at 32 °C. A high-throughput method for monitoring HCAs decarboxylation was developed based on hypsochromic shifts at pH 1.0. Out of 22 strains evaluated, only Enterococcus mundtii, Lactobacillus plantarum and Pediococcus pentosaceus were capable of decarboxylating all p-coumaric, caffeic and ferulic acids. Other strains only decarboxylated p-coumaric and caffeic acid (6), only p-coumaric acid (2) or only caffeic acid (1), while 10 strains did not decarboxylate any HCA. p-Coumaric acid had the highest conversion efficiency, followed by caffeic acid and lastly ferulic acid. Results were confirmed by HPLC-DAD-ESI-MS analyses, showing the conversion of HCAs into their 4-vinylphenol derivatives. This work can help improve the sensory characteristics of HCA-rich foods where fermentation with LAB was used during processing.

The development of intestinal lactic acid bacteria in piglets as determined by high-throughput sequencing

2021 ◽  
pp. 1-10
Author(s):  
Lufen Feng ◽  
Chongmiao Zhu ◽  
Pengke Xia ◽  
Hongyu Wang ◽  
Yong Su ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Throughput ◽  
High Throughput Sequencing

scholarly journals Metabolite Profiles of Lactic Acid Bacteria in Grass Silage

2007 ◽  
Vol 73 (17) ◽  
pp. 5547-5552 ◽  
Author(s):  
Anders Broberg ◽  
Karin Jacobsson ◽  
Katrin Ström ◽  
Johan Schnürer
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pichia Anomala ◽  
Coumaric Acid ◽  
Phenyllactic Acid ◽  
Liquid Cultures ◽  
Antifungal Metabolites ◽  
Metabolite Profiles ◽  
Bioassay Guided Fractionation ◽  
Test Organisms

ABSTRACT The metabolite production of lactic acid bacteria (LAB) on silage was investigated. The aim was to compare the production of antifungal metabolites in silage with the production in liquid cultures previously studied in our laboratory. The following metabolites were found to be present at elevated concentrations in silos inoculated with LAB strains: 3-hydroxydecanoic acid, 2-hydroxy-4-methylpentanoic acid, benzoic acid, catechol, hydrocinnamic acid, salicylic acid, 3-phenyllactic acid, 4-hydroxybenzoic acid, (trans, trans)-3,4-dihydroxycyclohexane-1-carboxylic acid, p-hydrocoumaric acid, vanillic acid, azelaic acid, hydroferulic acid, p-coumaric acid, hydrocaffeic acid, ferulic acid, and caffeic acid. Among these metabolites, the antifungal compounds 3-phenyllactic acid and 3-hydroxydecanoic acid were previously isolated in our laboratory from liquid cultures of the same LAB strains by bioassay-guided fractionation. It was concluded that other metabolites, e.g., p-hydrocoumaric acid, hydroferulic acid, and p-coumaric acid, were released from the grass by the added LAB strains. The antifungal activities of the identified metabolites in 100 mM lactic acid were investigated. The MICs against Pichia anomala, Penicillium roqueforti, and Aspergillus fumigatus were determined, and 3-hydroxydecanoic acid showed the lowest MIC (0.1 mg ml−1 for two of the three test organisms).

scholarly journals High-throughput Genome Editing Tools for Lactic Acid Bacteria: Opportunities for Food, Feed, Pharma and Biotech

2018 ◽  
Author(s):  
Rosa Aragão Börner ◽  
Vijayalakshmi Kandasamy ◽  
Amalie Melton Axelsen ◽  
Alex Toftgaard Nielsen ◽  
Elleke F Bosma
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genome Editing ◽  
High Throughput ◽  
Recombinant Dna ◽  
Cell Factory ◽  
Rapid Construction ◽  
Design Build ◽  
Recombinant Dna Techniques ◽  
New Applications

This mini-review provides an overview of traditional, emerging, and future applications of lactic acid bacteria (LAB) and discusses how genome editing tools can be used to overcome current challenges in all these applications. It also describes currently available tools and how these can be further developed, and takes current legislation into account. Genome editing tools are necessary for the construction of strains for new applications and products, but can also play a crucial role in traditional ones, such as food and probiotics, as a research tool for understanding mechanistic insights and discovering new properties. Traditionally, recombinant DNA techniques for LAB have strongly focused on being food-grade, but they lack throughput and the number of genetically tractable strains is still rather limited. Further tool development in this direction will enable rapid construction of multiple mutants or mutant libraries on a genomic level in a wide variety of LAB strains. We also propose an iterative Design-Build-Test-Learn workflow cycle for LAB cell factory development based on systems biology, with “cell factory” expanding beyond its traditional meaning of production strains and making use of high-throughput genome editing tools to advance LAB understanding, applications and strain development.

scholarly journals Effects of wild type lactic acid bacteria on histamine and tyramine formation in sucuk

2021 ◽  
Vol 71 (4) ◽  
pp. 2553
Author(s):  
Y. N. DOĞAN ◽  
Ö. F. LENGER ◽  
M. DÜZ ◽  
I. DOĞAN ◽  
Z. GÜRLER
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Acid Decarboxylase ◽  
Lactobacillus Curvatus ◽  
Amino Acid Decarboxylase ◽  
Lactobacillus Sake ◽  
Natural Microflora ◽  
Fermented Products

Biogenic amines (BAs) are formed by the decarboxylation of amino acids in fermented products and accumulate in these products due to the fermentation conditions, the natural microflora of the product, and the diversity of amino acids. Although they are inhibited by the human body, they are a hazard to public health. Starter cultures used in fermented sucuk should not have amino acid decarboxylase properties. The aim of the present study was to determine proteolytic activity, histidine and tyrosine decarboxylase enzyme activities of Lactobacillus plantarum, Lactobacillus sake, and Lactobacillus curvatus species and to evaluate the level of BA in sucuk groups containing these lactic acid bacteria (LAB). It was determined that none of the LAB generated these activities. While histamine values were not statistically significant in the sucuk groups (P> 0.05), tyramine values showed statistically significant differences (P<0.05). The tyramine values of GI ( = 1.43 ± 0.75) and GIII ( = 2.73 ± 1.02) groups were lower than C ( = 8.97 ± 5.29) and GII ( = 7.58 ± 2.90) groups. According to the results of the study, L. plantarum or L. curvatus can provide more reliable fermented products with respect to tyramine formation. L. plantarum, L. sake, and L. curvatus could reduce histamine and tyramine formation in fermented sucuk.

Towards high-throughput genome engineering in lactic acid bacteria

2020 ◽  
Vol 61 ◽  
pp. 181-188 ◽  
Author(s):  
Samuel M Rothstein ◽  
Swastik Sen ◽  
Thomas J Mansell
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Throughput ◽  
Genome Engineering

High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses

2021 ◽  
pp. 103872
Author(s):  
Larissa P. Margalho ◽  
Bruna A. Kamimura ◽  
Ramon P. Brexó ◽  
Verônica O. Alvarenga ◽  
Alp Sabri Cebeci ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Throughput ◽  
High Throughput Screening ◽  
Large Set

scholarly journals Compression Molded Soy Protein Films with Exopolysaccharides Produced by Cider Lactic Acid Bacteria

Polymers ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2106
Author(s):  
Jone Uranga ◽  
Mª Goretti Llamas ◽  
Ziortza Agirrezabala ◽  
María Teresa Dueñas ◽  
Oier Etxebeste ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soy Protein ◽  
Fungal Spores ◽  
Soy Protein Isolate ◽  
Degradation Process ◽  
Inhibitory Effect ◽  
Protein Isolate ◽  
Fungistatic Activity ◽  
Vis Spectroscopy

Two exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) strains, Liquorilactobacillus (L.) sp CUPV281 and Liquorilactobacillus (L.) mali CUPV271, were isolated from Spanish apple must. Each of the strains produced a dextran, with different branching degrees, to be incorporated into soy protein isolate (SPI) film-forming formulations. Films were prepared by compression molding, a more rapid processing method than solution casting and, thus, with a greater potential for scaling-up production. Thermal analysis showed that SPI and EPS start the degradation process at temperatures above 190 °C, confirming that the compression temperature selected (120 °C) was well below the corresponding degradation temperatures. Resulting films were transparent and homogeneous, as shown by UV-Vis spectroscopy and SEM, indicating the good compatibility between SPI and EPS. Furthermore, FTIR analysis showed that the interactions between SPI and EPS were physical interactions, probably by hydrogen bonding among the polar groups of SPI and EPS. Regarding antifungal/fungistatic activity, LAB strains used in this study showed an inhibitory effect on germination of fungal spores.

scholarly journals Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky Fermentation

2000 ◽  
Vol 66 (12) ◽  
pp. 5322-5328 ◽  
Author(s):  
Sylvie van Beek ◽  
Fergus G. Priest
Keyword(s):  
Ferulic Acid ◽  
Lactobacillus Brevis ◽  
Hydroxycinnamic Acid ◽  
Final Concentration ◽  
Acid Decarboxylase ◽  
Yeast Fermentation ◽  
Coumaric Acid ◽  
Cinnamic Acids ◽  
Pure Cultures ◽  
Malt Whisky

ABSTRACT Seven strains of Lactobacillus isolated from malt whisky fermentations and representing Lactobacillus brevis,L. crispatus, L. fermentum, L. hilgardii, L. paracasei, L. pentosus, andL. plantarum contained genes for hydroxycinnamic acid (p-coumaric acid) decarboxylase. With the exception ofL. hilgardii, these bacteria decarboxylatedp-coumaric acid and/or ferulic acid, with the production of 4-vinylphenol and/or 4-vinylguaiacol, respectively, although the relative activities on the two substrates varied between strains. The addition of p-coumaric acid or ferulic acid to cultures ofL. pentosus in MRS broth induced hydroxycinnamic acid decarboxylase mRNA within 5 min, and the gene was also induced by the indigenous components of malt wort. In a simulated distillery fermentation, a mixed culture of L. crispatus and L. pentosus in the presence of Saccharomyces cerevisiae decarboxylated added p-coumaric acid more rapidly than the yeast alone but had little activity on added ferulic acid. Moreover, we were able to demonstrate the induction of hydroxycinnamic acid decarboxylase mRNA under these conditions. However, in fermentations with no additional hydroxycinnamic acid, the bacteria lowered the final concentration of 4-vinylphenol in the fermented wort compared to the level seen in a pure-yeast fermentation. It seems likely that the combined activities of bacteria and yeast decarboxylate p-coumaric acid and then reduce 4-vinylphenol to 4-ethylphenol more effectively than either microorganism alone in pure cultures. Although we have shown that lactobacilli participate in the metabolism of phenolic compounds during malt whisky fermentations, the net result is a reduction in the concentrations of 4-vinylphenol and 4-vinylguaiacol prior to distillation.

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