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Nakatani Y, Fukaya T, Kishino S, Ogawa J. Production of GABA-enriched tomato juice by Lactiplantibacillus plantarum KB1253. J Biosci Bioeng 2022; 134:424-431. [PMID: 36137895 DOI: 10.1016/j.jbiosc.2022.08.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/23/2022] [Accepted: 08/23/2022] [Indexed: 10/14/2022]
Abstract
To produce tomato juice with health-promoting functions, lactic acid bacteria (LAB) capable of converting l-glutamic acid in tomatoes into γ-aminobutyric acid (GABA) was screened from LAB stocks isolated from Japanese pickles. Lactiplantibacillus plantarum KB1253 was selected as the highest GABA producer among 74 strains of LAB stocks. gad gene expression and glutamic acid decarboxylation activity increased at low pH (3.0-3.5), whereas the growth decreased. Under optimal reaction conditions using resting cells as catalysts, this strain produced 245.8 ± 3.4 mM GABA. Furthermore, this strain produced 41.0 ± 1.1 mM GABA from l-glutamic acid in tomato juice under optimal fermentation conditions (pH 4.0, 20°Bx). This study may provide the basis for developing health-promoting functional foods rich in GABA from tomatoes and other agricultural products.
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Affiliation(s)
- Yuki Nakatani
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; Product Development Division, Kagome Co., Ltd., 1-24-11 Nihonbashi-Kakigaracho, Chuo-ku, Tokyo 103-0014, Japan
| | - Tetsuya Fukaya
- Niigata-Agro Food University, 2416, Hiranedai, Tainai, Niigata 959-2702, Japan; International Business Division, Kagome Co., Ltd., 3-21-1 Nihonbashi-Hamacho, Chuo-ku, Tokyo 103-8461, Japan
| | - Shigenobu Kishino
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan
| | - Jun Ogawa
- Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
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2
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Hayashi N, Arai R, Minato T, Fujita Y. Factorial Analysis of Variance of the Inhibiting Effects of Iso-Alpha Acids, Alpha Acids, and Sulfur Dioxide on the Growth of Beer-Spoilage Bacteria in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2093091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Nobuyuki Hayashi
- Food Safety and Quality Assurance Center, Quality Assurance Department, Kirin Holdings Company, Ltd, Yokohama, Japan
| | - Ritsuko Arai
- Food Safety and Quality Assurance Center, Quality Assurance Department, Kirin Holdings Company, Ltd, Yokohama, Japan
| | - Toshiko Minato
- Food Safety and Quality Assurance Center, Quality Assurance Department, Kirin Holdings Company, Ltd, Yokohama, Japan
| | - Yasuhiro Fujita
- Institute for Future Beverages, Kirin Holdings Company, Limited, Yokohama, Japan
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3
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Bockwoldt JA, Ehrmann MA. Characterisation of recombinant GH 3 β-glucosidase from β-glucan producing Levilactobacillus brevis TMW 1.2112. Antonie Van Leeuwenhoek 2022; 115:955-968. [PMID: 35661053 PMCID: PMC9296380 DOI: 10.1007/s10482-022-01751-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Accepted: 05/13/2022] [Indexed: 11/12/2022]
Abstract
Levilactobacillus (L.) brevis TMW 1.2112 is an isolate from wheat beer that produces O2-substituted (1,3)-β-D-glucan, a capsular exopolysaccharide (EPS) from activated sugar nucleotide precursors by use of a glycosyltransferase. Within the genome sequence of L. brevis TMW 1.2112 enzymes of the glycoside hydrolases families were identified. Glycoside hydrolases (GH) are carbohydrate-active enzymes, able to hydrolyse glycosidic bonds. The enzyme β-glucosidase BglB (AZI09_02170) was heterologous expressed in Escherichia coli BL21. BglB has a monomeric structure of 83.5 kDa and is a member of the glycoside hydrolase family 3 (GH 3) which strongly favoured substrates with β-glycosidic bonds. Km was 0.22 mM for pNP β-D-glucopyranoside demonstrating a high affinity of the recombinant enzyme for the substrate. Enzymes able to degrade the (1,3)-β-D-glucan of L. brevis TMW 1.2112 have not yet been described. However, BglB showed only a low hydrolytic activity towards the EPS, which was measured by means of the D-glucose releases. Besides, characterised GH 3 β-glucosidases from various lactic acid bacteria (LAB) were phylogenetically analysed to identify connections in terms of enzymatic activity and β-glucan formation. This revealed that the family of GH 3 β-glucosidases of LABs comprises most likely exo-active enzymes which are not directly associated with the ability of these LAB to produce EPS.
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Affiliation(s)
- Julia A Bockwoldt
- Chair of Microbiology, Technical University of Munich, Freising, Germany
| | - Matthias A Ehrmann
- Chair of Microbiology, Technical University of Munich, Freising, Germany.
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4
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Schlörmann W, Bockwoldt JA, Mayr MF, Lorkowski S, Dawczynski C, Rohn S, Ehrmann MA, Glei M. Fermentation profile, cholesterol-reducing properties and chemopreventive potential of β-glucans from Levilactobacillus brevis and Pediococcus claussenii - a comparative study with β-glucans from different sources. Food Funct 2021; 12:10615-10631. [PMID: 34585204 DOI: 10.1039/d1fo02175c] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The aim of the present study was to investigate whether β-glucans obtained from the lactic acid bacteria (LAB) Levilactobacillus (L.) brevis and Pediococcus (P.) claussenii exhibit similar physiological effects such as cholesterol-binding capacity (CBC) as the structurally different β-glucans from oat, barley, and yeast as well as curdlan. After in vitro fermentation, fermentation supernatants (FSs) and/or -pellets (FPs) were analyzed regarding the concentrations of short-chain fatty acids (SCFAs), ammonia, bile acids, the relative abundance of bacterial taxa and chemopreventive effects (growth inhibition, apoptosis, genotoxicity) in LT97 colon adenoma cells. Compared to other glucans, the highest CBC was determined for oat β-glucan (65.9 ± 8.8 mg g-1, p < 0.05). Concentrations of SCFA were increased in FSs of all β-glucans (up to 2.7-fold). The lowest concentrations of ammonia (down to 0.8 ± 0.3 mmol L-1) and bile acids (2.5-5.2 μg mL-1) were detected in FSs of the β-glucans from oat, barley, yeast, and curdlan. The various β-glucans differentially modulated the relative abundance of bacteria families and reduced the Firmicutes/Bacteroidetes ratio. Treatment of LT97 cells with the FSs led to a significant dose-dependent growth reduction and increase in caspase-3 activity without exhibiting genotoxic effects. Though the different β-glucans show different fermentation profiles as well as cholesterol- and bile acid-reducing properties, they exhibit comparable chemopreventive effects.
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Affiliation(s)
- W Schlörmann
- Friedrich Schiller University Jena, Institute of Nutritional Sciences, Department of Applied Nutritional Toxicology, Dornburger Straße 24, 07743 Jena, Germany. .,Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Germany
| | - J A Bockwoldt
- Technical University of Munich, Chair of Technical Microbiology, Gregor-Mendel-Straße 4, 85354 Freising, Germany
| | - M F Mayr
- Friedrich Schiller University Jena, Institute of Nutritional Sciences, Department of Applied Nutritional Toxicology, Dornburger Straße 24, 07743 Jena, Germany.
| | - S Lorkowski
- Friedrich Schiller University Jena, Institute of Nutritional Sciences, Department of Nutritional Biochemistry and Physiology, Dornburger Straße 25, 07743 Jena, Germany.,Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Germany
| | - C Dawczynski
- Friedrich Schiller University Jena, Institute of Nutritional Sciences, Junior Research Group Nutritional Concepts, Dornburger Straße 29, 07743 Jena, Germany.,Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Germany
| | - S Rohn
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - M A Ehrmann
- Technical University of Munich, Chair of Technical Microbiology, Gregor-Mendel-Straße 4, 85354 Freising, Germany
| | - M Glei
- Friedrich Schiller University Jena, Institute of Nutritional Sciences, Department of Applied Nutritional Toxicology, Dornburger Straße 24, 07743 Jena, Germany. .,Competence Cluster for Nutrition and Cardiovascular Health (nutriCARD) Halle-Jena-Leipzig, Germany
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β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads. Foods 2021; 10:foods10030547. [PMID: 33800822 PMCID: PMC7998486 DOI: 10.3390/foods10030547] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 02/25/2021] [Accepted: 03/01/2021] [Indexed: 12/17/2022] Open
Abstract
Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic acid bacteria (LAB), offers additional values. Through renunciation of sucrose addition for bacterial β-d-glucan formation, which is required for the production of other homopolysaccharides, residual sweetness of baked goods can be avoided, and predicted prebiotic properties can be exploited. As promising starter cultures Levilactobacillus (L.) brevis TMW (Technische Mikrobiologie Weihenstephan) 1.2112 and Pediococcus (P.) claussenii TMW 2.340 produce O2-substituted (1,3)-β-d-glucan upon fermenting wheat and rye doughs. In this study, we have evaluated methods for bacterial β-glucan quantification, identified parameters influencing the β-glucan yield in fermented sourdoughs, and evaluated the sourdough breads by an untrained sensory panel. An immunological method for the specific detection of β-glucan proved to be suitable for its quantification, and changes in the fermentation temperature were related to higher β-glucan yields in sourdoughs. The sensory analysis resulted in an overall acceptance of the wheat and rye sourdough breads fermented by L.brevis and P.claussenii with a preference of the L. brevis fermented wheat sourdough bread and tart-flavored rye sourdough bread.
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6
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Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs. Food Microbiol 2020; 91:103539. [DOI: 10.1016/j.fm.2020.103539] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 04/01/2020] [Accepted: 04/27/2020] [Indexed: 01/01/2023]
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7
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Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae. Int J Food Microbiol 2019; 294:18-26. [DOI: 10.1016/j.ijfoodmicro.2019.01.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 12/18/2018] [Accepted: 01/20/2019] [Indexed: 11/20/2022]
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8
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Kolbeck S, Behr J, Vogel RF, Ludwig C, Ehrmann MA. Acid stress response ofStaphylococcus xylosuselicits changes in the proteome and cellular membrane. J Appl Microbiol 2019; 126:1480-1495. [DOI: 10.1111/jam.14224] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 01/29/2019] [Accepted: 02/11/2019] [Indexed: 01/05/2023]
Affiliation(s)
- S. Kolbeck
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
| | - J. Behr
- Leibniz‐Institut für Lebensmittel‐Systembiologie Technische Universität München Freising Germany
| | - R. F. Vogel
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
| | - C. Ludwig
- Bayrisches Zentrum für biomolekulare Massenspektrometrie (BayBioMS) Freising Germany
| | - M. A. Ehrmann
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
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9
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Lyu C, Zhao W, Peng C, Hu S, Fang H, Hua Y, Yao S, Huang J, Mei L. Exploring the contributions of two glutamate decarboxylase isozymes in Lactobacillus brevis to acid resistance and γ-aminobutyric acid production. Microb Cell Fact 2018; 17:180. [PMID: 30454056 PMCID: PMC6240960 DOI: 10.1186/s12934-018-1029-1] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Accepted: 11/12/2018] [Indexed: 01/26/2023] Open
Abstract
Background The glutamate decarboxylase (GAD) system of Lactobacillus brevis involves two isoforms of GAD, GadA and GadB, which catalyze the conversion of L-glutamate to γ-aminobutyric acid (GABA) in a proton-consuming reaction contributing to intracellular pH homeostasis. However, direct experimental evidence for detailed contributions of gad genes to acid tolerance and GABA production is lacking. Results Molecular analysis revealed that gadB is cotranscribed in tandem with upstream gadC, and that expression of gadCB is greatly upregulated in response to low ambient pH when cells enter the late exponential growth phase. In contrast, gadA is located away from the other gad genes, and its expression was consistently lower and not induced by mild acid treatment. Analysis of deletion mutations in the gad genes of L. brevis demonstrated a decrease in the level of GAD activity and a concomitant decrease in acid resistance in the order of wild-type> ΔgadA> ΔgadB> ΔgadC> ΔgadAB, indicating that the GAD activity mainly endowed by GadB rather than GadA is an indispensable step in the GadCB mediated acid resistance of this organism. Moreover, engineered strains with higher GAD activities were constructed by overexpressing key GAD system genes. With the proposed two-stage pH and temperature control fed-batch fermentation strategy, GABA production by the engineered strain L. brevis 9530: pNZ8148-gadBC continuously increased reaching a high level of 104.38 ± 3.47 g/L at 72 h. Conclusions This is the first report of the detailed contribution of gad genes to acid tolerance and GABA production in L. brevis. Enhanced production of GABA by engineered L. brevis was achieved, and the resulting GABA level was one of the highest among lactic acid bacterial species grown in batch or fed-batch culture. Electronic supplementary material The online version of this article (10.1186/s12934-018-1029-1) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Changjiang Lyu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023, China.,College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, 310027, China
| | - Weirui Zhao
- School of Biotechnology and Chemical Engineering, Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China
| | - Chunlong Peng
- College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, 310027, China
| | - Sheng Hu
- School of Biotechnology and Chemical Engineering, Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China
| | - Hui Fang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023, China
| | - Yujiao Hua
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023, China
| | - Shanjing Yao
- College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, 310027, China
| | - Jun Huang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023, China.
| | - Lehe Mei
- College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, 310027, China. .,School of Biotechnology and Chemical Engineering, Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China.
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10
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Sun Z, Xu J, Ren W, Tang W, Yu Z, Li X. Hop bitter acids inhibit carbohydrate metabolism, enhance biogenic amine metabolism and alter L-malic acid, glutamic acid and arginine metabolism of Lactobacillus brevis
49. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhen Sun
- School of Biological Engineering; Dalian Polytechnic University; Dalian 116034 China
| | - Jiuxiang Xu
- School of Biological Engineering; Dalian Polytechnic University; Dalian 116034 China
| | - Wenjing Ren
- School of Biological Engineering; Dalian Polytechnic University; Dalian 116034 China
| | - Wenzhu Tang
- School of Biological Engineering; Dalian Polytechnic University; Dalian 116034 China
| | - Zhimin Yu
- School of Biological Engineering; Dalian Polytechnic University; Dalian 116034 China
| | - Xianzhen Li
- School of Biological Engineering; Dalian Polytechnic University; Dalian 116034 China
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11
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Wu Q, Tun HM, Law YS, Khafipour E, Shah NP. Common Distribution of gad Operon in Lactobacillus brevis and its GadA Contributes to Efficient GABA Synthesis toward Cytosolic Near-Neutral pH. Front Microbiol 2017; 8:206. [PMID: 28261168 PMCID: PMC5306213 DOI: 10.3389/fmicb.2017.00206] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Accepted: 01/30/2017] [Indexed: 12/23/2022] Open
Abstract
Many strains of lactic acid bacteria (LAB) and bifidobacteria have exhibited strain-specific capacity to produce γ-aminobutyric acid (GABA) via their glutamic acid decarboxylase (GAD) system, which is one of amino acid-dependent acid resistance (AR) systems in bacteria. However, the linkage between bacterial AR and GABA production capacity has not been well established. Meanwhile, limited evidence has been provided to the global diversity of GABA-producing LAB and bifidobacteria, and their mechanisms of efficient GABA synthesis. In this study, genomic survey identified common distribution of gad operon-encoded GAD system in Lactobacillus brevis for its GABA production among varying species of LAB and bifidobacteria. Importantly, among four commonly distributed amino acid-dependent AR systems in Lb. brevis, its GAD system was a major contributor to maintain cytosolic pH homeostasis by consuming protons via GABA synthesis. This highlights that Lb. brevis applies GAD system as the main strategy against extracellular and intracellular acidification demonstrating its high capacity of GABA production. In addition, the abundant GadA retained its activity toward near-neutral pH (pH 5.5–6.5) of cytosolic acidity thus contributing to efficient GABA synthesis in Lb. brevis. This is the first global report illustrating species-specific characteristic and mechanism of efficient GABA synthesis in Lb. brevis.
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Affiliation(s)
- Qinglong Wu
- School of Biological Sciences, The University of Hong Kong Hong Kong, Hong Kong
| | - Hein Min Tun
- Department of Animal Science, University of Manitoba Winnipeg, MB, Canada
| | - Yee-Song Law
- School of Biological Sciences, The University of Hong Kong Hong Kong, Hong Kong
| | - Ehsan Khafipour
- Department of Animal Science, University of ManitobaWinnipeg, MB, Canada; Department of Medical Microbiology, University of ManitobaWinnipeg, MB, Canada
| | - Nagendra P Shah
- School of Biological Sciences, The University of Hong KongHong Kong, Hong Kong; Victoria UniversityMelbourne, VIC, Australia
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12
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Huang S, Ai ZW, Sun XM, Liu GF, Zhai S, Zhang M, Chen H, Feng Z. Influence of arginine on the growth, arginine metabolism and amino acid consumption profiles of Streptococcus thermophilus T1C2 in controlled pH batch fermentations. J Appl Microbiol 2016; 121:746-56. [PMID: 27377190 DOI: 10.1111/jam.13221] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Revised: 06/20/2016] [Accepted: 06/29/2016] [Indexed: 11/30/2022]
Abstract
AIMS The aim of this study was to elucidate the effect of arginine on the growth, arginine metabolism and amino acid consumption profiles of Streptococcus thermophilus T1C2. METHODS AND RESULTS The growth kinetics, intracellular pH, extracellular osmotic pressure, expression of key genes in the arginine metabolism pathway and amino acid consumption profiles were analysed in chemically defined medium with different initial arginine concentrations. The results showed that arginine stimulated the growth of Strep. thermophilus T1C2 under low intracellular pH and high extracellular osmotic pressure. The expression of key genes in the arginine degradation pathway indicated that arginine relieved the drop in the intracellular pH by consuming protons and generating NH3 . Additionally, the results showed that arginine degradation did not occur via the arginine deiminase pathway but through the arginine decarboxylase-urease pathway. Furthermore, the utilization efficiency of amino acids was improved in the presence of arginine. CONCLUSIONS Arginine improved the growth of Strep. thermophilus due to protecting Strep. thermophilus against intracellular acid stress, which was revealed at the transcriptional level of key genes. This study showed that the acid resistance of Strep. thermophilus was achieved through the arginine decarboxylase-urease pathway. SIGNIFICANCE AND IMPACT OF THE STUDY The arginine-stimulated growth of Strep. thermophilus improved the utilization efficiency of amino acids and reduced nitrogen waste, which could be useful for the optimization of cultivation media.
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Affiliation(s)
- S Huang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Z W Ai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - X M Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - G F Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - S Zhai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - M Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - H Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Z Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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13
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The Identification of Novel Diagnostic Marker Genes for the Detection of Beer Spoiling Pediococcus damnosus Strains Using the BlAst Diagnostic Gene findEr. PLoS One 2016; 11:e0152747. [PMID: 27028007 PMCID: PMC4814128 DOI: 10.1371/journal.pone.0152747] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Accepted: 03/18/2016] [Indexed: 01/21/2023] Open
Abstract
As the number of bacterial genomes increases dramatically, the demand for easy to use tools with transparent functionality and comprehensible output for applied comparative genomics grows as well. We present BlAst Diagnostic Gene findEr (BADGE), a tool for the rapid prediction of diagnostic marker genes (DMGs) for the differentiation of bacterial groups (e.g. pathogenic / nonpathogenic). DMG identification settings can be modified easily and installing and running BADGE does not require specific bioinformatics skills. During the BADGE run the user is informed step by step about the DMG finding process, thus making it easy to evaluate the impact of chosen settings and options. On the basis of an example with relevance for beer brewing, being one of the oldest biotechnological processes known, we show a straightforward procedure, from phenotyping, genome sequencing, assembly and annotation, up to a discriminant marker gene PCR assay, making comparative genomics a means to an end. The value and the functionality of BADGE were thoroughly examined, resulting in the successful identification and validation of an outstanding novel DMG (fabZ) for the discrimination of harmless and harmful contaminations of Pediococcus damnosus, which can be applied for spoilage risk determination in breweries. Concomitantly, we present and compare five complete P. damnosus genomes sequenced in this study, finding that the ability to produce the unwanted, spoilage associated off-flavor diacetyl is a plasmid encoded trait in this important beer spoiling species.
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14
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Metabolic strategies of beer spoilage lactic acid bacteria in beer. Int J Food Microbiol 2015; 216:60-8. [PMID: 26398285 DOI: 10.1016/j.ijfoodmicro.2015.08.016] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2015] [Revised: 08/10/2015] [Accepted: 08/22/2015] [Indexed: 11/23/2022]
Abstract
Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage potentialwas investigated in order to define and compare their metabolic capabilities using multivariate statistics and outline possible metabolic strategies. Metabolic capabilities of beer spoilage LAB regarding carbohydrate and amino acids did not correlate with spoilage potential, but with fermentation type (heterofermentative/homofermentative) and species. A shift to mixed acid fermentation by homofermentative (hof) Pediococcus claussenii and Lactobacillus backii was observed as a specific feature of their growth in beer. For heterofermentative (hef) LAB a mostly versatile carbohydrate metabolism could be demonstrated, supplementing the known relevance of organic acids for their growth in beer. For hef LAB a distinct amino acid metabolism, resulting in biogenic amine production, was observed, presumably contributing to energy supply and pH homeostasis.
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15
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Wu Q, Law YS, Shah NP. Dairy Streptococcus thermophilus improves cell viability of Lactobacillus brevis NPS-QW-145 and its γ-aminobutyric acid biosynthesis ability in milk. Sci Rep 2015; 5:12885. [PMID: 26245488 PMCID: PMC4526857 DOI: 10.1038/srep12885] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2015] [Accepted: 07/06/2015] [Indexed: 11/13/2022] Open
Abstract
Most high γ-aminobutyric acid (GABA) producers are Lactobacillus brevis of plant origin, which may be not able to ferment milk well due to its poor proteolytic nature as evidenced by the absence of genes encoding extracellular proteinases in its genome. In the present study, two glutamic acid decarboxylase (GAD) genes, gadA and gadB, were found in high GABA-producing L. brevis NPS-QW-145. Co-culturing of this organism with conventional dairy starters was carried out to manufacture GABA-rich fermented milk. It was observed that all the selected strains of Streptococcus thermophilus, but not Lactobacillus delbrueckii subsp. bulgaricus, improved the viability of L. brevis NPS-QW-145 in milk. Only certain strains of S. thermophilus improved the gadA mRNA level in L. brevis NPS-QW-145, thus enhanced GABA biosynthesis by the latter. These results suggest that certain S. thermophilus strains are highly recommended to co-culture with high GABA producer for manufacturing GABA-rich fermented milk.
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Affiliation(s)
- Qinglong Wu
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Yee-Song Law
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Nagendra P Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
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Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.03.001] [Citation(s) in RCA: 304] [Impact Index Per Article: 33.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Detection of acid and hop shock induced responses in beer spoiling Lactobacillus brevis by MALDI-TOF MS. Food Microbiol 2015; 46:501-506. [DOI: 10.1016/j.fm.2014.09.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2014] [Revised: 08/27/2014] [Accepted: 09/28/2014] [Indexed: 11/24/2022]
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Schurr BC, Hahne H, Kuster B, Behr J, Vogel RF. Molecular mechanisms behind the antimicrobial activity of hop iso-α-acids in Lactobacillus brevis. Food Microbiol 2014; 46:553-563. [PMID: 25475328 DOI: 10.1016/j.fm.2014.09.017] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2014] [Revised: 09/24/2014] [Accepted: 09/28/2014] [Indexed: 11/30/2022]
Abstract
The main bittering component in beer, hop iso-α-acids, have been characterised as weak acids, which act as ionophores impairing microbial cells' function under acidic conditions as present in beer. Besides medium pH, divalent cations play a central role regarding the efficacy of the antimicrobial effect. The iso-α-acids' non-bitter derivatives humulinic acids can be found in isomerised hop extracts and can be generated during hop storage. Therefore, they have been under investigation concerning their influence on beer sensory properties. This study sketches the molecular mechanism behind iso-α-acids' antimicrobial activity in Lactobacillus (L.) brevis regarding their ionophore activity versus the dependence of the inhibitory potential on manganese binding, and suggests humulinic acids as novel tasteless food preservatives. We designed and synthesised chemically modified iso-α-acids to enhance the basic understanding of the molecular mechanism of antimicrobial iso-α-acids. It could be observed that a manganese-binding dependent transmembrane redox reaction (oxidative stress) plays a crucial role in inhibition. Privation of an acidic hydroxyl group neither erased ionophore activity, nor did it entirely abolish antimicrobial activity. Humulinic acids proved to be highly inhibitory, even outperforming iso-α-acids.
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Affiliation(s)
- Benjamin C Schurr
- Technische Universität München, Lehrstuhl für Technische Mikrobiologie, 85354 Freising, Germany
| | - Hannes Hahne
- Chair for Proteomics and Bioanalytics, Technische Universität München, Freising, Germany
| | - Bernhard Kuster
- Chair for Proteomics and Bioanalytics, Technische Universität München, Freising, Germany; Center for Integrated Protein Science Munich, Germany
| | - Jürgen Behr
- Technische Universität München, Lehrstuhl für Technische Mikrobiologie, 85354 Freising, Germany.
| | - Rudi F Vogel
- Technische Universität München, Lehrstuhl für Technische Mikrobiologie, 85354 Freising, Germany
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Teixeira JS, Seeras A, Sanchez-Maldonado AF, Zhang C, Su MSW, Gänzle MG. Glutamine, glutamate, and arginine-based acid resistance in Lactobacillus reuteri. Food Microbiol 2014; 42:172-80. [PMID: 24929734 DOI: 10.1016/j.fm.2014.03.015] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2014] [Revised: 03/09/2014] [Accepted: 03/12/2014] [Indexed: 11/26/2022]
Abstract
This study aimed to determine whether glutamine deamidation improves acid resistance of Lactobacillus reuteri, and to assess whether arginine, glutamine, and glutamate-mediated acid resistance are redundant or complementary mechanisms of acid resistance. Three putative glutaminase genes, gls1, gls2, and gls3, were identified in L. reuteri 100-23. All three genes were expressed during growth in mMRS and wheat sourdough. L. reuteri consistently over-expressed gls3 and the glutamate decarboxylase gadB. L. reuteri 100-23ΔgadB over-expressed gls3 and the arginine deiminase gene adi. Analysis of the survival of L. reuteri in acidic conditions revealed that arginine conversion is effective at pH of 3.5 while glutamine or glutamate conversion were effective at pH of 2.5. Arginine conversion increased the pHin but not ΔΨ; glutamate decarboxylation had only a minor effect on the pHin but increased the ΔΨ. This study demonstrates that glutamine deamidation increases the acid resistance of L. reuteri independent of glutamate decarboxylase activity. Arginine and glutamine/glutamate conversions confer resistance to lactate at pH of 3.5 and phosphate at pH of 2.5, respectively. Knowledge of L. reuteri's acid resistance improves the understanding of the adaptation of L. reuteri to intestinal ecosystems, and facilitates the selection of probiotic and starter cultures.
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Affiliation(s)
- Januana S Teixeira
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For, Edmonton, AB, Canada T6G 2P5
| | - Arisha Seeras
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For, Edmonton, AB, Canada T6G 2P5
| | | | - Chonggang Zhang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For, Edmonton, AB, Canada T6G 2P5
| | - Marcia Shu-Wei Su
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For, Edmonton, AB, Canada T6G 2P5
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For, Edmonton, AB, Canada T6G 2P5.
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Capuani A, Werner S, Behr J, Vogel RF. Effect of controlled extracellular oxidation–reduction potential on microbial metabolism and proteolysis in buckwheat sourdough. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2120-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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