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Chang J, Zhang Y, Li Z, Ma Y, Hu X, Yang J, Zhang H. Biosynthesis of α-keto acids and resolution of chiral amino acids by l-amino acid deaminases from Proteus mirabilis. Protein Expr Purif 2024; 221:106518. [PMID: 38821452 DOI: 10.1016/j.pep.2024.106518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/21/2024] [Accepted: 05/28/2024] [Indexed: 06/02/2024]
Abstract
Chiral amino acids and their deamination products, α-keto acids, have important applications in food, medicine, and fine chemicals. In this study, two l-amino acid deaminase genes from Proteus mirabilis, PM473 of type Ⅰ and PM471 of type Ⅱ were cloned and expressed in Escherichia coli respectively, expected to achieve the chiral separation of amino acids. Extensive substrate preference testing showed that both deaminases had catalytic effects on the d-amino acid component of the D, l-amino acids, and PM473 has a wider catalytic range for amino acids. When D, L-Cys was used as the substrate, all L-Cys components and 75.1 % of D-Cys were converted to mercapto pyruvate, and the remaining D-Cys was a single chiral enantiomer. Molecular docking analysis showed that the interaction between the substrate and the key residues affected the stereoselectivity of enzymes. The compatibility of hydrophobicity between the binding pocket and substrate may be the basic factor that affects the substrate selectivity. This work provides an alternative method for the production of α-keto acids and the resolution of chiral amino acids.
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Affiliation(s)
- Junzhang Chang
- School of Food and Bioengineering, Hefei University of Technology, Feicui Road, No.420, Hefei, Anhui, China
| | - Yuxin Zhang
- School of Food and Bioengineering, Hefei University of Technology, Feicui Road, No.420, Hefei, Anhui, China.
| | - Zhiwei Li
- School of Food and Bioengineering, Hefei University of Technology, Feicui Road, No.420, Hefei, Anhui, China.
| | - Yunfeng Ma
- Anhui Anlito Biotechnology Co., Ltd., Lvan, Anhui, China.
| | - Xueqin Hu
- School of Food and Bioengineering, Hefei University of Technology, Feicui Road, No.420, Hefei, Anhui, China.
| | - Jingwen Yang
- School of Food and Bioengineering, Hefei University of Technology, Feicui Road, No.420, Hefei, Anhui, China; Anhui Anlito Biotechnology Co., Ltd., Lvan, Anhui, China.
| | - Hongbin Zhang
- School of Food and Bioengineering, Hefei University of Technology, Feicui Road, No.420, Hefei, Anhui, China.
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2
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Xiang X, Chen L, Dong S, Wang F, Li X, Huang Y, Liu Y, Huang Q, Li S, Ye L. Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl. Food Chem 2023; 429:136823. [PMID: 37480774 DOI: 10.1016/j.foodchem.2023.136823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 06/26/2023] [Accepted: 07/04/2023] [Indexed: 07/24/2023]
Abstract
The models of preserved egg yolk (PEY) and salted egg yolk both treated with or without NaCl were performed to explore the effect of NaCl on the characteristic volatile compounds (VOCs) in PEY. 1-hexanol, 2-heptanone, isoamyl acetate, etc., compounds were confirmed as the characteristic VOCs in PEY mainly induced by NaCl and the formation of 1-octanol, 2-pentylfuran, ammonia, etc., characteristic VOCs induced by NaCl may depend on the combined effect of Cu2+ and OH-. Among them, 1-hexanol and 2-heptanone were formed from linoleic acid in PS(18:0_18:2) and oleic acid in PG(22:6_18:1), respectively, through multi-omics and correlation analysis. Meanwhile, 1-octanol may originated from β-oxidation of oleic acid in PS(18:1); 2-pentylfuran and ammonia maybe derived from the derivative of aspartate and the degradation of l-methionine, respectively. Moreover, this study provides a new insight to parse the influence of NaCl with/without other exogenous factors on the formation of VOCs in food products.
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Affiliation(s)
- Xiaole Xiang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Le Chen
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Shiqin Dong
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Faxiang Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Xianghong Li
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Yiqun Huang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Yongle Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China.
| | - Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China.
| | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Lin Ye
- College of Food Science and Engineering, Tarim University, Alar, Xinjiang 843300, China
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3
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Zheng Z, Wei L, Zhu M, Qian Z, Liu J, Zhang L, Xu Y. Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan. Food Res Int 2023; 174:113547. [PMID: 37986427 DOI: 10.1016/j.foodres.2023.113547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/29/2023] [Accepted: 10/01/2023] [Indexed: 11/22/2023]
Abstract
Lactic acid bacteria (LAB) fermentation is frequently employed to improve the nutritional, functional, and sensory characteristics of foods. Our study explored the effects of co-fermentation with Lacticaseibacillus paracasei ZH8 and Lactococcus lactis subsp. lactis YM313 on the physicochemical properties, antioxidant activity, and metabolomic profiles of wolfberry-longan juice (WLJ). Fermentation was carried out at 35 °C for 15 h. The results suggest that WLJ is a favorable substrate for LAB growth, reaching a total viable count exceeding 8 log CFU/mL after fermentation. LAB fermentation increased acidity, reduced the sugar content, and significantly impacted the juice color. The total phenolic and flavonoid contents of the WLJ and the antioxidant capacities based on 2,2-diphenyl-1-picrylhydrazyl (DPPH), ABTS radical scavenging abilities and FRAP were significantly improved by LAB fermentation. Nontargeted metabolomics analysis suggested that the contents of small molecule substances in WLJ were considerably affected by LAB fermentation. A total of 374 differential metabolites were identified in the juice before and after fermentation, with 193 significantly upregulated metabolites and 181 siginificantly downregulated metabolites. The regulation of metabolites is important for improving the flavor and functions of juices, such as L-eucylproline, Isovitexin, Netivudine, 3-Phenyllactic acid, vanillin, and ethyl maltol, ect. This study provides a theoretical foundation for developing plant-based foods fermented with LAB.
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Affiliation(s)
- Zhenjie Zheng
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Linya Wei
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Manli Zhu
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Zhenning Qian
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Jiao Liu
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Lili Zhang
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Yunhe Xu
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
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Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai. Foods 2022; 11:foods11213310. [PMID: 36359923 PMCID: PMC9657813 DOI: 10.3390/foods11213310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 12/03/2022] Open
Abstract
The lactic acid bacteria (LABs) used for fermentation have an extremely vital impact on the quality of Suancai, a fermented vegetable. The bacterial diversity and metabolites of inoculated Suancai with LABs, including Lactiplantibacillus plantarum (Lb. plantarum), Levilactabacillus brevis (Lb. brevis), and Leuconostoc mesenteroides (Leu. mesenteroides), were investigated. The inoculation of LABs significantly decreased the pH and the content of nitrite. The Suancai inoculated with LABs had a higher content of the total titratable acidity (TTA) and organic acids than spontaneous fermentation. The LABs inoculation significantly influenced the bacterial community structures, which directly or indirectly caused changes of metabolites. The bacterial community profiles of Suancai inoculated with Lb. plantarum were more similar to spontaneous fermentation. The inoculation of Lb. plantarum, Lb. brevis, and Leu. mesenteroides could increase its abundance in Suancai. Whatever the species inoculated, Lb. plantarum was always the predominant bacterium in Suancai after fermentation. The inoculated LABs were positively correlated with most volatile compounds and amino acids. The inoculated LABs significantly improved the volatile compounds and amino acid content of Suancai. This study could contribute to understanding the function of starters in Suancai fermentation and promote the selection of applicable starters for high-quality Suancai production.
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Pan X, Zhang S, Xu X, Lao F, Wu J. Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Gao R, Li Z. Biosynthesis of 3-Hydroxy-3-Methylbutyrate from l-Leucine by Whole-Cell Catalysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3712-3719. [PMID: 33734707 DOI: 10.1021/acs.jafc.1c00494] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
3-Hydroxy-3-methylbutyrate (HMB) is an important compound that can be used for the synthesis of a variety of chemicals in the food and pharmaceutical fields. Here, a biocatalytic method using l-leucine as a substrate was designed and constructed by expressing l-amino acid deaminase (l-AAD) and 4-hydroxyphenylpyruvate dioxygenase (4-HPPD) in Escherichia coli. To reduce the influence of the rate-limiting step on the cascade reaction, two 4-HPPD mutants were screened by rational design and both showed improved catalytic activity. Under optimal reaction conditions, the maximum conversion rate and production rate were 80% and 0.257 g/L·h, respectively. HMB production could be realized with high efficiency without an additional supply of adenosine triphosphate (ATP), which successfully overcomes the shortcomings of chemical production and fermentation methods. This design-based strategy of constructing a whole-cell catalyst system from l-leucine might serve as an alternative route to HMB synthesis.
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Affiliation(s)
- Ruichen Gao
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China
| | - Zhimin Li
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China
- Shanghai Collaborative Innovation Center for Biomanufacturing Technology, 130 Meilong Road, Shanghai 200237, China
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7
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Wang Y, Liu R, Ge Q, Wu M, Xu B, Xi J, Yu H. Effects of branched‐chain amino acids and
Lactobacillus plantarum
CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14652] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yanqing Wang
- School of Food Science and Engineering Industrial Engineering Center of Huaiyang Cuisin of Jiangsu Province Yangzhou University Yangzhou Jiangsu 225127 China
| | - Rui Liu
- School of Food Science and Engineering Industrial Engineering Center of Huaiyang Cuisin of Jiangsu Province Yangzhou University Yangzhou Jiangsu 225127 China
| | - Qingfeng Ge
- School of Food Science and Engineering Industrial Engineering Center of Huaiyang Cuisin of Jiangsu Province Yangzhou University Yangzhou Jiangsu 225127 China
| | - Mangang Wu
- School of Food Science and Engineering Industrial Engineering Center of Huaiyang Cuisin of Jiangsu Province Yangzhou University Yangzhou Jiangsu 225127 China
| | - Baocai Xu
- State Key Laboratory for Meat Quality and Safety Control Nanjing Jiangsu 210000 China
| | - Jun Xi
- Changshou Characteristic Meat Product Processing and Engineering Research Center of Jiangsu Province Jiangsu Changshou Group Co., Ltd Rugao Jiangsu 226500 China
| | - Hai Yu
- School of Food Science and Engineering Industrial Engineering Center of Huaiyang Cuisin of Jiangsu Province Yangzhou University Yangzhou Jiangsu 225127 China
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Song W, Chen X, Wu J, Xu J, Zhang W, Liu J, Chen J, Liu L. Biocatalytic derivatization of proteinogenic amino acids for fine chemicals. Biotechnol Adv 2020; 40:107496. [DOI: 10.1016/j.biotechadv.2019.107496] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 11/13/2019] [Accepted: 11/18/2019] [Indexed: 01/09/2023]
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9
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Montanari C, Barbieri F, Magnani M, Grazia L, Gardini F, Tabanelli G. Phenotypic Diversity of Lactobacillus sakei Strains. Front Microbiol 2018; 9:2003. [PMID: 30210476 PMCID: PMC6121134 DOI: 10.3389/fmicb.2018.02003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2018] [Accepted: 08/08/2018] [Indexed: 11/13/2022] Open
Abstract
Lactobacillus sakei is a lactic acid bacteria (LAB) species highly adapted to the meat environment. For this reason, selected strains are often used as starter culture in the production of fermented sausages, especially in Mediterranean countries. It often represents the dominant species in these products and can maintain its viability during all the ripening period, which can take also some months. This ability is guaranteed by the possibility of the species to obtain energy through pathways active even when hexoses are depleted. This species is characterized by a relevant genetic and phenotypic diversity and its metabolism can be further affected by the growth condition applied. In this work we investigate the metabolic responses of six different L. sakei in a synthetic medium (DM) containing defined amounts of amino acids in relation to temperature and NaCl concentration. In addition, the activities of cells pre-grown in presence of glucose o ribose were tested. Arginine was efficiently up-taken with the exception of the type strain DSMZ 20017t. Other amino acids (i.e., serine, asparagine, cysteine, and methionine) were metabolized through potentially energetic pathways which start from pyruvate accumulation, as demonstrated by the organic acid accumulation trend in the condition tested, especially in DM without sugar added. The presence of excesses of pyruvate deriving from amino acids lead to the accumulation of diacetyl and acetoin by all the strains when sugars were added. This approach allowed a deeper insight into the phenotypic variability of the species and improved the comprehension of the metabolic pathways adopted by L. sakei to survive and grow in restrictive conditions such as those found in fermented sausages during fermentations. Thus, the results obtained are useful information for improving and optimizing the use of such strains as starter culture for these products.
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Affiliation(s)
- Chiara Montanari
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
| | - Federica Barbieri
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
| | - Michael Magnani
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Luigi Grazia
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Fausto Gardini
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy.,Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Giulia Tabanelli
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
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10
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Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review. Food Res Int 2016; 89:39-47. [DOI: 10.1016/j.foodres.2016.08.042] [Citation(s) in RCA: 257] [Impact Index Per Article: 32.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2016] [Revised: 07/23/2016] [Accepted: 08/27/2016] [Indexed: 11/22/2022]
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11
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van Zyl WF, Deane SM, Dicks LMT. Use of the mCherry Fluorescent Protein To Study Intestinal Colonization by Enterococcus mundtii ST4SA and Lactobacillus plantarum 423 in Mice. Appl Environ Microbiol 2015; 81:5993-6002. [PMID: 26116681 PMCID: PMC4551250 DOI: 10.1128/aem.01247-15] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Accepted: 05/22/2015] [Indexed: 12/19/2022] Open
Abstract
Lactic acid bacteria (LAB) are natural inhabitants of the gastrointestinal tract (GIT) of humans and animals, and some LAB species receive considerable attention due to their health benefits. Although many papers have been published on probiotic LAB, only a few reports have been published on the migration and colonization of the cells in the GIT. This is due mostly to the lack of efficient reporter systems. In this study, we report on the application of the fluorescent mCherry protein in the in vivo tagging of the probiotic strains Enterococcus mundtii ST4SA and Lactobacillus plantarum 423. The mCherry gene, encoding a red fluorescent protein (RFP), was integrated into a nonfunctional region on the genome of L. plantarum 423 by homologous recombination. In the case of E. mundtii ST4SA, the mCherry gene was cloned into the pGKV223D LAB/Escherichia coli expression vector. Expression of the mCherry gene did not alter the growth rate of the two strains and had no effect on bacteriocin production. Both strains colonized the cecum and colon of mice.
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Affiliation(s)
- Winschau F van Zyl
- Department of Microbiology, University of Stellenbosch, Stellenbosch, South Africa
| | - Shelly M Deane
- Department of Microbiology, University of Stellenbosch, Stellenbosch, South Africa
| | - Leon M T Dicks
- Department of Microbiology, University of Stellenbosch, Stellenbosch, South Africa
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Genome Sequence of Klebsiella pneumoniae YZUSK-4, a Bacterium Proposed as a Starter Culture for Fermented Meat Products. GENOME ANNOUNCEMENTS 2015. [PMID: 26205853 PMCID: PMC4513147 DOI: 10.1128/genomea.00774-15] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
ABSTRACT
Klebsiella pneumoniae
strain YZUSK-4, isolated from Chinese RuGao ham, is an efficient branched-chain aminotransferase-producing bacterium that can be used widely in fermented meat products to enhance flavor. The draft genome sequence of strain YZUSK-4 may provide useful genetic information on branched-chain amino acid aminotransferase production and branched-chain amino acid metabolism.
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Song Y, Li J, Shin HD, Du G, Liu L, Chen J. One-step biosynthesis of α-ketoisocaproate from L-leucine by an Escherichia coli whole-cell biocatalyst expressing an L-amino acid deaminase from Proteus vulgaris. Sci Rep 2015; 5:12614. [PMID: 26217895 PMCID: PMC4517468 DOI: 10.1038/srep12614] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2015] [Accepted: 07/03/2015] [Indexed: 11/12/2022] Open
Abstract
This work aimed to develop a whole-cell biotransformation process for the production of α-ketoisocaproate from L-leucine. A recombinant Escherichia coli strain was constructed by expressing an L-amino acid deaminase from Proteus vulgaris. To enhance α-ketoisocaproate production, the reaction conditions were optimized as follows: whole-cell biocatalyst 0.8 g/L, leucine concentration 13.1 g/L, temperature 35 °C, pH 7.5, and reaction time 20 h. Under the above conditions, the α-ketoisocaproate titer reached 12.7 g/L with a leucine conversion rate of 97.8%. In addition, different leucine feeding strategies were examined to increase the α-ketoisocaproate titer. When 13.1 g/L leucine was added at 2-h intervals (from 0 to 22 h, 12 addition times), the α-ketoisocaproate titer reached 69.1 g/L, while the leucine conversion rate decreased to 50.3%. We have developed an effective process for the biotechnological production of α-ketoisocaproate that is more environmentally friendly than the traditional petrochemical synthesis approach.
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Affiliation(s)
- Yang Song
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Synergetic Innovation Center Of Food Safety and Nutrition, Wuxi 214122, China
| | - Jianghua Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Synergetic Innovation Center Of Food Safety and Nutrition, Wuxi 214122, China
| | - Hyun-dong Shin
- School of Chemical and Biomolecular Engineeirng, Georgia Institute of Technology, Atlanta 30332, USA
| | - Guocheng Du
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Synergetic Innovation Center Of Food Safety and Nutrition, Wuxi 214122, China
| | - Long Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Synergetic Innovation Center Of Food Safety and Nutrition, Wuxi 214122, China
| | - Jian Chen
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Synergetic Innovation Center Of Food Safety and Nutrition, Wuxi 214122, China
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14
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Afzal MI, Ariceaga CCG, Boulahya KA, Jacquot M, Delaunay S, Cailliez-Grimal C. Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control. Crit Rev Food Sci Nutr 2015; 57:399-406. [DOI: 10.1080/10408398.2014.893502] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Janssens M, Myter N, De Vuyst L, Leroy F. Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments. Int J Food Microbiol 2013; 166:168-75. [DOI: 10.1016/j.ijfoodmicro.2013.06.034] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2013] [Revised: 05/31/2013] [Accepted: 06/30/2013] [Indexed: 01/03/2023]
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16
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Rimaux T, Rivière A, Hebert EM, Mozzi F, Weckx S, De Vuyst L, Leroy F. A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei. Res Microbiol 2013. [DOI: 10.1016/j.resmic.2012.11.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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Sinz Q, Freiding S, Vogel RF, Schwab W. A hydrolase from Lactobacillus sakei moonlights as a transaminase. Appl Environ Microbiol 2013; 79:2284-93. [PMID: 23354716 PMCID: PMC3623254 DOI: 10.1128/aem.03762-12] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2012] [Accepted: 01/21/2013] [Indexed: 02/08/2023] Open
Abstract
Enzymatic transamination of amino acids yields α-keto acids and is the initial step for the production of volatile compounds that contribute to the sensory perception of fermented foods such as salami. Lactobacillus sakei is one of the lactic acid bacterial strains commonly used in starter cultures. Although the genome sequence of L. sakei 23K lacks genes encoding typical branched-chain amino acid transaminases, transamination activity and the formation of amino acid-derived volatile metabolites could be demonstrated. A protein purified from L. sakei is held responsible for the transamination activity. By heterologous expression of the corresponding gene in Escherichia coli, we were able to characterize the transamination side activity of an enzyme annotated as a putative acylphosphatase (AcP). A transamination side activity of hen egg white lysozyme (HEWL) was also discovered. Both enzymes showed substrate specificity toward branched-chain and aromatic amino acids. AcP also accepted l-methionine. Activity was optimal at neutral pH for both enzymes, whereas AcP showed a significantly higher temperature optimum (55°C) than that of HEWL (37°C). Kinetic parameters revealed high affinity toward l-leucine for AcP (K(m) = 1.85 mM) and toward l-isoleucine for HEWL (K(m) = 3.79 mM). AcP seems to play a major role in the metabolism of amino acids in L. sakei.
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Affiliation(s)
- Quirin Sinz
- Biotechnology of Natural Products, Technische Universität München, Freising, Germany
| | - Simone Freiding
- Technical Microbiology, Technische Universität München, Freising, Germany
| | - Rudi F. Vogel
- Technical Microbiology, Technische Universität München, Freising, Germany
| | - Wilfried Schwab
- Biotechnology of Natural Products, Technische Universität München, Freising, Germany
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