1
|
Pulido-Mateos E, Lessard-Lord J, Desjardins Y, Roy D. Lactiplantibacillus plantarum Interstrain Variability in the Production of Bioactive Phenolic Metabolites from Flavan-3-ols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:21677-21689. [PMID: 39304182 PMCID: PMC11450936 DOI: 10.1021/acs.jafc.4c07890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2024] [Revised: 08/30/2024] [Accepted: 09/02/2024] [Indexed: 09/22/2024]
Abstract
Flavan-3-ols intake is associated with numerous health benefits, but these are influenced by their conversion into smaller phenolic metabolites by the gut microbiota. Thus, the identification of bacteria that metabolize flavan-3-ols could lead to targeted interventions to enhance their benefits. To this end, we screened 47 Lactiplantibacillus plantarum strains for their ability to metabolize (+)-catechin, a flavan-3-ol. Then, we assessed these strains for their capacity to convert various flavan-3-ol structures. Out of the 47 isolates, 12 released 3-(3',4'-dihydroxyphenyl)-1-(2,4,6-trihydroxyphenyl)-propan-2-ol (a form of diphenylpropan-2-ol) from (+)-catechin. All strains metabolized (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, but only a subset transformed (-)-gallocatechin. Among these simple flavan-3-ol structures, (-)-epicatechin was metabolized the most. A hierarchical cluster analysis identified two groups of flavan-3-ol-metabolizing strains categorized as having "high" and "low" production of diphenylpropan-2-ols. Notably, the strains that produced higher levels of diphenylpropan-2-ol from (+)-gallocatechin and (+)-catechin also performed better with a camu-camu extract, which was studied as a complex source of flavan-3-ols and predominantly contained these two flavan-3-ols. These results demonstrate the interstrain variability in L. plantarum metabolism, which may be useful for developing tailored formulations to enhance the production of flavan-3-ols bioactive metabolites.
Collapse
Affiliation(s)
- Elena
C. Pulido-Mateos
- Institut
sur la Nutrition et les Aliments Fonctionnels de l’Université
Laval, Faculté des Sciences de l’agriculture et de l’alimentation, Université Laval, Quebec G1 V 0A6, QC, Canada
- Laboratoire
de Génomique Microbienne, Département des Sciences des
Aliments, Faculté des Sciences de l’agriculture et de
l’alimentation, Université
Laval, Quebec G1 V 0A6, QC, Canada
| | - Jacob Lessard-Lord
- Institut
sur la Nutrition et les Aliments Fonctionnels de l’Université
Laval, Faculté des Sciences de l’agriculture et de l’alimentation, Université Laval, Quebec G1 V 0A6, QC, Canada
| | - Yves Desjardins
- Institut
sur la Nutrition et les Aliments Fonctionnels de l’Université
Laval, Faculté des Sciences de l’agriculture et de l’alimentation, Université Laval, Quebec G1 V 0A6, QC, Canada
| | - Denis Roy
- Institut
sur la Nutrition et les Aliments Fonctionnels de l’Université
Laval, Faculté des Sciences de l’agriculture et de l’alimentation, Université Laval, Quebec G1 V 0A6, QC, Canada
- Laboratoire
de Génomique Microbienne, Département des Sciences des
Aliments, Faculté des Sciences de l’agriculture et de
l’alimentation, Université
Laval, Quebec G1 V 0A6, QC, Canada
| |
Collapse
|
2
|
Khosravi A, Razavi SH, Castangia I, Manca ML. Valorization of Date By-Products: Enhancement of Antioxidant and Antimicrobial Potentials through Fermentation. Antioxidants (Basel) 2024; 13:1102. [PMID: 39334760 PMCID: PMC11428283 DOI: 10.3390/antiox13091102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2024] [Revised: 09/07/2024] [Accepted: 09/11/2024] [Indexed: 09/30/2024] Open
Abstract
The by-products from three varieties of dates-Mozafati, Sayer, and Kabkab-were subjected to solid-state fermentation using Aspergillus niger alone or in co-culture with Lactiplantibacillus plantarum or Limosilactobacillus reuteri to enhance their phenolic and flavonoid content, along with antioxidant and antimicrobial activities. Solid-state fermentation, being environmentally friendly and cost-effective, is particularly suitable for agricultural residues. Significant increases (p < 0.05) in total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant power were observed post-fermentation, especially under co-culture conditions. The highest TPC (12.98 ± 0.29 mg GA/g) and TFC (1.83 ± 0.07 mg QE/g) were recorded in the co-culture fermentation of by-products from the Mozafati and Sayer varieties, respectively. HPLC analysis revealed changes in polyphenol profiles post-fermentation, with reductions in gallic and ferulic acids and increases in caffeic acid, p-coumaric acid, rutin, quercetin, and kaempferol. FT-IR analysis confirmed significant alterations in polyphenolic functional groups. Enhanced antimicrobial activity was also observed, with inhibition zones ranging from 8.26 ± 0.06 mm for Kabkab to 17.73 ± 0.09 mm for Mozafati. These results suggest that co-culture solid-state fermentation is a promising strategy for valorizing date by-products, with potential applications in nutraceuticals and/or pharmaceutical products and as valuable additives in the food industry.
Collapse
Affiliation(s)
- Azin Khosravi
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj 31587-77871, Iran
| | - Seyed Hadi Razavi
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj 31587-77871, Iran
| | - Ines Castangia
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, Italy
| | - Maria Letizia Manca
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, Italy
| |
Collapse
|
3
|
Kim B, Lee Y, Lee C, Jung ES, Kang H, Holzapfel WH. Comprehensive Amelioration of Metabolic Dysfunction through Administration of Lactiplantibacillus plantarum APsulloc 331261 (GTB1™) in High-Fat-Diet-Fed Mice. Foods 2024; 13:2227. [PMID: 39063311 PMCID: PMC11276112 DOI: 10.3390/foods13142227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 07/10/2024] [Accepted: 07/13/2024] [Indexed: 07/28/2024] Open
Abstract
The beneficial effects of probiotics for the improvement of metabolic disorders have been studied intensively; however, these effects are evident in a probiotic strain-specific and disease-specific manner. Thus, it is still essential to evaluate the efficacy of each strain against a target disease. Here, we present an anti-obese and anti-diabetic probiotic strain, Lactiplantibacillus plantarum APsulloc331261 (GTB1™), which was isolated from green tea and tested for safety previously. In high-fat-diet-induced obese mice, GTB1™ exerted multiple beneficial effects, including significant reductions in adiposity, glucose intolerance, and dyslipidemia, which were further supported by improvements in levels of circulating hormones and adipokines. Lipid metabolism in adipose tissues was restored through the activation of PPAR/PGC1α signaling by GTB1™ treatment, which was facilitated by intestinal microbiota composition changes and short-chain fatty acid production. Our findings provide evidence to suggest that GTB1™ is a potential candidate for probiotic supplementation for comprehensive improvement in metabolic disorders.
Collapse
Affiliation(s)
- Bobae Kim
- Basic Research Center, HEM Pharma Inc., Pohang 37554, Republic of Korea; (B.K.); (Y.L.); (C.L.)
- Department of Advanced Convergence, Handong Global University, Pohang 37554, Republic of Korea
| | - Yuri Lee
- Basic Research Center, HEM Pharma Inc., Pohang 37554, Republic of Korea; (B.K.); (Y.L.); (C.L.)
- Department of Advanced Convergence, Handong Global University, Pohang 37554, Republic of Korea
| | - Chungho Lee
- Basic Research Center, HEM Pharma Inc., Pohang 37554, Republic of Korea; (B.K.); (Y.L.); (C.L.)
| | - Eun Sung Jung
- Multi-Omics Center, HEM Pharma Inc., Suwon 16229, Republic of Korea;
| | - Hyeji Kang
- Basic Research Center, HEM Pharma Inc., Pohang 37554, Republic of Korea; (B.K.); (Y.L.); (C.L.)
- Global Green Research Institute, Handong Global University, Pohang 37554, Republic of Korea
| | - Wilhelm H. Holzapfel
- Basic Research Center, HEM Pharma Inc., Pohang 37554, Republic of Korea; (B.K.); (Y.L.); (C.L.)
- Department of Advanced Convergence, Handong Global University, Pohang 37554, Republic of Korea
| |
Collapse
|
4
|
Todorov SD, Alves VF, Popov I, Weeks R, Pinto UM, Petrov N, Ivanova IV, Chikindas ML. Antimicrobial Compounds in Wine. Probiotics Antimicrob Proteins 2024; 16:763-783. [PMID: 37855943 DOI: 10.1007/s12602-023-10177-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/10/2023] [Indexed: 10/20/2023]
Abstract
Ipsum vinum est potestas et possession (wine itself is power and possession). Wine is a complex system that triggers multisensory cognitive stimuli. Wine and its consumption are thoroughly intertwined with the development of human society. The beverage was appreciated in many ancient mythologies and plays an essential part in Christianity and rituals to this day. Wine has been said to enlighten and inspire artists and has even been prohibited by law and some religions, but has nevertheless played a role in human civilizations since the beginning. Winemaking is also a prospering and economically important industry and a longtime symbol of status and luxury. In winemaking, the formation of the final product is influenced by several factors that contribute to the chemical and sensory complexity often associated with quality vintages. Factors such as terroir, climatic conditions, variety of the grape, all aspects of the winemaking process to the smallest details, including metabolic processes carried out by yeast and malolactic bacteria, and the conditions for the maturation and storage of the final product, up to, and even beyond the point of deciding to open the bottle and enjoy the wine. In conjunction with the empiric and scientific process of winemaking, different molecules with antibacterial activity can be identified in wine during the production process, and several of them are clearly present in the final product. Some of these antibacterial components are phytochemicals, such as flavonoids and phenolic compounds, that may be delivered to the final product (wine) as a part of the grape, a variety of potential additive compounds, or from the oak barrels or clay amphoras used during the maturation process. Others are produced by yeasts and malolactic bacteria and play a role not only in the moderation of the fermentation process but contributing to the microbiological safety and beneficial properties spectra of the final product. Lactic acid bacteria, responsible for conducting malolactic fermentation, contribute to the final balance of the wine but are also directly involved in the production of different compounds exhibiting antibacterial activity. Some examples of these compounds include bacteriocins (antibacterial peptides), diacetyl, organic acids, reuterin, hydrogen peroxide, and carbon dioxide. Major aspects of these different beneficial metabolites are the subject of discussion in this review with the aim of highlighting their beneficial functions.
Collapse
Affiliation(s)
- Svetoslav Dimitrov Todorov
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 05508-000, São Paulo, SP, Brazil.
- Food Research Center (FoRC), Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 05508-000, São Paulo, SP, Brazil.
- CISAS- Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, 4900-347, Viana do Castelo, Portugal.
| | - Virginia Farias Alves
- Faculdade de Farmácia, Universidade Federal de Goiás (UFG), 74605-170, Goiânia, GO, Brazil
| | - Igor Popov
- Center for Agrobiotechnology, Don State Technical University, 344000, Gagarina Sq., 1, Rostov-On-Don, Russia
- Division of Immunobiology and Biomedicine, Center of Genetics and Life Sciences, Sirius University of Science and Technology, Olimpijskij av., 1, 354340, Federal Territory Sirius, Russia
| | - Richard Weeks
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, 08901, New Brunswick, NJ, USA
| | - Uelinton Manoel Pinto
- Food Research Center (FoRC), Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 05508-000, São Paulo, SP, Brazil
| | - Nikolay Petrov
- Laboratory of Virology, New Bulgarian University, Montevideo str. 21, 1618, Sofia, Bulgaria
| | - Iskra Vitanova Ivanova
- Department of General and Industrial Microbiology, Faculty of Biology, Sofia University St. Kliment Ohridski, 8, Bul. Dragan Tzankov, 1164, Sofia, Bulgaria
| | - Michael L Chikindas
- Center for Agrobiotechnology, Don State Technical University, 344000, Gagarina Sq., 1, Rostov-On-Don, Russia
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, 08901, New Brunswick, NJ, USA
- Department of General Hygiene, I.M. Sechenov First Moscow State Medical University, 119991, Moscow, Russia
| |
Collapse
|
5
|
Muñoz R, Rivas BDL, Rodríguez H, Esteban-Torres M, Reverón I, Santamaría L, Landete JM, Plaza-Vinuesa L, Sánchez-Arroyo A, Jiménez N, Curiel JA. Food phenolics and Lactiplantibacillus plantarum. Int J Food Microbiol 2024; 412:110555. [PMID: 38199014 DOI: 10.1016/j.ijfoodmicro.2023.110555] [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: 11/30/2023] [Revised: 12/21/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
Phenolic compounds are important constituents of plant food products. These compounds play a key role in food characteristics such as flavor, astringency and color. Lactic acid bacteria are naturally found in raw vegetables, being Lactiplantibacillus plantarum the most commonly used commercial starter for the fermentation of plant foods. Hence, the metabolism of phenolic compounds of L. plantarum has been a subject of study in recent decades. Such studies confirm that L. plantarum, in addition to presenting catalytic capacity to transform aromatic alcohols and phenolic glycosides, exhibits two main differentiated metabolic routes that allow the biotransformation of dietary hydroxybenzoic and hydroxycinnamic acid-derived compounds. These metabolic pathways lead to the production of new compounds with new biological and organoleptic properties. The described metabolic pathways involve the action of specialized esterases, decarboxylases and reductases that have been identified through genetic analysis and biochemically characterized. The purpose of this review is to provide a comprehensive and up-to-date summary of the current knowledge of the metabolism of food phenolics in L. plantarum.
Collapse
Affiliation(s)
- Rosario Muñoz
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain.
| | - Blanca de Las Rivas
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Héctor Rodríguez
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - María Esteban-Torres
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Inés Reverón
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Laura Santamaría
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - José Maria Landete
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Laura Plaza-Vinuesa
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Ana Sánchez-Arroyo
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Natalia Jiménez
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - José Antonio Curiel
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain.
| |
Collapse
|
6
|
Kanauchi M. Assay Analysis of Tannase from Lactobacillus plantarum. Methods Mol Biol 2024; 2851:87-95. [PMID: 39210173 DOI: 10.1007/978-1-0716-4096-8_7] [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] [Indexed: 09/04/2024]
Abstract
Tannin, which is an astringent taste in the mouth, is a polyphenol compound contained in some plants. Tannin causes denaturation of proteins of the tongue or oral mucosa. Tannase, a hydrolase that cleaves carboxylic ester bonds specifically, is used in many industrial fields. Some tannase (tannin acyl hydrolase, EC3.1.1.20) is used widely to prevent or reduce creaming of some foods and beverages. Because some tannins are formed of insoluble salts combined with protein, they reduce creaming such as the white hazing of iced tea. Moreover, they can clarify beverages such as fruit juices during wine and beer production. Tannase is produced by microorganisms under conditions with tannic acid present, mainly from plants. Tannase characteristics differ according to its microorganism of origin. Therefore, it is important to study the microbes used as lactic acid bacteria (LAB), evaluate new methods of tannase assay, and apply them in food or other industries. In this chapter, assay of tannase in LAB is demonstrated using methyl gallate as substrate, with color development by rhodanine and potassium hydroxide solution, using a spectrophotometer. Actual data of high tannase-producing LAB, Lactobacillus plantarum, and enzyme characteristics in optimum conditions are presented in this chapter.
Collapse
Affiliation(s)
- Makoto Kanauchi
- Department of Food Management, Miyagi University, Sendai, Japan.
| |
Collapse
|
7
|
Mollova D, Gozmanova M, Apostolova E, Yahubyan G, Iliev I, Baev V. Illuminating the Genomic Landscape of Lactiplantibacillus plantarum PU3-A Novel Probiotic Strain Isolated from Human Breast Milk, Explored through Nanopore Sequencing. Microorganisms 2023; 11:2440. [PMID: 37894099 PMCID: PMC10609609 DOI: 10.3390/microorganisms11102440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/11/2023] [Accepted: 09/25/2023] [Indexed: 10/29/2023] Open
Abstract
Lactiplantibacillus plantarum stands out as a remarkably diverse species of lactic acid bacteria, occupying a myriad of ecological niches. Particularly noteworthy is its presence in human breast milk, which can serve as a reservoir of probiotic bacteria, contributing significantly to the establishment and constitution of infant gut microbiota. In light of this, our study attempted to conduct an initial investigation encompassing both genomic and phenotypic aspects of the L. plantarum PU3 strain, that holds potential as a probiotic agent. By employing the cutting-edge third-generation Nanopore sequencing technology, L. plantarum PU3 revealed a circular chromosome of 3,180,940 bp and nine plasmids of various lengths. The L. plantarum PU3 genome has a total of 2962 protein-coding and non-coding genes. Our in-depth investigations revealed more than 150 probiotic gene markers that unfold the genetic determinants for acid tolerance, bile resistance, adhesion, and oxidative and osmotic stress. The in vivo analysis showed the strain's proficiency in utilizing various carbohydrates as growth substrates, complementing the in silico analysis of the genes involved in metabolic pathways. Notably, the strain demonstrated a pronounced affinity for D-sorbitol, D-mannitol, and D-Gluconic acid, among other carbohydrate sources. The in vitro experimental verification of acid, osmotic and bile tolerance validated the robustness of the strain in challenging environments. Encouragingly, no virulence factors were detected in the genome of PU3, suggesting its safety profile. In search of beneficial properties, we found potential bacteriocin biosynthesis clusters, suggesting its capability for antimicrobial activity. The characteristics exhibited by L. plantarum PU3 pave the way for promising strain potential, warranting further investigations to unlock its full capacity and contributions to probiotic and therapeutic avenues.
Collapse
Affiliation(s)
- Daniela Mollova
- Faculty of Biology, Department of Biochemistry and Microbiology, University of Plovdiv, Tzar Assen 24, 4000 Plovdiv, Bulgaria; (D.M.); (I.I.)
| | - Mariyana Gozmanova
- Faculty of Biology, Department of Plant Physiology and Molecular Biology, University of Plovdiv, Tzar Assen 24, 4000 Plovdiv, Bulgaria; (M.G.); (E.A.); (G.Y.)
| | - Elena Apostolova
- Faculty of Biology, Department of Plant Physiology and Molecular Biology, University of Plovdiv, Tzar Assen 24, 4000 Plovdiv, Bulgaria; (M.G.); (E.A.); (G.Y.)
| | - Galina Yahubyan
- Faculty of Biology, Department of Plant Physiology and Molecular Biology, University of Plovdiv, Tzar Assen 24, 4000 Plovdiv, Bulgaria; (M.G.); (E.A.); (G.Y.)
| | - Ilia Iliev
- Faculty of Biology, Department of Biochemistry and Microbiology, University of Plovdiv, Tzar Assen 24, 4000 Plovdiv, Bulgaria; (D.M.); (I.I.)
| | - Vesselin Baev
- Faculty of Biology, Department of Plant Physiology and Molecular Biology, University of Plovdiv, Tzar Assen 24, 4000 Plovdiv, Bulgaria; (M.G.); (E.A.); (G.Y.)
| |
Collapse
|
8
|
Zahid HF, Ali A, Ranadheera CS, Fang Z, Ajlouni S. Identification of Phenolics Profile in Freeze-Dried Apple Peel and Their Bioactivities during In Vitro Digestion and Colonic Fermentation. Int J Mol Sci 2023; 24:ijms24021514. [PMID: 36675061 PMCID: PMC9864335 DOI: 10.3390/ijms24021514] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/10/2023] [Accepted: 01/11/2023] [Indexed: 01/15/2023] Open
Abstract
Freeze-dried apple peel powder (Fd-APP) was subjected to in vitro digestion and colonic fermentation to evaluate the variations in its phenolic composition, bioactivities (antioxidant activity, α-amylase, and α-glucosidase inhibition), and fecal metabolic outputs. A total of 88 phenolics were tentatively identified, of which 51 phenolic compounds were quantitated in Fd-APP sample extracts before digestion, and 34 were released during subsequent phases of digestion. Among these, phenolic acids showed the highest bio accessibility index (BI) of 68%, followed by flavonoids (63%) and anthocyanins (52%). The inhibitory functions of Fd-APP extract against α-amylase and α-glucosidase pre- and post-digestion were moderate and ranged from 41.88 to 44.08% and 35.23 to 41.13%, respectively. Additionally, the antioxidant activities revealed a significant (p ≤ 0.05) decline during the in vitro digestion. However, the colonic fermentation stage presented different products where the intact parent phenolic compounds present in Fd-APP were utilized by gut microbes and produced various phenolic metabolites such as 3- hydroxyphenyl acetic acid (3-HPAA), ferulic acid (FA), 3-(4-hydroxyphenyl) propionic acid (3,4 HPPA) and 4- hydroxybenzoic acid (4-HBA). Furthermore, colonic fermentation of Fd-APP accelerated the production of short-chain fatty acids (SCFAs), with acetic acid being the most prevalent (97.53 ± 9.09 mM). The decrease in pH of fermentation media to 4.3 significantly (p ≤ 0.05) enhanced counts of Bifidobacterium (10.27 log CFU/mL), which demonstrated the potential prebiotic effects of Fd-APP. These findings indicated that the consumption of apple peel as a constituent of novel functional foods may support and protect the intestinal microbiota and consequently promote human health.
Collapse
|
9
|
Caballero V, Estévez M, Tomás-Barberán FA, Morcuende D, Martín I, Delgado J. Biodegradation of Punicalagin into Ellagic Acid by Selected Probiotic Bacteria: A Study of the Underlying Mechanisms by MS-Based Proteomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:16273-16285. [PMID: 36519204 PMCID: PMC9801417 DOI: 10.1021/acs.jafc.2c06585] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 05/31/2023]
Abstract
Pomegranate (Punica granatum L.) is a well-known source of bioactive phenolic compounds such as ellagitannins, anthocyanins, and flavanols. Punicalagin, one of the main constituents of pomegranate, needs to be biodegraded by bacteria to yield metabolites of medicinal interest. In this work, we tested 30 lactic acid bacteria (LAB) and their capacity to transform punicalagin from a punicalagin-rich pomegranate extract into smaller bioactive molecules, namely, ellagic acid and urolithins. These were identified and quantified by high-performance liquid chromatography-electrospray ionization tandem mass spectrometry (HPLC-ESI-MS2). Further, we evaluated the molecular mechanism governing this transformation through label-free comparative MS-based proteomics. All tested LAB strains were capable of transforming punicalagin into ellagic acid, while the biosynthesis of urolithins was not observed. Proteomic analysis revealed an increase of generic transglycosylases that might have a hydrolytic role in the target phenolic molecule, coupled with an increase in the quantity of ATP-binding cassette (ABC) transporters, which might play a relevant role in transporting the resulting byproducts in and out of the cell.
Collapse
Affiliation(s)
- Víctor Caballero
- Food
Technology, IPROCAR Research Institute, Universidad de Extremadura, 10003Cáceres, Spain
- Food
Hygiene and Safety, IPROCAR Research Institute, Universidad de Extremadura, 10003Cáceres, Spain
| | - Mario Estévez
- Food
Technology, IPROCAR Research Institute, Universidad de Extremadura, 10003Cáceres, Spain
| | | | - David Morcuende
- Food
Technology, IPROCAR Research Institute, Universidad de Extremadura, 10003Cáceres, Spain
| | - Irene Martín
- Food
Hygiene and Safety, IPROCAR Research Institute, Universidad de Extremadura, 10003Cáceres, Spain
| | - Josué Delgado
- Food
Hygiene and Safety, IPROCAR Research Institute, Universidad de Extremadura, 10003Cáceres, Spain
| |
Collapse
|
10
|
Identification and Characterization of Malolactic Bacteria Isolated from the Eastern Foothills of Helan Mountain in China. Foods 2022; 11:foods11162455. [PMID: 36010455 PMCID: PMC9407436 DOI: 10.3390/foods11162455] [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: 06/21/2022] [Revised: 08/11/2022] [Accepted: 08/12/2022] [Indexed: 11/17/2022] Open
Abstract
Malolactic fermentation (MLF) converts malic acid into lactic acid by lactic acid bacteria (LAB). MLF may affect potential wine quality impact as global warming intensifies, and the alcohol in the wine increases, which threatens MLF. Lactiplantibacillus plantarum is considered a new generation of MLF starter because of the ability of high ethanol tolerance and good enological characteristics. In this research, 132 LAB strains were isolated from the eastern foothills of Helan Mountain in Ningxia, China. Twenty-one higher ethanol tolerance isolates were obtained by 15% (v/v) ethanol preliminary screening. They were identified by 16S rRNA sequencing and differentiated by randomly amplified polymorphic DNA (RAPD). Stress factors include ethanol, pH, and SO2, and the combination of stresses was used to screen stress-tolerance strains. β-D-glucosidase activity, MLF performance, and biogenic amine content were tested to evaluate the enological characteristics. GC-MS detected the volatile components of the wine after MLF. The results showed that twenty strains were identified as L. plantarum, and one strain was Lentilactobacillus hilgardii. Especially, the strains of A7, A18, A23, A50, and B28 showed strong resistance to high ethanol, low pH, and high SO2. A7, A50, and B28 showed better β-D-glucosidase activity and thus were inoculated into cabernet sauvignon wines whose ethanol content was 14.75% (v/v) to proceed MLF. A7 finished MLF in 36 d, while the control strains Oenococcus oeni 31-DH and L. plantarum BV-S2 finished MLF in 24 d and 28 d, respectively. Nevertheless, A50 and B28 did not finish MLF in 36 d. The data showed that A7 brought a more volatile aroma than control. Notably, the esters and terpenes in the wine increased. These results demonstrated the potential applicability of L. plantarum A7 as a new MLF starter culture, especially for high-ethanol wines.
Collapse
|
11
|
Devi A, Anu-Appaiah K, Lin TF. Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113130] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
12
|
Lekshmi R, Arif Nisha S, Thirumalai Vasan P, Kaleeswaran B. A comprehensive review on tannase: Microbes associated production of tannase exploiting tannin rich agro-industrial wastes with special reference to its potential environmental and industrial applications. ENVIRONMENTAL RESEARCH 2021; 201:111625. [PMID: 34224709 DOI: 10.1016/j.envres.2021.111625] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 06/21/2021] [Accepted: 06/27/2021] [Indexed: 06/13/2023]
Abstract
Microorganisms have been used for the production of various enzymes, including inducible tannase for various industrial and environmental applications. Tannases have lot of potential to convert hydrolysable tannins to gallic acid, which is one of the important industrial and therapeutic significant molecules whose demand is over 10000 tons per year. Tannins invariably occur in angiosperms, gymnosperms and pteridophytes, and predominantly present in various parts of plants such as, leaves, roots, bark and fruit. Furthermore, tannery effluents are frequently loaded with significant levels of tannic acid. Tannase can be effectively used to decrease tannin load in the toxic tannery effluent thus providing the opportunity to minimize the operational cost. Over the past three decades, tannase from microbial sources has been proposed for the degradation of natural tannins. The availability of various agro-industrial residues paves a way for maximum utilization of tannase production for the degradation of tannin and eventually the production of gallic acid. In this review, an illustrative and comprehensive account on tannase from microbial source for current day applications is presented. The present review emphasises on up-to-date microbial sources of tannases, biochemical properties, optimization of tannase production in solid state and submerged fermentation and its industrial and environmental applications.
Collapse
Affiliation(s)
- R Lekshmi
- PG & Research Department of Biotechnology, Srimad Andavan Arts and Science College (Affiliated to Bharathidasan University), Tiruchirappalli, Tamil Nadu, India; Department of Botany and Biotechnology, MSM College, Kayamkulam, Kerala, India
| | - S Arif Nisha
- PG & Research Department of Biotechnology, Srimad Andavan Arts and Science College (Affiliated to Bharathidasan University), Tiruchirappalli, Tamil Nadu, India.
| | - P Thirumalai Vasan
- PG & Research Department of Biotechnology, Srimad Andavan Arts and Science College (Affiliated to Bharathidasan University), Tiruchirappalli, Tamil Nadu, India
| | - B Kaleeswaran
- Department of Zoology, A.V.V.M. Sri Pushpam College, Thanjavur, Tamil Nadu, India
| |
Collapse
|
13
|
Rajković E, Schwarz C, Tischler D, Schedle K, Reisinger N, Emsenhuber C, Ocelova V, Roth N, Frieten D, Dusel G, Gierus M. Potential of Grape Extract in Comparison with Therapeutic Dosage of Antibiotics in Weaning Piglets: Effects on Performance, Digestibility and Microbial Metabolites of the Ileum and Colon. Animals (Basel) 2021; 11:ani11102771. [PMID: 34679793 PMCID: PMC8532789 DOI: 10.3390/ani11102771] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 09/03/2021] [Accepted: 09/17/2021] [Indexed: 11/27/2022] Open
Abstract
Simple Summary Diarrhea as a symptom of different enteric infections leads to poor animal health and performance at weaning, followed by economic losses. Phytogenic feed additives, e.g., grape extracts, have shown antimicrobial and anti-inflammatory properties and these might have beneficial effects on growth trends of weaning piglets and, thereby, potentially reduce the need for antibiotic treatments following weaning. An 8-week feeding trial investigated the potential effects of grape extract (GE) in a model with a negative control (NC) and positive control (PC; antibiotic treatment). Despite no changes in animal performance, dietary GE improved the digestibility of selected nutrients at the same, or even at higher level, as PC. Additionally, there was no clear effect of dietary intervention on the microbial metabolites from the ileum and colon at the end of the trial. These results indicated beneficial effects of GE compared to antibiotic treatment, as often applied at weaning. Abstract Enteric diseases in piglets, such as post-weaning diarrhea (PWD), often require antibiotic treatment of the entire litter. Grape polyphenols may help overcome PWD and thereby reduce the need for antibiotics. The potential of a grape extract (GE; continuous in-feed supplementation) on performance of weaning piglets, compared with both negative (NC; corn-based diet) and positive control (PC; NC + in-feed antibiotic (amoxicillin) in a therapeutic dosage for day 1–day 5 post weaning) was assessed. Apparent total tract digestibility (ATTD) and microbial metabolites were also evaluated on two sampling points (day 27/28 and day 55/56). We assigned 180 weaning piglets (6.9 ± 0.1 kg body weight (BW)) to 6 male and 6 female pens per treatment with 5 piglets each. Animals from PC showed higher BW on day 13 compared with NC and GE, and a tendency for higher BW on day 56 (p = 0.080) compared to NC. Furthermore, PC increased the average daily feed intake in the starter phase (day 1–day 13), and the average daily gain in the early grower phase (day 14–day 24). Overall, GE improved the ATTD at the same level as PC (ash, acid-hydrolyzed ether extract), or at a higher level than PC (dry matter, organic matter, gross energy, crude protein, P). There were no effects on microbial metabolites apart from minor trends for lactic acid and ammonia. Dietary inclusion of GE may have beneficial effects compared to therapeutic antibiotics, as frequently used at weaning.
Collapse
Affiliation(s)
- Emina Rajković
- FFoQSI GmbH—Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, 3430 Tulln, Austria; (E.R.); (D.T.)
- Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology (TTE), IFA-Tulln, University of Natural Resources and Life Sciences, Vienna (BOKU), 1190 Vienna, Austria; (K.S.); (M.G.)
| | - Christiane Schwarz
- Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology (TTE), IFA-Tulln, University of Natural Resources and Life Sciences, Vienna (BOKU), 1190 Vienna, Austria; (K.S.); (M.G.)
- Correspondence: ; Tel.: +43-1-47654-97615
| | - David Tischler
- FFoQSI GmbH—Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, 3430 Tulln, Austria; (E.R.); (D.T.)
- Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology (TTE), IFA-Tulln, University of Natural Resources and Life Sciences, Vienna (BOKU), 1190 Vienna, Austria; (K.S.); (M.G.)
| | - Karl Schedle
- Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology (TTE), IFA-Tulln, University of Natural Resources and Life Sciences, Vienna (BOKU), 1190 Vienna, Austria; (K.S.); (M.G.)
| | | | | | | | - Nataliya Roth
- BIOMIN Holding GmbH, 3131 Getzersdorf, Austria; (V.O.); (N.R.)
| | - Dörte Frieten
- Department of Animal Nutrition, University of Applied Sciences, 55411 Bingen am Rhein, Germany; (D.F.); (G.D.)
| | - Georg Dusel
- Department of Animal Nutrition, University of Applied Sciences, 55411 Bingen am Rhein, Germany; (D.F.); (G.D.)
| | - Martin Gierus
- Department of Agrobiotechnology, Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology (TTE), IFA-Tulln, University of Natural Resources and Life Sciences, Vienna (BOKU), 1190 Vienna, Austria; (K.S.); (M.G.)
| |
Collapse
|
14
|
Canaviri-Paz P, Oscarsson E, Håkansson Å. Autochthonous microorganisms of white quinoa grains with special attention to novel functional properties of lactobacilli strains. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
|
15
|
Potential Functional Snacks: Date Fruit Bars Supplemented by Different Species of Lactobacillus spp. Foods 2021; 10:foods10081760. [PMID: 34441537 PMCID: PMC8391282 DOI: 10.3390/foods10081760] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/20/2021] [Accepted: 07/26/2021] [Indexed: 11/17/2022] Open
Abstract
The influence of the addition of four different potential probiotic strains, Lactiplantibacillus plantarum subsp. plantarum (L. plantarum), Lactobacillus delbruekii subsp. bulgaricus (L. bulgaricus), Lactobacillus acidophilus (L. acidophilus) and Lactinocaseibacillus rhamnosus (L. rhamnosus), in date fruit-based products was investigated in order to evaluate the possibility of producing a functional snack. All bacterial strains tested were able to grow in date fruit palp, reaching probiotic concentrations ranging from 3.1 × 109 to 4.9 × 109 colony-forming units after 48 h of fermentation, and the pH was reduced to 3.5–3.7 or below. The viability of inoculated probiotic bacteria after 4 weeks of storage at 4 °C was slightly reduced. Some biochemical features of the fermented snacks, such as the total phenolic content (TPC), antioxidant activity and detailed polyphenolic profile, were also evaluated. After fermentation, changes in the polyphenol profile in terms of increased free phenolic compounds and related activity were observed. These results may be attributed to the enzymatic activity of Lactobacillus spp. in catalyzing both the release of bioactive components from the food matrix and the remodeling of polyphenolic composition in favor of more bioaccessible molecules. These positive effects were more evident when the snack were fermented with L. rhamnosus. Our results suggest the use of lactic acid fermentation as an approach to enhance the nutritional value of functional foods, resulting in the enhancement of their health-promoting potential.
Collapse
|
16
|
Rodríguez-Daza MC, Pulido-Mateos EC, Lupien-Meilleur J, Guyonnet D, Desjardins Y, Roy D. Polyphenol-Mediated Gut Microbiota Modulation: Toward Prebiotics and Further. Front Nutr 2021; 8:689456. [PMID: 34268328 PMCID: PMC8276758 DOI: 10.3389/fnut.2021.689456] [Citation(s) in RCA: 133] [Impact Index Per Article: 44.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 05/27/2021] [Indexed: 12/11/2022] Open
Abstract
The genome of gut microbes encodes a collection of enzymes whose metabolic functions contribute to the bioavailability and bioactivity of unabsorbed (poly)phenols. Datasets from high throughput sequencing, metabolome measurements, and other omics have expanded the understanding of the different modes of actions by which (poly)phenols modulate the microbiome conferring health benefits to the host. Progress have been made to identify direct prebiotic effects of (poly)phenols; albeit up to date, these compounds are not recognized as prebiotics sensu stricto. Interestingly, certain probiotics strains have an enzymatic repertoire, such as tannase, α-L-rhamnosidase, and phenolic acid reductase, involved in the transformation of different (poly)phenols into bioactive phenolic metabolites. In vivo studies have demonstrated that these (poly)phenol-transforming bacteria thrive when provided with phenolic substrates. However, other taxonomically distinct gut symbionts of which a phenolic-metabolizing activity has not been demonstrated are still significantly promoted by (poly)phenols. This is the case of Akkermansia muciniphila, a so-called antiobesity bacterium, which responds positively to (poly)phenols and may be partially responsible for the health benefits formerly attributed to these molecules. We surmise that (poly)phenols broad antimicrobial action free ecological niches occupied by competing bacteria, thereby allowing the bloom of beneficial gut bacteria. This review explores the capacity of (poly)phenols to promote beneficial gut bacteria through their direct and collaborative bacterial utilization and their inhibitory action on potential pathogenic species. We propose the term duplibiotic, to describe an unabsorbed substrate modulating the gut microbiota by both antimicrobial and prebiotic modes of action. (Poly)phenol duplibiotic effect could participate in blunting metabolic disturbance and gut dysbiosis, positioning these compounds as dietary strategies with therapeutic potential.
Collapse
Affiliation(s)
- Maria Carolina Rodríguez-Daza
- Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods (INAF), Laval University, Québec, QC, Canada.,Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Elena C Pulido-Mateos
- Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods (INAF), Laval University, Québec, QC, Canada.,Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Joseph Lupien-Meilleur
- Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods (INAF), Laval University, Québec, QC, Canada.,Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Denis Guyonnet
- Diana Nova, Symrise Nutrition, Clichy-la-Garenne, France
| | - Yves Desjardins
- Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods (INAF), Laval University, Québec, QC, Canada.,Department of Plant Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| | - Denis Roy
- Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods (INAF), Laval University, Québec, QC, Canada.,Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Québec, QC, Canada
| |
Collapse
|
17
|
Zhang P, Ma W, Meng Y, Zhang Y, Jin G, Fang Z. Wine phenolic profile altered by yeast: Mechanisms and influences. Compr Rev Food Sci Food Saf 2021; 20:3579-3619. [PMID: 34146455 DOI: 10.1111/1541-4337.12788] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 05/02/2021] [Accepted: 05/18/2021] [Indexed: 01/19/2023]
Abstract
Grape phenolic compounds undergo various types of transformations during winemaking under the influences of yeasts, which further impacts the sensory attributes, thus the quality of wine. Understanding the roles of yeasts in phenolics transformation is important for controlling wine quality through fermentation culture selection. This literature review discusses the mechanisms of how yeasts alter the phenolic compounds during winemaking, summarizes the effects of Saccharomyces cerevisiae and non-Saccharomyces yeasts on the content and composition of phenolics in wine, and highlights the influences of mixed cultural fermentation on the phenolic profile of wine. Collectively, this paper aims to provide a deeper understanding on yeast-phenolics interactions and to identify the current literature gaps for future research.
Collapse
Affiliation(s)
- Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Wen Ma
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yiqi Meng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Yifan Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Gang Jin
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| |
Collapse
|
18
|
Landete JM, Plaza-Vinuesa L, Montenegro C, Santamaría L, Reverón I, de Las Rivas B, Muñoz R. The use of Lactobacillus plantarum esterase genes: a biotechnological strategy to increase the bioavailability of dietary phenolic compounds in lactic acid bacteria. Int J Food Sci Nutr 2021; 72:1035-1045. [PMID: 33730985 DOI: 10.1080/09637486.2021.1900078] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
In Lactobacillus plantarum the metabolism of hydroxybenzoic and hydroxycinnamic acid derivatives follows a similar two-step pathway, an esterase action followed by a decarboxylation. The L. plantarum esterase genes involved in these reactions have been cloned into pNZ8048 or pT1NX plasmids and transformed into technologically relevant lactic acid bacteria. None of the strains assayed can hydrolyse methyl gallate, a hydroxybenzoic ester. The presence of the L. plantarum tannase encoding genes (tanALp or tanBLp) on these bacteria conferred their detectable esterase (tannase) activity. Similarly, on hydroxycinnamic compounds, esterase activity for the hydrolysis of ferulic acid was acquired by lactic acid bacteria when L. plantarum esterase (JDM1_1092) was present. This study showed that the heterologous expression of L. plantarum esterase genes involved in the metabolism of phenolic acids allowed the production of healthy compounds which increase the bioavailability of these dietary compounds in food relevant lactic acid bacteria.
Collapse
Affiliation(s)
- José María Landete
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Madrid, Spain
| | - Laura Plaza-Vinuesa
- Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, CSIC, Madrid, Spain
| | - Cinthya Montenegro
- Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Madrid, Spain
| | - Laura Santamaría
- Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, CSIC, Madrid, Spain
| | - Inés Reverón
- Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, CSIC, Madrid, Spain
| | - Blanca de Las Rivas
- Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, CSIC, Madrid, Spain
| | - Rosario Muñoz
- Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, CSIC, Madrid, Spain
| |
Collapse
|
19
|
Zhang S, Hu C, Guo Y, Wang X, Meng Y. Polyphenols in fermented apple juice: Beneficial effects on human health. J Funct Foods 2021. [DOI: 10.1016/j.jff.2020.104294] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
|
20
|
Devi A, Anu-Appaiah K. Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110246] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
21
|
Kowalski R, Gustafson E, Carroll M, Gonzalez de Mejia E. Enhancement of Biological Properties of Blackcurrants by Lactic Acid Fermentation and Incorporation into Yogurt: A Review. Antioxidants (Basel) 2020; 9:antiox9121194. [PMID: 33261067 PMCID: PMC7759768 DOI: 10.3390/antiox9121194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Revised: 11/24/2020] [Accepted: 11/25/2020] [Indexed: 12/24/2022] Open
Abstract
Blackcurrants (BC) and yogurt are known to possess several health benefits. The objective of this review was to compile the latest information on the effect of lactic acid fermentation on BC and their incorporation into yogurt, including the impact of this combination on chemical composition, sensory aspects, and health attributes of the blend. Google Scholar, Scopus, and PubMed were used to research the most recent literature on BC juice, the whole BC berry, and yogurt. Health benefits were assessed from human and animal studies within the last 5 years. The results suggest that BC have several health promoting compounds that ameliorate some neurological disorders and improve exercise recovery. Yogurt contains compounds that can be used to manage diseases such as type 2 diabetes (T2D) and irritable bowel disease (IBD). Fermenting BC with lactic acid bacteria (LAB) and its incorporation into yogurt products increases the polyphenol and antioxidant capacity of BC, creating a blend of prebiotics and probiotics compounds with enhanced benefits. More research is needed in the area of lactic acid fermentation of berries in general, especially BC.
Collapse
|
22
|
Spennati F, Ricotti A, Mori G, Siracusa G, Becarelli S, Gregorio SD, Tigini V, Varese GC, Munz G. The role of cosubstrate and mixing on fungal biofilm efficiency in the removal of tannins. ENVIRONMENTAL TECHNOLOGY 2020; 41:3515-3523. [PMID: 31072243 DOI: 10.1080/09593330.2019.1615128] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2018] [Accepted: 02/05/2019] [Indexed: 06/09/2023]
Abstract
Tannins are polyphenolic compounds produced by plants and they are used in industrial vegetable tanning of leather. Tannins represent one of the low biodegradability substances in tannery wastewaters with high recalcitrant soluble chemical oxygen demand, furthermore high concentration of tannins can inhibit biological treatment. In the present study, four novel rotating submerged packed bed reactors were inoculated with a selected fungal strain to reach a biological degradation of tannins in non-sterile conditions. The selected fungal strain, Aspergillus tubingensis MUT 990, was immobilised in polyurethane foam cubes carriers and inserted inside a submerged rotating cage reactors. The reactors were feed with a solution composed of four tannins: Quebracho (Schinopsis spp.), Wattle (Mimosa spp.), Chestnut (Castanea spp.) and Tara (Caesalpinia spp.). Four reactors with a volume of 4 L each were used, the co-substrate was pure malt extract, the hydraulic retention time was 24 h and the pH setpoint was 5.5. The reactors configuration was chosen to allow the study of the effect of rotation and the co-substrate addition on tannins removal. The experiment lasted two months and it was achieved 80% of chemical oxygen demand and up to 90% dissolved organic carbon removal, furthermore it was detected an important tannase activity.
Collapse
Affiliation(s)
- Francesco Spennati
- Department of Civil and Environmental Engineering, University of Florence, Firenze, Italy
| | | | | | - Giovanna Siracusa
- MUT, Department of Life Sciences and Systems Biology, University of Turin, Torino, Italy
| | - Simone Becarelli
- MUT, Department of Life Sciences and Systems Biology, University of Turin, Torino, Italy
| | - Simona Di Gregorio
- MUT, Department of Life Sciences and Systems Biology, University of Turin, Torino, Italy
| | | | | | - Giulio Munz
- Department of Civil and Environmental Engineering, University of Florence, Firenze, Italy
| |
Collapse
|
23
|
Onetto CA, Borneman AR, Schmidt SA. Investigating the effects of Aureobasidium pullulans on grape juice composition and fermentation. Food Microbiol 2020; 90:103451. [DOI: 10.1016/j.fm.2020.103451] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 01/15/2020] [Accepted: 01/31/2020] [Indexed: 10/25/2022]
|
24
|
Zhou Y, Wang R, Zhang Y, Yang Y, Sun X, Zhang Q, Yang N. Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3283-3290. [PMID: 31960435 DOI: 10.1002/jsfa.10272] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 01/01/2020] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Changes in antioxidant activity of fruit during fermentation are related to changes in the composition of phenolic acids and flavonoids. In this study, we investigated the effects of Lactobacillus plantarum on the phenolic profile, antioxidant activities, and metabolites of kiwifruit pulp. RESULTS Lactobacillus plantarum fermentation increased scavenging activity of 1-diphenyl-2-picrylhydrazyl (DPPH) and 2,20-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radicals. The content of phenolics and flavonoids was increased after fermentation. Correlation analysis demonstrated that the phenolic and flavonoid content was responsible for increasing the scavenging activities of DPPH and ABTS. Lactobacillus plantarum influenced the phenolic profile of the pulp. Protocatechuic and chlorogenic acids were the predominant phenolic acids in fermented kiwifruit pulp. Gallic acid, chlorogenic acid, epicatechin, and catechins were degraded by L. plantarum. The content of 6,7-dihydroxy coumarin and p-coumaric acid, and especially protocatechuic acid, was increased by fermentation. Metabolic differences in lactic acid, fructose, phosphoric acid, gluconolactone, and sugar were evident between non-fermented and fermented kiwifruit. CONCLUSION Lactobacillus plantarum fermentation increased antioxidant compounds and antioxidant activity in kiwifruit pulp. These results provide the foundation to target the functional benefits of L. plantarum-fermented kiwifruit pulp for further human, animal, and plant health applications. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yan Zhou
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
- School of Food Science, Guizhou Medical University, Guiyang, China
| | - Ruimin Wang
- School of Food Science, Guizhou Medical University, Guiyang, China
| | - Yefang Zhang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
| | - Yuhui Yang
- College of Grain and Food Science, Henan University of Technology, Zhengzhou, China
| | - Xiaohong Sun
- School of Food Science, Guizhou Medical University, Guiyang, China
| | - Qinghai Zhang
- School of Food Science, Guizhou Medical University, Guiyang, China
| | - Na Yang
- School of Food Science, Guizhou Medical University, Guiyang, China
| |
Collapse
|
25
|
|
26
|
Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages. J CHEM-NY 2020. [DOI: 10.1155/2020/5790432] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Their production is of crucial importance to supply probiotics, in particular, for people with particulars needs like dairy-product allergic consumers and vegetarians. This review focuses on recent findings regarding the microbial composition and the health benefits of fermented fruit and vegetable beverages by lactic acid bacteria, kefir grains, and SCOBY as well as discussing the metabolites resulting from these fermentations process. Moreover, limits that could restrain their production at the industrial level and solutions that have been proposed to overcome these constraints are also reviewed.
Collapse
|
27
|
Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010015] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lactobacillus plantarum strains, compared to Oenococcus oeni, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The Lactobacillus plantarum strains retained more aromas than the Oenococcus oeni strains did. Principal component analysis revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that Lactobacillus plantarum could serve as a better alternative starter for conducting red wine malolactic fermentation.
Collapse
|
28
|
Pontonio E, Montemurro M, Pinto D, Marzani B, Trani A, Ferrara G, Mazzeo A, Gobbetti M, Rizzello CG. Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity. Front Microbiol 2019; 10:1550. [PMID: 31333636 PMCID: PMC6619386 DOI: 10.3389/fmicb.2019.01550] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Accepted: 06/20/2019] [Indexed: 01/07/2023] Open
Abstract
An increasing consumer demand for pomegranate has been globally observed, mainly thanks to the scientific evidence related to its functional and health-promoting features. Pomegranate fruits from twenty accessions identified in Southeastern Italy were characterized according to morphological and chemical features. Juices extracted from pomegranate fruits were fermented with selected Lactobacillus plantarum PU1 and the antioxidant activity investigated. Whey was added to juices to promote the microbial growth. Fermentation led to the increase of the radical scavenging activity (up to 40%) and significant inhibition of the linoleic acid peroxidation. The three fermented juices showing the highest antioxidant activity, and the corresponding unfermented controls, were further characterized. In detail, the cytotoxicity and the protective role toward artificially induced oxidative stress were determined on murine fibroblasts Balb 3T3 through the determination of the viability and the intracellular ROS (reactive oxygen species) scavenging activity (RSA). RSA reached values of ca. 70% in fermented juices, being ca. 40% higher than the unfermented and control samples. Phenols compounds of the pomegranate juices obtained from accessions "Bitonto Piscina," "Sanrà nero," and "Wonderful (reference cultivar) were analyzed through ultrahigh pressure liquid chromatography coupled with mass spectrometry, showing that a marked increase (up to 60%) of the ellagitannins derivatives occurred during fermentation. Sensory analysis showed suitability of the fermented juices to be used as beverage and food ingredient.
Collapse
Affiliation(s)
- E. Pontonio
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - M. Montemurro
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy
| | | | | | - A. Trani
- CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, Bari, Italy
| | - G. Ferrara
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - A. Mazzeo
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - M. Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - C. G. Rizzello
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy
| |
Collapse
|
29
|
García-Cano I, Rocha-Mendoza D, Ortega-Anaya J, Wang K, Kosmerl E, Jiménez-Flores R. Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins. Appl Microbiol Biotechnol 2019; 103:5243-5257. [PMID: 31030287 PMCID: PMC6570704 DOI: 10.1007/s00253-019-09844-6] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 04/08/2019] [Accepted: 04/10/2019] [Indexed: 01/21/2023]
Abstract
Regular consumption of fermented dairy products helps maintain a healthy microbiota and prevent gut dysbiosis-linked diseases. The lactic acid bacteria (LAB) present in food enhance the digestibility of proteins, moderate the release of fatty acids, and support human health through inhabiting the gastrointestinal tract. These desirable properties of LAB are attributed, in part, to their metabolic processes involving enzymes such as lipases, proteases, and antibacterial proteins. The LAB strains presenting higher enzymatic activities may offer improved functionality for applications in foods. The first aim of this work was to isolate and identify LAB from diverse dairy products and select those with enhanced enzymatic activities. Secondly, this work aimed to investigate the subcellular organization and identity of these enzymes after semi-purification. Out of the total 137 LAB strains isolated and screened, 50.3% and 61.3% of the strains exhibited lipolytic and proteolytic activities, respectively. Seven strains displaying high enzymatic activities were selected and further characterized for the cellular organization of their lipases, proteases, and antibacterial proteins. The lipolytic and proteolytic activities were exhibited predominantly in the extracellular fraction; whereas, the antibacterial activities were found in various cellular fractions and were capable of inhibiting common undesirable microorganisms in foods. In total, two lipases, seven proteases, and three antibacterial proteins were identified by LC-MS/MS. Characterization of LAB strains with high enzymatic activity has potential biotechnological significance in fermentative processes and in human health as they may improve the physicochemical characteristics of foods and displace strains with weaker enzymatic activities in the human gut microbiota.
Collapse
Affiliation(s)
- Israel García-Cano
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Diana Rocha-Mendoza
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Joana Ortega-Anaya
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Karen Wang
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Erica Kosmerl
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, Columbus, OH, 43210, USA.
| |
Collapse
|
30
|
Fang C, Kim H, Yanagisawa L, Bennett W, Sirven MA, Alaniz RC, Talcott ST, Mertens‐Talcott SU. Gallotannins and
Lactobacillus plantarum
WCFS1 Mitigate High‐Fat Diet‐Induced Inflammation and Induce Biomarkers for Thermogenesis in Adipose Tissue in Gnotobiotic Mice. Mol Nutr Food Res 2019; 63:e1800937. [DOI: 10.1002/mnfr.201800937] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 11/15/2018] [Indexed: 12/14/2022]
Affiliation(s)
- Chuo Fang
- Department of Nutrition and Food ScienceTexas A&M University College Station 77843 TX USA
| | - Hyemee Kim
- Department of Nutrition and Food ScienceTexas A&M University College Station 77843 TX USA
| | - Lora Yanagisawa
- Microbial Pathogenesis and ImmunologyCollege of MedicineTexas A&M University College Station 77843 TX USA
| | - William Bennett
- Department of Nutrition and Food ScienceTexas A&M University College Station 77843 TX USA
| | - Maritza A. Sirven
- Department of Nutrition and Food ScienceTexas A&M University College Station 77843 TX USA
| | - Robert C. Alaniz
- Microbial Pathogenesis and ImmunologyCollege of MedicineTexas A&M University College Station 77843 TX USA
| | - Stephen T. Talcott
- Department of Nutrition and Food ScienceTexas A&M University College Station 77843 TX USA
| | | |
Collapse
|
31
|
Jayanegara A, Sujarnoko TUP, Ridla M, Kondo M, Kreuzer M. Silage quality as influenced by concentration and type of tannins present in the material ensiled: A meta-analysis. J Anim Physiol Anim Nutr (Berl) 2018; 103:456-465. [PMID: 30585655 DOI: 10.1111/jpn.13050] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 11/03/2018] [Accepted: 11/26/2018] [Indexed: 12/21/2022]
Abstract
Protein degradation during ensiling is a major problem. Tannins are known to prevent or decelerate protein degradation in the rumen and may be able to do so in silages as well. Therefore, the present evaluation aimed to analyse the influence of tannins on silage quality. This was done by integrating from all suitable experiments found in literature on the topic in a meta-analysis approach. A total of 122 datasets originating from 28 experiments obtained from 16 published articles and one own unpublished experiment were included in the database. Tannins in the silages originated either from the plants ensiled or from supplementations of tanniferous plants or tannins extracted from such plants. Tannin concentrations ranged from 0 to 57.8 g/kg dry matter, and the ensiling period varied from 30 to 130 days. The analysis was based on the linear mixed model methodology in which the different studies were considered as random effects and tannin-related properties (either concentration or type of tannins) were treated as fixed effects. Results revealed that greater concentrations of tannins were associated with a decrease of butyrate concentration in the silages (p < 0.05). An increasing tannin concentration was also accompanied with smaller proportions of soluble N, free amino acid N, non-protein nitrogen and NH3 -N in total silage N (p < 0.05). The relationships between hydrolysable and condensed tannins and the decline in butyrate and NH3 -N concentrations in the silages were of different magnitude (p < 0.05). A higher tannin concentration was associated with a decline in in vitro dry matter digestibility. It was concluded that tannins apparently have the ability to limit extensive proteolysis which may occur during ensiling and thus may improve the fermentative quality of silages. A desired side effect seems to be given by the tannins' apparent property to limit the activity of the butyrate-producing microbes.
Collapse
Affiliation(s)
- Anuraga Jayanegara
- Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, Indonesia
| | - Tekad U P Sujarnoko
- Graduate School of Nutrition and Feed Science, Bogor Agricultural University, Bogor, Indonesia
| | - Muhammad Ridla
- Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, Indonesia
| | - Makoto Kondo
- Graduate School of Bioresources, Mie University, Tsu, Japan
| | - Michael Kreuzer
- ETH Zurich, Institute of Agricultural Sciences, Zurich, Switzerland
| |
Collapse
|
32
|
Esteban-Torres M, Santamaría L, Cabrera-Rubio R, Plaza-Vinuesa L, Crispie F, de Las Rivas B, Cotter P, Muñoz R. A Diverse Range of Human Gut Bacteria Have the Potential To Metabolize the Dietary Component Gallic Acid. Appl Environ Microbiol 2018; 84:e01558-18. [PMID: 30054365 PMCID: PMC6146992 DOI: 10.1128/aem.01558-18] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Accepted: 07/24/2018] [Indexed: 12/27/2022] Open
Abstract
The human gut microbiota contains a broad variety of bacteria that possess functional genes, with resultant metabolites that affect human physiology and therefore health. Dietary gallates are phenolic components that are present in many foods and beverages and are regarded as having health-promoting attributes. However, the potential for metabolism of these phenolic compounds by the human microbiota remains largely unknown. The emergence of high-throughput sequencing (HTS) technologies allows this issue to be addressed. In this study, HTS was used to assess the incidence of gallate-decarboxylating bacteria within the gut microbiota of healthy individuals for whom bacterial diversity was previously determined to be high. This process was facilitated by the design and application of degenerate PCR primers to amplify a region encoding the catalytic C subunit of gallate decarboxylase (LpdC) from total metagenomic DNA extracted from human fecal samples. HTS resulted in the generation of a total of 3,261,967 sequence reads and revealed that the primary gallate-decarboxylating microbial phyla in the intestinal microbiota were Firmicutes (74.6%), Proteobacteria (17.6%), and Actinobacteria (7.8%). These reads corresponded to 53 genera, i.e., 47% of the bacterial genera detected previously in these samples. Among these genera, Anaerostipes and Klebsiella accounted for the majority of reads (40%). The usefulness of the HTS-lpdC method was demonstrated by the production of pyrogallol from gallic acid, as expected for functional gallate decarboxylases, among representative strains belonging to species identified in the human gut microbiota by this method.IMPORTANCE Despite the increasing wealth of sequencing data, the health contributions of many bacteria found in the human gut microbiota have yet to be elucidated. This study applies a novel experimental approach to predict the ability of gut microbes to carry out a specific metabolic activity, i.e., gallate metabolism. The study showed that, while gallate-decarboxylating bacteria represented 47% of the bacterial genera detected previously in the same human fecal samples, no gallate decarboxylase homologs were identified from representatives of Bacteroidetes The presence of functional gallate decarboxylases was demonstrated in representative Proteobacteria and Firmicutes strains from the human microbiota, an observation that could be of considerable relevance to the in vivo production of pyrogallol, a physiologically important bioactive compound.
Collapse
Affiliation(s)
- María Esteban-Torres
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Laura Santamaría
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain
| | | | - Laura Plaza-Vinuesa
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain
| | | | - Blanca de Las Rivas
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain
| | | | - Rosario Muñoz
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Madrid, Spain
| |
Collapse
|
33
|
Dhiman S, Mukherjee G, Singh AK. Recent trends and advancements in microbial tannase-catalyzed biotransformation of tannins: a review. Int Microbiol 2018; 21:175-195. [DOI: 10.1007/s10123-018-0027-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2018] [Revised: 07/31/2018] [Accepted: 08/01/2018] [Indexed: 10/28/2022]
|
34
|
Devi A, Archana KM, Bhavya PK, Anu-Appaiah KA. Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1162-1170. [PMID: 28734048 DOI: 10.1002/jsfa.8567] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 06/30/2017] [Accepted: 07/15/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Co-inoculation has been adapted by many wine-producing countries because it enhances the success of malolactic fermentation and reduces the fermentation cost, as well as time. However, wine phenolics have been sparsely highlighted during co-inoculation, even though polyphenols are an important parameter affecting wine colour, astringency and aroma. In the present study, we investigated the impact of co-inoculation on non-anthocyanin polyphenol profile for two different grape varieties. RESULTS Co-inoculation of native yeast strain (AAV2) along with Oenococcus oeni was adapted for Cabernet Sauvignon and Shiraz wine. It was observed that the co-inoculation had minimal yet significant impact on the phenolic composition of wines for both the grape varieties. Color loss, as well as fruity aroma development, was observed in co-inoculated wines. The wines were on a par with the commercial wine, as well as wines without malolactic fermentation, in terms of phenolic compounds and overall organoleptic acceptance. Principal component analysis and hierarchical cluster analysis further suggested that the varietal influence on phenolic composition was dominating compared to inoculation strategies. Among the varieties, the inoculation strategies have significantly influenced the Cabernet wines compared to Shiraz wines. CONCLUSION The results of the present study demonstrate that the phenolic compounds are not drastically affected by metabolic activities of malolactic bacteria during co-inoculation and, hence, are equally suitable for wine fermentation. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Apramita Devi
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysore, India
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, India
| | - Kodira Muthanna Archana
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysore, India
| | - Panikuttria Kuttappa Bhavya
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysore, India
| | - Konerira Aiyappaa Anu-Appaiah
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysore, India
- Academy of Scientific and Innovative Research (AcSIR), New Delhi, India
| |
Collapse
|
35
|
Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Res Int 2018; 104:86-99. [DOI: 10.1016/j.foodres.2017.09.031] [Citation(s) in RCA: 244] [Impact Index Per Article: 40.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 08/27/2017] [Accepted: 09/09/2017] [Indexed: 12/18/2022]
|
36
|
Sáez GD, Hébert EM, Saavedra L, Zárate G. Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours ( Phaseolus vulgaris L. and P. coccineus ) in northwestern Argentina. Food Res Int 2017; 102:605-615. [DOI: 10.1016/j.foodres.2017.09.042] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 09/15/2017] [Accepted: 09/17/2017] [Indexed: 10/18/2022]
|
37
|
Li CC, Hsu HJ, Wang YS, Cassidy J, Sheen S, Liu SC. Effects of heat treatment on the antioxidative and anti-inflammatory properties of orange by-products. Food Funct 2017; 8:2548-2557. [PMID: 28653733 DOI: 10.1039/c7fo00188f] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study investigated the changes in the functional components, antioxidative activities, antibacterial activities, anti-inflammatory activities of orange (Citrus sinensis (L.) Osbeck) by-products (OBP) on heat treatment at 50 and 100 °C (hereafter denoted 50D and 100D extracts, respectively). Optimal heating conditions were also investigated. The total phenolic content, flavonoid content and antioxidative activities of OBP extracts significantly increased on heat treatment. The lag time of Cu2+-induced oxidation of human LDL was increased by 2.61, 8.61 and 8.76-fold with the addition of 0.6, 0.8 and 1.0 mg ml-1 100D extracts, respectively. The 100D extracts may significantly inhibit the growth of E. coli O157, Salmonella typhimurium and Listeria monocytogenes. 1 μg mL-1 of 100D extract may suppress the TNF-α-induced ICAM-1 protein expression. The optimal heating time for OBP was 26 h at 100 °C, which resulted in the highest antioxidant activities.
Collapse
Affiliation(s)
- Chien-Chun Li
- School of Nutrition, Chung Shan Medical University, Taiwan
| | | | | | | | | | | |
Collapse
|
38
|
Reverón I, Jiménez N, Curiel JA, Peñas E, López de Felipe F, de Las Rivas B, Muñoz R. Differential Gene Expression by Lactobacillus plantarum WCFS1 in Response to Phenolic Compounds Reveals New Genes Involved in Tannin Degradation. Appl Environ Microbiol 2017; 83:e03387-16. [PMID: 28115379 PMCID: PMC5359502 DOI: 10.1128/aem.03387-16] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Accepted: 01/13/2017] [Indexed: 11/20/2022] Open
Abstract
Lactobacillus plantarum is a lactic acid bacterium that can degrade food tannins by the successive action of tannase and gallate decarboxylase enzymes. In the L. plantarum genome, the gene encoding the catalytic subunit of gallate decarboxylase (lpdC, or lp_2945) is only 6.5 kb distant from the gene encoding inducible tannase (L. plantarumtanB [tanBLp ], or lp_2956). This genomic context suggests concomitant activity and regulation of both enzymatic activities. Reverse transcription analysis revealed that subunits B (lpdB, or lp_0271) and D (lpdD, or lp_0272) of the gallate decarboxylase are cotranscribed, whereas subunit C (lpdC, or lp_2945) is cotranscribed with a gene encoding a transport protein (gacP, or lp_2943). In contrast, the tannase gene is transcribed as a monocistronic mRNA. Investigation of knockout mutations of genes located in this chromosomal region indicated that only mutants of the gallate decarboxylase (subunits B and C), tannase, GacP transport protein, and TanR transcriptional regulator (lp_2942) genes exhibited altered tannin metabolism. The expression profile of genes involved in tannin metabolism was also analyzed in these mutants in the presence of methyl gallate and gallic acid. It is noteworthy that inactivation of tanR suppresses the induction of all genes overexpressed in the presence of methyl gallate and gallic acid. This transcriptional regulator was also induced in the presence of other phenolic compounds, such as kaempferol and myricetin. This study complements the catalog of L. plantarum expression profiles responsive to phenolic compounds, which enable this bacterium to adapt to a plant food environment.IMPORTANCELactobacillus plantarum is a bacterial species frequently found in the fermentation of vegetables when tannins are present. L. plantarum strains degrade tannins to the less-toxic pyrogallol by the successive action of tannase and gallate decarboxylase enzymes. The genes encoding these enzymes are located close to each other in the chromosome, suggesting concomitant regulation. Proteins involved in tannin metabolism and regulation, such GacP (gallic acid permease) and TanR (tannin transcriptional regulator), were identified by differential gene expression in knockout mutants with mutations in genes from this region. This study provides insights into the highly coordinated mechanisms that enable L. plantarum to adapt to plant food fermentations.
Collapse
Affiliation(s)
- Inés Reverón
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
| | - Natalia Jiménez
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
| | - José Antonio Curiel
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
| | - Elena Peñas
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
| | - Félix López de Felipe
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
| | - Blanca de Las Rivas
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
| | - Rosario Muñoz
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
| |
Collapse
|
39
|
Zeng X, He L, Guo X, Deng L, Yang W, Zhu Q, Duan Z. Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish. Int J Food Microbiol 2017; 242:141-151. [DOI: 10.1016/j.ijfoodmicro.2016.11.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2016] [Revised: 11/14/2016] [Accepted: 11/15/2016] [Indexed: 01/01/2023]
|
40
|
Rishi P, Arora S, Kaur UJ, Chopra K, Kaur IP. Better Management of Alcohol Liver Disease Using a 'Microstructured Synbox' System Comprising L. plantarum and EGCG. PLoS One 2017; 12:e0168459. [PMID: 28060832 PMCID: PMC5217831 DOI: 10.1371/journal.pone.0168459] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2016] [Accepted: 12/01/2016] [Indexed: 02/06/2023] Open
Abstract
Synergistic combination of probiotics with carbohydrate based prebiotics is widely employed for the treatment of various gut related disorders. However, such carbohydrate based prebiotics encourage the growth of pathogens and probiotics, equally. Aim of the study was (i) to explore the possibility of using epigallocatechin gallate (EGCG) a phenolic compound, as a prebiotic for L.plantarum; (ii) to develop and evaluate a microstructured synbox (microencapsulating both probiotic and EGCG together) in rat model of alcohol liver disease (ALD); and, (iii) to confirm whether the combination can address issues of EGCG bioavailability and probiotic survivability in adverse gut conditions. Growth enhancing effect of EGCG on L. plantarum (12.8±0.5 log 10 units) was significantly (p≤0.05) better than inulin (11.4±0.38 log 10 units), a natural storage carbohydrate. The formulated synbox significantly modulated the levels of alcohol, endotoxin, hepatic enzymes and restored the hepatoarchitecture in comparison to simultaneous administration of free agents. Additionally, using a battery of techniques, levels of various cellular and molecular markers viz. NF-kB/p50, TNF-α, IL12/p40, and signalling molecules TLR4, CD14, MD2, MyD88 and COX-2 were observed to be suppressed. Developed microbead synbox, as a single delivery system for both the agents showed synergism and hence, holds promise as a therapeutic option for ALD management.
Collapse
Affiliation(s)
- Praveen Rishi
- Department of Microbiology, Basic Medical Sciences Block, South Campus, Panjab University, Chandigarh, India
| | - Sumeha Arora
- Department of Microbiology, Basic Medical Sciences Block, South Campus, Panjab University, Chandigarh, India
| | - Ujjwal Jit Kaur
- Department of Microbiology, Basic Medical Sciences Block, South Campus, Panjab University, Chandigarh, India
| | - Kanwaljit Chopra
- University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh, India
| | - Indu Pal Kaur
- University Institute of Pharmaceutical Sciences, Panjab University, Chandigarh, India
- * E-mail:
| |
Collapse
|
41
|
Berbegal C, Peña N, Russo P, Grieco F, Pardo I, Ferrer S, Spano G, Capozzi V. Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation. Food Microbiol 2016; 57:187-94. [DOI: 10.1016/j.fm.2016.03.002] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 03/02/2016] [Accepted: 03/02/2016] [Indexed: 10/22/2022]
|
42
|
Esteban-Torres M, Reverón I, Santamaría L, Mancheño JM, de Las Rivas B, Muñoz R. The Lp_3561 and Lp_3562 Enzymes Support a Functional Divergence Process in the Lipase/Esterase Toolkit from Lactobacillus plantarum. Front Microbiol 2016; 7:1118. [PMID: 27486450 PMCID: PMC4949240 DOI: 10.3389/fmicb.2016.01118] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2016] [Accepted: 07/05/2016] [Indexed: 01/23/2023] Open
Abstract
Lactobacillus plantarum species is a good source of esterases since both lipolytic and esterase activities have been described for strains of this species. No fundamental biochemical difference exists among esterases and lipases since both share a common catalytic mechanism. L. plantarum WCFS1 possesses a protein, Lp_3561, which is 44% identical to a previously described lipase, Lp_3562. In contrast to Lp_3562, Lp_3561 was unable to degrade esters possessing a chain length higher than C4 and the triglyceride tributyrin. As in other L. plantarum esterases, the electrostatic potential surface around the active site in Lp_3561 is predicted to be basic, whereas it is essentially neutral in the Lp_3562 lipase. The fact that the genes encoding both proteins were located contiguously in the L. plantarum WCFS1 genome, suggests that they originated by tandem duplication, and therefore are paralogs as new functions have arisen during evolution. The presence of the contiguous lp_3561 and lp_3562 genes was studied among L. plantarum strains. They are located in a 8,903 bp DNA fragment that encodes proteins involved in the catabolism of sialic acid and are predicted to increase bacterial adaptability under certain growth conditions.
Collapse
Affiliation(s)
- María Esteban-Torres
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC Madrid, Spain
| | - Inés Reverón
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC Madrid, Spain
| | - Laura Santamaría
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC Madrid, Spain
| | - José M Mancheño
- Departamento de Cristalografía y Biología Estructural, Instituto de Química-Física "Rocasolano," IQFR-CSIC Madrid, Spain
| | - Blanca de Las Rivas
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC Madrid, Spain
| | - Rosario Muñoz
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC Madrid, Spain
| |
Collapse
|
43
|
Govindarajan R, Revathi S, Rameshkumar N, Krishnan M, Kayalvizhi N. Microbial tannase: Current perspectives and biotechnological advances. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2016. [DOI: 10.1016/j.bcab.2016.03.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
44
|
Growth and consumption of l-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains. Folia Microbiol (Praha) 2016; 61:365-73. [DOI: 10.1007/s12223-016-0446-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Accepted: 01/12/2016] [Indexed: 11/27/2022]
|
45
|
A novel and efficient immobilised tannase coated by the layer-by-layer technique in the hydrolysis of gallotannins and ellagitannins. Microchem J 2015. [DOI: 10.1016/j.microc.2015.05.025] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
46
|
Curiel JA, Pinto D, Marzani B, Filannino P, Farris GA, Gobbetti M, Rizzello CG. Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries. Microb Cell Fact 2015; 14:67. [PMID: 25947251 PMCID: PMC4424524 DOI: 10.1186/s12934-015-0250-4] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2015] [Accepted: 04/23/2015] [Indexed: 12/03/2022] Open
Abstract
BACKGROUND Myrtle (Myrtus communis L.) is a medicinal and aromatic plant belonging to Myrtaceae family, which is largely diffused in the Mediterranean areas and mainly cultivated in Tunisia and Italy. To the best of our knowledge, no studies have already considered the use of the lactic acid fermentation to enhance the functional features of M. communis. This study aimed at using a selected lactic acid bacterium for increasing the antioxidant features of myrtle berries, with the perspective of producing a functional ingredient, dietary supplement or pharmaceutical preparation. The antioxidant activity was preliminarily evaluated through in vitro assays, further confirmed through ex vivo analysis on murine fibroblasts, and the profile of phenol compounds was characterized. RESULTS Myrtle berries homogenate, containing yeast extract (0.4%, wt/vol), was fermented with Lactobacillus plantarum C2, previously selected from plant matrix. Chemically acidified homogenate, without bacterial inoculum and incubated under the same conditions, was used as the control. Compared to the control, fermented myrtle homogenate exhibited a marked antioxidant activity in vitro. The radical scavenging activity towards DPPH increased by 30%, and the inhibition of linoleic acid peroxidation was twice. The increased antioxidant activity was confirmed using Balb 3 T3 mouse fibroblasts, after inducing oxidative stress, and determining cell viability and radical scavenging activity through MTT and DCFH-DA assays, respectively. The lactic acid fermentation allowed increased concentrations of total phenols, flavonoids and anthocyanins, which were 5-10 times higher than those found for the non-fermented and chemically acidified control. As shown by HPLC analysis, the main increases were found for gallic and ellagic acids, and flavonols (myricetin and quercetin). The release of these antioxidant compounds would be strictly related to the esterase activities of L. plantarum. CONCLUSIONS The lactic acid fermentation of myrtle berries is a suitable tool for novel applications as functional food dietary supplements or pharmaceutical preparations.
Collapse
Affiliation(s)
- José Antonio Curiel
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, University of Bari, Via G. Amendola 165/a, Bari, 70126, Italy.
| | | | | | - Pasquale Filannino
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, University of Bari, Via G. Amendola 165/a, Bari, 70126, Italy.
| | - Giovanni Antonio Farris
- Dipartimento di Scienze ambientali agrarie e biotecnologie agro-alimentari, Università degli Studi di Sassari, Sassari, Italy.
| | - Marco Gobbetti
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, University of Bari, Via G. Amendola 165/a, Bari, 70126, Italy.
| | - Carlo Giuseppe Rizzello
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, University of Bari, Via G. Amendola 165/a, Bari, 70126, Italy.
| |
Collapse
|
47
|
A Lactobacillus plantarum esterase active on a broad range of phenolic esters. Appl Environ Microbiol 2015; 81:3235-42. [PMID: 25746986 DOI: 10.1128/aem.00323-15] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Accepted: 02/25/2015] [Indexed: 11/20/2022] Open
Abstract
Lactobacillus plantarum is the lactic acid bacterial species most frequently found in the fermentation of food products of plant origin on which phenolic compounds are abundant. L. plantarum strains showed great flexibility in their ability to adapt to different environments and growth substrates. Of 28 L. plantarum strains analyzed, only cultures from 7 strains were able to hydrolyze hydroxycinnamic esters, such as methyl ferulate or methyl caffeate. As revealed by PCR, only these seven strains possessed the est_1092 gene. When the est_1092 gene was introduced into L. plantarum WCFS1 or L. lactis MG1363, their cultures acquired the ability to degrade hydroxycinnamic esters. These results support the suggestion that Est_1092 is the enzyme responsible for the degradation of hydroxycinnamic esters on the L. plantarum strains analyzed. The Est_1092 protein was recombinantly produced and biochemically characterized. Surprisingly, Est_1092 was able to hydrolyze not only hydroxycinnamic esters, since all the phenolic esters assayed were hydrolyzed. Quantitative PCR experiments revealed that the expression of est_1092 was induced in the presence of methyl ferulate, an hydroxycinnamic ester, but was inhibited on methyl gallate, an hydroxybenzoic ester. As Est_1092 is an enzyme active on a broad range of phenolic esters, simultaneously possessing feruloyl esterase and tannase activities, its presence on some L. plantarum strains provides them with additional advantages to survive and grow on plant environments.
Collapse
|
48
|
Ndlovu B, Schoeman H, Franz C, du Toit M. Screening, identification and characterization of bacteriocins produced by wine-isolated LAB strains. J Appl Microbiol 2015; 118:1007-22. [DOI: 10.1111/jam.12752] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 11/18/2014] [Accepted: 01/07/2015] [Indexed: 11/30/2022]
Affiliation(s)
- B. Ndlovu
- Institute for Wine Biotechnology; Stellenbosch University; Stellenbosch South Africa
| | - H. Schoeman
- Institute for Wine Biotechnology; Stellenbosch University; Stellenbosch South Africa
| | - C.M.A.P. Franz
- Department of Microbiology and Biotechnology; Max Rubner-Institut; Kiel Germany
| | - M. du Toit
- Institute for Wine Biotechnology; Stellenbosch University; Stellenbosch South Africa
| |
Collapse
|
49
|
Esteban-Torres M, Santamaría L, de las Rivas B, Muñoz R. Characterisation of a cold-active and salt-tolerant esterase from Lactobacillus plantarum with potential application during cheese ripening. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.08.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
50
|
Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.11.048] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|