1
|
Odinot E, Bisotto-Mignot A, Frezouls T, Bissaro B, Navarro D, Record E, Cadoret F, Doan A, Chevret D, Fine F, Lomascolo A. A New Phenolic Acid Decarboxylase from the Brown-Rot Fungus Neolentinus lepideus Natively Decarboxylates Biosourced Sinapic Acid into Canolol, a Bioactive Phenolic Compound. Bioengineering (Basel) 2024; 11:181. [PMID: 38391667 PMCID: PMC10886158 DOI: 10.3390/bioengineering11020181] [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: 01/16/2024] [Revised: 02/06/2024] [Accepted: 02/07/2024] [Indexed: 02/24/2024] Open
Abstract
Rapeseed meal (RSM) is a cheap, abundant and renewable feedstock, whose biorefinery is a current challenge for the sustainability of the oilseed sector. RSM is rich in sinapic acid (SA), a p-hydroxycinnamic acid that can be decarboxylated into canolol (2,6-dimethoxy-4-vinylphenol), a valuable bioactive compound. Microbial phenolic acid decarboxylases (PADs), mainly described for the non-oxidative decarboxylation of ferulic and p-coumaric acids, remain very poorly documented to date, for SA decarboxylation. The species Neolentinus lepideus has previously been shown to biotransform SA into canolol in vivo, but the enzyme responsible for bioconversion of the acid has never been characterized. In this study, we purified and characterized a new PAD from the canolol-overproducing strain N. lepideus BRFM15. Proteomic analysis highlighted a sole PAD-type protein sequence in the intracellular proteome of the strain. The native enzyme (NlePAD) displayed an unusual outstanding activity for decarboxylating SA (Vmax of 600 U.mg-1, kcat of 6.3 s-1 and kcat/KM of 1.6 s-1.mM-1). We showed that NlePAD (a homodimer of 2 × 22 kDa) is fully active in a pH range of 5.5-7.5 and a temperature range of 30-55 °C, with optima of pH 6-6.5 and 37-45 °C, and is highly stable at 4 °C and pH 6-8. Relative ratios of specific activities on ferulic, sinapic, p-coumaric and caffeic acids, respectively, were 100:24.9:13.4:3.9. The enzyme demonstrated in vitro effectiveness as a biocatalyst for the synthesis of canolol in aqueous medium from commercial SA, with a molar yield of 92%. Then, we developed processes to biotransform naturally-occurring SA from RSM into canolol by combining the complementary potentialities of an Aspergillus niger feruloyl esterase type-A, which is able to release free SA from the raw meal by hydrolyzing its conjugated forms, and NlePAD, in aqueous medium and mild conditions. NlePAD decarboxylation of biobased SA led to an overall yield of 1.6-3.8 mg canolol per gram of initial meal. Besides being the first characterization of a fungal PAD able to decarboxylate SA, this report shows that NlePAD is very promising as new biotechnological tool to generate biobased vinylphenols of industrial interest (especially canolol) as valuable platform chemicals for health, nutrition, cosmetics and green chemistry.
Collapse
Affiliation(s)
- Elise Odinot
- OléoInnov, 19 Rue du Musée, F-13001 Marseille, France
| | - Alexandra Bisotto-Mignot
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - Toinou Frezouls
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - Bastien Bissaro
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - David Navarro
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - Eric Record
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - Frédéric Cadoret
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - Annick Doan
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - Didier Chevret
- INRAE, UMR1319 MICALIS Institute, PAPPSO, Domaine de Vilvert, F-78350 Jouy-en-Josas, France
| | - Frédéric Fine
- TERRES INOVIA, Parc Industriel, 11 Rue Monge, F-33600 Pessac, France
| | - Anne Lomascolo
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| |
Collapse
|
2
|
Lomascolo A, Odinot E, Villeneuve P, Lecomte J. Challenges and advances in biotechnological approaches for the synthesis of canolol and other vinylphenols from biobased p-hydroxycinnamic acids: a review. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2023; 16:173. [PMID: 37964324 PMCID: PMC10644543 DOI: 10.1186/s13068-023-02425-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 11/02/2023] [Indexed: 11/16/2023]
Abstract
p-Hydroxycinnamic acids, such as sinapic, ferulic, p-coumaric and caffeic acids, are among the most abundant phenolic compounds found in plant biomass and agro-industrial by-products (e.g. cereal brans, sugar-beet and coffee pulps, oilseed meals). These p-hydroxycinnamic acids, and their resulting decarboxylation products named vinylphenols (canolol, 4-vinylguaiacol, 4-vinylphenol, 4-vinylcatechol), are bioactive molecules with many properties including antioxidant, anti-inflammatory and antimicrobial activities, and potential applications in food, cosmetic or pharmaceutical industries. They were also shown to be suitable precursors of new sustainable polymers and biobased substitutes for fine chemicals such as bisphenol A diglycidyl ethers. Non-oxidative microbial decarboxylation of p-hydroxycinnamic acids into vinylphenols involves cofactor-free and metal-independent phenolic acid decarboxylases (EC 4.1.1 carboxyl lyase family). Historically purified from bacteria (Bacillus, Lactobacillus, Pseudomonas, Enterobacter genera) and some yeasts (e.g. Brettanomyces or Candida), these enzymes were described for the decarboxylation of ferulic and p-coumaric acids into 4-vinylguaiacol and 4-vinylphenol, respectively. The catalytic mechanism comprised a first step involving p-hydroxycinnamic acid conversion into a semi-quinone that then decarboxylated spontaneously into the corresponding vinyl compound, in a second step. Bioconversion processes for synthesizing 4-vinylguaiacol and 4-vinylphenol by microbial decarboxylation of ferulic and p-coumaric acids historically attracted the most research using bacterial recombinant phenolic acid decarboxylases (especially Bacillus enzymes) and the processes developed to date included mono- or biphasic systems, and the use of free- or immobilized cells. More recently, filamentous fungi of the Neolentinus lepideus species were shown to natively produce a more versatile phenolic acid decarboxylase with high activity on sinapic acid in addition to the others p-hydroxycinnamic acids, opening the way to the production of canolol by biotechnological processes applied to rapeseed meal. Few studies have described the further microbial/enzymatic bioconversion of these vinylphenols into valuable compounds: (i) synthesis of flavours such as vanillin, 4-ethylguaiacol and 4-ethylphenol from 4-vinylguaiacol and 4-vinylphenol, (ii) laccase-mediated polymer synthesis from canolol, 4-vinylguaiacol and 4-vinylphenol.
Collapse
Affiliation(s)
- Anne Lomascolo
- Aix Marseille Univ., INRAE, UMR1163 BBF Biodiversité et Biotechnologie Fongiques, 13009, Marseille, France.
| | - Elise Odinot
- OléoInnov, 19 rue du Musée, 13001, Marseille, France
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, 34398, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR Qualisud, 34398, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| |
Collapse
|
3
|
4-ethyphenol detection in wine by fullerene modified screen-printed carbon electrodes. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
4
|
Contreras-Jácquez V, Grajales-Hernández DA, Armendáriz-Ruiz M, Rodríguez-González J, Valenzuela-Soto EM, Asaff-Torres A, Mateos-Díaz JC. In-Cell Crosslinked Enzymes: Improving Bacillus megaterium whole-cell biocatalyst stability for the decarboxylation of ferulic acid. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.07.020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
5
|
Antolak H, Piechota D, Kucharska A. Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY). Antioxidants (Basel) 2021; 10:antiox10101541. [PMID: 34679676 PMCID: PMC8532973 DOI: 10.3390/antiox10101541] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/23/2021] [Accepted: 09/26/2021] [Indexed: 12/27/2022] Open
Abstract
Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.
Collapse
|
6
|
Influence of Non- Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds. Molecules 2021; 26:molecules26030644. [PMID: 33530641 PMCID: PMC7865429 DOI: 10.3390/molecules26030644] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 01/19/2021] [Accepted: 01/22/2021] [Indexed: 02/06/2023] Open
Abstract
Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out the alcoholic fermentation (AF), converting sugars to ethanol and CO2 together with a wide range of volatile organic compounds. The contribution of Saccharomyces cerevisiae, the reference organism associated with AF, has been extensively studied. However, in the last decade, selected non-Saccharomyces strains received considerable commercial and oenological interest due to their specific pro-technological aptitudes and the positive influence on sensory quality. This review aims to highlight the inter-specific variability within the heterogeneous class of non-Saccharomyces in terms of synthesis and release of volatile organic compounds during controlled AF in wine. In particular, we reported findings on the presence of model non-Saccharomyces organisms, including Torulaspora delbrueckii, Hanseniaspora spp,Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. and Candida zemplinina, in combination with S. cerevisiae. The evidence is discussed from both basic and applicative scientific perspective. In particular, the oenological significance in different kind of wines has been underlined.
Collapse
|
7
|
Monitoring Hydroxycinnamic Acid Decarboxylation by Lactic Acid Bacteria Using High-Throughput UV-Vis Spectroscopy. Molecules 2020; 25:molecules25143142. [PMID: 32660090 PMCID: PMC7397179 DOI: 10.3390/molecules25143142] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 07/03/2020] [Accepted: 07/03/2020] [Indexed: 11/17/2022] Open
Abstract
Hydroxycinnamic acid (HCA) decarboxylation by lactic acid bacteria (LAB) results in the production of 4-vinylplenols with great impact on the sensorial characteristics of foods. The determination of LAB decarboxylating capabilities is key for optimal strain selection for food production. The activity of LAB strains from the Ohio State University-Parker Endowed Chair (OSU-PECh) collection potentially capable of synthesizing phenolic acid decarboxylase was evaluated after incubation with HCAs for 36 h at 32 °C. A high-throughput method for monitoring HCAs decarboxylation was developed based on hypsochromic shifts at pH 1.0. Out of 22 strains evaluated, only Enterococcus mundtii, Lactobacillus plantarum and Pediococcus pentosaceus were capable of decarboxylating all p-coumaric, caffeic and ferulic acids. Other strains only decarboxylated p-coumaric and caffeic acid (6), only p-coumaric acid (2) or only caffeic acid (1), while 10 strains did not decarboxylate any HCA. p-Coumaric acid had the highest conversion efficiency, followed by caffeic acid and lastly ferulic acid. Results were confirmed by HPLC-DAD-ESI-MS analyses, showing the conversion of HCAs into their 4-vinylphenol derivatives. This work can help improve the sensory characteristics of HCA-rich foods where fermentation with LAB was used during processing.
Collapse
|
8
|
Cibrario A, Miot-Sertier C, Paulin M, Bullier B, Riquier L, Perello MC, de Revel G, Albertin W, Masneuf-Pomarède I, Ballestra P, Dols-Lafargue M. Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability. Food Microbiol 2019; 87:103379. [PMID: 31948620 DOI: 10.1016/j.fm.2019.103379] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 09/28/2019] [Accepted: 11/12/2019] [Indexed: 12/27/2022]
Abstract
Brettanomyces bruxellensis is a yeast species found in many fermented matrices. A high level of genetic diversity prevails in this species and was recently connected with tolerance to sulfur dioxide, the main preservative used in wine. We therefore examine other phenotypes that may modulate the ability of the species to spoil wine, in a selection of representative strains. The species shows a fairly high homogeneity with respect to the carbohydrates that can support growth, but more diverse behaviors regarding tolerance to low pH or ethanol. Thought no clear link can be drawn with genotype, some strains appear more tolerant than the others, mainly in the AWRI1499 like genetic group. Volatile phenol production is ubiquitous within the species, independent from yeast growth profile and not affected by the nature of the growth substrate. The specific production. n rate of volatile phenol production raises in case of increased aeration. It is little affected by pH decrease until 3.0 or by ethanol concentration increase up to 12% vol, but it decreased in case of increased constraint (pH < 3.0, Ethanol ≥14% vol) or combination of constraints. All the strain studied have thus the ability to spoil wine but some outstanding dangerous strains can even spoil the wine with high level of constrainst.
Collapse
Affiliation(s)
- Alice Cibrario
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140, Villenave D'Ornon, France
| | - Cécile Miot-Sertier
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140, Villenave D'Ornon, France
| | - Margot Paulin
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140, Villenave D'Ornon, France
| | - Bastien Bullier
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140, Villenave D'Ornon, France
| | - Laurent Riquier
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140, Villenave D'Ornon, France
| | - Marie-Claire Perello
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140, Villenave D'Ornon, France
| | - Gilles de Revel
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140, Villenave D'Ornon, France
| | - Warren Albertin
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140, Villenave D'Ornon, France
| | - Isabelle Masneuf-Pomarède
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140, Villenave D'Ornon, France
| | - Patricia Ballestra
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140, Villenave D'Ornon, France
| | - Marguerite Dols-Lafargue
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140, Villenave D'Ornon, France.
| |
Collapse
|
9
|
Menoncin M, Bonatto D. Molecular and biochemical aspects ofBrettanomycesin brewing. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.580] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Marcelo Menoncin
- Brewing Yeast Research Group, Biotechnology Center of the Federal University of Rio Grande do Sul, Department of Molecular Biology and Biotechnology; Federal University of Rio Grande do Sul; Porto Alegre RS Brazil
| | - Diego Bonatto
- Brewing Yeast Research Group, Biotechnology Center of the Federal University of Rio Grande do Sul, Department of Molecular Biology and Biotechnology; Federal University of Rio Grande do Sul; Porto Alegre RS Brazil
| |
Collapse
|
10
|
Guichard H, Poupard P, Legoahec L, Millet M, Bauduin R, Le Quéré JM. Brettanomyces anomalus, a double drawback for cider aroma. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.033] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
11
|
Silva LFL, Réco AS, Peña R, Ganga MA, Ceccato-Antonini SR. Volatile phenols are produced by strains of Dekkera bruxellensis under Brazilian fuel ethanol industry-like conditions. FEMS Microbiol Lett 2018; 365:5101429. [PMID: 30239698 DOI: 10.1093/femsle/fny228] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Accepted: 09/14/2018] [Indexed: 12/15/2022] Open
Abstract
Dekkera bruxellensis is a spoilage yeast in wine and fuel ethanol fermentations able to produce volatile phenols from hydroxycinnamic acids by the action of the enzymes cinnamate decarboxylase (CD) and vinyphenol reductase (VR) in wine. However, there is no information about this ability in the bioethanol industry. This work evaluated CD and VR activities and 4-ethylphenol production from p-coumaric acid by three strains of D. bruxellensis and PE-2, an industrial Saccharomyces cerevisiae strain. Single and multiple-cycle batch fermentations in molasses and sugarcane juice were carried out. Dekkera bruxellensis strains showed similar CD activity but differences in VR activity. No production of 4-ethylphenol by S. cerevisiae in any fermentation system or media was observed. The concentrations of 4-ethylphenol peaked during active growth of D. bruxellensis in single-cycle fermentation but they were lower than in multiple-cycle fermentation. Higher concentrations were observed in molasses with molar conversion (p-coumaric acid to 4-ethylphenol) ranging from 45% to 85%. As the first report on 4-ethylphenol production in sugarcane musts by D. bruxellensis in industry-like conditions, it opens up a new avenue to investigate its effect on the viability and fermentative capacity of S. cerevisiae as well as to understand the interaction between the yeasts in the bioethanol industry.
Collapse
Affiliation(s)
- Lincon Felipe Lima Silva
- Laboratory of Molecular and Agricultural Microbiology, Departamento de Tecnologia Agroindustrial e Sócio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, P.O. Box 153, Araras, São Paulo State 13600-970, Brasil
| | - Aline Sotta Réco
- Laboratory of Molecular and Agricultural Microbiology, Departamento de Tecnologia Agroindustrial e Sócio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, P.O. Box 153, Araras, São Paulo State 13600-970, Brasil
| | - Rúben Peña
- Laboratory of Biotechnology and Applied Microbiology, Departamento de Ciencia y Tecnologia de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Manuel Umaña 050, Estacion Central, Santiago 9170201, Chile
| | - Maria Angelica Ganga
- Laboratory of Biotechnology and Applied Microbiology, Departamento de Ciencia y Tecnologia de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Manuel Umaña 050, Estacion Central, Santiago 9170201, Chile
| | - Sandra Regina Ceccato-Antonini
- Laboratory of Molecular and Agricultural Microbiology, Departamento de Tecnologia Agroindustrial e Sócio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, P.O. Box 153, Araras, São Paulo State 13600-970, Brasil
| |
Collapse
|
12
|
Santamaría L, Reverón I, de Felipe FL, de Las Rivas B, Muñoz R. Ethylphenol Formation by Lactobacillus plantarum: Identification of the Enzyme Involved in the Reduction of Vinylphenols. Appl Environ Microbiol 2018; 84:e01064-18. [PMID: 29934329 PMCID: PMC6102998 DOI: 10.1128/aem.01064-18] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 06/15/2018] [Indexed: 11/20/2022] Open
Abstract
Ethylphenols are strong odorants produced by microbial activity that are described as off flavors in several foods. Lactobacillus plantarum is a lactic acid bacterial species able to produce ethylphenols by the reduction of vinylphenols during the metabolism of hydroxycinnamic acids. However, the reductase involved has not been yet uncovered. In this study, the involvement in vinylphenol reduction of a gene encoding a putative reductase (lp_3125) was confirmed by the absence of reduction activity in the Δlp_3125 knockout mutant. The protein encoded by lp_3125, VprA, was recombinantly produced in Escherichia coli VprA was assayed against vinylphenols (4-vinylphenol, 4-vinylcatechol, and 4-vinylguaiacol), and all were reduced to their corresponding ethylphenols (4-ethylphenol, 4-ethylcatechol, and 4-ethylguaiacol). PCR and high-performance liquid chromatography (HPLC) detection methods revealed that the VprA reductase is not widely distributed among the lactic acid bacteria studied and that only the bacteria possessing the vprA gene were able to produce ethylphenol from vinylphenol. However, all the species belonging to the L. plantarum group were ethylphenol producers. The identification of the L. plantarum VprA protein involved in hydroxycinnamate degradation completes the route of degradation of these compounds in lactic acid bacteria.IMPORTANCE The presence of volatile phenols is considered a major organoleptic defect of several fermented alcoholic beverages. The biosynthesis of these compounds has been mainly associated with Brettanomyces/Dekkera yeasts. However, the potential importance of lactic acid bacteria in volatile phenol spoilage is emphasized by reports describing a faster ethylphenol production by these bacteria than by yeasts. The genetic identification of the bacterial vinylphenol reductase involved in volatile phenol production provides new insights into the role of lactic acid bacteria in the production of these off flavors. The development of a molecular method for the detection of ethylphenol-producing bacteria could be helpful to design strategies to reduce the bacterial production of vinylphenols in fermented foods.
Collapse
Affiliation(s)
- Laura Santamaría
- 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
| | - 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
|
13
|
Maeda M, Tokashiki M, Tokashiki M, Uechi K, Ito S, Taira T. Characterization and induction of phenolic acid decarboxylase from Aspergillus luchuensis. J Biosci Bioeng 2018. [DOI: 10.1016/j.jbiosc.2018.02.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
|
14
|
Mertens S, Steensels J, Gallone B, Souffriau B, Malcorps P, Verstrepen KJ. Rapid Screening Method for Phenolic Off-Flavor (POF) Production in Yeast. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-4142-01] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Stijn Mertens
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Centre for Microbiology, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
| | - Jan Steensels
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Centre for Microbiology, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
| | - Brigida Gallone
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Centre for Microbiology, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Department of Plant Systems Biology, VIB, 9052 Gent, Belgium
- Department of Plant Biotechnology and Bioinformatics, Ghent University, 9052 Gent, Belgium
| | - Ben Souffriau
- AB-InBev SA/NV, Brouwerijplein 1, B-3000 Leuven, Belgium
| | | | - Kevin J. Verstrepen
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Centre for Microbiology, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Leuven Institute for Beer Research (LIBR), KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
| |
Collapse
|
15
|
Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040065] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
16
|
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. Appl Microbiol Biotechnol 2017; 102:569-576. [PMID: 29189899 PMCID: PMC5756568 DOI: 10.1007/s00253-017-8666-x] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 11/16/2017] [Accepted: 11/17/2017] [Indexed: 11/04/2022]
Abstract
Brettanomyces bruxellensis is a common and significant wine spoilage microorganism. B. bruxellensis strains generally detain the molecular basis to produce compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols that derive from the sequential bioconversion of specific hydroxycinnamic acids such as ferulate and p-coumarate. Although B. bruxellensis can be detected at any stage of the winemaking process, it is typically isolated at the end of the alcoholic fermentation (AF), before the staring of the spontaneous malolactic fermentation (MLF) or during barrel aging. For this reason, the endemic diffusion of B. bruxellensis leads to consistent economic losses in the wine industry. Considering the interest in reducing sulfur dioxide use during winemaking, in recent years, biological alternatives, such as the use of tailored selected yeast and bacterial strains inoculated to promote AF and MLF, are actively sought as biocontrol agents to avoid the “Bretta” character in wines. Here, we review the importance of dedicated characterization and selection of starter cultures for AF and MLF in wine, in order to reduce or prevent both growth of B. bruxellensis and its production of volatile phenols in the matrix.
Collapse
|
17
|
Valdetara F, Fracassetti D, Campanello A, Costa C, Foschino R, Compagno C, Vigentini I. A Response Surface Methodology Approach to Investigate the Effect of Sulfur Dioxide, pH, and Ethanol on DbCD and DbVPR Gene Expression and on the Volatile Phenol Production in Dekkera/Brettanomyces bruxellensis CBS2499. Front Microbiol 2017; 8:1727. [PMID: 28955312 PMCID: PMC5601905 DOI: 10.3389/fmicb.2017.01727] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2017] [Accepted: 08/24/2017] [Indexed: 11/21/2022] Open
Abstract
Dekkera/Brettanomyces bruxellensis, the main spoilage yeast in barrel-aged wine, metabolize hydroxycinnamic acids into off-flavors, namely ethylphenols. Recently, both the enzymes involved in this transformation, the cinnamate decarboxylase (DbCD) and the vinylphenol reductase (DbVPR), have been identified. To counteract microbial proliferation in wine, sulfur dioxide (SO2) is used commonly to stabilize the final product, but limiting its use is advised to preserve human health and boost sustainability in winemaking. In the present study, the influence of SO2 was investigated in relation with pH and ethanol factors on the expression of DbCD and DbVPR genes and volatile phenol production in D. bruxellensis CBS2499 strain under different model wines throughout a response surface methodology (RSM). In order to ensure an exact quantification of DbCD and DbVPR expression, an appropriate housekeeping gene was sought among DbPDC, DbALD, DbEF, DbACT, and DbTUB genes by GeNorm and Normfinder algorithms. The latter gene showed the highest expression stability and it was chosen as the reference housekeeping gene in qPCR assays. Even though SO2 could not be commented as main factor because of its statistical irrelevance on the response of DbCD gene, linear interactions with pH and ethanol concurred to define a significant effect (p < 0.05) on its expression. The DbCD gene was generally downregulated respect to a permissive growth condition (0 mg/L mol. SO2, pH 4.5 and 5% v/v ethanol); the combination of the factor levels that maximizes its expression (0.83-fold change) was calculated at 0.25 mg/L mol. SO2, pH 4.5 and 12.5% (v/v) ethanol. On the contrary, DbVPR expression was not influenced by main factors or by their interactions; however, its expression is maximized (1.80-fold change) at the same conditions calculated for DbCD gene. While no linear interaction between factors influenced the off-flavor synthesis, ethanol and pH produced a significant effect as individual factors. The obtained results can be useful to improve the SO2 management at the grape harvesting and during winemaking in order to minimize the D./B. bruxellensis spoilage.
Collapse
Affiliation(s)
- Federica Valdetara
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | - Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | - Alessia Campanello
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | | | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | - Concetta Compagno
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | - Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| |
Collapse
|
18
|
Sheng X, Himo F. Theoretical Study of Enzyme Promiscuity: Mechanisms of Hydration and Carboxylation Activities of Phenolic Acid Decarboxylase. ACS Catal 2017. [DOI: 10.1021/acscatal.6b03249] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Xiang Sheng
- Department of Organic Chemistry,
Arrhenius Laboratory, Stockholm University, SE-10691 Stockholm, Sweden
| | - Fahmi Himo
- Department of Organic Chemistry,
Arrhenius Laboratory, Stockholm University, SE-10691 Stockholm, Sweden
| |
Collapse
|
19
|
Romano D, Valdetara F, Zambelli P, Galafassi S, De Vitis V, Molinari F, Compagno C, Foschino R, Vigentini I. Cloning the putative gene of vinyl phenol reductase of Dekkera bruxellensis in Saccharomyces cerevisiae. Food Microbiol 2016; 63:92-100. [PMID: 28040186 DOI: 10.1016/j.fm.2016.11.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2016] [Revised: 10/03/2016] [Accepted: 11/01/2016] [Indexed: 11/27/2022]
Abstract
Vinylphenol reductase of Dekkera bruxellensis, the characteristic enzyme liable for "Brett" sensory modification of wine, has been recently recognized to belong to the short chain dehydrogenases/reductases family. Indeed, a preliminary biochemical characterisation has conferred to the purified protein a dual significance acting as superoxide dismutase and as a NADH-dependent reductase. The present study aimed for providing a certain identification of the enzyme by cloning the VPR gene in S. cerevisiae, a species not producing ethyl phenols. Transformed clones of S. cerevisiae resulted capable of expressing a biologically active form of the heterologous protein, proving its role in the conversion of 4-vinyl guaiacol to 4-ethyl guaiacol. A VPR specific protein activity of 9 ± 0.6 mU/mg was found in crude extracts of S. cerevisiae recombinant strain. This result was confirmed in activity trials carried out with the protein purified from transformant cells of S. cerevisiae by a his-tag purification approach; in particular, VPR-enriched fractions showed a specific activity of 1.83 ± 0.03 U/mg at pH 6.0. Furthermore, in agreement with literature, the purified protein behaves like a SOD, with a calculated specific activity of approximatively 3.41 U/mg. The comparative genetic analysis of the partial VPR gene sequences from 17 different D. bruxellesis strains suggested that the observed polymorphism (2.3%) and the allelic heterozygosity state of the gene do not justify the well described strain-dependent character in producing volatile phenols of this species. Actually, no correlation exists between genotype membership of the analysed strains and their capability to release off-flavours. This work adds valuable knowledge to the study of D. bruxellensis wine spoilage and prepare the ground for interesting future industrial applications.
Collapse
Affiliation(s)
- Diego Romano
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Italy
| | - Federica Valdetara
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Italy
| | - Paolo Zambelli
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Italy
| | - Silvia Galafassi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Italy
| | - Valerio De Vitis
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Italy
| | - Francesco Molinari
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Italy
| | - Concetta Compagno
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Italy
| | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Italy
| | - Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Italy.
| |
Collapse
|
20
|
Comparative transcriptome assembly and genome-guided profiling for Brettanomyces bruxellensis LAMAP2480 during p-coumaric acid stress. Sci Rep 2016; 6:34304. [PMID: 27678167 PMCID: PMC5039629 DOI: 10.1038/srep34304] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Accepted: 09/07/2016] [Indexed: 11/08/2022] Open
Abstract
Brettanomyces bruxellensis has been described as the main contaminant yeast in wine production, due to its ability to convert the hydroxycinnamic acids naturally present in the grape phenolic derivatives, into volatile phenols. Currently, there are no studies in B. bruxellensis which explains the resistance mechanisms to hydroxycinnamic acids, and in particular to p-coumaric acid which is directly involved in alterations to wine. In this work, we performed a transcriptome analysis of B. bruxellensis LAMAP248rown in the presence and absence of p-coumaric acid during lag phase. Because of reported genetic variability among B. bruxellensis strains, to complement de novo assembly of the transcripts, we used the high-quality genome of B. bruxellensis AWRI1499, as well as the draft genomes of strains CBS2499 and0 g LAMAP2480. The results from the transcriptome analysis allowed us to propose a model in which the entrance of p-coumaric acid to the cell generates a generalized stress condition, in which the expression of proton pump and efflux of toxic compounds are induced. In addition, these mechanisms could be involved in the outflux of nitrogen compounds, such as amino acids, decreasing the overall concentration and triggering the expression of nitrogen metabolism genes.
Collapse
|
21
|
Lan CL, Chen SL. The Decarboxylation of α,β-Unsaturated Acid Catalyzed by Prenylated FMN-Dependent Ferulic Acid Decarboxylase and the Enzyme Inhibition. J Org Chem 2016; 81:9289-9295. [PMID: 27618344 DOI: 10.1021/acs.joc.6b01872] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Ferulic acid decarboxylase (Fdc1) is able to catalyze the decarboxylation of α,β-unsaturated acids using a novel cofactor, prenylated flavin mononucleotide (PrFMN). Using density functional theory calculations, we here have investigated the Fdc1 reaction mechanism with the substrate of α-methylcinnamic acid. It is demonstrated that Fdc1 employs a 1,3-dipolar cycloaddition mechanism involving four concerted steps, where the Glu282 acts as a crucial proton donor to protonate the α carbon (Cα). The last step, the decomposition of a pyrrolidine species, is rate-limiting with an overall barrier of 18.9 kcal mol-1. Furthermore, when α-hydroxycinnamic acid is used, the Glu282 is found to have another face to transport the hydroxyl proton to the Cβ atom to promote the tautomerization from enol intermediate to ketone species leading to the inhibition of the Fdc1 enzyme. The PrFMN roles are also discussed in detail.
Collapse
Affiliation(s)
- Cui-Lan Lan
- Key Laboratory of Cluster Science of Ministry of Education, School of Chemistry and Chemical Engineering, Beijing Institute of Technology , Beijing 100081, China
| | - Shi-Lu Chen
- Key Laboratory of Cluster Science of Ministry of Education, School of Chemistry and Chemical Engineering, Beijing Institute of Technology , Beijing 100081, China
| |
Collapse
|
22
|
Sheng X, Lind MES, Himo F. Theoretical study of the reaction mechanism of phenolic acid decarboxylase. FEBS J 2015; 282:4703-13. [PMID: 26408050 DOI: 10.1111/febs.13525] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Revised: 09/01/2015] [Accepted: 09/22/2015] [Indexed: 12/13/2022]
Abstract
The cofactor-free phenolic acid decarboxylases (PADs) catalyze the non-oxidative decarboxylation of phenolic acids to their corresponding p-vinyl derivatives. Phenolic acids are toxic to some organisms, and a number of them have evolved the ability to transform these compounds, including PAD-catalyzed reactions. Since the vinyl derivative products can be used as polymer precursors and are also of interest in the food-processing industry, PADs might have potential applications as biocatalysts. We have investigated the detailed reaction mechanism of PAD from Bacillus subtilis using quantum chemical methodology. A number of different mechanistic scenarios have been considered and evaluated on the basis of their energy profiles. The calculations support a mechanism in which a quinone methide intermediate is formed by protonation of the substrate double bond, followed by C-C bond cleavage. A different substrate orientation in the active site is suggested compared to the literature proposal. This suggestion is analogous to other enzymes with p-hydroxylated aromatic compounds as substrates, such as hydroxycinnamoyl-CoA hydratase-lyase and vanillyl alcohol oxidase. Furthermore, on the basis of the calculations, a different active site residue compared to previous proposals is suggested to act as the general acid in the reaction. The mechanism put forward here is consistent with the available mutagenesis experiments and the calculated energy barrier is in agreement with measured rate constants. The detailed mechanistic understanding developed here might be extended to other members of the family of PAD-type enzymes. It could also be useful to rationalize the recently developed alternative promiscuous reactivities of these enzymes.
Collapse
Affiliation(s)
- Xiang Sheng
- Arrhenius Laboratory, Department of Organic Chemistry, Stockholm University, Sweden
| | - Maria E S Lind
- Arrhenius Laboratory, Department of Organic Chemistry, Stockholm University, Sweden
| | - Fahmi Himo
- Arrhenius Laboratory, Department of Organic Chemistry, Stockholm University, Sweden
| |
Collapse
|
23
|
Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine. Molecules 2015; 20:14312-25. [PMID: 26251893 PMCID: PMC6331873 DOI: 10.3390/molecules200814312] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Revised: 07/17/2015] [Accepted: 07/27/2015] [Indexed: 11/27/2022] Open
Abstract
Volatile phenols, such as 4-ethyphenol (4-EP) and 4-ethylguaiacol (4-EG), are responsible for the “Brett character” found in wines contaminated with Brettanomyces yeast (i.e., barnyard, animal, spicy and smoky aromas). In these trials, we explore the effectiveness of polyaniline-based compounds (polyaniline emeraldin salt (PANI-ES) and polyanaline emeraldin base (PANI-EB)), for the removal of 4-EP and 4-EG from acidic model solutions and red wine. First, a screening study, performed in an acidified 12% ethanol solution, was used to optimize parameters such as contact time and the amount of polymers required to remove 4-EP and 4-EG. Then, the trapping ability of PANI agents towards 4-EP and 4-EG was evaluated in a model solution containing other wine phenolics that could potentially be trapped by PANI (i.e., gallic acid and 4-methylcatechol). The results of this trial showed that both PANI compounds were capable of removing 4-EP, 4-EG, regardless of the presence of other phenolic compounds present at a much higher concentration. Finally, the capturing ability of PANI was evaluated in a red wine sample containing 5 mg·L−1 of 4-EP, 5 mg·L−1 of 4-EG and 2.03 ± 0.02 g·L−1 of total phenolics. The results showed that PANI-EB removed significantly more 4-EP and 4-EG than PANI-ES. For instance, a treatment with 10 mg·mL−1 of PANI-EB produced a 67.8% reduction of 4-EP, 50% reduction of 4-EG and 41.38% decrease in total phenols.
Collapse
|
24
|
Blomqvist J, Passoth V. Dekkera bruxellensis--spoilage yeast with biotechnological potential, and a model for yeast evolution, physiology and competitiveness. FEMS Yeast Res 2015; 15:fov021. [PMID: 25956542 DOI: 10.1093/femsyr/fov021] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/01/2015] [Indexed: 02/04/2023] Open
Abstract
Dekkera bruxellensis is a non-conventional yeast normally considered a spoilage organism in wine (off-flavours) and in the bioethanol industry. But it also has potential as production yeast. The species diverged from Saccharomyces cerevisiae 200 mya, before the whole genome duplication. However, it displays similar characteristics such as being Crabtree- and petite positive, and the ability to grow anaerobically. Partial increases in ploidy and promoter rewiring may have enabled evolution of the fermentative lifestyle in D. bruxellensis. On the other hand, it has genes typical for respiratory yeasts, such as for complex I or the alternative oxidase AOX1. Dekkera bruxellensis grows more slowly than S. cerevisiae, but produces similar or greater amounts of ethanol, and very low amounts of glycerol. Glycerol production represents a loss of energy but also functions as a redox sink for NADH formed during synthesis of amino acids and other compounds. Accordingly, anaerobic growth required addition of certain amino acids. In spite of its slow growth, D. bruxellensis outcompeted S. cerevisiae in glucose-limited cultures, indicating a more efficient energy metabolism and/or higher affinity for glucose. This review tries to summarize the latest discoveries about evolution, physiology and metabolism, and biotechnological potential of D. bruxellensis.
Collapse
Affiliation(s)
- Johanna Blomqvist
- Department of Chemistry and Biotechnology, Uppsala BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7015, SE-750 07 Uppsala, Sweden
| | - Volkmar Passoth
- Department of Microbiology, Uppsala BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7025, 750 07 Uppsala, Sweden
| |
Collapse
|
25
|
Steensels J, Daenen L, Malcorps P, Derdelinckx G, Verachtert H, Verstrepen KJ. Brettanomyces yeasts--From spoilage organisms to valuable contributors to industrial fermentations. Int J Food Microbiol 2015; 206:24-38. [PMID: 25916511 DOI: 10.1016/j.ijfoodmicro.2015.04.005] [Citation(s) in RCA: 149] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2014] [Revised: 03/23/2015] [Accepted: 04/03/2015] [Indexed: 12/13/2022]
Abstract
Ever since the introduction of controlled fermentation processes, alcoholic fermentations and Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability of S. cerevisiae to produce and withstand high ethanol concentrations, its pleasant flavour profile and the absence of health-threatening toxin production are only a few of the features that make it the ideal alcoholic fermentation organism. However, in certain conditions or for certain specific fermentation processes, the physiological boundaries of this species limit its applicability. Therefore, there is currently a strong interest in non-Saccharomyces (or non-conventional) yeasts with peculiar features able to replace or accompany S. cerevisiae in specific industrial fermentations. Brettanomyces (teleomorph: Dekkera), with Brettanomyces bruxellensis as the most commonly encountered representative, is such a yeast. Whilst currently mainly considered a spoilage organism responsible for off-flavour production in wine, cider or dairy products, an increasing number of authors report that in some cases, these yeasts can add beneficial (or at least interesting) aromas that increase the flavour complexity of fermented beverages, such as specialty beers. Moreover, its intriguing physiology, with its exceptional stress tolerance and peculiar carbon- and nitrogen metabolism, holds great potential for the production of bioethanol in continuous fermentors. This review summarizes the most notable metabolic features of Brettanomyces, briefly highlights recent insights in its genetic and genomic characteristics and discusses its applications in industrial fermentation processes, such as the production of beer, wine and bioethanol.
Collapse
Affiliation(s)
- Jan Steensels
- Laboratory for Genetics and Genomics, Department of Microbial and Molecular Systems (M(2)S), Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium; Laboratory for Systems Biology, VIB, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
| | - Luk Daenen
- AB-InBev SA/NV, Brouwerijplein 1, B-3000 Leuven, Belgium
| | | | - Guy Derdelinckx
- Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M(2)S), LFoRCe, KU Leuven, Kasteelpark Arenberg 33, 3001 Leuven, Belgium
| | - Hubert Verachtert
- Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M(2)S), LFoRCe, KU Leuven, Kasteelpark Arenberg 33, 3001 Leuven, Belgium
| | - Kevin J Verstrepen
- Laboratory for Genetics and Genomics, Department of Microbial and Molecular Systems (M(2)S), Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium; Laboratory for Systems Biology, VIB, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium.
| |
Collapse
|
26
|
Comparison of the behaviour of Brettanomyces bruxellensis strain LAMAP L2480 growing in authentic and synthetic wines. Antonie van Leeuwenhoek 2015; 107:1217-23. [DOI: 10.1007/s10482-015-0413-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2014] [Accepted: 02/21/2015] [Indexed: 10/23/2022]
|
27
|
Dweck HKM, Ebrahim SAM, Farhan A, Hansson BS, Stensmyr MC. Olfactory proxy detection of dietary antioxidants in Drosophila. Curr Biol 2015; 25:455-66. [PMID: 25619769 DOI: 10.1016/j.cub.2014.11.062] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Revised: 10/27/2014] [Accepted: 11/24/2014] [Indexed: 11/30/2022]
Abstract
BACKGROUND Dietary antioxidants play an important role in preventing oxidative stress. Whether animals in search of food or brood sites are able to judge the antioxidant content, and if so actively seek out resources with enriched antioxidant content, remains unclear. RESULTS We show here that the vinegar fly Drosophila melanogaster detects the presence of hydroxycinnamic acids (HCAs)-potent dietary antioxidants abundant in fruit-via olfactory cues. Flies are unable to smell HCAs directly but are equipped with dedicated olfactory sensory neurons detecting yeast-produced ethylphenols that are exclusively derived from HCAs. These neurons are housed on the maxillary palps, express the odorant receptor Or71a, and are necessary and sufficient for proxy detection of HCAs. Activation of these neurons in adult flies induces positive chemotaxis, oviposition, and increased feeding. We further demonstrate that fly larvae also seek out yeast enriched with HCAs and that larvae use the same ethylphenol cues as the adults but rely for detection upon a larval unique odorant receptor (Or94b), which is co-expressed with a receptor (Or94a) detecting a general yeast volatile. We also show that the ethylphenols act as reliable cues for the presence of dietary antioxidants, as these volatiles are produced--upon supplementation of HCAs--by a wide range of yeasts known to be consumed by flies. CONCLUSIONS For flies, dietary antioxidants are presumably important to counteract acute oxidative stress induced by consumption or by infection by entomopathogenic microorganisms. The ethylphenol pathway described here adds another layer to the fly's defensive arsenal against toxic microbes.
Collapse
Affiliation(s)
- Hany K M Dweck
- Department of Evolutionary Neuroethology, Max Planck Institute for Chemical Ecology, Hans-Knöll-Strasse 8, 07745 Jena, Germany
| | - Shimaa A M Ebrahim
- Department of Evolutionary Neuroethology, Max Planck Institute for Chemical Ecology, Hans-Knöll-Strasse 8, 07745 Jena, Germany
| | - Abu Farhan
- Department of Evolutionary Neuroethology, Max Planck Institute for Chemical Ecology, Hans-Knöll-Strasse 8, 07745 Jena, Germany
| | - Bill S Hansson
- Department of Evolutionary Neuroethology, Max Planck Institute for Chemical Ecology, Hans-Knöll-Strasse 8, 07745 Jena, Germany
| | - Marcus C Stensmyr
- Department of Biology, Lund University, Box 117, 22100 Lund, Sweden.
| |
Collapse
|
28
|
Di Toro MR, Capozzi V, Beneduce L, Alexandre H, Tristezza M, Durante M, Tufariello M, Grieco F, Spano G. Intraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian wines. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.06.059] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
29
|
Godoy L, García V, Peña R, Martínez C, Ganga MA. Identification of the Dekkera bruxellensis phenolic acid decarboxylase (PAD) gene responsible for wine spoilage. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.03.041] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
30
|
Kourist R, Guterl JK, Miyamoto K, Sieber V. Enzymatic Decarboxylation-An Emerging Reaction for Chemicals Production from Renewable Resources. ChemCatChem 2014. [DOI: 10.1002/cctc.201300881] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
31
|
Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2036-4] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
32
|
Bel-Rhlid R, Thapa D, Kraehenbuehl K, Hansen CE, Fischer L. Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533. AMB Express 2013; 3:28. [PMID: 23692950 PMCID: PMC3679781 DOI: 10.1186/2191-0855-3-28] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2013] [Accepted: 05/10/2013] [Indexed: 11/10/2022] Open
Abstract
The potential of Lactobacillus johnsonii NCC 533 to metabolize chlorogenic acids from green coffee extract was investigated. Two enzymes, an esterase and a hydroxycinnamate decarboxylase (HCD), were involved in this biotransformation. The complete hydrolysis of 5-caffeoylquinic acid (5-CQA) into caffeic acid (CA) by L. johnsonii esterase occurred during the first 16 h of reaction time. No dihydrocaffeic acid was identified in the reaction mixture. The decarboxylation of CA into 4-vinylcatechol (4-VC) started only when the maximum concentration of CA was reached (10 μmol/ml). CA was completely transformed into 4-VC after 48 h of incubation. No 4-vinylphenol or other derivatives could be identified in the reaction media. In this study we demonstrate the capability of L. johnsonii to transform chlorogenic acids from green coffee extract into 4-VC in two steps one pot reaction. Thus, the enzymatic potential of certain lactobacilli might be explored to generate flavor compounds from plant polyphenols.
Collapse
Affiliation(s)
- Rachid Bel-Rhlid
- Nestec Ltd, Nestlé Research Centre, Vers-chez-les-Blanc, P.O. Box 44, Lausanne 26, 1000, Switzerland
| | - Dinesh Thapa
- Rowett Institute of Nutrition and Health Gut, Health/Microbial Biochemistry, University of Aberdeen, Greenburn Road, Bucksburn, Aberdeen, AB21 9SB, Scotland
| | - Karin Kraehenbuehl
- Nestec Ltd, Nestlé Research Centre, Vers-chez-les-Blanc, P.O. Box 44, Lausanne 26, 1000, Switzerland
| | - Carl Erik Hansen
- Nestec Ltd, Nestlé Research Centre, Vers-chez-les-Blanc, P.O. Box 44, Lausanne 26, 1000, Switzerland
| | - Lutz Fischer
- Institute of Food Science and Biotechnology, Faculty of Natural Sciences, University of Hohenheim (Stuttgart), Garbenstr. 25, Stuttgart, D-70593, Germany
| |
Collapse
|
33
|
Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: Relationship with cell viability. Food Microbiol 2012; 32:230-4. [DOI: 10.1016/j.fm.2012.06.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2011] [Revised: 06/14/2012] [Accepted: 06/17/2012] [Indexed: 11/19/2022]
|
34
|
Morata A, Vejarano R, Ridolfi G, Benito S, Palomero F, Uthurry C, Tesfaye W, González C, Suárez-Lepe JA. Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases. Enzyme Microb Technol 2012; 52:99-104. [PMID: 23273278 DOI: 10.1016/j.enzmictec.2012.11.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2012] [Revised: 10/05/2012] [Accepted: 11/01/2012] [Indexed: 10/27/2022]
Abstract
Hydroxycinnamate decarboxylase (HCDC) activity has been evaluated in several commercial yeast strains. The combined effect of using cinnamyl esterases (CE) and HCDC+ Saccharomyces cerevisiae strains has been studied in the formation of vinylphenolic pyranoanthocyanins (VPAs) during fermentation, analysing the kind and concentration of pigments formed according to the yeast strain used. Wines fermented with yeasts HCDC+ were contaminated with Dekkera bruxellensis and afterwards analysed to evaluate the formation of ethylphenols (EPs). The musts treated with CE and later fermented with HCDC+ yeast strains showed lower contents of 4-ethylphenol than those fermented with HCDC- strains. This reduction in the EP content is due to the transformation of hydroxycinnamic acids in stable VPAs pigments. The associated use of CEs and HCDC+ Saccharomyces strains is a natural strategy to reduce the formation of EPs in wines contaminated by Dekkera/Brettanomyces.
Collapse
Affiliation(s)
- A Morata
- EnotecUPM, Dpto. Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain.
| | | | | | | | | | | | | | | | | |
Collapse
|
35
|
Antioxidant, antibiofilm, and anticholinesterase activities of fermented Deodeok (Codonopsis lanceolata) extracts. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0186-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
|
36
|
Morata A, Benito S, González MC, Palomero F, Tesfaye W, Suárez-Lepe JA. Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1742-7] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
37
|
Hixson JL, Sleep NR, Capone DL, Elsey GM, Curtin CD, Sefton MA, Taylor DK. Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2293-2298. [PMID: 22324721 DOI: 10.1021/jf204908s] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
A method for determining ethyl coumarate and ethyl ferulate in wine using GC-MS with deuterium-labeled analogues has been developed and used to measure the evolution of these two esters during the production of two commercial monovarietal red wines, cv. Grenache and Shiraz. During fermentation, the concentration of ethyl coumarate rose from low levels to 0.4 mg/L in Grenache and 1.6 mg/L in Shiraz wines. These concentrations then increased further during barrel aging to 1.4 and 3.6 mg/L, respectively. The concentration of ethyl ferulate was much lower, reaching a maximum of only 0.09 mg/L. Conversion of ethyl coumarate and ethyl ferulate to their corresponding ethylphenols was observed during fermentations of a synthetic medium with two strains of Dekkera bruxellensis (AWRI 1499 and AWRI 1608), while a third (strain AWRI 1613) produced no ethylphenols at all from these precursors. Strains AWRI 1499 and 1608 produced 4-ethylphenol from ethyl coumarate in 68% and 57% yields, respectively. The corresponding yields of 4-ethylguaiacol from ethyl ferulate were much lower, 7% and 3%. Monitoring of ethyl coumarate and ethyl ferulate concentration during the Dekkera fermentations showed that the selectivity for ethylphenol production according to yeast strain and the precursor was principally a result of variation in esterase activity. Consequently, ethyl coumarate can be considered to be a significant precursor to 4-ethylphenol in wines affected by these two strains of Brettanomyces/Dekkera yeast, while ethyl ferulate is not an important precursor to 4-ethylguaiacol.
Collapse
Affiliation(s)
- Josh L Hixson
- School of Agriculture, Food and Wine, The University of Adelaide, Glen Osmond, SA 5064, Australia
| | | | | | | | | | | | | |
Collapse
|
38
|
Cabrita MJ, Palma V, Patão R, Freitas AMC. Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis. FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000024] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatography (HPLC-DAD) was used to quantify the phenolic acids, and gas chromatography (GC) coupled to a FID detector was used to quantify volatile phenols using a novel analytical methodology that does not require sample derivatization. Identification was achieved by gas chromatography-mass detection (GC-MS). The results show that phenolic acids concentration decreases while volatile phenols concentration increases. The proportion of caffeic acid taken up by Dekkera bruxellensis is lower than that for p-coumaric or ferulic acid; therefore less 4-ethylcatechol is formed. More important, 4-ethylcathecol synthesis by Dekkera bruxellensis in wine has never been demonstrated so far. These results contribute decisively to a better understanding of the origin of the volatile phenols in wines. The accumulation of these compounds in wine is nowadays regarded as one of the key factors of quality control.
Collapse
Affiliation(s)
- Maria João Cabrita
- Universidade de Évora, Portugal; Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Portugal
| | | | | | - Ana Maria Costa Freitas
- Universidade de Évora, Portugal; Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Portugal
| |
Collapse
|
39
|
Huang HK, Chen LF, Tokashiki M, Ozawa T, Taira T, Ito S. An endogenous factor enhances ferulic acid decarboxylation catalyzed by phenolic acid decarboxylase from Candida guilliermondii. AMB Express 2012; 2:4. [PMID: 22217315 PMCID: PMC3402150 DOI: 10.1186/2191-0855-2-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2011] [Accepted: 01/04/2012] [Indexed: 12/01/2022] Open
Abstract
The gene for a eukaryotic phenolic acid decarboxylase of Candida guilliermondii was cloned, sequenced, and expressed in Escherichia coli for the first time. The structural gene contained an open reading frame of 504 bp, corresponding to 168 amino acids with a calculated molecular mass of 19,828 Da. The deduced amino sequence exhibited low similarity to those of functional phenolic acid decarboxylases previously reported from bacteria with 25-39% identity and to those of PAD1 and FDC1 proteins from Saccharomyces cerevisiae with less than 14% identity. The C. guilliermondii phenolic acid decarboxylase converted the main substrates ferulic acid and p-coumaric acid to the respective corresponding products. Surprisingly, the ultrafiltrate (Mr 10,000-cut-off) of the cell-free extract of C. guilliermondii remarkably activated the ferulic acid decarboxylation by the purified enzyme, whereas it was almost without effect on the p-coumaric acid decarboxylation. Gel-filtration chromatography of the ultrafiltrate suggested that an endogenous amino thiol-like compound with a molecular weight greater than Mr 1,400 was responsible for the activation.
Collapse
|
40
|
Buron N, Coton M, Legendre P, Ledauphin J, Kientz-Bouchart V, Guichard H, Barillier D, Coton E. Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders. Int J Food Microbiol 2011; 153:159-65. [PMID: 22137683 DOI: 10.1016/j.ijfoodmicro.2011.11.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2011] [Revised: 10/23/2011] [Accepted: 11/05/2011] [Indexed: 11/24/2022]
Abstract
Different Lactobacillus collinoides and Brettanomyces/Dekkera anomala cider strains were studied for their ability to produce volatile phenols in synthetic medium. All strains were able to produce 4-ethylcatechol (4-EC), 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) from caffeic, p-coumaric and ferulic acids, respectively. Interestingly, D. anomala and L. collinoides were also able to produce 4-EC, 4-EP and 4-EG in cider conditions. The quantities of ethylphenols produced by these two species were similar in both tested ciders. The impact of precursor quantities was studied and it showed that the addition of caffeic and p-coumaric acids in ciders allowed for higher 4-EC and 4-EP production by D. anomala and L. collinoides. In parallel, D. anomala and L. collinoides strains were isolated from a phenolic off-flavour defective bottled cider after ethylphenol production hence confirming the implication of these two species in this cider spoilage. Finally, detection thresholds of the main ethylphenols were determined in ciders by orthonasal and retronasal sampling. The 4-EC and 4-EP detection thresholds (close to 20-25mg/l and 1.5-2.0mg/l, respectively) were matrix dependant.
Collapse
Affiliation(s)
- Nicolas Buron
- ADRIA Normandie, Boulevard du 13 juin 1944, 14310 Villers-Bocage, France.
| | | | | | | | | | | | | | | |
Collapse
|
41
|
Huang HK, Tokashiki M, Maeno S, Onaga S, Taira T, Ito S. Purification and properties of phenolic acid decarboxylase from Candida guilliermondii. J Ind Microbiol Biotechnol 2011; 39:55-62. [PMID: 21681484 DOI: 10.1007/s10295-011-0998-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2011] [Accepted: 06/06/2011] [Indexed: 11/30/2022]
Abstract
A heat-labile phenolic acid decarboxylase from Candida guilliermondii (an anamorph of Pichia guilliermondii) was purified to homogeneity by simple successive column chromatography within 3 days. The molecular mass was 20 kDa by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and 36 kDa by gel-filtration chromatography, suggesting that the purified enzyme is a homodimer. The optimal pH and temperature were approximately 6.0 and 25°C. Characteristically, more than 50% of the optimal activity was observed at 0°C, suggesting that this enzyme is cold-adapted. The enzyme converted p-coumaric acid, ferulic acid, and caffeic acid to corresponding products with high specific activities of approximately 600, 530, and 46 U/mg, respectively. The activity was stimulated by Mg(2+) ions, whereas it was completely inhibited by Fe(2+), Ni(2+), Cu(2+), Hg(2+), 4-chloromericuribenzoate, N-bromosuccinimide, and diethyl pyrocarbonate. The enzyme was inducible and expressed inside the cells moderately by ferulic acid and p-coumaric acid and significantly by non-metabolizable 6-hydroxy-2-naphthoic acid.
Collapse
Affiliation(s)
- Hui-Kai Huang
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Kagoshima, 890-8580, Japan
| | | | | | | | | | | |
Collapse
|
42
|
Screening of representative cider yeasts and bacteria for volatile phenol-production ability. Food Microbiol 2011; 28:1243-51. [PMID: 21839372 DOI: 10.1016/j.fm.2011.05.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2011] [Revised: 04/20/2011] [Accepted: 05/05/2011] [Indexed: 11/23/2022]
Abstract
Representative cider microorganisms (47 yeast strains and 16 bacterial strains) were studied for their ability to produce volatile phenols in a synthetic medium simulating cider conditions and supplemented with the necessary precursors. The various strains were tested for cinnamoyl esterase activity and only Lactobacillus collinoides were able to hydrolyse chlorogenic acid. Phenolic acid decarboxylase (PAD) activities were observed for 6 yeasts and 4 bacterial species allowing them to produce vinylphenols from hydroxycinnamic acids. On the other hand, 4 bacterial species exhibited phenolic acid reductase (PAR) activities leading to the formation of hydroxyphenylpropionic acids. Brettanomyces/Dekkera anomala and L. collinoides were able to produce 4-ethylcatechol (4-EC) and 4-ethylphenol (4-EP) from caffeic and p-coumaric acid, respectively, indicating that both species exhibit PAD and vinylphenol reductase (VPR) activities. In the experimental conditions used, the production of ethylphenols by L. collinoides was faster than the one observed for D. anomala.
Collapse
|
43
|
He X, Zou Y, Yoon WB, Park SJ, Park DS, Ahn J. Effects of probiotic fermentation on the enhancement of biological and pharmacological activities of Codonopsis lanceolata extracted by high pressure treatment. J Biosci Bioeng 2011; 112:188-93. [PMID: 21543255 DOI: 10.1016/j.jbiosc.2011.04.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2011] [Revised: 04/06/2011] [Accepted: 04/07/2011] [Indexed: 01/18/2023]
Abstract
This study was designed to evaluate the enhancement of antioxidant, antimicrobial, enzymatic, cytotoxic, and cognitive activities of Codonopsis lanceolata extracted by high pressure treatment followed by probiotic fermentation. Dried C. lanceolata samples were subjected to 400 MPa for 20 min and then fermented with Bifidobacterium longum B6 (HPE-BLF) and Lactobacillus rhamnosus (HPE-LRF) at 37 °C for 7 days. Compared to conventional extraction (CE-NF, 6.69 mg GAE/g), the phenol amounts of HPE-BLF and HPE-LRF were significantly increased to more than 8 mg GAE/g, while the lowest flavonoid contents were observed for HPE-BLF (0.44 mg RE/mL) and HPE-LRF (0.45 mg RE/mL) (p<0.05). Cinnamic acid was the most abundant phenolic acid in the fermented C. lanceolata. The highest DPPH scavenging activities were observed for HPE-BLF and HPE-LRF, with minimum EC(50) values of 1.26 and 1.18 mg/mL, respectively. The HPE-BLF and HPE-LRF samples exhibited the most noticeable antimicrobial activities against Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Shigella boydii (MICs<15 mg/mL). The fermented C. lanceolata samples effectively inhibited α-glucosidase and tyrosinase activities and potentially improved a scopolamine-induced memory deficit in mice. The application of a fermentation process can effectively improve the biological and pharmacological activities of high-pressure-extracted C. lanceolata by increasing the extraction efficacy and inducing probiotic conversion. The results suggest that the combined treatment of HPE and a fermentation process could be used as alternative extraction method over CE.
Collapse
Affiliation(s)
- Xinlong He
- Division of Biomaterials Engineering, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
| | | | | | | | | | | |
Collapse
|
44
|
Buron N, Guichard H, Coton E, Ledauphin J, Barillier D. Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.09.046] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
45
|
Benito S, Morata A, Palomero F, González M, Suárez-Lepe J. Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.05.096] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
46
|
Cloning, sequencing, and overexpression in Escherichia coli of the Enterobacter sp. Px6-4 gene for ferulic acid decarboxylase. Appl Microbiol Biotechnol 2010; 89:1797-805. [PMID: 21085952 DOI: 10.1007/s00253-010-2978-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2010] [Revised: 10/17/2010] [Accepted: 10/18/2010] [Indexed: 10/18/2022]
Abstract
Ferulic acid decarboxylase (FADase) can catalyze the transformation of ferulic acid into 4-vinyl guaiacol via decarboxylation in microorganisms. In this study, a gene encoding FADase was first isolated from the bacterium Enterobacter sp. Px6-4 using degenerate primers and a genome walking technique. The putative encoding gene (fad) of FADase consists of 507-bp nucleotides, coding a polypeptide of 168 amino acid residues. In addition, a putative gene encoding the transcriptional regulator was identified from the upstream of the fad gene. The deduced peptide sequence of the FADase from Enterobacter sp. Px6-4 showed a 51.2-53.3% sequence identity to decarboxylases from other bacteria. The gene fad was successfully expressed in Escherichia coli BL21, and the recombinant FADase was purified as a protein of ca. 23 kDa with an optimal activity at pH 4.0 and 28 °C. The purified FADase could convert ferulic acid to 4-vinyl guaiacol effectively, and its hydrolytic activity could be inhibited by Cu(2+) (99%) and Hg(2+) (99.5%). A phylogenetic analysis of the FADase protein from bacteria revealed several different clades. Our result provided a basis for further studies of the ferulic acid transformation pathway and for enhanced production of vanillin in the future.
Collapse
|
47
|
Lee HY, He X, Ahn J. Enhancement of antimicrobial and antimutagenic activities of Korean barberry (Berberis koreana Palib.) by the combined process of high-pressure extraction with probiotic fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2399-2404. [PMID: 20672332 DOI: 10.1002/jsfa.4098] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND To evaluate the combined effects of high pressure extraction (HPE) and probiotic fermentation on the antimicrobial and antimutagenic activities, Berberis koreana was subjected to 500 MPa for 30 min and then fermented with Bifidobacterium longum B6 (HPE-BLF) and Lactobacillus paracasei (HPE-LPF) at 37 °C for 6 days. RESULTS The phenol content was significantly increased to 228 mg GAE g(-1) by the HPE compared to the conventional extraction (CE, 188 mg GAE g(-1)). The HPE-BLF and HPE-LPF showed the highest antimicrobial activity (MIC < 4 mg mL(-1)) against β-lactam antibiotic sensitive and resistant Staphylococcus aureus. No significant mutagenic effect was observed for CE, HPE, HPE-BLF, and HPE-LPF extracts. The highest antimutagenic activities against frame-shift mutant Salmonella typhimurium were observed at the HPE-LPF (82%), followed by the HPE-BLF (77%). CONCLUSION The combined HPE and fermentation process could be used as an alternative extraction method for improving the extraction efficacy of medicinal plants. The results will provide pharmaceutically useful information and potential direction for finding new drug sources from medicinal plants.
Collapse
Affiliation(s)
- Hyeon-Yong Lee
- Division of Biotechnology & Bioengineering, Department of Biomaterials Engineering, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
| | | | | |
Collapse
|
48
|
He X, Kim SS, Park SJ, Seong DH, Yoon WB, Lee HY, Park DS, Ahn J. Combined effects of probiotic fermentation and high-pressure extraction on the antioxidant, antimicrobial, and antimutagenic activities of deodeok (Codonopsis lanceolata). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:1719-1725. [PMID: 20000575 DOI: 10.1021/jf903493b] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
This study was designed to evaluate the combined effects of probiotic fermentation and high-pressure extraction (HPE) on the functional properties of Codonopsis lanceolata. The ground C. lanceolata samples were anaerobically fermented with Lactobacillus acidophilus ADH, Bifidobacterium longum B6, Lactobacillus rhamnosus GG, or Lactobacillus paracasei at 37 degrees C for 10 days and subjected to 500 MPa at 50 degrees C for 30 min. The extraction yields of C. lanceolata samples were noticeably increased to 29-32% by HPE. The B. longum-fermented C. lanceolata samples extracted by high pressure (BLF-HPE) exhibited the highest antimicrobial activity (MIC < 14 mg/mL) against Listeria monocytogenes, Staphylococcus aureus, Shigella boydii, and Salmonella typhimurium. The nonfermented C. lanceolata samples extracted with high pressure (NF-HPE) had the highest total phenolic content (13.3 mg of GAE/g). The lowest effective concentrations (EC(50) and EC(0.5)) were 4.55 and 1.76 mg/mL, respectively, for NF-HPE extracts, indicating its highest antioxidant activity. The BLF-HPE and L. rhamnosus-fermented C. lanceolata samples extracted by high pressure (LRF-HPE) exhibited the highest antimutagenic activities in S. typhimurium TA 100, which were 82 and 83% inhibition, respectively. The use of probiotic fermentation and HPE can produce more biologically active compounds in C. lanceolata than the conventional solvent extraction method. The results provide pharmaceutically useful information for improving biological properties and an approach to drug discovery.
Collapse
Affiliation(s)
- Xinlong He
- Division of Biomaterials Engineering, Kangwon National University, Medical and Bio-Material Research Center, Chuncheon, Gangwon 200-701, Republic of Korea.
| | | | | | | | | | | | | | | |
Collapse
|
49
|
Benito S, Palomero F, Morata A, Uthurry C, Suárez-Lepe J. Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts. Int J Food Microbiol 2009; 132:145-52. [DOI: 10.1016/j.ijfoodmicro.2009.04.015] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2008] [Revised: 04/03/2009] [Accepted: 04/18/2009] [Indexed: 10/20/2022]
|
50
|
Godoy L, Garrido D, Martínez C, Saavedra J, Combina M, Ganga M. Study of the coumarate decarboxylase and vinylphenol reductase activities ofDekkera bruxellensis(anamorphBrettanomyces bruxellensis) isolates. Lett Appl Microbiol 2009; 48:452-7. [DOI: 10.1111/j.1472-765x.2009.02556.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|