Alcohol dehydrogenase activity in Lactococcus chungangensis: Application in cream cheese to moderate alcohol uptake

Abstract

Many human gastrointestinal facultative anaerobic and aerobic bacteria possess alcohol dehydrogenase (ADH) activity and are therefore capable of oxidizing ethanol to acetaldehyde. However, the ADH activity of Lactococcus spp., except Lactococcus lactis ssp. lactis, has not been widely determined, though they play an important role as the starter for most cheesemaking technologies. Cheese is a functional food recognized as an aid to digestion. In the current study, the ADH activity of Lactococcus chungangensis CAU 28(T) and 11 reference strains from the genus Lactococcus was determined. Only 5 strains, 3 of dairy origin, L. lactis ssp. lactis KCTC 3769(T), L. lactis ssp. cremoris KCCM 40699(T), and Lactococcus raffinolactis DSM 20443(T), and 2 of nondairy origin, Lactococcus fujiensis NJ317(T) and Lactococcus chungangensis CAU 28(T) KCTC 13185(T), showed ADH activity and possessed the ADH gene. All these strains were capable of making cheese, but the highest level of ADH activity was found in L. chungangensis, with 45.9nmol/min per gram in tryptic soy broth and 65.8nmol/min per gram in cream cheese. The extent that consumption of cheese, following imbibing alcohol, reduced alcohol uptake was observed by following the level of alcohol in the serum of mice. The results show a potential novel benefit of cheese as a dairy functional food.

Oral administration of Lactococcus chungangensis inhibits 2,4-dinitrochlorobenzene-induced atopic-like dermatitis in NC/Nga mice

“…In addition to genes that are useful for dairy products, L. chungangensis CAU 28 T also exhibits alcohol and aldehyde dehydrogenase activity, and reduces blood alcohol and aldehyde levels in mice (Konkit et al, 2015. However, the anti-AD, antiinflammatory, and antiallergy effect of L. chungangensis CAU 28 T has not been reported previously.…”

“…Previously, we have reported that this strain can be applied to the manufacture of dairy products and it has been found to possess functional activities such as alcohol dehydrogenase and aldehyde dehydrogenase, and other enzyme activities such as amylase, proteinase, and lipase (Konkit et al, 2014(Konkit et al, , 2015. However, the effect of L. chungangensis CAU 28 T on AD remains to be evaluated.…”

Activities of amylase, proteinase, and lipase enzymes from Lactococcus chungangensis and its application in dairy products

“…According to a published method used for making cream cheese (Konkit et al, 2015), pasteurized milk (Pasteur Milk Co. Ltd., Seoul, Korea) was heated at 68°C for 30 min and cooled down, 5% (vol/vol) of a starter Lactococcus strain was added, and the mixture was incubated at 30°C for 48 h. During this period, the milk was acidified. It was then stirred and heated at 70°C for 5 min, and subsequently the whey was separated through a cloth bag.…”

“…The LAB often play an important role in the starter cultures of commercial dairy prod-ucts, and ensure consistency of the process and product quality. Lactococcus is a genus of LAB that serves as a starter for several types of cheese, such as hard cheese without eyes or with small eyes (Leroy and De Vuyst, 2004), Cheddar (Cretenet et al, 2011), Moroccan soft white cheese (Ouadghiri et al, 2005), Domiati cheese (El-Baradei et al, 2007), and cream cheese (Konkit et al, 2015).…”

“…Transcriptomic analysis showed that the strain possessed genes such as cystathionine β-lyase (MetC) and O-acetylserine sulfhydrylase (CysK), which are important factors in the processing of cheese (Konkit et al, 2014). Moreover, the strain has been found to play a role in functional activities, such as alcohol dehydrogenase and aldehyde dehydrogenase, which can moderate the level of alcohol and aldehyde in vivo (Konkit et al, 2015(Konkit et al, , 2016. The objective of this study was to evaluate the potential amylase, proteinase, and lipase activities of L. chungangensis CAU 28 T in broth culture, yogurt, and cream cheese.…”