Aroma compounds generation in citrate metabolism of Enterococcus faecium: Genetic characterization of type I citrate gene cluster

Martino, Gabriela Paula; Quintana, Ingrid María; Espariz, Martín; Blancato, Víctor Sebastián; Magni, Christian

doi:10.1016/j.ijfoodmicro.2015.11.004

Cited by 29 publications

(20 citation statements)

References 42 publications

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“…Therefore, we propose that the presence of the conserved citrate lyase gene citF should be analyzed as a feature-encoded marker rather than the plasmidic citP gen (Kempler and McKay, 1980;Laroute et al, 2017). Moreover, the Diacetylactis phenotype should be validated while growing the strains in Kempler and McKay medium (Kempler and McKay, 1980;Laroute et al, 2017) and/or by the Voges-Proskauer assay using citrate as carbon source as described by Martino et al (2016).…”

Section: Resultsmentioning

confidence: 99%

Genetic and phenotypic features defining industrial relevant Lactococcus lactis, L. cremoris and L. lactis biovar. diacetylactis strains

Manno

Zuljan

Alarcón

et al. 2018

Journal of Biotechnology

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Lactococcus lactis strains constitute one of the most important starter cultures for cheese production. In this study, a genome-wide analysis was performed including 68 available genomes of L. lactis group strains showing the existence of two species (L. lactis and L. cremoris) and two biovars (L. lactis biovar. diacetylactis and L. cremoris biovar. lactis). The proposed classification scheme revealed coherency among phenotypic (through in silico and in vivo bacterial function profiling), phylogenomic (through maximum likelihood trees) and genomic (using overall genome sequence-based parameters) approaches. Strain biodiversity for the industrial biovar. diacetylactis was also analyzed, finding they are formed by at least three variants with the CC1 clonal complex as the only one distributed worldwide. These findings and methodologies will help improve the selection of L. lactis group strains for industrial use as well as facilitate the interpretation of previous or future research studies on this diverse group of bacteria.

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Section: Resultsmentioning

confidence: 99%

Genetic and phenotypic features defining industrial relevant Lactococcus lactis, L. cremoris and L. lactis biovar. diacetylactis strains

Manno

Zuljan

Alarcón

et al. 2018

Journal of Biotechnology

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“…In Table 1 we summarize the whole-genome data of the four enterococci strains: IQ110, IQ23, GM70, and GM75. Citrate metabolism in these strains was described by Martino et al ( 5 ). Briefly, genetic evidence of citrate metabolism was obtained through PCR analysis determining the presence of the citrate lyase complex ( citE and citF genes).…”

Section: Genome Announcementmentioning

confidence: 92%

“…The genus Enterococcus comprises Gram-positive cocci that are catalase-negative, able to grow at 6.5% wt/vol NaCl, 45°C, pH 9.6, in bile esculin (40%) agar medium, tolerant to tellurite, and positive for leucine aminopeptidase and pyrrolidonyl arylamidase enzymes. Here, we report four strains isolated from regional cheeses pheno- and genotypically characterized as E. faecium ( 5 ). To gain better insight into the genetic diversity of the four strains, their whole-genome sequences were determined.…”

Section: Genome Announcementmentioning

confidence: 99%

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Draft Genome Sequences of Four Enterococcus faecium Strains Isolated from Argentine Cheese

et al. 2016

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We report the draft genome sequences of four Enterococcus faecium strains isolated from Argentine regional cheeses. These strains were selected based on their technological properties, i.e., their ability to produce aroma compounds (diacetyl, acetoin, and 2,3-butanediol) from citrate. The goal of our study is to provide further genetic evidence for the rational selection of enterococci strains based on their pheno- and genotype in order to be used in cheese production.

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“…Either 4-HPPA or 3-HPPA were then formed out of 3,4-DHPPA resulting from the dehydroxylation at the C3-or C4-position of the phenolic ring ( Figure 6). The citrate liberated during biotransformation of C-IA cannot be detected with the used method but may be utilized by some other members of the microbiota, as has been demonstrated for lactic acid bacteria and Clostridium indolis (Biddle et al, 2014;Martino, Quintana, Espariz, Blancato, & Magni, 2016).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Chlorogenic acid versus amaranth's caffeoylisocitric acid – Gut microbial degradation of caffeic acid derivatives

Vollmer

Schröter

Esders

et al. 2017

Food Research International

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The almost forgotten crop amaranth has gained renewed interest in recent years due to its immense nutritive potential. Health beneficial effects of certain plants are often attributed to secondary plant metabolites such as phenolic compounds. As these compounds undergo significant metabolism after consumption and are in most cases not absorbed very well, it is important to gain knowledge about absorption, biotransformation, and further metabolism in the human body. Whilst being hardly found in other edible plants, caffeoylisocitric acid represents the most abundant low molecular weight phenolic compound in many leafy amaranth species. Given that this may be a potentially bioactive compound, gastrointestinal microbial degradation of this substance was investigated in the present study by performing in vitro fermentation tests using three different fecal samples as inocula. The (phenolic) metabolites were analyzed using high-performance liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). Furthermore, quantitative polymerase chain reaction (qPCR) analyses were carried out to study the influence on the microbiome and its composition. The in vitro fermentations led to different metabolite profiles depending on the specific donor. For example, the metabolite 3-(4-hydroxyphenyl)propionic acid was observed in one fermentation as the main metabolite, whereas 3-(3-hydroxyphenyl)propionic acid was identified in the other fermentations as important. A significant change in selected microorganisms of the gut microbiota however was not detected. In conclusion, caffeoylisocitric acid from amaranth, which is a source of several esterified phenolic acids in addition to chlorogenic acid, can be metabolized by the human gut microbiota, but the metabolites produced vary between individuals.

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Aroma compounds generation in citrate metabolism of Enterococcus faecium: Genetic characterization of type I citrate gene cluster

Cited by 29 publications

References 42 publications

Genetic and phenotypic features defining industrial relevant Lactococcus lactis, L. cremoris and L. lactis biovar. diacetylactis strains

Genetic and phenotypic features defining industrial relevant Lactococcus lactis, L. cremoris and L. lactis biovar. diacetylactis strains

Draft Genome Sequences of Four Enterococcus faecium Strains Isolated from Argentine Cheese

Chlorogenic acid versus amaranth's caffeoylisocitric acid – Gut microbial degradation of caffeic acid derivatives

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