Identification of 2-hydroxyisocaproic acid production in lactic acid bacteria and evaluation of microbial dynamics during kimchi ripening

Park, Boyeon; Hwang, Hyelyeon; Chang, Ji Yoon; Hong, Sung Wook; Lee, Se Hee; Jung, Min Young; Sohn, Sung-Oh; Park, Hae Woong; Lee, Jonghee

doi:10.1038/s41598-017-10948-0

Cited by 36 publications

(43 citation statements)

References 46 publications

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“…To validate the utilization of arginine by lactic acid bacteria, the bacteria were cultivated and the arginine content was correlated with the growth of bacteria. The lactic acid bacteria Lactobacillus brevis , Pediococcus pentosaceus , Lactobacillus plantarum , Leuconostoc lactis , Lactobacillus sakei , Leuconostoc mesenteroides , and Weissella confusa were previously isolated from homemade kimchi and characterized in terms of 2-hydroxyisocaproic acid (HICA) production in leucine catabolism [ 5 ]. The bacteria were inoculated into De Man, Rogosa, and Sharpe (MRS) medium, and the arginine contents were measured during bacterial growth.…”

Section: Resultsmentioning

confidence: 99%

“…Leucine is catabolized in kimchi by dominant lactic acid bacteria such as Lactobacillaceae and Leuconostocaceae . The content of the leucine derivative, 2-hydroxyisocaproic acid, was positively correlated with lactic acid bacteria content during the early stage of kimchi fermentation [ 5 ]. Interestingly, the leucine content did not change significantly during kimchi fermentation, indicating that leucine was sufficient to produce HICA during fermentation [ 5 ].…”

Section: Discussionmentioning

confidence: 99%

“…The content of the leucine derivative, 2-hydroxyisocaproic acid, was positively correlated with lactic acid bacteria content during the early stage of kimchi fermentation [ 5 ]. Interestingly, the leucine content did not change significantly during kimchi fermentation, indicating that leucine was sufficient to produce HICA during fermentation [ 5 ]. The aa content was characterized during kimchi fermentation [ 11 , 12 , 19 , 20 ].…”

Section: Discussionmentioning

confidence: 99%

“…Source tracking of kimchi has shown that its ingredients of kimchi affect the ontogeny of lactic acid bacteria. For example, garlic is an important source of lactic acid bacteria in kimchi [ 3 , 4 , 5 , 6 ], and red pepper has been reported as a source of Weissella sp. [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…Bacterial communities change during fermentation, which may reflect the production of organic acids that lower pH [ 3 , 4 , 5 ]. Metabolite formation in kimchi mainly depends on bacterial composition and the associated fermentation steps and metabolic pathways carried out by each bacterial species.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi

Hwang¹,

Lee²

2018

Molecules

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Kimchi fermentation depends on diverse lactic acid bacteria, which convert raw materials into numerous metabolites that contribute to the taste of food. Amino acids and saccharides are important primary metabolites. Arginine is nearly exhausted during kimchi fermentation, whereas the concentrations of other amino acids are reported not to increase or decrease dramatically. These phenomena could imply that arginine is an important nutritional component among the amino acids during kimchi fermentation. In this study, we investigated the arginine-catabolism pathway of seven lactic acid bacteria isolated from kimchi and evaluated the products of arginine catabolism (citrulline and ornithine) associated with the bacteria. The arginine content dramatically decreased in cultures of Lactobacillus brevis and Weissella confusa from 300 μg/mL of arginine to 0.14 ± 0.19 and 1.3 ± 0.01 μg/mL, respectively, after 6 h of cultivation. Citrulline and ornithine production by L. brevis and W. confusa showed a pattern that was consistent with arginine catabolism. Interestingly, Pediococcus pentosaceus, Lactobacillus plantarum, Leuconostoc mesenteroides, and Leuconostoc lactis did not show increased citrulline levels after arginine was added. The ornithine contents were higher in all bacteria except for L. lactis after adding arginine to the culture. These results were consistent with the absence of the arginine deiminase gene among the lactic acid bacteria. Arginine consumption and ornithine production were monitored and compared with lactic acid bacteria by metagenomics analysis, which showed that the increment of ornithine production correlated positively with lactic acid bacteria growth.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi

Hwang¹,

Lee²

2018

Molecules

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From the past to the future: Fermented milks and their health effects against human diseases

Zhang,

Geng,

Cheng

et al. 2023

Food Frontiers

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The benefits of fermented milk have been known to mankind since the ancient days of civilization. The important role of fermented milk in human nutrition has been well documented through the ages, from the original unpredictable souring of milk caused by the microorganisms inherent in milk to modern microbiological processes, leading to fermented milk with the greater nutritional value produced under controlled conditions. The bioactive peptides synthesized by the microbial degradation of proteins in fermented milk and the addition of supplements, such as probiotics and prebiotics endow them with various physiological functions, including the regulation of the gut microbiota, cholesterol lowering, and immunomodulation, making them potential functional foods that are notable in healthy diets. Here, we summarized the development of fermented milk into four stages and also summarized their impact on health and diseases during different developmental stages. In addition, we described the characteristics and limitations of fermented milk in different eras. Accordingly, we integrated the future trends in the development of fermented milk as functional foods. It is hoped that the efforts to develop the potential of fermented milk as functional foods will help manage the health risks faced by many countries.

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Metabolite Pattern Derived from Lactiplantibacillus plantarum—Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth

Koistinen

Hedberg

Shi

et al. 2022

Molecular Nutrition Food Res

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Scope Fermentation improves many food characteristics using microbes, such as lactic acid bacteria (LAB). Recent studies suggest fermentation may also enhance the health properties, but mechanistic evidence is lacking. The study aims to identify a metabolite pattern reproducibly produced during sourdough and in vitro colonic fermentation of various whole‐grain rye products and how it affects the growth of bacterial species of potential importance to health and disease. Methods and results The study uses Lactiplantibacillus plantarum DSMZ 13890 strain, previously shown to favor rye as its substrate. Using LC‐MS metabolomics, the study finds seven microbial metabolites commonly produced during the fermentations, including dihydroferulic acid, dihydrocaffeic acid, and five amino acid metabolites, and stronger inhibition is achieved when exposing the bacteria to a mixture of the metabolites in vitro compared to individual compound exposures. Conclusion The study suggests that metabolites produced by LAB may synergistically modulate the local microbial ecology, such as in the gut. This could provide new hypotheses on how fermented foods influence human health via diet–microbiota interactions.

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Identification of 2-hydroxyisocaproic acid production in lactic acid bacteria and evaluation of microbial dynamics during kimchi ripening

Cited by 36 publications

References 46 publications

Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi

Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi

From the past to the future: Fermented milks and their health effects against human diseases

Metabolite Pattern Derived from Lactiplantibacillus plantarum—Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth

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