Selection of <i>Lactococcus lactis</i> HY7803 for Glutamic Acid Production Based on Comparative Genomic Analysis

Lee, Jungmin; Heo, Seongkook; Choi, Jihoon; Kim, Min‐Soo; Pyo, Eunji; Lee, Myoung-Hee; Shin, Sanghee; Lee, John J.; Sim, Jae-Il; Jeong, Do‐Won

doi:10.4014/jmb.2011.11022

Cited by 15 publications

(8 citation statements)

References 20 publications

(19 reference statements)

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“…Interestingly, the amino acids that are positively correlated with the genus Bacillus encoded the bio-synthetic genes for production of those amino acids via Bacillus genome analysis ( S2 Fig ) [ 25 ], whereas LAB, including Leu . mesenteroides , did not encode the synthetic genes ( S2 Fig ) [ 26 ]. This mainly suggests that during fermentation, amino acids were degraded by proteolytic enzymes from protein.…”

Section: Resultsmentioning

confidence: 99%

The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation

Park,

Heo,

Lee

et al. 2024

PLoS ONE

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The effects of jogi (the fish Atlantic croaker, Micropogonias undulatus) on the production of physicochemical components, such as color, organic acids, and amino acids, in kimchi, a traditional fermented vegetable food of Korea, were determined. As fermentation progressed, the color change of jogi-added kimchi increased, but in comparison with that of the control group without jogi-added kimchi, was difficult to distinguish with the naked eye. Reducing sugar decreased in all experimental groups, and as fermentation progressed, kimchi with jogi showed a lower value. Acetic acid, citric acid, lactic acid, and ethanol, were highly produced in both types of kimchi, and above all, the jogi—baechu—kimchi group showed higher acetic acid and lactic acid contents than the control group. The increase and decrease of amino acids were similar in both types of kimchi. However, significantly, immediately after manufacture, the savory components aspartic acid and glutamic acid were detected higher than the control group. Subsequently, the fermentation tended to decrease as it progressed, but the content was higher than that of the control group. The above results show that jogi addition has a greater effect on the contents of amino acid, especially the savory component, than on the physicochemical components.

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Section: Resultsmentioning

confidence: 99%

The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation

Park,

Heo,

Lee

et al. 2024

PLoS ONE

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“…Studies concerning L-Glu production by LAB are scarce [ 47 ]. It was established that some LAB can produce glutamic acid [ 46 ], and the presence of glutamic acid dehydrogenase (or glutamate dehydrogenase, GDH) gene in LAB was also reported [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids

et al. 2023

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This study aimed at evaluating changes of microalgae Spirulina during its fermentation with Lactiplantibacillus plantarum No. 122 strain, and further at incorporating Spirulina bio-converted for nutraceuticals rich in L-glutamic (L-Glu) and gamma-aminobutyric acids (GABA) into sucrose-free chewing candy (gummy) preparations. Fermented Spirulina had higher b* (yellowness) coordinates than untreated (non-fermented), and fermentation duration (24 and 48 h) had a statistically significant effect on colour coordinates. The highest contents of L-glutamic and gamma-aminobutyric acids (4062 and 228.6 mg/kg, respectively) were found in 24 and 48 h-fermented Spirulina, respectively. Fermentation increased the content of saturated fatty acids and omega-3 in Spirulina, while monounsaturated fatty acids and omega-6 were reduced. The addition of fermented Spirulina (FSp) significantly affected hardness, decreased lightness and yellowness, and increased the greenness of chewing candies. All chewing candy samples (with xylitol) prepared with 3 and 5 g of FSp and 0.2 µL of Citrus paradise essential oil received the highest scores for overall acceptability, and the highest intensity (0.052) of emotion “happy” was elicited by the sample group containing xylitol, agar, ascorbic acid, 3 g of FSp, and 0.1 µL of Mentha spicata essential oil. As an outcome of this research, one may conclude that fermented Spirulina has significant potential as an innovative ingredient in the production of healthier sucrose-free nutraceutical chewing candies.

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“…lactis has the ability to release those amino acids as the extracellular metabolite. Lactococcus lactis strain HY708 have been reported to produces significant amounts of arginine, isoleucine, phenylalanine, serine and glutamic acid (Lee et al 2021).…”

Section: Lactococcus Lactismentioning

confidence: 99%

Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential

et al. 2022

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Abstract. Anggraeni SL, Jayus J, Ratnadewi AAI, Nurhayati N. 2022. Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential. Biodiversitas 23: 3604-3613. The high demand for protein sources for functional vegetable foods, especially proteins that have ACE (Angiotensin-Converting Enzyme) inhibitory activity has encouraged efforts to meet this need through exploration of potential protein sources and the development of food processing technology to modify the protein into derivative compounds in the form of short peptides to promote higher bioactivity than the native protein. This research focused on the hydrolysis of edamame proteins into shorter peptides through a fermentation process using a group of Lactic Acid Bacteria (LABs), that is Lactococcus lactis, Lactobacillus bulgaricus and L. paracasei, to gain a higher functional activity of its protein hydrolysate. Edamame milk was fermented with that LABs as starter culture until 24 hours at 37ºC. The activity of the protease released by the LABs was confirmed using the agar diffusion method based on the emergence of a clear zone surrounding the culture, while the antioxidant activity was confirmed with the ABTS and hydroxyl radical scavenging methods. The results exhibited that the population density of starter culture in edamame milk reached 108 CFU/mL, and the pH decreased from 6.75 to 4.15. All LABs used in fermentation were able to hydrolyze protein as indicated by the increasing degree of hydrolysis and changes in protein profile of SDS-PAGE analysis. In addition, when compared to the unfermented edamame milk, the protein hydrolysate from LABs fermentation showed an increase of ABTS and hydroxyl radical inhibitory activity, in which the highest IC50 values ??of 8.96 and 13.33 g/mL of each were found in edamame milk fermented by Lc. lactis InaCC B187. An increase in ACE inhibitory activity was also observed in edamame milk fermented using this microbe (9.80 g/µL). These findings indicate that Lc. lactis InaCC B187, L. delbrueckii subspecies bulgaricus FNCC41, and L. paracasei InaCC B145 have the potency as an effective starter culture to increase bioactive peptides in edamame soybeans potential for functional food sources.

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Selection of Lactococcus lactis HY7803 for Glutamic Acid Production Based on Comparative Genomic Analysis

Cited by 15 publications

References 20 publications

The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation

The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation

Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids

Edamame protein hydrolysis using Lactococcus lactis, Lactobacillus bulgaricus and Lactobacillus paracasei produce short peptides with higher antioxidant potential

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