Characterization of Cinnamoyl Esterases from Different Lactobacilli and Bifidobacteria

Abstract

A high variety of plants that are used for food production contain esterified hydroxycinnamic acids. As their free forms display several benefits, like an enhanced absorption in human intestinal tract, anti-oxidative and anti-carcinogenic effects, an improved protein solubility and reduced discoloration, the microbial ability to cleave the ester bond is highly desired. In order to examine potential fermentation strains for this purpose, six different lactic acid bacteria and one bifidobacterial strain were screened for their ability to degrade esterified hydroxycinnamic acids because these strains are commonly used for fermentation of plant-based foods. Moreover, their cinnamoyl esterase activity was examined by molecular biological analyses. The enzymes were heterologously expressed in Escherichia coli, purified and biochemically characterized. The purified esterases with a molecular mass around 27-29 kDa had their optimum predominantly between pH 7 and 8 at 20-30 °C. Bifidobacterium animalis subsp. lactis, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus fermentum displayed activities against a broad substrate range (methyl caffeate, methyl trans-p-coumarate, chlorogenic acid as well as partially ethyl ferulate). Concerning substrate affinity, reaction velocity, thermal and pH stability, Lactobacillus gasseri showed the overall best performance. The herein studied lactic acid- and bifidobacteria are promising for the production of fermented plant-based foods with an increased quality and nutritional value.

Characterization of Feruloyl Esterases Produced by the Four Lactobacillus Species: L. amylovorus, L. acidophilus, L. farciminis and L. fermentum, Isolated from Ensiled Corn Stover

“…Surprisingly, the optimal pH of these four esterase activities ranged from 7.0 to 8.0, although these enzyme-producing strains were isolated from acidic niches ( Figure 5C ). This finding was also found with other Lactobacillus FAEs (Sawatari and Yokota, 2007; Fritsch et al, 2017). In order to clarify why the optimal pH of Lactobacillus -derived FAEs was slightly alkaline, we examined the intracellular and extracellular FAE activities of L. amylovorus CGMCC 11056.…”

Effect of Dietary Fat on the Metabolism of Energy and Nitrogen, Serum Parameters, Rumen Fermentation, and Microbiota in twin Hu Male Lambs

“…Therefore, this study infers that the Methanobrevibacter genus can affect the pathway of energy metabolism, and increasing fat can reduce methane production within a certain range. Dialister genus within the phylum Firmicutes was related to lipid and glucose metabolism, glucose tolerance and the inflammatory immune responses [57,58]. This was similar to our experimental predictions.…”

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

“…These enzymes have been largely described in Lactobacillus and Bifidobacterium spp. [167][168][169][170][171]. Concerning Weissella spp., only a few studies reported these activities.…”