Conversion of Phenolic Acids in Canola Fermentation: Impact on Antimicrobial Activity against Salmonella enterica and Campylobacter jejuni

Abstract

Canola meal (CM) is commonly used in poultry feeds. CM has a high protein content but also contains high levels of antimicrobial phenolic acids. Lactic acid bacteria can alter CM phenolic composition during fermentation and influence its antimicrobial activity against pathogens. Fermented CM was analyzed for phenolic composition using tandem mass spectrometry (LC–MS/MS) and high-performance liquid chromatography (HPLC). Sinapic acid and derivatives were the major phenolic acids in CM. Growth of lactobacilli in CM was attenuated when compared to cereal substrates. Glucosides and esters of sinapic acid were extensively hydrolyzed during fermentation with Lactiplantibacillus plantarum and Furfurilactobacillus milii. Lp. plantarum transformed hydroxycinnamic acids to dihydro, 4-vinyl, and 4-ethyl derivatives, Ff. milii reduced hydroxycinnamic acids to dihydroderivatives, but Limosilactobacillus reuteri did not convert hydroxycinnamic acids. The minimum inhibitory concentration of phenolic extracts was assessed with lactobacilli, Salmonella, and Campylobacter jejuni as indicator strains. Fermentation of CM with Lp. plantarum or Ff. milii increased the antimicrobial activity of phenolic extracts against Salmonella enterica and Campylobacter jejuni. Fermentation with Lm. reuteri TMW1.656 but not fermentation with Lm. reuteri TMW1.656ΔrtcN increased the antimicrobial activity of extracts owing to the production of reutericyclin. This study demonstrates that fermentation of CM with lactobacilli converts hydroxycinammic esters and may increase the antimicrobial activity of phenolic compounds in CM against pathogens.

Conversion of Phytochemicals by Lactobacilli: (Phospho)-β-glucosidases Are Specific for Glucosylated Phytochemicals Rather than Disaccharides

“…The experiment was performed using flat-bottom 96-well microplates (Corning, U.S.) employing a critical dilution method. 19 The initial concentration of flavonoid compounds was 5 g/L, where 100 μL of a methanol solution of flavonoids was added to 100 μL of the medium in the first row of wells. Subsequently, 100 μL of the mixture was transferred to the next row of wells.…”

Biotransformation of Bioactive Metabolites in Cassiae Semen by Endogenous Enzymes and Probiotics

“…Biotransformation, also known as biocatalysis, is a biochemical reaction to modify the structure of compounds by microbial, plant suspension cell, or enzyme catalysis . As an economically feasible, green and sustainable alternative, biotransformation is widely applied in various industrial sectors, such as the food, fragrance, flavor, cosmetics, biofuels, and pharmaceutical industries. − Notably, endogenous enzymes and probiotics can effectively improve food properties without a food safety risk. It is found that the endogenous enzymes present in tea leaves can catalyze the oxidation of catechins, leading to the production of polyphenol pigments such as theaflavins, thearubigens, and various oligomers and polymers .…”