D- and l-amino acid concentrations in culture broth of Lactobacillus are highly dependent on the phylogenetic group of Lactobacillus

Abstract

d -amino acids produced by Lactobacillus are thought to contribute to the taste quality and health functions; however, no studies have comprehensively evaluated the concentrations of the D- and L-forms of amino acids separately in individual Lactobacillus strains. To gain insight into amino acid concentrations in Lactobacillus , we evaluated amino acid concentrations in culture broth of Lactobacillus separately for the D- and L-forms. Lactobacillus strains were cultured in culture broth, and the amino acid concentrations in supernatant were assessed. The amino acid concentrations obtained by liquid chromatography-tandem mass spectrometry (LC-MS/MS) were subjected to cluster analysis based on Bray-Curtis distance with Ward's minimum variance method. In the analysis of amino acid concentrations under culture with different monosaccharides, the distances among strains cultured with the same monosaccharide were significantly greater than those among cultures of the same strain under different monosaccharides (p < 0.01). The cluster analysis of amino acid concentrations under culture with the same monosaccharide suggested that strains belonging to the same phylogenetic group of Lactobacillus exhibited similar concentrations of amino acids. Data analyses of 70 strains belonging to 17 Lactobacillus taxa indicated that the concentrations of amino acids were highly dependent on the phylogenetic group of Lactobacillus and that the group differences in amino acid concentration were strongly driven by differences in l -serine and d -alanine concentrations. Our results indicate that it is important to evaluate D- and l -amino acids separately when evaluating variations in amino acid concentrations. Because d -alanine has the potential to affect taste quality, the results of this study may provide insight into the taste quality of fermented food produced by Lactobacillus .

Anti-Inflammation and Anti-Melanogenic Effects of Maca Root Extracts Fermented Using Lactobacillus Strains

“…These results suggested that the fermentation using Lactobacilli increased their anti-melanogenic and anti-inflammatory effects. Based on the studies showing that Lactobacilli can use and produce amino acids [ 75 , 89 , 90 ] and polysaccharides [ 91 , 92 ], and the fact that maca root consists of various components, our results imply that during fermentation, Lactobacilli may change the components contained in maca root, causing a reduction in NO in macrophages and melanin in melanocytes. Therefore, further studies are needed to study which components of maca root extract change through fermentation.…”

Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste

“…The results of this study are consistent with those of Fang et al [30], who reported that Lactobacillus was significantly positively correlated with the various flavor compounds (including lactic acid, acetic acid, ethyl ester, dodecanoic acid, and 2,4-di-tert-butylphenol) produced during the fermentation of Zhejiang rose vinegar. Furthermore, Lactobacillus has been reported to produce D-amino acids, which can enhance the taste of fermented foods [37]. Enterobacter exhibited a significant positive correlation with some esters with high odor activity.…”

Heterofermentative lactic acid bacteria such as Limosilactobacillus as a strong inhibitor of aldehyde compounds in plant-based milk alternatives

“…The liquid of brown rice was diluted 1.67 times with water and sterilized at 95 • C for 15 min. For assuming industrial incubation, we used static condition, which was used in previous study (Sugahara et al, 2021). The precultures of MRSc broth were inoculated with 5% v/v into a saccharified liquid of brown rice.…”