Effect of lactic acid bacteria on phenyllactic acid production in kimchi

Jung, Sera; Hwang, Hyelyeon; Lee, Jonghee

doi:10.1016/j.foodcont.2019.06.027

Cited by 56 publications

(30 citation statements)

References 25 publications

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“…D-phenyllactic acid was increased in serum and urine following the acute consumption of Gruyère cheese [ 58 , 59 ] and in plasma and urine following the acute consumption of sauerkraut [ 95 ]. Given that D-phenyllactic acid has also been confirmed to be present in other LAB-fermented foods including kimchi and sourdough [ 146 – 148 ], further investigation is warranted for this metabolite as a promising “fermentation-dependent” FIB for lactic-fermented foods.…”

Section: Resultsmentioning

confidence: 99%

A systematic review to identify biomarkers of intake for fermented food products

Brouwer‐Brolsma

Burton-Pimentel

et al. 2021

Genes Nutr

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Background Fermented foods are ubiquitous in human diets and often lauded for their sensory, nutritious, and health-promoting qualities. However, precise associations between the intake of fermented foods and health have not been well-established. This is in part due to the limitations of current dietary assessment tools that rely on subjective reporting, making them prone to memory-related errors and reporting bias. The identification of food intake biomarkers (FIBs) bypasses this challenge by providing an objective measure of intake. Despite numerous studies reporting on FIBs for various types of fermented foods and drinks, unique biomarkers associated with the fermentation process (“fermentation-dependent” biomarkers) have not been well documented. We therefore conducted a comprehensive, systematic review of the literature to identify biomarkers of fermented foods commonly consumed in diets across the world. Results After title, abstract, and full-text screening, extraction of data from 301 articles resulted in an extensive list of compounds that were detected in human biofluids following the consumption of various fermented foods, with the majority of articles focusing on coffee (69), wine (69 articles), cocoa (62), beer (34), and bread (29). The identified compounds from all included papers were consolidated and sorted into FIBs proposed for a specific food, for a food group, or for the fermentation process. Alongside food-specific markers (e.g., trigonelline for coffee), and food-group markers (e.g., pentadecanoic acid for dairy intake), several fermentation-dependent markers were revealed. These comprised compounds related to the fermentation process of a particular food, such as mannitol (wine), 2-ethylmalate (beer), methionine (sourdough bread, cheese), theabrownins (tea), and gallic acid (tea, wine), while others were indicative of more general fermentation processes (e.g., ethanol from alcoholic fermentation, 3-phenyllactic acid from lactic fermentation). Conclusions Fermented foods comprise a heterogeneous group of foods. While many of the candidate FIBs identified were found to be non-specific, greater specificity may be observed when considering a combination of compounds identified for individual fermented foods, food groups, and from fermentation processes. Future studies that focus on how fermentation impacts the composition and nutritional quality of food substrates could help to identify novel biomarkers of fermented food intake.

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Section: Resultsmentioning

confidence: 99%

A systematic review to identify biomarkers of intake for fermented food products

Brouwer‐Brolsma

Burton-Pimentel

et al. 2021

Genes Nutr

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“…This may be due to the fact that production of phenyllactic acid (14.4~16.8 ‰DM) and acetic acid (0.36~0.38 %DM) during ensiling could damage the membrane integrity, interrupted the outer membrane permeability, and then interact with microbial genomic DNA in the manner of intercalation [5,15]. Phenyllactic acid has recently been proposed for their activities against bacteria, yeasts and molds in foods [5] and animal diet [6] for their very low toxicity for animal and humans. In addition, phenyllactic acid could be produced at a low-cost by effectively fermentation modes through lactic acid bacteria [16].…”

Section: Resultsmentioning

confidence: 99%

“…In fact, the aerobic stability of pLP inoculated silages also exhibited higher stability than control and nLP inoculated silages (Table 2). This may be due to the fact that production of phenyllactic acid (14.4~16.8 ‰DM) and acetic acid (0.36~0.38 %DM) during ensiling could damage the membrane integrity, interrupted the outer membrane permeability, and then interact with microbial genomic DNA in the manner of intercalation [5,15]. Phenyllactic acid has recently been proposed for their activities against bacteria, yeasts and molds in foods [5] and animal diet [6] for their very low toxicity for animal and humans.…”

Section: Resultsmentioning

confidence: 99%

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Lactic Acid Bacteria Influence Silage Fermentation Characteristics and Bacterial Community Composition of Oat in Cold Region

Cheng

Chen

et al. 2021

Preprint

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Background: Lactic acid bacteria have been proposed for the control of undesirable fermentation and subsequently aerobic deterioration due to their ability to produce antimicrobial metabolites in silage mass. To investigate the effect of specific LAB on silage fermentation characteristics and bacterial community composition of oat in cold region, silages were treated without additives (CK) or with three LAB strains (LB, Lactobacillus buchneri; nLP, low temperature tolerant Lactobacillus planrtarum; pLP, phenyllactic acid-producing Lactobacillus plantarum), and then stored at ambient temperature (< 20 ℃) for 30, 60 and 90 days. Results: Compared with CK, inoculation of LAB decreased final pH value, butyric acid content, ammonia-N of total N and dry matter loss of silage. Treatments with nLP and pLP increased (P < 0.05) lactic acid content, whereas LB increased (P < 0.05) acetic acid content of silage. Lactobacillus and Leuconstoc dominated in the silages with relative abundance of 68.29~96.63%. A prolonged storage period enhanced growth of Leuconstoc in pLP treated silage. In addition, pLP increased (P < 0.05) aerobic stability of silage as compared with nLP. Conclusions: In conclusion, inoculation of LAB improved silage fermentation and/or delayed aerobic deterioration by shifting bacterial community composition during ensiling. Phenyllactic acid-producing Lactobacillus plantarum as an inoculant exhibited potential for high quality silage production.

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“…In this study, both juice and seeds from zgougou fermented with autochthonous lactobacilli showed a wider spectrum of antibacterial activity than spontaneously fermented juice and seeds. This may be attributed to the capacity of L. plantarum, here used as starter for fermentation, to produce, besides lactic and acetic acids, 2-hydroxy-3-phenyl propionic acid (alias phenyllactic acid) [40], and bacteriocins named plantaricins [41].…”

Section: Discussionmentioning

confidence: 99%

Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou

et al. 2019

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Seeds of Pinus halepensis are used for preparing zgougou, a spontaneously fermented matrix giving juice and seeds debris, consumed in many Arabian countries, including Tunisia. In the same way as all the food processes based on spontaneous fermentation, zgougou hides health risks due to eventual pathogenic microorganisms and derived toxins. This study aimed at investigating the effect of the use of autochthonous Lactobacillus paraplantarum A1 and Lactobacillus plantarum A2, as fermentation starters, on the microbiological characteristics, profiles of volatile organic compounds (VOC), antibacterial and antioxidant activities of juice and seeds debris from zgougou. The starter lactobacilli inhibited undesired bacteria (e.g., Enterobacter and Aeromonas) and coccus-shaped lactic acid bacteria, as shown by culture-dependent and-independent methods. The inhibitory effect was more evident in juice than in seeds debris. Some VOC (ethanol, acetoin, phenol,2-methoxy and caryophyllene) were present at higher concentrations in juice and seeds obtained upon spontaneous fermentation, compared to the samples deriving from fermentation with lactobacilli. The latter samples were characterized by higher concentrations of acetic acid, decane, 1-nonanol, bornyl acetate and bornyl formate. In addition, they showed a wider spectrum of antibacterial activity than spontaneously fermented juice and seeds. The use of autochthonous lactobacilli did not relevantly affect the antioxidant activity of zgougou. When juice from lactobacilli-driven fermentation was used to prepare a traditional Tunisian pudding ("Assidat-Zgougou"), it improved color and odor with respect to the pudding containing juice from spontaneous fermentation. This study showed that the use, at laboratory scale, of autochthonous lactobacilli is a feasible biotechnological tool to outgrow undesired bacteria, thus improving the safety of zgougou juice. Future studies should be undertaken to confirm the observed benefits at industrial scale.

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Effect of lactic acid bacteria on phenyllactic acid production in kimchi

Cited by 56 publications

References 25 publications

A systematic review to identify biomarkers of intake for fermented food products

A systematic review to identify biomarkers of intake for fermented food products

Lactic Acid Bacteria Influence Silage Fermentation Characteristics and Bacterial Community Composition of Oat in Cold Region

Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou

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