Expression and characterisation of feruloyl esterases from Lactobacillus fermentum JN248 and release of ferulic acid from wheat bran

Deng, Huaxiang; Jia, Ping; Jiang, Jing; Bai, Yajun; Fan, Tai-Ping; Zheng, Xiaohui; Cai, Yujie

doi:10.1016/j.ijbiomac.2019.07.086

Cited by 27 publications

(19 citation statements)

References 37 publications

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“…All these strains showed a partial hydrolysis of the methyl ferulate present in the media. Although the strains assayed in this study were not able to hydrolyse ferulic acid, feruloyl esterase activity had been reported in some lactic acid bacteria such as L. fermentum (Deng et al 2019;Fritsch et al 2017;Xu et al 2017), L. crispatus (Xu et al 2019), L. acidophilus (Fritsch et al 2017;Xu et al 2017) or L. helveticus (Song and Baik 2017) species, among others.…”

Section: Biotransformation Of Hydroxycinnamic Derivatives By Lactic Acid Bacteriamentioning

confidence: 57%

The use ofLactobacillus plantarumesterase genes: a biotechnological strategy to increase the bioavailability of dietary phenolic compounds in lactic acid bacteria

Landete

Plaza-Vinuesa

Montenegro

et al. 2021

International Journal of Food Sciences and Nutrition

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In Lactobacillus plantarum the metabolism of hydroxybenzoic and hydroxycinnamic acid derivatives follows a similar two-step pathway, an esterase action followed by a decarboxylation. The L. plantarum esterase genes involved in these reactions have been cloned into pNZ8048 or pT1NX plasmids and transformed into technologically relevant lactic acid bacteria. None of the strains assayed can hydrolyse methyl gallate, a hydroxybenzoic ester. The presence of the L. plantarum tannase encoding genes (tanA Lp or tanB Lp ) on these bacteria conferred their detectable esterase (tannase) activity. Similarly, on hydroxycinnamic compounds, esterase activity for the hydrolysis of ferulic acid was acquired by lactic acid bacteria when L. plantarum esterase (JDM1_1092) was present. This study showed that the heterologous expression of L. plantarum esterase genes involved in the metabolism of phenolic acids allowed the production of healthy compounds which increase the bioavailability of these dietary compounds in food relevant lactic acid bacteria.

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Section: Biotransformation Of Hydroxycinnamic Derivatives By Lactic Acid Bacteriamentioning

confidence: 57%

The use ofLactobacillus plantarumesterase genes: a biotechnological strategy to increase the bioavailability of dietary phenolic compounds in lactic acid bacteria

Landete

Plaza-Vinuesa

Montenegro

et al. 2021

International Journal of Food Sciences and Nutrition

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“…Previous studies have established that FAEs take a wide range of temperature and pH stabilities, with more than 60% of optimal activities between temperature of 25 and 50 °C and between pH 5.0 and 7.5 [42,43]. Nevertheless, there are also some of the FAEs that are categorized into four groups: A, B, C and D depending on their specificity of substrates, may have strong stability at extreme pH between 9.0 and 10.0 and temperature between 55 and 60 °C [44][45][46][47]. Gram-positive bacteria are known to have great potential as lignocellulose-degrading bacteria especially for lignin degradation which is important in this study to facilitate the production of desired phenolic compound from lignocellulosic waste [48].…”

Section: Identification and Characterization Of Ferulic Acid-producinmentioning

confidence: 99%

Isolation, identification and characterization of soil bacteria for the production of ferulic acid through co-culture fermentation using banana stem waste

et al. 2020

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Exploitation of soil bacteria for production of ferulic acid (FA) is extensively performed since bacteria are the largest soil community that have the potential in producing degrading enzymes. This study aims to isolate, identify and characterize the most efficient soil bacteria for high FA yield via co-culture fermentation of banana stem waste (BSW). Bacteria were isolated and screened from acclimatized mixture of soil culture and BSW. ARB programme package and biolog system were employed for identification and characterization. The results reveal that four isolates closely related to Bacillus spp. and one Lysinibacillus sp. had greater potential to produce FA in very large amounts. Specifically, the maximum FA yield of 394.76 mg/kg was achieved using co-culture of Bacillus sp. MB2, Bacillus sp. WB8A and B. pumilus strain WB1A, which was 2.5-fold higher than FA produced by single culture. The profiles of substrate utilization exposed strong hydrolyzation of pectin in those three potential cultures, while one showed strong hydrolyzation of glucuronic acid. The ability to efficiently hydrolyze the components proves that the chosen co-cultures are good sources of hydrolytic enzymes. The results suggest that the co-culture has contributed cooperative actions among the cultures to synergistically breakdown the FA linkage in BSW to produce high FA yield.

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“…The release of ferulic acid allows to increase the content of free phenolic acids (by 80 %), and to raise the antioxidant activity of a product essentially [86,87].…”

Section: Food Science and Technologymentioning

confidence: 99%

Application of Co-Bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens

Kaprelyants

Pozhitkova

Buzhylov

2019

EUREKA: Life Sciences

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Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with a minimal amount of waste. Cereal crops are the most reach source of functional ingredients and main component in the human food ration. The technological process of cereal crops processing at enterprises is closely connected with creating a great number of secondary raw material resources and its further utilization. For confirming the efficacy of using secondary products of grain processing as cheap raw material resources of dietary fiber and physiologically functional ingredients, there is characterized the accessibility of their biotransformation that gives a possibility to get biologically active substances of different chemical nature with a wide spectrum of physiological effects. Secondary products of cereal crops processing (bran) are multi-component substrates, formed of different histological layers of wheat grains after comminution, consisted of (external pericarp, internal pericarp, grain coat, hyaline and aleurone layer of a grain coat). Wheat bran is rich in dietary fiber, nutritive and phytochemical substances, that is why, it is most often used for feeding animals. But for today there are important proofs of using it in the food industry. The development of new innovative technologies, modern achievements in microbiology and biotechnology have an important value for secondary products of grain processing, because they allow to conduct directed technological processes at the qualitatively new level that provides using soft regimes of vegetable raw materials processing, allowing to preserve natural biologically active substances and nutrients. The modeling of the combined complex processing that includes enzymatic hydrolysis and fermentation by microorganisms improves technological, sensor and also nutritive and physiologically functional properties of wheat bran at the expanse of: bioavailability increase of phenol compounds, vitamins and minerals, assimilability of proteins and decrease of the content of anti-nutritive compounds. Enzymatic preparations allow to use vegetable raw materials rationally, to intensify technological processes, in such a way increasing the output of biologically active substances and to widen the assortment of created products. The process of wheat bran formation results in increasing the nutritional value, enriching the biopolymeric complex with probiotic microorganisms and prebiotic substances. Based on the structural peculiarities and multicomponent composition of wheat bran, presented and studied in the article, it has been established, that the use of the directed modification allows to get functional ingredients and products with set properties that influence the human health favorably. So, wheat bran must be used not only in agriculture as a cattle fodder, but also in the food industry.

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Expression and characterisation of feruloyl esterases from Lactobacillus fermentum JN248 and release of ferulic acid from wheat bran

Cited by 27 publications

References 37 publications

The use ofLactobacillus plantarumesterase genes: a biotechnological strategy to increase the bioavailability of dietary phenolic compounds in lactic acid bacteria

The use ofLactobacillus plantarumesterase genes: a biotechnological strategy to increase the bioavailability of dietary phenolic compounds in lactic acid bacteria

Isolation, identification and characterization of soil bacteria for the production of ferulic acid through co-culture fermentation using banana stem waste

Application of Co-Bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens

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