Preliminary study on kinetics of pyroglutamic acid formation in fermented milk

Aiello, Alessandra; Pepe, Emanuela; Luca, Lucia De; Pizzolongo, Fabiana; Romano, Raffaele

doi:10.1016/j.idairyj.2021.105233

Cited by 9 publications

(7 citation statements)

References 46 publications

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“…Gastroprotective (anti-ulcer) and antioxidative agent GBL (detected as 2-hydroxy-GBL and 2-acetyl-2-hydroxy-GBL in CJPW) is a typical and major component of red wine reported by Vose et al (2001) and also detected in tea petal wine . pGlu was reported to be detected in a broad range of wine samples and probiotic fermented foods (Aiello et al 2022;Pfeiffer & König 2009). pGlu is a bioactive glutamine derivative that plays a key role in preserving the quality and nutritional value of foods.…”

Section: Discussionmentioning

confidence: 99%

“…Production of pGlu might depend on the starter microflora rather than on the substrate because glutamine cyclase and pyrrolidone carboxyl peptidase are the responsible enzymes that are released by microbial cultures, such as Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus lactis and Streptococcus thermophiles (Aiello et al 2022). Valeraldehyde or pentanal (3.66% in CJPW) is another fermentation metabolite commonly found in fermented foods and beverages, mainly in aged beer (Smit et al 2009).…”

Section: Discussionmentioning

confidence: 99%

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Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics

Majumder

Ghosh

Chakraborty

et al. 2022

Food Prod Process and Nutr

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A novel wine has been developed from Camellia japonica’s petal by fermenting the decoction with Saccharomyces cerevisiae or brewer’s yeast. pH, brix, specific gravity and alcohol percentage were tested to study the physicochemical properties of the wine. Qualitative tests indicated presence of phenols such as flavonoids, coumarins; protein; glycosides; glycerin; terpenoids; steroids; and fatty acids in the wine. Total phenol content was found high in the decoction and in its fermented form as well. In vitro biological activities such as antioxidant activity, antidiabetic activity and lipid peroxidation inhibition power were assessed in samples. Furthermore, GC-MS analysis helped to detect volatiles present in the unfermented decoction and understand the effect of fermentation on its changing metabolome while column chromatography assisted the separation of solvent-based fractions. Notable outcomes from this study were detection of bioactive compound quinic acid in the decoction and a proposed pathway of its metabolic breakdown after fermentation. Results of this research revealed biochemical and physicochemical acceptability of this wine prepared from an underutilized flower. Graphical Abstract

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics

Majumder

Ghosh

Chakraborty

et al. 2022

Food Prod Process and Nutr

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“…Recent studies have suggested that the healthful properties of yoghurt are also due to butyric acid (C4) and pyroglutamic acid (pGlu) [14,15].…”

Section: Introductionmentioning

confidence: 99%

“…The presence of pGlu has been reported in yoghurts from sheep and goat milk [25] and in probiotic and synbiotic yoghurt [26]. It has recently been reported that pGlu content does not increase during the fermentation phase of the yoghurt production process but, rather, increases during storage due to the release of bacterial cyclases by traditional starter cultures [15].…”

Section: Introductionmentioning

confidence: 99%

Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt

et al. 2023

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Butyric acid (C4) and pyroglutamic acid (pGlu) exert significant beneficial effects on human health. In this study, the influence of probiotics (Lactobacillus acidophilus and Bifidobacteria) and/or prebiotics (1 and 3% inulin and fructo-oligosaccharides) on the content of C4 and pGlu in yoghurt during the shelf-life period was evaluated. The contents of C4 and pGlu were determined in probiotic, prebiotic and synbiotic yoghurts during 30 days of storage at 4 °C by solid-phase microextraction coupled with gas chromatography/mass spectrometry and HPLC analysis. Traditional yoghurt and uninoculated milk were used as control. Prebiotic yoghurt contained more C4 (2.2–2.4 mg/kg) than the uninoculated milk, and no increase was detected with respect to traditional yoghurt. However, probiotic yoghurt showed 10% more C4 than traditional yoghurt. Adding fibre to probiotics (synbiotic yoghurt) the C4 content increased by 30%. Regarding pGlu, probiotic yoghurt presented the highest content of approximately 130 mg/100 g. Fibre did not affect pGlu content. Finally, C4 and pGlu contents generally increased up to 20 days of storage and then decreased up to 30 days of storage. The results might be useful for the preparation of other functional foods rich in C4 and pGlu using lactic acid bacteria.

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“…L-Pyroglutamic acid (LPGA) is one of the active ingredients of kimchi When Thermophilic lactobacillus is inoculated, more LPGA is produced [19]. LPGA is a metabolite of the glutathione cycle that is converted to glutamate by 5-oxoprolinase and is a natural amino acid derivative that has been rarely studied due to its high cost [20,21]. It has a moisturizing function and is used as a moisturizer component [22,23].…”

Section: Introductionmentioning

confidence: 99%

Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour Receptor

Eom

Lee

et al. 2022

J. Microbiol. Biotechnol.

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Preliminary study on kinetics of pyroglutamic acid formation in fermented milk

Cited by 9 publications

References 46 publications

Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics

Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics

Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt

Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour Receptor

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