Formation of dihydrophenolic acids and aroma-active volatile phenols by new strains of Limosilactobacillus fermentum

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43922508" target="_blank" >RIV/60461373:22330/22:43922508 - isvavai.cz</a>
Alternative codes found
RIV/60076658:12220/21:43903886
Result on the web
<a href="https://link.springer.com/article/10.1007/s00217-021-03907-7" target="_blank" >https://link.springer.com/article/10.1007/s00217-021-03907-7</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-021-03907-7" target="_blank" >10.1007/s00217-021-03907-7</a>

Result language
angličtina
Original language name
Formation of dihydrophenolic acids and aroma-active volatile phenols by new strains of Limosilactobacillus fermentum
Original language description
Previously undescribed species of Limosilactobacillus fermentum isolated from wholemeal buckwheat sourdough were identified by MALDI-TOF/MS and 16S rRNA analysis. The metabolism of 6 hydroxycinnamic acids by L. fermentum 6P1, 6P2 and 7P2 strains provided mostly o-, m-, p-dihydrocoumaric, dihydroferulic, dihydrocaffeic and dihydrosinapic acids. The ratio of hydroxyphenylpropionic acids to 4-vinylphenols was strain-to-strain specific. Decarboxylation of free cinnamic acid to potentially toxic styrene was low (1.8-23.9 mol. %) in all Limosilactobacillus strains tested. At a concentration of 13.6 mmol/L, reduced p-dihydrocoumaric and dihydroferulic acids were shown to cause less growth inhibition than their precursors, while specific growth rates mu increased significantly. L. fermentum POH with the highest sensitivity to phenolic acids exhibited the lowest ability to reduce hydroxycinnamic acids (11.8-44.5%) by phenolic acid reductase. Metabolomic experiments with chemically labelled D-glucose-d(12) provided a deeper insight into electron transfer to polyphenols as the final acceptor. To the best of our knowledge, deuterium transfer to dideuteroferulic acid was observed for the first time.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/QK1910302" target="_blank" >QK1910302: Processing of waste products obtained during oil extraction from oil crop seeds on new commodities with nutritional and health benefits</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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