Literature DB >> 30263274

Isolation and antioxidative activity of amino acid derivatives produced by Leuconostoc mesenteroides.

Yu Geon Lee1, Jeong-Yong Cho1, Jae-Hak Moon1.   

Abstract

One new phenyl lactic acid derivative, N-(5-amino-2-hydroxy-1-oxopentyl)-tyrosine (2), and three known metabolites [(S)-8-hydroxy-4-hydroxy-phenylpropanoic acid (1), (S)-8-hydroxy-phenylpropanoic acid (3), and indole-(S)-3-lactic acid (4)] were isolated from the culture medium of Leuconostoc mesenteroides guided with DPPH radical-scavenging assay. The chemical structures of the isolated compounds were determined by NMR and electrospray ionization mass spectroscopy. The isolated four compounds were assumed to be metabolites formed by the transformation of amino acids. The DPPH radical-scavenging activities of 1 and 2 were significantly higher than those of 3 and 4. This result may provide meaningful information of antioxidative metabolites from lactic acid bacteria.

Entities:  

Keywords:  Leuconostoc mesenteroides; amino acid derivatives; antioxidants; metabolites; transformation

Year:  2016        PMID: 30263274      PMCID: PMC6049353          DOI: 10.1007/s10068-016-0046-2

Source DB:  PubMed          Journal:  Food Sci Biotechnol        ISSN: 1226-7708            Impact factor:   2.391


  22 in total

1.  New types of antimicrobial compounds produced by Lactobacillus plantarum.

Authors:  M L Niku-Paavola; A Laitila; T Mattila-Sandholm; A Haikara
Journal:  J Appl Microbiol       Date:  1999-01       Impact factor: 3.772

2.  Assignment of tyrosine resonances in the 1H-NMR spectrum of tryptophan synthase alpha-subunit. Monitoring conformational changes due to substitutions at position 49.

Authors:  S Sawada; H Akutsu; K Ogasahara; K Yutani
Journal:  Eur J Biochem       Date:  1990-05-20

3.  Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds.

Authors:  L Rijnen; P Courtin; J C Gripon; M Yvon
Journal:  Appl Environ Microbiol       Date:  2000-04       Impact factor: 4.792

4.  Studies on the 1,1-diphenyl-2-picrylhydrazyl radical scavenging mechanism for a 2-pyrone compound.

Authors:  N Abe; A Nemoto; Y Tsuchiya; H Hojo; A Hirota
Journal:  Biosci Biotechnol Biochem       Date:  2000-02       Impact factor: 2.043

5.  Identification of antioxidants produced by Lactobacillus plantarum.

Authors:  Yoko Suzuki; Misa Kosaka; Kazutoshi Shindo; Toshiyuki Kawasumi; Hiromi Kimoto-Nira; Chise Suzuki
Journal:  Biosci Biotechnol Biochem       Date:  2013-06-07       Impact factor: 2.043

6.  The effect of lactic acid bacteria on cocoa bean fermentation.

Authors:  Van Thi Thuy Ho; Jian Zhao; Graham Fleet
Journal:  Int J Food Microbiol       Date:  2015-04-03       Impact factor: 5.277

Review 7.  Role of oxidative stress in atherosclerosis.

Authors:  David Harrison; Kathy K Griendling; Ulf Landmesser; Burkhard Hornig; Helmut Drexler
Journal:  Am J Cardiol       Date:  2003-02-06       Impact factor: 2.778

8.  Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations.

Authors:  Suzanne Johanningsmeier; Roger F McFeeters; Henry P Fleming; Roger L Thompson
Journal:  J Food Sci       Date:  2007-06       Impact factor: 3.167

9.  Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo(L-Phe-L-Pro) and cyclo(L-Phe-trans-4-OH-L-Pro) and 3-phenyllactic acid.

Authors:  Katrin Ström; Jörgen Sjögren; Anders Broberg; Johan Schnürer
Journal:  Appl Environ Microbiol       Date:  2002-09       Impact factor: 4.792

10.  Oxidative stress, mitochondrial dysfunction, and aging.

Authors:  Hang Cui; Yahui Kong; Hong Zhang
Journal:  J Signal Transduct       Date:  2011-10-02
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  2 in total

1.  Assessment of the microbial diversity of Chinese Tianshan tibicos by single molecule, real-time sequencing technology.

Authors:  Chenxia Cao; Qiangchuan Hou; Wenyan Hui; Laiyu Kwok; Heping Zhang; Wenyi Zhang
Journal:  Food Sci Biotechnol       Date:  2018-09-03       Impact factor: 2.391

Review 2.  The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria.

Authors:  Daixun Wang; Feng Cheng; Yi Wang; Jun Han; Fang Gao; Jianjun Tian; Kaiping Zhang; Ye Jin
Journal:  Foods       Date:  2022-08-12
  2 in total

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