Lactobacillus demonstrate thiol-independent metabolism of methylglyoxal: Implications toward browning prevention in Parmesan cheese

Autor(es)

Gandhi, N. N. ^[1] ; Cobra, P. F. ^[2] ; Steele, J. L. ^[1] ; Markley, J. L. ^[2] ; Rankin, S. A. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Wisconsin, Dept Food Sci, Natl Magnet Resonance Facil, 1605 Linden Dr, Madison, WI 53706 - USA

^[2] Univ Wisconsin, Dept Biochem, Natl Magnet Resonance Facil, 420 Henry Mall, Madison, WI 53705 - USA

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF DAIRY SCIENCE; v. 101, n. 2, p. 968-978, FEB 2018.
• Citações Web of Science: 1

Resumo

Endogenous production of alpha-dicarbonyls by lactic acid bacteria can influence the quality and consistency of fermented foods and beverages. Methylglyoxal (MG) in Parmesan cheese can contribute toward undesired browning during low temperature ripening and storage conditions, leading to the economic depreciation of affected cheeses. We demonstrate the effects of exogenously added MG on browning and volatile formation using a Parmesan cheese extract (PCE). To determine the influence of Lactobacillus on alpha-dicarbonyls, strains were screened for their ability to modulate concentrations of MG, glyoxal, and diacetyl in PCE. It was found that a major metabolic pathway of MG in Lactobacillus is a thiol-independent reduction, whereby MG is partially or fully reduced to acetol and 1,2-propanediol, respectively. The majority of lactobacilli grown in PCE accumulated the intermediate acetol, whereas Lactobacillus brevis 367 formed exclusively 1,2-propanediol and Lactobacillus fermentum 14931 formed both metabolites. In addition, we determined the inherent tolerance to bacteriostatic concentrations of MG among lactobacilli grown in rich media. It was found that L. brevis 367 reduces MG exclusively to 1,2-propanediol, which correlates to both its ability to significantly decrease MG concentrations in PCE, as well as its significantly higher tolerance to MG, in comparison to other lactobacilli screened. These findings have broader implications toward lactobacilli as a viable solution for reducing MG-mediated browning of Parmesan cheese. (AU)

• Processo FAPESP: 12/12847-5 - Análise do perfil metabólico de leishmanioses por RMN
• Beneficiário: Paulo Falco Cobra
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 15/02534-8 - Aplicações de metabômica em RMN em problemas biomédicos
• Beneficiário: Paulo Falco Cobra
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado