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Insights into Genomic Characteristics and Biogenic Amine Degradation Potential and Mechanisms: A Strain of Pediococcus acidilactici Sourced from Doubanjiang
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-03 , DOI: 10.1021/acs.jafc.4c05560 Shenglan Liao 1 , Yunhao Lu 1 , Qiang He 1 , Yuanlong Chi 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-03 , DOI: 10.1021/acs.jafc.4c05560 Shenglan Liao 1 , Yunhao Lu 1 , Qiang He 1 , Yuanlong Chi 1
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The control of excess biogenic amines (BAs) is crucial for the sustainable development of fermented foods. This study aimed to screen endogenous functional strains in Doubanjiang with the capacity to degrade BAs and to elucidate their application potential. Pediococcus acidilactici L-9 (PA), which was confirmed as a safe strain by phenotypic and genotypic analyses, exhibited an efficient degradation ability on BAs, particularly regarding tyramine. Notably, the degradation of tyramine was maintained at 24.03–50.60% at different temperatures (20–40 °C), pH values (4.0–9.0), and NaCl concentrations (3–18%, w/v). Additionally, genomic data revealed the presence of the laccase-coding gene, which was demonstrated to play a pivotal role in BA degradation by heterologous expression. Further, molecular docking results indicated that the degradation of BA by laccase is closely linked to the electron transfer pathway formed by the substrate and key amino acid residues. Finally, the degradation of tyramine by PA remained within the range of 8.19–64.19% under the simulated system with 6–12% salinity. This study provided valuable insights into the safety of PA and its potential degradation capacity on BAs, particularly in mitigating tyramine accumulation, which could improve the quality of Doubanjiang and other fermented foods.
中文翻译：
豆瓣江产乳酸片球菌基因组特征及生物胺降解潜力和机制的深入研究
控制过量生物胺（BA）对于发酵食品的可持续发展至关重要。本研究旨在筛选豆瓣酱中具有降解BAs能力的内源功能菌株并阐明其应用潜力。通过表型和基因型分析，乳酸片球菌L-9 (PA) 被确认为安全菌株，对 BA，尤其是酪胺表现出高效的降解能力。值得注意的是，在不同温度（20-40°C）、pH值（4.0-9.0）和氯化钠浓度（3-18%，w/v）下，酪胺的降解率保持在24.03-50.60%。此外，基因组数据揭示了漆酶编码基因的存在，该基因被证明在异源表达的 BA 降解中发挥着关键作用。此外，分子对接结果表明，漆酶对BA的降解与底物和关键氨基酸残基形成的电子传递途径密切相关。最终，在盐度为6%~12%的模拟系统下，PA对酪胺的降解率保持在8.19%~64.19%的范围内。这项研究为 PA 的安全性及其对 BA 的潜在降解能力提供了宝贵的见解，特别是在减轻酪胺积累方面，这可以提高豆瓣酱和其他发酵食品的质量。
更新日期：2024-09-03
中文翻译：
豆瓣江产乳酸片球菌基因组特征及生物胺降解潜力和机制的深入研究
控制过量生物胺（BA）对于发酵食品的可持续发展至关重要。本研究旨在筛选豆瓣酱中具有降解BAs能力的内源功能菌株并阐明其应用潜力。通过表型和基因型分析，乳酸片球菌L-9 (PA) 被确认为安全菌株，对 BA，尤其是酪胺表现出高效的降解能力。值得注意的是，在不同温度（20-40°C）、pH值（4.0-9.0）和氯化钠浓度（3-18%，w/v）下，酪胺的降解率保持在24.03-50.60%。此外，基因组数据揭示了漆酶编码基因的存在，该基因被证明在异源表达的 BA 降解中发挥着关键作用。此外，分子对接结果表明，漆酶对BA的降解与底物和关键氨基酸残基形成的电子传递途径密切相关。最终，在盐度为6%~12%的模拟系统下，PA对酪胺的降解率保持在8.19%~64.19%的范围内。这项研究为 PA 的安全性及其对 BA 的潜在降解能力提供了宝贵的见解，特别是在减轻酪胺积累方面，这可以提高豆瓣酱和其他发酵食品的质量。
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