Vogel RF

References (2)

Title : Characterization of Cinnamoyl Esterases from Different Lactobacilli and Bifidobacteria - Fritsch_2017_Curr.Microbiol_74_247
Author(s) : Fritsch C , Jansch A , Ehrmann MA , Toelstede S , Vogel RF
Ref : Curr Microbiol , 74 :247 , 2017
Abstract : A high variety of plants that are used for food production contain esterified hydroxycinnamic acids. As their free forms display several benefits, like an enhanced absorption in human intestinal tract, anti-oxidative and anti-carcinogenic effects, an improved protein solubility and reduced discoloration, the microbial ability to cleave the ester bond is highly desired. In order to examine potential fermentation strains for this purpose, six different lactic acid bacteria and one bifidobacterial strain were screened for their ability to degrade esterified hydroxycinnamic acids because these strains are commonly used for fermentation of plant-based foods. Moreover, their cinnamoyl esterase activity was examined by molecular biological analyses. The enzymes were heterologously expressed in Escherichia coli, purified and biochemically characterized. The purified esterases with a molecular mass around 27-29 kDa had their optimum predominantly between pH 7 and 8 at 20-30 degreesC. Bifidobacterium animalis subsp. lactis, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus fermentum displayed activities against a broad substrate range (methyl caffeate, methyl trans-p-coumarate, chlorogenic acid as well as partially ethyl ferulate). Concerning substrate affinity, reaction velocity, thermal and pH stability, Lactobacillus gasseri showed the overall best performance. The herein studied lactic acid- and bifidobacteria are promising for the production of fermented plant-based foods with an increased quality and nutritional value.
ESTHER : Fritsch_2017_Curr.Microbiol_74_247
PubMedSearch : Fritsch_2017_Curr.Microbiol_74_247
PubMedID: 27999938
Gene_locus related to this paper: limf3-b2gdc2 , lache-u6f2k7 , bifa0-b8du06 , lacac-q5fi30 , lacga-q040s2 , lacpl-LP.2953 , lacre-q2bvr2

Title : Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs - Vogel_2011_Microb.Cell.Fact_10 Suppl 1_S6
Author(s) : Vogel RF , Pavlovic M , Ehrmann MA , Wiezer A , Liesegang H , Offschanka S , Voget S , Angelov A , Bocker G , Liebl W
Ref : Microb Cell Fact , 10 Suppl 1 :S6 , 2011
Abstract : Sourdough has played a significant role in human nutrition and culture for thousands of years and is still of eminent importance for human diet and the bakery industry. Lactobacillus sanfranciscensis is the predominant key bacterium in traditionally fermented sourdoughs.The genome of L. sanfranciscensis TMW 1.1304 isolated from an industrial sourdough fermentation was sequenced with a combined Sanger/454-pyrosequencing approach followed by gap closing by walking on fosmids. The sequencing data revealed a circular chromosomal sequence of 1,298,316 bp and two additional plasmids, pLS1 and pLS2, with sizes of 58,739 bp and 18,715 bp, which are predicted to encode 1,437, 63 and 19 orfs, respectively. The overall GC content of the chromosome is 34.71%. Several specific features appear to contribute to the ability of L. sanfranciscensis to outcompete other bacteria in the fermentation. L. sanfranciscensis contains the smallest genome within the lactobacilli and the highest density of ribosomal RNA operons per Mbp genome among all known genomes of free-living bacteria, which is important for the rapid growth characteristics of the organism. A high frequency of gene inactivation and elimination indicates a process of reductive evolution. The biosynthetic capacity for amino acids scarcely availably in cereals and exopolysaccharides reveal the molecular basis for an autochtonous sourdough organism with potential for further exploitation in functional foods. The presence of two CRISPR/cas loci versus a high number of transposable elements suggests recalcitrance to gene intrusion and high intrinsic genome plasticity.
ESTHER : Vogel_2011_Microb.Cell.Fact_10 Suppl 1_S6
PubMedSearch : Vogel_2011_Microb.Cell.Fact_10 Suppl 1_S6
PubMedID: 21995419