Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation

Citrulline is one of the major precursors of ethyl carbamate in soy sauce, and the accumulation of citrulline is attributed to the metabolism of arginine by bacteria with the arginine deiminase (ADI) pathway. However, key strains and factors affecting citrulline accumulation are not yet clear. In th...

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Autores principales:	Kai Zhou, Xiao Zhang, Bingyong Li, Chaoqun Shen, Yuan-Ming Sun, Jianyuan Yang, Zhen-Lin Xu
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	ethyl carbamate arginine deiminase pathway citrulline soy sauce Weissella confusa Pediococcus acidilactici Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/d60fcd01d0284abb85f32b3dd11ea921
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spelling	oai:doaj.org-article:d60fcd01d0284abb85f32b3dd11ea9212021-12-03T07:11:21ZCitrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation1664-302X10.3389/fmicb.2021.757542https://doaj.org/article/d60fcd01d0284abb85f32b3dd11ea9212021-12-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fmicb.2021.757542/fullhttps://doaj.org/toc/1664-302XCitrulline is one of the major precursors of ethyl carbamate in soy sauce, and the accumulation of citrulline is attributed to the metabolism of arginine by bacteria with the arginine deiminase (ADI) pathway. However, key strains and factors affecting citrulline accumulation are not yet clear. In this study, two key strains of Pediococcus acidilactici and Weissella confusa were isolated from soy sauce moromi, and the regularity of citrulline formation was studied. Results showed that the conversion rates from arginine to citrulline (A/C rate) and the citrulline accumulation ability of W. confusa and P. acidilactici significantly increased in the presence of different concentrations of NaCl, indicating that salt stress was the main factor for citrulline accumulation. The inconsistent expression of arc genes by salt stress was the reason for citrulline accumulation for P. acidilactici, but for W. confusa, it may be due to the influence of arginine/citrulline on the transportation system: the intracellular citrulline could neither transport to extracellular space nor convert into ornithine. Environmental factors greatly influenced citrulline accumulation of the two key bacteria; A/C rate and citrulline formation in both strains decreased at low temperature (15°C) under high salt stress, but opposite effects were observed for the two key strains under anaerobic light condition. Moreover, quercetin and gallic acid significantly decreased the A/C rate and citrulline accumulation ability of the two key strains. The optimal quercetin and gallic acid as suggested by simulation experiment were 100 and 10 mg/l, respectively, and the lowest A/C rate of 28.4% and citrulline level of 1326.7 mg/l were achieved in the simulation system. This study explored the main factors for citrulline formation by the two key strains and proposed a targeted way to control citrulline in soy sauce.Kai ZhouKai ZhouKai ZhouXiao ZhangBingyong LiChaoqun ShenYuan-Ming SunJianyuan YangZhen-Lin XuFrontiers Media S.A.articleethyl carbamatearginine deiminase pathwaycitrullinesoy sauceWeissella confusaPediococcus acidilacticiMicrobiologyQR1-502ENFrontiers in Microbiology, Vol 12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	ethyl carbamate arginine deiminase pathway citrulline soy sauce Weissella confusa Pediococcus acidilactici Microbiology QR1-502
spellingShingle	ethyl carbamate arginine deiminase pathway citrulline soy sauce Weissella confusa Pediococcus acidilactici Microbiology QR1-502 Kai Zhou Kai Zhou Kai Zhou Xiao Zhang Bingyong Li Chaoqun Shen Yuan-Ming Sun Jianyuan Yang Zhen-Lin Xu Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation
description	Citrulline is one of the major precursors of ethyl carbamate in soy sauce, and the accumulation of citrulline is attributed to the metabolism of arginine by bacteria with the arginine deiminase (ADI) pathway. However, key strains and factors affecting citrulline accumulation are not yet clear. In this study, two key strains of Pediococcus acidilactici and Weissella confusa were isolated from soy sauce moromi, and the regularity of citrulline formation was studied. Results showed that the conversion rates from arginine to citrulline (A/C rate) and the citrulline accumulation ability of W. confusa and P. acidilactici significantly increased in the presence of different concentrations of NaCl, indicating that salt stress was the main factor for citrulline accumulation. The inconsistent expression of arc genes by salt stress was the reason for citrulline accumulation for P. acidilactici, but for W. confusa, it may be due to the influence of arginine/citrulline on the transportation system: the intracellular citrulline could neither transport to extracellular space nor convert into ornithine. Environmental factors greatly influenced citrulline accumulation of the two key bacteria; A/C rate and citrulline formation in both strains decreased at low temperature (15°C) under high salt stress, but opposite effects were observed for the two key strains under anaerobic light condition. Moreover, quercetin and gallic acid significantly decreased the A/C rate and citrulline accumulation ability of the two key strains. The optimal quercetin and gallic acid as suggested by simulation experiment were 100 and 10 mg/l, respectively, and the lowest A/C rate of 28.4% and citrulline level of 1326.7 mg/l were achieved in the simulation system. This study explored the main factors for citrulline formation by the two key strains and proposed a targeted way to control citrulline in soy sauce.
format	article
author	Kai Zhou Kai Zhou Kai Zhou Xiao Zhang Bingyong Li Chaoqun Shen Yuan-Ming Sun Jianyuan Yang Zhen-Lin Xu
author_facet	Kai Zhou Kai Zhou Kai Zhou Xiao Zhang Bingyong Li Chaoqun Shen Yuan-Ming Sun Jianyuan Yang Zhen-Lin Xu
author_sort	Kai Zhou
title	Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation
title_short	Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation
title_full	Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation
title_fullStr	Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation
title_full_unstemmed	Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation
title_sort	citrulline accumulation mechanism of pediococcus acidilactici and weissella confusa in soy sauce and the effects of phenolic compound on citrulline accumulation
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/d60fcd01d0284abb85f32b3dd11ea921
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Citrulline Accumulation Mechanism of Pediococcus acidilactici and Weissella confusa in Soy Sauce and the Effects of Phenolic Compound on Citrulline Accumulation

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