Unravelling the Reduction Pathway as an Alternative Metabolic Route to Hydroxycinnamate Decarboxylation in Lactobacillus plantarum

Applied and Environmental Microbiology
Laura SantamaríaRosario Muñoz

Abstract

Lactobacillus plantarum is the lactic acid bacterial species most frequently found in plant-food fermentations where hydroxycinnamic acids are abundant. L. plantarum efficiently decarboxylates these compounds and also reduces them, yielding substituted phenylpropionic acids. Although the reduction step is known to be induced by a hydroxycinnamic acid, the enzymatic machinery responsible for this reduction pathway has not been yet identified and characterized. A previous study on the transcriptomic response of L. plantarum to p-coumaric acid revealed a marked induction of two contiguous genes, lp_1424 and lp_1425, encoding putative reductases. In this work, the disruption of these genes abolished the hydroxycinnamate reductase activity of L. plantarum, supporting their involvement in such chemical activity. Functional in vitro studies revealed that Lp_1425 (HcrB) exhibits hydroxycinnamate reductase activity but was unstable in solution. In contrast, Lp_1424 (HcrA) was inactive but showed high stability. When the hcrAB genes were co-overexpressed, the formation of an active heterodimer (HcrAB) was observed. Since L. plantarum reductase activity was only observed on hydroxycinnamic acids (o-coumaric, m-coumaric, p-coumaric, caffei...Continue Reading

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Citations

Jun 24, 2018·Applied and Environmental Microbiology·Laura SantamaríaRosario Muñoz
Aug 11, 2018·Environmental Microbiology·Pasquale FilanninoMarco Gobbetti
Dec 22, 2019·Applied and Environmental Microbiology·Gautam GaurMichael G Gänzle
Jul 25, 2019·Frontiers in Nutrition·Graciela C RollánJean G LeBlanc
Oct 10, 2018·Food Microbiology·Valery RipariMichael G Gänzle
Jul 17, 2021·Frontiers in Nutrition·Maria Carolina Rodríguez-DazaDenis Roy
Sep 29, 2020·Journal of Agricultural and Food Chemistry·Daniel KovalŠárka Horáčková

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