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Characterization of amygdalin‐degrading L actobacillus species
Author(s) -
Me R.,
Munjal N.,
Sturino J.M.
Publication year - 2015
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12704
Subject(s) - amygdalin , lactobacillus plantarum , biology , glycoside , bacteria , biochemistry , fermentation , lactic acid , botany , genetics , medicine , alternative medicine , pathology
Aims Cyanogenic glycosides are phytotoxic secondary metabolites produced by some crop plants. The aim of this study was to identify lactic acid bacteria ( LAB ) capable of catabolizing amygdalin, a model cyanogenic glycoside, for use in the biodetoxification of amygdalin‐containing foods and feeds. Methods and Results Amygdalin‐catabolizing lactobacilli were characterized using a combination of cultivation‐dependent and molecular assays. L actobacillus paraplantarum and L actobacillus plantarum grew robustly on amygdalin (Amg + ), while other LAB species typically failed to catabolize amygdalin (Amg − ). Interestingly, high concentrations of amygdalin and two of its metabolic derivatives (mandelonitrile and benzaldehyde) inhibited the growth of L act. plantarum RENO 0093. The differential regulation of genes tentatively involved in cyanohydrin metabolism illustrated that the metabolism of amygdalin‐ and glucose‐grown cultures also differed significantly. Conclusions Amygdalin fermentation was a relatively uncommon phenotype among the LAB and generally limited to strains from the L act. plantarum group. Phenotype microarrays ( PM ) enabled strain‐level discrimination between closely related strains within a species and suggested that phenotypic differences might affect niche specialization. Significance and Impact of the Study Amygdalin‐degrading lactobacilli with practical application in the biodetoxification of amygdalin were characterized. These strains show potential for use as starter cultures to improve the safety of foods and feeds.