Research Center for Fermentation Engineering of Hebei, College of Bioscience and Bioengineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, PR China.
Shijiazhuang Junlebao Dairy Co. Ltd., No. 36 Shitonglu, Shijiazhuang, Hebei 050221, PR China.
Food Chem. 2015 Nov 1;186:265-70. doi: 10.1016/j.foodchem.2015.01.145. Epub 2015 Feb 11.
Phenyllactic acid, a phenolic acid phytochemical with the antimicrobial activity, was rarely reported in food besides honey and sourdough. This study evidenced a new food source of phenyllactic acid and elucidated its metabolic mechanism. Phenyllactic acid naturally occurred in Chinese pickles with concentrations ranged from 0.02 to 0.30 mM in 23 pickle samples including homemade and commercial ones. Then, lactic acid bacteria capable of metabolizing phenyllactic acid were screened from each homemade pickle and a promising strain was characterized as Lactobacillus plantarum. Moreover, the investigation of the metabolic mechanism of phenyllactic acid in pickles suggested that the yield of phenyllactic acid was positively related to the content of phenylalanine in food, and the addition of phenylalanine as precursor substance could significantly promote the production of phenyllactic acid. This investigation could provide some insights into the accumulation of phenyllactic acid in pickle for long storage life.
苯乳酸是一种具有抗菌活性的酚酸类植物化学物质，除了蜂蜜和酸面团外，在食品中很少有报道。本研究证实了苯乳酸的一个新的食物来源，并阐明了其代谢机制。苯乳酸天然存在于中国泡菜中，在 23 个泡菜样品中浓度范围为 0.02 至 0.30 mM，包括自制和商业泡菜。然后，从每个自制泡菜中筛选出能够代谢苯乳酸的乳酸菌，并将一种有前途的菌株鉴定为植物乳杆菌。此外，对泡菜中苯乳酸代谢机制的研究表明，苯乳酸的产量与食物中苯丙氨酸的含量呈正相关，添加苯丙氨酸作为前体物质可以显著促进苯乳酸的生成。这项研究可以为泡菜中苯乳酸的积累提供一些见解，以实现长期的储存寿命。
