Linden Maria, Flegler Alexander, Feuereisen Michelle M, Weber Fabian, Lipski André, Schieber Andreas
Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Friedrich-Hirzebruch-Allee 7, D-53115 Bonn, Germany.
Institute of Nutritional and Food Sciences, Food Microbiology and Hygiene, University of Bonn, Friedrich-Hirzebruch-Allee 7, D-53115 Bonn, Germany.
Biochim Biophys Acta Biomembr. 2023 Apr;1865(4):184137. doi: 10.1016/j.bbamem.2023.184137. Epub 2023 Feb 5.
The effects of naringenin and the biflavonoids amentoflavone and tetrahydroamentoflavone on select bacterial lipids (carotenoids, fatty acids, and menaquinones) and membrane fluidity based on Laurdan generalized polarization were investigated. For this purpose, the pigment-forming food-associated microorganisms Staphylococcus xylosus (DSM 20266 and J70), Staphylococcus carnosus DSM 20501, and Micrococcus luteus (ATCC 9341 and J3) were studied. The results suggest an envelope stress response by microorganisms due to flavonoids and an employment of adaptive mechanisms using carotenoids, fatty acids, and menaquinones. The flavonoid monomer naringenin impacted carotenoids, fatty acids, menaquinones, and membrane fluidity. Naringenin significantly influenced the carotenoid profile, particularly by an increase in the relative proportion of 4,4'-diaponeurosporenoic acid in Staphylococcus xylosus. Amentoflavone caused changes mainly in the membrane of Micrococcus luteus and decreased the menaquinone content. Tetrahydroamentoflavone mainly affected the carotenoids in the investigated strains. The noticeably different CCS value of tetrahydroamentoflavone compared to naringenin and amentoflavone revealed further insights into the structure-dependent effects of flavonoids. This study provides valuable insights into the response of pigment-forming food-associated microorganisms to naringenin, amentoflavone, and tetrahydroamentoflavone, which is important for the targeted and safe application of the latter as natural preservatives and useful for further research on the mechanisms of action.
研究了柚皮素、双黄酮穗花杉双黄酮和四氢穗花杉双黄酮对特定细菌脂质（类胡萝卜素、脂肪酸和甲基萘醌）的影响以及基于劳丹广义极化的膜流动性。为此，对形成色素的食品相关微生物木糖葡萄球菌（DSM 20266和J70）、肉葡萄球菌DSM 20501和藤黄微球菌（ATCC 9341和J3）进行了研究。结果表明，微生物因黄酮类化合物而产生包膜应激反应，并利用类胡萝卜素、脂肪酸和甲基萘醌采用适应性机制。黄酮类单体柚皮素影响类胡萝卜素、脂肪酸、甲基萘醌和膜流动性。柚皮素显著影响类胡萝卜素谱，特别是通过增加木糖葡萄球菌中4,4'-二脱辅基神经孢菌酸的相对比例。穗花杉双黄酮主要引起藤黄微球菌膜的变化，并降低甲基萘醌含量。四氢穗花杉双黄酮主要影响所研究菌株中的类胡萝卜素。与柚皮素和穗花杉双黄酮相比，四氢穗花杉双黄酮明显不同的CCS值揭示了黄酮类化合物结构依赖性效应的进一步见解。本研究为形成色素的食品相关微生物对柚皮素、穗花杉双黄酮和四氢穗花杉双黄酮的反应提供了有价值的见解，这对于将后者作为天然防腐剂的靶向和安全应用很重要，并且有助于进一步研究其作用机制。
