Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China.
J Agric Food Chem. 2024 Sep 18;72(37):20622-20632. doi: 10.1021/acs.jafc.4c05560. Epub 2024 Sep 3.
The control of excess biogenic amines (BAs) is crucial for the sustainable development of fermented foods. This study aimed to screen endogenous functional strains in with the capacity to degrade BAs and to elucidate their application potential. L-9 (PA), which was confirmed as a safe strain by phenotypic and genotypic analyses, exhibited an efficient degradation ability on BAs, particularly regarding tyramine. Notably, the degradation of tyramine was maintained at 24.03-50.60% at different temperatures (20-40 °C), pH values (4.0-9.0), and NaCl concentrations (3-18%, w/v). Additionally, genomic data revealed the presence of the laccase-coding gene, which was demonstrated to play a pivotal role in BA degradation by heterologous expression. Further, molecular docking results indicated that the degradation of BA by laccase is closely linked to the electron transfer pathway formed by the substrate and key amino acid residues. Finally, the degradation of tyramine by PA remained within the range of 8.19-64.19% under the simulated system with 6-12% salinity. This study provided valuable insights into the safety of PA and its potential degradation capacity on BAs, particularly in mitigating tyramine accumulation, which could improve the quality of and other fermented foods.
控制生物胺（BAs）的过量产生对于发酵食品的可持续发展至关重要。本研究旨在筛选具有降解 BAs 能力的内生功能菌株，并阐明其应用潜力。通过表型和基因型分析，确认 L-9（PA）是一株安全的菌株，对 BAs 具有高效的降解能力，特别是对酪胺。值得注意的是，PA 在不同温度（20-40°C）、pH 值（4.0-9.0）和 NaCl 浓度（3-18%，w/v）下对酪胺的降解率保持在 24.03-50.60%。此外，基因组数据显示存在编码漆酶的基因，通过异源表达证实其在 BA 降解中发挥关键作用。进一步的分子对接结果表明，漆酶降解 BA 与底物和关键氨基酸残基形成的电子转移途径密切相关。最后，在模拟盐度为 6-12%的体系中，PA 对酪胺的降解率仍保持在 8.19-64.19%之间。本研究为 PA 的安全性及其对 BAs 的潜在降解能力提供了有价值的见解，特别是在减轻酪胺积累方面，这可以提高 和其他发酵食品的质量。
