Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci

Applied and Environmental Microbiology

Volumn 64, Issue 12, 1998, Pages 4670-4675

  Gao, Song ^a   Mooberry, Ed S ^a   Steele, James L ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

2 HYDROXY 4 METHYLTHIOBUTYRIC ACID; 4 METHYLTHIO 2 OXOBUTYRIC ACID; AMINOTRANSFERASE; BACTERIAL ENZYME; CYSTATHIONINE GAMMA LYASE; METHANETHIOL; METHIONINE; METHIONINE GAMMA LYASE; THIOL DERIVATIVE; UNCLASSIFIED DRUG; CARBON;

ARTICLE; BACTERIAL METABOLISM; CARBON NUCLEAR MAGNETIC RESONANCE; CATABOLISM; CHEESE; CONTROLLED STUDY; GAS CHROMATOGRAPHY; LACTOCOCCUS LACTIS; NONHUMAN; METABOLISM; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

BACTERIA (MICROORGANISMS); LACTOCOCCI; LACTOCOCCUS LACTIS; POSIBACTERIA; STREPTOCOCCUS;

CARBON ISOTOPES; CHROMATOGRAPHY, GAS; LACTOCOCCUS LACTIS; MAGNETIC RESONANCE SPECTROSCOPY; METHIONINE; TRANSAMINASES;

EID: 0031593446     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.64.12.4670-4675.1998     Document Type: Article

References (29)

1. Alting, A. C., W. M. Engels, S. Schalkwijk, and F. A. Exterkate. 1995. Purification and characterization of cystathionine β-lyase from Lactococcus lactis subsp. cremoris B78 and its possible role in flavor development in cheese. Appl. Environ. Microbiol. 61:4037-4042.
2. Benevenga, N. J., and R. D. Steele. 1984. Adverse effects of excessive consumption of amino acids. Annu. Rev. Nutr. 4:157-181.
3. Bruinenberg, P. G., G. Roo, and G. K. Y. Limsowtin. 1997. Purification and characterization of cystathionine γ-lyase from Lactococcus lactis subsp. cremoris SK11: possible role in flavor compound formation during cheese maturation. Appl. Environ. Microbiol. 63:561-566.
4. Chin, H.-W., and R. C. Lindsay. 1993. Volatile sulfur compounds formed in disrupted tissues of different cabbage cultivars. J. Food Sci. 58:835-839.
5. Crow, V. L., T. Coolbear, P. K. Gopal, F. G. Martley, L. L. Mckay, and H. Riepe. 1995. The role of autolysis of lactic acid bacteria in the ripening of cheese. Int. Dairy J. 5:855-875.
6. Dixon, J. L., and N. J. Benevenga. 1980. The decarboxylation of α-keto-γ-methiobutyrate in rat liver mitochondria. Biochem. Biophys. Res. Commun. 97:930-946.
7. Esaki, N., and K. Soda. 1987. L-Methionine γ-lyase from Pseudomonas putida and Aeromonas. Methods Enzymol. 143:459-465.
8. Franken, D. G., H. J. Blom, G. H. J. Boers, A. T. Tangerman, C. M. G. Thomas, and F. J. M. Trijbels. 1996. Thiamine (vitamin B1) supplementation does not reduce fasting blood homocysteine concentration in most homozygotes for homocystinuria. Biochim. Biophys. Acta 1317:101-104.
9. Gao, S., D.-H. Oh, J. R. Broadbent, M. E. Johnson, B. C. Weimer, and J. L. Steele. 1997. Aromatic amino acid catabolism by lactococci. Lait 77:371-381.
10. Gao, S., and J. L. Steele. 1998. Purification and characterization of oligomeric species of an aromatic amino acid aminotransferase from Lactococcus lactis subsp. lactis S3. J. Food Biochem. 22:197-211.
11. Juillard, V., D. Le Bars, E. R. S. Kunji, W. N. Konings, J.-C. Gripon, and J. Richard. 1995. Oligopeptides are the main source of nitrogen for Lactococus lactis during growth in milk. Appl. Environ. Microbiol. 61:3024-3030.
12. Kim, S. C., and N. F. Olson. 1989. Production of methanethiol in milk fat-coated microcapsules containing Brevibacterium linens and methionine. J. Dairy Res. 56:799-811.
13. Kunji, E. R. S., I. Mierau, A. Hagting, B. Poolman, and W. N. Konings. 1996. The proteolytic systems of lactic acid bacteria. Antonie Leeuwenhoek 70: 187-221.
14. Lindsay, R. C., and J. K. Rippe. 1986. Enzymic generation of methanethiol to assist in the flavor development of Cheddar cheese and other foods, p. 286-308. In T. H. Parliament and R. Croteau (ed.), Biogeneration of aromas. ACS Symposium series, vol. 317. American Chemical Society, Washington, D.C.
15. Manning, D. J. 1974. Sulfur compounds in relation to Cheddar cheese flavor. J. Dairy Res. 41:81-87.
16. Olson, N. F. 1990. The impact of lactic acid bacteria on cheese flavor. FEMS Microbiol. Rev. 87:131-148.
17. Pasini, A., P. Perego, M. Balconi, and M. Lupatini. 1995. Cisplatin analogues with sulfur donor ligands. (Ethylenediamine)platinum(II) complexes with ligands possessing a sulfinyl or sulfanyl group linked to an anionic oxygen donor atom. Reactivity and cytotoxicity. J. Chem. Soc. Dalton Trans. 1995: 579-585.
18. 2 and methanethiol. Arch. Biochem. Biophys. 273:602-605.
19. Scislowski, P. W. D., and K. Pickard. 1993. Methionine transamination-metabolic function and subcellular compartmentation. Mol. Cell. Biochem. 129:39-45.
20. Steele, J. L. 1995. Contribution of lactic acid bacteria to cheese ripening, p. 209-220. In E. L. Malin and M. H. Tunick (ed.), Chemistry of structure-function relationships in cheese. Plenum Press, New York, N.Y.
21. Steele, R. D., and N. J. Benevenga. 1978. Identification of 3-methylthiopropionic acid as an intermediate in mammalian methionine metabolism in vitro. J. Biol. Chem. 253:7844-7850.
22. Terzaghi, B. E., and W. E. Sandine. 1975. Improved medium for lactic streptococci and their bacteriophages. Appl. Microbiol. 29:807-813.
23. Urbach, G. 1993. Relations between cheese flavor and chemical composition. Int. Dairy J. 3:389-422.
24. Urbach, G. 1995. Contribution of lactic acid bacteria to flavor compound formation in dairy products. Int. Dairy J. 5:877-903.
25. Urbach, G. 1997. The flavor of milk and dairy products: II. Cheese: contribution of volatile compounds. Int. J. Dairy Technol. 50:79-89.
26. Uren, J. R. 1987. Cystathionine β-lyase from Escherichia coli. Methods Enzymol. 143:483-486.
27. 13C-NMR chemical shifts of amino acids and peptides. Z. Naturforsch. 26B:213-222.
28. Wilkinson, M. G., T. P. Guinee, D. M. O'Callaghan, and P. F. Fox. 1994. Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening. J. Dairy Res. 61:249-262.
29. Yvon, M., S. Thirouin, L. Rijnen, D. Fromentier, and J. G. Gripon. 1997. An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds. Appl. Environ. Microbiol. 63:414-419.