Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/122242
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dc.contributor.authorMartínez-Cuesta, M. Carmen-
dc.contributor.authorRequena, Teresa-
dc.contributor.authorPeláez, Carmen-
dc.date.accessioned2015-09-17T10:30:49Z-
dc.date.available2015-09-17T10:30:49Z-
dc.date.issued2006-
dc.identifierdoi: 10.1016/j.ijfoodmicro.2006.01.028-
dc.identifierissn: 0168-1605-
dc.identifier.citationInternational Journal of Food Microbiology 109: 198- 204 (2006)-
dc.identifier.urihttp://hdl.handle.net/10261/122242-
dc.description.abstractAmino acid catabolism is mainly initiated in Lactococcus lactis by a transamination reaction that leads to the formation of α-keto acids. In addition, a novel α-keto acid decarboxylase enzyme, rare in lactic acid bacteria, responsible for the conversion of α-keto acids into aldehydes has been reported in L. lactis IFPL730. The effect of lacticin 3147-induced cell damage on both amino acid transamination and α-keto acid decarboxylation by L. lactis IFPL730 leading to the formation of aldehydes from amino acids was investigated. Cell membrane permeabilization induced by lacticin 3147 facilitated the diffusion of amino acids into the cells and thus, enhanced amino acid transamination and formation of α-keto acids. However, α-keto acid decarboxylation was not affected by cell membrane permeabilization since decarboxylation of α-keto acids in both control and lacticin 3147-treated cells were similar, suggesting that these substrates could freely diffuse inside the cells. Nevertheless, the formation of 2-methylbutyraldehyde from isoleucine was enhanced in lacticin 3147-treated cells. The increase in α-keto acids formation rate by L. lactis IFPL730 due to lacticin 3147-induced cell damage, led to a concomitant increase in the subsequent decarboxylation reaction that complete the metabolic pathway to aldehyde production from amino acids. The present study points out to the use of the food grade lacticin 3147 along with L. lactis IFPL730 as a valuable tool in the development of cheese flavour. © 2006 Elsevier B.V. All rights reserved.-
dc.description.sponsorshipThis work was supported by the Research Project CICYT AGL2002-03277-
dc.publisherElsevier-
dc.rightsclosedAccess-
dc.titleCell membrane damage induced by lacticin 3147 enhances aldehyde formation in Lactococcus lactis IFPL730-
dc.typeartículo-
dc.identifier.doi10.1016/j.ijfoodmicro.2006.01.028-
dc.date.updated2015-09-17T10:30:50Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.relation.csic-
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
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