The role of Bacillus strains and growth medium in shaping γ-glutamyl peptide production

Qian Li; Longteng Zhang; Lene Jespersen; Dennis Sandris Nielsen; René Lametsch

doi:10.1016/j.fbio.2024.105103

The role of Bacillus strains and growth medium in shaping γ-glutamyl peptide production

Qian Li, Longteng Zhang, Lene Jespersen, Dennis Sandris Nielsen, René Lametsch^*

^*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

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Abstract

To compare γ-glutamyl di- and tripeptides generated by different Bacillus strains and investigate the impact of substrates on the production of γ-glutamyl peptides, six strains of four species, including B. subtilis, B. velezensis, B. amyloliquefaciens and B. paralicheniformis, were cultivated in a standard brain heart infusion (BHI) broth and a medium consisting of hemoglobin hydrolysates (HH) for six days. Quantitative analysis of free amino acids and γ-glutamyl peptides, as well as determination of bacterial growth and γ-glutamyltransferase activity were carried out. Results revealed that all Bacillus strains could generate a series of γ-glutamyl dipeptides in both media. Most strains produced higher concentrations of target peptides in the HH medium (up to 83.56 μM), which correlated with higher levels of free amino acids in the medium. Glutathione was detected only in the BHI medium with B. subtilis PRO84, B. velezensis PRO76, B. altitudinis PRO107, and B. paralicheniformis PRO109 (up to 0.61 μM), indicating the glutathione-forming ability of these Bacillus strains. Production of γ-glutamyl peptides was influenced by both the choice of strain and growth medium, with the medium exerting a more pronounced impact than the strain. This study highlights the importance of selecting the appropriate substrate and Bacillus strains to produce desired γ-glutamyl peptides as enhancers of koku, potentially inspiring the conversion of meat side streams into valuable kokumi seasonings.

Original language	English
Article number	105103
Journal	Food Bioscience
Volume	62
Number of pages	11
ISSN	2212-4292
DOIs	https://doi.org/10.1016/j.fbio.2024.105103
Publication status	Published - 2024

Bibliographical note

Funding Information:
The authors thank the financial support provided by the Novo Nordisk Foundation through the project \"PROFERMENT: Solid-state fermentations for protein transformations and palatability of plant-based foods\" (grant NNF21OC0066330). Data was generated through accessing research infrastructure at the University of Copenhagen, including FOODHAY (Food and Health Open Innovation Laboratory, Danish Roadmap for Research Infrastructure). The strains were isolated as part of the DANIDA financed project SeedFood (09-072KU) and samples of Kantong collected by Elmer Nayra Kpikpi.

Funding Information:
The authors thank the financial support provided by the Novo Nordisk Foundation through the project \u201CPROFERMENT: Solid-state fermentations for protein transformations and palatability of plant-based foods\u201D (grant NNF21OC0066330). Data was generated through accessing research infrastructure at the University of Copenhagen, including FOODHAY (Food and Health Open Innovation Laboratory, Danish Roadmap for Research Infrastructure). The strains were isolated as part of the DANIDA financed project SeedFood (09-072KU) and samples of Kantong collected by Elmer Nayra Kpikpi.

Publisher Copyright:
© 2024 The Authors

Keywords

Bacillus
Hemoglobin hydrolysate
γ-glutamyl peptides

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Cite this

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title = "The role of Bacillus strains and growth medium in shaping γ-glutamyl peptide production",

abstract = "To compare γ-glutamyl di- and tripeptides generated by different Bacillus strains and investigate the impact of substrates on the production of γ-glutamyl peptides, six strains of four species, including B. subtilis, B. velezensis, B. amyloliquefaciens and B. paralicheniformis, were cultivated in a standard brain heart infusion (BHI) broth and a medium consisting of hemoglobin hydrolysates (HH) for six days. Quantitative analysis of free amino acids and γ-glutamyl peptides, as well as determination of bacterial growth and γ-glutamyltransferase activity were carried out. Results revealed that all Bacillus strains could generate a series of γ-glutamyl dipeptides in both media. Most strains produced higher concentrations of target peptides in the HH medium (up to 83.56 μM), which correlated with higher levels of free amino acids in the medium. Glutathione was detected only in the BHI medium with B. subtilis PRO84, B. velezensis PRO76, B. altitudinis PRO107, and B. paralicheniformis PRO109 (up to 0.61 μM), indicating the glutathione-forming ability of these Bacillus strains. Production of γ-glutamyl peptides was influenced by both the choice of strain and growth medium, with the medium exerting a more pronounced impact than the strain. This study highlights the importance of selecting the appropriate substrate and Bacillus strains to produce desired γ-glutamyl peptides as enhancers of koku, potentially inspiring the conversion of meat side streams into valuable kokumi seasonings.",

keywords = "Bacillus, Hemoglobin hydrolysate, γ-glutamyl peptides",

author = "Qian Li and Longteng Zhang and Lene Jespersen and Nielsen, {Dennis Sandris} and Ren{\'e} Lametsch",

note = "Funding Information: The authors thank the financial support provided by the Novo Nordisk Foundation through the project \{"}PROFERMENT: Solid-state fermentations for protein transformations and palatability of plant-based foods\{"} (grant NNF21OC0066330). Data was generated through accessing research infrastructure at the University of Copenhagen, including FOODHAY (Food and Health Open Innovation Laboratory, Danish Roadmap for Research Infrastructure). The strains were isolated as part of the DANIDA financed project SeedFood (09-072KU) and samples of Kantong collected by Elmer Nayra Kpikpi. Funding Information: The authors thank the financial support provided by the Novo Nordisk Foundation through the project \u201CPROFERMENT: Solid-state fermentations for protein transformations and palatability of plant-based foods\u201D (grant NNF21OC0066330). Data was generated through accessing research infrastructure at the University of Copenhagen, including FOODHAY (Food and Health Open Innovation Laboratory, Danish Roadmap for Research Infrastructure). The strains were isolated as part of the DANIDA financed project SeedFood (09-072KU) and samples of Kantong collected by Elmer Nayra Kpikpi. Publisher Copyright: {\textcopyright} 2024 The Authors",

year = "2024",

doi = "10.1016/j.fbio.2024.105103",

language = "English",

volume = "62",

journal = "Food Bioscience",

issn = "2212-4292",

publisher = "Elsevier",

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TY - JOUR

T1 - The role of Bacillus strains and growth medium in shaping γ-glutamyl peptide production

AU - Li, Qian

AU - Zhang, Longteng

AU - Jespersen, Lene

AU - Nielsen, Dennis Sandris

AU - Lametsch, René

N1 - Funding Information: The authors thank the financial support provided by the Novo Nordisk Foundation through the project \"PROFERMENT: Solid-state fermentations for protein transformations and palatability of plant-based foods\" (grant NNF21OC0066330). Data was generated through accessing research infrastructure at the University of Copenhagen, including FOODHAY (Food and Health Open Innovation Laboratory, Danish Roadmap for Research Infrastructure). The strains were isolated as part of the DANIDA financed project SeedFood (09-072KU) and samples of Kantong collected by Elmer Nayra Kpikpi. Funding Information: The authors thank the financial support provided by the Novo Nordisk Foundation through the project \u201CPROFERMENT: Solid-state fermentations for protein transformations and palatability of plant-based foods\u201D (grant NNF21OC0066330). Data was generated through accessing research infrastructure at the University of Copenhagen, including FOODHAY (Food and Health Open Innovation Laboratory, Danish Roadmap for Research Infrastructure). The strains were isolated as part of the DANIDA financed project SeedFood (09-072KU) and samples of Kantong collected by Elmer Nayra Kpikpi. Publisher Copyright: © 2024 The Authors

PY - 2024

Y1 - 2024

N2 - To compare γ-glutamyl di- and tripeptides generated by different Bacillus strains and investigate the impact of substrates on the production of γ-glutamyl peptides, six strains of four species, including B. subtilis, B. velezensis, B. amyloliquefaciens and B. paralicheniformis, were cultivated in a standard brain heart infusion (BHI) broth and a medium consisting of hemoglobin hydrolysates (HH) for six days. Quantitative analysis of free amino acids and γ-glutamyl peptides, as well as determination of bacterial growth and γ-glutamyltransferase activity were carried out. Results revealed that all Bacillus strains could generate a series of γ-glutamyl dipeptides in both media. Most strains produced higher concentrations of target peptides in the HH medium (up to 83.56 μM), which correlated with higher levels of free amino acids in the medium. Glutathione was detected only in the BHI medium with B. subtilis PRO84, B. velezensis PRO76, B. altitudinis PRO107, and B. paralicheniformis PRO109 (up to 0.61 μM), indicating the glutathione-forming ability of these Bacillus strains. Production of γ-glutamyl peptides was influenced by both the choice of strain and growth medium, with the medium exerting a more pronounced impact than the strain. This study highlights the importance of selecting the appropriate substrate and Bacillus strains to produce desired γ-glutamyl peptides as enhancers of koku, potentially inspiring the conversion of meat side streams into valuable kokumi seasonings.

AB - To compare γ-glutamyl di- and tripeptides generated by different Bacillus strains and investigate the impact of substrates on the production of γ-glutamyl peptides, six strains of four species, including B. subtilis, B. velezensis, B. amyloliquefaciens and B. paralicheniformis, were cultivated in a standard brain heart infusion (BHI) broth and a medium consisting of hemoglobin hydrolysates (HH) for six days. Quantitative analysis of free amino acids and γ-glutamyl peptides, as well as determination of bacterial growth and γ-glutamyltransferase activity were carried out. Results revealed that all Bacillus strains could generate a series of γ-glutamyl dipeptides in both media. Most strains produced higher concentrations of target peptides in the HH medium (up to 83.56 μM), which correlated with higher levels of free amino acids in the medium. Glutathione was detected only in the BHI medium with B. subtilis PRO84, B. velezensis PRO76, B. altitudinis PRO107, and B. paralicheniformis PRO109 (up to 0.61 μM), indicating the glutathione-forming ability of these Bacillus strains. Production of γ-glutamyl peptides was influenced by both the choice of strain and growth medium, with the medium exerting a more pronounced impact than the strain. This study highlights the importance of selecting the appropriate substrate and Bacillus strains to produce desired γ-glutamyl peptides as enhancers of koku, potentially inspiring the conversion of meat side streams into valuable kokumi seasonings.

KW - Bacillus

KW - Hemoglobin hydrolysate

KW - γ-glutamyl peptides

U2 - 10.1016/j.fbio.2024.105103

DO - 10.1016/j.fbio.2024.105103

M3 - Journal article

AN - SCOPUS:85203798070

SN - 2212-4292

VL - 62

JO - Food Bioscience

JF - Food Bioscience

M1 - 105103

ER -