3-Hydroxypropionic acid contributes to the antibacterial activity of glycerol metabolism by the food microbe Limosilactobacillus reuteri
Language English Country England, Great Britain Media print-electronic
Document type Journal Article
PubMed
33875197
DOI
10.1016/j.fm.2020.103720
PII: S0740-0020(20)30309-9
Knihovny.cz E-resources
- Keywords
- 3-Hydroxypropionic acid, Antibacterial, Antifungal, Limosilactobacillus reuteri, Reuterin,
- MeSH
- Anti-Infective Agents chemistry metabolism pharmacology MeSH
- Bacteria drug effects growth & development MeSH
- Fermentation MeSH
- Glyceraldehyde analogs & derivatives chemistry metabolism MeSH
- Glycerol metabolism MeSH
- Hydrogen-Ion Concentration MeSH
- Lactic Acid analogs & derivatives chemistry metabolism pharmacology MeSH
- Acetic Acid metabolism MeSH
- Lactobacillaceae chemistry growth & development metabolism MeSH
- Food Microbiology MeSH
- Propane chemistry metabolism MeSH
- Drug Stability MeSH
- Publication type
- Journal Article MeSH
- Names of Substances
- 3-hydroxypropionaldehyde MeSH Browser
- Anti-Infective Agents MeSH
- Glyceraldehyde MeSH
- Glycerol MeSH
- hydracrylic acid MeSH Browser
- Lactic Acid MeSH
- Acetic Acid MeSH
- Propane MeSH
Strains of Limosilactobacillus reuteri are used as starter and bioprotective cultures and contribute to the preservation of food through the production of fermentation metabolites lactic and acetic acid, and of the antimicrobial reuterin. Reuterin consists of acrolein and 3-hydroxypropionaldehyde (3-HPA), which can be further metabolized to 1,3-propanediol and 3-hydroxypropionic acid (3-HP). While reuterin has been the focus of many investigations, the contribution of 3-HP to the antimicrobial activity of food related reuterin-producers is unknown. We show that the antibacterial activity of 3-HP was stronger at pH 4.8 compared to pH 5.5 and 6.6. Gram-positive bacteria were in general more resistant against 3-HP and propionic acid than Gram-negative indicator strains including common food pathogens, while spoilage yeast and molds were not inhibited by ≤ 640 mM 3-HP. The presence of acrolein decreased the minimal inhibitory activity of 3-HP against E. coli indicating synergistic antibacterial activity. 3-HP was formed during the growth of the reuterin-producers, and by resting cells of L. reuteri DSM 20016. Taken together, this study shows that food-related reuterin producers strains synthesize a second antibacterial compound, which might be of relevance when strains are added as starter or bioprotective cultures to food products.
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