1. D- and l-amino acid concentrations in culture broth of Lactobacillus are highly dependent on the phylogenetic group of Lactobacillus
- Author
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Hirosuke Sugahara, Keitaro Nagayama, Shiori Ikeda, Tatsuhiko Hirota, and Yasunori Nakamura
- Subjects
Probiotics ,Lactobacillus ,Amino acid ,d-amino acid ,d-alanine ,Cluster analysis ,Biology (General) ,QH301-705.5 ,Biochemistry ,QD415-436 - Abstract
d-amino acids produced by Lactobacillus are thought to contribute to the taste quality and health functions; however, no studies have comprehensively evaluated the concentrations of the D- and L-forms of amino acids separately in individual Lactobacillus strains. To gain insight into amino acid concentrations in Lactobacillus, we evaluated amino acid concentrations in culture broth of Lactobacillus separately for the D- and L-forms. Lactobacillus strains were cultured in culture broth, and the amino acid concentrations in supernatant were assessed. The amino acid concentrations obtained by liquid chromatography-tandem mass spectrometry (LC-MS/MS) were subjected to cluster analysis based on Bray-Curtis distance with Ward's minimum variance method. In the analysis of amino acid concentrations under culture with different monosaccharides, the distances among strains cultured with the same monosaccharide were significantly greater than those among cultures of the same strain under different monosaccharides (p
- Published
- 2021
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