title: Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles.
abstract: Phenyllactic acid, a phenolic acid phytochemical with the antimicrobial activity, was rarely reported in food besides honey and sourdough. This study evidenced a new food source of phenyllactic acid and elucidated its metabolic mechanism. Phenyllactic acid naturally occurred in Chinese pickles with concentrations ranged from 0.02 to 0.30 mM in 23 pickle samples including homemade and commercial ones. Then, lactic acid bacteria capable of metabolizing phenyllactic acid were screened from each homemade pickle and a promising strain was characterized as Lactobacillus plantarum. Moreover, the investigation of the metabolic mechanism of phenyllactic acid in pickles suggested that the yield of phenyllactic acid was positively related to the content of phenylalanine in food, and the addition of phenylalanine as precursor substance could significantly promote the production of phenyllactic acid. This investigation could provide some insights into the accumulation of phenyllactic acid in pickle for long storage life.
authors.affiliation: Research Center for Fermentation Engineering of Hebei, College of Bioscience and Bioengineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, PR China.
authors.forename: Xingfeng
authors.initials: X
authors.lastname: Li
authors.affiliation: Research Center for Fermentation Engineering of Hebei, College of Bioscience and Bioengineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, PR China.
authors.forename: Yawei
authors.initials: Y
authors.lastname: Ning
authors.affiliation: Shijiazhuang Junlebao Dairy Co. Ltd., No. 36 Shitonglu, Shijiazhuang, Hebei 050221, PR China.
authors.forename: Dou
authors.initials: D
authors.lastname: Liu
authors.affiliation: Research Center for Fermentation Engineering of Hebei, College of Bioscience and Bioengineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, PR China.
authors.forename: Aihong
authors.initials: A
authors.lastname: Yan
authors.affiliation: Research Center for Fermentation Engineering of Hebei, College of Bioscience and Bioengineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, PR China.
authors.forename: Zhixin
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Shijiazhuang Junlebao Dairy Co. Ltd., No. 36 Shitonglu, Shijiazhuang, Hebei 050221, PR China.
authors.forename: Shijie
authors.initials: S
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China. Electronic address: miaoming@jiangnan.edu.cn.
authors.forename: Ming
authors.initials: M
authors.lastname: Miao
authors.affiliation: Shijiazhuang Junlebao Dairy Co. Ltd., No. 36 Shitonglu, Shijiazhuang, Hebei 050221, PR China.
authors.forename: Hong
authors.initials: H
authors.lastname: Zhu
authors.affiliation: Research Center for Fermentation Engineering of Hebei, College of Bioscience and Bioengineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, PR China. Electronic address: foodsafetylab@163.com.
authors.forename: Yingmin
authors.initials: Y
authors.lastname: Jia
mesh_terms: D002681:China; D005285:Fermentation; D005516:Food Microbiology; D007773:Lactates / Q000032:analysis* / Q000378:metabolism*; D019344:Lactic Acid / Q000032:analysis / Q000378:metabolism; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D010649:Phenylalanine / Q000032:analysis / Q000378:metabolism; D014675:Vegetables / Q000737:chemistry* / Q000382:microbiology
chemical_list: D007773:Lactates; C017648:3-phenyllactic acid; D019344:Lactic Acid; D010649:Phenylalanine
keywords: Lactic acid (PubChem CID: 612); Lactic acid bacteria; Metabolism; Phenylalanine; Phenylalanine (PubChem CID: 6140); Phenyllactic acid; Phenyllactic acid (PubChem CID: 3848); Pickle