Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid

• Published in: International journal of food microbiology Vol. 222; pp. 1 - 7
• Main Authors: Valerio, Francesca, Di Biase, Mariaelena, Lattanzio, Veronica M.T., Lavermicocca, Paola
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 02.04.2016
• Subjects: Antibiosis - physiology; Aspergillus niger; Aspergillus niger - growth & development; Aspergillus niger - physiology; Bacteria; Bread - microbiology; Culture Media - chemistry; Culture Media - standards; Food Microbiology; Lactic Acid - metabolism; Lactic Acid - pharmacology; Lactobacillaceae - metabolism; Lactobacillaceae - physiology; Lactobacillus brevis; Lactobacillus fermentum; Lactobacillus plantarum; Lactobacillus plantarum - metabolism; Lactobacillus plantarum - physiology; Lactobacillus spp; LC–MS/MS characterization; Penicillium - growth & development; Penicillium - physiology; Penicillium roqueforti; Phenyllactic acid; Phenylpyruvic Acids - metabolism; Polyporic acid; Principal Component Analysis; Tandem Mass Spectrometry; LC–MS/MS characterization; Phenyllactic acid; Principal Component Analysis; Lactobacillus spp; Polyporic acid
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2016.01.011

The aim of the current study was to improve the antifungal activity of eight lactic acid bacterial (LAB) strains by the addition of phenylpyruvic acid (PPA), a precursor of the antifungal compound phenyllactic acid (PLA), to a defined growth medium (DM). The effect of PPA addition on the LABs antifungal activity related to the production of organic acids (PLA, d-lactic, l-lactic, acetic, citric, formic and 4-hydroxy-phenyllactic acids) and of other phenylpyruvic-derived molecules, was investigated. In the presence of PPA the inhibitory activity (expressed as growth inhibition percentage) against fungal bread contaminants Aspergillus niger and Penicillium roqueforti significantly increased and was, even if not completely, associated to PLA increase (from a mean value of 0.44 to 0.93mM). While the inhibitory activity against Endomyces fibuliger was mainly correlated to the low pH and to lactic, acetic and p-OH-PLA acids. When the PCA analysis based on data of growth inhibition percentage and organic acid concentrations was performed, strains grown in DM+PPA separated from those grown in DM and the most active strains Lactobacillus plantarum 21B, Lactobacillus fermentum 18B and Lactobacillus brevis 18F grouped together. The antifungal activity resulted to be strain-related, based on a different mechanism of action for filamentous fungi and the yeast and was not exclusively associated to the increase of PLA. Therefore, a further investigation on the unique unidentified peak in HPLC-UV chromatograms, was performed by LC–MS/MS analysis. Actually, full scan mass spectra (negative ion mode) recorded at the retention time of the unknown compound, showed a main peak of m/z 291.0 which was consistent with the nominal mass of the molecular ion [M–H]− of polyporic acid, a PPA derivative whose antifungal activity has been previously reported (Brewer et al., 1977). In conclusion, the addition of PPA to the growth medium contributed to improve the antifungal activity of LAB strains and resulted in the production of the polyporic acid, here ascertained in LAB strains. •Phenylpyruvic acid allowed to increase up to 6-fold the phenyllactic acid level.•The antifungal activity was not exclusively associated to the increase of PLA.•Polyporic acid was produced only in the presence of phenylpyruvic acid.•In the presence of phenylpyruvic acid the antifungal activity significantly increased.