Screening the Lactic Acid Bacteria converting Hydroxy Fatty Acid from Unsaturated Fatty Acid

• Published in: Methods in molecular biology (Clifton, N.J.) Vol. 1887; p. 119
• Main Author: Kanauchi, Makoto
• Format: Journal Article
• Language: English
• Published: United States 2019
• Subjects: Biotransformation; Cytochrome P-450 CYP4A - metabolism; Enzyme Activation; Fatty Acids - chemistry; Fatty Acids - metabolism; Fatty Acids, Unsaturated - chemistry; Fatty Acids, Unsaturated - metabolism; Gas Chromatography-Mass Spectrometry; Lactobacillales - isolation & purification; Lactobacillales - metabolism; Metabolic Networks and Pathways; Spectrophotometry; GC-MS; NADPH; 10-Hydroxy stearic acid; Lactic acid bacteria; Hydroxylation; Lactonization; γ-Dodecalactone
• ISSN: 1940-6029
• DOI: 10.1007/978-1-4939-8907-2_11

Hydroxyl fatty acids (HFAs) are used in widely diverse industrial applications, healthy functional foods, artificial food flavorings, and alcoholic beverages. A lactic acid bacterium (LAB), Lactobacillus sakei, hydroxylates oleic acid. Furthermore, the hydroxyl fatty acid was identified by GC-MS as 10-hydroxystearic acid. The Lactobacillus sakei hydroxylated more than 90% of the oleic acid in the medium at 15 °C after 30-48 h. The hydroxyl enzyme needs a coenzyme for an electron donor as NADPH. The enzyme is useful for assay with monitoring NADPH concentration used an A340 device. The hydroxylate fatty acids converted by LAB lactonize aroma lactone from commercial yeast strains, which can be detected directly by scent. Commercial beer brewing yeast T-58 produced the highest concentration of aroma lactone from hydroxyl fatty acids. Furthermore, the aroma lactone is identified by GC-MS as gamma-dodecalactone. The ratio of conversion is 87%. These results suggest that the lactonization conversion system is useful to hydroxylate fatty acids for alcoholic beverages.