Cyclic dipeptides from endophytic bacterium Bacillus velezensis as potential flavor precursors DOI Creative Commons
Tian‐Xiao Li, Y. Fang, Zhifang Chai

et al.

Frontiers in Microbiology, Journal Year: 2025, Volume and Issue: 16

Published: April 1, 2025

Cyclic dipeptides represent a class of intriguing molecules with wide range biological activities, but their potential application as flavor precursors has not been previously reported. In this study, flavor-producing bacterium Bacillus velezensis was screened out from 35 isolated endophytic bacteria. Gas chromatography-mass spectrometry (GC-MS) analysis suggested that the fermentation broth B. contained compounds and high amount cyclic dipeptide precursors. Three precursors, namely cyclo (L-prolyl-L-valine) (1), (L-prolyl-L-isoleucine) (2), (L-prolyl-L-leucine) (3), were further extraction through Sephadex LH-20 column chromatography semi-preparative high-performance liquid (HPLC), identified by nuclear magnetic resonance (NMR) spectroscopy mass (MS). Flavor can generate aroma components during pyrolysis, pyrolysis 1 3 performed using GC-MS (Py-GC-MS) to analyze products. According relative odor activity value (ROAV) analysis, key revealed 6-heptyl-5,6-dihydro-2H-pyran-2-one, isobutyric acid, 4-methyl-2-oxo-pentanoic acid ester, pyrrole derivatives, pyrazine which could give great contributions milky, roasting, fruity, sweetness, nutty aromas. The formation pathway these also proposed in detail. Addition bacteria on cigar tobacco leaves significantly enhanced aromas, demonstrated enhancing ability dipeptides. This is first report effects utilized

Language: Английский

Cyclic dipeptides from endophytic bacterium Bacillus velezensis as potential flavor precursors DOI Creative Commons
Tian‐Xiao Li, Y. Fang, Zhifang Chai

et al.

Frontiers in Microbiology, Journal Year: 2025, Volume and Issue: 16

Published: April 1, 2025

Cyclic dipeptides represent a class of intriguing molecules with wide range biological activities, but their potential application as flavor precursors has not been previously reported. In this study, flavor-producing bacterium Bacillus velezensis was screened out from 35 isolated endophytic bacteria. Gas chromatography-mass spectrometry (GC-MS) analysis suggested that the fermentation broth B. contained compounds and high amount cyclic dipeptide precursors. Three precursors, namely cyclo (L-prolyl-L-valine) (1), (L-prolyl-L-isoleucine) (2), (L-prolyl-L-leucine) (3), were further extraction through Sephadex LH-20 column chromatography semi-preparative high-performance liquid (HPLC), identified by nuclear magnetic resonance (NMR) spectroscopy mass (MS). Flavor can generate aroma components during pyrolysis, pyrolysis 1 3 performed using GC-MS (Py-GC-MS) to analyze products. According relative odor activity value (ROAV) analysis, key revealed 6-heptyl-5,6-dihydro-2H-pyran-2-one, isobutyric acid, 4-methyl-2-oxo-pentanoic acid ester, pyrrole derivatives, pyrazine which could give great contributions milky, roasting, fruity, sweetness, nutty aromas. The formation pathway these also proposed in detail. Addition bacteria on cigar tobacco leaves significantly enhanced aromas, demonstrated enhancing ability dipeptides. This is first report effects utilized

Language: Английский

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