Cited by 42Probiotics and Fermented FoodsEssential Oils and Antimicrobial ActivityBacterial Genetics and Biotechnology

3-Hydroxypropionic acid contributes to the antibacterial activity of glycerol metabolism by the food microbe Limosilactobacillus reuteri

Liang, Nuanyi, Neužil-Bunešová, Věra, Tejnecký, Václav, Gänzle, Michael, Schwab, Clarissa·2021·Food Microbiology

Abstract

Strains of Limosilactobacillus reuteri are used as starter and bioprotective cultures and contribute to the preservation of food through the production of fermentation metabolites lactic and acetic acid, and of the antimicrobial reuterin. Reuterin consists of acrolein and 3-hydroxypropionaldehyde (3-HPA), which can be further metabolized to 1,3-propanediol and 3-hydroxypropionic acid (3-HP). While reuterin has been the focus of many investigations, the contribution of 3-HP to the antimicrobial activity of food related reuterin-producers is unknown. We show that the antibacterial activity of 3-HP was stronger at pH 4.8 compared to pH 5.5 and 6.6. Gram-positive bacteria were in general more resistant against 3-HP and propionic acid than Gram-negative indicator strains including common food pathogens, while spoilage yeast and molds were not inhibited by ≤ 640 mM 3-HP. The presence of acrolein decreased the minimal inhibitory activity of 3-HP against E. coli indicating synergistic antibacterial activity. 3-HP was formed during the growth of the reuterin-producers, and by resting cells of L. reuteri DSM 20016. Taken together, this study shows that food-related reuterin producers strains synthesize a second antibacterial compound, which might be of relevance when strains are added as starter or bioprotective cultures to food products.

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Crossref · 10.1016/j.fm.2020.103720

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  • Reuterin consists of acrolein and 3-hydroxypropionaldehyde (3-HPA), which can be further metabolized to 1,3-propanediol and 3-hydroxypropionic acid (3-HP).

    “It consists of acrolein and 3-hydroxypropionaldehyde (3-HPA), which can be further metabolized to 1,3-propanediol and 3-hydroxypropionic acid (3-HP) [169].”
  • Gram-positive bacteria are generally more resistant to reuterin than Gram-negative strains, including common food pathogens such as E. coli, Salmonella, and L. monocytogenes.

    “Gram-positive bacteria are generally more resistant to reuterin than Gram-negative strains, including common food pathogens such as E. coli, Salmonella, and L. monocytogenes [169].”

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Authors
Liang, N., Neužil-Bunešová, V., Tejnecký, V., Gänzle, M., & Schwab, C.
Affiliations
  • University of Alberta (CA)
  • Czech University of Life Sciences Prague (CZ)
  • Aarhus University (DK)
Corresponding author
Schwab, Clarissa
Venue
Food Microbiology
Publisher
Elsevier BV
Published
2021-09
Volume
98
Pages
103720
ISSN
0740-0020 (ISSN-L)
OpenAlex
W3126015461
Cited by
42
References
39
Citations by year
2026: 10 · 2025: 9 · 2024: 9 · 2023: 7 · 2022: 7
FWCI
3.43
Type
journal article
Language
en
Open access
closed
Locations
  • Food Microbiology (publishedVersion)
  • PubMed (publishedVersion)
  • Scopus (Elsevier) (submittedVersion)
Funders
  • Ministry of Education, Youth and Science
  • European Regional Development Fund (CZ.02.1.01/0.0/0.0/16_019/0000845)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
Keywords
Lactobacillus reuteri, 3-hydroxypropionic acid, reuterin, acrolein, 3-hydroxypropionaldehyde, antibacterial activity, glycerol metabolism, propionic acid, Escherichia coli, pH dependence, synergistic antibacterial activity, starter cultures, bioprotective cultures, lactic acid bacteria
MeSH terms
Anti-Infective Agents, Bacteria, Drug Stability, Fermentation, Food Microbiology, Glyceraldehyde, Glycerol, Hydrogen-Ion Concentration, Lactobacillaceae, Propane, Acetic Acid, Lactic Acid

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