Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus

Pelle Thonning Olesen, Louise Heller Stahnke, R. Talon

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    Resting cells of Staphylococcus xylosus and S. carnosus were incubated with ascorbate, nitrate and nitrite in defined reaction medium and their degradation of H-3-labelled leucine into methyl-branched catabolites were studied using HPLC/radiometric detection. The experiments were carried out with and without addition of alpha-ketoglutarate. The main catabolic product of leucine degradation was 3-methylbutanoic acid but also small amounts of alpha-hydroxy isocaproic acid were produced. Nitrite addition lowered the concentration of 3-methylbutanoic acid for both Staphylococcus species and this effect was strongly amplified by ascorbate for S. xylosus but not for S. carnosus. For both species ascorbate alone had little if any effect. Also nitrate lowered the concentration of 3-methylbutanoic acid for S. xylosus. The concentration of alpha-hydroxy isocaproic acid was, however, increased by addition of nitrite and nitrate for S. xylosus. Addition of alpha-ketoglutarate generally increased the concentration of 3-methylbutanoic acid for both S. xylosus and S. carnosus.
    Original languageEnglish
    JournalMeat Science
    Volume68
    Pages (from-to)193-200
    ISSN0309-1740
    Publication statusPublished - 2004

    Cite this

    @article{b43dad9b0a8d429791c340f1efefd3a3,
    title = "Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus",
    abstract = "Resting cells of Staphylococcus xylosus and S. carnosus were incubated with ascorbate, nitrate and nitrite in defined reaction medium and their degradation of H-3-labelled leucine into methyl-branched catabolites were studied using HPLC/radiometric detection. The experiments were carried out with and without addition of alpha-ketoglutarate. The main catabolic product of leucine degradation was 3-methylbutanoic acid but also small amounts of alpha-hydroxy isocaproic acid were produced. Nitrite addition lowered the concentration of 3-methylbutanoic acid for both Staphylococcus species and this effect was strongly amplified by ascorbate for S. xylosus but not for S. carnosus. For both species ascorbate alone had little if any effect. Also nitrate lowered the concentration of 3-methylbutanoic acid for S. xylosus. The concentration of alpha-hydroxy isocaproic acid was, however, increased by addition of nitrite and nitrate for S. xylosus. Addition of alpha-ketoglutarate generally increased the concentration of 3-methylbutanoic acid for both S. xylosus and S. carnosus.",
    author = "Olesen, {Pelle Thonning} and Stahnke, {Louise Heller} and R. Talon",
    year = "2004",
    language = "English",
    volume = "68",
    pages = "193--200",
    journal = "Meat Science",
    issn = "0309-1740",
    publisher = "Elsevier",

    }

    Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus. / Olesen, Pelle Thonning; Stahnke, Louise Heller; Talon, R.

    In: Meat Science, Vol. 68, 2004, p. 193-200.

    Research output: Contribution to journalJournal articleResearchpeer-review

    TY - JOUR

    T1 - Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus

    AU - Olesen, Pelle Thonning

    AU - Stahnke, Louise Heller

    AU - Talon, R.

    PY - 2004

    Y1 - 2004

    N2 - Resting cells of Staphylococcus xylosus and S. carnosus were incubated with ascorbate, nitrate and nitrite in defined reaction medium and their degradation of H-3-labelled leucine into methyl-branched catabolites were studied using HPLC/radiometric detection. The experiments were carried out with and without addition of alpha-ketoglutarate. The main catabolic product of leucine degradation was 3-methylbutanoic acid but also small amounts of alpha-hydroxy isocaproic acid were produced. Nitrite addition lowered the concentration of 3-methylbutanoic acid for both Staphylococcus species and this effect was strongly amplified by ascorbate for S. xylosus but not for S. carnosus. For both species ascorbate alone had little if any effect. Also nitrate lowered the concentration of 3-methylbutanoic acid for S. xylosus. The concentration of alpha-hydroxy isocaproic acid was, however, increased by addition of nitrite and nitrate for S. xylosus. Addition of alpha-ketoglutarate generally increased the concentration of 3-methylbutanoic acid for both S. xylosus and S. carnosus.

    AB - Resting cells of Staphylococcus xylosus and S. carnosus were incubated with ascorbate, nitrate and nitrite in defined reaction medium and their degradation of H-3-labelled leucine into methyl-branched catabolites were studied using HPLC/radiometric detection. The experiments were carried out with and without addition of alpha-ketoglutarate. The main catabolic product of leucine degradation was 3-methylbutanoic acid but also small amounts of alpha-hydroxy isocaproic acid were produced. Nitrite addition lowered the concentration of 3-methylbutanoic acid for both Staphylococcus species and this effect was strongly amplified by ascorbate for S. xylosus but not for S. carnosus. For both species ascorbate alone had little if any effect. Also nitrate lowered the concentration of 3-methylbutanoic acid for S. xylosus. The concentration of alpha-hydroxy isocaproic acid was, however, increased by addition of nitrite and nitrate for S. xylosus. Addition of alpha-ketoglutarate generally increased the concentration of 3-methylbutanoic acid for both S. xylosus and S. carnosus.

    M3 - Journal article

    VL - 68

    SP - 193

    EP - 200

    JO - Meat Science

    JF - Meat Science

    SN - 0309-1740

    ER -