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Lactic acid bacteria decarboxylates hydroxycinnamic acids under acidic environments.

Carlos Porras-Guardado1, Rafael Jimenez-Flores1, M Monica Giusti1

  • 1The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210-1007, USA.

Food Research International (Ottawa, Ont.)
|November 11, 2025
PubMed
Summary
This summary is machine-generated.

Lactic acid bacteria (LAB) can produce 4-vinylphenols from hydroxycinnamic acids (HCAs) for potential food colorants. This study shows LAB decarboxylate HCAs at acidic pH, though at slower rates than neutral pH.

Keywords:
4-vinylphenolsCaffeic acidFerulic acidHydroxystyreneL. plantarumP-coumaric acidPyranoanthocyanins

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Area of Science:

  • Food Science
  • Microbiology
  • Biochemistry

Background:

  • Lactic acid bacteria (LAB) possess enzymes capable of decarboxylating hydroxycinnamic acids (HCAs) into 4-vinylphenols.
  • These 4-vinylphenols are precursors to stable pyranoanthocyanin pigments, which are valuable as food colorants.
  • Optimal conditions for LAB growth and pyranoanthocyanin production differ, posing a challenge for simultaneous production.

Purpose of the Study:

  • To investigate the decarboxylation efficiency of specific LAB strains (Lactiplantibacillus plantarum, Enterococcus mundtii, Pediococcus pentosaceus) under acidic conditions (pH 4.1) conducive to pyranoanthocyanin formation.
  • To compare the decarboxylation rates and yields of these LAB strains at pH 4.1 versus pH 6.0 for p-coumaric, caffeic, and ferulic acids.
  • To evaluate the reaction kinetics of HCA decarboxylation by these LAB strains.

Main Methods:

  • Selected LAB strains were incubated with p-coumaric, caffeic, and ferulic acids at pH 4.1 and pH 6.0 for 24 hours.
  • High-performance liquid chromatography with a photodiode array detector (HPLC-PDA) was used to monitor the reaction and quantify compound concentrations.
  • Standard curves were utilized for accurate concentration calculations, and reaction kinetics were analyzed.

Main Results:

  • All three tested LAB strains demonstrated the ability to decarboxylate HCAs at pH 4.1, albeit at reduced rates compared to pH 6.0.
  • L. plantarum exhibited higher formation rates for 4-vinylphenol, 4-vinylcatechol, and 4-vinylguaiacol at pH 6.0 than at pH 4.1.
  • Decarboxylation yields for p-coumaric acid (~80%) and caffeic acid (~58%) were consistent across strains and pH levels, while ferulic acid yields varied, being high for L. plantarum (~88%) but lower for E. mundtii and P. pentosaceus at pH 4.1 (~25%).

Conclusions:

  • Lactic acid bacteria can perform hydroxycinnamic acid decarboxylation under acidic conditions relevant for pyranoanthocyanin production.
  • While acidic conditions support HCA decarboxylation, reaction rates are generally lower than at neutral pH.
  • Bacterial activity and strain-specific responses influence the efficiency of ferulic acid decarboxylation at lower pH, impacting potential food colorant precursor yields.