γ-Glutamyl Cysteine Ligase of Lactobacillus reuteri Synthesizes γ-Glutamyl Dipeptides in Sourdough.

Abstract

Kokumi-active γ-glutamyl dipeptides (γ-GPs) accumulate in fermented food. γ-Glutamyl transferase, glutaminase, glutathione synthetase, and γ-glutamyl cysteine ligase (GCL) may synthesize γ-GPs. The genome of Lactobacillus reuteri encodes GCL but not glutathione synthetase or glutamyl transferase; therefore, this study investigated the role of GCL in γ-GP synthesis by L. reuteri LTH5448. Phylogenomic analysis of gcl in lactobacilli demonstrated that three genes coding for GCL are present in L. reuteri; two of these are present in L. reuteri LTH5448. Two deletion mutants of L. reuteri LTH5448, L. reuteri LTH5448Δ gcl1 and LTH5448Δ gcl1Δ gcl2, were constructed by double crossover mutagenesis. Growth and oxygen resistance of the mutants were comparable to the wild type. γ-Glu-Glu, γ-Glu-Leu, γ-Glu-Ile, γ-Glu-Val, and γ-Glu-Cys were quantified in buffer and sourdough fermentations by liquid chromatography-mass spectrometry. The wild type and L. reuteri Δ gcl1 but not Δ gcl1Δ gcl2 converted amino acids to γ-Glu-Cys. γ-Glu-Ile accumulation was reduced in both mutants; however, the disruption of gcl did not alter the biosynthesis of the other γ-GPs. In conclusion, gcl1 in L. reuteri mediates γ-Glu-Ile synthesis, gcl2 mediates γ-Glu-Cys synthesis, but neither gene affected synthesis of other γ-GPs. This study facilitates selection of starter cultures that synthesize γ-Glu peptides with kokumi activity and, thus, improve the taste of fermented foods.