INVESTIGADORES
ARENA Mario Eduardo
artículos
Título:
INFLUENCE OF ETHANOL AND LOW PH ON ARGININE AND CITRULLINE METABOLISM IN LACTIC ACID BACTERIA FROM WINE
Autor/es:
MARIO E. ARENA; MARÍA C. MANCA DE NADRA
Revista:
RESEARCH IN MICROBIOLOGY
Editorial:
Elsevier
Referencias:
Lugar: Amsterdam, Holanda.; Año: 2005 p. 858 - 864
ISSN:
0923-2508
Resumen:
Abstract
The aim of this work was to study the effects of ethanol on cell growth and arginine and citrulline metabolism in two heterofermentative
lactic acid bacteria from wine, and to determine their possible association with the formation of ethyl carbamate (EC), a carcinogenic
compound. Lactobacillus hilgardii X 1 B is able to utilize arginine and citrulline, while Oenococcus oeni m can only use citrulline, a precursor
of EC. Growth of both microorganisms was partially inhibited by 10 and 15% (v/v) ethanol. Specific arginine consumption by L. hilgardiiLactobacillus hilgardii X 1 B is able to utilize arginine and citrulline, while Oenococcus oeni m can only use citrulline, a precursor
of EC. Growth of both microorganisms was partially inhibited by 10 and 15% (v/v) ethanol. Specific arginine consumption by L. hilgardiiL. hilgardii
increased when the pH value diminished from 6.5 to 3.8, but was not affected by an increasing ethanol concentration. However, the ethanol
concentration affected the specific citrulline consumption of both microorganisms. Arginine metabolism by L. hilgardii X 1 B increased the
amount of citrulline, thus allowing production of EC in the medium. Citrulline utilization by both microorganisms, at all pH values studied,
indirectly inhibited the formation of EC; indeed, one of the precursors had practically disappeared after 48 h of incubation. Due to its ability
to form precursors, L. hilgardii X 1 B has the potential to contribute to EC formation, whereas citrulline utilization by O. oeni m in the presence
of ethanol may contribute to diminishing the formation of EC. Rapid degradation of citrulline in the presence of ethanol by O. oeni m is
important from a toxicological point of view, because it is important to keep the EC levels as low as possible.L. hilgardii X 1 B increased the
amount of citrulline, thus allowing production of EC in the medium. Citrulline utilization by both microorganisms, at all pH values studied,
indirectly inhibited the formation of EC; indeed, one of the precursors had practically disappeared after 48 h of incubation. Due to its ability
to form precursors, L. hilgardii X 1 B has the potential to contribute to EC formation, whereas citrulline utilization by O. oeni m in the presence
of ethanol may contribute to diminishing the formation of EC. Rapid degradation of citrulline in the presence of ethanol by O. oeni m is
important from a toxicological point of view, because it is important to keep the EC levels as low as possible.L. hilgardii X 1 B has the potential to contribute to EC formation, whereas citrulline utilization by O. oeni m in the presence
of ethanol may contribute to diminishing the formation of EC. Rapid degradation of citrulline in the presence of ethanol by O. oeni m is
important from a toxicological point of view, because it is important to keep the EC levels as low as possible.O. oeni m is
important from a toxicological point of view, because it is important to keep the EC levels as low as possible.
.2005 Elsevier SAS. All rights reserved.2005 Elsevier SAS. All rights reserved.
Keywords: Arginine; Citrulline; Ethanol; Ethyl-carbamate; Lactic acid bacteriaArginine; Citrulline; Ethanol; Ethyl-carbamate; Lactic acid bacteria