INVESTIGADORES
ARENA Mario Eduardo
artículos
Título:
INFLUENCE OF PHENOLIC COMPOUNDS ON THE GROWTH AND ARGININE DEIMINASE SYSTEM IN A WINE LACTIC ACID BACTERIUM
Autor/es:
ALBERTO MR; MANCA DE NADRA MC; ARENA MARIO EDUARDO
Revista:
BRAZILIAN JOURNAL OF MICROBIOLOGY
Editorial:
SOC BRASILEIRA MICROBIOLOGIA
Referencias:
Año: 2012 vol. 43 p. 167 - 176
ISSN:
1517-8382
Resumen:
The influence of seven phenolic compounds, normally present in wine, on the growth and arginine
deiminase system (ADI) of Lactobacillus hilgardii X1B, a wine lactic acid bacterium, was established. This
system provides energy for bacterial growth and produces citrulline that reacts with ethanol forming the
carcinogen ethyl carbamate (EC), found in some wines. The influence of phenolic compounds on bacterial
growth was compound dependent. Growth and final pH values increased in presence of arginine. Arginine
consumption decreased in presence of protocatechuic and gallic acids (31 and 17%, respectively) and
increased in presence of quercetin, rutin, catechin and the caffeic and vanillic phenolic acids (between 10
and 13%, respectively). ADI enzyme activities varied in presence of phenolic compounds. Rutin, quercetin
and caffeic and vanillic acids stimulated the enzyme arginine deiminase about 37-40%. Amounts of 200
mg/L gallic and protocatechuic acids inhibited the arginine deiminase enzyme between 53 and 100%,
respectively. Ornithine transcarbamylase activity was not modified at all concentrations of phenolic
compounds. As gallic and protocatechuic acids inhibited the arginine deiminase enzyme that produces
citrulline, precursor of EC, these results are important considering the formation of toxic compounds.Lactobacillus hilgardii X1B, a wine lactic acid bacterium, was established. This
system provides energy for bacterial growth and produces citrulline that reacts with ethanol forming the
carcinogen ethyl carbamate (EC), found in some wines. The influence of phenolic compounds on bacterial
growth was compound dependent. Growth and final pH values increased in presence of arginine. Arginine
consumption decreased in presence of protocatechuic and gallic acids (31 and 17%, respectively) and
increased in presence of quercetin, rutin, catechin and the caffeic and vanillic phenolic acids (between 10
and 13%, respectively). ADI enzyme activities varied in presence of phenolic compounds. Rutin, quercetin
and caffeic and vanillic acids stimulated the enzyme arginine deiminase about 37-40%. Amounts of 200
mg/L gallic and protocatechuic acids inhibited the arginine deiminase enzyme between 53 and 100%,
respectively. Ornithine transcarbamylase activity was not modified at all concentrations of phenolic
compounds. As gallic and protocatechuic acids inhibited the arginine deiminase enzyme that produces
citrulline, precursor of EC, these results are important considering the formation of toxic compounds.