Catabolism of arginine. Agmatine and putrescine production by lactic acid bacteria

MARÍA C. MANCA DE NADRA AND FABIANA M. SAGUIR

Nitrogen Compounds Metabolism by Lactic Acid Bacteria

Transworld Research Network

Lugar: Kerala, India; Año: 2008; p. 95 - 117

In lactic acid bacteria (LAB), three pathways for the catabolism of arginine are described. a) Strains of LAB can produce nitric oxide and citrulline from arginine in a reaction catalyzed by nitric oxide synthase. b) Arginine degradation via arginine deiminase system (ADI) may serve as additional energy source for LAB. This pathway results in the conversion of one mole of arginine into one mole of ornithine, carbon dioxide and ATP and two moles of ammonia. The formation of ammonia may be physiologically important for tolerance and adaptation of the LAB to the acid environment. However the pH increase may consequently encourage growth of food spoilage organisms. Citrulline is formed as the first product during arginine degradation in a reaction catalyzed by the enzyme arginine deiminase. c) Arginase-urease pathway conduces to the transformation of arginine into ornithine and ammonia by the combined action of arginase and urease enzymes. The biogenic amine (BA) agmatine and putrescine are formed from arginine. Agmatine and putrescine are directly produced by decarboxylation of arginine and ornithine, respectively. Agmatine synthesized from arginine can be converted into putrescine via carbamoylputrescine. The knowledge of BA concentration in foods and beverages is important from both toxicological and technological aspects. Presence of agmatine has been reported in foods such as milk and beers. Putrescine is the most abundant BA found in wine. Arginine and citrulline metabolism by LAB from wines can be associated with the formation of ethyl-carbamate. This is a spontaneous chemical reaction involving ethanol and a compound that contains a carbamyl group such as urea, citrulline or carbamyl phosphate.to the transformation of arginine into ornithine and ammonia by the combined action of arginase and urease enzymes. The biogenic amine (BA) agmatine and putrescine are formed from arginine. Agmatine and putrescine are directly produced by decarboxylation of arginine and ornithine, respectively. Agmatine synthesized from arginine can be converted into putrescine via carbamoylputrescine. The knowledge of BA concentration in foods and beverages is important from both toxicological and technological aspects. Presence of agmatine has been reported in foods such as milk and beers. Putrescine is the most abundant BA found in wine. Arginine and citrulline metabolism by LAB from wines can be associated with the formation of ethyl-carbamate. This is a spontaneous chemical reaction involving ethanol and a compound that contains a carbamyl group such as urea, citrulline or carbamyl phosphate.