CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
capítulos de libros
Título:
Catabolism of arginine. Agmatine and putrescine production by lactic acid bacteria
Autor/es:
MARÍA C. MANCA DE NADRA AND FABIANA M. SAGUIR
Libro:
Nitrogen Compounds Metabolism by Lactic Acid Bacteria,
Editorial:
Transworld Research Network
Referencias:
Año: 2008; p. 81 - 103
Resumen:
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.
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.
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.