Effect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria. A Structure-Activity Relationship Study

STIVALA, MARÍA GILDA; AREDES FERNÁNDEZ, PEDRO; ENRIZ, DANIEL; VILLECCO, MARGARITA BEATRIZ

AMERICAN SOCIETY FOR ENOLOGY AND VITICULTURE

AMER SOC ENOLOGY VITICULTURE

Lugar: Washington; Año: 2017 vol. 68 p. 228 - 233

0002-9254

The effect of wine phenolic compounds (PCs) such as hydroxybenzoic acids, hydroxycinnamic acids and a flavanol on growth of Lactobacillus hilgardii and Pediococcus pentosaceus, both isolated from argentine red wine, was for the first time assayed in synthetic wine-like medium. At a concentration of 400 mg/L and after 96 h of incubation, highest inhibition of L. hilgardii 6F, L. hilgardii X1B and P. pentosaceus 12p occurred with trans-caffeic and trans-p-coumaric acid, producing damage of cell integrity. P. pentosaceus was most sensitive to PCs. A structure-antibacterial activity relationship (SAR) study of the PC revealed that trans-caffeic and trans-p-coumaric acid have similar electronic distribution with an interatomic distance of 8 Å between the catechol hydroxyls and the carboxylic group. These structural requirements are necessary to determine a pattern of pharmacophores responsible for antibacterial activity. The current study of the molecular and electronic properties of PCs allowed to establish a pharmacophoric pattern responsible for antibacterial activity to control wine spoilage lactic acid bacteria.antibacterial activityhydroxycinnami