METABOLISM OF GALLIC ACID AND CATECHIN BY Lactobacillus hilgardii FROM WINE

ALBERTO M. R.; GÓMEZ CORDOVÉS C.; MANCA DE NADRA M. C.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

American chemical Society Publications

Lugar: Washington; Año: 2004 vol. 52 p. 6465 - 6469

0021-8561

The ability of Lactobacillus hilgardii5w to metabolize gallic acid and catechin was evaluated. It was grown in a complex medium containing gallic acid or catechin. The metabolites were analyzed by high-performance liquid chromatography and identified by comparing the retention times and spectral data with the standards of a database. In gallic acid-grown cultures, gallic acid, pyrogallol, catechol, protocatechuic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol were detected. In catechin-grown cultures, catechin, gallic acid, pyrogallol, catechol, p-hydroxybenzoic acid, acetovanillone, and homovanillic acid were detected. This work presents evidence of gallic acid and catechin degradation by L. hilgardii from wine. KEYWORDS: Lactobacillus hilgardii; gallic acid; catechin