Mira de Orduña R, Liu S Q, Patchett M L, Pilone G J
Institute of Molecular BioSciences, Massey University, Palmerston North, New Zealand.
J Appl Microbiol. 2000 Sep;89(3):547-52. doi: 10.1046/j.1365-2672.2000.01135.x.
The excretion of citrulline, a precursor of carcinogenic ethyl carbamate, formed from arginine degradation by malolactic bacteria in wine is of toxicological concern. The arginine metabolism of resting cells of Lactobacillus buchneri CUC-3 and Oenococcus oeni Lo1l1 was examined. The citrulline excretion rate was found to be linearly correlated to the arginine degradation rate. It was possible to calculate an arginine to citrulline conversion ratio which could be used to predict the amount of citrulline expected after the degradation of a known quantity of arginine. The conversion ratios determined in this study were similar to data calculated from other authors for fermentations in wine and ranged between 4.0% and 7.7%. Ribose, fructose and glucose inhibited the degradation of arginine in Lact. buchneri CUC-3, and inhibition of arginine degradation by glucose correlated with higher arginine to citrulline conversion ratios. The work presents new results of arginine metabolism in malolactic bacteria and gives starting points for investigations in wine.
葡萄酒中由苹果酸-乳酸细菌通过精氨酸降解形成的致癌物质氨基甲酸乙酯的前体瓜氨酸的排泄具有毒理学意义。研究了布氏乳杆菌CUC-3和酒类酒球菌Lo1l1静息细胞的精氨酸代谢。发现瓜氨酸排泄率与精氨酸降解率呈线性相关。可以计算出精氨酸与瓜氨酸的转化率，该转化率可用于预测已知量精氨酸降解后预期的瓜氨酸量。本研究确定的转化率与其他作者计算的葡萄酒发酵数据相似，范围在4.0%至7.7%之间。核糖、果糖和葡萄糖抑制布氏乳杆菌CUC-3中精氨酸的降解，葡萄糖对精氨酸降解的抑制与较高的精氨酸与瓜氨酸转化率相关。这项工作展示了苹果酸-乳酸细菌中精氨酸代谢的新结果，并为葡萄酒研究提供了切入点。
