葡萄酒中希氏乳杆菌对没食子酸和儿茶素的代谢

Metabolism of gallic acid and catechin by Lactobacillus hilgardii from wine.

作者信息

Alberto María R, Gómez-Cordovés Carmen, Manca de Nadra María C

机构信息

Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000 Tucumán, Argentina.

出版信息

J Agric Food Chem. 2004 Oct 20;52(21):6465-9. doi: 10.1021/jf049239f.

DOI:10.1021/jf049239f

PMID:15479008

Abstract

The ability of Lactobacillus hilgardii 5w 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.

摘要

评估了希氏乳杆菌5w代谢没食子酸和儿茶素的能力。它在含有没食子酸或儿茶素的复合培养基中生长。通过高效液相色谱法分析代谢产物，并通过将保留时间和光谱数据与数据库标准进行比较来鉴定。在没食子酸生长的培养物中，检测到没食子酸、连苯三酚、儿茶酚、原儿茶酸、对羟基苯甲酸、对羟基苯甲醛和对羟基苄醇。在儿茶素生长的培养物中，检测到儿茶素、没食子酸、连苯三酚、儿茶酚、对羟基苯甲酸、乙酰香草酮和高香草酸。这项工作提供了葡萄酒中希氏乳杆菌降解没食子酸和儿茶素的证据。