Landete José Maria, Pardo Isabel, Ferrer Sergi
ENOLAB-Laboratori de Microbiologia Enològica, Departament de Microbiologia i Ecologia, Facultat de Biologia, Universitat de València, Burjassot-València, Spain.
FEMS Microbiol Lett. 2006 Jul;260(1):84-90. doi: 10.1111/j.1574-6968.2006.00294.x.
Fermented foods are frequently contaminated by histamine that is generated by microorganisms with histidine decarboxylase activity. The ingestion of large amounts of histamine can cause serious toxicological problems in humans. A study of the effects of histamine, histidine, and growth phase on histamine production by lactic acid bacteria isolated from wine is reported here. With northern blots and specific activity analysis, we observed that histidine induces the expression of the histidine decarboxylase gene (hdc) and that histamine causes a decrease in the expression of this gene. The expression of hdc is also mediated by the bacterial growth phase. Histidine and histamine do not affect histidine decarboxylase activity, whereas pyridoxal 5'-phosphate does. Data on histamine-producing lactic acid bacteria isolated from wine should contribute to the prevention of histamine formation during winemaking and storage.
发酵食品经常被具有组氨酸脱羧酶活性的微生物产生的组胺污染。大量摄入组胺会在人体中引发严重的毒理学问题。本文报道了一项关于组胺、组氨酸和生长阶段对从葡萄酒中分离出的乳酸菌产生组胺的影响的研究。通过Northern印迹法和比活性分析，我们观察到组氨酸诱导组氨酸脱羧酶基因（hdc）的表达，而组胺会导致该基因表达下降。hdc的表达也受细菌生长阶段的介导。组氨酸和组胺不影响组氨酸脱羧酶活性，而磷酸吡哆醛则会影响。从葡萄酒中分离出的产组胺乳酸菌的数据应有助于预防酿酒和储存过程中组胺的形成。
