Figueiredo Ana Rita, Campos Francisco, de Freitas Víctor, Hogg Tim, Couto José António
Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
Food Microbiol. 2008 Feb;25(1):105-12. doi: 10.1016/j.fm.2007.07.004. Epub 2007 Jul 31.
The aim of this work was to investigate the effect of wine phenolic aldehydes, flavonoids and tannins on growth and viability of strains of Oenococcus oeni and Lactobacillus hilgardii. Cultures were grown in ethanol-containing MRS/TJ medium supplemented with different concentrations of phenolic aldehydes or flavonoids and monitored spectrophotometrically. The effect of tannins was evaluated by monitoring the progressive inactivation of cells in ethanol-containing phosphate buffer supplemented with grape seed extracts with different molecular weight tannins. Of the phenolic aldehydes tested, sinapaldehyde, coniferaldehyde, p-hydroxybenzaldehyde, 3,4-dihydroxybenzaldehyde and 3,4,5-trihydroxybenzaldehyde significantly inhibited the growth of O. oeni VF, while vanillin and syringaldehyde had no effect at the concentrations tested. Lact. hilgardii 5 was only inhibited by sinapaldehyde and coniferaldehyde. Among the flavonoids, quercetin and kaempferol exerted an inhibitory effect especially on O. oeni VF. Myricetin and the flavan-3-ols studied (catechin and epicatechin) did not affect considerably the growth of both strains. Condensed tannins (particularly tetramers and pentamers) were found to strongly affect cell viability, especially in the case of O. oeni VF. In general, this strain was found to be more sensitive than Lact. hilgardii 5 to the phenolic compounds studied. This work contributes to the knowledge of the effect of different phenolic compounds on the activity of wine lactic acid bacteria, which, especially in the case of aldehydes and of different molecular weight fractions of tannins, is very scarce.
本研究旨在探究葡萄酒中的酚醛、黄酮类化合物和单宁对酒酒球菌和希氏乳杆菌菌株生长及活力的影响。将培养物接种于添加了不同浓度酚醛或黄酮类化合物的含乙醇MRS/TJ培养基中，并通过分光光度法进行监测。通过监测添加不同分子量单宁的葡萄籽提取物的含乙醇磷酸盐缓冲液中细胞的逐步失活情况，评估单宁的影响。在所测试的酚醛中，芥子醛、松柏醛、对羟基苯甲醛、3,4 - 二羟基苯甲醛和3,4,5 - 三羟基苯甲醛显著抑制了酒酒球菌VF的生长，而香草醛和丁香醛在所测试的浓度下没有影响。希氏乳杆菌5仅被芥子醛和松柏醛抑制。在黄酮类化合物中，槲皮素和山奈酚对酒酒球菌VF有显著抑制作用。杨梅素和所研究的黄烷 - 3 - 醇（儿茶素和表儿茶素）对两种菌株的生长影响不大。发现缩合单宁（特别是四聚体和五聚体）对细胞活力有强烈影响，尤其是对酒酒球菌VF。总体而言，发现该菌株比希氏乳杆菌5对所研究的酚类化合物更敏感。这项工作有助于了解不同酚类化合物对葡萄酒乳酸菌活性的影响，尤其是醛类和不同分子量单宁组分的影响，目前这方面的研究非常少。
