Arena M E, Landete J M, Manca de Nadra M C, Pardo I, Ferrer S
ENOLAB Laboratori de Microbiologia Enològica, Departament de Microbiologia i Ecologia, Facultat de Ciències Biològiques, Universitat de València, Valencia, Spain.
J Appl Microbiol. 2008 Jul;105(1):158-65. doi: 10.1111/j.1365-2672.2008.03725.x. Epub 2008 Jan 31.
To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X(1)B.
The putrescine formation from agmatine by resting cells (the normal physiological state in wine) of lactic acid bacteria isolated from wine has been determined for the first time. Agmatine deiminase and N-carbamoylputrescine hydrolase enzymes, determined by HPLC and LC-Ion Trap Mass Spectrometry, carried out the putrescine synthesis from agmatine. The influence of pH, temperature, organic acids, amino acids, sugars and ethanol on the putrescine formation in wine was determined.
Resting cells of Lact. hilgardii X(1)B produce putrescine in wine. The putrescine production was carried out from agmatine through the agmatine deiminase system.
These results have significance from two points of view, wine quality and toxicological and microbiological aspects, taking account that putrescine, which origin is still controversial, is quantitatively the main biogenic amine found in wine.
阐明并表征希氏乳杆菌X(1)B从胍丁胺合成代谢腐胺的途径。
首次测定了从葡萄酒中分离出的乳酸菌静息细胞（葡萄酒中的正常生理状态）从胍丁胺形成腐胺的情况。通过高效液相色谱法和液相色谱-离子阱质谱法测定的胍丁胺脱亚氨酶和N-氨甲酰腐胺水解酶催化了从胍丁胺合成腐胺的过程。测定了pH、温度、有机酸、氨基酸、糖和乙醇对葡萄酒中腐胺形成的影响。
希氏乳杆菌X(1)B的静息细胞在葡萄酒中产生腐胺。腐胺的产生是通过胍丁胺脱亚氨酶系统从胍丁胺进行的。
考虑到腐胺的来源仍存在争议，但其是葡萄酒中定量发现的主要生物胺，这些结果从葡萄酒质量以及毒理学和微生物学两个角度来看都具有重要意义。
