CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
Int J Food Microbiol. 2009 Oct 31;135(2):144-51. doi: 10.1016/j.ijfoodmicro.2009.07.031. Epub 2009 Aug 4.
The aim of this work was to investigate the effect of phenolic acids on cell membrane permeability of lactic acid bacteria from wine. Several phenolic acids were tested for their effects on the cell membrane of Oenococcus oeni and Lactobacillus hilgardii by measuring potassium and phosphate efflux, proton influx and by assessing culture viability employing a fluorescence technique based on membrane integrity. The experimental results indicate that hydroxycinnamic acids (p-coumaric, caffeic and ferulic acids) induce greater ion leakages and higher proton influx than hydroxybenzoic acids (p-hydroxibenzoic, protocatechuic, gallic, vanillic, and syringic acids). Among the hydroxycinnamic acids, p-coumaric acid showed the strongest effect. Moreover, the exposure of cells to phenolic acids caused a significant decrease in cell culture viability, as measured by the fluorescence assay, in both tested strains. The results agree with previous results obtained in growth experiments with the same strains. Generally, phenolic acids increased the cell membrane permeability in lactic acid bacteria from wine. The different effects of phenolic acids on membrane permeability could be related to differences in their structure and lipophilic character.
本工作旨在研究酚酸对葡萄酒中乳酸菌细胞膜通透性的影响。通过测量钾离子和磷酸盐的外溢、质子内流以及采用基于细胞膜完整性的荧光技术评估培养物活力，测试了几种酚酸对片球菌（Oenococcus oeni）和乳杆菌（Lactobacillus hilgardii）细胞膜的影响。实验结果表明，羟基肉桂酸（对香豆酸、咖啡酸和阿魏酸）引起的离子泄漏和质子内流大于羟基苯甲酸（对羟基苯甲酸、原儿茶酸、没食子酸、香草酸和丁香酸）。在羟基肉桂酸中，对香豆酸的作用最强。此外，如荧光测定法所测量的，酚酸暴露于细胞会导致两种测试菌株的细胞培养活力显著下降。这些结果与用相同菌株进行生长实验所获得的先前结果一致。一般来说，酚酸会增加葡萄酒中乳酸菌的细胞膜通透性。酚酸对膜通透性的不同影响可能与其结构和疏水性特征的差异有关。
