Arena Mario E, Lisi María S, Manca de Nadra María C, Alberto María R
Universidad Nacional de Tucumán (UNT), Argentina; Centro Científico Tecnológico CCT-CONICET, Tucumán, Argentina.
J Sci Food Agric. 2013 Jan 15;93(1):142-8. doi: 10.1002/jsfa.5741. Epub 2012 Jun 13.
Lactobacillus hilgardii, a wine lactic acid bacterium, is able to use arginine, through the arginine deiminase pathway with the formation of citrulline, a precursor of the carcinogen ethyl carbamate. The influence of different Argentine wine varieties (Merlot, Cabernet Sauvignon and Malbec), on bacterial growth and arginine metabolism was examined. Furthermore, the effect of different components normally present in wines on the enzyme activities of the arginine deiminase system was determined.
Malbec wine under all conditions assayed (33, 50 and 100% supplemented wine:basal media) showed higher arginine consumption and citrulline production than the other wines, as well as the highest bacterial growth and survival of Lactobacillus hilgardii X₁B. Glucose and L-malic inhibited both arginine deiminase enzymes while fructose and citric acid only inhibited arginine deiminase. The red wines assayed in this study had different composition, and this is an explanation for the different behavior of the bacterium.
The highest citrulline production in Malbec wine could be correlated with its lower concentrations of glucose, fructose, citric and phenolic acid than the other wines. Therefore, a wine with lower concentration of these sugars and acids could be dangerous due to the formation of ethyl carbamate precursors.
希氏乳杆菌是一种葡萄酒乳酸菌，能够通过精氨酸脱亚氨酶途径利用精氨酸生成瓜氨酸，而瓜氨酸是致癌物氨基甲酸乙酯的前体。研究了不同阿根廷葡萄酒品种（梅洛、赤霞珠和马尔贝克）对细菌生长和精氨酸代谢的影响。此外，还测定了葡萄酒中通常存在的不同成分对精氨酸脱亚氨酶系统酶活性的影响。
在所有测定条件下（33%、50%和100%添加葡萄酒：基础培养基），马尔贝克葡萄酒比其他葡萄酒表现出更高的精氨酸消耗和瓜氨酸生成，以及希氏乳杆菌X₁B的最高细菌生长和存活率。葡萄糖和L-苹果酸抑制两种精氨酸脱亚氨酶，而果糖和柠檬酸仅抑制精氨酸脱亚氨酶。本研究中测定的红葡萄酒成分不同，这解释了该细菌的不同行为。
马尔贝克葡萄酒中最高的瓜氨酸生成可能与其葡萄糖、果糖、柠檬酸和酚酸浓度低于其他葡萄酒有关。因此，这些糖和酸浓度较低的葡萄酒由于氨基甲酸乙酯前体的形成可能具有危险性。
