Centro Científico Tecnológico CCT-CONICET , Tucumán , Argentina.
Braz J Microbiol. 2012 Jan;43(1):167-76. doi: 10.1590/S1517-838220120001000018. Epub 2012 Jun 1.
The influence of seven phenolic compounds, normally present in wine, on the growth and arginine deiminase system (ADI) of Lactobacillus hilgardii X1B, a wine lactic acid bacterium, was established. This system provides energy for bacterial growth and produces citrulline that reacts with ethanol forming the carcinogen ethyl carbamate (EC), found in some wines. The influence of phenolic compounds on bacterial growth was compound dependent. Growth and final pH values increased in presence of arginine. Arginine consumption decreased in presence of protocatechuic and gallic acids (31 and 17%, respectively) and increased in presence of quercetin, rutin, catechin and the caffeic and vanillic phenolic acids (between 10 and 13%, respectively). ADI enzyme activities varied in presence of phenolic compounds. Rutin, quercetin and caffeic and vanillic acids stimulated the enzyme arginine deiminase about 37-40%. Amounts of 200 mg/L gallic and protocatechuic acids inhibited the arginine deiminase enzyme between 53 and 100%, respectively. Ornithine transcarbamylase activity was not modified at all concentrations of phenolic compounds. As gallic and protocatechuic acids inhibited the arginine deiminase enzyme that produces citrulline, precursor of EC, these results are important considering the formation of toxic compounds.
研究了葡萄酒中常见的 7 种酚类化合物对葡萄酒乳杆菌 X1B（一种葡萄酒乳酸菌）生长和精氨酸脱亚氨酶（ADI）系统的影响。该系统为细菌生长提供能量，并产生瓜氨酸，与乙醇反应生成存在于某些葡萄酒中的致癌物质——氨基甲酸乙酯（EC）。酚类化合物对细菌生长的影响取决于化合物的种类。在有精氨酸的情况下，细菌的生长和最终 pH 值增加。在原儿茶酸和没食子酸（分别为 31%和 17%）存在的情况下，精氨酸的消耗减少，而在槲皮素、芦丁、儿茶素和咖啡酸、香草酸（分别为 10%至 13%）存在的情况下，精氨酸的消耗增加。ADI 酶活性随酚类化合物的存在而变化。芦丁、槲皮素和咖啡酸、香草酸可刺激精氨酸脱亚氨酶约 37-40%。200mg/L 没食子酸和原儿茶酸分别抑制精氨酸脱亚氨酶酶活性 53%至 100%。鸟氨酸转氨甲酰酶的活性在所有酚类化合物浓度下均未发生改变。由于没食子酸和原儿茶酸抑制了产生瓜氨酸的精氨酸脱亚氨酶酶，瓜氨酸是 EC 的前体，因此这些结果在考虑有毒化合物的形成时非常重要。
