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Factors Affecting the Production of Putrescine from Agmatine by Lactobacillus Hilgardii X1B Isolated from Wine M.E

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Factors Affecting the Production of Putrescine from Agmatine by Lactobacillus Hilgardii X1B Isolated from Wine M.E View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by CONICET Digital Journal of Applied Microbiology ISSN 1364-5072 ORIGINAL ARTICLE Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine M.E. Arena1,2* , J.M. Landete1 , M.C. Manca de Nadra2,3*, I. Pardo1 and S. Ferrer1 1 ENOLAB Laboratori de Microbiologia Enolo` gica, Departament de Microbiologia i Ecologia, Facultat de Cie` ncies Biolo` giques, Universitat de Vale` n- cia, Valencia, Spain 2 Facultad de Bioquı´mica, Quı´mica y Farmacia, Universidad Nacional de Tucuma´ n, Argentina 3 CERELA-CONICET, Tucuma´ n, Argentina Keywords Abstract agmatine deiminase, biogenic amines, lactic acid bacteria, putrescine, wine. Aims: To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X1B. Correspondence Methods and Results: The putrescine formation from agmatine by resting cells Sergi Ferrer, ENOLAB Laboratori de Micro- (the normal physiological state in wine) of lactic acid bacteria isolated from biologia Enolo` gica, Departament de Micro- wine has been determined for the first time. Agmatine deiminase and N-carba- biologia i Ecologia, Facultat de Cie` ncies moylputrescine hydrolase enzymes, determined by HPLC and LC-Ion Trap Biolo` giques, Universitat de Vale` ncia, Dr. Moli- ner 50, Burjassot, E-46100 Valencia, Spain. Mass Spectrometry, carried out the putrescine synthesis from agmatine. The E-mail: [email protected] influence of pH, temperature, organic acids, amino acids, sugars and ethanol on the putrescine formation in wine was determined. *Career Investigators of CONICET-Argentina. Conclusions: Resting cells of Lact. hilgardii X1B produce putrescine in wine. The putrescine production was carried out from agmatine through the agma- These authors contributed equally to this tine deiminase system. work and are considered joint first authors. Significance and Impact of the Study: These results have significance from two 2007 ⁄ 0608: received 29 July 2007, revised 12 points of view, wine quality and toxicological and microbiological aspects, tak- December 2007 and accepted 14 December ing account that putrescine, which origin is still controversial, is quantitatively 2007 the main biogenic amine found in wine. doi:10.1111/j.1365-2672.2008.03725.x Putrescine in grapevines has been associated with the Introduction potassium deficiencies of the soil (Brodequis et al. 1989). The knowledge of biogenic amines production in foods Thus, viticultural practices may contribute to the presence and alcoholic beverages is important from both toxicologi- of putrescine in wine (Leita˜o et al. 2005). The vinification cal and technological aspects, as these compounds may method may also influence the final amine concentration cause food poisoning (Joosten and Northolt 1989). Alco- in wine (Coton et al. 1999; Lounvaud-Funel and Joyeux holic beverages have been observed to be a dietary precipi- 1994). The presence of biogenic amines in wine has been tant of headaches in patients with migraines (Vidal-Carou suggested as an index of poor quality or of bad manufac- et al. 1990; Peatfield 1995). Furthermore, biogenic amines turing practices (Radler and Fa¨th 1991; Lehtonen et al. such as tyramine and diamines such as putrescine and 1992). Biogenic amines could be formed by lactic acid bac- cadaverine have been described as precursors of carcino- teria (LAB) during fermentation of alcoholic beverages, genic nitrosamines (ten Brink et al. 1990). Moreover, the and lactobacilli seem to be the main factor affecting amine simultaneous presence in alcoholic beverages of ethanol formation during alcoholic beverages storage (Donhauser and polyamines (i.e. putrescine, spermine and spermidine) et al. 1992). Amino acid decarboxylating enzymes have could strengthen the toxic effect of other biogenic amines. been reported as responsible for biogenic amines forma- Putrescine and cadaverine, although not toxic in them- tion (Farı´as et al. 1993, 1995; Kalacˇ et al. 2002). selves, intensify the adverse effects of histamine and tyra- Putrescine is the most abundant biogenic amine found mine as they interfere with the enzymes that metabolize in wine (Lethonen et al. 1992; Glo´ria et al. 1998; Soufle- them (ten Brink et al. 1990; Straub et al. 1995). ros et al. 1998; Landete et al. 2005); and this amine could ª 2008 The Authors Journal compilation ª 2008 The Society for Applied Microbiology, Journal of Applied Microbiology 1 Putrescine production by Lact. hilgardii M.E. Arena et al. be formed from ornithine, as in Oenococcus oeni (Guer- The aim of this study is to determine the ability of rini et al. 2002), or from agmatine as in Bacillus subtilis Lact. hilgardii X1B to produce putrescine from agmatine, (Sekowska et al. 1998). Agmatine is the most abundant in and to establish the influence of the different physico- beers (40–56%), followed by putrescine (13–42%) (Glo´ria chemical factors in this conversion. and Izquierdo-Pulido 1999); and agmatine has also been reported in other foods as milk (Bardocz 1993; Lima and Material and methods Glo´ria 1999). In wines, agmatine has been found mainly ) in red wines, with a maximum value of about 20 mg l 1 Micro-organism (Anli et al. 2004; Bauza et al. 1995; Bover-Cid et al. 2006). Lactobacillus hilgardii X1B, was isolated and identified Putrescine is formed by the decarboxylation of either from an Argentinean wine (Strasser de Saad and Manca ornithine or arginine into agmatine, which is then directly de Nadra 1987), and its identity was confirmed according or indirectly converted into putrescine via carbamoylpu- to the FISH method (Blasco et al. 2003). trescine. In a previous paper, Arena and Manca de Nadra (2001) reported that Lact. hilgardii X B is able to produce 1 Culture conditions putrescine from arginine. In this strain, the putrescine production from arginine involves the formation of both Agmatine degradation was determined in the basal med- ) agmatine and ornithine. According the metabolites for- ium (BM) containing in g l 1: 2, tryptone (Cultimed mation from arginine, the data indicate that agmatine E-08110, Panreac, Spain); 2, yeast extract (Pronadisa, could contribute to the putrescine formation. 170200, Spain); 1, glucose (Panreac 131341, Spain); 0Æ02, The decrease in agmatine levels in food could be K2HPO4;0Æ03, KH2PO4;0Æ02, MnSO4;0Æ03, MgClÆ6H2O related to its role as a precursor of polyamines: putres- and 12% tomato juice that exerted a stimulatory effect on cine, spermidine and spermine, essential growth factors the growth of LAB (Babu et al. 1992; Dicks et al. 1995; for several micro-organisms (Bardocz 1993; Lima and Arena and Manca de Nadra 2002). Glo´ria 1999). However there is no information available The medium was adjusted to pH 6Æ0, optimal for growth )1 on the putrescine formation from agmatine in LAB iso- of Lact. hilgardii X1B, with 1 mmol l KOH before sterili- lated from beverages. zation in autoclave at 121°C for 20 min. Sterile-filtered ) Different pathways for conversion of agmatine into agmatine was added as part of BM to 1 g l 1. Biogenic putrescine have been reported in other micro-organisms: amine standards (agmatine and putrescine) were pur- (a) agmatine ureohydrolase and urease pathway for chased from Sigma Chemical Co. (St Louis, MO, USA). B. subtilis (Sekowska et al. 1998), or (b) agmatine deimin- ase and N-carbamoylputrescine hydrolase pathway for Amine formation by resting cells Streptococcus faecalis and Pseudomonas aeruginosa (Simon and Stalon 1982; Lu et al. 2002) (Scheme 1). Lactobacillus hilgardii X1B was grown statically at 28°Cin The fermented beverages are complex systems with a the BM. Cultures were harvested after an incubation of wide number of factors influencing the metabolic activi- 24 h. Cells were washed with sterile sodium phosphate ) ties of micro-organisms. A large host of factors has been buffer 0Æ2 mol l 1 pH 6Æ0. Centrifuged cells were resus- observed to affect the wine bacterial metabolism, includ- pended in the same buffer to OD600nm =0Æ80. ing, temperature, pH, alcohol content, organic acid and The reaction mixture to determine the putrescine forma- sugar concentration and the time of bacterial survival tion contained in a final volume of 1Æ5 ml: 0Æ5-ml sodium ) (Buteau et al. 1984; Radler and Fa¨th 1991; Glo´ ria et al. phosphate buffer pH 6Æ0(0Æ2 mol l 1), 0Æ5mll-agmatine ) 1998). solution (3 g l 1) adjusted to pH 6Æ0; 0Æ5 ml cells suspen- sion. In different assays, this sodium phosphate buffer ) (a) (0Æ2 mol l 1) was added individually with 0, 0Æ5, 1Æ0, 5Æ0, Agmatine ureohydrolase ) Agmatine Urea + Putrescine 10 and 20 g l 1 of: arginine, citrulline, ornithine, glucose, )1 dl Urease fructose, or 0, 0Æ5, 1Æ0, 5Æ0 and 10 g l of: -lactic acid, Urea 2 NH + CO 3 2 l-malic acid, dl-malic acid, citric acid, tartaric acid or dif- (b) ferent ethanol concentrations (0%, 5%, 10%, 12%, 15%, Agmatine deiminase 20% v ⁄ v). To check the actual effect of wine on putrescine Agmatine NH + N-carbamoylputrescine 3 formation, similar experiments were carried out in a Span- N-carbamoylputrescine hydrolase ish Tempranillo wine instead of buffer, added with the N-carbamoylputrescine Putrescine + NH3 same compounds at the same concentrations mentioned Scheme 1 before, but at the pH of the wine (3Æ40). Before these ª 2008 The Authors 2 Journal compilation ª 2008 The Society for Applied Microbiology, Journal of Applied Microbiology M.E. Arena et al. Putrescine production by Lact. hilgardii ) corrections this wine contained in g l 1 0Æ56 of citric acid, Urea determination 3Æ60 of tartaric acid, 0Æ04 of succinic acid, 1Æ26 of lactic acid, 4Æ19 of malic acid, and 0Æ01 of glucose. Urea was measured by an enzymatic method (kit The reaction mixtures were incubated overnight at 1810057, from Wiener, Rosario, Argentina). 28°C in screw-capped tubes unless otherwise specified. To study the influence of pH and temperature, the reaction Statistical analysis mixtures were assayed at 0, 4, 24, 28, 37, 40 and 50°Cat pH 6Æ0; and at 28°C the assays were carried out at pH To validate the method the MINITAB Student test was values of 2Æ5, 3Æ2, 3Æ5, 4Æ0, 4Æ5, 6Æ0, 7Æ0, 8Æ0 and 10Æ0.
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