Arginine metabolism in wineLactobacillus plantarum: in vitro activities of the enzymes arginine deiminase (ADI) and ornithine transcarbamilase (OTCase)
Abstract:This work was carried out to determine the activity of enzymes involved in arginine metabolism in Lactobacillus plantarum isolated from wine and previously characterised at molecular level. The activity of the enzymes arginine deiminase and ornithine transcarbamylase was determined and citrulline and ornithine formed were analysed by HPLC analysis. Although the enzymatic activity was detected in all the strains analysed, a strong variability was observed between strains. Lactobacillus plantarum strain Lp60 is … Show more
“…The degradation of arginine played an important role in EC formation, which mainly provided the precursors of EC in grape wine brewing and spirits production (Schehl et al .,; Spano et al .,). Nevertheless, few researches presently focused on elucidating the relationship between these two enzymes and EC formation.…”
Summary
Ethyl carbamate (EC) is a potential carcinogenic compound present in most of the fermented foods. In this work, EC was inhibited through different strategies during vinification of Chinese yellow rice wine. EC can be inhibited by the use of ornithine in contrast to the control at peak point. However, the utilisation of urease resulted in little inhibitive effect on EC. The comparative data of intracellular ornithine transcarbamylase (OTCase) and arginine deiminase (ADI) among four experiments showed that EC was positively regulated by intracellular OTCase, but ADI was not determined. Extracellular urea and citrulline content was significantly increased by adding ornithine (P < 0.05), whereas ethanol played a minor role in EC formation. The correlation analysis between EC and OTCase or urea revealed a linear association (correlation coefficients above 0.8). These findings suggested that OTCase may be a required factor regulating EC formation during the brewing of Chinese yellow rice wine.
“…The degradation of arginine played an important role in EC formation, which mainly provided the precursors of EC in grape wine brewing and spirits production (Schehl et al .,; Spano et al .,). Nevertheless, few researches presently focused on elucidating the relationship between these two enzymes and EC formation.…”
Summary
Ethyl carbamate (EC) is a potential carcinogenic compound present in most of the fermented foods. In this work, EC was inhibited through different strategies during vinification of Chinese yellow rice wine. EC can be inhibited by the use of ornithine in contrast to the control at peak point. However, the utilisation of urease resulted in little inhibitive effect on EC. The comparative data of intracellular ornithine transcarbamylase (OTCase) and arginine deiminase (ADI) among four experiments showed that EC was positively regulated by intracellular OTCase, but ADI was not determined. Extracellular urea and citrulline content was significantly increased by adding ornithine (P < 0.05), whereas ethanol played a minor role in EC formation. The correlation analysis between EC and OTCase or urea revealed a linear association (correlation coefficients above 0.8). These findings suggested that OTCase may be a required factor regulating EC formation during the brewing of Chinese yellow rice wine.
“…LAB, Bacillus spp., Pseudomonas spp., Aeromonas spp., and clostridia, usually associated with dairy products, have been reported to operate via the ADI pathway, and some of them also possess the ODC pathway (Cunin and others ). In particular, many LAB belonging to the genera Enterococcus (Mackey and Beck ; Barcelona‐Andres and others ), Lactobacillus (Arena and others ; Spano and others ; Vrancken and others ), Lactococcus (Crow and Thomas ; Budin‐Verneuil and others ; Ryan and others ), Leuconostoc (Liu and others ), Œnococcus (Liu and others ; Divol and others ), and Weissella (Pereira and others ) were shown to possess the ADI pathway, but they were generally claimed to be of wine origin (Liu and others ; Ammor and Mayo ), with the exception of the lactococcal strains reported to be isolated from dairy products (Budin‐Verneuil and others ). Although it is well admitted that dairy LAB produce putrescine exclusively from agmatine via the AgDI pathway (Linares and others ), heterofermentative lactobacilli and leuconostocs of wine environment were suggested to produce putrescine exclusively from arginine via the ADI pathway (Liu and others ).…”
Biogenic amines (BAs) are toxic compounds produced by a number of microorganisms (bacteria, yeasts, and molds) as a result of the metabolism of some amino acid, usually decarboxylation reactions. BA-producing microorganisms are not necessarily pathogenic, such as lactic acid bacteria, which are, on the contrary, among the most beneficial microbiota to human beings and some of which even have probiotic properties. However, the incidence of BAs in dairy products and their possible implication in serious dairy-borne intoxications has long been overlooked. Consequently, the implementation of control measures to limit such an incidence has not been considered among the priorities of the food safety authorities. Nonetheless, there is a growing concern with regard to the presence of BAs in dairy products, because their toxicological status as toxins that may have serious acute and/or chronic adverse health effects is becoming increasingly evident and well-documented. The main BAs associated with dairy products are reviewed herein from the perspective of their incidence in these food products, and to draw the attention of readers to the shortage in data to perform pertinent risk assessment, which is considered to be a key action to provide efficient control means and to help decision makers issue appropriate legislative and regulatory measures.
“…5 ), the cocoa bean fermentation isolate L. plantarum 80 was grouped together with L. plantarum Lp90, an Italian wine isolate [ 79 ]. The latter strain possesses the ADI pathway [ 80 ] and is tolerant to wine fermentation conditions, such as high sulphite concentrations [ 81 ]. Fig.…”
BackgroundLactobacillus fermentum 222 and Lactobacillus plantarum 80, isolates from a spontaneous Ghanaian cocoa bean fermentation process, proved to be interesting functional starter culture strains for cocoa bean fermentations. Lactobacillus fermentum 222 is a thermotolerant strain, able to dominate the fermentation process, thereby converting citrate and producing mannitol. Lactobacillus plantarum 80 is an acid-tolerant and facultative heterofermentative strain that is competitive during cocoa bean fermentation processes. In this study, whole-genome sequencing and comparative genome analysis was used to investigate the mechanisms of these strains to dominate the cocoa bean fermentation process.ResultsThrough functional annotation and analysis of the high-coverage contigs obtained through 454 pyrosequencing, plantaricin production was predicted for L. plantarum 80. For L. fermentum 222, genes encoding a complete arginine deiminase pathway were attributed. Further, in-depth functional analysis revealed the capacities of these strains associated with carbohydrate and amino acid metabolism, such as the ability to use alternative external electron acceptors, the presence of an extended pyruvate metabolism, and the occurrence of several amino acid conversion pathways. A comparative genome sequence analysis using publicly available genome sequences of strains of the species L. plantarum and L. fermentum revealed unique features of both strains studied. Indeed, L. fermentum 222 possessed genes encoding additional citrate transporters and enzymes involved in amino acid conversions, whereas L. plantarum 80 is the only member of this species that harboured a gene cluster involved in uptake and consumption of fructose and/or sorbose.ConclusionsIn-depth genome sequence analysis of the candidate functional starter culture strains L. fermentum 222 and L. plantarum 80 revealed their metabolic capacities, niche adaptations and functionalities that enable them to dominate the cocoa bean fermentation process. Further, these results offered insights into the cocoa bean fermentation ecosystem as a whole and will facilitate the selection of appropriate starter culture strains for controlled cocoa bean fermentation processes.Electronic supplementary materialThe online version of this article (doi:10.1186/s12864-015-1927-0) contains supplementary material, which is available to authorized users.
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