Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine

Abstract

The main objectives of this study were the search for enzymatic activities responsible for biogenic amine (BA) degradation in lactic acid bacteria (LAB) strains isolated from wine, their identification, and the evaluation of their applicability for reducing BAs in wine. Fifty-three percent of the 76 LAB cell extracts showed activity against a mixture of histamine, tyramine, and putrescine when analyzed in-gel. The quantification of the degrading ability for each individual amine was tested in a synthetic medium and wine. Most of the bacteria analyzed were able to degrade the three amines in both conditions. The highest percentages of degradation in wine were those of putrescine: up to 41% diminution in 1 week. Enzymes responsible for amine degradation were isolated and purified from Lactobacillus plantarum J16 and Pediococcus acidilactici CECT 5930 strains and were identified as multicopper oxidases. This is the first report of an efficient BA reduction in wine by LAB. Furthermore, the identity of the enzymes involved has been revealed.

Determination of biogenic amines in oysters by capillary electrophoresis coupled with electrochemiluminescence

“…Among those were high performance liquid chromatography (HPLC) (Yen, & Hsieh, 1991;Li et al, 2014), capillary electrophoresis (CE) (Park et al, 2010), ion chromatography (IC) (Cinquina et al, 2004;Palermo, Muscarella, Nardiello, Iammarino, & Centonze, 2013), thin-layer chromatography (TLC) (Naguib, Ayesh, & Shalaby, 1995;Romano et al, 2012) and gas chromatography (GC) (Naila, Flint, Fletcher, Bremer, & Meerdink, 2011). HPLC requires extensive sample preparation, including derivatization of the amines to form non-polar volatile compounds (the highly polaramines tend to ''stick'' to the column and cause ''memory effects'') (Callejón, Sendra, Ferrer, & Pardo, 2013).…”

Enzymes for Wine Fermentation: Current and Perspective Applications

“…Callejónet et al [107] detected enzymatic activities responsible for BA degradation in lactic acid bacterial strains isolated from wine. Responsible enzymes have been isolated and purified from Lactobacillus plantarum J16 and Pediococcus acidilactici CECT 5930 strains and have been identified as intracellular laccase-like multicopper oxidases.…”

Characterization of Biogenic Amine-reducing Pediococcus pentosaceus Isolated from Traditionally Fermented Soybean Products

“…(Smělá et al, 2003). (Callejón et al, 2014). 사용한 배양액과 amine의 농도가 서로 달 라 균들 간 amine 분해 능력을 직접 비교할 수 없었지만, LE17 및 22 균주 또한 Lactobacillus와 같은 amine oxidase 활성이 있을 것으로 예상되었다.…”

“…사용한 배양액과 amine의 농도가 서로 달 라 균들 간 amine 분해 능력을 직접 비교할 수 없었지만, LE17 및 22 균주 또한 Lactobacillus와 같은 amine oxidase 활성이 있을 것으로 예상되었다. 포도주에서 분리했던 L. plantarum J16과 Pediococcus acidilactici CECT 5930의 biogenic amines 분해 작 용은 해당 유전자의 발현 결과 laccase의 일종인 multicopper oxidase (MCO)인 것으로 판명되었고, 이들은 histamine, tyramine, putrescine을 분해할 수 있었다 (Callejón et al, 2014) (Fig. 2)가 나타났고, 이들 PCR 산물의 염기 서열은 P.…”

“…Biogenic amine을 분해하는 유산균으로 L. plantarum (Capozzi et al, 2012;Callejón et al, 2014)과 Pediococcus acidilactici (Callejón et al, 2014)가 분리되었다. 국내에서는 전통 장류에서 분리한 B. licheniformis, B. subtilis, B. amyloliquefaciens들이 histamine, tyramine, putrescine, cadaverine을 분해하는 것으로 알려졌지만 (Kim et al, 2012a(Kim et al, , 2012b, 유산균에 의한 biogenic amines 분해 연구는 아직 보고된 바 없다.…”