Regulation ofhdcexpression and HDC activity by enological factors in lactic acid bacteria

Abstract

Aims: The aim of this work was to study the influence of enological factors on the histidine decarboxylase gene (hdc) expression and on histidine decarboxylase enzyme (HDC) activity in Lactobacillus hilgardii, Pediococcus parvulus and Oenococcus oeni. Methods and Results: Cell extracts and whole cells were used. Glucose, fructose, malic acid and citric acid diminished the hdc expression. Ethanol did not increase hdc expression or activity in cells, but increased HDC activity. Temperature and pH had effect on the activity of HDC but not on hdc expression. Tartaric acid and l‐lactic acid, and sulphur dioxide (SO2) had no effect on enzyme synthesis and activity. Bacterial species differ in the relative enzymatic activity but all the factors affected similarly to L. hilgardii, P. parvulus and O. oeni. Conclusions: The hdc gene expression was lowered by glucose, fructose, malic acid, and citric acid, whereas ethanol enhanced the HDC enzyme activity. The conditions that normally occur during malolactic fermentation and later on, could favour histamine production. SO2 could prevent bacterial growth, but does not diminish the HDC enzyme activity. Significance and Impact of the Study: Information on hdc expression and HDC activity can contribute to the prevention of histamine formation during wine production and storage.

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

“…It was found that the histamine and tyramine concentrations were dependent on the bacterial strain, the yeast strain and the effect it has on the wine composition, the length of bacteria/yeast contact after MLF as well as the screening method used for determining the biogenic amine content. Landete et al (2008) investigated the oenological factors influencing gene expression, enzyme activity and biogenic amine production in LAB, including pH, SO 2 and ethanol.…”

Malolactic Fermentation: The ABC’s of MLF

“…There are various oenological parameters that influence the decarboxylase enzyme activity as well as the biogenic amine producing ability of LAB (Landete et al 2008). Histidine decarboxylase activity is enhanced at pH 3.5 and has an optimum pH of 4.8 (Lonvaud-Funel & Joyeux, 1994).…”

Lactobacillus reuteri-Specific Immunoregulatory Gene rsiR Modulates Histamine Production and Immunomodulation by Lactobacillus reuteri

“…Factors affecting P hdcAB promoter activity and the expression of genes in the hdc cluster have been identified in several Gram-positive bacteria, like Staphylococcus capitis IFIJ12 (13), Lactobacillus saerimneri ATCC 33222, Lactobacillus sp. strain w53 (15), and L. hilgardii 464 (16,17). These include acidic pH, supplemental L-histidine, histamine, and other molecules, like glucose, fructose, malic acid, and citric acid, in the growth medium.…”