Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds

Autores
Alberto, Maria Rosa; Arena, Mario Eduardo; Manca, Maria Cristina
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The influence of phenolic compounds on the growth of Lactobacillus hilgardii X1B and putrescine formation was assayed at concentrations normally present in wine. Agmatine degradation increased growth and survival of the microorganism and the alkalinity of the media. Bacterial growth was stimulated by phenolic compounds, except for gallic acid and quercetin. Putrescine formation from agmatine diminished in the presence of protocatechuic, vanillic and caffeic acids, and the flavonoids catechin and rutin. The concentration of phenolic compounds decreased after five days of incubation of L hilgardii X1B, except for gallic acid and quercetin. The results indicate that phenolic compounds, besides their already known beneficial properties to human health, seem to be a natural way of diminishing putrescine formation. © 2006 Elsevier Ltd. All rights reserved.
Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
Biogenic Amines
Lactobacillus Hilgardii
Phenolic Compounds
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/54138
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compoundsAlberto, Maria RosaArena, Mario EduardoManca, Maria CristinaBiogenic AminesLactobacillus HilgardiiPhenolic Compoundshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The influence of phenolic compounds on the growth of Lactobacillus hilgardii X1B and putrescine formation was assayed at concentrations normally present in wine. Agmatine degradation increased growth and survival of the microorganism and the alkalinity of the media. Bacterial growth was stimulated by phenolic compounds, except for gallic acid and quercetin. Putrescine formation from agmatine diminished in the presence of protocatechuic, vanillic and caffeic acids, and the flavonoids catechin and rutin. The concentration of phenolic compounds decreased after five days of incubation of L hilgardii X1B, except for gallic acid and quercetin. The results indicate that phenolic compounds, besides their already known beneficial properties to human health, seem to be a natural way of diminishing putrescine formation. © 2006 Elsevier Ltd. All rights reserved.Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaElsevier2007-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/54138Alberto, Maria Rosa; Arena, Mario Eduardo; Manca, Maria Cristina; Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds; Elsevier; Food Control; 18; 8; 8-2007; 898-9030956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2006.05.006info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713506001289info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:40:34Zoai:ri.conicet.gov.ar:11336/54138instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:40:34.809CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds
title Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds
spellingShingle Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds
Alberto, Maria Rosa
Biogenic Amines
Lactobacillus Hilgardii
Phenolic Compounds
title_short Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds
title_full Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds
title_fullStr Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds
title_full_unstemmed Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds
title_sort Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds
dc.creator.none.fl_str_mv Alberto, Maria Rosa
Arena, Mario Eduardo
Manca, Maria Cristina
author Alberto, Maria Rosa
author_facet Alberto, Maria Rosa
Arena, Mario Eduardo
Manca, Maria Cristina
author_role author
author2 Arena, Mario Eduardo
Manca, Maria Cristina
author2_role author
author
dc.subject.none.fl_str_mv Biogenic Amines
Lactobacillus Hilgardii
Phenolic Compounds
topic Biogenic Amines
Lactobacillus Hilgardii
Phenolic Compounds
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The influence of phenolic compounds on the growth of Lactobacillus hilgardii X1B and putrescine formation was assayed at concentrations normally present in wine. Agmatine degradation increased growth and survival of the microorganism and the alkalinity of the media. Bacterial growth was stimulated by phenolic compounds, except for gallic acid and quercetin. Putrescine formation from agmatine diminished in the presence of protocatechuic, vanillic and caffeic acids, and the flavonoids catechin and rutin. The concentration of phenolic compounds decreased after five days of incubation of L hilgardii X1B, except for gallic acid and quercetin. The results indicate that phenolic compounds, besides their already known beneficial properties to human health, seem to be a natural way of diminishing putrescine formation. © 2006 Elsevier Ltd. All rights reserved.
Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description The influence of phenolic compounds on the growth of Lactobacillus hilgardii X1B and putrescine formation was assayed at concentrations normally present in wine. Agmatine degradation increased growth and survival of the microorganism and the alkalinity of the media. Bacterial growth was stimulated by phenolic compounds, except for gallic acid and quercetin. Putrescine formation from agmatine diminished in the presence of protocatechuic, vanillic and caffeic acids, and the flavonoids catechin and rutin. The concentration of phenolic compounds decreased after five days of incubation of L hilgardii X1B, except for gallic acid and quercetin. The results indicate that phenolic compounds, besides their already known beneficial properties to human health, seem to be a natural way of diminishing putrescine formation. © 2006 Elsevier Ltd. All rights reserved.
publishDate 2007
dc.date.none.fl_str_mv 2007-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/54138
Alberto, Maria Rosa; Arena, Mario Eduardo; Manca, Maria Cristina; Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds; Elsevier; Food Control; 18; 8; 8-2007; 898-903
0956-7135
CONICET Digital
CONICET
url http://hdl.handle.net/11336/54138
identifier_str_mv Alberto, Maria Rosa; Arena, Mario Eduardo; Manca, Maria Cristina; Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds; Elsevier; Food Control; 18; 8; 8-2007; 898-903
0956-7135
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2006.05.006
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713506001289
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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