Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine

Autores
Arena, Mario Eduardo; Landete, J. M.; Manca, Maria Cristina; Pardo, I.; Ferrer, S.
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aims: To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X1B. Methods and Results: The putrescine formation from agmatine by resting cells (the normal physiological state in wine) of lactic acid bacteria isolated from wine has been determined for the first time. Agmatine deiminase and N-carbamoylputrescine hydrolase enzymes, determined by HPLC and LC-Ion Trap Mass Spectrometry, carried out the putrescine synthesis from agmatine. The influence of pH, temperature, organic acids, amino acids, sugars and ethanol on the putrescine formation in wine was determined. Conclusions: Resting cells of Lact. hilgardii X 1B produce putrescine in wine. The putrescine production was carried out from agmatine through the agmatine deiminase system. Significance and Impact of the Study: These results have significance from two points of view, wine quality and toxicological and microbiological aspects, taking account that putrescine, which origin is still controversial, is quantitatively the main biogenic amine found in wine. © 2008 The Authors.
Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Landete, J. M.. Universidad de Valencia; España
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
Fil: Pardo, I.. Universidad de Valencia; España
Fil: Ferrer, S.. Universidad de Valencia; España
Materia
AGMATINE DEIMINASE
BIOGENIC AMINES
LACTIC ACID BACTERIA
PUTRESCINE
WINE
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:11336/100856
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/100856
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wineArena, Mario EduardoLandete, J. M.Manca, Maria CristinaPardo, I.Ferrer, S.AGMATINE DEIMINASEBIOGENIC AMINESLACTIC ACID BACTERIAPUTRESCINEWINEhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Aims: To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X1B. Methods and Results: The putrescine formation from agmatine by resting cells (the normal physiological state in wine) of lactic acid bacteria isolated from wine has been determined for the first time. Agmatine deiminase and N-carbamoylputrescine hydrolase enzymes, determined by HPLC and LC-Ion Trap Mass Spectrometry, carried out the putrescine synthesis from agmatine. The influence of pH, temperature, organic acids, amino acids, sugars and ethanol on the putrescine formation in wine was determined. Conclusions: Resting cells of Lact. hilgardii X 1B produce putrescine in wine. The putrescine production was carried out from agmatine through the agmatine deiminase system. Significance and Impact of the Study: These results have significance from two points of view, wine quality and toxicological and microbiological aspects, taking account that putrescine, which origin is still controversial, is quantitatively the main biogenic amine found in wine. © 2008 The Authors.Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Landete, J. M.. Universidad de Valencia; EspañaFil: 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; ArgentinaFil: Pardo, I.. Universidad de Valencia; EspañaFil: Ferrer, S.. Universidad de Valencia; EspañaWiley Blackwell Publishing, Inc2008-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/100856Arena, Mario Eduardo; Landete, J. M.; Manca, Maria Cristina; Pardo, I.; Ferrer, S.; Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 105; 1; 7-2008; 158-1651364-5072CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2672.2008.03725.xinfo:eu-repo/semantics/altIdentifier/url/https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2672.2008.03725.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:11:43Zoai:ri.conicet.gov.ar:11336/100856instacron: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:34982025-09-29 10:11:43.514CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine
title Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine
spellingShingle Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine
Arena, Mario Eduardo
AGMATINE DEIMINASE
BIOGENIC AMINES
LACTIC ACID BACTERIA
PUTRESCINE
WINE
title_short Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine
title_full Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine
title_fullStr Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine
title_full_unstemmed Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine
title_sort Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine
dc.creator.none.fl_str_mv Arena, Mario Eduardo
Landete, J. M.
Manca, Maria Cristina
Pardo, I.
Ferrer, S.
author Arena, Mario Eduardo
author_facet Arena, Mario Eduardo
Landete, J. M.
Manca, Maria Cristina
Pardo, I.
Ferrer, S.
author_role author
author2 Landete, J. M.
Manca, Maria Cristina
Pardo, I.
Ferrer, S.
author2_role author
author
author
author
dc.subject.none.fl_str_mv AGMATINE DEIMINASE
BIOGENIC AMINES
LACTIC ACID BACTERIA
PUTRESCINE
WINE
topic AGMATINE DEIMINASE
BIOGENIC AMINES
LACTIC ACID BACTERIA
PUTRESCINE
WINE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Aims: To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X1B. Methods and Results: The putrescine formation from agmatine by resting cells (the normal physiological state in wine) of lactic acid bacteria isolated from wine has been determined for the first time. Agmatine deiminase and N-carbamoylputrescine hydrolase enzymes, determined by HPLC and LC-Ion Trap Mass Spectrometry, carried out the putrescine synthesis from agmatine. The influence of pH, temperature, organic acids, amino acids, sugars and ethanol on the putrescine formation in wine was determined. Conclusions: Resting cells of Lact. hilgardii X 1B produce putrescine in wine. The putrescine production was carried out from agmatine through the agmatine deiminase system. Significance and Impact of the Study: These results have significance from two points of view, wine quality and toxicological and microbiological aspects, taking account that putrescine, which origin is still controversial, is quantitatively the main biogenic amine found in wine. © 2008 The Authors.
Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Landete, J. M.. Universidad de Valencia; España
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
Fil: Pardo, I.. Universidad de Valencia; España
Fil: Ferrer, S.. Universidad de Valencia; España
description Aims: To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X1B. Methods and Results: The putrescine formation from agmatine by resting cells (the normal physiological state in wine) of lactic acid bacteria isolated from wine has been determined for the first time. Agmatine deiminase and N-carbamoylputrescine hydrolase enzymes, determined by HPLC and LC-Ion Trap Mass Spectrometry, carried out the putrescine synthesis from agmatine. The influence of pH, temperature, organic acids, amino acids, sugars and ethanol on the putrescine formation in wine was determined. Conclusions: Resting cells of Lact. hilgardii X 1B produce putrescine in wine. The putrescine production was carried out from agmatine through the agmatine deiminase system. Significance and Impact of the Study: These results have significance from two points of view, wine quality and toxicological and microbiological aspects, taking account that putrescine, which origin is still controversial, is quantitatively the main biogenic amine found in wine. © 2008 The Authors.
publishDate 2008
dc.date.none.fl_str_mv 2008-07
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/11336/100856
Arena, Mario Eduardo; Landete, J. M.; Manca, Maria Cristina; Pardo, I.; Ferrer, S.; Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 105; 1; 7-2008; 158-165
1364-5072
CONICET Digital
CONICET
url http://hdl.handle.net/11336/100856
identifier_str_mv Arena, Mario Eduardo; Landete, J. M.; Manca, Maria Cristina; Pardo, I.; Ferrer, S.; Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii X1B isolated from wine; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 105; 1; 7-2008; 158-165
1364-5072
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2672.2008.03725.x
info:eu-repo/semantics/altIdentifier/url/https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2672.2008.03725.x
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
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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 13.070432

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