Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus

Autores
Stivala, Maria Gilda; Villecco, Margarita; Fanzone, Martín; Jofré, Viviana; Aredes Fernández, Pedro Adrián
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Objectives: To qualitatively and quantitatively characterize a low molecular weight phenolic fraction (LMF) of Malbec wine from Cafayate, Argentina, and evaluate its effect on viability and exopolysaccharide production of Pediococcus pentosaceus 12p, a wine spoilage bacterium. Results: The phenolic compounds detected were, in general, comparable to data previously reported but hydroxycinnamic acids were detected at higher concentrations than determined in other studies. Addition of LMF at identical concentrations present in wine or a four times concentrated LMF mixture to a synthetic wine-like medium produced a diminution in bacterial viability and exopolysaccharide production in the supernatant culture. Transmission electron microscopy revealed damage of bacterial cell integrity after 96 h of incubation only in the presence of four times concentrated LMF. Conclusion: This is the first time a low molecular weight phenolic fraction has been characterized in Cafayate wine and it has demonstrated a marked antimicrobial effect on an exopolysaccharide-producing wine spoilage bacterium.
Fil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Villecco, Margarita. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Fanzone, Martín. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Jofré, Viviana. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Antimicrobial Activity
Exopolysaccharide
Low Molecular Weight Fraction
Wine
Pediococcus Pentosaceus
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:11336/12754
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceusStivala, Maria GildaVillecco, MargaritaFanzone, MartínJofré, VivianaAredes Fernández, Pedro AdriánAntimicrobial ActivityExopolysaccharideLow Molecular Weight FractionWinePediococcus Pentosaceushttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4Objectives: To qualitatively and quantitatively characterize a low molecular weight phenolic fraction (LMF) of Malbec wine from Cafayate, Argentina, and evaluate its effect on viability and exopolysaccharide production of Pediococcus pentosaceus 12p, a wine spoilage bacterium. Results: The phenolic compounds detected were, in general, comparable to data previously reported but hydroxycinnamic acids were detected at higher concentrations than determined in other studies. Addition of LMF at identical concentrations present in wine or a four times concentrated LMF mixture to a synthetic wine-like medium produced a diminution in bacterial viability and exopolysaccharide production in the supernatant culture. Transmission electron microscopy revealed damage of bacterial cell integrity after 96 h of incubation only in the presence of four times concentrated LMF. Conclusion: This is the first time a low molecular weight phenolic fraction has been characterized in Cafayate wine and it has demonstrated a marked antimicrobial effect on an exopolysaccharide-producing wine spoilage bacterium.Fil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Villecco, Margarita. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Fanzone, Martín. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofré, Viviana. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2015-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/12754Stivala, Maria Gilda; Villecco, Margarita; Fanzone, Martín; Jofré, Viviana; Aredes Fernández, Pedro Adrián; Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus; Springer; Biotechnology Letters; 37; 12; 12-2015; 2435-24440141-54921573-6776enginfo:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1007/s10529-015-1933-yinfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs10529-015-1933-yinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:03Zoai:ri.conicet.gov.ar:11336/12754instacron: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:34982025-09-03 10:07:03.913CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
title Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
spellingShingle Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
Stivala, Maria Gilda
Antimicrobial Activity
Exopolysaccharide
Low Molecular Weight Fraction
Wine
Pediococcus Pentosaceus
title_short Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
title_full Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
title_fullStr Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
title_full_unstemmed Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
title_sort Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
dc.creator.none.fl_str_mv Stivala, Maria Gilda
Villecco, Margarita
Fanzone, Martín
Jofré, Viviana
Aredes Fernández, Pedro Adrián
author Stivala, Maria Gilda
author_facet Stivala, Maria Gilda
Villecco, Margarita
Fanzone, Martín
Jofré, Viviana
Aredes Fernández, Pedro Adrián
author_role author
author2 Villecco, Margarita
Fanzone, Martín
Jofré, Viviana
Aredes Fernández, Pedro Adrián
author2_role author
author
author
author
dc.subject.none.fl_str_mv Antimicrobial Activity
Exopolysaccharide
Low Molecular Weight Fraction
Wine
Pediococcus Pentosaceus
topic Antimicrobial Activity
Exopolysaccharide
Low Molecular Weight Fraction
Wine
Pediococcus Pentosaceus
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Objectives: To qualitatively and quantitatively characterize a low molecular weight phenolic fraction (LMF) of Malbec wine from Cafayate, Argentina, and evaluate its effect on viability and exopolysaccharide production of Pediococcus pentosaceus 12p, a wine spoilage bacterium. Results: The phenolic compounds detected were, in general, comparable to data previously reported but hydroxycinnamic acids were detected at higher concentrations than determined in other studies. Addition of LMF at identical concentrations present in wine or a four times concentrated LMF mixture to a synthetic wine-like medium produced a diminution in bacterial viability and exopolysaccharide production in the supernatant culture. Transmission electron microscopy revealed damage of bacterial cell integrity after 96 h of incubation only in the presence of four times concentrated LMF. Conclusion: This is the first time a low molecular weight phenolic fraction has been characterized in Cafayate wine and it has demonstrated a marked antimicrobial effect on an exopolysaccharide-producing wine spoilage bacterium.
Fil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Villecco, Margarita. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Fanzone, Martín. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Jofré, Viviana. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Objectives: To qualitatively and quantitatively characterize a low molecular weight phenolic fraction (LMF) of Malbec wine from Cafayate, Argentina, and evaluate its effect on viability and exopolysaccharide production of Pediococcus pentosaceus 12p, a wine spoilage bacterium. Results: The phenolic compounds detected were, in general, comparable to data previously reported but hydroxycinnamic acids were detected at higher concentrations than determined in other studies. Addition of LMF at identical concentrations present in wine or a four times concentrated LMF mixture to a synthetic wine-like medium produced a diminution in bacterial viability and exopolysaccharide production in the supernatant culture. Transmission electron microscopy revealed damage of bacterial cell integrity after 96 h of incubation only in the presence of four times concentrated LMF. Conclusion: This is the first time a low molecular weight phenolic fraction has been characterized in Cafayate wine and it has demonstrated a marked antimicrobial effect on an exopolysaccharide-producing wine spoilage bacterium.
publishDate 2015
dc.date.none.fl_str_mv 2015-12
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/11336/12754
Stivala, Maria Gilda; Villecco, Margarita; Fanzone, Martín; Jofré, Viviana; Aredes Fernández, Pedro Adrián; Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus; Springer; Biotechnology Letters; 37; 12; 12-2015; 2435-2444
0141-5492
1573-6776
url http://hdl.handle.net/11336/12754
identifier_str_mv Stivala, Maria Gilda; Villecco, Margarita; Fanzone, Martín; Jofré, Viviana; Aredes Fernández, Pedro Adrián; Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus; Springer; Biotechnology Letters; 37; 12; 12-2015; 2435-2444
0141-5492
1573-6776
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1007/s10529-015-1933-y
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs10529-015-1933-y
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 Springer
publisher.none.fl_str_mv Springer
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
_version_ 1842269987588276224
score 13.13397

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