High-added-value antioxidants obtained from the degradation of wine phenolics by Lactobacillus plantarum

被引：43

作者：

Maria Landete, Jose ^{[1
]}

Rodriguez, Hector ^{[1
]}

De Las Rivas, Blanca ^{[1
]}

Munoz, Rosario ^{[1
]}

机构：

[1] Consejo Super Invest Cient, Dept Microbiol, Inst Fermentac Ind, Madrid 28006, Spain

来源：

JOURNAL OF FOOD PROTECTION | 2007年 / 70卷 / 11期

关键词：

D O I：

10.4315/0362-028X-70.11.2670

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Disposal of the waste from wine production has long been a problem for wineries, mainly because of the presence of phenolic compounds. In this study, we analyzed the antimicrobial activities of 10 wine phenolic compounds against Lactobacillus plantarum strains. Inhibition increased in this order: catechin = gallic acid < epicatechin = salicylic acid < methyl gallate = caffeic acid < ferulic acid = tryptophol < p-coumaric acid. The obtained results indicated that L. plantarum is able to grow in the presence of high concentrations of some wine phenolic compounds. Of the 10 compounds analyzed, only the hydroxycinnamic acids, gallic acid, and methyl gallate were metabolized by the four L. plantarum strains studied. Results also revealed that 4-vinylphenol and 4-vinylguaiacol are originated from p-coumaric and ferulic acids. These phenolic compounds are valuable intermediates in the biotechnological production of new fragrances. In addition, gallic acid and its ester, methyl gallate, are metabolized to produce the powerful antioxidant pyrogallol. Therefore, it might be possible to use L. plantarum strains to obtain high-added-value antioxidants from the degradation of phenolic compounds found in wine wastes.

引用

页码：2670 / 2675

页数：6

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