Metabolism of gallic acid and catechin by lactobacillus hilgardii from wine

被引：55

作者：

Alberto, MR

Gómez-Cordovés, C

De Nadra, MCM

机构：

[1] CERELA, Ctr Referencia Lactobacilos, RA-4000 San Miguel De Tucuman, Argentina

[2] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain

[3] Univ Nacl Tucuman, Fac Bioquim Quim & Farm, RA-4000 San Miguel De Tucuman, Argentina

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2004年 / 52卷 / 21期

关键词：

Lactobacillus hilgardii; gallic acid; catechin;

D O I：

10.1021/jf049239f

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The ability of Lactobacillus hilgardii 5w to metabolize gallic acid and catechin was evaluated. It was grown in a complex medium containing gallic acid or catechin. The metabolites were analyzed by high-performance liquid chromatography and identified by comparing the retention times and spectral data with the standards of a database. In gallic acid-grown cultures, gallic acid, pyrogallol, catechol, protocatechuic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol were detected. In catechin-grown cultures, catechin, gallic acid, pyrogallol, catechol, p-hydroxybenzoic acid, acetovanillone, and homovanillic acid were detected. This work presents evidence of gallic acid and catechin degradation by L. hilgardii from wine.

引用

页码：6465 / 6469

页数：5

共 34 条

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