Effect of p-coumaric acid on the histamine and tyramine production of Lacticaseibacillus paracasei isolated from wine

Autores
Ledesma, Silvana Cecilia; Kristoff, Irina; Apud, Gisselle Raquel; Aredes Fernández, Pedro Adrián
Año de publicación
2023
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
During the vinification process, the presence of undesirable lactic acid bacteria (LB) capable of decarboxylate free amino acids can cause the formation of biogenic amines (BA). These compounds can affect consumer health and wine quality. Sulfur dioxide (SO2) is used as an antibacterial agent in wine industry, but this chemical can cause allergic reactions in sensitive people. For this reason, the current tendency is the search of alternatives to replace the use of SO2. The effect on bacterial viability and production of histamine and tyramine in presence of p-coumaric acid (P) of Lacticaseibacillus paracasei AT45, a BA producer isolated from Argentinean wine, were evaluated. The assays were carried out in wine obtained after controlled microvinification process on Torrontes varietal grapes. The trials were supplemented with P at final concentrations of 200, 300 and 400 mg/L. Then, L. paracasei AT45 was inoculated at 103 or 107 cfu/mL, incubated 96 h at 23°C. Samples were taken at 0 and 96 h. The presence of histamine and tyramine was evaluated by a colorimetric method developed in our laboratory. In control wine, without P, the microorganism maintains their viability until the end of the incubation time at both inoculum concentrations assayed. A maximum histamine and tyramine production of 15.03 and 7.87 mg/L, respectively, was observed at 107 cfu/mL. The higher bacterial inhibition was evidenced in the presence of 400 mg/L of P at the end of incubation. The production of both amines was dramatically reduced at all concentrations of P tested at undetectable level. Only a decreased by 62.81% in tyramine production was evidenced in presence of 200 mg/L of P when the inoculum was 107 cfu/mL. The use of phenolic acids from wine could become a natural alternative to replace the use of SO2 for the control of spoilage wine LB during winemaking.
Fil: Ledesma, Silvana Cecilia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Kristoff, Irina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Apud, Gisselle Raquel. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
74th American Society for Enology and Viticulture National Conference
Napa
Estados Unidos
American Society for Enology and Viticulture
Materia
WINE
P-COUMARIC ACID
LACTICASEIBACILLUS PARACASEI
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:11336/289846
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/289846
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of p-coumaric acid on the histamine and tyramine production of Lacticaseibacillus paracasei isolated from wineLedesma, Silvana CeciliaKristoff, IrinaApud, Gisselle RaquelAredes Fernández, Pedro AdriánWINEP-COUMARIC ACIDLACTICASEIBACILLUS PARACASEIhttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4During the vinification process, the presence of undesirable lactic acid bacteria (LB) capable of decarboxylate free amino acids can cause the formation of biogenic amines (BA). These compounds can affect consumer health and wine quality. Sulfur dioxide (SO2) is used as an antibacterial agent in wine industry, but this chemical can cause allergic reactions in sensitive people. For this reason, the current tendency is the search of alternatives to replace the use of SO2. The effect on bacterial viability and production of histamine and tyramine in presence of p-coumaric acid (P) of Lacticaseibacillus paracasei AT45, a BA producer isolated from Argentinean wine, were evaluated. The assays were carried out in wine obtained after controlled microvinification process on Torrontes varietal grapes. The trials were supplemented with P at final concentrations of 200, 300 and 400 mg/L. Then, L. paracasei AT45 was inoculated at 103 or 107 cfu/mL, incubated 96 h at 23°C. Samples were taken at 0 and 96 h. The presence of histamine and tyramine was evaluated by a colorimetric method developed in our laboratory. In control wine, without P, the microorganism maintains their viability until the end of the incubation time at both inoculum concentrations assayed. A maximum histamine and tyramine production of 15.03 and 7.87 mg/L, respectively, was observed at 107 cfu/mL. The higher bacterial inhibition was evidenced in the presence of 400 mg/L of P at the end of incubation. The production of both amines was dramatically reduced at all concentrations of P tested at undetectable level. Only a decreased by 62.81% in tyramine production was evidenced in presence of 200 mg/L of P when the inoculum was 107 cfu/mL. The use of phenolic acids from wine could become a natural alternative to replace the use of SO2 for the control of spoilage wine LB during winemaking.Fil: Ledesma, Silvana Cecilia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; ArgentinaFil: Kristoff, Irina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Apud, Gisselle Raquel. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; ArgentinaFil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina74th American Society for Enology and Viticulture National ConferenceNapaEstados UnidosAmerican Society for Enology and ViticultureAmerican Society for Enology and Viticulture2023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectConferenciaBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/289846Effect of p-coumaric acid on the histamine and tyramine production of Lacticaseibacillus paracasei isolated from wine; 74th American Society for Enology and Viticulture National Conference; Napa; Estados Unidos; 2023; 1-2CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.asev.org/wp-content/uploads/2024/09/2023asevabstractbooklet.pdfInternacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T15:39:21Zoai:ri.conicet.gov.ar:11336/289846instacron: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:34982026-08-25 15:39:21.891CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of p-coumaric acid on the histamine and tyramine production of Lacticaseibacillus paracasei isolated from wine
title Effect of p-coumaric acid on the histamine and tyramine production of Lacticaseibacillus paracasei isolated from wine
spellingShingle Effect of p-coumaric acid on the histamine and tyramine production of Lacticaseibacillus paracasei isolated from wine
Ledesma, Silvana Cecilia
WINE
P-COUMARIC ACID
LACTICASEIBACILLUS PARACASEI
title_short Effect of p-coumaric acid on the histamine and tyramine production of Lacticaseibacillus paracasei isolated from wine
title_full Effect of p-coumaric acid on the histamine and tyramine production of Lacticaseibacillus paracasei isolated from wine
title_fullStr Effect of p-coumaric acid on the histamine and tyramine production of Lacticaseibacillus paracasei isolated from wine
title_full_unstemmed Effect of p-coumaric acid on the histamine and tyramine production of Lacticaseibacillus paracasei isolated from wine
title_sort Effect of p-coumaric acid on the histamine and tyramine production of Lacticaseibacillus paracasei isolated from wine
dc.creator.none.fl_str_mv Ledesma, Silvana Cecilia
Kristoff, Irina
Apud, Gisselle Raquel
Aredes Fernández, Pedro Adrián
author Ledesma, Silvana Cecilia
author_facet Ledesma, Silvana Cecilia
Kristoff, Irina
Apud, Gisselle Raquel
Aredes Fernández, Pedro Adrián
author_role author
author2 Kristoff, Irina
Apud, Gisselle Raquel
Aredes Fernández, Pedro Adrián
author2_role author
author
author
dc.subject.none.fl_str_mv WINE
P-COUMARIC ACID
LACTICASEIBACILLUS PARACASEI
topic WINE
P-COUMARIC ACID
LACTICASEIBACILLUS PARACASEI
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv During the vinification process, the presence of undesirable lactic acid bacteria (LB) capable of decarboxylate free amino acids can cause the formation of biogenic amines (BA). These compounds can affect consumer health and wine quality. Sulfur dioxide (SO2) is used as an antibacterial agent in wine industry, but this chemical can cause allergic reactions in sensitive people. For this reason, the current tendency is the search of alternatives to replace the use of SO2. The effect on bacterial viability and production of histamine and tyramine in presence of p-coumaric acid (P) of Lacticaseibacillus paracasei AT45, a BA producer isolated from Argentinean wine, were evaluated. The assays were carried out in wine obtained after controlled microvinification process on Torrontes varietal grapes. The trials were supplemented with P at final concentrations of 200, 300 and 400 mg/L. Then, L. paracasei AT45 was inoculated at 103 or 107 cfu/mL, incubated 96 h at 23°C. Samples were taken at 0 and 96 h. The presence of histamine and tyramine was evaluated by a colorimetric method developed in our laboratory. In control wine, without P, the microorganism maintains their viability until the end of the incubation time at both inoculum concentrations assayed. A maximum histamine and tyramine production of 15.03 and 7.87 mg/L, respectively, was observed at 107 cfu/mL. The higher bacterial inhibition was evidenced in the presence of 400 mg/L of P at the end of incubation. The production of both amines was dramatically reduced at all concentrations of P tested at undetectable level. Only a decreased by 62.81% in tyramine production was evidenced in presence of 200 mg/L of P when the inoculum was 107 cfu/mL. The use of phenolic acids from wine could become a natural alternative to replace the use of SO2 for the control of spoilage wine LB during winemaking.
Fil: Ledesma, Silvana Cecilia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Kristoff, Irina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Apud, Gisselle Raquel. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
74th American Society for Enology and Viticulture National Conference
Napa
Estados Unidos
American Society for Enology and Viticulture
description During the vinification process, the presence of undesirable lactic acid bacteria (LB) capable of decarboxylate free amino acids can cause the formation of biogenic amines (BA). These compounds can affect consumer health and wine quality. Sulfur dioxide (SO2) is used as an antibacterial agent in wine industry, but this chemical can cause allergic reactions in sensitive people. For this reason, the current tendency is the search of alternatives to replace the use of SO2. The effect on bacterial viability and production of histamine and tyramine in presence of p-coumaric acid (P) of Lacticaseibacillus paracasei AT45, a BA producer isolated from Argentinean wine, were evaluated. The assays were carried out in wine obtained after controlled microvinification process on Torrontes varietal grapes. The trials were supplemented with P at final concentrations of 200, 300 and 400 mg/L. Then, L. paracasei AT45 was inoculated at 103 or 107 cfu/mL, incubated 96 h at 23°C. Samples were taken at 0 and 96 h. The presence of histamine and tyramine was evaluated by a colorimetric method developed in our laboratory. In control wine, without P, the microorganism maintains their viability until the end of the incubation time at both inoculum concentrations assayed. A maximum histamine and tyramine production of 15.03 and 7.87 mg/L, respectively, was observed at 107 cfu/mL. The higher bacterial inhibition was evidenced in the presence of 400 mg/L of P at the end of incubation. The production of both amines was dramatically reduced at all concentrations of P tested at undetectable level. Only a decreased by 62.81% in tyramine production was evidenced in presence of 200 mg/L of P when the inoculum was 107 cfu/mL. The use of phenolic acids from wine could become a natural alternative to replace the use of SO2 for the control of spoilage wine LB during winemaking.
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Conferencia
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/289846
Effect of p-coumaric acid on the histamine and tyramine production of Lacticaseibacillus paracasei isolated from wine; 74th American Society for Enology and Viticulture National Conference; Napa; Estados Unidos; 2023; 1-2
CONICET Digital
CONICET
url http://hdl.handle.net/11336/289846
identifier_str_mv Effect of p-coumaric acid on the histamine and tyramine production of Lacticaseibacillus paracasei isolated from wine; 74th American Society for Enology and Viticulture National Conference; Napa; Estados Unidos; 2023; 1-2
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.asev.org/wp-content/uploads/2024/09/2023asevabstractbooklet.pdf
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.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv American Society for Enology and Viticulture
publisher.none.fl_str_mv American Society for Enology and Viticulture
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 13.265058

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