Improvement of the fermentation performance of Lactobacillus plantarum by the flavanol catechin is uncoupled from its degradation

Journal of Applied Microbiology

Volumn 109, Issue 2, 2010, Pages 687-697

  Lopez De Felipe F ^a   Curiel, J A ^b   Munoz R ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

catechin; chemically defined medium; flavanol; Lactobacillus plantarum; malic acid decarboxylation; sugar metabolism

Indexed keywords

BACILLI; CARBOXYLATION; FLAVONOIDS; FOOD PRODUCTS; LACTIC ACID; METABOLISM; METABOLITES; PHENOLS; QUALITY CONTROL;

CATECHIN; CHEMICALLY DEFINED MEDIAS; FERMENTATION PERFORMANCE; FLAVANOL; LACTIC ACID PRODUCTION; LACTOBACILLUS PLANTARUM; MALIC ACID DECARBOXYLATION; MALIC ACIDS; SUGAR METABOLISM; SUGAR UTILIZATION;

FERMENTATION;

CATECHIN; LACTIC ACID; MALIC ACID; SUGAR;

ANTIOXIDANT; BACTERIUM; BIODEGRADATION; CARBOXYLIC ACID; CATABOLISM; DECARBOXYLATION; FERMENTATION; SUGAR;

ARTICLE; BACTERIAL GROWTH; BACTERIAL METABOLISM; BACTERIAL STRAIN; BACTERIUM CULTURE; CATABOLISM; CELL DENSITY; CONCENTRATION RESPONSE; CONTROLLED STUDY; CULTURE MEDIUM; DECARBOXYLATION; FERMENTATION TECHNIQUE; LACTOBACILLUS PLANTARUM; NONHUMAN;

LACTOBACILLUS PLANTARUM;

EID: 77954494836     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2010.04696.x     Document Type: Article

References (32)

1. Adlerberth, I., Ahrne, S., Johansson, M.L., Molin, G., Hanson, L.A. Wold, A.E. (1996) A mannose specific adherence mechanism in Lactobacillus plantarum conferring binding to the human colonic cell line HT-29. Appl Environ Microbiol 62, 2244 2251.
2. Alberto, M.R., Farías, M.E. Manca de Nadra, M.C. (2001) Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organics compounds. J Agr Food Chem 49, 4359 4363.
3. Amarowicz, R., Carle, R., Dongowski, G., Durazzo, A., Galensa, R., Kammerer, D., Maiani, G. Piskula, M.K. (2009) Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods. Mol Nutr Food Res doi :.
4. Aura, A.M., Mattila, I., Seppänen-Laakso, T., Miettinen, J., Oksman-Caldentey, K.M. Orešič, M. (2008) Microbial metabolism of catechin stereoisomers by human faecal microbiota: comparison of targeted analysis and a non-targeted metabolomics method. Phytochem Lett 1, 18 22.
5. Campos, F.M., Couto, J.A. Hogg, T.A. (2003) Influence of phenolics acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. J Appl Microbiol 94, 167 174.
6. Caturla, N., Vera-Samper, E., Villalaín, J., Reyes Mateo, C. Micol, V. (2003) The relationship between the antioxidant and the antibacterial properties of galloylated catechins and the structure of phospholipids membranes. Free Rad Biol Med 34, 648 662.
7. Crespy, V. Williamson, G. (2004) A review of the health effects of green tea catechins in in vivo animal models. J Nutr 134, 3431 3440.
8. Daae, E.B. Ison, A.P. (1998) A simple structured model describing the growth of Streptomyces lividans. Biotechnol Bioeng 58, 263 266.
9. Figueiredo, A.R., Campos, F., de Freitas, V., Hogg, T. Couto, J.A. (2008) Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. Food Microbiol 25, 105 112.
10. de Figueroa, R.M., Benito de Cárdenas, I.L., Sesma, F., Alvarez, F., de Ruiz Holgado, A.P. Oliver, G. (1996) Inducible transport of citrate in Lactobacillus rhamnosus ATCC 7469. J Appl Microbiol 81, 348 354.
11. Goh, Y.J., Lee, J.H. Hutkins, R.W. (2007) Functional analysis of the fructooligosaccharide utilization operon in Lactobacillus paracasei 1195. Appl Environ Microbiol 73, 5716 5724.
12. Hussein, L., Medina, A., Barrionuevo, A., Lammuela-Raventos, R.M. Andres-Lacueva, C. (2009) Normal distribution of urinary polyphenol excretion among Egyptian males 7-14 years old and changes following nutritional intervention with tomato juice (Lycopersicon esculentum). Int J Food Sci Nutr 60, 302 311.
13. Ikagai, H., Nakae, T., Hara, Y. Shimamura, T. (1993) Bactericidal catechins damage the lipid bilayer. Biochim Biophys Acta 1147, 132 136.
14. Kajiya, K., Kumazawa, S. Nakayama, T. (2001) Steric effects on the interaction of tea catechins with lipid bilayers. Biosci Biotechnol Biochem 65, 2638 2643.
15. Kostinek, M., Ban-Koffi, L., Ottah-Atikpo, M., Teniola, D., Schillinger, U., Holzapfel, W.H. Franz, C. (2008) Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria. Curr Microbiol 56, 306 314.
16. de Man, J.C., Rogosa, M. Sharpe, M.E. (1960) A medium for the cultivation of lactobacilli. J Appl Microbiol 23, 130 135.
17. Moreno-Arribas, M.V., Polo, M.C., Jorganes, F. Muñoz, R. (2003) Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. Int J Food Microbiol 84, 117 123.
18. Movileanu, L., Neagoe, I. Flonta, M.L. (2000) Interaction of the antioxidant flavonoid quercetin with planar bilayers. Int J Pharm 205, 135 146.
19. Muzolf, M., Szymusiak, H., Gliszczynska-Swiglo, A., Rietjens, I.M.C.M. Tyrakowska, B. (2008) pH-dependent radical scavenging capacity of green tea catechins. J Agr Food Chem 13, 816 823.
20. Nakayama, T., Ono, K. Hashimoto, K. (1998) Affinity of antioxidative polyphenols for lipid bilayers evaluated with a liposome system. Biosci Biotechnol Biochem 62, 1005 1007.
21. Okada, S., Takahashi, N., Ohara, N., Uchimura, T. Kozaki, M. (1996a) Microorganisms involving in fermentation of awa-bancha, japanese fermented tea leaves: microorganisms involving in fermentation of japanese fermented tea leaves. Part I. Nippon Shokuhin Kogyo Gakkai-Shi 43, 12 20. (Pubitemid 126692306)
22. Okada, S., Takahashi, N., Ohara, N., Uchimura, T. Kozaki, M. (1996b) Microorganisms involving in fermentation of goishi-cha, japanese fermented tea leaves: microorganisms involving in fermentation of japanese fermented tea leaves. Part II. Nippon Shokuhin Kogyo Gakkai-Shi 43, 1019 1027. (Pubitemid 126692130)
23. Palles, T., Beresford, T., Condon, S. Cogan, T.M. (1998) Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum. J Appl Microbiol 85, 147 154.
24. Plumed-Ferrer, C., Koistinen, K.M., Tolonen, T.L., Lehesranta, S.J., Kärenlampi, S.O., Elina Mäkimattila, E., Joutsjoki, V., Virtanen, V. et al. (2008) Comparative study of sugar fermentation and protein expression patterns of two Lactobacillus plantarum strains grown in three different media. Appl Environ Microbiol 74, 5349 5358.
25. Reguant, C., Bordons, A., Arola, L. Rozès, N. (2000) Influence of phenolic compounds on the physiology of Oenococcus oeni from wine. J Appl Microbiol 88, 1065 1071.
26. Robinson, R.R., Feirtag, J. Slavin, J.L. (2001) Effects of dietary arabinogalactan on gastrointestinal and blood parameters in healthy human subjects. J Am Coll Nutr 20, 279 281.
27. Rodas, A.M., Ferrer, S. Pardo, I. (2005) Polyphasic study of wine Lactobacillus strains: taxonomic implications. Int J Syst Evol Microbiol 55, 197 207.
28. T. Food Chem 107, 1393 1398.
29. Rodríguez, H., Curiel, J.A., Landete, J.M., de las Rivas, B., López de Felipe, F., Gómez-Cordovés, C., Mancheño, J.M. Muñoz, R. (2009) Food phenolics and lactic acid bacteria. Int J Food Microbiol 132, 79 90.
30. Teusink, B., van Enckevort, F., Francke, C., Wiersma, A., Wegkamp, A., Smid, E.J. Siezen, R.J. (2005) In silico reconstruction of the metabolic pathways of Lactobacillus plantarum: comparing predictions of nutrient requirements with those from growth experiments. Appl Environ Microbiol 71, 7253 7262.
31. Ugliano, M., Genovese, A. Moio, L. (2003) Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni. J Agr Food Chem 51, 5073 5078.
32. Vivas, N., Lonvaud-Funel, A. Glories, Y. (1997) Effect of phenolic acids and anthocyanins on growth, viability of a lactic acid bacterium. Food Microbiol 14, 291 300.