Biogenic amines degradation by Lactobacillus plantarum: Toward a potential application in wine

Frontiers in Microbiology

Volumn 3, Issue APR, 2012, Pages

  Capozzi, Vittorio ^a   Russo, Pasquale ^a   Ladero, Victor ^b   Fernández, María ^b   Fiocco, Daniela ^a   Alvarez, Miguel A ^b   Grieco, Francesco ^c   Spano, Giuseppe ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^c CNR   (Italy)

Author keywords

Amine degradation; Biogenic amines; Lactic acid bacteria; Lactobacillus plantarum; Malolactic fermentation; Putrescine; Tyramine; Wine

Indexed keywords

EID: 84873973481     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2012.00122     Document Type: Article

References (34)

1. Ali,R. S. (1996). Significance of biogenic amines to food safety and human health. Food Res. Int. 29, 675-690.
2. Arena, M. P., Romano, A., Capozzi, V., Beneduce, L., Ghariani, M., Grieco, E, Lucas, P., and Spano, G. (2011). Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine correlates with substrate availability. Lett. Appl. Microbiol. 53, 395-402.
3. Arena, M. P., Russo, P., Capozzi, V., Beneduce, L., and Spano, G. (2010). Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes. Ann. Microbiol. 61, 179-183.
4. Beneduce, L., Romano, A., Capozzi, V., Lucas, P., Barnavon, L., Bach, B., Vuchot, P., Grieco, F., and Spano, G. (2010). Biogenic amine in wines. Ann. Microbiol. 60, 573-578.
5. Bover-Cid, S., and Holzapfel, W. H. (1999). Improved screening procedure for biogenic amine production by lactic acid bacteria. Int. J. Food Microbiol. 53, 33-41.
6. Capozzi, V., Ladero, V., Beneduce, L., Fernández, M., Alvarez, M. A., Benoit, B., Laurent, B., Grieco, F., and Spano, G. (2011). Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine. Food Microbiol. 28, 434-439.
7. Capozzi, V., Russo, P., Beneduce, L., Weidmann, S., Grieco, F., Guzzo, J., and Spano, G. (2010). Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines. Lett. Appl. Microbiol. 50, 327-334.
8. Cho, G.-S., Krauss, S., Huch, M., du Toit, M., and Franz, C. M. A. P. (2011). Development of a quantitative PCR for detection of Lactobacillus plantarum starters during wine malolactic fermentation. J. Microbiol. Biotechnol. 21, 1280-1286.
9. Coton, M., Romano, A., Spano, G., Ziegler, K., Vetrano, C., Desmarias, C., Lonvaud-Funel, A., Lucas, P., and Coton, E. (2010). Prevalence and biodiversity of biogenic amine forming lactic acid bacteria in wine and cider. Food Microbiol. 27,1078-1085.
10. Dapkevicius, M. L. N. E., Nout, M. J. R., Rombouts, E M., Houben, J. H., and Wymenga, W. (2000). Biogenic amine formation and degradation by potential fish silage starter microorganisms. Int. J. Food Microbiol. 57, 107-114.
11. du Toit, M., Engelbrecht, L., Lerm, E., and Krieger-Weber, S. (2010). Lactobacillus: the next generation of malolactic fermentation starter cultures - an overview. Food Bioprocess Technol. 4, 876-906.
12. Edwards, U., Rogall, T., Blöcker, H., Emde, M., and Böttger, E. C. (1989). Isolation and direct complete nucleotide determination of entire genes. Characterization of a gene coding for 16S ribosomal RNA. Nucleic Acids Res. 17, 7843-7853.
13. EFSA Panel on Biological Hazards (BIOHAZ). (2011). Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA J.9,2393.
14. García-Ruiz, A., González-Rompinelli, E. M., Bartolomé, B., and Moreno-Arribas, M. V. (2011). Potential of wine-associated lactic acid bacteria to degrade biogenic amines. Int. J. Food Microbiol. 148,115-120.
15. Horton, J. R., Sawada, K., Nishibori, M., and Cheng, X. (2005). Structural basis for inhibition of histamine N-methyltransferase by diverse drugs. J. Mol Biol. 353, 334-344.
16. Konakovsky, V., Focke, M., Hoffmann-Sommergruber, K., Schmid, R., Scheiner, O., Moser, P., Jarisch, R., and Hemmer, W. (2011). Levels of histamine and other biogenic amines in high-quality red wines. Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess. 28, 408-416.
17. Kuefner, M. A., Schwelberger, H. G., Weidenhiller, M., Hahn, E. G., and Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with foodallergy. Inflamm. Res. 53(Suppl. 1),S31-S32.
18. Ladero, V., Coton, M., Fernández, M., Buron, N., Martín, M. C., Guichard, H., Coton, E., and Alvarez, M. A. (2011). Biogenic amines content in Spanish and French natural ciders: application of qPCR for quantitative detection of biogenic amine-producers. Food Microbiol. 28, 554-561.
19. Ladero, V., Fernández, M., Calles-Enríquez, M., Fernández, M., and Alvarez, M. A. (2010). Toxicological effects of dietary biogenic amines. Curr. Nutr. FoodSci. 6, 145-156.
20. Ladero, V., Fernández, M., Calles-Enríquez, M., Sanchez-Llana, E., Cañedo, E., Martín, M. C., and Alvarez, M. A. (2012). Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci? Food Microbiol. 30, 132-138.
21. Latorre-Moratalla, M. L., Bover-Cid, S., Aymerich, T., Marcos, B., Vidal-Carou, M. C., and Garriga, M. (2007). Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture. MeatSci. 75, 460-469.
22. Leroy, F., and De Vuyst, L. (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol. 15, 67-78.
23. Leuschner, R. G., Heidel, M., and Hammes, W. P. (1998). Histamine and tyramine degradation by food fermenting microorganisms. Int. J. Food Microbiol. 39, 1-10.
24. Lonvaud-Funel, A. (2001). Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiol. Lett. 199, 9-13.
25. Lucas, P. M., Blancato, V. S., Claisse, O., Magni, C., Lolkema, J. S., and Lonvaud-Funel, A. (2007). Agmatine deiminase pathway genes in Lactobacillus brevis are linked to the tyrosine decarboxylation operonina putative acid resistance locus. Microbiology 153,2221-2230.
26. Martín-Álvarez, P. J., Marcobal, Á., Polo, C., and Moreno-Arribas, M. V. (2005). Influence of technological practices on biogenic amine contents in red wines. Eur. Food Res. Technol. 222, 420-424.
27. Miller, B. J., Franz, C. M. A. P., Cho, G.-S., and du Toit, M. (2011). Expression of the malolactic enzyme gene (mle) from Lactobacillus plantarum under winemaking conditions. Curr. Microbiol. 62, 1682-1688.
28. Naila, A., Flint, S., Fletcher, G., Bremer, P., and Meerdink, G. (2010). Control of biogenic amines in food - existing and emerging approaches. J. Food Sci. 75,R139-R150.
29. Russo, P., Spano, G., Arena, M. P., Capozzi, V., Grieco, F., and Beneduce, L. (2010). Are consumers aware of the risks related to biogenic amines in food? Curr. Res. Technol. Educ. Top. Appl. Microbiol. Microb. Biotechnol. 2,1087-1095.
30. Smit, A. Y., du Toit, W. J., and du Toit, M. (2008). Biogenic amines in wine: understanding the headache. S. Afr. J. Enol. Vitic. 29, 109-127.
31. Spano, G., Russo, P., Lonvaud-Funel, A., Lucas, P., Alexandre, H., Grandvalet, C., Coton, E., Coton, M., Barnavon, L., Bach, B., Rattray, F., Bunte, A., Magni, C., Ladero, V., Alvarez, M., Fernández, M., Lopez, P., de Palencia, PF., Corbi, A., Trip, H., and Lolkema, J. S. (2010). Biogenic amines in fermented foods. Eur. J. Clin. Nutr. 64, 95-100.
32. Suzzi, G., and Gardini, F. (2003). Biogenic amines in dry fermented sausages: areview. Int. J. FoodMicrobiol. 88,41-54.
33. Torriani, S., Felis, G. E., and Dellaglio, F. (2001). Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers. Appl. Environ. Microbiol. 67, 3450-3454.
34. Zimatkin, S. M., and Anichtchik, O. V. (1999). Alcohol-histamine interactions. Alcohol 34, 141-147.