Metabolism of gallic acid and catechin by Lactobacillus hilgardii from wine.
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.
Alberto
María R
MR
Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000 Tucumán, Argentina.
Gómez-Cordovés
Carmen
C
Manca de Nadra
María C
MC
D000327:Adsorption; D002392:Catechin / Q000378:metabolism*; D002851:Chromatography, High Pressure Liquid; D005707:Gallic Acid / Q000378:metabolism*; D007778:Lactobacillus / Q000378:metabolism*; D010636:Phenols / Q000032:analysis; D014920:Wine / Q000032:analysis / Q000382:microbiology*
D010636:Phenols; D005707:Gallic Acid; D002392:Catechin