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.
Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000 Tucumán, Argentina.
María R
MR
Alberto
Carmen
C
Gómez-Cordovés
María C
MC
Manca de Nadra
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