NMR study of histidine metabolism during alcoholic and malolactic fermentations of wine and their influence on histamine production.
The metabolic pathways of amino acids play a crucial role in the organoleptic and hygienic quality in wines. In particular, histidine is one of the most studied amino acids of wines due to histamine toxicity in humans, a biogenic amine derived from histidine by enzymatic decarboxylation. The development of new tools to increase knowledge on metabolism that produces histamine in wine is critical. This study investigated by using nuclear magnetic resonance (NMR) spectroscopy the transformation of histidine into histaminol and histamine during alcoholic and malolactic fermentations. The transformations of histidine into histaminol during alcoholic fermentation and into histamine during malolactic fermentation were observed. This paper highlights the importance of selecting lactic acid bacteria for malolactic fermentation to avoid the production of biogenic amines such as histamine.
Departamento de Quı́mica, Centro de Investigación en Sı́ntesis Quı́mica (CISQ), Universidad de La Rioja , E-26006 Logroño, Spain.
Eva
E
López-Rituerto
Alberto
A
Avenoza
Jesús H
JH
Busto
Jesús M
JM
Peregrina
D001426:Bacterial Proteins / Q000378:metabolism; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D005511:Food Handling; D063427:Food Quality; D006632:Histamine / Q000031:analogs & derivatives* / Q000032:analysis / Q000378:metabolism*; D006639:Histidine / Q000032:analysis / Q000378:metabolism*; D006868:Hydrolysis; D009682:Magnetic Resonance Spectroscopy; D008291:Malate Dehydrogenase / Q000378:metabolism; D056585:Oenococcus / Q000201:enzymology / Q000378:metabolism*; D013030:Spain; D014920:Wine / Q000032:analysis* / Q000382:microbiology; D015003:Yeasts / Q000378:metabolism*
D001426:Bacterial Proteins; D000431:Ethanol; D006639:Histidine; D006632:Histamine; C049391:histaminol; C037731:malolactic enzyme; D008291:Malate Dehydrogenase