Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine

• Published in: Applied microbiology and biotechnology Vol. 98; no. 1; pp. 185 - 198
• Main Authors: Callejón, S, Sendra, R, Ferrer, S, Pardo, I
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 2014; Springer Berlin Heidelberg; Springer; Springer Nature B.V
• Subjects: Agricultural biotechnology; Amines; Bacteria; Biodegradation; Biomedical and Life Sciences; Biotechnologically Relevant Enzymes and Proteins; Biotechnology; Biotransformation; Catecholamines; Chemical properties; Enzymatic activity; enzyme activity; Enzymes; Fermentation; Food; Histamine; Histamine - metabolism; lactic acid bacteria; Lactobacillus plantarum; Lactobacillus plantarum - enzymology; Life Sciences; Microbial Genetics and Genomics; Microbiology; Microorganisms; Oxidoreductases - metabolism; Pediococcus - enzymology; Pediococcus acidilactici; putrescine; Putrescine - metabolism; Studies; tyramine; Tyramine - metabolism; Vitaceae; Wine - microbiology; Wines; Spain; Tyramine; Wine; Histamine; Multicopper oxidase; Lactic acid bacteria; Putrescine; Biogenic amines; Laccase
• ISSN: 0175-7598; 1432-0614
• DOI: 10.1007/s00253-013-4829-6

The main objectives of this study were the search for enzymatic activities responsible for biogenic amine (BA) degradation in lactic acid bacteria (LAB) strains isolated from wine, their identification, and the evaluation of their applicability for reducing BAs in wine. Fifty-three percent of the 76 LAB cell extracts showed activity against a mixture of histamine, tyramine, and putrescine when analyzed in-gel. The quantification of the degrading ability for each individual amine was tested in a synthetic medium and wine. Most of the bacteria analyzed were able to degrade the three amines in both conditions. The highest percentages of degradation in wine were those of putrescine: up to 41 % diminution in 1 week. Enzymes responsible for amine degradation were isolated and purified from Lactobacillus plantarum J16 and Pediococcus acidilactici CECT 5930 strains and were identified as multicopper oxidases. This is the first report of an efficient BA reduction in wine by LAB. Furthermore, the identity of the enzymes involved has been revealed.