Abstract
BackgroundBiogenic amines are molecules with allergenic properties. They are found in fermented products and are synthesized by lactic acid bacteria through the decarboxylation of amino acids present in the food matrix. The concentration of biogenic amines in fermented foodstuffs is influenced by many environmental factors, and in particular, biogenic amine accumulation depends on the quantity of available precursors. Enological practices which lead to an enrichment in nitrogen compounds therefore favor biogenic amine production in wine. Free amino acids are the only known precursors for the synthesis of biogenic amines, and no direct link has previously been demonstrated between the use of peptides by lactic acid bacteria and biogenic amine synthesis.ResultsHere we demonstrate for the first time that a Lactobacillus plantarum strain isolated from a red wine can produce the biogenic amine tyramine from peptides containing tyrosine. In our conditions, most of the tyramine was produced during the late exponential growth phase, coinciding with the expression of the tyrDC and tyrP genes. The DNA sequences of tyrDC and tyrP in this strain share 98% identity with those in Lactobacillus brevis consistent with horizontal gene transfer from L. brevis to L. plantarum.ConclusionPeptides amino acids are precursors of biogenic amines for Lactobacillus plantarum strain IR BL0076.
Highlights
Biogenic amines are molecules with allergenic properties
Lactobacillus plantarum is frequently isolated from red wine undergoing malolactic fermentation (MFL) and it usually contributes to production of tyramine [42]
The tyrDC and tyrP genes of L. plantarum IR BL0076 Based on 16S RNA gene sequencing [GenBank : JX025073] and multiplex PCR using recA gene-derived primers [43], a lactic acid bacterial strain isolated from wine and able to produce tyramine was identified as L. plantarum, and was named IR BL0076
Summary
Biogenic amines are molecules with allergenic properties They are found in fermented products and are synthesized by lactic acid bacteria through the decarboxylation of amino acids present in the food matrix. BA in foods are mainly produced through the decarboxylation of amino acids (AA) by lactic acid bacteria (LAB) [4]. The decarboxylation reaction from AA to BA, coupled to the transport, provides a proton motive force composed of a pH gradient (alkaline inside the cell) and a membrane electric potential (negative inside). This mechanism was described in Lactobacillus buchneri for histamine production by Molenaar
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