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IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Abstract

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].

Laccases from lactic acid bacteria (LAB) belong to the group of multicopper oxidase enzymes with degrading activity of both phenolic and non-phenolic compounds using sometimes mediator substrates through complex reactions.

This work aimed to evaluate the BA and OTA degrading capacity of three heterologous LAB laccases from P. parvulus, L. paracasei and L. lactis, expressed in E. coli. The experimental assays were first developed in acetate buffer 50 mM with 0.1 mM CuSO4, added with complete polyphenolic compound (PFC) extracts from red (ERW) and white wines (EWW), and then in real wines from Tempranillo (RW) and Albariño varieties (WW). BA and OTA degradation was followed and quantified by analyzing samples with HPLC and HPLC-QToF-MS, respectively. Preliminary results are shown in Table 1, which seem to be promising for further analysis and applications.

Table 1. Degradation of BA and OTA by bacterial laccases.

Experiment matrix

Degradation percentage (%) of toxic compounds by the three LAB laccases

Histamine

Tyramine

Putrescine

OTA

Ppar

Lpar

Llac

Ppar

Lpar

Llac

Ppar

Lpar

Llac

Ppar

Lpar

Llac

PFC extract

ERW

9.2±2.7

3.3±4.6

0

20.3±0.6

31.5±3.4

0

31.2±4.5

20.5±6.2

0

40.4±1.4

34.9±0.7

45.0±0.8

EWW

7.3±3.7

0

0

12.9±5.4

0

0

23.1±5.6

1.2±1.7

0

4.4±1.8

10.3±0.8

14.7±0.8

Real wine

RW

1.0±1.4

22.9±3.8

0

3.8±5.3

33.1±3.3

0

0

2.1±2.9

1.1±1.5

*

*

*

WW

0

0

0

5.1±7.2

15.5±0.4

6.7±9.4

0

4.3±6.0

5.3±7.5

*

*

*

Acknowledgements: AGL2015-71227-R, RTI2018-095658-B-C31 and MSCA-IF GA 101022293.

References:

1)  Loi M. et al. (2018) In vitro single and combined mycotoxins degradation by Ery4 laccase from Pleurotus eryngii and redox mediators. Food Control, 90: 401-406.
2)  Callejón S. et al. (2016) Cloning and characterization of a new laccase from Lactobacillus plantarum J16 CECT 8944 catalyzing biogenic amines. Appl. Microbiol. Biotechnol., 100: 3113-3124.

DOI:

Publication date: October 10, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Isaac Monroy1,2*, Isidoro Olmeda1, José Pérez-Navarro3, Sergio Gómez-Alonso3, Sergi Ferrer1,2, Isabel Pardo1,2

1ENOLAB, BIOTECMED institute
2Department of Microbiology and Ecology, University of Valencia
3Regional Institute of Applied Scientific Research, University of Castilla-La Mancha

Contact the author*

Keywords

wine toxins, biogenic amines, mycotoxins, bacterial laccases

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

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