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:
Issue: ICGWS 2023
Type: Poster
Authors
1ENOLAB, BIOTECMED institute
2Department of Microbiology and Ecology, University of Valencia
3Regional Institute of Applied Scientific Research, University of Castilla-La Mancha