Metabolism of Gallic Acid and Catechin by Lactobacillus hilgardii from Wine
Open accessAbstract
The ability of Lactobacillus hilgardii 5w to metabolize gallic acid and catechin was evaluated. It was grown in a complex medium containing gallic acid or catechin. The metabolites were analyzed by high-performance liquid chromatography and identified by comparing the retention times and spectral data with the standards of a database. In gallic acid-grown cultures, gallic acid, pyrogallol, catechol, protocatechuic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol were detected. In catechin-grown cultures, catechin, gallic acid, pyrogallol, catechol, p-hydroxybenzoic acid, acetovanillone, and homovanillic acid were detected. This work presents evidence of gallic acid and catechin degradation by L. hilgardii from wine.
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Catechin and gallic acid, which were metabolised by Lactobacillus hilgardii strain 5w, stimulated growth.
“On the other hand, catechin and gallic acid, which were metabolised by Lactobacillus hilgardii strain 5w, stimulated growth (Alberto et al. 2001(Alberto et al. , 2004)).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Alberto et al. 2004
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Antimicrobial properties of tannins
Scalbert, A. (1991) · Phytochemistry · doi:10.1016/0031-9422(91)83426-l · Cited by 2,321 · see citing works
Alberto, M. R., Farías, M. E., & Manca de Nadra, M. C. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0101915 · Cited by 140 · see citing works
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
- Authors
- Alberto, M. R., Gómez-Cordovés, C., & Manca de Nadra, M. C.
- Affiliations
- National University of Tucumán (AR)
- Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000 Tucumán, Argentina, Instituto de Fermentaciones Industriales (C.S.I.C.), Juan de la Cierva 3, 28006 Madrid, Spain, and Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000 Tucumán, Argentina
- ORCID
- Alberto, María R.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2004-09-25
- Volume
- 52
- Issue
- 21
- Pages
- 6465-6469
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2026275338
- Cited by
- 77
- References
- 2
- Citations by year
- 2026: 4 · 2025: 7 · 2024: 3 · 2023: 4 · 2022: 3 · 2021: 3 · 2020: 4 · 2019: 4 · 2018: 3 · 2017: 6 · 2016: 3 · 2015: 2 · 2014: 1 · 2012: 3
- FWCI
- 4.74
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- cc-by-nc-sa
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
- CONICET Digital (CONICET) (submittedVersion, cc-by-nc-sa)
- Funders
- Consejo Nacional de Investigaciones Científicas y Técnicas
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- Lactobacillus hilgardii, gallic acid, catechins, wine, polyphenol metabolism, pyrogallol, catechol, p-hydroxybenzoic acid, apocynin, homovanillic acid, microbial degradation, wine spoilage
- MeSH terms
- Adsorption, Catechin, Chromatography, High Pressure Liquid, Gallic Acid, Lactobacillus, Phenols, Wine
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