English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/171332
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Expression of genes involved in metabolism of phenolic compounds by Lactobacillus pentosus and its relevance for table-olive fermentations

AuthorsCarrasco, José Antonio; Lucena-Padrós, Helena ; Brenes Balbuena, Manuel ; Ruiz-Barba, José Luis
KeywordsLactobacillus pentosus
Tannase
Decarboxylase
Glucosidase
Olive fermentation
Phenolics
Issue DateDec-2018
PublisherElsevier
CitationFood Microbiology 76: 382-389 (2018)
AbstractGenes with the potential to code for enzymes involved in phenolic compound metabolism were detected in the genome of Lactobacillus pentosus IG1, isolated from a green olive fermentation. Based on homology, these genes could code for a 6-P-β Glucosidase, two different Tannases, a Gallate decarboxylase and a p-Coumaric decarboxylase. Expression of up to seven of these genes was studied in L. pentosus IG1 (olive fermentation) and CECT4023T (corn silage), including responses upon exposure to relevant phenolic compounds and different olive extracts. Genes potentially coding Tannase, Gallate decarboxylase and p-Coumaric acid decarboxylase significatively increased their expression upon exposure to such compounds and extracts, although it was strain dependent. In general, both the genetic organization and the characteristics of gene expression resembled very much those described for Lactobacillus plantarum. In accordance to the observed induced gene expression, metabolism of specific phenolic compounds was achieved by L. pentosus. Thus, methyl gallate, gallic acid and the hydroxycinamic acids p-coumaric, caffeic and ferulic were metabolized. In addition, the amount of phenolics such as tyrosol, oleuropein, rutin and verbascoside included in a minimal culture medium was noticeably reduced, again dependent on the strain considered.
Description42 Páginas; 2 Figuras; 3 Tablas; 4 Figuras suplementarias; 4 Tablas suplementarias
Publisher version (URL)http://dx.doi.org/10.1016/j.fm.2018.06.020
URIhttp://hdl.handle.net/10261/171332
ISSN0740-0020
E-ISSN1095-9998
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
Postprint_2018_FoodMicrobiol_V76_P382.pdf Embargoed until December 1, 2019Artículo principal993,56 kBAdobe PDFThumbnail
View/Open    Request a copy
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.