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dc.contributor.authorCuriel, José Antonio-
dc.contributor.authorRodríguez, Héctor-
dc.contributor.authorLandete, José María-
dc.contributor.authorRivas, Blanca de las-
dc.contributor.authorMuñoz, Rosario-
dc.date.accessioned2012-03-27T09:39:01Z-
dc.date.available2012-03-27T09:39:01Z-
dc.date.issued2010-05-01-
dc.identifier.citationFood Chemistry 120(1): 225–229 (2010)es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/47551-
dc.description.abstractThe potential to degrade 15 food phenolic acids was investigated for several Lactobacillus brevis strains isolated from different sources. All the strains analysed in this study showed a similar metabolism on phenolic acids. Among the cinnamic acids assayed, only p-coumaric, ferulic and caffeic acids were metabolized by the L. brevis strains. These acids were decarboxylated to produce their corresponding vinyl derivatives. Contrarily to the results previously reported on Lactobacillus plantarum, the L. brevis strains analysed in this study were unable to subsequently reduce or metabolize these vinyl derivatives. In L. brevis, vinyl phenol, vinyl catechol, and vinyl guaiacol were the final metabolic products from p-coumaric, caffeic or ferulic acids, respectively. From the benzoic acids analysed, and similarly to L. plantarum strains, only gallic and protocatechuic acids were modified by L. brevis strains. Both acids were decarboxylated to pyrogallol and catechol, respectively. Currently, the enzymes involved in the metabolism of phenolic acids in L. brevis remain uncharacterizedes_ES
dc.description.sponsorshipThis work was supported by Grants AGL2005-00470, AGL2008- 01052, Consolider INGENIO 2010 CSD2007-00063 FUN-C-FOOD (CICYT), RM2008-00002 (INIA), and S-0505/AGR/000153 (CAM). We are grateful to M. V. Santamaría, H. Rodríguez, and J. A. Curiel were recipients of predoctoral fellowships from the I3P-CSIC Program and FPI-MEC, respectively. J. M. Landete was a recipient of a postdoctoral fellowship from the MEC.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relation.isversionofPostprint-
dc.rightsopenAccesses_ES
dc.subjectLactic acid bacteriaes_ES
dc.subjectLactobacillus brevises_ES
dc.subjectVegetable fermentationses_ES
dc.subjectPhenolic acidses_ES
dc.subjectHydroxycinnamic acidses_ES
dc.subjectVolatile phenolses_ES
dc.titleAbility of Lactobacillus brevis strains to degrade food phenolic acidses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodchem.2009.10.012-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2009.10.012es_ES
dc.contributor.funderComisión Interministerial de Ciencia y Tecnología, CICYT (España)-
dc.contributor.funderInstituto Nacional de Investigación y Tecnología Agraria y Alimentaria (España)-
dc.contributor.funderComunidad de Madrid-
dc.contributor.funderMinisterio de Educación y Ciencia (España)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100007273es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/100007652es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/100012818es_ES
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