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Cell membrane damage induced by phenolic acids on wine lactic acid bacteria
F M Campos1, J A Couto, A R Figueiredo
1CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal. fmcampos@mail.esb.ucp.pt
International Journal of Food Microbiology
|September 8, 2009
Summary
Phenolic acids increase cell membrane permeability in wine lactic acid bacteria, impacting viability. Hydroxycinnamic acids like p-coumaric acid show stronger effects than hydroxybenzoic acids.
Area of Science:
- Microbiology
- Food Science
- Biochemistry
Background:
- Lactic acid bacteria (LAB) are crucial for wine fermentation.
- Phenolic compounds in wine can influence LAB physiology.
- Understanding LAB membrane response to phenolics is vital for wine quality.
Purpose of the Study:
- To investigate the impact of various phenolic acids on the cell membrane permeability of wine LAB.
- To compare the effects of hydroxycinnamic acids versus hydroxybenzoic acids on LAB membranes.
- To assess the influence of phenolic acids on LAB viability.
Main Methods:
- Tested phenolic acids on Oenococcus oeni and Lactobacillus hilgardii.
- Measured potassium and phosphate efflux to assess ion leakage.
- Assessed proton influx and cell viability using fluorescence-based membrane integrity assays.
Main Results:
- Hydroxycinnamic acids (p-coumaric, caffeic, ferulic) caused greater ion leakage and proton influx than hydroxybenzoic acids.
- p-Coumaric acid exhibited the most significant effect among hydroxycinnamic acids.
- Phenolic acid exposure significantly reduced LAB viability in both tested strains.
Conclusions:
- Phenolic acids generally increase cell membrane permeability in wine LAB.
- Structural differences and lipophilicity likely explain varying phenolic acid effects.
- These findings correlate with previous growth experiment results and impact wine microbiology.
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