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Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii

2008-07Journal article Open access
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dc.contributor.authorFigueiredo, Ana Rita
dc.contributor.authorCampos, Francisco
dc.contributor.authorFreitas, Víctor de
dc.contributor.authorHogg, Tim
dc.contributor.authorCouto, José António
dc.date.accessioned2010-10-08T17:26:51Z
dc.date.available2010-10-08T17:26:51Z
dc.date.issued2008-07
dc.description.abstractThe aim of this work was to investigate the effect of wine phenolic aldehydes, flavonoids and tannins on growth and viability of strains of Oenococcus oeni and Lactobacillus hilgardii. Cultures were grown in ethanol-containing MRS/TJ medium supplemented with different concentrations of phenolic aldehydes or flavonoids and monitored spectrophotometrically. The effect of tannins was evaluated by monitoring the progressive inactivation of cells in ethanol-containing phosphate buffer supplemented with grape seed extracts with different molecular weight tannins. Of the phenolic aldehydes tested, sinapaldehyde, coniferaldehyde, p-hydroxybenzaldehyde, 3,4- dihydroxybenzaldehyde and 3,4,5-trihydroxybenzaldehyde significantly inhibited the growth of O. oeni VF, while vanillin and syringaldehyde had no effect at the concentrations tested. Lact. hilgardii 5 was only inhibited by sinapaldehyde and coniferaldehyde. Among the flavonoids, quercetin and kaempferol exerted an inhibitory effect especially on O. oeni VF. Myricetin and the flavan-3-ols studied (catechin and epicatechin) did not affect considerably the growth of both strains. Condensed tannins (particularly tetramers and pentamers) were found to strongly affect cell viability, especially in the case of O. oeni VF. In general, this strain was found to be more sensitive than Lact. hilgardii 5 to the phenolic compounds studied. This work contributes to the knowledge of the effect of different phenolic compounds on the activity of wine lactic acid bacteria, which, especially in the case of aldehydes and of different molecular weight fractions of tannins, is very scarce.por
dc.identifier.citation"Food Microbiology". ISSN 0740-0020. 25: 1 (2008) 105–112por
dc.identifier.doi10.1016/j.fm.2007.07.004
dc.identifier.urihttp://hdl.handle.net/10400.14/2737
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectLactic acid bacteriapor
dc.subjectPhenolic aldehydespor
dc.subjectFlavonoidspor
dc.subjectTanninspor
dc.subjectWinepor
dc.titleEffect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardiipor
dc.typejournal article
dspace.entity.typePublication
person.familyNameMorais Sarmento de Campos
person.familyNameHogg
person.familyNameCouto
person.givenNameFrancisco Manuel
person.givenNameTim
person.givenNameJosé António
person.identifier1393111
person.identifier.ciencia-id4815-6AA3-E339
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.ciencia-id0E19-CD42-2983
person.identifier.orcid0000-0001-8332-5043
person.identifier.orcid0000-0003-2017-4131
person.identifier.orcid0000-0002-3156-1412
person.identifier.ridJXY-0365-2024
person.identifier.ridAAZ-2861-2021
person.identifier.scopus-author-id7005603860
person.identifier.scopus-author-id35614525200
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication20ee488f-803b-4ea9-a32c-13c4414a4d14
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication6b001d48-8bde-41c3-afa0-d6473fe74edf
relation.isAuthorOfPublication.latestForDiscovery6b001d48-8bde-41c3-afa0-d6473fe74edf

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