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Cell membrane damage induced by phenolic acids on wine lactic acid bacteria

2009Journal article Restricted access
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dc.contributor.authorCampos, F.M.
dc.contributor.authorCouto, J.A.
dc.contributor.authorFigueiredo, A.R.
dc.contributor.authorTóth, I.V.
dc.contributor.authorRangel, António O. S. S.
dc.contributor.authorHogg, Tim
dc.date.accessioned2010-10-07T13:52:41Z
dc.date.available2010-10-07T13:52:41Z
dc.date.issued2009
dc.description.abstractThe aim of this work was to investigate the effect of phenolic acids on cell membrane permeability of lactic acid bacteria from wine. Several phenolic acids were tested for their effects on the cell membrane of Oenococcus oeni and Lactobacillus hilgardii by measuring potassium and phosphate efflux, proton influx and by assessing culture viability employing a fluorescence technique based on membrane integrity. The experimental results indicate that hydroxycinnamic acids (p-coumaric, caffeic and ferulic acids) induce greater ion leakages and higher proton influx than hydroxybenzoic acids (p-hydroxibenzoic, protocatechuic, gallic, vanillic, and syringic acids). Among the hydroxycinnamic acids, p-coumaric acid showed the strongest effect. Moreover, the exposure of cells to phenolic acids caused a significant decrease in cell culture viability, as measured by the fluorescence assay, in both tested strains. The results agree with previous results obtained in growth experiments with the same strains. Generally, phenolic acids increased the cell membrane permeability in lactic acid bacteria from wine. The different effects of phenolic acids on membrane permeability could be related to differences in their structure and lipophilic character.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citation"International Journal of Food Microbiology." ISSN 0168-1605. 135: 2 (2009) 144–151por
dc.identifier.doi10.1016/j.ijfoodmicro.2009.07.031
dc.identifier.urihttp://hdl.handle.net/10400.14/2680
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectPhenolic acidspor
dc.subjectLactic acid bacteriapor
dc.subjectWinepor
dc.subjectOenococcus oenipor
dc.subjectLactobacillus hilgardiipor
dc.subjectInactivationpor
dc.subjectCell membranepor
dc.subjectPotassium effluxpor
dc.subjectPhosphate effluxpor
dc.subjectFluorescencepor
dc.subjectBacLight fluorescence kitpor
dc.subjectBiocidespor
dc.titleCell membrane damage induced by phenolic acids on wine lactic acid bacteriapor
dc.typejournal article
dspace.entity.typePublication
person.familyNameMorais Sarmento de Campos
person.familyNameCouto
person.familyNameTóth
person.familyNameSantos Silva Rangel
person.familyNameHogg
person.givenNameFrancisco Manuel
person.givenNameJosé António
person.givenNameIldikó
person.givenNameAntónio Osmaro
person.givenNameTim
person.identifier1393111
person.identifier.ciencia-id4815-6AA3-E339
person.identifier.ciencia-id0E19-CD42-2983
person.identifier.ciencia-idD61D-7CFB-178A
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.orcid0000-0001-8332-5043
person.identifier.orcid0000-0002-3156-1412
person.identifier.orcid0000-0002-7342-1063
person.identifier.orcid0000-0002-6486-8947
person.identifier.orcid0000-0003-2017-4131
person.identifier.ridAAZ-2861-2021
person.identifier.ridG-1733-2010
person.identifier.ridJXY-0365-2024
person.identifier.scopus-author-id35614525200
person.identifier.scopus-author-id35512332800
person.identifier.scopus-author-id7004827387
person.identifier.scopus-author-id7005603860
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication20ee488f-803b-4ea9-a32c-13c4414a4d14
relation.isAuthorOfPublication6b001d48-8bde-41c3-afa0-d6473fe74edf
relation.isAuthorOfPublication7889563f-f3fc-4057-a97c-b51425b4dc46
relation.isAuthorOfPublication467be022-fd9c-4549-aa48-48ebcc1098eb
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication.latestForDiscovery467be022-fd9c-4549-aa48-48ebcc1098eb

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