Os efeitos inibitórios dos compostos fenólicos dos vinhos na actividade da lisozima contra as bactérias lácticas

International Journal of Food Microbiology 148 (2011) 184–190

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International Journal of Food Microbiology j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / i j f o o d m i c r o

The inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria
F. Guzzo a, M.S. Cappello b, M. Azzolini c, E. Tosi c, G. Zapparoli a,⁎ a b c

Dipartimento di Biotecnologie, Università degli Studi di Verona, strada Le Grazie 15, 37134 Verona, Italy CNR, Istituto di Scienze delle Produzioni Alimentari (ISPA), Prov.le Lecce-Monteroni, 73100 Lecce, Italy Centro per la Sperimentazione in Vitivinicoltura, Provincia di Verona, Servizio Agricoltura, Via della Pieve 64-37020 San Pietro in Cariano, Verona, Italy

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The lysozyme of hen's egg white is used in winemaking to control spontaneous lactic acid bacteria (LAB). A total of eight LAB strains, isolated from grape must and wine, were used to assess the inhibitory effects of wine phenolics on lysozyme activity. The presence of phenolics, extracted from grape pomace, in growth medium reduced the mortality rate due to the lysozyme activity. This effect was especially clear in the case of strains belonging to Lactobacillus uvarum, Pediococcus parvulus and Oenococccus oeni, which are more sensitive to lysozyme than L. plantarum and L. hilgardii strains. Cell lysis assays carried out on four strains sensitive to lysozyme and Micrococcus lysodeikticus ATCC 4698, used as a reference strain, confirmed the inhibition of grape pomace phenolics on the muramidase. There was no interference from non-flavonoids, flavanols and flavonol compounds, when they were tested individually, on the lysozyme activity against the strains. Anthocyanins extracted from grape skins slightly inhibited the activity only against M. lysodeikticus. However, proanthocyanidins extracted from seed berries, strongly inhibited the lysozyme.