Main antimicrobial compounds in table olives
Main antimicrobial compounds in table olives
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DOI：
10.1021/jf0719757
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发表时间：
2007-11-28
影响因子：
6.1
通讯作者：
De Castro, Antonio
中科院分区：
文献类型：
--
作者：
Medina, Eduardo;Brenes, Manuel;De Castro, Antonio
以Manzanilla和Gordal两种橄榄品种的无菌橄榄卤水为原料，研究了参与鲜橄榄乳酸发酵的抑制因子。采用高效液相色谱、紫外和电喷雾质谱检测鉴定了这些卤水中的酚类和油苷类化合物，并用核磁共振对其中的一些物质进行了表征。在这些化合物中，与羟基酪醇相连的二脱氧形式的清羧甲基烯醇酸表现出最强的抗乳酸菌活性，其存在于盐水中可以解释橄榄发酵过程中这些微生物的生长抑制。然而，研究人员发现，首次在食用橄榄中发现的脱羧甲基烯醇酸的双醛酸形式，以及橄榄苷11-甲酯的异构体也对戊糖乳杆菌有效，因此可能有助于橄榄卤水的抗菌活性。还必须强调的是，在橄榄卤水中发现的三种新抑制剂比经过充分研究的橄榄苦苷和羟基酪醇具有更强的抗菌活性。
The inhibitors involved in the lactic acid fermentation of table olives were investigated in aseptic olive brines of the Manzanilla and Gordal varieties. Phenolic and oleosidic compounds in these brines were identified by high-performance liquid chromatography with ultraviolet and electrospray ionization mass spectrometry detection, and several substances were also characterized by nuclear magnetic resonance. Among these compounds, the dialdehydic form of clecarboxymethyl elenolic acid linked to hydroxytyrosol showed the strongest antilactic acid bacteria activity, and its presence in brines could explain the growth inhibition of these microorganisms during olive fermentation. However, it was found that the dialclehydic form of decarboxymethyl elenolic acid, identified for the first time in table olives, and an isomer of oleoside 11-methyl ester were also effective against Lactobacillus pentosus and can, therefore, contribute to the antimicrobial activity of olive brines. It must also be stressed that the three new inhibitors discovered in table olive brines exerted a more potent antibacterial activity than the well-studied oleuropein and hydroxytyrosol.