THESE Maryse Bonnin Jusserand - Université de Bourgogne

Introduction
Résultats
Biogenic amines (BA) are molecules found in a wide range of fermented foods and present
physiological effects on health due to food poisoning (Silla Santos, 1996; Bauza et al, 1995).
Among BA, histamine and tyramine in particular induces hypertension and headaches
(Hannington, 1967). BA are mainly produced through the decarboxylation of amino acids
(AA) precursors by lactic acid bacteria (LAB) (Marques et al, 2008). Histamine (Lonvaud-
Funel & Joyeux, 1994), putrescine (Marcobal et al, 2004), tyramine (Moreno-Arribas et al,
2000) and cadaverine (Guerrini et al, 2002) are the main BA found in wine and are produced,
during malolactic fermentation and storage, by LAB belonging to different genera:
Oenococcus, Lactobacillus, Leuconostoc and Pediococcus. Regarding tyramine, the main
producers are species from the Lactobacillus genus (Moreno-Arribas et al, 2000).
Several studies have been made to determine factors influencing BA production in wine. Low
pH (Lonvaud-Funel & Joyeux, 1994), high ethanol concentration and low concentration of
pyridoxal-5-phosphate (Gardini et al, 2005), an enzymatic cofactor, allow for the reduction of
BA accumulation. The viticulture region, grape varieties (Marques et al, 2008; Hernandez-
Orte et al, 2006) and vintage (Herbert et al, 2005) also affect BA content. To avoid BA
accumulation, commercially selected malolactic starters are added (Marques et al, 2008;
Lonvaud-Funel, 2001). One of the major factors is the concentration in amino acids or more
broadly in nitrogen, directly related to BA production (Silla Santos, 1996). On one hand, free
amino acids precursors induce BA formation: the histidine and tyrosine decarboxylases are
both enzymes respectively induced by histidine in Lactobacillus sp. (Pessione et al, 2005) and
by the addition of tyrosine in Lactobacillus brevis and Lactobacillus hilgardii (Moreno-
Arribas et al, 2000). Also wine composition in AA and biogenic amines has been analyzed by
HPLC in order to correlate amounts of both molecules (Soufleros et al, 2007; Pereira et al,
2008). On the other hand Bach et al, (2010) have shown recently that the final concentration
in BA increases with the addition of nitrogen during alcoholic fermentation. Furthermore, it
has been shown that storage on lees (Marques et al, 2008) allows an increase in BA
production due to nitrogen compounds released by yeasts after autolysis. This reaction occurs
by the breakdown of yeasts cell membranes and hydrolytic enzymes are released to degrade
components of the medium (Babayan & Bezrukov, 1985). Therefore, the medium is enriched
in protein, peptides and free amino acids.
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