Arginine degradation

Species of Pseudomonas can utilize the a,(i)-diamines putrescine, spermidine, and spermine as sources of carbon and nitrogen, and putrescine can be produced from the secondary amine spermidine together with 1,3-diaminopropane (Dasu et al. 2006). Putrescine (1,4-diaminobutane) is an intermediate in the arginine decarboxylase (ADC) pathway of L-arginine degradation, which is described later, and can be degraded, by two pathways ... 

Also, in this case, research results indicate the need for caution in the selection of starter cultures for MLF in wine, since citrulline formation from arginine degradation could result in ethyl carbamate production, even at normal temperatures, during prolonged storage. In addition, spontaneous MLF by undeflned strains should be avoided, as this may lead to formation of ethyl carbamate precursors (Liu etal. 1994). 

Liu, S.-Q., Pritchard, G.G., Hardman, M.J., PUone, G.J. (1994). Citrulline production and ethyl carbamate (urethane) precursor formation from arginine degradation by wine lactic acid bacteria Leuconostoc oenos and Lactobacillus buchneri. Am. J. Enol. Vitic., 45, 235-242. 

These studies demonstrate that wine LAB may contribute to ethyl carbamate formation. In the United States, there is a voluntary concentration limit of 15 ng/g for ethyl carbamate in table wines (Canas et al., 1994). One suggested way to achieve this goal is the development of non-arginine-degrading O. oeni strains for the induction of MLF (Mira de Orduna et al., 2001). 

Mira de Orduna, R., Liu, S.-Q., Patchett, M.L., and Pilone, GJ. 2000. Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria. FEMS Microbiol. Lett. 183, 31-35. 

The initial step in arginine degradation is the production of ornithine and urea. 

Because fructose has been found to be inhibitory to arginine degradation by some LAB strains, tomato juice, supplemented with glucose and arginine, is used. 

Fig. 3. Guanidine derivatives. Arginine degradation in a mushroom. TA = transamidination, Arg = i-ar-ginine, Orn = L-ornithine.

Champomier-Verges, M.C., Zuniga, M., Morel-Deville, R, et al. (1999) Relationships between arginine degradation, pH and survival in Lactobacillus sakei. FEMS Microbiol Lett 180, 297-304. 

Heterocyclic enamines A -pyrroline and A -piperideine are the precursors of compounds containing the pyrrolidine or piperidine rings in the molecule. Such compounds and their N-methylated analogs are believed to originate from arginine and lysine (291) by metabolic conversion. Under cellular conditions the proper reaction with an active methylene compound proceeds via an aldehyde ammonia, which is in equilibrium with other possible tautomeric forms. It is necessary to admit the involvement of the corresponding a-ketoacid (12,292) instead of an enamine. The a-ketoacid constitutes an intermediate state in the degradation of an amino acid to an aldehyde. a-Ketoacids or suitably substituted aromatic compounds may function as components in active methylene reactions (Scheme 17). 

The best known catabolic pathways of nitrogenous compounds are those of arginine, proline, allantoin and 4-aminobutyrate (GABA) degradation. Each of these is inducible under specific conditions, and all are subject to nitrogen-catabo-lite repression (see [7,9] and section 6.3). 

Reactions involving carbamyl phosphate in the degradation of arginine in Clostridia, and the fermentation of allantoin by Streptococcus allantoicus... 

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