α,ß-Dicarbonyl reduction is mediated by the Saccharomyces Old Yellow Enzyme.
FEMS Yeast Res
; 16(5)2016 08.
Article
en En
| MEDLINE
| ID: mdl-27400981
ABSTRACT
The undesirable flavor compounds diacetyl and 2,3-pentanedione are vicinal diketones (VDKs) formed by extracellular oxidative decarboxylation of intermediate metabolites of the isoleucine, leucine and valine (ILV) biosynthetic pathway. These VDKs are taken up by Saccharomyces and enzymatically converted to acetoin and 3-hydroxy-2-pentanone, respectively. Purification of a highly enriched diacetyl reductase fraction from Saccharomyces cerevisiae in conjunction with mass spectrometry identified Old Yellow Enzyme (Oye) as an enzyme capable of catalyzing VDK reduction. Kinetic analysis of recombinant Oye1p, Oye2p and Oye3p isoforms confirmed that all three isoforms reduced diacetyl and 2,3-pentanedione in an NADPH-dependent reaction. Transcriptomic analysis of S. cerevisiae (ale) and S. pastorianus (lager) yeast during industrial fermentations showed that the transcripts for OYE1, OYE2, arabinose dehydrogenase (ARA1), α-acetolactate synthase (ILV2) and α-acetohydroxyacid reductoisomerase (ILV5) were differentially regulated in a manner that correlated with changes in extracellular levels of VDKs. These studies provide insights into the mechanism for reducing VDKs and decreasing maturation times of beer which are of commercial importance.
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Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Pentanonas
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Saccharomyces cerevisiae
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Diacetil
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NADPH Deshidrogenasa
Idioma:
En
Revista:
FEMS Yeast Res
Asunto de la revista:
MICROBIOLOGIA
Año:
2016
Tipo del documento:
Article