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Related Concept Videos

Preparation and Reactions of Thiols02:33

Preparation and Reactions of Thiols

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Thiols are prepared using the hydrosulfide anion as a nucleophile in a nucleophilic substitution reaction with alkyl halides. For instance, bromobutane reacts with sodium hydrosulfide to give butanethiol.
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Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...
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Updated: Aug 14, 2025

Growth-based Determination and Biochemical Confirmation of Genetic Requirements for Protein Degradation in Saccharomyces cerevisiae
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Engineering volatile thiol formation in yeast.

Felix M R Graf1,2, Markus Buchhaupt1

  • 1DECHEMA-Forschungsinstitut, Microbial Biotechnology, Theodor-Heuss-Allee 25, 60486 Frankfurt am Main, Germany.

Journal of Applied Microbiology
|January 10, 2023
PubMed
Summary
This summary is machine-generated.

This study engineered yeast strains to produce volatile thiols, key aroma compounds in beverages like wine. The modified yeast successfully synthesized various thiols from precursor molecules, enhancing potential for aroma production.

Keywords:
Saccharomyces cerevisiaetrans-2-hexen-1-oltrans-2-hexenalβ-lyase3-mercaptohexan-1-olglutathione-S-transferasethiolstnaA

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Area of Science:

  • Biotechnology
  • Enology
  • Microbiology

Background:

  • Volatile thiols are crucial aroma compounds in beverages, particularly wine.
  • Yeast fermentation releases thiols from precursors like glutathione and cysteine conjugates in grape must.
  • Specific wine varieties, such as Sauvignon blanc, are known for their characteristic thiol profiles.

Purpose of the Study:

  • To engineer yeast strains capable of synthesizing volatile thiols from precursor molecules.
  • To characterize the efficiency and scope of thiol production in engineered yeast.
  • To explore the potential of yeast biotechnology for enhancing wine aroma profiles.

Main Methods:

  • Genomic integration of the Escherichia coli tnaA gene, encoding a β-lyase enzyme.
  • Overexpression of glutathione synthetase and glutathione-S-transferases in yeast.
  • Fermentation experiments using engineered yeast strains with various precursor substrates.

Main Results:

  • Engineered yeast produced up to 8.9 μg/L of 3-mercaptohexan-1-ol from trans-2-hexen-1-ol.
  • Synthesis of known thiols (e.g., 2-methyl-2-butanethiol, 3-mercapto-3-methylbutan-1-ol) and novel thiol compounds.
  • Demonstrated yeast's ability to convert diverse precursors (alcohols, alkenols, aldehydes, ketones) into volatile thiols.

Conclusions:

  • Optimized yeast strains can efficiently produce a range of volatile thiols.
  • The engineered yeast provides a viable platform for synthesizing desirable aroma compounds.
  • This approach offers potential for controlling and enhancing beverage aroma through yeast biotechnology.