自由氧化芳香氨基酸的代谢由Saccharomyces cerevisiae进行
Kim Ina Behringer1, Julia Kapeluch1, Annik Fischer1
1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstraße 20, 38106 Braunschweig, Germany.
Journal of agricultural and food chemistry
|March 6, 2024
概括
面包酵母 (Saccharomyces cerevisiae) 通过埃里希路径代谢各种非蛋白质原性芳香氨基酸. 然而,基团在环上的位置会影响代谢产品,这对酒风味化合物有影响.
科学领域:
- 生物化学 生物化学
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 芳香氨基酸如托,氨酸和氨酸在食品加工过程中容易氧化.
- 在Saccharomyces cerevisiae中的埃里希路径对于氨基酸降解至关重要.
研究的目的:
- 为了研究Saccharomyces cerevisiae中非蛋白质原性芳香氨基酸的代谢命运.
- 为了确定这些氨基酸是否可以作为埃里希路径的基质.
- 为了识别由酵母降解这些化合物的代谢产生的代谢物.
主要方法:
- 使用Saccharomyces cerevisiae化七种非蛋白质原性芳香氨基酸.
- 使用高性能液体染色学质谱法 (HPLC-MS/MS) 进行代谢命运分析.
- 对特定代谢物的商业酒样本的分析.
主要成果:
- 麦芽菌 (Saccharomyces cerevisiae) 代谢了所有测试的氨基酸,除了dityrosine.
- 代谢速度各不相同,3-甲酸和o-甲酸被迅速降解.
- DOPA,3-氨酸和p-氨酸产生埃里希醇,而o-氨酸和m-氨酸则产生α-氧酸.
- 首次在商业酒中检测到氧铁醇.
结论:
- 糖菌有效吸收和转胺非蛋白质原性芳香氨基酸.
- 环上的定位基组 (ortho或meta) 阻碍了脱碳化和还原到埃里希醇.
- 该研究确定了新的代谢途径和酒成分,影响食品加工和饮料分析.
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