Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine. (1st July 2015)

• Record Type: Journal Article
• Authors: Guo, Xuewu; Guan, Xiangyu; Wang, Yazhou; Li, Lina; Wu, Deguang; Chen, Yefu; Pei, Huadong; Xiao, Dongguang
• Is Part Of: Food chemistry. Volume 178(2015)
• Page Start: 208
• Page End: 211
• Publication Date: 2015-07-01
• Subjects: Biogenic amines -- Proteinase A (PrA) -- PEP4 -- Yeast; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.01.089
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The decrease in PrA activity can reduce the concentration of biogenic amines. The production of biogenic amines decreased by 25.5% in Chinese rice wine. This study is the first to show that the PrA activity of yeast affects the production of biogenic amines. Abstract: Biogenic amines in Chinese rice wine have a potential threat of toxicity to human health. In this study, PEP4 gene in Saccharomyces cerevisiae was knocked out in order to evaluate its effect on biogenic amines production; the enzyme encodes proteinase A (PrA), an enzyme that is responsible for the production of free amino acids. It was found that compared to the wild type strain, the PrA activity and amino acid concentration decreased significantly, and the production of biogenic amines in this knockout strain decreased by 25.5%, from 180.1 mg/L to 134.2 mg/L. Especially, tyramine, cadaverine and histamine concentrations were also decreased by 57.5%, 24.6% and 54.3%, respectively. The main reason for the decrease of biogenic amines may be due to the low concentration of free amino acids. Our results provide a new strategy to minimize the biogenic amine production during fermentation of Chinese rice wine.