Feedback inhibition of the prephenate dehydratase from Saccharomyces cerevisiae and its mutation in huangjiu (Chinese rice wine) yeast. (November 2020)
- Record Type:
- Journal Article
- Title:
- Feedback inhibition of the prephenate dehydratase from Saccharomyces cerevisiae and its mutation in huangjiu (Chinese rice wine) yeast. (November 2020)
- Main Title:
- Feedback inhibition of the prephenate dehydratase from Saccharomyces cerevisiae and its mutation in huangjiu (Chinese rice wine) yeast
- Authors:
- Liu, Shuangping
Yang, Qilin
Mao, Jieqi
Bai, Mei
Zhou, Jiandi
Han, Xiao
Mao, Jian - Abstract:
- Abstract: 2-Phenylethanol, an aromatic compound often found in fermented foods, is among the most abundant aromatic compounds in huangjiu (Chinese rice wine). The 2-phenylethanol found in huangjiu is produced by Saccharomyces cerevisiae HJ01, which produces much more 2-phenylethanol than the type strain, S. cerevisiae W303. Feedback regulation of 2-phenylethanol biosynthesis in S. cerevisiae has been carefully studied, except for the behavior of prephenate dehydratase (PDT; EC 4.2.1.51). Mutation (I161K, L239P and Q250H) in PDT were found in S. cerevisiae HJ01, and a structure-based analysis suggested the presence of conserved l -Phe binding sites. The purified PDT from S. cerevisiae strains HJ01 and W303 were found to be inhibited by l -Phe. The specific activity of the PDT HJ01 was 1.27-fold greater than that of the PDT W303 . It also showed greater substrate affinity ( K m, 11.1–15.9 mM), catalytic efficiency ( kcat / Km, 58.9 to 51.7 L/(mmols)), and thermal stability, but was less susceptible to feedback inhibition ( K i, 3.97 to 3.35 mM). Thus, mutations in the PDT from S. cerevisiae HJ01 contribute to the higher 2-phenylethanol concentration found in huangjiu . Highlights: Prephenate dehydratase (PDT) in S. cerevisiae was feedback inhibited by l -Phe. PDT in S. cerevisiae HJ01 showed greater substrate affinity, catalytic efficiency. Mutation of I161K, L239P and Q250H resulted less sensitive inhibition of l -Phe.
- Is Part Of:
- Lebensmittel-Wissenschaft + Technologie =. Volume 133(2020)
- Journal:
- Lebensmittel-Wissenschaft + Technologie =
- Issue:
- Volume 133(2020)
- Issue Display:
- Volume 133, Issue 2020 (2020)
- Year:
- 2020
- Volume:
- 133
- Issue:
- 2020
- Issue Sort Value:
- 2020-0133-2020-0000
- Page Start:
- Page End:
- Publication Date:
- 2020-11
- Subjects:
- Prephenate dehydratase -- 2-Phenylethanol -- Specific activity -- Saccharomyces cerevisiae
Food industry and trade -- Periodicals
Food -- Composition -- Periodicals
Microbiology -- Periodicals
Nutrition -- Periodicals
664.005 - Journal URLs:
- http://www.sciencedirect.com/science/journal/00236438 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.lwt.2020.110040 ↗
- Languages:
- English
- ISSNs:
- 0023-6438
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3983.070000
British Library DSC - BLDSS-3PM
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- 23750.xml