Glucose exerts a negative effect over a peroxidase from Trichosporon asahii, with carotenoid cleaving activity

Rodríguez-Bustamante, Eduardo; Maldonado-Robledo, Gabriela; Arreguı́n-Espinosa, Roberto; Mendoza‐Hernández, Guillermo; Rodríguez‐Sanoja, Romina; Sánchez, Sergio

doi:10.1007/s00253-009-1996-6

Cited by 10 publications

(5 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, T . asahii is also reported in many other aspects besides the medical field, such as detergent additives for removing oil stains in the detergent industry , and even in the aroma industry .…”

Section: Resultsmentioning

confidence: 94%

Evaluating potential applications of indigenous yeasts and theirβ-glucosidases

Wang

Zhang

et al. 2015

J. Inst. Brew.

View full text Add to dashboard Cite

The potential applications of wild yeast strains with β-glucosidase activity were investigated by assaying their enzymatic production under simulated oenological conditions, coupled with the exploration of the potential applications of the β-glucosidases by studying the enzymatic activity and stability under similar oenological conditions. The assay of enzymatic locations revealed that the β-glucosidase activities from these wild strains occurred in the extracellular fraction, and in whole and permeabilized cells. The effects of different oenological factors on β-glucosidase production indicated that the F6 Trichosporon asahii strain had higher β-glucosidase production than the other strains under low pH conditions. However, the F35 Hanseniaspora uvarum strain and the F30 Saccharomyces cerevisiae strain showed higher β-glucosidase production under high-sugar conditions. Furthermore, the influence of oenological factors on the activity and stability of the β-glucosidases revealed that the enzyme from the F6 T. asahii strain had a stronger low-pH-value resistance than the other yeast β-glucosidases. These results suggest that the F35 H. uvarum, F30 S. cerevisiae and the F6 T. asahii β-glucosidases may have some potentially applicable values in the fermentation industry.

show abstract

Section: Resultsmentioning

confidence: 94%

Evaluating potential applications of indigenous yeasts and theirβ-glucosidases

Wang

Zhang

et al. 2015

J. Inst. Brew.

View full text Add to dashboard Cite

show abstract

“…In contrast, this strain can be used in many other aspects besides the medical field, such as detergent additives for removing oil stains in the detergent industry 40 , reactive textile dye decolourization processes 27 , and degradation of environmental pollutants 36 . Furthermore, it also has been used in the aroma industry 32,34 .…”

Section: Discussionmentioning

confidence: 99%

Effect of Different Indigenous Yeast β-Glucosidases on the Liberation of Bound Aroma Compounds

Wang

Kang

et al. 2011

Journal of the Institute of Brewing

View full text Add to dashboard Cite

This study investigated β‐D‐glucosidase activity in the indigenous wine yeast present on grape berries in Yantai in Shandong Province, China. Yeast population profiles from the Yantai production area in China were examined. Among the ten species identified by RFLP analysis of the 5.8S rRNA gene, four exhibited higher β‐glucosidase activity, namely, Hanseniaspora uvarum, Trichosporon asahii, Pichia fermentans and Saccharomyces cerevisiae. The β‐glucosidases from the four representative strains were chosen to hydrolyse the glycosidic precursors of Cabernet Sauvignon. After enzymatic hydrolysis, 31 compounds were identified and quantified, including terpenes, C13‐noriso‐prenoid, C6 compounds, alcohols, aldehydes and volatile phenols. Results showed that different strains exhibited different hydrolytic abilities on the bound aroma precursors. The main variables included C6 compounds, terpenes and alcohols. The concentration of the 14 compounds showed significant differences between enzymatic treatments, with 11 treated using the β‐glucosidase of the F6 strain (T. asahii). These findings may have some applicative value for utilizing the strains or their β‐glucosidases, which are able to complement and optimize wine quality.

show abstract

“…The cocultivation of Trichosporon asahii and Paenibacillus amylolyticus were utilized to biodegrade lutein into the flavors existing in FT [ 16 ]. Zygomycetes , Ascomycetes, Basidiomycetes were also found to have the ability to degrade carotenoids [ 16 , 17 ]. About the non-volatile and volatile acids, the reduction in higher fatty acid content (e.g., linolenic acid) in fatty acid metabolism could help to mellow the fragrance.…”

Section: Discussionmentioning

confidence: 99%

Profiling the role of microorganisms in quality improvement of the aged flue-cured tobacco

Cai

Zhu

et al. 2022

BMC Microbiol

View full text Add to dashboard Cite

Background The aging process in the tobacco production, as in other food industries, is an important process for improving the quality of raw materials. In the spontaneous aging, the complex components in flue-cured tobacco (FT) improve flavor or reduce harmful compounds through chemical reactions, microbial metabolism, and enzymatic catalysis. Some believed that tobacco-microbe played a significant part in this process. However, little information is available on how microbes mediate chemical composition to improve the quality of FT, which will lay the foundation for the time-consuming spontaneous aging to seek ways to shorten the aging cycle. Results Comparing aged and unaged FT, volatile and non-volatile differential compounds (DCs) were multi-dimensionally analyzed with the non-targeted metabolomes based on UPLC-QTOP-MS (the ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry), GC–MS (gas chromatography-mass spectrometer) assisted derivatization and HP-SPME-GC/MS (headspace solid-phase micro-extraction assisted GC–MS). Products associated with the degradation pathways of terpenoids or higher fatty acids were one of the most important factors in improving FT quality. With the microbiome, the diversity and functions of microbial flora were analyzed. The high relative abundance function categories were in coincidence with DCs-related metabolic pathways. According to the correlation analysis, Acinetobacter, Sphingomonas and Aspergillus were presumed to be the important contributor, in which Aspergillus was associated with the highest number of degradation products of terpenoids and higher fatty acids. At last, the screened Aspergillus nidulans strain F4 could promote the degradation of terpenoids and higher fatty acids to enhance tobacco flavor by secreting highly active lipoxygenase and peroxidase, which verified the effect of tobacco-microbes on FT quality. Conclusions By integrating the microbiome and metabolome, tobacco-microbe can mediate flavor-related substances to improve the quality of FT after aging, which provided a basis for identifying functional microorganisms for reforming the traditional spontaneous aging.

show abstract

Glucose exerts a negative effect over a peroxidase from Trichosporon asahii, with carotenoid cleaving activity

Cited by 10 publications

References 38 publications

Evaluating potential applications of indigenous yeasts and theirβ-glucosidases

Evaluating potential applications of indigenous yeasts and theirβ-glucosidases

Effect of Different Indigenous Yeast β-Glucosidases on the Liberation of Bound Aroma Compounds

Profiling the role of microorganisms in quality improvement of the aged flue-cured tobacco

Contact Info

Product

Resources

About