The formation of n-propyl alcohol by Saccharomyces cerevisiae

Guymon, J. F.; Ingraham, John L.; Crowell, E. A.

doi:10.1016/0003-9861(61)90122-9

Cited by 60 publications

(29 citation statements)

References 7 publications

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“…In bacteria, 2-oxo-pentanoate can be formed as a side product of reactions in branched-chainamino-acid synthesis and can subsequently be aminated to norvaline (6). Norvaline synthesis in E. coli depends strongly on the cultivation conditions (6), and an early study showed n-butanol production in S. cerevisiae strains mutated in branchedchain-amino-acid metabolism (21,27). This indicates that in S. cerevisiae, a native pathway for 2-oxo-butanoate synthesis operates in specific genetic backgrounds and, conceivably, under special environmental conditions.…”

Section: Discussionmentioning

confidence: 99%

Substrate Specificity of Thiamine Pyrophosphate-Dependent 2-Oxo-Acid Decarboxylases in Saccharomyces cerevisiae

Romagnoli

Luttik

Kötter

et al. 2012

Appl Environ Microbiol

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dFusel alcohols are precursors and contributors to flavor and aroma compounds in fermented beverages, and some are under investigation as biofuels. The decarboxylation of 2-oxo acids is a key step in the Ehrlich pathway for fusel alcohol production. In Saccharomyces cerevisiae, five genes share sequence similarity with genes encoding thiamine pyrophosphate-dependent 2-oxoacid decarboxylases (2ODCs). PDC1, PDC5, and PDC6 encode differentially regulated pyruvate decarboxylase isoenzymes; ARO10 encodes a 2-oxo-acid decarboxylase with broad substrate specificity, and THI3 has not yet been shown to encode an active decarboxylase. Despite the importance of fusel alcohol production in S. cerevisiae, the substrate specificities of these five 2ODCs have not been systematically compared. When the five 2ODCs were individually overexpressed in a pdc1⌬ pdc5⌬ pdc6⌬ aro10⌬ thi3⌬ strain, only Pdc1, Pdc5, and Pdc6 catalyzed the decarboxylation of the linear-chain 2-oxo acids pyruvate, 2-oxobutanoate, and 2-oxo-pentanoate in cell extracts. The presence of a Pdc isoenzyme was also required for the production of n-propanol and n-butanol in cultures grown on threonine and norvaline, respectively, as nitrogen sources. These results demonstrate the importance of pyruvate decarboxylases in the natural production of n-propanol and n-butanol by S. cerevisiae. No decarboxylation activity was found for Thi3 with any of the substrates tested. Only Aro10 and Pdc5 catalyzed the decarboxylation of the aromatic substrate phenylpyruvate, with Aro10 showing superior kinetic properties. Aro10, Pdc1, Pdc5, and Pdc6 exhibited activity with all branched-chain and sulfur-containing 2-oxo acids tested but with markedly different decarboxylation kinetics. The high affinity of Aro10 identified it as a key contributor to the production of branched-chain and sulfur-containing fusel alcohols. P yruvate decarboxylase (PDC) catalyzes the thiamine pyrophosphate (TPP)-dependent decarboxylation of pyruvate to acetaldehyde. In Saccharomyces cerevisiae, PDC is not only a key enzyme of alcoholic fermentation but is also required for the synthesis of cytosolic acetyl coenzyme A (acetyl-CoA) (15, 16), a key precursor for the synthesis of lipids and lysine. Three PDC isoenzymes are encoded by the S. cerevisiae PDC1, PDC5, and PDC6 genes (25). Pdc1, the main isoenzyme, is highly expressed under most conditions, while PDC5 exhibits tight transcriptional control, with high expression levels in the absence of a functional PDC1 gene (48), under nitrogen-limited conditions (3-5, 53), and under conditions of thiamine limitation (40). PDC1 and PDC5 expressions are subject to autoregulation (24) and require the transcription factor Pdc2 (23). The third PDC isoenzyme, Pdc6, has a very low content of sulfur-containing amino acids and is highly expressed in sulfur-limited cultures (4, 53). This transcriptional regulation of PDC6 has been interpreted as a "sulfur economy" response (4, 14, 53).The ARO10 and THI3 genes show sequence homology to the PDC genes but do not encode pyruva...

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Section: Discussionmentioning

confidence: 99%

Substrate Specificity of Thiamine Pyrophosphate-Dependent 2-Oxo-Acid Decarboxylases in Saccharomyces cerevisiae

Romagnoli

Luttik

Kötter

et al. 2012

Appl Environ Microbiol

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“…Engan (1970), estudando os álcoois superiores em cerveja, constatou que a adição da valina no meio fermentativo aumentava a concentração do isobutanol, que é formado do ceto ácido, correspondente a esse aminoácido, obtido de sua descarboxilação e posterior redução. O ceto ácido pode ser derivado da valina, existente no meio fermentativo, ou sintetizado de outras fontes de carbono pela mesma via que o correspondente aminoácido (esquema EhrlichNeubauer e Fromherz), Guymon (1961). Conforme dados do Quadro 1, a maior quantidade de valina nos mostos de laranja e cana pode ter promovido maior atividade das vias metabólicas da levedura, relativas à valina, resultando no aumento da concentração do isobutiraldeído e, posteriormente, do isobutanol.…”

Section: Aminoácidosunclassified

“…Segundo Engan (1970), Guymon (1961), Maia (1994) e Cleto (1997, a concentração do álcool isoamí-lico é incrementada pela conversão do aminoácido leucina, pela levedura, conforme o esquema de EhrlichNeubauer e Fromherz, Guymon (1961), na fermentação alcoólica.…”

Section: Aminoácidosunclassified

Rendimento e composição das aguardentes de cana, laranja e uva com utilização de lecitina no processo fermentativo

Cleto

Mutton

2004

Ciênc. agrotec.

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RESUMOO presente trabalho foi desenvolvido com o objetivo de avaliar o efeito da adição de lecitina aos mostos de cana, laranja e uva sobre o rendimento e composição das aguardentes. O delineamento empregado para a análise estatística foi o de blocos casualizados, no esquema fatorial 2x3, empregando-se dois fatores -lecitina e mosto -em dois níveis para lecitina: ausência (ín-dice um) e presença (índice dois); e em três níveis para mosto: cana, laranja e uva. A metodologia empregada foi a recomendada pelo setor aguardenteiro e as análises químicas dos componentes secundários foram realizadas por cromatografia gasosa e espectrofotometria. Pelos resultados, conclui-se que quando se adiciona lecitina aos mostos de cana, laranja e uva, o vinho obtido após a fermentação tem maior concentração de glicerol, e as aguardentes produzidas pela destilação têm maior concentração de isobutanol. Já nos mostos em que foi adicionada a lecitina, o rendimento alcoólico total das aguardentes foi menor do que nos mostos que não a recebeu. Os componentes secundários acetaldeído, acetato de etila e acidez total aumentaram com o aumento da acidez nos vinhos. Por outro lado, o propanol, isobutanol e álcool isoamílico aumentaram com os aumentos dos pH e das concentrações nos mostos, dos aminoácidos treonina, valina e leucina. A concentração do furfural foi maior nas aguardentes provenientes dos mostos de cana e laranja.Termos para indexação: Lecitina, aguardente, componentes secundários, vinho, laranja, uva, cana-de-açúcar. ABSTRACTThe present research was carried out to evaluate the effect of lecithin addition into sugar cane, orange and grape musts on the spirits yield and composition. The statistical design was randomized blocks, in 2x3 factorial array, using two factors: lecithin and must, two levels for lecithin (absence and presence); and three levels for must (sugar cane, orange and grape). The method used in this work is recommended by mills. The measurement of by-products was made through gas chromatography and spectrophotometry. The results showed that the lecithin addition into sugar cane, orange and grape increased the concentration of glycerol in these musts as well as the concentration of butyl alcohol in the spirits, and decreased the total alcoholic yield. Acetaldehyde, ethyl acetate and total acidity increased with the elevation of the acidity. On the other hand, propanol-1, butyl and isoamyl alcohols, increased with the elevation of the pH of the fermenting musts and the concentration of the amino acids threonine, leucine and valine in the musts. Furfural content was greater in the spirits made from the sugar cane and orange musts.Index terms: Lecithin, spirits, by-products, orange, grape, musts. INTRODUÇÃOO Brasil destaca-se na comunidade internacional como grande produtor de matérias-primas vegetais, por apresentar características essencialmente agrícolas. Não obstante, vivencia-se o momento em que é necessário ao país tornar-se grande produtor industrial, agregando valores à produção primária. Segundo estatísticas o...

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“…SentheShanmuganathan & Elsden (1958) showed that tyrosol was produced from tyrosine in a sequence of three reactions : ( a ) transamination between L-tyrosine and 2-oxoglutarate (formed from glucose) to yield p-hydroxyphenylpyruvate and L-glutamate ; ( b ) decarboxylation of p-hydroxyphenylpyruvate to p-hydroxyphenylacetaldehyde; and (c) its reduction to tyrosol in the presence of alcohol dehydrogenase and NADH,. n-Propanol is formed from a-oxobutyrate, an intermediate in isoleucine synthesis, by decarboxylation and subsequent reduction (Guymon, Ingraham & Crowell, 1961).…”

Section: Hcooh Enterobacteriaceaementioning

confidence: 99%

A Symposium on Some Comparative Aspects of Intermediary Metabolism in Micro Organisms Comparative Aspects of Alcohol Formation

Dawes¹

1963

Journal of General Microbiology

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The formation of n-propyl alcohol by Saccharomyces cerevisiae

Cited by 60 publications

References 7 publications

Substrate Specificity of Thiamine Pyrophosphate-Dependent 2-Oxo-Acid Decarboxylases in Saccharomyces cerevisiae

Substrate Specificity of Thiamine Pyrophosphate-Dependent 2-Oxo-Acid Decarboxylases in Saccharomyces cerevisiae

Rendimento e composição das aguardentes de cana, laranja e uva com utilização de lecitina no processo fermentativo

A Symposium on Some Comparative Aspects of Intermediary Metabolism in Micro Organisms Comparative Aspects of Alcohol Formation

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