The pathway of formation of n-butyl and n-amyl alcohols by a mutant strain of Saccharomyces cerevisiae

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

doi:10.1016/0003-9861(61)90123-0

Cited by 58 publications

(26 citation statements)

References 11 publications

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“…When norvaline was added as a source of 2-keto-n-valeric acid, namyl alcohol was formed. The authors suggested that all three keto-acids could be utilized by reactions common to Leu biosynthesis (8). We have arrived at a similar conclusion and extend it here to suggest that enzymes catalyzing reactions of Figure 3 can utilize 2-oxo acids having straight-chain, anteisoor iso-branched configurations, albeit with different efficiencies.…”

Section: Resultssupporting

confidence: 83%

“…This result suggests facile conversion of pyruvate to 2-oxo-butyrate as in Figure 1. Ingraham et al (8) showed that yeasts are capable of condensing pyruvate with acetyl CoA as an alternative means for forming 2-ketobutyric acid and utilization of pyruvate by Neurospora 2-isopropylmalate synthase has been reported (27). CS had no effect on conversion of [2-'4C]pyruvate to sugar and the acetyl moieties (Table IV).…”

Section: Resultsmentioning

confidence: 99%

“…Ingraham et al (8) concluded that the mutant was nutritionally blocked between 2-ketobutyric acid and Ile and the former was utilized for n-butyl alcohol formation. A block in utilization of pyruvate for Val synthesis led to accumulation of n-propyl alcohol.…”

Section: Resultsmentioning

confidence: 99%

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Chlorsulfuron Modifies Biosynthesis of Acyl Acid Substituents of Sucrose Esters Secreted by Tobacco Trichomes

Kandra¹,

Wagner²

1990

Plant Physiol.

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Sucrose esters and duvatrienediol diterpenes are principal constituents formed in and secreted outside head cells of trichomes occurring on surfaces of Nicotiana tabacum. Using trichome-bearing epidermal peels prepared from midveins of N. tabacum cv T.l. 1068 leaves, we found that chlorsulfuron reduced and modified radiolabeling of sucrose ester acyl acids derived from branched-chain amino acid metabolism. The herbicide did not effect formation and exudation of diterpenes which are products of isoprenoid metabolism. Treatment with 1.0 micromolar chlorsulfuron affected 8.5-and 6.3-fold reductions in radiolabeling of methylvaleryl and methylbutyryl groups of sucrose esters, respectively, and concomitant increases of 9-and 9.8-fold in radiolabeling of straight chain valeryl and butyryl groups, respectively. These results and others indicate that inhibition of acetolactate synthase causes an accumulation of 2-oxo-butyric acid that is utilized by enzymes common to Leu biosynthesis to form 2-oxo-valeric acid. Coenzyme A (CoA) activation of this keto acid gives rise to butyryl CoA, which is utilized to form butyryl containing sucrose esters. Alternatively, reutilization of 2-oxo-valeric acid by the same enzymes followed by CoA activation leads to valeryl containing sucrose esters. We propose that in trichome secretory cells synthase, isomerase and dehydrogenase enzymes which catalyze Leu synthesis/degredation in most tissues, convert iso-branched, anteiso-branched and straight-chain keto acids in the formation of sucrose ester acyl groups. SE' and DVT are principal components produced and secreted by trichome head cells of tobacco species (9, 12). Trichome exudate can comprise about 10% of the dry weight of mature Nicotiana tabacum, T.I. 1068 leaves, and DVT and SE account for about 55 and 23% of exudate, respectively (our unpublished data). While the roles of these prominent constituents in the plant are only now being studied intensively, they are thought to be involved in plant-pest interactions (9, 25 and references therein).In N. tabacum species, SE are comprised of 6-0-acetyl-2,3,4-tri-O-acyl-a-D-glucopyranosyl-f-D-fructofuranosides, ' Abbreviations: SE, sucrose esters (6-0-acetyl-2,3,4-tri-O-acyl-a-

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 99%

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Chlorsulfuron Modifies Biosynthesis of Acyl Acid Substituents of Sucrose Esters Secreted by Tobacco Trichomes

Kandra¹,

Wagner²

1990

Plant Physiol.

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“…Také rychlost úbytku aminokyselin ze substrátu a tomu odpovídající přírůstky vyšších alkoholů a jejich finální obsah neodpovídal předpokladu, že by mohly být tyto aminokyseliny jediným zdrojem pro vznik vyšších alkoholů. Z výsledků výzkumných prací lze vyvodit, že produkce vyš-ších alkoholů souvisí také s metabolismem sacharidů [9][10][11]. V současné době se tedy považují za prekurzory vyšších alkoholů zejména α-ketokyseliny, které jsou meziproduktem metabolismu aminokyselin i sacharidů.…”

Section: Aromatické Alkoholy Jejich Vznik Výskyt a Významné Senzoriunclassified

“…Furthermore, the rate of the decrease of amino acids from the substrate and the corresponding increase of higher alcohols and their resultant content did not correspond with the assumption that these amino acids could be the only source for the formation of higher alcohols. From results of research projects, it can be concluded that the production of high alcohols is also associated with metabolism of saccharides [9][10][11]. Therefore, especially α-keto acids, which are an intermediate of metabolism of both amino acids and saccharides, are currently considered precursors of higher alcohols.…”

Section: Aromatic Alcohols Their Formation Presence and Significantmentioning

confidence: 99%

Determination of aromatic alcohols in beer by solid phase extraction and detection with gas chromatography in combination with mass spectrometry (GC-MS). Part I - Creation and validation of the analytical method.

Čulík¹,

Horák²,

Jurková³

et al. 2009

Kvasny Prum

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Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking

Pretorius

2000

Yeast

957

406

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Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous fermentations, there is a progressive growth pattern of indigenous yeasts, with the ®nal stages invariably being dominated by the alcohol-tolerant strains of Saccharomyces cerevisiae. This species is universally known as the `wine yeast' and is widely preferred for initiating wine fermentations. The primary role of wine yeast is to catalyze the rapid, complete and ef®cient conversion of grape sugars to ethanol, carbon dioxide and other minor, but important, metabolites without the development of off-¯avours. However, due to the demanding nature of modern winemaking practices and sophisticated wine markets, there is an ever-growing quest for specialized wine yeast strains possessing a wide range of optimized, improved or novel oenological properties. This review highlights the wealth of untapped indigenous yeasts with oenological potential, the complexity of wine yeasts' genetic features and the genetic techniques often used in strain development. The current status of genetically improved wine yeasts and potential targets for further strain development are outlined. In light of the limited knowledge of industrial wine yeasts' complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modi®ed strains, this review cautions against unrealistic expectations over the short term. However, the staggering potential advantages of improved wine yeasts to both the winemaker and consumer in the third millennium are pointed out.

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The pathway of formation of n-butyl and n-amyl alcohols by a mutant strain of Saccharomyces cerevisiae

Cited by 58 publications

References 11 publications

Chlorsulfuron Modifies Biosynthesis of Acyl Acid Substituents of Sucrose Esters Secreted by Tobacco Trichomes

Chlorsulfuron Modifies Biosynthesis of Acyl Acid Substituents of Sucrose Esters Secreted by Tobacco Trichomes

Determination of aromatic alcohols in beer by solid phase extraction and detection with gas chromatography in combination with mass spectrometry (GC-MS). Part I - Creation and validation of the analytical method.

Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking

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