The Purification, Properties and Internal Peptide Sequences of Alcohol Acetyltransferase Isolated from<i>Saccharomyces cerevisiae</i>Kyokai No. 7

Minetoki, Toshitaka; Bogaki, Takayuki; Iwamatsu, Akihiro; Fujii, Toshio; Hamachi, Masaaki

doi:10.1271/bbb.57.2094

Cited by 87 publications

(83 citation statements)

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“…AAT, ethanol acetyltransferase, and iso-amyl AAT represent the key AATs in yeast strains that play a pivotal role in the production of alcohol acetates during fermentation (24,29). However, it was previously shown that the AAT-encoding gene (ATF1) of brewer's yeast is not transcribed in the presence of oxygen or unsaturated fatty acids and that it is only expressed during the later stages of the fermentation (10).…”

Section: Discussionmentioning

confidence: 99%

“…The synthesis of acetate esters such as isoamyl acetate and ethyl acetate in S. cerevisiae is ascribed to at least three acetyltransferase activities, namely alcohol acetyltransferase (AAT), ethanol acetyltransferase, and iso-amyl AAT (24,29). These acetyltransferases are sulfhydryl enzymes which react with acetyl coenzyme A (acetyl-CoA) and, depending on the degree of affinity, with various higher alcohols to produce esters (31,35,42,43).…”

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confidence: 99%

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Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

Lilly

Lambrechts

Pretorius

2000

Appl Environ Microbiol

310

164

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The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-phenylethyl acetate (fruity, flowery flavor with a honey note). The objective of this study was to investigate the feasibility of improving the aroma of wine and distillates by overexpressing one of the endogenous yeast genes that controls acetate ester production during fermentation. The synthesis of acetate esters by the wine yeast Saccharomyces cerevisiae during fermentation is ascribed to at least three acetyltransferase activities, namely, alcohol acetyltransferase (AAT), ethanol acetyltransferase, and iso-amyl AAT. To investigate the effect of increased AAT activity on the sensory quality of Chenin blanc wines and distillates from Colombar base wines, we have overexpressed the alcohol acetyltransferase gene (ATF1) of S. cerevisiae. The ATF1 gene, located on chromosome XV, was cloned from a widely used commercial wine yeast strain of S. cerevisiae, VIN13, and placed under the control of the constitutive yeast phosphoglycerate kinase gene (PGK1) promoter and terminator. Chromoblot analysis confirmed the integration of the modified copy of ATF1 into the genome of three commercial wine yeast strains (VIN7, VIN13, and WE228). Northern blot analysis indicated constitutive expression of ATF1 at high levels in these yeast transformants. The levels of ethyl acetate, iso-amyl acetate, and 2-phenylethyl acetate increased 3-to 10-fold, 3.8-to 12-fold, and 2-to 10-fold, respectively, depending on the fermentation temperature, cultivar, and yeast strain used. The concentrations of ethyl caprate, ethyl caprylate, and hexyl acetate only showed minor changes, whereas the acetic acid concentration decreased by more than half. These changes in the wine and distillate composition had a pronounced effect on the solvent or chemical aroma (associated with ethyl acetate and iso-amyl acetate) and the herbaceous and heads-associated aromas of the final distillate and the solvent or chemical and fruity or flowery characters of the Chenin blanc wines. This study establishes the concept that the overexpression of acetyltransferase genes such as ATF1 could profoundly affect the flavor profiles of wines and distillates deficient in aroma, thereby paving the way for the production of products maintaining a fruitier character for longer periods after bottling.

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

Lilly

Lambrechts

Pretorius

2000

Appl Environ Microbiol

310

164

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“…Recently, the gene for alcohol acetyltransferase, responsible for the formation of acetyl esters from acetylCoA and alcohols, has been isolated and used to construct multicopy transformants. The transformants showed indeed an increased production of the desirable acetate esters (Minetoki et al, 1993).…”

Section: Ilv3mentioning

confidence: 83%

Food flavours from yeast

Stam¹,

Hoogland²,

Laane³

1998

Microbiology of Fermented Foods

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“…These esters are formed by the reaction of alcohol with acetyl coenzyme A catalyzed by alcohol acetyltransferase (AATase) 12,13,15,26,27 . The AATase activity is repressed by both oxygen and linoleic acid 12 .…”

Section: -2863(9'8-32mentioning

confidence: 99%

Linoleic Acid Supplementation of a Cropped Brewing Lager Strain: Effects on Subsequent Fermentation Performance with Serial Repitching

Moonjai

Verstrepen

Shen

et al. 2003

Journal of the Institute of Brewing

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Most breweries collect yeast from a previous fermentation cycle for further use in a subsequent cycle. However, the cropped cells are deficient in membrane sterols and unsaturated fatty acids (UFAs) which are required for good fermentation performance in the next cycle. Consequently, the cellular levels of these compounds must be restored to obtain an optimal fermentation performance. There are currently three possibilities to satisfy this requirement. The common practice is aeration of the wort before pitching, thus providing oxygen needed for lipid synthesis during the first stages of fermentation. Oxygenation (aeration) of cropped yeast slurries is a second alternative. Finally, the addition of the required lipids to wort is sometimes suggested as an alternative to aeration. We examined a fourth possibility, namely the supplementation with UFA of cropped cells. Previously, we reported that the supplementation of stationary phase cropped brewer's yeast with linoleic acid is a good alternative to wort aeration. This conclusion resulted from results obtained with a well‐defined stirred synthetic fermentation medium. We also showed that cells cropped from non‐stirred tall‐tube fermented malt wort incorporated linoleic acid into different cellular lipid fractions, when suspended and supplemented in fermented wort. Now, we report that such yeast, pitched in malt wort in non‐stirred tall‐tubes, showed growth and attenuation profiles comparable to unsupplemented yeast in pre‐aerated wort. Moreover, the synthesis of acetate esters, which is known to be affected when UFAs are added directly to the wort, was not significantly affected. We hypothesize that the active uptake of linoleic acid during fermentation and its activation by coenzyme A (CoA) and phospholipid synthesis are responsible for the effects on ester synthesis, through repression of the alcohol acetyltransferase‐encoding gene, ATF1. In supplemented cropped yeast, these reactions occur prior to fermentation, thus avoiding interferences with acetate ester synthesis. In serial repitching experiments with repeated linoleic acid supplementation of the cropped yeast, the fermentation performances of the yeast remained comparable to those of non‐supplemented yeast in pre‐aerated wort. However, due to a progressive increase of cellular UFA, negative effects on acetate ester synthesis appeared. Nevertheless, the supplementation of cropped yeast with UFAs can be considered as an interesting alternative to wort oxygenation to restore optimal membrane functions.

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The Purification, Properties and Internal Peptide Sequences of Alcohol Acetyltransferase Isolated fromSaccharomyces cerevisiaeKyokai No. 7

Cited by 87 publications

References 0 publications

Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

Food flavours from yeast

Linoleic Acid Supplementation of a Cropped Brewing Lager Strain: Effects on Subsequent Fermentation Performance with Serial Repitching

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