Saccharomyces cerevisiae STR3 and yeast cystathionine β-lyase enzymes : The potential for engineering increased flavor release
Research output: Contribution to journal › Journal article › Research › peer-review
Sulfur-containing aroma compounds are key contributors to the flavor of a diverse range of foods and beverages. The tropical fruit characters of Vitis vinifera L. cv. Sauvignon blanc wines are attributed to the presence of the aromatic thiols 3-mercaptohexan-1-ol (3MH), 3-mercaptohexan-1-ol-acetate, and 4-mercapto-4-methylpentan-2-one (4MMP). These volatile thiols are found in small amounts in grape juice and are formed from nonvolatile cysteinylated precursors during fermentation. In this study, we overexpressed a Saccharomyces cerevisiae gene, STR3, which led to an increase in 3MH release during fermentation of a V. vinifera L. cv. Sauvignon blanc juice. Characterization of the enzymatic properties of Str3p confirmed it to be a pyridoxal-5′-phosphate-dependent cystathionine β-lyase, and we demonstrated that this enzyme was able to cleave the cysteinylated precursors of 3MH and 4MMP to release the free thiols. These data provide direct evidence for a yeast enzyme able to release aromatic thiols in vitro that can be applied in the development of self-cloned yeast to enhance wine flavor.
Original language | English |
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Journal | Bioengineered Bugs |
Volume | 3 |
Issue number | 3 |
Pages (from-to) | 180-182 |
ISSN | 2165-5979 |
DOIs | |
Publication status | Published - 2012 |
Externally published | Yes |
ID: 321839581