Enzymatic Conversion of RNA from Yeast Extract to Guanosine monophosphate (a flavoring agent)
Enzymatic Conversion of RNA from Yeast Extract to Guanosine monophosphate (a flavoring agent)
复制标题
将酵母提取物中的 RNA 酶促转化为单磷酸鸟苷（一种调味剂）
DOI：
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发表时间：
2012
期刊：
影响因子：
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通讯作者：
R. Makendran
中科院分区：
文献类型：
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作者：
R. Makendran
5′-单磷酸鸟苷（5′-GMP）和5′-单磷酸肌苷（5′-IMP）等核糖核苷酸是重要的风味增强剂。它们改善了食物的味道，并与味精（MSG）有协同作用。5′-磷酸二酯酶（5′-PDE）将RNA水解成核糖核苷酸混合物，酶法合成5′-GMP。酵母提取物是从酵母细胞中提取出来的，主要由氨基酸、多肽、核苷酸和酵母细胞的其他可溶性成分组成。酵母中RNA含量一般在7-12% （w/w）左右。以生物乙醇工业副产品酿酒酵母的酵母细胞为原料，生产酵母浸膏。该微生物具有公认安全等级（GRAS），作为食品原料是安全的。采用简单的自溶法获得酵母提取物。从发芽的绿豆种子中提取并部分纯化5′-磷酸二酯酶（5′-PDE）。这种部分纯化的酶用于水解酵母提取物中的RNA，以生产富含5 ' - gmp的酵母提取物。考察了自溶时间、酶浓度和水解（孵育）时间对酵母浸膏中5′-GMP含量的影响。
Ribonucleotides such as 5’-guanosine monophosphate (5’-GMP) and 5’-inosine monophosphate (5’-IMP) are important flavor enhancers. They improve the taste of food and have a synergistic effect with monosodium glutamate (MSG). 5’-GMP was synthesized enzymatically by hydrolysis of RNA to a mixture of Ribonucleotides by 5’-phosphodiesterase enzyme (5’-PDE). Yeast extract, which is produced from the extraction of yeast cells, consists primarily of amino acids, peptides, nucleotides and other soluble components of yeast cells. RNA content in yeast is typically in the order of 7-12% (w/w). Yeast cell of Saccharomyces cerevisiae as a by-product from bioethanol industry was used as a convenient starting material for production of yeast extract. This microorganism has a status as generally recognized as safe (GRAS), and are considered safe as food ingredient. Yeast extract was obtained from a simple method of autolysis process. 5’-phosphodiesterase enzyme (5’-PDE) were extracted and partially purified from germinated mung bean seeds. This partially purified enzyme was used for hydrolysis of RNA in the yeast extract to produce 5’-GMP-rich yeast extracts. The effect of autolysis time, enzyme concentration and hydrolysis (incubation) time on 5’-GMP content in the yeast extract was examined.