<scp>l</scp>-Tryptophan-starved cultivation enhances <i>S</i>-allyl-<scp>l</scp>-cysteine synthesis in various food-borne microorganisms
<scp>l</scp>-Tryptophan-starved cultivation enhances <i>S</i>-allyl-<scp>l</scp>-cysteine synthesis in various food-borne microorganisms
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<scp>l</scp>-色氨酸饥饿培养增强各种食源性微生物中的<i>S</i>-烯丙基-<scp>l</scp>-半胱氨酸合成
DOI：
10.1093/bbb/zbac044
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发表时间：
2022
期刊：
影响因子：
--
通讯作者：
Ogawa Jun
中科院分区：
文献类型：
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作者：
Mizutani Taku;Hara Ryotaro;Takeuchi Michiki;Yamagishi Kazuo;Hirao Yoshinori;Mori Kenichi;Hibi Makoto;Ueda Makoto;Ogawa Jun
S-烯丙基-L-半胱氨酸（SAC）由于其对人类健康的有益作用而受到广泛关注。为了满足日益增长的SAC需求，本研究旨在开发一种有价值的培养方法，用于筛选从容易获得的材料合成SAC的微生物。色氨酸合成酶是一种很有前途的SAC合成酶，但其在微生物中的表达受环境色氨酸的严格调控。因此，我们使用酪蛋白氨基酸构建了缺乏l-色氨酸的半合成培养基。该培养基成功地提高了乳脂乳球菌NBRC 100676的SAC合成活性。此外，在相同的培养基中筛选出了具有较高SAC合成活性的微生物。与食物相关的肺炎克雷伯氏菌K-15和成团泛菌P-3具有显著增加的SAC合成活性。本研究所建立的大蒜酸乙酯生产工艺比传统的大蒜陈化方法所需时间短。此外，本研究提出了一个有前途的替代战略，生产食品级SAC的微生物。
S-Allyl-l-cysteine (SAC) has received much interest due to its beneficial effects on human health. To satisfy the increasing demand for SAC, this study aims to develop a valuable culturing method for microbial screening synthesizing SAC from readily available materials. Although tryptophan synthase is a promising enzyme for SAC synthesis, its expression in microorganisms is strictly regulated by environmentall-tryptophan. Thus, we constructed a semisynthetic medium lackingl-tryptophan using casamino acids. This medium successfully enhanced the SAC-synthesizing activity ofLactococcus lactisssp.cremorisNBRC 100676. In addition, microorganisms with high SAC-synthesizing activity were screened by the same medium. Food-relatedKlebsiella pneumoniaeK-15 andPantoea agglomeransP-3 were found to have a significantly increased SAC-synthesizing activity. The SAC-producing process established in this study is shorter in duration than the conventional garlic aging method. Furthermore, this study proposes a promising alternative strategy for producing food-grade SAC by microorganisms.