Effect of citrulline metabolism in Saccharomyces cerevisiae on the formation of ethyl carbamate during Chinese rice wine fermentation
Effect of citrulline metabolism in Saccharomyces cerevisiae on the formation of ethyl carbamate during Chinese rice wine fermentation
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酿酒酵母瓜氨酸代谢对黄酒发酵过程中氨基甲酸乙酯生成的影响
DOI：
10.1002/jib.473
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发表时间：
2018
影响因子：
2.6
通讯作者：
Lu Jian
中科院分区：
文献类型：
--
作者：
Wu Dianhui;Li Xiaomin;Sun Junyong;Cai Guolin;Xie Guangfa;Lu Jian
尿素作为氨基甲酸乙酯（EC）的主要前体，受到了广泛的关注。在这里，我们已经代谢工程的工业酵母菌株-SaccharomycesParaeN 85-调查EC前体瓜氨酸的贡献EC的浓度在中国米酒。结果表明，修饰菌株N85-arg 3的瓜氨酸生物合成途径被编码鸟氨酸氨甲酰转移酶的ARG 3的缺失完全抑制。然而，在发酵过程中，N85-arg 3和亲本菌株N85之间的瓜氨酸或EC水平没有显著差异。此外，我们还过量表达了ARG 1（编码氨基琥珀酸合成酶）和ARG 4（编码氨基琥珀酸裂解酶），构建了工程菌N85 ARG 1，4和N85 ARG 1，4-arg 3。N85 ARG 1，4和N85 ARG 1，4-arg 3发酵的黄酒中瓜氨酸含量分别比N85低24.1%和20.4%。而EC含量分别比N85高23.8%和28.5%。这些结果表明，在中国米酒发酵过程中，通过基因工程瓜氨酸代谢在S. gartae中减少EC的形成是不可行的主张。Copyright © 2018 The Institute of Brewing & Distilling
Urea, as the main precursor of ethyl carbamate (EC), has received extensive attention. Here, we have metabolically engineered an industrial yeast strain –Saccharomyces cerevisiaeN85 – to investigate the contribution of the EC precursor citrulline to the concentration of EC in Chinese rice wine. The results showed that the citrulline biosynthetic pathway of the modified strain N85‐arg3 was completely suppressed by deletion ofARG3, encoding ornithine carbamoyltransferase. However, there were no significant differences in the levels of citrulline or EC between N85‐arg3 and the parental strain N85 during fermentation. In addition, we over‐expressedARG1(encoding argininosuccinate synthase) andARG4(encoding argininosuccinate lyase) to construct the engineered strains N85ARG1,4and N85ARG1,4‐arg3. The citrulline contents in Chinese rice wine fermented with N85ARG1,4and N85ARG1,4‐arg3 were respectively 24.1 and 20.4% less than that of N85. However, the contents of EC were 23.8 and 28.5% more than that of N85. These results suggested that reducing the formation of EC during Chinese rice wine fermentation by genetically engineering citrulline metabolism inS. cerevisiaewas not a viable proposition. Copyright © 2018 The Institute of Brewing & Distilling
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工业酿酒酵母菌株中 DUR1,2 的过表达和 CAR1 的缺失及其对中国黄酒生产中氮分解代谢产物抑制的影响
影响因子：
2.6
作者：
Lu, Jian;Chen, Jian;Xie, Guangfa;Zhang, Liang
通讯作者：
Zhang, Liang
影响因子：
4.4
作者：
KITAMOTO, K;ODA, K;TAKAHASHI, K
通讯作者：
TAKAHASHI, K
DOI：
10.1007/s10295-016-1831-x
发表时间：
2016-11-01
影响因子：
3.4
作者：
Chin, Young-Wook;Kang, Woo-Kyung;Kim, Hyo Jin
通讯作者：
Kim, Hyo Jin
氮分解代谢物抑制调节剂的代谢工程，以减少模型米酒系统中氨基甲酸乙酯的产生
影响因子：
4.4
作者：
Zhao, Xinrui;Zou, Huijun;Chen, Jian
通讯作者：
Chen, Jian
影响因子：
9.7
作者：
Miller, YE;Dwyer-Nield, LD;Malkinson, AM
通讯作者：
Malkinson, AM