Characterization and induction of phenolic acid decarboxylase from Aspergillus luchuensis

Maeda, Mayumi; Tokashiki, Masashi; Tokashiki, Midori; Uechi, Keiko; Ito, Susumu; Taira, Toki

doi:10.1016/j.jbiosc.2018.02.009

Cited by 33 publications

(25 citation statements)

References 26 publications

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“…In addition, CdcA also corresponds better with its enzymatic function since ferulic acid (3-methoxy-4-hydroxycinnamic acid) and p -coumaric acid (4-hydroxycinnamic acid) both have a cinnamic acid-based chemical structure. In Aspergillus luchuensis , which is closely related to A. niger , a phenolic acid decarboxylase (AlPad) has been characterized which is able to decarboxylate ferulic acid, p- coumaric acid and caffeic acid (Maeda et al, 2018). In A. niger , a 99% identical ortholog of this gene is present and therefore it is more likely that this enzyme is the ferulic acid decarboxylase.…”

Section: Discussionmentioning

confidence: 99%

Cinnamic Acid and Sorbic acid Conversion Are Mediated by the Same Transcriptional Regulator in Aspergillus niger

Lubbers

Dilokpimol

Navarro-Muñoz

et al. 2019

Front. Bioeng. Biotechnol.

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Cinnamic acid is an aromatic compound commonly found in plants and functions as a central intermediate in lignin synthesis. Filamentous fungi are able to degrade cinnamic acid through multiple metabolic pathways. One of the best studied pathways is the non-oxidative decarboxylation of cinnamic acid to styrene. In Aspergillus niger, the enzymes cinnamic acid decarboxylase (CdcA, formally ferulic acid decarboxylase) and the flavin prenyltransferase (PadA) catalyze together the non-oxidative decarboxylation of cinnamic acid and sorbic acid. The corresponding genes, cdcA and padA, are clustered in the genome together with a putative transcription factor previously named sorbic acid decarboxylase regulator (SdrA). While SdrA was predicted to be involved in the regulation of the non-oxidative decarboxylation of cinnamic acid and sorbic acid, this was never functionally analyzed. In this study, A. niger deletion mutants of sdrA, cdcA, and padA were made to further investigate the role of SdrA in cinnamic acid metabolism. Phenotypic analysis revealed that cdcA, sdrA and padA are exclusively involved in the degradation of cinnamic acid and sorbic acid and not required for other related aromatic compounds. Whole genome transcriptome analysis of ΔsdrA grown on different cinnamic acid related compounds, revealed additional target genes, which were also clustered with cdcA, sdrA, and padA in the A. niger genome. Synteny analysis using 30 Aspergillus genomes demonstrated a conserved cinnamic acid decarboxylation gene cluster in most Aspergilli of the Nigri clade. Aspergilli lacking certain genes in the cluster were unable to grow on cinnamic acid, but could still grow on related aromatic compounds, confirming the specific role of these three genes for cinnamic acid metabolism of A. niger.

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Section: Discussionmentioning

confidence: 99%

Cinnamic Acid and Sorbic acid Conversion Are Mediated by the Same Transcriptional Regulator in Aspergillus niger

Lubbers

Dilokpimol

Navarro-Muñoz

et al. 2019

Front. Bioeng. Biotechnol.

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“…The closest relatives producing analogous enzymes are ascomycetes, the second main class of higher fungi. Examples are the well-studied FDC1 from Saccharomyces cerevisiae, the AlPAD from Aspergillus luchuensis and the recently described IfaPAD from Cordyceps farinosa [17,22,26,27]. [25] using the template of a phenolic acid decarboxylase from Bacillus pumilus (3nad.1) described by Matte et al [24].…”

Section: Discussionmentioning

confidence: 99%

Generation of 4-vinylguaiacol through a novel high-affinity ferulic acid decarboxylase to obtain smoke flavours without carcinogenic contaminants

2020

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Traditional smoke flavours bear the risk of containing a multitude of contaminating carcinogenic side-products. Enzymatic decarboxylation of ferulic acid released from agro-industrial side-streams by ferulic acid esterases (FAE) enables the sustainable generation of pure, food grade 4-vinylguaiacol (4-VG), the impact compound of smoke flavour. The first basidiomycetous ferulic acid decarboxylase (FAD) was isolated from Schizophyllum commune (ScoFAD) and heterologously produced by Komagataella phaffii. It showed a molecular mass of 21 kDa, catalytic optima at pH 5.5 and 35°C, and a sequence identity of 63.6% to its next relative, a FAD from the ascomycete Cordyceps farinosa. The ScoFAD exhibited a high affinity to its only known substrate ferulic acid (FA) of 0.16 mmol L-1 and a turnover number of 750 s-1. The resulting catalytic efficiency kcat KM-1 of 4,779 L s-1 mmol-1 exceeded the next best known enzyme by more than a factor of 50. Immobilised on AminoLink Plus Agarose, ScoFAD maintained its activity for several days. The combination with FAEs and agro-industrial side-streams paves the way for a new generation of sustainable, clean, and safe smoke flavours.

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“…A comparative study revealed that the yeast strains with strong domestication like beer strains exhibit the POF negative phenotype (Gallone et al, 2016). In awamori, 4-VG is known as a precursor compound of vanillin, which confers sweet vanilla flavor and is characteristic of aged awamori (Maeda et al, 2018). During storage, awamori flavors are commonly believed to change, and storage methods for beneficial aging have been established (Kanauchi, 2012).…”

Section: Discussionmentioning

confidence: 99%

“…Vanillin, which is regarded as a representative flavor of aged awamori, gives a sweet vanilla scent (Koseki et al, 1996). Vanillin is converted from 4-vinyl guaiacol (4-VG), which is produced mainly by koji mold assimilating ferulic acid during awamori fermentation (Koseki et al, 1998; Maeda et al, 2018). In S. cerevisiae , the PAD1 and FDC1 genes play essential roles in catalyzing the decarboxylation of ferulic acid (Mukai et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Characterization of a New Saccharomyces cerevisiae Isolated From Hibiscus Flower and Its Mutant With L-Leucine Accumulation for Awamori Brewing

et al. 2019

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Since flavors of alcoholic beverages produced in fermentation process are affected mainly by yeast metabolism, the isolation and breeding of yeasts have contributed to the alcoholic beverage industry. To produce awamori, a traditional spirit (distilled alcoholic beverage) with unique flavors made from steamed rice in Okinawa, Japan, it is necessary to optimize yeast strains for a diversity of tastes and flavors with established qualities. Two categories of flavors are characteristic of awamori; initial scented fruity flavors and sweet flavors that arise with aging. Here we isolated a novel strain of Saccharomyces cerevisiae from hibiscus flowers in Okinawa, HC02-5-2, that produces high levels of alcohol. The whole-genome information revealed that strain HC02-5-2 is contiguous to wine yeast strains in a phylogenic tree. This strain also exhibited a high productivity of 4-vinyl guaiacol (4-VG), which is a precursor of vanillin known as a key flavor of aged awamori. Although conventional awamori yeast strain 101-18, which possesses the FDC1 pseudogene does not produce 4-VG, strain HC02-5-2, which has the intact PAD1 and FDC1 genes, has an advantage for use in a novel kind of awamori. To increase the contents of initial scented fruity flavors, such as isoamyl alcohol and isoamyl acetate, we attempted to breed strain HC02-5-2 targeting the L -leucine synthetic pathway by conventional mutagenesis. In mutant strain T25 with L -leucine accumulation, we found a hetero allelic mutation in the LEU4 gene encoding the Gly516Ser variant α-isopropylmalate synthase (IPMS). IPMS activity of the Gly516Ser variant was less sensitive to feedback inhibition by L -leucine, leading to intracellular L -leucine accumulation. In a laboratory-scale test, awamori brewed with strain T25 showed higher concentrations of isoamyl alcohol and isoamyl acetate than that brewed with strain HC02-5-2. Such a combinatorial approach to yeast isolation, with whole-genome analysis and metabolism-focused breeding, has the potentials to vary the quality of alcoholic beverages.

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Characterization and induction of phenolic acid decarboxylase from Aspergillus luchuensis

Cited by 33 publications

References 26 publications

Cinnamic Acid and Sorbic acid Conversion Are Mediated by the Same Transcriptional Regulator in Aspergillus niger

Cinnamic Acid and Sorbic acid Conversion Are Mediated by the Same Transcriptional Regulator in Aspergillus niger

Generation of 4-vinylguaiacol through a novel high-affinity ferulic acid decarboxylase to obtain smoke flavours without carcinogenic contaminants

Characterization of a New Saccharomyces cerevisiae Isolated From Hibiscus Flower and Its Mutant With L-Leucine Accumulation for Awamori Brewing

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