Conversion of ferulic acid into 4-vinylguaiacol, vanillin and vanillic acid in model solutions of shochu

Koseki, Takuya; Ito, Yasurou; Furuse, Shinji; Itō, Kiyoshi; Iwano, Kimio

doi:10.1016/0922-338x(96)89453-0

Cited by 59 publications

(27 citation statements)

References 11 publications

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“…In the alcoholic beverage industry, this study is also of interest as 4-VG is an important flavour compound in beer, wine, sake and shochu (22)(23)(24). Yeasts used in the beer brewing industry can usually be divided into two types based on genomic differences and flocculation behaviour: lager yeast and ale yeast (25).…”

Section: Discussionmentioning

confidence: 99%

Single nucleotide polymorphisms and transcription analysis of genes involved in ferulic acid decarboxylation among different beer yeasts

Chen¹,

Dong²,

Yin³

et al. 2015

J. Inst. Brew.

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The compound 4-vinylguaiacol, which is produced by the decarboxylation of ferulic acid in certain yeasts, is an important flavour compound in the brewing industry. This decarboxylation ability varies significantly in different beer yeasts and most strains possessing this ability are classified as ale yeasts. In this study, both lager and ale strains were used for fermentation tests and the decarboxylation ability was quantified. Two lager and three ale strains were identified with high ferulic acid decarboxylation activity. Single nucleotide polymorphism (SNP) analysis of PAD1 and FDC1 was conducted by gene sequencing and alignment. In addition, transcription analysis of the two genes was also performed with a GeXP genetic analysis system. A positive relationship between SNPs and ferulic acid decarboxylation activity was determined, and the premature termination codon introduced by base substitution and insertion resulted in the loss of this ability in beer yeasts, whereas other SNPs had a relatively limited influence on it. The GeXP results revealed that genes containing nonsense mutations exhibited low transcription levels, which could be explained by nonsense-mediated mRNA decay. These findings will further the understanding of the relationship between SNPs and biological traits, and will hopefully provide a promising strain selection method for industrial yeasts based on SNP markers.

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Section: Discussionmentioning

confidence: 99%

Single nucleotide polymorphisms and transcription analysis of genes involved in ferulic acid decarboxylation among different beer yeasts

Chen¹,

Dong²,

Yin³

et al. 2015

J. Inst. Brew.

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“…However, in our study, the initial amount of 4-vinylguaiacol (3.92-3.95 μg/mL) showed a significant decrease during storage. This decrease was higher in coffee brews stored with oxygen, maybe because 4-vinylguaiacol could be oxidized to vanillin and vanillic acid [29], and also it was higher at 25ºC vs 4ºC. Therefore, this compound seems not to be the main responsible for offflavours in coffee brews stored at mild temperatures (room and refrigeration).…”

Section: -Vinylguaiacol Is the Product Originated By The Thermal Decmentioning

confidence: 93%

Effects of refrigeration and oxygen on the coffee brew composition

Pérez-Martínez

Sopelana

Peña

et al. 2008

Eur Food Res Technol

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The aim of this work was to monitor the changes both in the composition and in some sensory parameters of Colombian Arabica coffee brews stored at room and refrigeration temperatures, with and without oxygen. Some nonvolatile compounds related to the taste of coffee brews were determined, in an attempt to study possible relationships between chemical and sensory changes. Storage time hardly affects the amounts of chlorogenic, caffeic and ferulic acids, reported to have some beneficial health effects, mainly due to their antioxidant activities. In contrast, pH decreases in all the coffee brews along the time, mainly in that stored at 25ºC with oxygen. The appearance of sourness and other non typical coffee tastes (rancid taste, aftertaste) and an increase in astringency leads to establish a shelf-life of 10 days for coffee brews stored at 25ºC with oxygen, 15 days for coffee brews stored at 4ºC with oxygen and at 25ºC without oxygen, and 20 days for coffee brews stored at 4ºC without oxygen. The behaviour of 5-caffeoylquinic acid, caffeic acid and 4-vinylguaiacol throughout time was different from other studies conducted at higher temperatures to accelerate the staling, what reveals that stability studies of coffee brews should be made in real time and temperature.

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“…41) These two arabinofuranosidases also support the action of feruloyl esterase to release ferulic acid, which is converted to the flavor compounds in sho- chu brewing. 42) Determination of the 3 D structure of AkAbf54 revealed that its catalytic domain, which corresponds to the N terminal 318 residues, has a β jellyroll fold (Fig. 4, shown in dark gray).…”

Section: Gh42: a Possible Link Between Retaining And Invert-mentioning

confidence: 99%

New Structural Insights on Carbohydrate-active Enzymes

Fushinobu¹,

Hidaka²,

Miyanaga³

et al. 2007

J. Appl. Glycosci.

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Polysaccharides show a huge degree of diversity owing to their variety of sugar components (aldoses, ketoses and their stereoisomers), the variety of glycosidic bonds (e.g., α 1,4 , α 1,6 , β 1,4 , β 1,3 , etc.), different degrees of polymerization, and different degrees of branching. Therefore, they can be involved in many types of biological function with distinct physicochemical characteristics. It is especially intriguing that α and β glucans, such as amylose (starch) and cellulose, are built from the same glucose units, differing only in the anomeric configurations of glycosidic bonds. Enzymes that hydrolyze these glucans, amylases and cellulases, are the two largest groups of glycoside hydrolases, and have been studied for a long time. A framework to discuss a whole variety of glycoside hydrolases with their three dimensional structural aspects has been established within the last 15 years. In the late 1980s, Henrissat et al. began classification of the amino acid sequences of enzymes, focusing on cellulases and hemicellulases. 1) At the earliest stage of their classification, the α amylase family was treated as belonging to a separate system.2) In 1991, the naming system of the families changed from alphabetical to numerical, and the system expanded to 35 "glycosyl hydrolase" families, incorporating three well known amylase families, GH13 (retaining α amylase family), GH14 (inverting β amylase family), and GH15 (inverting glucoamylase family), as well as many other enzymes.3) All enzymes cleaving, modifying, and creating glycosidic bonds, and modules binding to carbohydrates have been incorporated into the CAZy database (http: www.cazy.org CAZY ). Glycoside hydrolase (GH) families now include enzymes that hydrolyze the glycosidic bonds between two or more carbohydrates or between a carbohydrate and a non carbohydrate moiety. At present, there are 101 families in the GH class ( Fig. 1; note, five have been deleted or reassigned to other classes), and it will continue to grow.The first 3 D structure of a glycoside hydrolase to be determined was that of hen egg white lysozyme (classified into GH22) in the mid 1960s.4) Even in the early 1990s, however, only a limited number of GH enzyme structures were available. Henrissat and colleagues took amino acid sequence information as the primary basis for classification, but they also used hydrophobic cluster analysis from the earliest stage, trying to incorporate as much 3 D structure based information as possible.5) The significant advances in structural studies of GH enzymes over the last decade have indicated that these enzymes show a vast array of tertiary scaffolds, described as "a marketplace of different structures". 6)Our group has been trying to solve crystal structures of useful enzymes for use in bioindustry. Two of these were the first crystal structures within the GH42 and GH57 families, 7,8) and we then began to focus on CAZy enzymes belonging to structurally unknown families. We have since solved two more GH families, and provided the first crystal s...

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Conversion of ferulic acid into 4-vinylguaiacol, vanillin and vanillic acid in model solutions of shochu

Cited by 59 publications

References 11 publications

Single nucleotide polymorphisms and transcription analysis of genes involved in ferulic acid decarboxylation among different beer yeasts

Single nucleotide polymorphisms and transcription analysis of genes involved in ferulic acid decarboxylation among different beer yeasts

Effects of refrigeration and oxygen on the coffee brew composition

New Structural Insights on Carbohydrate-active Enzymes

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