Enhanced formation of isoamyl alcohol in Zygosaccharomyces rouxii due to elimination of feedback inhibition of α-isopropylmalate synthase

Yoshikawa, S

doi:10.1016/0378-1097(95)00053-8

Cited by 6 publications

(7 citation statements)

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“…TFL resistance was previously found to be correlated with an enhanced production of isoamyl alcohol [12,20,21].…”

Section: Isoamyl Alcohol Production By Pdct2 Transformantsmentioning

confidence: 96%

“…Therefore the LEU4-1 marker could itself contribute positively to the quality of the ¢nal product. The use of mutants resistant to analogues of branched-chain amino acids has been proposed for the production of beer [24], sake [25], bread [20] and miso [21] with distinctive £avour. The improvement of wine strains of S. cerevisiae could be obtained by the replacement of the LEU4 gene with LEU4-1.…”

Section: Isoamyl Alcohol Production By Pdct2 Transformantsmentioning

confidence: 99%

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Trifluoroleucine resistance as a dominant molecular marker in transformation of strains of Saccharomyces cerevisiae isolated from wine

Bendoni

1999

FEMS Microbiology Letters

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The resistance to 5,5,5-trifluoro-DL-leucine, encoded by the dominant allele LEU4-1, was used as a selectable marker to transform laboratory and natural Saccharomyces cerevisiae strains by the lithium acetate procedure. Results of transformation of S. cerevisiae laboratory and wine natural strains showed that trifluoroleucine resistance is a very effective selection marker and can be widely used to transform prototrophic S. cerevisiae strains. The LEU4-1 gene could also be exploited to improve wine flavour, as indicated by the higher isoamyl alcohol content of the transformants compared to the parental strains. ß

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“…TFL resistance was previously found to be correlated with an enhanced production of isoamyl alcohol [12,20,21].…”

Section: Isoamyl Alcohol Production By Pdct2 Transformantsmentioning

confidence: 96%

Section: Isoamyl Alcohol Production By Pdct2 Transformantsmentioning

confidence: 99%

Trifluoroleucine resistance as a dominant molecular marker in transformation of strains of Saccharomyces cerevisiae isolated from wine

Bendoni

1999

FEMS Microbiology Letters

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“…The a-keto acids are decarboxylated and reduced to higher alcohols (isoamyl, n-propanol and isobutyl). It is already known that yeast strains with the highest expression of BAT1 and BAP2 genes produce higher concentrations of isoamyl and isobutyl alcohol in the fermentation process (Ashida et al 1987;Casalone et al 1997;Eden et al 2001;Lilly et al 2000Lilly et al , 2006Pretorius 2000;SchoondermarkStolk et al 2005;Swiegers et al 2005;Van Der Sluis et al 2002;Yoshikawa et al 1995;Yoshizawa 1999). In the biosynthetic pathway, amino acids as L-leucine are produced from glucose via a-isopropylmalate (a-IPM) by the action of a-IPM synthase, a-IPM isomerase and b-IPM dehydrogenase.…”

Section: Introductionmentioning

confidence: 98%

Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations

Souza

Vicente

Klein

et al. 2011

Antonie van Leeuwenhoek

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In this work, we have used classical genetics techniques to find improved starter strains to produce cachaça with superior sensorial quality. Our strategy included the selection of yeast strains resistant to 5,5',5″-trifluor-D: ,L: -leucine (TLF) and cerulenin, since these strains produce higher levels of higher alcohols and esters than parental strains. However, no clear relationship was observed when levels of flavoring compounds were compared with the levels expression of the genes (BAT1, BAT2, ATF2, EEB1 genes) involved with the biosynthesis of flavoring compounds. Furthermore, we determined the stability of phenotypes considered as the best indicators of the quality of the cachaça for a parental strain and its segregants. By applying the principal component analysis, a cluster of segregants, showing a high number of characteristics similar to the parental strain, was recognized. One segregant, that was resistant to TLF and cerulenin, also showed growth stability after six consecutive replications on plates containing high concentrations of sugar and ethanol. "Cachaça" produced at laboratory scale using a parental strain and this segregant showed a higher level of flavoring compounds. Both strains predominated in an open fermentative process through seven cycles, as was shown by mitochondrial restriction fragment length polymorphisms analysis. Based on the physical chemical composition of the obtained products, the results demonstrate the usefulness of the developed strategies for the selection of yeast strains to be used as starters in "cachaça" production.

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“…Besides their roles as building blocks of protein, BCAAs function as signaling molecules in animals, and BCAA supplementation helps to prevent oxidative damage and supports cardiac and skeletal muscle mitochondrial biogenesis (Valerio et al, 2011). In plants, BCAAs and their derivatives contribute to growth, defense, and the production of food flavor components (Kang et al, 2006;Yoshikawa et al, 1995;Zeier, 2013;Kimball and Jefferson, 2006;Gonda et al, 2010;Galili et al, 2016). In addition, BCAA catabolism provides an alternative source of energy in plants under long-term dark treatment conditions (Peng et al, 2015;Kochevenko et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

A Regulatory Hierarchy of the Arabidopsis Branched-Chain Amino Acid Metabolic Network

Xing

2017

Plant Cell

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The branched-chain amino acids (BCAAs) Ile, Val, and Leu are essential nutrients that humans and other animals obtain from plants. However, total and relative amounts of plant BCAAs rarely match animal nutritional needs, and improvement requires a better understanding of the mechanistic basis for BCAA homeostasis. We present an in vivo regulatory model of BCAA homeostasis derived from analysis of feedback-resistant Arabidopsis thaliana mutants for the three allosteric committed enzymes in the biosynthetic network: threonine deaminase (also named L-O-methylthreonine resistant 1 [OMR1]), acetohydroxyacid synthase small subunit 2 (AHASS2), and isopropylmalate synthase 1 (IPMS1). In this model, OMR1 exerts primary control on Ile accumulation and functions independently of AHAS and IPMS. AHAS and IPMS regulate Val and Leu homeostasis, where AHAS affects total Val+Leu and IPMS controls partitioning between these amino acids. In addition, analysis of feedback-resistant and loss-of-function single and double mutants revealed that each AHAS and IPMS isoenzyme contributes to homeostasis rather than being functionally redundant. The characterized feedback resistance mutations caused increased free BCAA levels in both seedlings and seeds. These results add to our understanding of the basis of in vivo BCAA homeostasis and inform approaches to improve the amount and balance of these essential nutrients in crops.

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Enhanced formation of isoamyl alcohol in Zygosaccharomyces rouxii due to elimination of feedback inhibition of α-isopropylmalate synthase

Cited by 6 publications

References 6 publications

Trifluoroleucine resistance as a dominant molecular marker in transformation of strains of Saccharomyces cerevisiae isolated from wine

Trifluoroleucine resistance as a dominant molecular marker in transformation of strains of Saccharomyces cerevisiae isolated from wine

Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations

A Regulatory Hierarchy of the Arabidopsis Branched-Chain Amino Acid Metabolic Network

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