Formation of 2-Acetyl-1-pyrroline by Several Bacillus cereus Strains Isolated from Cocoa Fermentation Boxes

Romanczyk, Leo J.; McClelland, Craig A.; Post, Laurie S.; Aitken, W.M.

doi:10.1021/jf00050a040

Cited by 75 publications

(57 citation statements)

References 20 publications

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“…Romanczyk et al (1995) reveals that the aroma associated with 'pop corn, corn chip' is as a result of 2-Acetyl-1-pyrroline produced by B. cereus. Optimum production of protease, a useful enzyme in the leather industry, is achieved at Ph = 8 and 35°C extracted from B. cereus (Uyar et al, 2011).…”

Section: Microbial Identificationmentioning

confidence: 99%

Biochemical and microbiological analysis of shea nut cake: A waste product from shea butter processing

I¹

2013

J. Agric. Biotech. Sustain. Dev.

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In the quest for finding ways of utilizing shea nut cake (SNC), 24 samples of SNC were obtained from six industries to investigate the presence of microbes, minerals, proximate and phytochemical constituents. The samples were examined for total coliforms, total viable, faecal and Escherichia coli contamination. Other microbes were isolated and identified with the aid of the API kit. The SNC samples were also screened for bioactive (medicinal) potentials. The proximate and mineral constituents of the waste product were studied as well. The means in log cfu/g of total coliforms, total viable, faecal and Escherichia coli were:

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Section: Microbial Identificationmentioning

confidence: 99%

Biochemical and microbiological analysis of shea nut cake: A waste product from shea butter processing

I¹

2013

J. Agric. Biotech. Sustain. Dev.

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“…In contrast with aromatic double haploid lines, no 2AP is detected in nonscented double haploid lines (Lorieux et al, 1996). In nature, 2AP is also detected in panda leaves (Pandunus amaryllifolius) (Buttery et al, 1983a) and is formed both in baking wheat breads (Schieberle and Grosch, 1991) and in cocoa fermentation (Romanczyk et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

“…In cocoa fermentation, 2AP is synthesized from either L-Pro or L-Orn by Bacillus cereus (Romanczyk et al, 1995). In fragrant rice, L-Pro is a precursor to 2AP, providing the nitrogen of the pyrroline ring but not the carbon of the acetyl group (Yoshihashi et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Badh2, Encoding Betaine Aldehyde Dehydrogenase, Inhibits the Biosynthesis of 2-Acetyl-1-Pyrroline, a Major Component in Rice Fragrance

et al. 2008

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In rice (Oryza sativa), the presence of a dominant Badh2 allele encoding betaine aldehyde dehydrogenase (BADH2) inhibits the synthesis of 2-acetyl-1-pyrroline (2AP), a potent flavor component in rice fragrance. By contrast, its two recessive alleles, badh2-E2 and badh2-E7, induce 2AP formation. Badh2 was found to be transcribed in all tissues tested except for roots, and the transcript was detected at higher abundance in young, healthy leaves than in other tissues. Multiple Badh2 transcript lengths were detected, and the complete, full-length Badh2 transcript was much less abundant than partial Badh2 transcripts. 2AP levels were significantly reduced in cauliflower mosaic virus 35S-driven transgenic lines expressing the complete, but not the partial, Badh2 coding sequences. In accordance, the intact, full-length BADH2 protein (503 residues) appeared exclusively in nonfragrant transgenic lines and rice varieties. These results indicate that the full-length BADH2 protein encoded by Badh2 renders rice nonfragrant by inhibiting 2AP biosynthesis. The BADH2 enzyme was predicted to contain three domains: NAD binding, substrate binding, and oligomerization domains. BADH2 was distributed throughout the cytoplasm, where it is predicted to catalyze the oxidization of betaine aldehyde, 4-aminobutyraldehyde (ABald), and 3-aminopropionaldehyde. The presence of null badh2 alleles resulted in AB-ald accumulation and enhanced 2AP biosynthesis. In summary, these data support the hypothesis that BADH2 inhibits 2AP biosynthesis by exhausting AB-ald, a presumed 2AP precursor.

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“…As well as being the major chemical component of fragrance in rice (Buttery et al 1983a), 2AP is a significant aroma chemical in a number of organisms and foodstuffs including Pandanus (Buttery et al 1983b;Laohakunjit and Noomhorm 2004;Thimmaraju et al 2005), popcorn (Schieberle 1995), corn tortillas (Buttery and Ling 1995), baguettes (Zehentbauer and Grosch 1998), ham (Carrapiso et al 2002), cheese (Zehentbauer and Reineccius 2002), mung bean (Brahmachary and Ghosh 2002), green tea (Kumazawa and Masuda 2002), bread flowers (Vallaris glabra Ktze) (Wongpornchai et al 2003) some yeasts (Snowdon et al 2006) and select bacteria (Romanczyk et al 1995;Costello et al 2001;Rungsardthong and Noomhoom 2005;Snowdon et al 2006;Adams and De Kimpe 2007) including the wine spoilage bacteria Lactobaccillus hilgardii (Costello et al 2001;Snowdon et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of an aminoaldehyde dehydrogenase is responsible for fragrance in rice

et al. 2008

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Rice (Oryza sativa) has two betaine aldehyde dehydrogenase homologs, BAD1 and BAD2, encoded on chromosome four and chromosome eight respectively. BAD2 is responsible for the characteristic aroma of fragrant rice. Complementary DNA clones of both BAD1 and BAD2 were isolated and expressed in E. coli. BAD2 had optimum activity at pH 10, little to no affinity towards Nacetyl-c-aminobutyraldehyde (NAGABald) with a Km of approximately 10 mM and moderate affinity towards c-guanidinobutyraldehyde (GGBald) and betaine aldehyde (bet-ald) with Km values of approximately 260 lM and 63 lM respectively. A lower Km of approximately 9 lM was observed with c-aminobutyraldehyde (GABald), suggesting BAD2 has a higher affinity towards this substate in vivo. The enzyme encoded on chromosome four, BAD1, had optimum activity at pH 9.5, showed little to no affinity towards bet-ald with a Km of 3 mM and had moderate affinity towards GGBald, NAGABald and GABald with Km values of approximately 545, 420 and 497 lM respectively. BAD1 had a half life roughly double that of BAD2. We discuss the implications of these findings on the pathway of fragrance generation in Basmati and Jasmine rice and the potential of rice to accumulate the osmoprotectant glycine betaine.

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Formation of 2-Acetyl-1-pyrroline by Several Bacillus cereus Strains Isolated from Cocoa Fermentation Boxes

Cited by 75 publications

References 20 publications

Biochemical and microbiological analysis of shea nut cake: A waste product from shea butter processing

Biochemical and microbiological analysis of shea nut cake: A waste product from shea butter processing

Badh2, Encoding Betaine Aldehyde Dehydrogenase, Inhibits the Biosynthesis of 2-Acetyl-1-Pyrroline, a Major Component in Rice Fragrance

Inactivation of an aminoaldehyde dehydrogenase is responsible for fragrance in rice

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