Involvement of a Branched-Chain Aminotransferase in Production of Volatile Sulfur Compounds in
            <i>Yarrowia lipolytica</i>

Bondar, Daniela Cernat; Beckerich, Jean-Marie; Bonnarme, Pascal

doi:10.1128/aem.71.8.4585-4591.2005

Cited by 36 publications

(7 citation statements)

References 30 publications

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“…In the cytoplasm, peptides and amino acids are catabolized by different enzymes that lead to the formation of aroma compounds [ 59 - 62 ]. Widely used ripening yeasts including Kluyveromyces , Debaryomyces , Yarrowia and Geotrichum are known for their volatile sulfur compound (VSC) biosynthesis through methionine degradation [ 63 - 66 ]. Most contigs involved in VSC production [ 11 , 12 , 67 , 68 ] were clustered in the KOG category E in CamemBank 01 (Table 2 , Figure 2 ).…”

Section: Resultsmentioning

confidence: 99%

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Lessard

Viel

Boyle³

et al. 2014

BMC Genomics

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BackgroundCamembert-type cheese ripening is driven mainly by fungal microflora including Geotrichum candidum and Penicillium camemberti. These species are major contributors to the texture and flavour of typical bloomy rind cheeses. Biochemical studies showed that G. candidum reduces bitterness, enhances sulphur flavors through amino acid catabolism and has an impact on rind texture, firmness and thickness, while P. camemberti is responsible for the white and bloomy aspect of the rind, and produces enzymes involved in proteolysis and lipolysis activities. However, very little is known about the genetic determinants that code for these activities and their expression profile over time during the ripening process.ResultsThe metatranscriptome of an industrial Canadian Camembert-type cheese was studied at seven different sampling days over 77 days of ripening. A database called CamemBank01was generated, containing a total of 1,060,019 sequence tags (reads) assembled in 7916 contigs. Sequence analysis revealed that 57% of the contigs could be affiliated to molds, 16% originated from yeasts, and 27% could not be identified. According to the functional annotation performed, the predominant processes during Camembert ripening include gene expression, energy-, carbohydrate-, organic acid-, lipid- and protein- metabolic processes, cell growth, and response to different stresses. Relative expression data showed that these functions occurred mostly in the first two weeks of the ripening period.ConclusionsThese data provide further advances in our knowledge about the biological activities of the dominant ripening microflora of Camembert cheese and will help select biological markers to improve cheese quality assessment.

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Section: Resultsmentioning

confidence: 99%

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Lessard

Viel

Boyle³

et al. 2014

BMC Genomics

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“…MTL production was closely positively correlated with the transcriptional expression of Met-MTL pathway genes 6 7 8 9 26 . In addition, a previous study showed that addition of surrogate substrate α-ketoglutaric acid (α-KG) stimulated MTL production 28 .…”

Section: Resultsmentioning

confidence: 97%

“…The MTL branch of Met degradation pathways represents the basic metabolism in eukaryotes based on gene annotation studies 11 26 32 . Previous studies demonstrated that KMBA was located extracellularly and STR3 possessed no activities towards Met, which rule out the possibility of intracellular Met-MTL conversion pathway inside eukaryotes 6 8 14 26 . Therefore, the precise Met-MTL conversion pathway remains unclear.…”

Section: Discussionmentioning

confidence: 99%

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Clonostachys rosea demethiolase STR3 controls the conversion of methionine into methanethiol

Jia

Zhang

Sun

et al. 2016

Sci Rep

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Eukaryote-derived methioninase, catalyzing the one-step degradation of methionine (Met) to methanethiol (MTL), has received much attention for its low immunogenic potential and use as a therapeutic agent against Met-dependent tumors. Although biological and chemical degradation pathways for Met-MTL conversion are proposed, the concrete molecular mechanism for Met-MTL conversion in eukaryotes is still unclear. Previous studies demonstrated that α-keto-methylthiobutyric acid (KMBA), the intermediate for Met-MTL conversion, was located extracellularly and the demethiolase STR3 possessed no activities towards Met, which rule out the possibility of intracellular Met-MTL conversion pathway inside eukaryotes. We report here that degradation of Met resulted in intracellular accumulation of KMBA in Clonostachys rosea. Addition of Met to culture media led to the production of MTL and downregulation of STR3, while incubation of Met with surrogate substrate α-ketoglutaric acid enhanced the synthesis of MTL and triggered the upregulation of STR3. Subsequent biochemical analysis with recombinant STR3 showed that STR3 directly converted both Met and its transamination product KMBA to MTL. These results indicated that STR3 as rate-limiting enzyme degrades Met and KMBA into MTL. Our findings suggest STR3 is a potential target for therapeutic agents against Met-dependent tumors and aging.

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“…Brevibacterium linens or Lactococcus lactis ) and yeasts (e.g. Geotrichum candidum , Yarrowia lipolytica and Kluyveromyces lactis ) in cheese and wine production (Arfi et al 2002 , 2003 ; Spinnler et al 2001 ; Cernat-Bondar et al 2005 ; Kagkli et al 2006a , b ). Most of VSCs are detected as key aroma compounds and contribute to the overall flavor of cheeses.…”

Section: Introductionmentioning

confidence: 99%

Effects of physicochemical parameters on volatile sulphur compound formation from l-methionine catabolism by non-growing cells of Kluyveromyces lactis

Nawrath

Sun

et al. 2018

AMB Expr

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The present study investigated for the first time the effects of various physicochemical parameters on the production of volatile sulphur compounds (VSCs) by non-growing cells of Kluyveromyces lactis supplemented with l-methionine. The results showed that the production of VSCs positively correlated with the cell biomass, but it seemed that no clear relationship with l-methionine concentration existed. Temperature and pH significantly affected the formation of VSCs with more production at 30 °C and pH 5, respectively. Nitrogen supplementation (in the form of diammonium phosphate, DAP) repressed the production of VSCs. It is interesting to note that DAP and yeast extract supplementation induced the production of methional, but not Mn2+ supplementation. The presence of Mn2+ improved the production of methionol and dimethyl disulphide, but inhibited the formation of S-methyl thioacetate. The study indicated that optimization of physicochemical conditions and media composition would be crucial for producing l-methionine-derived VSC bioflavor.Electronic supplementary materialThe online version of this article (10.1186/s13568-018-0639-7) contains supplementary material, which is available to authorized users.

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Involvement of a Branched-Chain Aminotransferase in Production of Volatile Sulfur Compounds in Yarrowia lipolytica

Cited by 36 publications

References 30 publications

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Clonostachys rosea demethiolase STR3 controls the conversion of methionine into methanethiol

Effects of physicochemical parameters on volatile sulphur compound formation from l-methionine catabolism by non-growing cells of Kluyveromyces lactis

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