Production of sulfur compounds by several yeasts of technological interest for cheese ripening

Spinnler, Henry-Éric; Berger, C.; Lapadatescu, Carmen; Bonnarme, Pascal

doi:10.1016/s0958-6946(01)00054-1

Cited by 95 publications

(72 citation statements)

References 33 publications

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“…In addition, Deaminating activity was carried out by measuring on releasing ammonia from L-methionine according to (Spinnler et al, 2001) using Nessler's reagent. One unit (U) of enzyme activity was expressed as the amount of enzyme that releases one µmol of ammonia per minute under optimal assay conditions.…”

Section: L-methioninase Assaymentioning

confidence: 99%

Purification and characterization of a novel thermo stable L-methioninase from Streptomyces sp. DMMMH4 and its evaluation for anticancer activity

Selim¹,

Saad²,

Mostafa³

et al. 2016

J App Pharm Sci

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L-methioninase has been purified 2.55-fold from the crude extract of Streptomyces sp. DMMMH4. The purification procedure was carried out by heat treatment and gel filtration on Sephadex G-200 column chromatography. SDS-PAGE electrophoresis showed a migrating protein band molecular mass of 47 kDa. The kinetic properties determined for the purified enzyme displayed optimum activity at 70 O C and thermal stability were 70 O C for 30 min. The enzyme showed maximum activity at pH 6 using acetate buffer 0.05M and was relatively stable across a broad range of pH values (5.5-8 pH). The enzyme strongly inhibited by Cr +2 , Fe +2 , Ni +2 , Cd +2 , PMSF, β-mercaptoethanol and SDS while Hg +2 ,Cu +2 and iodoacetate completely inhibited the enzyme activity at a final concentration of 10mM. The purified enzyme exhibited a Km of 0.7, 0.15 and 0.25 mM for L-methionine, DL-ethionine and L-cystine respectively. Cytotoxicity test demonstrate that enzyme was active against liver HepG2, breast MCF-7, lung A549, prostate PC3 and colon HCT116 cancer cell lines and has negligible toxicity toward a normal melanocyte cell line HFB4.

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Section: L-methioninase Assaymentioning

confidence: 99%

Purification and characterization of a novel thermo stable L-methioninase from Streptomyces sp. DMMMH4 and its evaluation for anticancer activity

Selim¹,

Saad²,

Mostafa³

et al. 2016

J App Pharm Sci

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“…In lactic acid bacteria, such as Lactococcus lactis, the first step of amino acid degradation is initiated by an aromatic or branched-chain aminotransferase (AraT or BcaT) (15,16), which requires the presence of an ␣-keto acid as an amino group acceptor (28). Cheese-ripening yeasts, such as Geotrichum candidum, Kluyveromyces lactis, and Yarrowia lipolytica, are also known to contribute to the formation of various VSCs through the degradation of L-methionine (4,25). Until recently, the involvement of an aminotransferase in the conversion of L-methionine to MTL in the yeasts was still speculative, since functional analysis of any gene encoding such an enzyme was not possible.…”

mentioning

confidence: 99%

Transcriptional Analysis of l -Methionine Catabolism in the Cheese-Ripening Yeast Yarrowia lipolytica in Relation to Volatile Sulfur Compound Biosynthesis

Cholet

Hénaut²,

Hébert

et al. 2008

Appl Environ Microbiol

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Yarrowia lipolytica is one of the yeasts most frequently isolated from the surface of ripened cheeses. In previous work, it has been shown that this yeast is able to convert L-methionine into various volatile sulfur compounds (VSCs) that may contribute to the typical flavors of several cheeses. In the present study, we show that Y. lipolytica does not assimilate lactate in the presence of L-methionine in a cheeselike medium. Nineteen presumptive genes associated with L-methionine catabolism or pyruvate metabolism in Y. lipolytica were transcriptionally studied in relation to L-methionine degradation. The expression levels of the YlARO8 (YALI0E20977g), YlBAT1 (YALI0D01265g), and YlBAT2 (YALI0F19910g) genes (confirmed by real-time PCR experiments) were found to be strongly up-regulated by L-methionine, and a greater variety and larger amounts of VSCs, such as methanethiol and its autooxidation products (dimethyl disulfide and dimethyl trisulfide), were released in the medium when Y. lipolytica was grown in the presence of a high concentration of Lmethionine. In contrast, other genes related to pyruvate metabolism were found to be down-regulated in the presence of L-methionine; two exceptions were the YlPDB1 (YALI0E27005g) and YlPDC6 (YALI0D06930g) genes, which encode a pyruvate dehydrogenase and a pyruvate decarboxylase, respectively. Both transcriptional and biochemical results corroborate the view that transamination is the first step of the enzymatic conversion of L-methionine to VSCs in Y. lipolytica and that the YlARO8, YlBAT1, and YlBAT2 genes could play a key role in this process.

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“…Its ecological niche includes lipid-rich foods, like cheese, as well as sewage plants. Owing to their efficiency at producing aroma compounds, strains of Y. lipolytica have been used for the preparation of cheese flavor compounds (5,10) and can also contribute to production of VSCs from Lmethionine (30).…”

Section: Discussionmentioning

confidence: 99%

“…Nevertheless, the involvement of aminotransferase in L-methionine catabolism is also suspected in Y. lipolytica (2,30 Due to technological interest for transformation of milk products and due to the generally strong enzymatic potential, our objectives were to investigate food-grade Y. lipolytica strains for production of VSCs and to investigate L-methionine aminotransferase activity that we suspected to be involved in synthesis of VSCs in this yeast. First, we tested the abilities of different Y. lipolytica strains to degrade L-methionine by measuring (i) the formation of the intermediate KMBA and (ii) the production of VSCs.…”

mentioning

confidence: 99%

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

Bondar

Beckerich

Bonnarme

2005

Appl Environ Microbiol

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The enzymatic degradation of L-methionine and the subsequent formation of volatile sulfur compounds (VSCs) are essential for the development of the typical flavor in cheese. In the yeast Yarrowia lipolytica, the degradation of L-methionine was accompanied by the formation of the transamination product 4-methylthio-2-oxobutyric acid. A branched-chain aminotransferase gene (YlBCA1) of Y. lipolytica was amplified, and the L-methionine-degrading activity and the aminotransferase activity were measured in a genetically modified strain and compared to those of the parental strain. Our work shows that L-methionine degradation via transamination is involved in formation of VSCs in Y. lipolytica.

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Production of sulfur compounds by several yeasts of technological interest for cheese ripening

Cited by 95 publications

References 33 publications

Purification and characterization of a novel thermo stable L-methioninase from Streptomyces sp. DMMMH4 and its evaluation for anticancer activity

Purification and characterization of a novel thermo stable L-methioninase from Streptomyces sp. DMMMH4 and its evaluation for anticancer activity

Transcriptional Analysis of l -Methionine Catabolism in the Cheese-Ripening Yeast Yarrowia lipolytica in Relation to Volatile Sulfur Compound Biosynthesis

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

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