The aromatic amino acids tryptophan, phenylalanine, and
tyrosine
are targets for oxidation during food processing. We investigated
whether S. cerevisiae can use nonproteinogenic
aromatic amino acids as substrates for degradation via the Ehrlich
pathway. The metabolic fate of seven amino acids (p-, o-, m-tyrosine, 3,4-dihydroxyphenylalanine
(DOPA), 3-nitrotyrosine, 3-chlorotyrosine, and dityrosine) in the
presence of S. cerevisiae was assessed.
All investigated amino acids except dityrosine were metabolized by
yeast. The amino acids 3-nitrotyrosine and o-tyrosine
were removed from the medium as fast as p-tyrosine,
and m-tyrosine, 3-chlorotyrosine, and DOPA more slowly.
In summary, 11 metabolites were identified by high-performance liquid
chromatography-mass spectrometry (HPLC-MS/MS). DOPA, 3-nitrotyrosine,
and p-tyrosine were metabolized predominantly to
the Ehrlich alcohols, whereas o-tyrosine and m-tyrosine were metabolized predominantly to α-hydroxy
acids. Our results indicate that nonproteinogenic aromatic amino acids
can be taken up and transaminated by S. cerevisiae quite effectively but that decarboxylation and reduction to Ehrlich
alcohols as the final metabolites is hampered by hydroxyl groups in
the o- or m-positions of the phenyl
ring. The data on amino acid metabolism were substantiated by the
analysis of five commercial beer samples, which revealed the presence
of hydroxytyrosol (ca. 0.01–0.1 mg/L) in beer for the first
time.