Effects of a novel variant of the yeast γ-glutamyl kinase Pro1 on its enzymatic activity and sake brewing

Autor:	Naoyuki Murakami, Atsushi Kotaka, Keiko Ashida, Shota Isogai, Akira Nishimura, Hiroshi Takagi, Hiroki Ishida, Yoji Hata, Kengo Matsumura
Rok vydání:	2020
Předmět:	Saccharomyces cerevisiae Proteins Succinate Proline Saccharomyces cerevisiae Mutant Sake yeast Bioengineering Applied Microbiology and Biotechnology 03 medical and health sciences Metabolome Overproduction 030304 developmental biology chemistry.chemical_classification 0303 health sciences biology Chemistry Alcoholic Beverages 030302 biochemistry & molecular biology Phosphotransferases (Carboxyl Group Acceptor) biology.organism_classification Yeast Amino acid Enzyme Biochemistry Fermentation Cell Culture and Bioengineering - Original Paper γ-Glutamyl kinase Pro1 Fermentation Mutation Biotechnology
Zdroj:	Journal of Industrial Microbiology & Biotechnology
ISSN:	1476-5535 1367-5435
Popis:	Sake is a traditional Japanese alcoholic beverage brewed with the yeast Saccharomyces cerevisiae. Sake taste is affected by sugars, organic acids, and amino acids. We previously isolated mutants resistant to the proline analogue azetidine-2-carboxylate derived from a diploid sake yeast strain. Some of the mutants produced a greater amount of proline in the brewed sake. One of them (strain K-9-AZC) carried a novel mutation in the PRO1 gene encoding the Gln79His variant of the γ-glutamyl kinase Pro1, a key enzyme in proline biosynthesis in S. cerevisiae. This mutation resulted in extreme desensitization to feedback inhibition by proline, leading to proline overproduction. Interestingly, sake brewed with K-9-AZC contained 3.7-fold more proline, but only 25% less succinate than sake brewed with the parent strain. Metabolome analysis suggests that the decrease in succinate was attributable to a lower level of 2-oxoglutarate, which is converted into glutamate. The approach here could be a practical method for breeding of yeast strains involved in the diversity of sake taste.
Databáze:	OpenAIRE
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