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首页> 外文期刊>Journal of the Institute of Brewing >Effect of citrulline metabolism in Saccharomyces cerevisiae on the formation of ethyl carbamate during Chinese rice wine fermentation
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Effect of citrulline metabolism in Saccharomyces cerevisiae on the formation of ethyl carbamate during Chinese rice wine fermentation

机译：酿酒酵母中瓜氨酸代谢对中国黄酒发酵过程中氨基甲酸乙酯形成的影响

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摘要

Urea, as the main precursor of ethyl carbamate (EC), has received extensive attention. Here, we have metabolically engineered an industrial yeast strain - Saccharomyces cerevisiae N85 - to investigate the contribution of the EC precursor citrulline to the concentration of EC in Chinese rice wine. The results showed that the citrulline biosynthetic pathway of the modified strain N85-arg3 was completely suppressed by deletion of ARG3, encoding ornithine carbamoyltransferase. However, there were no significant differences in the levels of citrulline or EC between N85-arg3 and the parental strain N85 during fermentation. In addition, we over-expressed ARG1 (encoding argininosuccinate synthase) and ARG4 (encoding argininosuccinate lyase) to construct the engineered strains N85~(ARG1'4) and N85~(ARG1,4)-arg3. The citrulline contents in Chinese rice wine fermented with n85argi,4 and N85~(ARGi.4)-arg3 were respectjve|y 24.1 and 20.4% less than that of N85. However, the contents of EC were 23.8 and 28.5% more than that of N85. These results suggested that reducing the formation of EC during Chinese rice wine fermentation by genetically engineering citrulline metabolism in S. cerevisiae was not a viable proposition.
机译：尿素作为氨基甲酸乙酯（EC）的主要前体，已受到广泛关注。在这里，我们通过代谢工程设计了一种工业酵母菌株Saccharomyces cerevisiae N85，以研究EC前体瓜氨酸对中国黄酒中EC浓度的影响。结果表明，修饰的菌株N85-arg3的瓜氨酸生物合成途径被编码鸟氨酸氨基甲酰转移酶的ARG3缺失完全抑制。然而，在发酵过程中，N85-arg3和亲代菌株N85之间的瓜氨酸或EC水平没有显着差异。另外，我们过表达ARG1（编码精氨琥珀酸合酶）和ARG4（编码精氨琥珀酸裂合酶）以构建工程菌株N85〜（ARG1'4）和N85〜（ARG1,4）-arg3。用n85argi，4和N85〜（ARGi.4）-arg3发酵的中国黄酒中的瓜氨酸含量分别比N85低24.1％和20.4％。但是，EC的含量比N85高23.8％和28.5％。这些结果表明，通过基因工程改造酿酒酵母中瓜氨酸代谢来减少中国黄酒发酵过程中EC的形成不是一个可行的主张。

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  • 来源
    《Journal of the Institute of Brewing》 |2018年第1期|77-84|共8页
  • 作者

    Dianhui Wu; Xiaomin Li; Junyong Sun; Guolin Cai; Guangfa Xie; Jian Lu;

  • 作者单位

    The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China;

    The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China;

    The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China;

    The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China;

    School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China,National Engineering Research Center for Chinese Rice Wine, China Shaoxing Rice Wine Group Co. Ltd, Shaoxing 312000, People's Republic of China;

    The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China,School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    ethyl carbamate; Chinese rice wine; citrulline metabolism; S. cerevisiae;

    机译：氨基甲酸乙酯中国黄酒;瓜氨酸代谢;酿酒酵母;

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