Document Detail


Generation of thiols by biotransformation of cysteine-aldehyde conjugates with baker's yeast.
MedLine Citation:
PMID:  12769537     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Baker's yeast was shown to catalyze the transformation of cysteine-furfural conjugate into 2-furfurylthiol. The biotransformation's yield and kinetics were influenced by the reaction parameters such as pH, incubation mode (aerobic and anaerobic), and substrate concentration. 2-Furfurylthiol was obtained in an optimal 37% yield when cysteine-furfural conjugate at a 20 mM concentration was anaerobically incubated with whole cell baker's yeast at pH 8.0 and 30 degrees C. Similarly to 2-furfurylthiol, 5-methyl-2-furfurylthiol (11%), benzylthiol (8%), 2-thiophenemethanethiol (22%), 3-methyl-2-thiophenemethanethiol (3%), and 2-pyrrolemethanethiol (6%) were obtained from the corresponding cysteine-aldehyde conjugates by incubation with baker's yeast. This work indicates the versatile bioconversion capacity of baker's yeast for the generation of thiols from cysteine-aldehyde conjugates. Thanks to its food-grade character, baker's yeast provides a biochemical tool to produce thiols, which can be used as flavorings in foods and beverages.
Authors:
Tuong Huynh-Ba; Walter Matthey-Doret; Laurent B Fay; Rachid Bel Rhlid
Related Documents :
1687437 - Current review of anaphylaxis and its relationship to asthma.
17906367 - From biochemistry to physiology: the calorimetry connection.
77367 - Oral cromoglycate in treatment of adverse reactions to foods.
11258697 - Bee pollen-induced anaphylactic reaction in an unknowingly sensitized subject.
571757 - Food additives (natural and synthetic).
23154217 - Food menus evaluation for most liked products in children from puna, region of argentina.
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  51     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2003 Jun 
Date Detail:
Created Date:  2003-05-28     Completed Date:  2003-08-12     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  3629-35     Citation Subset:  IM    
Affiliation:
Nestec Ltd., Nestlé Research Center, Vers-chez-les-Blanc, P.O. Box 44, 1000 Lausanne 26, Switzerland.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Biotransformation
Cysteine / metabolism*
Food Technology
Furaldehyde / metabolism*
Furans / metabolism*
Hydrogen-Ion Concentration
Kinetics
Oxygen / metabolism
Saccharomyces cerevisiae / metabolism*
Sulfhydryl Compounds / metabolism*
Taste
Chemical
Reg. No./Substance:
0/Furans; 0/Sulfhydryl Compounds; 52-90-4/Cysteine; 7782-44-7/Oxygen; 98-01-1/Furaldehyde; 98-02-2/furfuryl mercaptan

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Combinatorial synthesis and sensorial properties of mercapto primary alcohols and analogues.
Next Document:  Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absor...