The Formation of Higher Alcohols in the Fermentation of Amino Acids by Yeast

We have found that in the alcoholic fermentation of amino acids by yeast isobutyl alcohol is produced from alanine and n-propyl and active amyl alcohols are formed from α-amino-n-butyric acid or threonine contrary to the F. Ehrlich’s scheme. These results suggest the close relationship among the formation of these higher alcohols and biosynthesis of valine from alanine and biosynthesis of isoleucine from α-amino-n-butyric acid or threonine.

In this report, we studied the formation of n-propyl alcohol and active amyl alcohol from α-amino-n-butyric acid using washed yeast cells.     

The Formation of Higher Alcohols in the Fermentation of Amino Acids by Yeast

We have found that some straight-chained α-amino acids are converted by yeast to the alcohols with correspondingly longer carbon chains in the alcoholic fermentation contrary to F. Ehrlich’s scheme, i.e., isobutyl alcohol from alanine and active amyl alcohol from α-amino-n-butyric acid or threonine.

In this report, we confirmed this fact in the alcoholic fermentation of many aliphatic amino acids by 2 yeast strains using gas chromatography. Moreover, n-propyl alcohol was proved to come from α-amino-n-butyric acid or threonine. Small quantities of n-propyl, isobutyl, active amyl and isoamyl alcohols were found in all the fermented solutions. There was some difference in the composition of higher alcohols of the alcoholic solutions fermented by different yeasts.     

Formation of Volatile Esters in Strawberries

Aliphatic alcohols including methyl, ethyl, isopropyl, npropyl, isobutyl, nbutyl, isoamyl, namyl and hexyl alcohol were converted to their acetate, propionate, nbutyrate, isovalerate and caproate esters during the incubation with strawberry fruit tissue. Formate, isobutyrate and n-valerate esters were formed when alcohols were incubated together with these fatty acids and strawberry.

Seventy esters were formed from various combinations of alcohols and acids by means of incubation with strawberry.

No ester formation was observed when strawberry was homogenized.     

Vibrational frequencies and modes of alpha-helix

Dichroic properties of the far-infrared absorption bands of the right-handed α-helix of poly-L -alanine were measured. The normal vibration frequencies of this structure were calculated. The assignments of bands were made and the vibrational modes dis-cussed. The frequencies of the α-helix vibrations with various phase differences were calculated. The frequencies of accordionlike vibrations and Young's modulus of the α-helix were estimated. The vibrational frequency for the right-handed α-helices of poly-D -alanine and poly(L -α-amino-n-butyric acid) were calculated, and the results were used for the interpretation of the spectra of copoly-D ,L -alanines and poly(L -α-amino-n-butyric acid). For the latter compound the existence of the rotational isomers in the side chain was strongly suggested. The vibrational modes of the bands characteristic of the α-helix were discussed with regard to the results of the normal coordinate treatment.     

Far-infrared spectra of poly(-α-amino acids) with basic alkyl group side chains

Far-infrared spectra in the region from 700 to 60 cm^?1 have been measured for the α-helix structures of poly(L -α-amino-n-butyric acid), poly-L -norvaline, poly-L -norleucine, and poly-L -leucine and for the β-form structures of poly(L -α-amino-n-butyric acid), poly-L -valine, poly(DL -amino-n-butyric acid), poly-DL -norvaline, and poly-DL -norleucine. The changes of the spectra on N-deuteration have been measured in the region between 700 and 400 cm^?1. It is concluded that, the α-helix has characteristic bauds near 690, 650, 610, 380, 150, and 100 cm^?1, and that the β-form has characteristic bands near 700, 240, and 120 cm^?1. The main-chain vibrations in the region from 600 to 200 cm^?1 are strongly coupled with the side-chain deformation vibrations.     

Biosynthesis and characterization of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) produced by Burkholderia cepacia D1

Copolyesters of 3-hydroxybutyrate (3HB) and 3-hydroxyvalerate (3HV) were produced by Burkholderia cepacia D1 at 30°C in nitrogen-free culture solutions containing n-butyric acid and/or n-valeric acid. When n-valeric acid was used as the sole carbon source, the 3HV fraction in copolyester increased from 36 to 90 mol% as the concentration of n-valeric acid in the culture solution increased from 1 to 20 g/l. The addition of n-butyric acid to the culture solution resulted in a decrease in the 3HV fraction in copolyester. The copolymers biosynthesized by this method were mixtures of random copolymers having a wide variety of composition of the 3HV component. The melting points of the fractionated copolymers show a concave curve with the minimum at the 3HV content of ≈40 mol%. The a-parameter of lattice indices of the P(3HB) crystal for the fractionated copolymers largely increased as the 3HV composition increased. Biodegradability of the copolymer increased with the lower content of 3HV composition and/or the lower crystallinity.     

The action ofn-butyric,n-hexanoic andiso-butyric acids on the respiration ofCandida tropicalis

The action ofn-butyric,n-hexanoic andiso-butyric acids on the respiration of resting cells ofCandida tropicalis was studied at pH 4.5 and 5.7 using a Warburg respirometer. In each case the rate of respiration rose as the concentration of acid was increased until a maximum was reached. After this the rate of respiration decreased until it fell to below the endogenous level. These stages occurred at much higher aliphatic acid concentrations at pH 5.7 than at pH 4.5. When the acid concentration was expressed in terms of the undissociated acid present, the curves at pH 4.5 and 5.7 became virtually coincident. Thus the respiration rate is a function of the concentration of undissociated acid present. Inhibition of the respiration occurs at a much lower concentration withn-hexanoic acid than withn-butyric acid and at a lower concentration withn-butyric acid than withiso-butyric acid. The high respiration rate observed withiso-butyric acid was unexpected, since it had been shown previously that this acid is not attacked during growth of this yeast on hydrocarbons.     

Metabolic diversity of Saccharomyces cerevisiae strains from spontaneously fermented grape musts

One hundred and fifteen Saccharomyces cerevisiae strains from Aglianico del Vulture, a red wine produced in Southern Italy, were characterized for the production of some secondary compounds involved in the aroma and taste of alcoholic beverages. The strains exhibited a uniform behaviour in the production levels of n-propanol, active amyl alcohol and ethyl acetate, whereas isobutanol, isoamyl alcohol and acetaldehyde were formed with a wide variability. Only five strains produced wines close to the reference Aglianico del Vulture wine for the traits considered. Of these, two strains were selected, underwent to tetrad analysis and the single spore cultures were tested in grape must fermentation. The progeny of one strain showed a significant metabolic variability, confirming the necessity to test starter cultures for the segregation of traits of technological interest. Our findings suggest the selection of specific strains for specific fermentations as a function of the vine variety characteristics in order to take the major advantage from the combination grape must/S. cerevisiae strain.     

酒醅来源酵母菌合成异戊醇能力与途径解析

【背景】异戊醇是酵母菌在白酒发酵过程中通过氨基酸合成代谢途径和氨基酸分解代谢途径合成的主要高级醇,其含量影响白酒饮用的舒适度。【目的】分析和比较分离自浓香型白酒酒醅中的酵母菌合成异戊醇的能力,揭示酵母菌合成异戊醇的途径。【方法】从酒醅中分离具有异戊醇合成能力的酵母菌株,比较不同生长时期酵母菌合成异戊醇的能力,通过前体物代谢分析它们合成异戊醇的途径。【结果】分离自酒醅的5株酵母的异戊醇合成能力从强到弱依次为Naumovozyma castellii JP3-1、Saccharomyces cerevisiae JP3、Pichia fermentans JP22、Pichia kudriavzevii JP1和Naumovozyma dairenensis CBS421。这些酵母合成异戊醇的时期主要在对数生长期,N. castellii JP3-1、P. fermentans JP22和N. dairenensis CBS421在稳定生长期也合成异戊醇。S. cerevisiae JP3、N. castellii JP3-1和N. dairenensis CBS421在整个生长时期主要通过Harris途径合成异戊醇;P. kudriavzevii JP1在整个时期主要通过Ehrlich途径合成异戊醇;P. fermentans JP22在对数生长期通过Harris途径和Ehrlich途径合成异戊醇的能力接近,在稳定生长期主要通过Harris途径合成异戊醇。【结论】本研究揭示了酒醅来源5个属种酵母合成异戊醇的途径、能力与其生长时期的关系,研究结果可为解析浓香型白酒发酵过程异戊醇合成、积累机制及实施白酒发酵过程异戊醇合成的精准调控提供理论依据。     

Degradation Mechanism of Poly(vinyl alcohol) by Successive Reactions of Secondary Alcohol Oxidase and β-Diketone Hydrolase from Pseudomonas sp.

The secondary alcohol oxidase from Pseudomonas sp. catalyzed the oxidation of various vinyl alcohol oligomers with the molecular weight of 220 to 1500 and of β-ketols such as 5-hydroxy-3-heptanone, 4-hydroxy-2-nonanone, 3-hydroxy-5-nonanone, 6-hydroxy-4-nonanone, 7-hydroxy-5-dodecanone, and 8-hydroxy-6-tridecanone. β-Diketone hydrolase from the same strain catalyzed the hydrolysis of various aliphatic β-diketones and some aromatic β-diketones such as 1-phenyl-1,3-butanedione and 1-phenyl-2,4-pentanedione. 4,6-Nonanediol, used as a low molecular weight model of poly(vinyl alcohol) (PVA), was oxidized to 4,6-nonanedione by way of 6-hydroxy-4-nonanone by secondary alcohol oxidase. 4,6-Nonanedione was hydrolyzed to 2-pentanone and n-butyric acid by β-diketone hydrolase. These reactions were stoichiometric.

The presence of the β-diketone structure in PVA oxidized by secondary alcohol oxidase was confirmed by spectral experiments. The absorption due to β-diketone structure in the oxidized PVA decreased as it was hydrolyzed by β-diketone hydrolase. The ratio of the amount of carboxyl groups in the degraded PVA to that of carbonyl groups in the oxidized PVA became more than 0.5. A pathway for the enzymatic degradation of PVA was proposed.     

Action of Poly-l-malic Acid on Various Proteolytic Enzymes

The steam volatile neutral fraction of tobacco smoke condensates was separated into n-hexane, nitromethane and 1:4 water-methanol soluble fractions by solvent partition.

2.methyl-4-hydroxy-2-hexenoic acid lactone, dihydroactinidiolide and phthalide were isolated from the 1:4 water-methanol soluble fraction, the highly polar portion of the steam volatile neutral fraction was designated as the M fraction.

By continuing analysis of the M fraction from a previous paper, benzyl alcohol, phenyl-ethyl alcohol, pyrrole-2-aldehyde, α-pyrrylmethylketone, α-pyrrylethylketone, α-carbomethoxypyrrole, pyrrole-2-carbonitrile, methyl-pyrrole-2-carbonitrile, 3-methyl-, 3-ethyl-, 3-n-propyl-, 2,3-dimethyl-, 2-ethyl-3-methyl-2-cyclopentene-1-one and norsolanadione were identified.

Identification of the compounds was based on the spectroscopic method (IR, MS, UV and GC-MS) and gas chromatographic analysis.     

THE TOXIC EFFECT OF SODIUM GLUTAMATE AND DL-α-AMINOADIPIC ACID ON RAT RETINA: CHANGES IN HIGH AFFINITY UPTAKE OF PUTATIVE TRANSMITTERS

Subcutaneous administration of high doses of sodium glutamate to new born rats was used to destroy retinal interneurons and ganglion cells. Such treatment was accompanied by 90% reduction in the high affinity uptake of choline, 60–70% reductions in the uptakes of GABA, diamino-n-butyric acid and glycine and 30–40% reductions in the uptakes of asparatate and glutamate measured on retinal homogenates from 30-day-old rats. The high affinity uptakes of β-alanine and taurine were unchanged. Preincubation of retinal homogenates with 1 mM β-alanine or 100 μM diamino-n-butyric acid severely reduced the high affinity GABA uptake in control and experimental animals. In intact retinae, however, the glutamate treatment increased the high affinity uptake of β-alanine by 70%, whereas that of diamino-n-butyric acid was reduced by 40% and the high affinity uptakes of GABA and glutamate were unchanged. Four hours after injection of the gliotoxic compound DL-α-aminoadipic acid into the vitreous body of 30-day-old rats, the Müller cells could no longer be identified. This lesion was accompanied by 55% reduction in the high affinity uptake of β-alanine and 25% reduction in the uptakes of GABA and glutamate on intact retinae. The high affinity uptakes of diamino-n-butyric acid, choline and the enzyme activities of choline acetyltransferase and glutamate decarboxylase were unchanged under these conditions. After 24 h, however, the Müller cells could be recognized again, and the β-alanine uptake had normalized.     

Screening of n-Alkylbenzenes Assimilating Yeasts and Identification of Oxidation Products from n-Alkylbenzenes

As a result of screening of n-alkylbenzenes assimilating yeasts, it was shown that the yeasts which grew well on n-alkane (C₁₅) showed also good growth on n-alkylbenzenes (from C₇ to C₁₉ of side chain). Among four Candida strains selected, C. tropicalis S131Y1 produced 4-(o-hydroxyphenyl)-butyric acid, o-hydroxy phenylacetic acid and phenylacetic acid from n-alkylbenzenes with even-carbon side chain and cinnamic acid from n-alkylbenzenes with odd-carbon side chain.

On the other hand, another three strains produced only phenylacetic acid from n-alkyl-benzenes with even-carbon side chain. In addition, as for the products from n-alkylbenzenes with odd-carbon side chain, two of three strains, C. parapsilosis IFO-1068 and C hydrocarbofumarica Et 15-2 produced benzoic acid.

From these oxidation products and oxygen uptake experiment, a new metabolic pathway of K-alkylbenzenes was assumed.     

CD studies of synthetic polypeptides as histone models: Poly(L-Arg-L-Ile-Gly), poly(L-Arg-L-Nva-Gly), and poly(L-Arg-L-Nle-Gly)

Sequential polypeptides (L -Arg-X-Gly)_n were prepared as synthetic models of arginine-rich histones to study their structure and their stereospecific interactions with DNA. In our previous work the conformational characteristics of poly(L -Arg-L -Ala-Gly), poly(L -Arg-L -Val-Gly), and poly(L -Arg-L -Leu-Gly) have already been analyzed. To obtain further insight into the influence of the X residue side chain on the conformation of the (L -Arg-X-Gly)_n polytripeptides, we now report their synthesis and cd properties when X represents the amino acid residues Ile, Nva, and Nle. The pentachlorophenyl active esters of the appropriate tripeptides were used to perform the polymerization, and the toluene-4-sulfonyl group was used to protect the arginine guanido group. CD spectroscopy showed that, in 100% trifluoroethanol, the degree of helical conformation increased in the order Ile → Nle → Nva. An equilibrium between β-turn, α-helix, and random-coil conformers occurred in 100% hexafluoroisopropyl alcohol, while a rise in the temperature or the addition of water favored the α-helix, the highest percentage of which was observed in a mixture of hexafluoroisopropyl alcohol: water (20 : 80) and in the order Ile → Nle → Nva. In aqueous solutions (at pH 7 and 12) the polymers behaved as a random coil, but they were forced to a less aperiodic structure, over a range of ionic strengths (0–0.5M NaF). A rise in temperature of up to 70°C in 100% trifluoroethanol resulted in a decrease of the α-helix percentage of the polymers, while in aqueous solutions the aperiodic structure decreased with increasing temperature. This study proved the importance of the nature of the X residue (length, C_β branching) in relation to the structural order of the sequential polypeptides. We concluded that the polymers prepared are suitable models for arginine-rich histones.     

On the Formation of Higher Alcohols in the Fermentation by Yeasts

When sugar mixed with certain nitrogenous compounds other than leucine is fermented by yeasts, a small quantity of amyl alcohol is always obtained. We have examined this mechanism and concluded that amyl alcohol is produced from leucine which is caused from the decomposition of yeast protein. The decomposition products of yeast protein also contain valine, but no trace of iso-butyl alcohol was detected after fermentation.     

Formation of ethanol and higher alcohols by immobilized zymomonas mobilis in continuous culture

Cells of Zymomonas mobilis ATCC 10988 were immobilized in 1.5% calcium alginate and packed in a column bioreactor for a series of fermentations utilizing 10.0% glucose media with the addition of one of the following amino acids or keto acids: L-leucine, L-isoleucine, L-valine, α-ketoisocaproic acid, α-ketobutyric acid, or α-ketoisovaleric acid. This was done in order to study the rates of production of higher alcohols during ethanolic fermentations at varying dilution rates while under the influence of amino acids or keto acids. Results indicate that the EHRLICH mechanism is operative in Zymomonas sp. α-Ketobutyrate enhanced the production of n-propanol and act-amyl alcohol. α-Ketoisocaproic acid stimulated the production of isoamyl alcohol. α-Ketoisovaleric acid increased the levels of isobutanol. The amino acids also gave rise to their corresponding alcohols but to a far lesser degree than did the keto acids. During high glucose utilization, ethanol yields ranged from 87% to 94% of theoretical with productivity ranging from 60.08 g/l/h in one fermentation (at a dilution rate of 1.35 h^?1) to 70.42 g/l/h in another (at a dilution rate of 1.58 h^?1). At dilution rates of 1.58 h^?1, higher alcohol productivity rose to as high as 4,313 mg/l/h in the presence of α-ketoisocaproic acid, 1,734.49 mg/l/h using α-ketoisovaleric acid, and 1,618.05 mg/l/h in α-ketobutyric acid. The concomitant production of ethanol and higher alcohols in all of the fermentations indicates that glucose is required for the production of the higher alcohols from their corresponding amino acids or keto acids.     

Studies on the Decarboxylation of Amino Acids with Glyoxal

Decarboxylation of about twenty kinds of α, β and γ-amino acids in the reaction with glyoxal or ninhydrin was investigated. The decarboxylation rate of amino acids proved that steric and polar effects had important roles in the reaction.

From the data of pK₂ values and decarboxylation rates of amino acids, it can be concluded that under a similar steric environment, the decarboxylation rate depends on the anion concentration of amino acids.

Besides carbon dioxide, acetaldehyde, 2-propanone and propionaldehyde were respectively detected from the reaction of β-alanine, β and γ-amino-n-butyric acids with glyoxal or ninhydrin. The decarboxylation mechanism of these amino acids seemed to take place through the corresponding β- or γ-keto acid.

Oxygen absorption was also observed from the reaction of amino acids with dicarbonyl compounds.     

Transport of threonine and tryptophan by rat brain slices: relation to other amino acids at concentrations found in plasma

Threonine content of brain decreases in young rats fed a threonine-limiting, low protein diet containing a supplement of small neutral amino acids (serine, glycine and alanine), which are competitors of threonine transport in other systems (Tews et al., 1977). Threonine transport by brain slices was inhibited more by a complex amino acid mixture resembling plasma from rats fed the small neutral amino acid supplement than by mixtures resembling plasma from control rats or from rats fed a supplement of large neutral amino acids. Greater inhibition was seen with mixtures containing only the small neutral amino acids than with mixtures containing only large neutral amino acids. On an equimolar basis, serine and alanine were the most inhibitory; large neutrals were moderately so; and glycine and lysine were without effect. Threonine transport was also strongly inhibited by α-amino-n-butyric acid and homoserine, less so by α-aminoisobutyric acid, and not at all by GABA. The complex amino acid mixtures strongly inhibited α-aminoisobutyric acid transport by brain or liver slices but, in contrast to effects in brain, the extent of the inhibition in liver was not much affected by altering the composition of the mixture. Tryptophan accumulation by brain slices was effectively inhibited by other large neutral amino acids in physiologically occurring concentrations. Threonine, or a mixture of serine, glycine and alanine only slightly inhibited tryptophan uptake; basic amino acids were without effect and histidine stimulated tryptophan transport slightly. These results support the conclusion that a diet-induced decrease in the concentration in brain of a specific amino acid may be related to increased inhibition of its transport into brain by increases in the concentrations of transport-related, plasma amino acids.     

Binding of alcohols to the peptide CO-group of poly-L-proline in the I and II conformation. I. Demonstration of the binding by infrared spectroscopy and optical rotatory dispersion

The binding of n-butanol, benzyl alcohol, and trifluoroethanol to polyproline I (all peptide bonds in cis configuration) and II (all peptide bonds in trans configuration) has been demonstrated. It was found by infrared spectroscopy that hydrogen bonds are formed between the CO groups of the polymer and the OH groups of the alcohols. Their strength increases from n-butanol via benzyl alcohol to trifluoroethanol. The binding of benzyl alcohol could also be followed by optical rotatory dispersion due to the fact that the electronic transitions of the benzyl ring are rendered optically active by the binding to the polymer.     

Attractants for the gravid Queensland fruit fly Dacus tryoni

The vapours of certain pure chemicals, typical of ripe fruits, elicited characteristic components of ovipositional behaviour from gravid Dacus tryoni (Froggat) in an olfactometer: the flies walked and flew upwind to the source of the vapour and then probed with their ovipositors. A range of alcohols, acids, ketones and esters having 2–6 carbon atoms were effective (1 and 10% of iso-butyric acid, n-butyric acid, methyl butyrate, ethyl butyrate, 2-butanone, ethyl lactate and ethyl acetate; and 10% concentrations of ethanol and 2-propanone). The most effective were 4–6 carbon acids, esters and ketones. Behavioural threshold for n-butyric acid vapour at 26°C was obtained from a 5×10^–3% dilution in paraffin oil; maximum fly response occurred at about 200 times this concentration. Low concentrations of the 15-carbon sesquiterpene, -farnesene, were also very effective, despite its lower volatility. These results suggest that at least three different types of alfactory sensory neurones are involved in the identification of fruit attractants by gravid D. tryoni.