S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on L-leucine catabolic pathway and identification of acyl-CoA intermediates |
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Authors: | Sourabié Alain M Spinnler Henry-Eric Bourdat-Deschamps Marjolaine Tallon Richard Landaud Sophie Bonnarme Pascal |
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Institution: | (1) Bio Springer, 103 Rue Jean Jaur?s, Maisons-Alfort, 94704 Paris, France;(2) UMR 782 GMPA, CBAI, INRA/AgroParisTech, Paris, France;(3) UMR 1091 EGC, EGER, INRA/AgroParisTech, Thiverval-Grignon, 78850 Paris, France; |
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Abstract: | Despite their importance as potent odors that contribute to the aroma of numerous cheeses, S-methyl thioesters formation pathways have not been fully established yet. In a first part of our work, we demonstrated that
Brevibacterium antiquum and Brevibacterium aurantiacum could produce S-methyl thioesters using short-chain fatty acids or branched-chain amino acids as precursors. Then, we focused our work on
l-leucine catabolism using liquid chromatography tandem mass spectrometry and gas chromatography-mass spectrometry analyses
coupled with tracing experiments. For the first time, several acyl–CoAs intermediates of the l-leucine to thioesters conversion pathway were identified. S-methyl thioisovalerate was produced from l-leucine, indicating that this amino acid was initially transaminated. Quite interestingly, data also showed that other S-methyl thioesters, e.g., S-methyl thioacetate or S-methyl thioisobutyrate, were produced from l-leucine. Enzymatic and tracing experiments allowed for postulating catabolic pathways leading to S-methyl thioesters biosynthesis. |
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