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Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol.
Food Chem. 2018 Sep 01; 259:99-104.FC

Abstract

3-Sulfanylhexan-1-ol (3SH) is an important contributor to the fruity notes of wine. 3SH exists as odorless precursors in grape and its release from the precursors is generally mediated by yeast during alcoholic fermentation. Here, the impact of lactic acid bacteria on 3SH production was investigated. Among the species tested, only Lactobacillus plantarum released 3SH from S-3-(hexan-1-ol)-l-cysteine (3SH-S-cys) and S-3-(hexan-1-ol)-l-cysteinylglycine (3SH-S-cysgly) in the whole-cell biotransformation assay. The conversion yields of 3SH from 3SH-S-cysgly by L. plantarum were always higher than those from 3SH-S-cys, suggesting that the direct cleavage of 3SH-S-cysgly to yield 3SH predominantly occurred. L. plantarum biotransformed the 3SH precursors, including 3SH-S-glut, to release 3SH in fermented grape juice. The results indicate that L. plantarum induces the release of 3SH from the 3SH precursors. To the best of our knowledge, this is the first study showing the impact of L. plantarum on thiol precursor biotransformation.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Takase H
Château Mercian, Mercian Corporation, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan. Electronic address: takase-h@mercian.co.jp.
Sasaki K
Research Laboratories for Wine Technologies, Kirin Company, Limited, 4-9-1 Jonan, Fujisawa, Kanagawa 251-0057, Japan.
Kiyomichi D
Research Laboratories for Wine Technologies, Kirin Company, Limited, 4-9-1 Jonan, Fujisawa, Kanagawa 251-0057, Japan.
Kobayashi H
Château Mercian, Mercian Corporation, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan.
Matsuo H
Château Mercian, Mercian Corporation, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan.
Takata R
Research Laboratories for Wine Technologies, Kirin Company, Limited, 4-9-1 Jonan, Fujisawa, Kanagawa 251-0057, Japan.

MeSH

BiotransformationCysteineDipeptidesFermentationFruit and Vegetable JuicesHexanolsLactobacillus plantarumSulfhydryl CompoundsVitis

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29680068

Citation

Takase, Hideki, et al. "Impact of Lactobacillus Plantarum On Thiol Precursor Biotransformation Leading to Production of 3-sulfanylhexan-1-ol." Food Chemistry, vol. 259, 2018, pp. 99-104.
Takase H, Sasaki K, Kiyomichi D, et al. Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol. Food Chem. 2018;259:99-104.
Takase, H., Sasaki, K., Kiyomichi, D., Kobayashi, H., Matsuo, H., & Takata, R. (2018). Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol. Food Chemistry, 259, 99-104. https://doi.org/10.1016/j.foodchem.2018.03.116
Takase H, et al. Impact of Lactobacillus Plantarum On Thiol Precursor Biotransformation Leading to Production of 3-sulfanylhexan-1-ol. Food Chem. 2018 Sep 1;259:99-104. PubMed PMID: 29680068.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol. AU - Takase,Hideki, AU - Sasaki,Kanako, AU - Kiyomichi,Daiki, AU - Kobayashi,Hironori, AU - Matsuo,Hironori, AU - Takata,Ryoji, Y1 - 2018/03/27/ PY - 2017/09/08/received PY - 2018/03/21/revised PY - 2018/03/26/accepted PY - 2018/4/23/entrez PY - 2018/4/24/pubmed PY - 2018/10/3/medline KW - 3SH KW - Lactic acid bacteria KW - Lactobacillus plantarum KW - Thiol precursor KW - Wine SP - 99 EP - 104 JF - Food chemistry JO - Food Chem VL - 259 N2 - 3-Sulfanylhexan-1-ol (3SH) is an important contributor to the fruity notes of wine. 3SH exists as odorless precursors in grape and its release from the precursors is generally mediated by yeast during alcoholic fermentation. Here, the impact of lactic acid bacteria on 3SH production was investigated. Among the species tested, only Lactobacillus plantarum released 3SH from S-3-(hexan-1-ol)-l-cysteine (3SH-S-cys) and S-3-(hexan-1-ol)-l-cysteinylglycine (3SH-S-cysgly) in the whole-cell biotransformation assay. The conversion yields of 3SH from 3SH-S-cysgly by L. plantarum were always higher than those from 3SH-S-cys, suggesting that the direct cleavage of 3SH-S-cysgly to yield 3SH predominantly occurred. L. plantarum biotransformed the 3SH precursors, including 3SH-S-glut, to release 3SH in fermented grape juice. The results indicate that L. plantarum induces the release of 3SH from the 3SH precursors. To the best of our knowledge, this is the first study showing the impact of L. plantarum on thiol precursor biotransformation. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29680068/Impact_of_Lactobacillus_plantarum_on_thiol_precursor_biotransformation_leading_to_production_of_3_sulfanylhexan_1_ol_ DB - PRIME DP - Unbound Medicine ER -