Generation of thiols by biotransformation of cysteine-aldehyde conjugates with baker's yeast

Journal of Agricultural and Food Chemistry
Tuong Huynh-BaRachid Bel Rhlid

Abstract

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.

References

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Citations

Jul 8, 2014·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Masayuki MorikawaHiroshi Miyazawa
Jan 1, 2010·Annual Review of Food Science and Technology·Linda F Bisson, Jonathan E Karpel
Jul 19, 2014·Bioscience, Biotechnology, and Biochemistry·Qi MengEtsuko Sugawara
Jun 13, 2017·Journal of Agricultural and Food Chemistry·Musu ZhaChengtao Wang
Nov 12, 2003·Yeast
Jan 8, 2004·Journal of Agricultural and Food Chemistry·Hidehiko WakabayashiKarl-Heinz Engel
Feb 14, 2018·Journal of Agricultural and Food Chemistry·Musu ZhaChengtao Wang

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