Château Mercian, Mercian Corporation, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan.
Research Laboratories for Wine Technologies, Kirin Company, Limited, 4-9-1 Jonan, Fujisawa, Kanagawa 251-0057, Japan.
Food Chem. 2018 Sep 1;259:99-104. doi: 10.1016/j.foodchem.2018.03.116. Epub 2018 Mar 27.
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.
3-巯基己醇（3SH）是葡萄酒果香的重要贡献者。3SH 作为葡萄中的无嗅前体存在，其从前体中的释放通常由酵母在酒精发酵过程中介导。在这里，研究了乳酸菌对 3SH 生产的影响。在测试的物种中，只有植物乳杆菌在全细胞生物转化试验中从 S-3-（己烷-1-醇）-L-半胱氨酸（3SH-S-cys）和 S-3-（己烷-1-醇）-L-半胱氨酰甘氨酸（3SH-S-cysgly）中释放 3SH。植物乳杆菌从 3SH-S-cysgly 转化为 3SH 的转化率始终高于从 3SH-S-cys 的转化率，表明 3SH-S-cysgly 的直接裂解生成 3SH 主要发生。植物乳杆菌生物转化 3SH 前体，包括 3SH-S-谷氨酰胺，以在发酵葡萄汁中释放 3SH。结果表明，植物乳杆菌诱导 3SH 前体从 3SH 前体中释放。据我们所知，这是第一项研究表明植物乳杆菌对硫醇前体生物转化的影响。
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