Tomimoto Kazuya, Akao Takeshi, Fukuda Hisashi
a Brewing Microbiology Division , National Research Institute of Brewing, Higashi-hiroshima , Higashi-hiroshima , Japan.
b Planning and Management Division , National Research Institute of Brewing Higashi-hiroshima , Higashi-hiroshima , Japan.
Biosci Biotechnol Biochem. 2019 Aug;83(8):1498-1505. doi: 10.1080/09168451.2018.1536514. Epub 2018 Oct 25.
Yeast histone deacetylases (HDAC) affect the production of alcoholic beverages. In this study, we evaluated the sake fermentation characteristics when using HDAC gene-disrupted yeast strain Kyokai No. 701. Flavor components of the sake product were significantly changed. or disruption increased twofold the amount of isoamyl acetate, and isoamyl alcohol levels also increased in the strain. To determine the contribution of Rpd3L and Rpd3S complexes to sake characteristics, a gene responsible for Rpd3L and/or Rpd3S formation was also disrupted. Disruption of or that is an essential component of Rpd3L led to increased isoamyl alcohol production similar to that of the strain, but the efficiency of isoamyl alcohol esterification was not affected. In addition, Rpd3 and Hda1 may regulate the responsiveness to oxygen in isoamyl acetate production. We conclude that HDAC genes regulate the production of flavor components during sake fermentation. HDAC: Histone deacetylase; HAT: histone acetyltransferase; K701: sake yeast Kyokai No. 701; PCR: polymerase chain reaction; HPLC: high performance liquid chromatography; E/A: Ester/Alcohol; BCAA: branched chain-amino acid; Atf: alcohol acetyltransferase.
酵母组蛋白去乙酰化酶（HDAC）影响酒精饮料的生产。在本研究中，我们评估了使用HDAC基因破坏的酵母菌株701号时清酒的发酵特性。清酒产品的风味成分发生了显著变化。 或 的破坏使乙酸异戊酯的量增加了两倍，并且在 菌株中异戊醇水平也增加。为了确定Rpd3L和Rpd3S复合物对清酒特性的贡献，负责Rpd3L和/或Rpd3S形成的基因也被破坏。作为Rpd3L重要组成部分的 或 的破坏导致异戊醇产量增加，类似于 菌株，但异戊醇酯化效率不受影响。此外，Rpd3和Hda1可能调节乙酸异戊酯生产中对氧气的反应性。我们得出结论，HDAC基因在清酒发酵过程中调节风味成分的产生。 HDAC：组蛋白去乙酰化酶；HAT：组蛋白乙酰转移酶；K701：清酒酵母701号；PCR：聚合酶链反应；HPLC：高效液相色谱；E/A：酯/醇；BCAA：支链氨基酸；Atf：酒精乙酰转移酶。 （注：原文中部分内容缺失，已按原文呈现）
