变形杆菌奇异亚种中的醇脱氢酶有助于形成酒精风味。

Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor.

机构信息

The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.

College of Life Sciences, Northwest University, Xi'an, China.

出版信息

J Sci Food Agric. 2019 Jun;99(8):4123-4128. doi: 10.1002/jsfa.9642. Epub 2019 Mar 18.

DOI:10.1002/jsfa.9642

PMID:30761541

Abstract

BACKGROUND

Cheese ripening involves a complex series of metabolic reactions and numerous concomitant secondary transformations. Alcohol dehydrogenase (ADH) converts aldehydes into their corresponding alcohols, which enrich cheese aroma.

RESULTS

In this study, we identified five ADH genes in Proteus mirabilis JN458, and these genes were overexpressed and characterized in Escherichia coli BL21 (DE3). The optimum pH was 7.0 for the purified recombinant ADH-1, ADH-2, and ADH-3 and 8.0 for ADH-4 and ADH-5. The optimum temperature was 40 °C for ADH-1, ADH-3, and ADH-5 and 45 °C for ADH-2 and ADH-4. The K value of ADH-1, ADH-2, and ADH-3 was 34.45, 16.90, and 10.01 µmol L for phenylacetaldehyde, respectively. The K value of ADH-4 and ADH-5 was 14.81 and 24.62 µmol L for 2-methylbutanal, respectively.

CONCLUSION

Proteus species play important roles during cheese ripening. The results of our study are important for further research on cheese flavor and for quality control during cheese production. © 2019 Society of Chemical Industry.

摘要

背景

奶酪成熟涉及一系列复杂的代谢反应和许多伴随的次级转化。醇脱氢酶（ADH）将醛转化为相应的醇，从而丰富奶酪的香气。

结果

在这项研究中，我们在奇异变形杆菌 JN458 中鉴定了 5 个 ADH 基因，并在大肠杆菌 BL21（DE3）中过表达和表征了这些基因。纯化的重组 ADH-1、ADH-2 和 ADH-3 的最适 pH 值为 7.0，ADH-4 和 ADH-5 的最适 pH 值为 8.0。ADH-1、ADH-3 和 ADH-5 的最适温度为 40°C，ADH-2 和 ADH-4 的最适温度为 45°C。ADH-1、ADH-2 和 ADH-3 的 K 值分别为 34.45、16.90 和 10.01μmol·L-1，对苯乙醛而言。ADH-4 和 ADH-5 的 K 值分别为 14.81 和 24.62μmol·L-1，对 2-甲基丁醛而言。