Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia , Universidad de Sevilla , C/P. García González no. 2 , Sevilla 41012 , Spain.
Department of Food Quality and Nutrition, Research and Innovation Centre , Fondazione Edmund Mach-Istituto Agrario San Michele all'Adige , Trento , Italy.
J Agric Food Chem. 2019 Jul 17;67(28):7942-7953. doi: 10.1021/acs.jafc.9b01844. Epub 2019 Jul 2.
Tryptophan, phenylalanine, and tyrosine play an important role as nitrogen sources in yeast metabolism. They regulate biomass production and fermentation rate, and their catabolites contribute to wine health benefits and sensorial character through the yeast biotransformation of grape juice constitutes into biologically active and flavor-impacting components. A UHPLC-MS/MS method was applied to monitor 37 tryptophan/phenylalanine/tyrosine yeast metabolites both in extra- and intracellular extracts produced by the fermentation of two strains and one The results shed light on the intra- and extra-cellular metabolomic dynamics, by combining metabolic needs, stimuli, and signals. Among others, the results indicated (a) the production of 2-aminoacetophenone by yeasts, mainly by the two ; (b) the deactivation and/or detoxification of tryptophol via sulfonation reaction; and (c) the deacetylation of N-acetyl tryptophan ethyl ester and N-acetyl tyrosine ethyl ester by producing the corresponding ethyl esters.
色氨酸、苯丙氨酸和酪氨酸在酵母代谢中作为氮源起着重要作用。它们调节生物量的产生和发酵速率，其代谢产物通过酵母对葡萄汁成分的生物转化为具有生物活性和风味影响的成分，有助于葡萄酒的健康益处和感官特性。采用 UHPLC-MS/MS 方法监测了两种酵母和一种发酵产生的胞内外提取物中的 37 种色氨酸/苯丙氨酸/酪氨酸酵母代谢产物。研究结果通过结合代谢需求、刺激和信号，阐明了细胞内和细胞外代谢组学的动态变化。结果表明：（a）酵母主要通过两种途径产生 2-乙酰基苯乙酮；（b）通过磺化反应使色醇失活和/或解毒；（c）通过产生相应的乙酯，使 N-乙酰色氨酸乙酯和 N-乙酰酪氨酸乙酯脱乙酰化。
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