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Effects of a novel variant of the yeast γ-glutamyl kinase Pro1 on its enzymatic activity and sake brewing

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dc.contributor.author Murakami, Naoyuki en
dc.contributor.author Kotaka, Atsushi en
dc.contributor.author Isogai, Shota en
dc.contributor.author Ashida, Keiko en
dc.contributor.author Nishimura, Akira en
dc.contributor.author Matsumura, Kengo en
dc.contributor.author Hata, Yoji en
dc.contributor.author Ishida, Hiroki en
dc.contributor.author Takagi, Hiroshi en
dc.date.accessioned 2021-09-10T02:34:35Z en
dc.date.available 2021-10-01 en
dc.date.issued 2020-10-01 en
dc.identifier.uri http://hdl.handle.net/10061/14445 en
dc.description.abstract Sake is a traditional Japanese alcoholic beverage brewed with the yeast Saccharomyces cerevisiae. Sake taste is affected by sugars, organic acids, and amino acids. We previously isolated mutants resistant to the proline analogue azetidine-2-carboxylate derived from a diploid sake yeast strain. Some of the mutants produced a greater amount of proline in the brewed sake. One of them (strain K-9-AZC) carried a novel mutation in the PRO1 gene encoding the Gln79His variant of the γ-glutamyl kinase Pro1, a key enzyme in proline biosynthesis in S. cerevisiae. This mutation resulted in extreme desensitization to feedback inhibition by proline, leading to proline overproduction. Interestingly, sake brewed with K-9-AZC contained 3.7-fold more proline, but only 25% less succinate than sake brewed with the parent strain. Metabolome analysis suggests that the decrease in succinate was attributable to a lower level of 2-oxoglutarate, which is converted into glutamate. The approach here could be a practical method for breeding of yeast strains involved in the diversity of sake taste. ja
dc.language.iso en en
dc.publisher Oxford University Press en
dc.relation.isversionof https://academic.oup.com/jimb/article/47/9-10/715/6046054 en
dc.rights © The Author(s) 2020 This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model) 出版社許諾条件により、本文は2021年10月02日以降に公開 ja
dc.subject γ-Glutamyl kinase Pro1 ja
dc.subject Proline en
dc.subject Succinate en
dc.subject Saccharomyces cerevisiae en
dc.subject Sake yeast en
dc.title Effects of a novel variant of the yeast γ-glutamyl kinase Pro1 on its enzymatic activity and sake brewing en
dc.type.nii Journal Article en
dc.contributor.transcription イソガイ, ショウタ ja
dc.contributor.transcription ニシムラ, アキラ ja
dc.contributor.transcription タカギ, ヒロシ ja
dc.contributor.alternative 磯貝, 章太 ja
dc.contributor.alternative 西村, 明 ja
dc.contributor.alternative 高木, 博史 ja
dc.textversion author en
dc.identifier.eissn 1476-5535 en
dc.identifier.jtitle Journal of Industrial Microbiology and Biotechnology en
dc.identifier.volume 47 en
dc.identifier.issue 9-10 en
dc.identifier.spage 715 en
dc.identifier.epage 723 en
dc.relation.doi 10.1007/s10295-020-02297-1 en
dc.identifier.NAIST-ID 74655085 en
dc.identifier.NAIST-ID 82040965 en
dc.identifier.NAIST-ID 73290561 en
dc.relation.pmid 32748014 en


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