Selected dehydrogenases in Yarrowia lipolytica JMY 861: their role in the synthesis of flavor compounds

Abstract : The presence of selected dehydrogenases, including alcohol dehydrogenase (ADH-YL) and aldehyde dehydrogenase (ALDH-YL), in Yarrowia lipolytica JMY 861, and their potential role in flavor synthesis were investigated. The experimental findings showed that using reduced form of nicotinamide adenine dinucleotide (NADH) as cofactor, the ADH-YL activity in vitro was 6-fold higher than that with reduced form of nicotinamide adenine dinucleotide phosphate (NADPH); however, under the experimental conditions used in this study, an ALDH-YL activity was not detected. The in situ hexanal reduction reaction was found to be instantaneous; however, when the yeast cells suspension was diluted 150 times, the initial relative hexanal concentration was increased by 84.1%. The chromatographic analyses indicated the conversion, in situ, of linoleic acid hydroperoxides (HPODs) into volatile C-6-compounds after 60min of HPODs addition to the yeast cells suspension.
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01482038
Contributeur : Pam - Université de Bourgogne <>
Soumis le : vendredi 3 mars 2017 - 11:05:18
Dernière modification le : mercredi 14 août 2019 - 14:02:01

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Marya Aziz, Richard St-Louis, Florence Husson, Selim Kermasha. Selected dehydrogenases in Yarrowia lipolytica JMY 861: their role in the synthesis of flavor compounds. Bioscience, Biotechnology and Biochemistry, Taylor & Francis, 2016, 80 (11), pp.2184 - 2191. ⟨10.1080/09168451.2016.1214531⟩. ⟨hal-01482038⟩

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