Cloning and characterisation of a cystathionine β/γ-lyase from two Oenococcus oeni oenological strains
Date
2011
Authors
Knoll C.
Du Toit M.
Schnell S.
Rauhut D.
Irmler S.
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Abstract
Sulphur-containing compounds in wine have been extensively studied because of their effect on wine flavour and quality. In this study, an enzyme that degrades sulphur-containing amino acids was cloned and characterised from two Oenococcus oeni strains of oenological origins. The enzyme has features of a cystathionine-γ-lyase (EC 4.4.1.1), a pyridoxal-5-phosphate-dependent enzyme catalysing an α,γ-elimination reaction of l-cystathionine to produce l-cysteine, α-ketobutyrate and ammonia. Moreover, it was able to catalyse an α,β-elimination reaction producing homocysteine, pyruvate and ammonia from l-cystathionine. An elimination reaction of l-cysteine and dl-homocysteine was also efficiently catalysed by the enzyme, resulting in the formation of hydrogen sulphide. Furthermore, the ability to demethiolate methionine into methanethiol, an unfavourable volatile sulphur compound in terms of wine aroma, was observed. The findings of this work suggest that O. oeni seems to play a minor role in the production of volatile sulphur compounds during the vinification process as the optimal conditions were far from the harsh wine environment. © 2011 Springer-Verlag.
Description
Keywords
Catalyse, Characterisation, Cystathionine lyase, Elimination reaction, Homocysteines, Hydrogen sulphide, L-cysteine, Methanethiol, Oenococcus oeni, Optimal conditions, Pyridoxal 5 phosphates, Pyruvates, Volatile sulphur compounds, Wine aromas, Amino acids, Ammonia, Chemical reactions, Cloning, Enzymes, Sulfur, Sulfur compounds, Wine, Enzyme activity, bacterial DNA, cystathionine beta lyase, cystathionine gamma lyase, polyhistidine tag, sulfur, volatile agent, amino acid, ammonia, bacterium, catalysis, clone, enzyme activity, hydrogen sulfide, metabolite, qualitative analysis, sulfur, volatile substance, article, bacterial gene, bacterial growth, bacterial strain, bacterium culture, DNA isolation, DNA sequence, enzyme activity, Escherichia coli, gas chromatography, high performance liquid chromatography, molecular cloning, nonhuman, Oenococcus oeni, protein expression, protein purification, sequence analysis, viniculture, Oenococcus oeni
Citation
Applied Microbiology and Biotechnology
89
4
89
4