食品与发酵工业2024，Vol.50Issue(24)：36-43,8.DOI:10.13995/j.cnki.11-1802/ts.038626
酿酒中高级醇形成关键酶丙酮酸脱羧酶和醇脱氢酶的生物信息学分析
Bioinformatics analysis of key enzymes pyruvate decarboxylases and alcohol dehydrogenases for higher alcohol formation in brewing
摘要
Abstract
Higher alcohols are aroma components and health risk factors in alcoholic drinks.Although the control of higher alcohols is a widely concerned issue,so far there are few reports on the key enzymes related to the formation of higher alcohols.In this paper,bioin-formatics analysis of two key enzymes,pyruvate decarboxylases(PDCs)and alcohol dehydrogenases(ADHs),involved in the formation pathways of three main higher alcohols(isoamyl alcohol,isobutanol,and n-propanol)was performed.The control of higher alcohols in brewing was discussed from the perspective of key enzymes from four aspects,including substrate,microbial source,enzyme gene expres-sion,and enzyme activity.Results showed that the PDCs and ADHs sequences in the UniProt database were all from fungi,mainly saccha-romyces.The theoretical isoelectric points of different microbial PDCs were between 5.51 and 5.80,while those of ADHs were between 5.76 and 6.60.Subcellular localization prediction results suggested that both PDCs and ADHs were intracellular enzymes.Molecular doc-king analysis revealed that most of the components in Poria,Astragalus,Ginseng,Liquorice,white tricks,and mulberry leaves,which could reduce higher alcohol production in brewing,had relatively low binding energy with PDCs and ADHs.This study can provide a refer-ence for the control of higher alcohols in brewing.关键词
酿酒/高级醇/丙酮酸脱羧酶/醇脱氢酶/生物信息学/分子对接Key words
brewing/higher alcohols/pyruvate decarboxylase/alcohol dehydrogenase/bioinformatics/molecular docking引用本文复制引用
罗玉桥,吴正云,刘恒宇,张文学,五味胜也..酿酒中高级醇形成关键酶丙酮酸脱羧酶和醇脱氢酶的生物信息学分析[J].食品与发酵工业,2024,50(24):36-43,8.基金项目
国家重点研发计划项目(2018YFE0127400) （2018YFE0127400）
