The overexpression ofDUR1,2and deletion ofCAR1in an industrialSaccharomyces cerevisiaestrain and effects on nitrogen catabolite repression in Chinese rice wine production

2016 ◽  
Vol 122 (3) ◽  
pp. 480-485 ◽  
Author(s):  
Dianhui Wu ◽  
Xiaomin Li ◽  
Jian Lu ◽  
Jian Chen ◽  
Guangfa Xie ◽  
...  
Keyword(s):  
Catabolite Repression ◽  
Rice Wine ◽  
Nitrogen Catabolite Repression ◽  
Chinese Rice Wine ◽  
Wine Production

scholarly journals Metabolic Engineering of the Regulators in Nitrogen Catabolite Repression To Reduce the Production of Ethyl Carbamate in a Model Rice Wine System

2013 ◽  
Vol 80 (1) ◽  
pp. 392-398 ◽  
Author(s):  
Xinrui Zhao ◽  
Huijun Zou ◽  
Jianwei Fu ◽  
Jingwen Zhou ◽  
Guocheng Du ◽  
...  
Keyword(s):  
Metabolic Engineering ◽  
Nuclear Localization ◽  
Catabolite Repression ◽  
Genetically Modified ◽  
Nitrogen Sources ◽  
Ethyl Carbamate ◽  
Rice Wine ◽  
Nitrogen Catabolite Repression ◽  
Wine Production ◽  
Content Type

ABSTRACTRice wine has been one of the most popular traditional alcoholic drinks in China. However, the presence of potentially carcinogenic ethyl carbamate (EC) in rice wine has raised a series of food safety issues. During rice wine production, the key reason for EC formation is urea accumulation, which occurs because of nitrogen catabolite repression (NCR) inSaccharomyces cerevisiae. NCR represses urea utilization by retaining Gln3p in the cytoplasm when preferred nitrogen sources are present. In order to increase the nuclear localization of Gln3p, some possible phosphorylation sites on the nuclear localization signal were mutated and the nuclear localization regulation signal was truncated, and the disruption ofURE2provided an additional method of reducing urea accumulation. By combining these strategies, the genes involved in urea utilization (DUR1,2andDUR3) could be significantly activated in the presence of glutamine. During shake flask fermentations of the genetically modified strains, very little urea accumulated in the medium. Furthermore, the concentrations of urea and EC were reduced by 63% and 72%, respectively, in a model rice wine system. Examination of the normal nutrients in rice wine indicated that there were few differences in fermentation characteristics between the wild-type strain and the genetically modified strain. These results show that metabolic engineering of the NCR regulators has great potential as a method for eliminating EC during rice wine production.

scholarly journals Complete genome sequence and analysis of the industrial Saccharomyces cerevisiae strain N85 used in Chinese rice wine production

DNA Research ◽  
2018 ◽  
Vol 25 (3) ◽  
pp. 297-306 ◽  
Author(s):  
Weiping Zhang ◽  
Yudong Li ◽  
Yiwang Chen ◽  
Sha Xu ◽  
Guocheng Du ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Wine Production

scholarly journals Novel Angiotensin-I Converting Enzyme Inhibitory Peptides Isolated From Rice Wine Lees: Purification, Characterization, and Structure-Activity Relationship

2021 ◽  
Vol 8 ◽  
Author(s):  
Zeqi He ◽  
Guo Liu ◽  
Zijiao Qiao ◽  
Yong Cao ◽  
Mingyue Song
Keyword(s):  
High Performance ◽  
Reversed Phase ◽  
Biochemical Properties ◽  
Rice Wine ◽  
Converting Enzyme ◽  
Angiotensin I ◽  
Chinese Rice Wine ◽  
Wine Production ◽  
Angiotensin I Converting Enzyme

The bioactive peptides that can inhibit angiotensin-I converting enzyme (ACE, EC. 3. 4.15.1) are considered as possible cures of hypertension. Food-derived angiotensin-I converting enzyme inhibitory (ACEi) peptides have gained more attention because of their reduced side effects. In this study, we reported the method for purifying ACEi peptides from the lees of traditional Chinese rice wine and evaluated the product's biochemical properties. After three steps of reversed-phase high-performance liquid chromatography (RP-HPLC), for the first time, we isolated, purified, and identified two novel peptides: LIIPQH and LIIPEH, both of which showed strong ACEi activity (IC50-values of 120.10 ± 9.31 and 60.49±5.78 μg/ml, respectively). They were further categorized as mixed-type ACE inhibitors and were stable against both ACE and gastrointestinal enzymes during in vitro digestion. Together, these results suggest that the rice wine lees that produced as a by-product during rice wine production can be utilized in various fields related to functional foods and antihypertensive medicine.

Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production

2014 ◽  
Vol 31 (4) ◽  
pp. 587-592 ◽  
Author(s):  
Peihong Wang ◽  
Junyong Sun ◽  
Xiaomin Li ◽  
Dianhui Wu ◽  
Tong Li ◽  
...  
Keyword(s):  
Ethyl Carbamate ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Wine Production

scholarly journals Effects of nitrogen catabolite repression-related amino acids on the flavour of rice wine

2015 ◽  
Vol 121 (4) ◽  
pp. 581-588 ◽  
Author(s):  
Xinrui Zhao ◽  
Huijun Zou ◽  
Guocheng Du ◽  
Jian Chen ◽  
Jingwen Zhou
Keyword(s):  
Amino Acids ◽  
Catabolite Repression ◽  
Rice Wine ◽  
Nitrogen Catabolite Repression

scholarly journals Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

2021 ◽  
Author(s):  
Guangfa Xie ◽  
Huajun Zheng ◽  
Zheling Qiu ◽  
Zichen Lin ◽  
Qi Peng ◽  
...  
Keyword(s):  
Bacterial Diversity ◽  
Wine Fermentation ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals iTRAQ-based proteomic analysis reveals the molecule mechanism of reducing higher alcohols in Chinese rice wine by nitrogen compensation

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Guidong Huang ◽  
Hong Ren ◽  
Ali Wang ◽  
Xinran Wan ◽  
Ziying Wu ◽  
...  
Keyword(s):  
Molecular Mechanism ◽  
Carbon Metabolism ◽  
Proteomic Analysis ◽  
Metabolic Flux ◽  
Quantitative Polymerase Chain Reaction ◽  
Higher Alcohols ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Higher Alcohol ◽  
Amino Acid Synthesis

Abstract Purpose Higher alcohol is a by-product of the fermentation of wine, and its content is one of the most important parameters that affect and are used to appraise the final quality of Chinese rice wine. Ammonium compensation is an efficient and convenient method to reduce the content of higher alcohols, but the molecule mechanism is poorly understood. Therefore, an iTRAQ-based proteomic analysis was designed to reveal the proteomic changes of Saccharomyces cerevisiae to elucidate the molecular mechanism of ammonium compensation in reducing the content of higher alcohols. Methods The iTRAQ proteomic analysis method was used to analyze a blank group and an experimental group with an exogenous addition of 200 mg/L (NH4)2HPO4 during inoculation. The extracted intracellular proteins were processed by liquid chromatography-mass spectrometry and identified using bioinformatics tools. Real-time quantitative polymerase chain reaction was used to verify the gene expression of differentially expressed proteins. Results About 4062 proteins, including 123 upregulated and 88 downregulated proteins, were identified by iTRAQ-based proteomic analysis. GO and KEGG analysis uncovered that significant proteins were concentrated during carbohydrate metabolism, such as carbon metabolism, glyoxylate, and dicarboxylate metabolism, pyruvate metabolism, and the nitrogen metabolism, such as amino acid synthesis and catabolism pathway. In accordance with the trend of differential protein regulation in the central carbon metabolism pathway and the analysis of carbon metabolic flux, a possible regulatory model was proposed and verified, in which ammonium compensation facilitated glucose consumption, regulated metabolic flow direction into tricarboxylic acid, and further led to a decrease in higher alcohols. The results of RT-qPCR confirmed the authenticity of the proteomic analysis results at the level of gene. Conclusion Ammonium assimilation promoted by ammonium compensation regulated the intracellular carbon metabolism of S. cerevisiae and affected the distribution of metabolic flux. The carbon flow that should have gone to the synthesis pathway of higher alcohols was reversed to the TCA cycle, thereby decreasing the content of higher alcohols. These findings may contribute to an improved understanding of the molecular mechanism for the decrease in higher alcohol content through ammonium compensation.

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