Biology:4-Hydroxycinnamate decarboxylase
From HandWiki
| 4-Hydroxycinnamate decarboxylase | |
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4-Hydroxycinnamate decarboxylase is an enzyme that uses p-coumaric acid to produce 4-ethylphenol.
p-Coumaric acid is the precursor of 4-ethylphenol produced by the yeast Saccharomyces and Brettanomyces[1][2][3] in wine. The yeast converts this to 4-vinylphenol via the enzyme cinnamate decarboxylase.
4-Hydroxycinnamate decarboxylase can also be induced in bacteria species such as Klebsiella oxytoca and works also with p-coumaric acid analogs such as caffeic acid, ferulic acid and E-2,4-dihydroxycinnamic acid.[4]
References
- ↑ Brettanomyces Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol at etslabs.com
- ↑ Hisamoto, Masashi; Furuya, Taiyo; Nakagawa, Akiko; Yanagida, Fujitoshi; Okuda, Tohru; Sato, Michikatsu (2010). "Phenolic Off Flavor Characterization of Commercially Available Wine Yeasts and Selection of the Yeast for Koshu Winemaking". J. ASEV Jpn. 21 (3): 112–117. http://www.asevjpn.wine.yamanashi.ac.jp/JAJ-pdf/JAJ/Vol-21-2010/3/112.pdf. Retrieved 2012-12-15.
- ↑ Edlin, Duncan A.N.; Narbad, Arjan; Gasson, Michael J.; Dickinson, J.Richard; Lloyd, David (1998). "Purification and characterization of hydroxycinnamate decarboxylase from Brettanomyces anomalus". Enzyme and Microbial Technology 22 (4): 232–239. doi:10.1016/S0141-0229(97)00169-5.
- ↑ "Induction of 4-hydroxycinnamate decarboxylase in Klebsiella oxytoca cells exposed to substrates and non-substrate 4-hydroxycinnamate analogs". Bioscience, Biotechnology, and Biochemistry 65 (12): 2604–12. December 2001. doi:10.1271/bbb.65.2604. PMID 11826954.
See also
- Wine chemistry
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