Evidence in Lager Yeasts of β-Lyase Activity Breaking Down γ-GluCys-Conjugates More Efficiently Than Cys-Conjugates to Odorant Beer Polyfunctional Thiols
The prevalence of glutathionylated (G-) precursors of polyfunctional thiols (PFTs) over their free forms has prompted investigating how to optimize the enzymatic breakdown of these precursors with yeast during lager, ale, and non-alcoholic/low-alcoholic beer (NABLAB) fermentation trials. Some <i&...
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2025-01-01
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| author | Romain Christiaens Margaux Simon Raphaël Robiette Sonia Collin |
| author_facet | Romain Christiaens Margaux Simon Raphaël Robiette Sonia Collin |
| author_sort | Romain Christiaens |
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| description | The prevalence of glutathionylated (G-) precursors of polyfunctional thiols (PFTs) over their free forms has prompted investigating how to optimize the enzymatic breakdown of these precursors with yeast during lager, ale, and non-alcoholic/low-alcoholic beer (NABLAB) fermentation trials. Some <i>Saccharomyces cerevisiae</i> yeasts have been selected for their higher β-lyase activity on the cysteinylated (Cys-) conjugates (up to 0.54% for SafAle<sup>TM</sup> K-97), yet some <i>S. pastorianus</i> strains and one maltose-negative <i>S. cerevisiae</i> var. <i>chevalieri</i> yeast have proved to release PFTs more efficiently from G-precursors (up to 0.21% for BRAS-45 and 0.19% for SafBrew<sup>TM</sup> LA-01). The present study aimed to explore the possibility and extent of direct release in the beer of 3-sulfanylhexanol from its synthetic γ-glutamylcysteinylated (γ-GluCys-) precursor. Release efficiency was determined by GC-PFPD after the fermentation (7 days at 24 °C and 3 days at 4 °C) of a 15 °Plato (°P) wort enriched with 15 mg/L of synthesized γ-GluCys-3SHol. Up to a 0.28–0.35% release was measured with <i>S. pastorianus</i> strains BRAS-45 and SafLager<sup>TM</sup> E-30, while much lower activities (≤0.16%) were observed with <i>S. cerevisiae</i> yeasts, including the maltose-negative <i>chevalieri</i> variety. This β-lyase activity on γ-GluCys-3SHol has never been described before. Under our experimental conditions, the efficiency of release from γ-GluCys-3SHol was drastically reduced in low-density worts. A strongly strain-dependent impact of temperature was also observed. |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-3a43263888204a45bcfed0c49d4a2d102025-01-24T13:43:37ZengMDPI AGMolecules1420-30492025-01-0130232510.3390/molecules30020325Evidence in Lager Yeasts of β-Lyase Activity Breaking Down γ-GluCys-Conjugates More Efficiently Than Cys-Conjugates to Odorant Beer Polyfunctional ThiolsRomain Christiaens0Margaux Simon1Raphaël Robiette2Sonia Collin3Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Croix du Sud, 2 Box L7.05.07, 1348 Louvain-la-Neuve, BelgiumUnité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Croix du Sud, 2 Box L7.05.07, 1348 Louvain-la-Neuve, BelgiumInstitute of Condensed Matter and Nanosciences (IMCN), Université catholique de Louvain, Place Louis Pasteur, 1348 Louvain-la-Neuve, BelgiumUnité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université Catholique de Louvain, Croix du Sud, 2 Box L7.05.07, 1348 Louvain-la-Neuve, BelgiumThe prevalence of glutathionylated (G-) precursors of polyfunctional thiols (PFTs) over their free forms has prompted investigating how to optimize the enzymatic breakdown of these precursors with yeast during lager, ale, and non-alcoholic/low-alcoholic beer (NABLAB) fermentation trials. Some <i>Saccharomyces cerevisiae</i> yeasts have been selected for their higher β-lyase activity on the cysteinylated (Cys-) conjugates (up to 0.54% for SafAle<sup>TM</sup> K-97), yet some <i>S. pastorianus</i> strains and one maltose-negative <i>S. cerevisiae</i> var. <i>chevalieri</i> yeast have proved to release PFTs more efficiently from G-precursors (up to 0.21% for BRAS-45 and 0.19% for SafBrew<sup>TM</sup> LA-01). The present study aimed to explore the possibility and extent of direct release in the beer of 3-sulfanylhexanol from its synthetic γ-glutamylcysteinylated (γ-GluCys-) precursor. Release efficiency was determined by GC-PFPD after the fermentation (7 days at 24 °C and 3 days at 4 °C) of a 15 °Plato (°P) wort enriched with 15 mg/L of synthesized γ-GluCys-3SHol. Up to a 0.28–0.35% release was measured with <i>S. pastorianus</i> strains BRAS-45 and SafLager<sup>TM</sup> E-30, while much lower activities (≤0.16%) were observed with <i>S. cerevisiae</i> yeasts, including the maltose-negative <i>chevalieri</i> variety. This β-lyase activity on γ-GluCys-3SHol has never been described before. Under our experimental conditions, the efficiency of release from γ-GluCys-3SHol was drastically reduced in low-density worts. A strongly strain-dependent impact of temperature was also observed.https://www.mdpi.com/1420-3049/30/2/325beeraromaγ-glutamylcysteine-3-sulfanylhexanol<i>Saccharomyces pastorianus</i><i>Saccaromyces cerevisiae</i> var. <i>chevalieri</i>fermentation |
| spellingShingle | Romain Christiaens Margaux Simon Raphaël Robiette Sonia Collin Evidence in Lager Yeasts of β-Lyase Activity Breaking Down γ-GluCys-Conjugates More Efficiently Than Cys-Conjugates to Odorant Beer Polyfunctional Thiols Molecules beer aroma γ-glutamylcysteine-3-sulfanylhexanol <i>Saccharomyces pastorianus</i> <i>Saccaromyces cerevisiae</i> var. <i>chevalieri</i> fermentation |
| title | Evidence in Lager Yeasts of β-Lyase Activity Breaking Down γ-GluCys-Conjugates More Efficiently Than Cys-Conjugates to Odorant Beer Polyfunctional Thiols |
| title_full | Evidence in Lager Yeasts of β-Lyase Activity Breaking Down γ-GluCys-Conjugates More Efficiently Than Cys-Conjugates to Odorant Beer Polyfunctional Thiols |
| title_fullStr | Evidence in Lager Yeasts of β-Lyase Activity Breaking Down γ-GluCys-Conjugates More Efficiently Than Cys-Conjugates to Odorant Beer Polyfunctional Thiols |
| title_full_unstemmed | Evidence in Lager Yeasts of β-Lyase Activity Breaking Down γ-GluCys-Conjugates More Efficiently Than Cys-Conjugates to Odorant Beer Polyfunctional Thiols |
| title_short | Evidence in Lager Yeasts of β-Lyase Activity Breaking Down γ-GluCys-Conjugates More Efficiently Than Cys-Conjugates to Odorant Beer Polyfunctional Thiols |
| title_sort | evidence in lager yeasts of β lyase activity breaking down γ glucys conjugates more efficiently than cys conjugates to odorant beer polyfunctional thiols |
| topic | beer aroma γ-glutamylcysteine-3-sulfanylhexanol <i>Saccharomyces pastorianus</i> <i>Saccaromyces cerevisiae</i> var. <i>chevalieri</i> fermentation |
| url | https://www.mdpi.com/1420-3049/30/2/325 |
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