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

作　　者：罗玉桥 吴正云[1] 刘恒宇 张文学[1] 五味胜也 LUO Yuqiao;WU Zhengyun;LIU Hengyu;ZHANG Wenxue;Katsuya Gomi(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Laboratory of Fermentation Microbiology,Graduate School of Agricultural Science,Tohoku University,Sendai 980-8572,Japan)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]日本东北大学农业科学研究生院,发酵微生物实验室,日本仙台,980-8572

出　　处：《食品与发酵工业》2024年第24期36-43,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2018YFE0127400)。

摘　　要：高级醇是酒的呈香呈味组分和健康风险因子。高级醇的控制是一个广泛关注的问题,但到目前为止与高级醇形成特异性关键酶有关的研究报道很少。该文对异戊醇、异丁醇和正丙醇3种主要高级醇生成途径中涉及的两类关键酶-丙酮酸脱羧酶(pyruvate decarboxylases,PDCs)和醇脱氢酶(alcohol dehydrogenases,ADHs)进行了生物信息学分析,并从底物、微生物来源、酶基因的表达、酶活力4个方面以关键酶的角度讨论了酿酒中高级醇的控制。结果显示,UniProt数据库中的PDCs和ADHs序列均来自真菌,以酵母菌属为主。不同微生物PDCs的理论等电点为5.51~5.80,ADHs的理论等电点为5.76~6.60。亚细胞定位预测结果显示PDCs和ADHs均为胞内酶。分子对接分析结果表明,具有减少酿酒中高级醇生成作用的中药材茯苓、黄芪、人参、甘草、白术和桑叶中的多数组分与PDCs和ADHs有较低的结合能。该研究可为酿酒中高级醇的控制提供参考。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,bioinformatics 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 expression,and enzyme activity.Results showed that the PDCs and ADHs sequences in the UniProt database were all from fungi,mainly saccharomyces.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 docking 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 reference 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 

分 类 号：TS261[轻工技术与工程—发酵工程]