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Metabolic Engineering of Four GATA Factors to Reduce Urea and Ethyl Carbamate Formation in a Model Rice Wine System
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-09-24 00:00:00 , DOI: 10.1021/acs.jafc.8b04370 Peng Zhang 1 , Bang Li 1 , Peng Wen 1 , Peilin Wang 1 , Yu Yang 1 , Qian Chen 1 , Yuxin Chang 1 , Xing Hu 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-09-24 00:00:00 , DOI: 10.1021/acs.jafc.8b04370 Peng Zhang 1 , Bang Li 1 , Peng Wen 1 , Peilin Wang 1 , Yu Yang 1 , Qian Chen 1 , Yuxin Chang 1 , Xing Hu 1
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Urea is the most important precursor of ethyl carbamate (EC), a harmful carcinogenic product, in fermented wines. In this study, the effects of four GATA transcriptional factors (Gln3p, Gat1p, Dal80p ,and Gzf3p) on extracellular urea and EC formation and transcriptional changes in urea degradation related genes (DUR1,2 and DUR3) were examined. Compared to the WT strain, the Δgzf3 mutant showed 18.7% urea reduction and exhibited synergistic effects with overexpressed Gln3p1–653 and Gat1p1–375 on extracellular urea reduction. Moreover, Δgzf3+Gln3p1–653 and Δgzf3+Gat1p1–375 showed significant 38.7% and 43.7% decreases in urea concentration and 41.7% and 48.5% decreases in EC concentration, respectively, in a model rice wine system. These results provide a promising way to reduce urea and EC formation during wine fermentation and raise some cues for the regulations of the four GATA transcriptional factors on the expression of individual nitrogen catabolite repression sensitive genes and their related metabolism pathway.
中文翻译：
四种GATA因子的代谢工程，可在模型米酒系统中减少尿素和氨基甲酸乙酯的形成
尿素是发酵酒中氨基甲酸乙酯（EC）的最重要前体，氨基甲酸乙酯是一种有害的致癌产品。在这项研究中，检查了四种GATA转录因子（Gln3p，Gat1p，Dal80p和Gzf3p）对细胞外尿素和EC形成以及尿素降解相关基因（DUR1,2和DUR3）的转录变化的影响。与WT菌株相比，Δgzf3突变体的尿素减少量降低了18.7％，并与过表达的Gln3p 1–653和Gat1p 1–375协同作用，降低了细胞外尿素的含量。此外，Δgzf3 + Gln3p 1–653和Δgzf3 + Gat1p 1–375结果表明，在典型的米酒系统中，尿素浓度分别降低了38.7％和43.7％，EC浓度分别降低了41.7％和48.5％。这些结果为减少葡萄酒发酵过程中尿素和EC的形成提供了有希望的方法，并为四种GATA转录因子对单个氮分解代谢物阻遏敏感基因的表达及其相关代谢途径的调控提供了线索。
更新日期：2018-09-24
中文翻译：
四种GATA因子的代谢工程，可在模型米酒系统中减少尿素和氨基甲酸乙酯的形成
尿素是发酵酒中氨基甲酸乙酯（EC）的最重要前体，氨基甲酸乙酯是一种有害的致癌产品。在这项研究中，检查了四种GATA转录因子（Gln3p，Gat1p，Dal80p和Gzf3p）对细胞外尿素和EC形成以及尿素降解相关基因（DUR1,2和DUR3）的转录变化的影响。与WT菌株相比，Δgzf3突变体的尿素减少量降低了18.7％，并与过表达的Gln3p 1–653和Gat1p 1–375协同作用，降低了细胞外尿素的含量。此外，Δgzf3 + Gln3p 1–653和Δgzf3 + Gat1p 1–375结果表明，在典型的米酒系统中，尿素浓度分别降低了38.7％和43.7％，EC浓度分别降低了41.7％和48.5％。这些结果为减少葡萄酒发酵过程中尿素和EC的形成提供了有希望的方法，并为四种GATA转录因子对单个氮分解代谢物阻遏敏感基因的表达及其相关代谢途径的调控提供了线索。
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