Free Amino Acids in 3 Saccharomyces cerevisiae During Fermentation Culture: Content Analysis

doi:10.11923/j.issn.2095-4050.cjas20191200319

Abstract

Abstract:

To further study the biological function of free amino acids of Saccharomyces cerevisiae and adapt to the development and application of new S. cerevisiae food resources, the composition and contents of free amino acids produced by three S. cerevisiae were analyzed with a fully automated amino acid analyzer. The results showed that, 17 kinds of free amino acids were found in the three S. cerevisiae fermentation broths, but there were significant differences in the composition and content of free amino acids. At the end of the fermentation, the total amount of free amino acids in the S. cerevisiae P1 fermentation broth was the highest. The S. cerevisiae 32788 fermentation broth had the highest essential amino acid content. The content of free amino acid increased first and then decreased with the fermentation time in the S. cerevisiae 1946. At the end of fermentation, the total amount of free amino acids and essential amino acids were lower than the other two S. cerevisiae. This study provides a basis for nutritional value evaluation of S. cerevisia and further study on S. cerevisia functional foods.

Key words: Saccharomyces cerevisiae, Fermentation Culture, Free Amino Acids, Essential Amino Acid, Content

CLC Number:

S182

Pei Fangyi, Xue Di, Ma Yanshi, Liu Yuchao, Liu Deshui, Li Hui, Liu Han. Free Amino Acids in 3 Saccharomyces cerevisiae During Fermentation Culture: Content Analysis[J]. Journal of Agriculture, 2021, 11(6): 68-72.

Figures/Tables 5

References 24

[1]	刘擎, 余龙. 酵母:一种模式生物[J]. 生命的化学, 2000(2):61-65.
[2]	汪兆峰, 石贵阳, 张梁. 酿酒酵母产D-乳酸重组菌的构建与发酵[J]. 生物加工过程, 2015,13(6):6-12.
[3]	纪晓俊, 朱建国, 高振, 等. 微生物发酵法生产2,3-丁二醇的研究进展[J]. 现代化工, 2006,26(8):23-27.
[4]	姜旭. 基因工程菌发酵生产L-乳酸研究进展[J]. 生物工程学报, 2013,29(10):1398-1410.
[5]	Xie W P, Liu M, Lv X M, et al. Construction of a controllable beta-carotene biosynthetic pathway by decentralized assembly strategy in Saccharomyces cerevisiae[J]. Biotechnol Bioeng, 2014,111(1):125-133. doi: 10.1002/bit.25002 URL
[6]	Grotkjær T, Christakopoulos P, Nielsen J, et al. Comparative metabolic network analysis of two xylose fermenting recombinant Saccharomyses cerevisiae strains[J]. Metab Eng, 2005,7(5):437-444. doi: 10.1016/j.ymben.2005.07.003 URL
[7]	沈月, 韩海林, 陆若辉. 沼肥中游离氨基酸含量分析[J]. 浙江农业科学, 2018,59(5):185-189.
[8]	Benstein R M, Ludewig K, Wulfert S, et al. Arabidopsis phosphoglycerate dehydrogenase1 of the phosphoserine pathway Is essential for development and required for ammonium assimilation and tryptophan biosynjournal[J]. The Plant Cell, 2013,25(12):5011-5929. doi: 10.1105/tpc.113.118992 URL
[9]	Locasale J W. Serine, glycine and one-carbon units: cancer metabolism in full circle[J]. Nat Rev Cancer, 2013,13(8):572-583. doi: 10.1038/nrc3557 URL
[10]	Possemato R, Marks K M, Shaul Y D, et al. Functional genomics reveal that the serine synjournal pathway is essential in breast cancer[J]. Nature, 2011,476(7360):346. doi: 10.1038/nature10350 pmid: 21760589
[11]	Procopio S, krause D, Hofmann T, et al. Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regression[J]. LWT, 2013,51(2):423-432. doi: 10.1016/j.lwt.2012.11.022 URL
[12]	刘茜, 吴祖芳, 翁佩芳, 等. 酵母菌混合培养氨基酸代谢差异性及对菌株生长的影响[J]. 中国食品学报, 2018(6):76-82.
[13]	徐军, 汪家春, 李兆兰, 等. 3种虫生真菌菌丝的游离氨基酸分析[J]. 中国酿造, 2018,37(5):189-192.
[14]	王彬, 蔡永强, 郑伟. 火龙果果实氨基酸含量及组成分析[J]. 中国农学通报, 2009,25(8):210-214.
[15]	韩加敏, 陈梦迪, 董霞, 等. 云南维西县百花蜜17种游离氨基酸的测定[J]. 中国蜂业, 2018,69(8):69-72.
[16]	牛之瑞, 冯雷, 鲁燕骅, 等. 蜂蜜中17种水解氨基酸的测定[J]. 食品安全质量检测学报, 2016,7(10):4033-4037.
[17]	黄永连, 黄柳霞, 陈晓嘉. 氨基酸自动分析仪测定不同藻类的氨基酸组成[J]. 现代食品, 2016,11(41):100-104.
[18]	杜仁鹏, 赵丹, 宋刚, 等. 高产乙醇酵母菌株的筛选及产醇发酵条件研究[J]. 黑龙江大学自然科学学报, 2017,34(5):575-583.
[19]	蒋成, 付云云, 杨云洁, 等. 不同酵母对无花果酒高级醇、氨基酸的影响研究[J]. 食品与发酵工业, 2018,4(11):147-153.
[20]	李煜, 郑德勇, 吴亮亮, 等. 茶渣中蛋白质和氨基酸分析及其营养价值评价[J]. 福建茶叶, 2015,37(1):15-19.
[21]	杨喆, 陈秋生, 张强, 等. 不同品种桑葚与桑叶中氨基酸含量差异研究[J]. 食品安全质量检测学报, 2018,9(17):60-64.
[22]	卢伟, 陆宁. 大麦苗粉中氨基酸组成及含量[J]. 食品与机械, 2018,34(10):41-91.
[23]	赵凤敏, 李树君, 张小燕, 等. 不同品种马铃薯的氨基酸营养价值评价[J]. 中国粮油学报, 2014,29(9):13-18.
[24]	Zhao D, Du R P, Ge J P, et al. Impact of Lactobacillus paracasei HD1. 7 as a starter culture on characteristics of fermented Chinese cabbage (Brassica Rapa var. Pekinensis)[J]. Food Sci Technol Res, 2016,22(3):325-330. doi: 10.3136/fstr.22.325 URL

氨基酸种类	游离氨基酸含量/(mg/L)
氨基酸种类	S. cerevisiae P1	S. cerevisiae 1946	S. cerevisiae 32788
天冬氨酸(Asp)	0.48409	0.37374	0.48149
苏氨酸(Thr)	0.24232	0.18249	0.23805
丝氨酸(Ser)	0.24814	0.18662	0.24478
谷氨酸(Glu)	0.80040	0.68362	0.78941
甘氨酸(Gly)	0.40861	0.38910	0.40296
丙氨酸(Ala)	0.30263	0.34548	0.29800
胱氨酸(Cys)	0.07496	0.06449	0.05846
缬氨酸(Val)	0.21928	0.22112	0.21830
蛋氨酸(Met)	0.02593	0.02314	0.02385
异亮氨酸(Ile)	0.18580	0.16569	0.18573
亮氨酸(Leu)	0.26326	0.23291	0.26308
酪氨酸(Tyr)	0.12213	0.10880	0.13581
苯丙氨酸(Phe)	0.15315	0.17070	0.16643
组氨酸(His)	0.14527	0.14075	0.15012
赖氨酸(Lys)	0.36547	0.33791	0.39164
精氨酸(Arg)	0.28631	0.25608	0.20998
脯氨酸(Pro)	0.29177	0.25196	0.29844

氨基酸种类	游离氨基酸含量/(mg/L)
氨基酸种类	S. cerevisiae P1	S. cerevisiae 1946	S. cerevisiae 32788
天冬氨酸(Asp)	0.48409	0.37374	0.48149
苏氨酸(Thr)	0.24232	0.18249	0.23805
丝氨酸(Ser)	0.24814	0.18662	0.24478
谷氨酸(Glu)	0.80040	0.68362	0.78941
甘氨酸(Gly)	0.40861	0.38910	0.40296
丙氨酸(Ala)	0.30263	0.34548	0.29800
胱氨酸(Cys)	0.07496	0.06449	0.05846
缬氨酸(Val)	0.21928	0.22112	0.21830
蛋氨酸(Met)	0.02593	0.02314	0.02385
异亮氨酸(Ile)	0.18580	0.16569	0.18573
亮氨酸(Leu)	0.26326	0.23291	0.26308
酪氨酸(Tyr)	0.12213	0.10880	0.13581
苯丙氨酸(Phe)	0.15315	0.17070	0.16643
组氨酸(His)	0.14527	0.14075	0.15012
赖氨酸(Lys)	0.36547	0.33791	0.39164
精氨酸(Arg)	0.28631	0.25608	0.20998
脯氨酸(Pro)	0.29177	0.25196	0.29844