Peroxisomal β-oxidation activities and γ-decalactone production by the yeast Yarrowia lipolytica View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1998-03

AUTHORS

Y. Pagot, A. Le Clainche, J.-M. Nicaud, Y. Wache, J.-M. Belin

ABSTRACT

gamma-Decalactone is a peachy aroma compound resulting from the peroxisomal beta-oxidation of ricinoleic acid by yeasts. The expression levels of acyl-CoA oxidase (gene deletion) and 3-ketoacyl-CoA thiolase activities (gene amplification on replicative plasmids) were modified in the yeast Yarrowia lipolytica. The effects of these modifications on beta-oxidation were measured. Overexpression of thiolase activity did not have any effect on the overall beta-oxidation activity. The disruption of one of the acyl-CoA oxidase genes resulted in an enhanced activity. The enhancement led to an increase of overall beta-oxidation activity but reduced the gamma-decalactone production rates. This seemed to indicate a non-rate-limiting role for beta-oxidation in the biotransformation of ricinoleic acid to gamma-decalactone by the yeast Yarrowia lipolytica. All strains produced and then consumed gamma-decalactone. We checked the ability of the different strains to consume gamma-decalactone in a medium containing the lactone as sole carbon source. The consumption of the strain overexpressing acyl-CoA oxidase activity was higher than that of the wild-type strain. We concluded that peroxisomal beta-oxidation is certainly involved in gamma-decalactone catabolism by the yeast Y. lipolytica. The observed production rates probably depend on an equilibrium between production and consumption of the lactone. More... »

PAGES

295-300

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s002530051172

DOI

http://dx.doi.org/10.1007/s002530051172

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1048728054

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/9581293


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