PDF(Pubmed)
Abstract：
β C-S lyases (β-CSLs; EC 4.4.1.8) are enzymes catalyzing the dissociation of β carbon-sulfur bonds of cysteine S-conjugates to produce odorant metabolites with a free thiol group. These enzymes are increasingly studied for their role in flavor generation in a variety of food products, whether these processes occur directly in plants, by microbial β-CSLs during fermentation, or in the mouth under the action of the oral microbiota. Microbial β-CSLs react with sulfur aroma precursors present in beverages, vegetables, fruits, or aromatic herbs like hop but also potentially with some precursors formed through Maillard reactions in cooked foods such as meat or coffee. β-CSLs from microorganisms like yeasts and lactic acid bacteria have been studied for their role in the release of polyfunctional thiols in wine and beer during fermentation. In addition, β-CSLs from microorganisms of the human oral cavity were shown to metabolize similar precursors and to produce aroma in the mouth with an impact on retro-olfaction. This review summarizes the current knowledge on β-CSLs involved in flavor generation with a focus on enzymes from microbial species present either in the fermentative processes or in the oral cavity. This paper highlights the importance of this enzyme family in the food continuum, from production to consumption, and offers new perspectives concerning the utilization of β-CSLs as a flavor enhancer.
摘要：
βC-S裂解酶（β-CSL;EC4.4.1.8）是催化半胱氨酸S-缀合物的β碳-硫键解离以产生具有游离巯基的气味代谢物的酶。越来越多的研究这些酶在各种食品中产生风味的作用，这些过程是否直接发生在植物中，在发酵过程中通过微生物β-CSL，或在口腔微生物群的作用下在口腔中。微生物β-CSL与饮料中存在的硫芳香前体反应，蔬菜,水果,或芳香草药，如啤酒花，但也可能与一些前体通过美拉德反应在煮熟的食物，如肉或咖啡形成。已经研究了来自酵母和乳酸菌等微生物的β-CSL在发酵过程中释放葡萄酒和啤酒中多官能硫醇的作用。此外,来自人类口腔微生物的β-CSL被证明能代谢类似的前体，并在口腔中产生香气，并对逆向嗅觉产生影响。这篇综述总结了有关风味产生中涉及的β-CSL的最新知识，重点是发酵过程或口腔中存在的微生物物种的酶。本文强调了这种酶家族在食物连续体中的重要性，从生产到消费，并提供了有关利用β-CSL作为增味剂的新观点。
