Journal article

Authors list: Brescia, Fabio Francesco; Korf, Lukas; Essen, Lars-Oliver; Zorn, Holger; Ruehl, Martin

Publication year: 2024

Pages: 6471-6480

Journal: Journal of Agricultural and Food Chemistry

Volume number: 72

Issue number: 12

ISSN: 0021-8561

eISSN: 1520-5118

DOI Link: https://doi.org/10.1021/acs.jafc.3c08849

Publisher: American Chemical Society

Abstract: 
Increasing consumer aversion to non-natural flavoring substances is prompting a heightened interest in enzymatic processes for flavor production. This includes methylation reactions, which are often performed by using hazardous chemicals. By correlation of aroma profile data and transcriptomic analysis, a novel O-methyltransferase (OMT) catalyzing a respective reaction within the formation of p-anisaldehyde was identified in the mushroom Pleurotus sapidus. Heterologous expression in E. coli followed by purification allowed for further characterization of the enzyme. Besides p-hydroxybenzaldehyde, the proposed precursor of p-anisaldehyde, the enzyme catalyzed the methylation of further hydroxylated aromatic compounds at the meta- and para-position. The K-m values determined for p-hydroxybenzaldehyde and S-adenosyl-l-methionine were 80 and 107 mu M, respectively. Surprisingly, the studied enzyme enabled the transmethylation of thiol-nucleophiles, as indicated by the formation of 2-methyl-3-(methylthio)furan from 2-methyl-3-furanthiol. Moreover, the enzyme was crystallized at a resolution of 2.0 Acirc; , representing the first published crystal structure of a basidiomycetous OMT.

Harvard Citation style: Brescia, F., Korf, L., Essen, L., Zorn, H. and Ruehl, M. (2024) A Novel O- and S-Methyltransferase from Pleurotus sapidus Is Involved in Flavor Formation, Journal of Agricultural and Food Chemistry, 72(12), pp. 6471-6480. https://doi.org/10.1021/acs.jafc.3c08849

APA Citation style: Brescia, F., Korf, L., Essen, L., Zorn, H., & Ruehl, M. (2024). A Novel O- and S-Methyltransferase from Pleurotus sapidus Is Involved in Flavor Formation. Journal of Agricultural and Food Chemistry. 72(12), 6471-6480. https://doi.org/10.1021/acs.jafc.3c08849