Literature DB >> 18461959

Synthesis of the individual diastereomers of the cysteine conjugate of 3-mercaptohexanol (3-MH).

Kevin H Pardon1, Sean D Graney, Dimitra L Capone, Jan H Swiegers, Mark A Sefton, Gordon M Elsey.   

Abstract

The individual diastereoisomers of the cysteine conjugate of 3-mercaptohexanol (4) were synthesized with high isomeric purity (>98%). On treatment with Apotryptophanase enzyme, the 3R diastereoisomer of 4 gave an 82% yield of the R enantiomer of 1, with no trace of the 3S enantiomer present. Conversely, the 3S diastereoisomer of 4 gave the 3S enantiomer of 1 (43%) accompanied by a trace of the 3R form (S/R = 98.5:1.5), reflecting the diastereomeric purity of the cysteine conjugate. The same stereochemical outcome was observed when the individual diastereoisomers of 4 were added to fermentations with the Saccharomyces cerevisiae AWRI 1655 yeast strain, which gave 1 in 1% yield. A d(10)-analogue of 1 was synthesized and used as an internal standard to determine, by gas chromatography-mass spectrometry (GC-MS), the amounts of 1 formed in these transformations.

Entities:  

Mesh:

Substances:

Year:  2008        PMID: 18461959     DOI: 10.1021/jf8000444

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  3 in total

1.  Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.

Authors:  Sylvester Holt; Antonio G Cordente; Simon J Williams; Dimitra L Capone; Wanphen Jitjaroen; Ian R Menz; Chris Curtin; Peter A Anderson
Journal:  Appl Environ Microbiol       Date:  2011-04-08       Impact factor: 4.792

2.  Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3.

Authors:  Gal Winter; Paul A Henschke; Vincent J Higgins; Maurizio Ugliano; Chris D Curtin
Journal:  AMB Express       Date:  2011-11-02       Impact factor: 3.298

Review 3.  Unraveling the Mystery of 3-Sulfanylhexan-1-ol: The Evolution of Methodology for the Analysis of Precursors to 3-Sulfanylhexan-1-ol in Wine.

Authors:  Jennifer R Muhl; Lisa I Pilkington; Bruno Fedrizzi; Rebecca C Deed
Journal:  Foods       Date:  2022-07-11
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.