6533b7dbfe1ef96bd126f825

RESEARCH PRODUCT

Citrate lyases of lactic acid bacteria

Hervé PrévostCharles DivièsSadja Bekal

subject

biologyATP citrate lyasefood and beverages[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classificationCofactorLactic acidchemistry.chemical_compoundAcyl carrier protein[SDV.AEN] Life Sciences [q-bio]/Food and NutritionBiochemistrychemistryLeuconostoc mesenteroidesbiology.proteinTransferaseLeuconostocCitrate synthaselipids (amino acids peptides and proteins)ComputingMilieux_MISCELLANEOUSFood Science

description

Citrate Iyase is a key enzyme of the citrate metabolism which is involved in flavor and texture of many fermented milk products. Citrate Iyase which catalyses the cleavage of citrate into oxaloacetate and acetate is a multienzyme complex composed of three proteins: an acyl carrier protein (ACP); a citrate, acetate-ACP transferase; and a citryl-S-ACP Iyase. The citrate Iyase is active only when the thioester residue of the prosthetic group bound to ACP is acetylated. In the presence of citrate, the transferase mediates the formation of citryl-S-acyl carrier protein by acyl exchange and liberation of acetate. Then the Iyase subunit cleaves the citryl-S-ACP with libe- ration of oxaloacetate and regeneration of the acetyl-S-ACP. In this review, the actual know- ledge on the structure and regulation of citrate Iyase in lactic acid bacteria (LAB) is presented in comparison to the enzymes characterized in others micro-organisms, The genetic organization of genes encoding proteins involved in citrate Iyase activity of Leuconostoc mesenteroides is des- cribed. © InralElsevier, Paris.

yearjournalcountryeditionlanguage
1998-01-01
https://hal.archives-ouvertes.fr/hal-00929575