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Literature summary for 1.1.1.265 extracted from
- Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers (1999), J. Agric. Food Chem., 47, 2374-2378.
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| cytosol | - |
Saccharomyces cerevisiae | 5829 | - |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 3-methylbutanal + NAD(P)H | Saccharomyces cerevisiae | - |
3-methylbutanol + NAD(P)+ | - |
r |  |
| 3-methylbutanal + NAD(P)H | [Candida] boidinii | - |
3-methylbutanol + NAD(P)+ | - |
r | |
| 3-methylbutanal + NAD(P)H | Saccharomyces bayanus | - |
3-methylbutanol + NAD(P)+ | - |
r | |
| 3-methylbutanal + NAD(P)H | Saccharomycodes ludwigii | - |
3-methylbutanol + NAD(P)+ | - |
r | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Saccharomyces bayanus | - |
- |
- |
| Saccharomyces cerevisiae | - |
brewer's yeast | - |
| Saccharomycodes ludwigii | - |
- |
- |
| [Candida] boidinii | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| cell culture | - |
Saccharomyces cerevisiae | - |
| cell culture | - |
[Candida] boidinii | - |
| cell culture | - |
Saccharomyces bayanus | - |
| cell culture | - |
Saccharomycodes ludwigii | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 3-methylbutanal + NAD(P)H | - |
Saccharomyces cerevisiae | 3-methylbutanol + NAD(P)+ | - |
r | |
| 3-methylbutanal + NAD(P)H | - |
[Candida] boidinii | 3-methylbutanol + NAD(P)+ | - |
r | |
| 3-methylbutanal + NAD(P)H | - |
Saccharomyces bayanus | 3-methylbutanol + NAD(P)+ | - |
r | |
| 3-methylbutanal + NAD(P)H | - |
Saccharomycodes ludwigii | 3-methylbutanol + NAD(P)+ | - |
r | |
| 3-methylthiopropionaldehyde + NADPH + H+ | specific substrate for Sacchaormyces cerevisiae, main contribution to the strong worty flavor of alcohol-free beer | Saccharomyces cerevisiae | 3-methylthiopropanol + NADP+ | - |
? | |
Cofactor
| Cofactor | Comment | Organism | Structure |
|---|---|---|---|
| NADH | less effective cofactor | Saccharomyces cerevisiae | |
| NADH | less effective cofactor | [Candida] boidinii | |
| NADH | less effective cofactor | Saccharomyces bayanus | |
| NADH | less effective cofactor | Saccharomycodes ludwigii | |
| NADPH | preferred cofactor | Saccharomyces cerevisiae | |
| NADPH | preferred cofactor | [Candida] boidinii | |
| NADPH | preferred cofactor | Saccharomyces bayanus | |
| NADPH | preferred cofactor | Saccharomycodes ludwigii | |
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Release 2023.1 (January 2023)
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