Uptake and metabolism of <sup>35</sup>S-sulphate by wine yeast
DOI:
https://doi.org/10.5073/vitis.1979.18.307-315Abstract
The 35S-labelled metabolites obtained by growing three strains of wine yeast in a medium with 35S-sulphate as the sole source of sulphur were methionine, cystine, cystathionine, glutathione and S-adenosylmethionine. Two further compounds were separated and thought to be adducts of sulphite associated non-metabolically with cell wall components.
The yeast strains were chosen to represent high sulphide formation, high sulphite formation and a combination of low sulphite and sulphide formation. Comparison of the relative 35S activities of the compounds formed by each strain suggested that sulphide production could be explained in terms of a lowered rate of synthesis of methionine and its activated metabolites leading to lowered control over the production of sulphite reductase. Lowered SAM and methionine production allowing derepression of ATP sulphurylase, together with the reported low activity of sulphite reductase in sulphite producing yeast, could be an explanation for sulphite production.
Aufnahme und Umsetzung von 35S-Sulfat durch Weinhefen
Nach Vergärung eines Substrates mit 35S-Sulfat als einziger Schwefelquelle durch drei Weinhefenstämme - viel H2S, viel SO2 und sowohl wenig H2S als auch SO2 bildend - waren folgende Stoffwechselprodukte radioaktiv markiert: Methionin, Cystin, Cystathionin, Glutathion und S-Adenosylmethionin {SAM). Zwei weitere nicht identifizierte Komponenten könnten Anlagerungsprodukte von Sulfit mit Zellwandkomponenten darstellen.
Aus der relativen 35S-Aktivität der Stoffwechselprodukte bei den verschiedenen Hefestämmen kann auf eine verminderte Synthese von Methionin und seinen Metaboliten geschlossen werden. Die möglichen Auswirkungen auf die H2S- und SO2- Bildung werden diskutiert.
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