A-Acetolactic acid

Richelieu, M., Hoalberg, U., and Nielsen, J. C. (1997). Determination of a-acetolactic acid and volatile compounds by head-space gas chromatography. ]. Dairy Sci. 80, 1918-1925. 

D- or L-lactic acid -- pyruvic acid ------------ - a-acetolactic acid... 

A second enzyme decarboxylates a-acetolactic acid. The enzyme is O OH O OH... 

Yeasts also make use of pyruvic acid to form acetoin, diacetyl and 2,3-butanediol (Figure 2.17). This process begins with the condensation of a pyruvate molecule and active acetaldehyde bound to thiamine pyrophosphate, leading to the formation of cr-acetolactic acid. The oxidative decarboxylation of a-acetolactic acid produces diacetyl. Acetoin is produced by either the non-oxidative decarboxylation of a-acetolactic acid or the reduction of diacetyl. The reduction of acetoin leads to the formation of 2,3-butanediol this last reaction is reversible. 

Thiamin-dependent enzymes, ACETOLACTATE SYNTHASE BENZOYLFORMATE DECARBOXYLASE BRANCHED-CHAIN a-KETO ACID DEHYDROGENASE COMPLEX... 

Hydroxy-2-butanone (acetoin) is a characteristic constituent of butter flavour used for flavouring margarine and can be obtained as a by-product of molasses-based and lactic acid fermentations [49, 71]. The closely related 2,3-butanedione (diacetyl) has a much lower organoleptic threshold than acetoin and is an important strongly butter-like flavour compound in butter and other dairy products [72] in buttermilk, for instance, the diacetyl concentration is only about 2-4 mg [73]. a-Acetolactate (a-AL) is an intermediate of lactic acid bacteria mainly produced from pyruvate by a-acetolactate synthase. In most lactic acid bacteria, a-AL is decarboxylated to the metabolic end product acetoin by a-AL decarboxylase (ALDB) [71] (Scheme 23.5). 

Scheme 23.5 Metabolic pathways of lactic acid bacteria leading from pyruvate to a-acetolactate and acetoin and chemical diacetyl formation. ALS a-acetolactate synthase, ALDB a-acetolactate decarboxylase, DDH diacetyl dehydrogenase. (Adapted from [72])...

Figure 13.8 Pathway for metabolism of citrate by Leuconostoc spp. and S. lactis subsp. diacetylactis. (1) Citrate permease, (2) citrate lyase, (3) oxaloacetic acid decarboxylase, (4) pyruvate decarboxylase, (5) a-acetolactate synthetase, (6) a-acetolactate carboxylase, (7) diacetyl synthetase, (8) diacetyl reductase, and (9) acetoin reductase.

Enterobacter aerogenes, B. subtilis, P. fluorescens, and Serratia marces-cens produce acetoin by decarboxylation of a-acetolactate. However, yeasts and E. coli form acetoin from the acetaldehyde-TPP complex and free acetaldehyde (Rodopulo et al 1976). These organisms do not decarboxylate a-acetolactate, but use it to produce valine and pantothenic acid. In lactic acid bacteria, a-acetolactate is not used for valine or pantothenic acid synthesis, since these substances are required for growth (Law et al. 1976B Reiter and Oram 1962). In those microorganisms which can synthesize valine, this amino acid inhibits a-acetolactate synthesis (Rodopulo et al 1976). 

Formation of a-ketols from a-oxo acids also starts with step b of Fig. 14-3 but is followed by condensation with another carbonyl compound in step c, in reverse. An example is decarboxylation of pyruvate and condensation of the resulting active acetaldehyde with a second pyruvate molecule to give R-a-acetolactate, a reaction catalyzed by acetohydroxy acid synthase (acetolactate synthase).128 Acetolactate is the precursor to valine and leucine. A similar ketol condensation, which is catalyzed by the same synthase, is... 

The third type of carbon-branched unit is 2-oxoisovalerate, from which valine is formed by transamination. The starting units are two molecules of pyruvate which combine in a thiamin diphosphate-dependent a condensation with decarboxylation. The resulting a-acetolactate contains a branched chain but is quite unsuitable for formation of an a amino acid. A rearrangement moves the methyl group to the (3 position (Fig. 24-17), and elimination of water from the diol forms the enol of the desired a-oxo acid (Fig. 17-19). The precursor of isoleucine is formed in an analogous way by condensation, with decarboxylation of one molecule of pyruvate with one of 2-oxobutyrate. 

The first step in valine biosynthesis is a condensation between pyruvate and active acetaldehyde (probably hy-droxyethyl thiamine pyrophosphate) to yield a-acetolactate. The enzyme acetohydroxy acid synthase usually has a requirement for FAD, which, in contrast to most flavopro-teins, is rather loosely bound to the protein. The very same enzyme transfers the acetaldehyde group to a-ketobutyrate to yield a-aceto-a-hydroxybutyrate, an isoleucine precursor. Unlike pyruvate, the a-ketobutyrate is not a key intermediate of the central metabolic routes rather it is produced for a highly specific purpose by the action of a deaminase on L-threonine as shown in figure 21.10. 

Although the utility of transaminases has been widely examined, one such limitation is the fact that the equilibrium constant for the reaction is near unity. Therefore, a shift in this equilibrium is necessary for the reaction to be synthetically useful. A number of approaches to shift the equilibrium can be found in the literature.53 124135 Another method to shift the equilibrium is a modification of that previously described. Aspartate, when used as the amino donor, is converted into oxaloacetate (32) (Scheme 19.21). Because 32 is unstable, it decomposes to pyruvate (33) and thus favors product formation. However, because pyruvate is itself an a-keto acid, it must be removed, or it will serve as a substrate and be transaminated into alanine, which could potentially cause downstream processing problems. This is accomplished by including the alsS gene encoding for the enzyme acetolactate synthase (E.C. 4.1.3.18), which condenses two moles of pyruvate to form (S)-aceto-lactate (34). The (S)-acetolactate undergoes decarboxylation either spontaneously or by the enzyme acetolactate decarboxylase (E.C. 4.1.1.5) to the final by-product, UU-acetoin (35), which is meta-bolically inert. This process, for example, can be used for the production of both l- and d-2-aminobutyrate (36 and 37, respectively) (Scheme 19.21).8132 136 137... 

Another early success in biomimetic chemistry concerns reactions promoted by thiamin. In 1943, more than 35 years ago, Ukai, Tanaka, and Dokowa (12) reported that thiamin will catalyze a benzoin-type condensation of acetaldehyde to yield acetoin. This reaction parallels a similar enzymic reaction where pyruvate is decarboxylated to yield acetoin and acetolactic acid. Although the yields of the nonenzymic process are low, it is clearly a biomimetic process further investigation by Breslow, stimulated by the early discovery of Ugai et al., led to an understanding of the mechanism of action of thiamin as a coenzyme. 

The newest enzyme for use in beer is acetolactate decarboxylase, used to decrease the fermentation time, by avoiding the formation of diacetyl. Externally or internally produced a-acetolactate decarboxylase transforms the a-acetolactate to acetoin (acetylmethylcarbinol) without the enzyme, acetolactate goes to diacetyl, and then a secondary fermentation slowly reduces it to acetoin. Avoiding or reducing the secondary fermentation results in significant reduction in storage capacity and money tied up in inventory Q). Normally acetolactate forms by the thiaminepyrophosphate-catalyzed acyloin condensation of acetaldehyde and pyruvic acid (2) or by the condensation of two pyruvic acid molecules to yield acetolactate and CC. Acetolactate is important in the synthesis of isoleucine and valine by the yeast. The acetolactate left at the end of the primary fermentation is oxidized spontaneously in a nonenzymatic reaction to diacetvl and C0.> (Eqn. 1)... 

Diacetyl, and its reduction products, acetoin and 2,3-butanediol, are also derived from acetaldehyde (Fig 8D.7), providing additional NADH oxidation steps. Diacetyl, which is formed by the decarboxylation of a-acetolactate, is regulated by valine and threonine availability (Dufour 1989). When assimilable nitrogen is low, valine synthesis is activated. This leads to the formation of a-acetolactate, which can be then transformed into diacetyl via spontaneous oxidative decarboxylation. Because valine uptake is suppressed by threonine, sufficient nitrogen availability represses the formation of diacetyl. Moreover, the final concentration of diacetyl is determined by its possible stepwise reduction to acetoin and 2,3-butanediol, both steps being dependent on NADH availability. Branched-chain aldehydes are formed via the Ehrlich pathway (Fig 8D.7) from precursors formed by combination of acetaldehyde with pyruvic acid and a-ketobutyrate (Fig 8D.7). 

Most known thiamin diphosphate-dependent reactions (Table 14-2) can be derived from the five halfreactions, a through e, shown in Fig. 14-3. Each half-reaction is an a cleavage which leads to a thiamin- bound enamine (center. Fig. 14-3) The decarboxylation of an a-oxo acid to an aldehyde is represented by step h followed by fl in reverse. The most studied enzyme catalyzing a reaction of this type is yeast pyruvate decarboxylase, an enzyme essential to alcoholic fermentation (Fig. 10-3). There are two 250-kDa isoenzyme forms, one an tetramer and one with an (aP)2 quaternary structure. The isolation of a-hydroxyethylthiamin diphosphate from reaction mixtures of this enzyme with pyruvate provided important verification of the mechanisms of Eqs. 14-14,14-15. Other decarboxylases produce aldehydes in specialized metabolic pathways indolepyruvate decarboxylase in the biosynthesis of the plant hormone indole-3-acetate and ben-zoylformate decarboxylase in the mandelate pathway of bacterial metabolism (Chapter 25). Formation of a-ketols from a-oxo acids also starts with step h of Fig. 14-3 but is followed by condensation with another carbonyl compound in step c, in reverse. An example is decarboxylation of pyruvate and condensation of the resulting active acetaldehyde with a second pyruvate molecule to give l -a-acetolactate, a reaction catalyzed by acetohydroxy acid synthase (acetolactate synthase). Acetolactate is the precursor to valine and leucine. A similar ketol condensation, which is catalyzed by the same S5mthase, is... 

Production of organic acids is found among various bacterial and fungal species. This is particularly common among all lactic acid bacteria (LAB) (Vesterlund et al., 2004). Heterofermentative LAB are able to ferment various organic acids, predominantly citrate, malate, and pyruvate (Zaunmuller et al., 2006). In various species and strains of LAB, organic acid production may, however, vary. For example, in Lactococcus ladus pyruvate is partially converted to a-acetolactate when electron acceptors (such as citrate) are present, whereas Lactobacillus sanfranciscensis... 

Low Molecular Weight Carbonyl Compounds. In the dairy field, a major product made this way is starter distillate. The main component is diaceyl which is a very important aroma compound responsible for the characteristic buttery flavor of fermented dairy products such as sour cream or buttermilk. The dairy industry relies upon fermentation by lactic streptococci for the production of diacetyl in cultured products. Starter distillate is a natural product rich in diacetyl which is produced by distilling such lactic cultures. The key intermediate in the biosynthesis of diacetyl is aL-acetolactic acid which is decarboxylated to form diacetyl (Figure 3). The starting material of the biosynthetic pathway is citrate which is a natural component of milk. 

This removal of the reaction by-product has been achieved through the use of aspartic acid as the amino donor (Scheme 16). The amine group transfer results in the fonnation of oxaloacetate (7), an unstable compound that decarboxylates under the reaction conditions to afford pyruvate (8). As 8 is still an a-keto acid, and is a substrate for a transaminase reaction that results in the production of alanine, another enzyme is used to dimerize the pyruvate. The product of this reaction is acetolactate (9), which, in turn, spontaneously undergoes decarboxylation to result in the overall formation of acetoin (10) as the final by-product. Acetoin is simple to remove and does not participate in any further reactions. Thus, the equilibrium is driven to provide the desired unnatural amino acid that makes the isolation straightforward. 

The syntheses of valine, leucine, and isoleucine from pyruvate are illustrated in Figure 14.9. Valine and isoleucine are synthesized in parallel pathways with the same four enzymes. Valine synthesis begins with the condensation of pyruvate with hydroxyethyl-TPP (a decarboxylation product of a pyruvate-thiamine pyrophosphate intermediate) catalyzed by acetohydroxy acid synthase. The a-acetolactate product is then reduced to form a,/3-dihydroxyisovalerate followed by a dehydration to a-ketoisovalerate. Valine is produced in a subsequent transamination reaction. (a-Ketoisovalerate is also a precursor of leucine.) Isoleucine synthesis also involves hydroxyethyl-TPP, which condenses with a-ketobutyrate to form a-aceto-a-hydroxybutyrate. (a-Ketobutyrate is derived from L-threonine in a deamination reaction catalyzed by threonine deaminase.) a,/3-Dihydroxy-/3-methylvalerate, the reduced product of a-aceto-a-hydroxybutyrate, subsequently loses an HzO molecule, thus forming a-keto-/kmethylvalerate. Isoleucine is then produced during a transamination reaction. In the first step of leucine biosynthesis from a-ketoisovalerate, acetyl-CoA donates a two-carbon unit. Leucine is formed after isomerization, reduction, and transamination. 

Biosynthesis In microorganisms and plants from pyruvic acid 2 pyruvate- 2-acetolactic acid (acetolactate synthase, EC 4.1.3.18 coenzyme thiamin(e) diphosphate)- 2,3-dihydroxyisovaleric acid (2-acetolactate mutase, EC 5.4.99.3)- 2-oxoisovaleric acid (dihydroxy acid dehydratase, EC 4.2.1.9). This is finally am-inated by branched chain amino acid aminotransferase (EC 2.6.1.42). 2-Oxoisovaleric acid is also a precursor of Leu. 

Of the pyruvic acid formed during glycolysis, a proportion is used for biosynthetic reactions (see Fig. 17.8). Pyruvate is converted to a-acetolactate by the enzyme acetohydroxy acid synthetase. The substrates for this reaction are pyruvate and hydroxyethyl thiamine pyrophosphate. In a similar reaction involving hydroxyethyl TPP and a-oxobutyrate, a-acetohydroxybutyrate is formed (Fig. 17.13). Both acetohydroxy acids are excreted by yeast and are non-enzymically converted, in the medium, to vicinal diketones. 

There is some evidence [57] that towards the end of fermentation, a-acetolactate forms a complex with as yet unknown substances. This complex is more stable than the free acetohydroxy acid and may present problems when attempting to use short (rapid) conditioning processes. 

Fusel alcohol formation is linked to amino acid biosynthesis, and the presence of an amino acid in wort may inhibit the formation of the corresponding fusel alcohol. This usually results from the end product of an anabolic pathway (e.g. valine. Fig. 17.16) inhibiting the operation of the first step (a-acetolactate synthetase) and thus preventing synthesis of the oxo-acid (oxoisovaleric). In defined media, such regulatory effects are... 

Fig. 1-11. (a) Utilization of citric acid in formation of diacetyl from a-acetolactate. (b)... 

Diacetyl can be produced by either homolactic or heterolactic pathways of sugar metabolism (via free pyruvate) or by utilization of citric acid (see Figs. 1-1 lA and 1-1 IB). In this case, citric acid is first converted to oxaloacetic and acetic acids. The former is then decarboxylated to pyruvate which undergoes a second decarboxylation and condensation with thiamine pyrophosphate (TPP) to yield active acetaldhyde, which reacts with another pyruvate to yield a-acetolactate which undergoes oxidative decarboxylation to yield diacetyl and its equilibrium products see Fig. 1-11 A. In the case of other LAB, the precursor, a-acetolactate is not produced. Here active acetaldehyde, produced as described above, reacts with acetyl CoA to yield diacetyl see Fig. 1-1 IB. 

---