Recent Progress of Research on Gamma-Glutamyltranspeptidase in Saccharomyces cerevisiae

doi:10.7506/spkx1002-6630-201111067

Abstract

Abstract: The current status of the research on γ-glutamyltranspeptidase (γ-GT) in Saccharomyces cerevisiae is presented in this paper, especially the structure and catalytic mechanisms of γ-GT. γ-GT highly affects the amount of intracellular glutathione in Saccharomyces cerevisiae cells, and plays an important role for the detoxication, resistance to environment stress, and amino acid transportation in S. cerevisiae. Now γ-GT also contains important significance in clinical medicine and the fields of agriculture and industry.

Key words: yeast, glutamyltranspeptidase, glutathione, Ycf1

CLC Number:

TS261.11

ZHANG Yuan-yuan，ZHENG Fei-yun，LI Yong-xian，LI Qi，GU Guo-xian. Recent Progress of Research on Gamma-Glutamyltranspeptidase in Saccharomyces cerevisiae[J]. FOOD SCIENCE, 2011, 32(11): 318-323.

[1]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[2]	WANG Ting, LIU Chanchan, REN Juan, JING Rongrong, QIAN Weidong. Transcriptome Analysis of Hansenula polymorpha DL-1 with Sodium Selenite-Induced Biosynthesis and Accumulation of Glutathione [J]. FOOD SCIENCE, 2021, 42(6): 193-199.
[3]	MU Zhiyong, YANG Yijin, WANG Guangqiang, XIONG Zhiqiang, SONG Xin, LI Guohui, AI Lianzhong, XIA Yongjun. Beneficial Effects of Yeasts and Applications in Foods [J]. FOOD SCIENCE, 2021, 42(15): 309-318.
[4]	LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang. Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts [J]. FOOD SCIENCE, 2021, 42(14): 86-93.
[5]	WANG Yi, HOU Yuanyuan, MA Yuqing, ZHU Xuan, ZHENG Yonghua, JIN Peng. Effect of Glycine Betaine Treatment on Chilling Injury and Ascorbic Acid-Glutathione Cycle Metabolism in Peach Fruit [J]. FOOD SCIENCE, 2021, 42(13): 158-165.
[6]	YANG Qian, FAN Cunfei, WANG Yi, REN Yalin, BI Yang. Role and Underlying Mechanism of the Ascorbic Acid-Reduced Glutathione Cycle in Scavenging Hydrogen Peroxide in Postharvest Melons Induced by Salicylic Acid [J]. FOOD SCIENCE, 2021, 42(1): 243-249.
[7]	SU Jing, GONG Rong. Recent Advances in Understanding Glutathione during Wine-Making Process [J]. FOOD SCIENCE, 2020, 41(7): 283-291.
[8]	MENG Fanbing, WANG Zhongwei, LI Yuncheng, MA Changzhong, LIU Dayu. Isolation of Salt-tolerant and Aroma-producing Yeasts from Soybean Paste Starter and Their Fermentation Characteristics [J]. FOOD SCIENCE, 2020, 41(24): 31-38.
[9]	HUANG Jingjing, ZHANG Huimin, ZHAO Liyuan, XIONG Shanbai, HUANG Qilin. Yeast Glucan Pretreatment and Its Deodorization Effect for Silver Carp Mince [J]. FOOD SCIENCE, 2020, 41(20): 54-60.
[10]	LÜ Bianmei, JIANG Xuewei, PENG Dong, XU Xiaogang, DING Yuan, LUO Xiaoming, ZHOU Shangting. Breeding and Application of Salt-Tolerant Ethanol-Producing Yeast for Soy Sauce Brewing [J]. FOOD SCIENCE, 2020, 41(20): 119-126.
[11]	LUO Fangwen, HUANG Yongguang, TU Huabin, HU Feng, YOU Xiaolong. Analysis of the Structure and Diversity of Yeast Community in Main Chinese Maotai-Flavor Liquor-Producing Areas of Maotai Town Using High-throughput Sequencing [J]. FOOD SCIENCE, 2020, 41(20): 127-133.
[12]	XIANG Huiping, LIN Yijin, GUAN Tongwei, ZHANG Jiaxu, SHANG Hongguang, ZHAO Xiaolin, JIAO Shirong, FENG Xu, YANG Yang. Diversities of Culturable Yeast and Bacillus and Their Relationship with Process Parameters during the Production of Sichuan Luzhou-Flavor Daqu [J]. FOOD SCIENCE, 2020, 41(2): 196-201.
[13]	ZHANG Xiaoyun, YAN Xueli, WU Feng, GU Xiangyu, ZHAO Lina, ZHANG Shitao, ZHANG Hongyin. Selecting Antagonistic Yeast for Controlling Postharvest Disease of Peaches and Producing Solid Preparation [J]. FOOD SCIENCE, 2020, 41(14): 210-216.
[14]	LUO Fangwen, HUANG Yongguang, TU Huabin. Structure and Diversity of Culturable Yeast Populations in Different Maotai-flavor Liquor Brewing Regions of Maotai Town, Guizhou Province [J]. FOOD SCIENCE, 2020, 41(12): 143-149.
[15]	TANG Hongmei, WANG Haowen, WU Huachang, DENG Jing, LIU Yang, WANG Yijin. Screening, Identification and Characterization of Aroma-Producing and Salt-Tolerant Yeast Strains from Pickles from South Sichuan, China [J]. FOOD SCIENCE, 2020, 41(12): 150-157.

Recent Progress of Research on Gamma-Glutamyltranspeptidase in Saccharomyces cerevisiae

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments