Natural Abundance Hydrogen Isotope Affiliation between the Reactants and the Products in Glucose Fermentation with Yeast

• Published in: Journal of agricultural and food chemistry Vol. 51; no. 7; pp. 2076 - 2082
• Main Authors: Pionnier, Sebastien, Robins, Richard J, Zhang, Ben-Li
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 26.03.2003
• Subjects: alcoholic fermentation; Biological and medical sciences; biotransformation; chemical reactions; Deuterium; Ethanol - metabolism; Fermentation; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; glucose; Glucose - metabolism; Glycerol - metabolism; Glycolysis; hydrogen; isotope labeling; isotopes; Magnetic Resonance Spectroscopy; mathematical models; Mathematics; metabolites; nuclear magnetic resonance spectroscopy; Saccharomyces cerevisiae - metabolism; Stereoisomerism; Tecnics, calculations, apparatus; yeasts; Deuterium; 2H NMR; Yeast; isotopic labeling; Alcoholic fermentation; Hydrogen; origin authentification; Oside; Carbohydrate; NMR spectrometry; Glucose; Isotopes
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0259617

In glucose fermentation, the hydrogen source of products such as ethanol and glycerol is the medium and the sugar. The site-specific natural isotope ratios of the products, (D/H) i , and that of the medium and sugar, (D/H) k , may be related by a matrix, A, of redistribution coefficients, aik , that characterizes the specific genealogies of the hydrogen atoms. (D/H) i = [A](D/H) k , where (D/H) i and (D/H) k are the column vectors of the isotope ratios of sites i and k that can be measured by 2H NMR. The complete redistribution matrix was determined in a set of isotope labeling experiments. Thus, we obtained a mathematical model representing the hydrogen isotope affiliation during alcoholic fermentation. It not only provides information about the biochemical reaction mechanism but also can be used to estimate the isotopic data of the products, based on those of the substrate and the medium. The results prove, in a quantitative way, that the metabolites contain isotopic information about the precursor in a biotransformation and can be used to identify its origin. The method established for the study of the hydrogen-transfer mechanism can be applied to other chemical and biochemical reactions. Keywords: Alcoholic fermentation, deuterium, 2H NMR, isotopic labeling, origin authentification