Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation

• Published in: International journal of molecular sciences Vol. 25; no. 12; p. 6412
• Main Authors: Schwartz, Mathieu, Poirier, Nicolas, Moreno, Jade, Proskura, Alena, Lelièvre, Mélanie, Heydel, Jean-Marie, Neiers, Fabrice
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 11.06.2024; MDPI
• Subjects: Amino acids; aroma; aromatic thiol; Bacteria; Bacteria - enzymology; Bacteria - metabolism; Biological products; Carbon; Carbon-Sulfur Lyases - metabolism; Cysteine; cysteine S-conjugates; Enzymes; Fermentation; flavor; Flavoring Agents - metabolism; Food; Food products; Genes; Humans; Life Sciences; Metabolism; Metabolites; Microbiota; Microbiota (Symbiotic organisms); Microorganisms; Mouth; oral microbiota; Perceptions; Review; Roles; Sulfur; Taste; Thiols; Virulence; β C-S lyase; flavor; β C-S lyase; cysteine S-conjugates; aromatic thiol; oral microbiota; aroma; β C-S lyase, flavor, aromatic thiol, aroma, cysteine S-conjugates, oral microbiota
• ISSN: 1422-0067; 1661-6596; 1422-0067; 1661-6596
• DOI: 10.3390/ijms25126412

β C-S lyases (β-CSLs; EC 4.4.1.8) are enzymes catalyzing the dissociation of β carbon-sulfur bonds of cysteine S-conjugates to produce odorant metabolites with a free thiol group. These enzymes are increasingly studied for their role in flavor generation in a variety of food products, whether these processes occur directly in plants, by microbial β-CSLs during fermentation, or in the mouth under the action of the oral microbiota. Microbial β-CSLs react with sulfur aroma precursors present in beverages, vegetables, fruits, or aromatic herbs like hop but also potentially with some precursors formed through Maillard reactions in cooked foods such as meat or coffee. β-CSLs from microorganisms like yeasts and lactic acid bacteria have been studied for their role in the release of polyfunctional thiols in wine and beer during fermentation. In addition, β-CSLs from microorganisms of the human oral cavity were shown to metabolize similar precursors and to produce aroma in the mouth with an impact on retro-olfaction. This review summarizes the current knowledge on β-CSLs involved in flavor generation with a focus on enzymes from microbial species present either in the fermentative processes or in the oral cavity. This paper highlights the importance of this enzyme family in the food continuum, from production to consumption, and offers new perspectives concerning the utilization of β-CSLs as a flavor enhancer.