Abstract
Ethyl caproate (EC) is a key flavor component of sake. Recently, in sake brewing, an effort has been underway to increase the content of aromatic components such as EC. However, the function of EC in yeast cells remains poorly understood. Therefore, we investigated the effects of EC using cell-sized lipid vesicles. We found that vesicle size decreases in a concentration-dependent manner when EC is contained in lipid vesicles. Furthermore, yeast experiments showed that a strain producing high quantities of EC in its stationary phase decreased in size during EC production. Given caproic acid’s (CA) status as the esterification precursor of EC in yeast, we also compared lipid vesicles containing CA with those containing EC. We found that CA vesicles were smaller than EC vesicles of the same concentration. These results suggest that EC production may function apparently to maintain cell size.
Highlights
Ethyl caproate (EC) is known as a key flavor component of sake and various other fermented beverages [1,2,3,4]
DOPC, caproic acid (CA), chloroform, yeast nitrogen-based (YNB) medium without glucose or ammonium sulfate were obtained from Tokyo Chemical Industry Co Ltd. (Japan), Aldrich (USA), Kanto-Chemical (Japan), and Difco Laboratories (USA)
EC presence in lipid vesicles was confirmed by Gas chromatography–mass spectrometry (GC/MS)
Summary
Ethyl caproate (EC) is known as a key flavor component of sake and various other fermented beverages [1,2,3,4]. We have researched the interaction of biological molecules, such as capsaicin [6], oxidized cholesterol [8,9,16], local anesthetics [10,11] proteins [16], polyphenols [17], between membranes lipids. In these studies, there were some approaches, mainly using lipid vesicles. We investigated the presence and effects of EC on membranes, revealing EC’s flavor We undertook this investigation by constructing and observing cell-sized lipid membrane vesicles containing EC
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