ArticleApplied and environmental microbiology2006
YtjE from Lactococcus lactis IL1403 Is a C-S lyase with alpha, gamma-elimination activity toward methionine.
Article in Applied and environmental microbiology, 2006. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 41 citations in OpenAlex.
- Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure-Odor Mechanisms and Flavor Design.Foods (Basel, Switzerland) · 2026Review
- Production and purification of methionine gamma-lyase from Iranian soil mulds: investigation of physicochemical properties and anticancer effects.BMC cancer · 2025Article
- Purification, characterization, and anti-cancer activity of methionine gamma-lyase from a native strain of Pseudomonas mosselii for human cancer treatment.BMC biotechnology · 2025Article
- Biochemical, molecular and anti-tumor characterization of L-methionine gamma lyase produced by localSaudi journal of biological sciences · 2023Article
- Purification, Characterization and anticancer activity of L-methionine γ-lyase from thermo-tolerant Aspergillus fumigatus.Microbial cell factories · 2023Article
- BacteriumSaudi journal of biological sciences · 2020Article
- Structural Snapshots of an Engineered Cystathionine-γ-lyase Reveal the Critical Role of Electrostatic Interactions in the Active Site.Biochemistry · 2017Article
- Purification, Characterization of L-Methioninase from Candida tropicalis, and Its Application as an Anticancer.Biotechnology research international · 2015Article
- Rerouting citrate metabolism in Lactococcus lactis to citrate-driven transamination.Applied and environmental microbiology · 2012Article
- Computational analysis of cysteine and methionine metabolism and its regulation in dairy starter and related bacteria.Journal of bacteriology · 2012Article
- Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.Applied and environmental microbiology · 2011Article
- Purification and characterization of a new L-methioninase from solid cultures of Aspergillus flavipes.Journal of microbiology (Seoul, Korea) · 2011Article
- Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.Applied and environmental microbiology · 2009Article
- Comparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria.Applied and environmental microbiology · 2008Review
- Cloning and characterization of two Lactobacillus casei genes encoding a cystathionine lyase.Applied and environmental microbiology · 2008Article
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cheese microbiota and the enzymatic conversion of methionine to volatile sulfur compounds (VSCs) are important factors in flavor formation during cheese ripening and the foci in biotechnological approaches to flavor improvement. The product of ytjE of Lactococcus lactis IL1403, suggested to be a methionine-specific aminotransferase based on genome sequence analysis, was therefore investigated for its role in methionine catabolism. The ytjE gene from Lactococcus lactis IL1403 was cloned in Escherichia coli and overexpressed and purified as a recombinant protein. When tested, the YtjE protein did not exhibit a specific methionine aminotransferase activity. Instead, YtjE exhibited C-S lyase activity and shared homology with the MalY/PatC family of enzymes involved in the degradation of L-cysteine, L-cystine, and L-cystathionine. YtjE was also shown to exhibit alpha,gamma-elimination activity toward L-methionine. In addition, gas chromatographic-mass spectrometry analysis showed that YtjE activity resulted in the formation of H2S from L-cysteine and methanethiol (and its oxidized derivatives dimethyl disulfide and dimethyl trisulfide) from L-methionine. Given their significance in cheese flavor development, VSC production by YtjE could offer an additional approach for the development of cultures with optimized aromatic properties.
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