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How Yeast Cells Process Oxidized Methionine in a Controlled Environment
Jenn Hoskins
19th August, 2024
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Image Source: Natural Science News, 2024
Key Findings
- Researchers at Technische Universität Braunschweig studied how methionine oxidation affects beer flavor during brewing
- Yeast can metabolize both free and peptide-bound forms of oxidized methionine (MetSO and MetSO2)
- MetSO is mainly reduced back to methionine, minimizing the risk of off-flavor formation in beer
References
Main Study
1) Metabolization of Free and Peptide-Bound Oxidized Methionine Derivatives by Saccharomyces cerevisiae in a Model System.
Published 19th August, 2024
https://doi.org/10.1021/acs.jafc.4c05151
Related Studies
2) The Chemistry of Protein Oxidation in Food.
3) Protein oxidation in muscle foods: a review.
4) Dietary protein oxidation: A silent threat to human health?