Sulfur incorporation in the biosynthesis of ergothioneine, a histidine thiol derivative, differs from other well-characterized transsulfurations. A combination of a mononuclear non-heme iron enzyme-catalyzed oxidative C-S bond formation and a subsequent pyridoxal 5'-phosphate (PLP)-mediated C-S lyase reaction leads to the net transfer of a sulfur atom from a cysteine to a histidine. In this study, we structurally and mechanistically characterized a PLP-dependent C-S lyase Egt2, which mediates the sulfoxide C-S bond cleavage in ergothioneine biosynthesis. A cation-π interaction between substrate and enzyme accounts for Egt2's preference of sulfoxide over thioether as a substrate. Using mutagenesis and structural biology, we captured three distinct states of the Egt2 C-S lyase reaction cycle, including a labile sulfenic intermediate captured in Egt2 crystals. Chemical trapping and high-resolution mass spectrometry were used to confirm the involvement of the sulfenic acid intermediate in Egt2 catalysis.
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http://dx.doi.org/10.1016/j.chembiol.2018.02.002 | DOI Listing |
Molecules
December 2024
College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China.
C-S lyase is a crucial enzyme responsible for the formation of sulfur-containing flavor compounds in . We investigated the involvement of C-S lyase in the synthesis of ergothioneine (EGT) in , a high-producing edible mushroom. Through experimental and computational approaches, we identified 2, a C-S lyase, as a key enzyme involved in EGT synthesis in .
View Article and Find Full Text PDFInt J Cosmet Sci
December 2024
SILAB, Brive, France.
Foods
July 2024
College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China.
() is a globally popular edible mushroom because of its characteristic sulfur-containing flavor compounds. However, the formation of the volatile sulfur-containing compounds in the mycelium of has not been studied. We found that there were also sulfur-containing aroma compounds in the mycelium of , and the content and composition varied at different stages of mycelial growth and development.
View Article and Find Full Text PDFInt J Mol Sci
June 2024
Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France.
β C-S lyases (β-CSLs; EC 4.4.1.
View Article and Find Full Text PDFInt Microbiol
June 2024
Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, 140401, India.
Human body odor is a result of the bacterial biotransformation of odorless precursor molecules secreted by the underarm sweat glands. In the human axilla, Staphylococcus hominis is the predominant bacterial species responsible for the biotransformation process of the odorless precursor molecule into the malodorous 3M3SH by two enzymes, a dipeptidase and a specific C-S lyase. The current solutions for malodor, such as deodorants and antiperspirants are known to block the apocrine glands or disrupt the skin microbiota.
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