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(Received for publication, June 17, 1997)
,
,
and
From the The metabolism of leucine to isoamyl alcohol in
yeast was examined by 13C nuclear magnetic resonance
spectroscopy. The product of leucine transamination,
School of Pure & Applied Biology, University
of Wales, Cardiff CF1 3TL, United Kingdom, the ¶ Department of
Genetics, Emory University School of Medicine, Atlanta, Georgia 30322, the
Insitute of Food Research, Norwich NR4 7UA, United Kingdom,
the ** Consejo Superior de Investigaciones Científicas,
Instituto de Agroquimica y Tecnologia de Alimentos, Valencia, Spain,
and the 
Department of Chemistry, University
of Wales, Cardiff CF1 3TB, United Kingdom
-ketoisocaproate had four potential routes to isoamyl alcohol. The
first, via branched-chain
-keto acid dehydrogenase to isovaleryl-CoA
with subsequent conversion to isovalerate by acyl-CoA hydrolase
operates in wild-type cells where isovalerate appears to be an end
product. This pathway is not required for the synthesis of isoamyl
alcohol because abolition of branched-chain
-keto acid dehydrogenase
activity in an lpd1 disruption mutant did not prevent the
formation of isoamyl alcohol. A second possible route was via pyruvate
decarboxylase; however, elimination of pyruvate decarboxylase
activity in a pdc1 pdc5 pdc6 triple mutant did not decrease
the levels of isoamyl alcohol produced. A third route utilizes
-ketoisocaproate reductase (a novel activity in Saccharomyces
cerevisiae) but with no role in the formation of isoamyl alcohol
from
-hydroxyisocaproate because cell homogenates could not convert
-hydroxyisocaproate to isoamyl alcohol. The final possibility was
that a pyruvate decarboxylase-like enzyme encoded by
YDL080c appears to be the major route of decarboxylation of
-ketoisocaproate to isoamyl alcohol although disruption of this gene
reveals that at least one other unidentified decarboxylase can
substitute to a minor extent.
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