4-Hydroxycinnamate decarboxylase explained

4-Hydroxycinnamate decarboxylase is an enzyme that uses p-coumaric acid to produce 4-ethylphenol.

p-Coumaric acid is the precursor of 4-ethylphenol produced by the yeast Saccharomyces and Brettanomyces^{[1] [2] [3]} in wine. The yeast converts this to 4-vinylphenol via the enzyme cinnamate decarboxylase.

4-Hydroxycinnamate decarboxylase can also be induced in bacteria species such as Klebsiella oxytoca and works also with p-coumaric acid analogs such as caffeic acid, ferulic acid and E-2,4-dihydroxycinnamic acid.^[4]

See also

• Wine chemistry

Notes and References

1. http://www.etslabs.com/display.aspx?catid=48,50,57&pageid=70 Brettanomyces Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol
2. Phenolic Off Flavor Characterization of Commercially Available Wine Yeasts and Selection of the Yeast for Koshu Winemaking. Masashi. Hisamoto. Taiyo. Furuya. Akiko. Nakagawa. Fujitoshi. Yanagida. Tohru. Okuda. Michikatsu. Sato. vanc. J. ASEV Jpn.. 2010. 21. 3. 112–117. 2012-12-15. https://web.archive.org/web/20120511223542/http://www.asevjpn.wine.yamanashi.ac.jp/JAJ-pdf/JAJ/Vol-21-2010/3/112.pdf. 2012-05-11. dead.
3. 10.1016/S0141-0229(97)00169-5. Purification and characterization of hydroxycinnamate decarboxylase from Brettanomyces anomalus. 1998. Edlin. Duncan A.N.. Narbad. Arjan. Gasson. Michael J.. Dickinson. J.Richard. Lloyd. David . vanc . Enzyme and Microbial Technology. 22. 4. 232–239.
4. Hashidoko Y, Tanaka T, Tahara S . Induction of 4-hydroxycinnamate decarboxylase in Klebsiella oxytoca cells exposed to substrates and non-substrate 4-hydroxycinnamate analogs . Bioscience, Biotechnology, and Biochemistry . 65 . 12 . 2604–12 . December 2001 . 11826954 . 10.1271/bbb.65.2604 . free . 2115/15847 . free .