Ontology highlight
ABSTRACT:
SUBMITTER: Ferrer L
PROVIDER: S-EPMC9100643 | biostudies-literature | 2022 May
REPOSITORIES: biostudies-literature
Ferrer Lenny L Mindt Melanie M Suarez-Diez Maria M Jilg Tatjana T Zagorščak Maja M Lee Jin-Ho JH Gruden Kristina K Wendisch Volker F VF Cankar Katarina K
Journal of agricultural and food chemistry 20220502 18
Indole is produced in nature by diverse organisms and exhibits a characteristic odor described as animal, fecal, and floral. In addition, it contributes to the flavor in foods, and it is applied in the fragrance and flavor industry. In nature, indole is synthesized either from tryptophan by bacterial tryptophanases (TNAs) or from indole-3-glycerol phosphate (IGP) by plant indole-3-glycerol phosphate lyases (IGLs). While it is widely accepted that the tryptophan synthase α-subunit (TSA) has intri ...[more]