The utilization of the glycated amino acids formyline and pyrraline and their peptide‐bound derivatives by 14 Saccharomyces yeasts, including 6 beer yeasts (bottom and top fermenting), one wine yeast, 6 strains isolated from natural habitats and one laboratory reference yeast strain (wild type) was investigated. All yeasts were able to metabolize glycated amino acids via the Ehrlich pathway to the corresponding Ehrlich metabolites. While formyline and small amounts of pyrraline entered the yeast cells via passive diffusion, the amounts of dipeptide‐bound MRPs, especially the dipeptides glycated at the C‐terminus, decreased much faster, indicating an uptake into the yeast cells. Furthermore, the glycation‐mediated hydrophobization in general leads to an faster degradation rate compared to the native lysine dipeptides. While the utilization of free formyline is yeast‐specific, the amounts of (glycated) dipeptides decreased faster in the presence of brewer's yeasts, which also showed a higher formation rate of Ehrlich metabolites compared to naturally isolated strains. Due to rapid uptake of alanyl dipeptides, it can be assumed that the Ehrlich enzyme system of naturally isolated yeasts is overloaded and the intracellularly released MRP is primarily excreted from the cell. This indicates adaptation of technologically used yeasts to (glycated) dipeptides as a nitrogen source.

中文翻译：

---

酵母菌对游离和二肽结合的福米林和吡拉林的利用

14 种酵母菌对糖化氨基酸甲酰基和吡咯啉及其肽结合衍生物的利用，包括 6 种啤酒酵母（底部和顶部发酵）、一种葡萄酒酵母、6 种从自然栖息地分离的菌株和一种实验室参考酵母菌株（野生型）进行了研究。所有酵母都能够通过艾利希途径将糖化氨基酸代谢为相应的艾利希代谢物。虽然甲酰基和少量吡咯啉通过被动扩散进入酵母细胞，但二肽结合的 MRP（尤其是 C 末端糖化的二肽）的量下降得更快，表明被酵母细胞吸收。此外，与天然赖氨酸二肽相比，糖基化介导的疏水化通常会导致更快的降解速率。虽然游离甲醛的利用是酵母特异性的，但在啤酒酵母存在的情况下，（糖化）二肽的量下降得更快，这也表明与自然分离的菌株相比，艾氏代谢物的形成率更高。由于丙氨酰二肽的快速摄取，可以推测天然分离的酵母的艾利希酶系统超载，细胞内释放的MRP主要从细胞中排出。这表明技术上使用的酵母适应了（糖化）二肽作为氮源。