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Ossola R, Farmer D. The Chemical Landscape of Leaf Surfaces and Its Interaction with the Atmosphere. Chem Rev 2024; 124:5764-5794. [PMID: 38652704 PMCID: PMC11082906 DOI: 10.1021/acs.chemrev.3c00763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 04/03/2024] [Accepted: 04/11/2024] [Indexed: 04/25/2024]
Abstract
Atmospheric chemists have historically treated leaves as inert surfaces that merely emit volatile hydrocarbons. However, a growing body of evidence suggests that leaves are ubiquitous substrates for multiphase reactions-implying the presence of chemicals on their surfaces. This Review provides an overview of the chemistry and reactivity of the leaf surface's "chemical landscape", the dynamic ensemble of compounds covering plant leaves. We classified chemicals as endogenous (originating from the plant and its biome) or exogenous (delivered from the environment), highlighting the biological, geographical, and meteorological factors driving their contributions. Based on available data, we predicted ≫2 μg cm-2 of organics on a typical leaf, leading to a global estimate of ≫3 Tg for multiphase reactions. Our work also highlighted three major knowledge gaps: (i) the overlooked role of ambient water in enabling the leaching of endogenous substances and mediating aqueous chemistry; (ii) the importance of phyllosphere biofilms in shaping leaf surface chemistry and reactivity; (iii) the paucity of studies on the multiphase reactivity of atmospheric oxidants with leaf-adsorbed chemicals. Although biased toward available data, we hope this Review will spark a renewed interest in the leaf surface's chemical landscape and encourage multidisciplinary collaborations to move the field forward.
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Affiliation(s)
- Rachele Ossola
- Department of Chemistry, Colorado
State University, 80523 Fort Collins, Colorado (United States)
| | - Delphine Farmer
- Department of Chemistry, Colorado
State University, 80523 Fort Collins, Colorado (United States)
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2
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Makopa TP, Ncube T, Alwasel S, Boekhout T, Zhou N. Yeast-insect interactions in southern Africa: Tapping the diversity of yeasts for modern bioprocessing. Yeast 2024; 41:330-348. [PMID: 38450792 DOI: 10.1002/yea.3935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/31/2024] [Accepted: 02/19/2024] [Indexed: 03/08/2024] Open
Abstract
Yeast-insect interactions are one of the most interesting long-standing relationships whose research has contributed to our understanding of yeast biodiversity and their industrial applications. Although insect-derived yeast strains are exploited for industrial fermentations, only a limited number of such applications has been documented. The search for novel yeasts from insects is attractive to augment the currently domesticated and commercialized production strains. More specifically, there is potential in tapping the insects native to southern Africa. Southern Africa is home to a disproportionately high fraction of global biodiversity with a cluster of biomes and a broad climate range. This review presents arguments on the roles of the mutualistic relationship between yeasts and insects, the presence of diverse pristine environments and a long history of spontaneous food and beverage fermentations as the potential source of novelty. The review further discusses the recent advances in novelty of industrial strains of insect origin, as well as various ancient and modern-day industries that could be improved by use yeasts from insect origin. The major focus of the review is on the relationship between insects and yeasts in southern African ecosystems as a potential source of novel industrial yeast strains for modern bioprocesses.
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Affiliation(s)
- Tawanda P Makopa
- Department of Biological Sciences and Biotechnology, Botswana International University of Science and Technology, Palapye, Botswana
| | - Thembekile Ncube
- Department of Biology and Biochemistry, Faculty of Applied Science, National University of Science and Technology, Bulawayo, Zimbabwe
| | - Saleh Alwasel
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Teun Boekhout
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Nerve Zhou
- Department of Biological Sciences and Biotechnology, Botswana International University of Science and Technology, Palapye, Botswana
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3
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Nasuti C, Ruffini J, Sola L, Di Bacco M, Raimondi S, Candeliere F, Solieri L. Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures. Microorganisms 2023; 11:2138. [PMID: 37763982 PMCID: PMC10537276 DOI: 10.3390/microorganisms11092138] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/08/2023] [Accepted: 08/20/2023] [Indexed: 09/29/2023] Open
Abstract
The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes onto the final product. Here, we integrated phylogenetic, genotypic, genetic, and metabolomic techniques to demonstrate that sour beer during aging in wooden barrels is a source of suitable craft ale yeast candidates. In contrast to the traditional lambic beer maturation phase, during the aging of sour-matured production-style beer, different biotypes of Saccharomyces cerevisiae dominated the cultivable in-house mycobiota, which were followed by Pichia membranifaciens, Brettanomyces bruxellensis, and Brettanomyces anomalus. In addition, three putative S. cerevisiae × Saccharomyces uvarum hybrids were identified. S. cerevisiae feral strains sporulated, produced viable monosporic progenies, and had the STA1 gene downstream as a full-length promoter. During hopped wort fermentation, four S. cerevisiae strains and the S. cerevisiae × S. uvarum hybrid WY213 exceeded non-Saccharomyces strains in fermentative rate and ethanol production except for P. membranifaciens WY122. This strain consumed maltose after a long lag phase, in contrast to the phenotypic profile described for the species. According to the STA1+ genotype, S. cerevisiae partially consumed dextrin. Among the volatile organic compounds (VOCs) produced by S. cerevisiae and the S. cerevisiae × S. uvarum hybrid, phenylethyl alcohol, which has a fruit-like aroma, was the most prevalent. In conclusion, the strains characterized here have relevant brewing properties and are exploitable as indigenous craft beer starters.
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Affiliation(s)
- Chiara Nasuti
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42122 Reggio Emilia, Italy; (C.N.); (J.R.)
| | - Jennifer Ruffini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42122 Reggio Emilia, Italy; (C.N.); (J.R.)
| | - Laura Sola
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Campi 51, 41125 Modena, Italy; (L.S.); (S.R.); (F.C.)
| | - Mario Di Bacco
- Ca’ Del Brado Brewery, Via Andrea Costa, 146/2, 40065 Rastignano, Italy;
| | - Stefano Raimondi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Campi 51, 41125 Modena, Italy; (L.S.); (S.R.); (F.C.)
| | - Francesco Candeliere
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Campi 51, 41125 Modena, Italy; (L.S.); (S.R.); (F.C.)
| | - Lisa Solieri
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2-Pad. Besta, 42122 Reggio Emilia, Italy; (C.N.); (J.R.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
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4
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Mittal R, Srivastava G, Ganjewala D. An update on the progress of microbial biotransformation of commercial monoterpenes. Z NATURFORSCH C 2022; 77:225-240. [PMID: 34881551 DOI: 10.1515/znc-2021-0192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Accepted: 11/14/2021] [Indexed: 01/05/2023]
Abstract
Monoterpenes, a class of isoprenoid compounds, are extensively used in flavor, fragrance, perfumery, and cosmetics. They display many astonishing bioactive properties of biological and pharmacological significance. All monoterpenes are derived from universal precursor geranyl diphosphate. The demand for new monoterpenoids has been increasing in flavor, fragrances, perfumery, and pharmaceuticals. Chemical methods, which are harmful for human and the environment, synthesize most of these products. Over the years, researchers have developed alternative methods for the production of newer monoterpenoids. Microbial biotransformation is one of them, which relied on microbes and their enzymes. It has produced many new desirable commercially important monoterpenoids. A growing number of reports reflect an ever-expanding scope of microbial biotransformation in food and aroma industries. Simultaneously, our knowledge of the enzymology of monoterpene biosynthetic pathways has been increasing, which facilitated the biotransformation of monoterpenes. In this article, we have covered the progress made on microbial biotransformation of commercial monoterpenes with a brief introduction to their biosynthesis. We have collected several reports from authentic web sources, including Google Scholar, Pubmed, Web of Science, and Scopus published in the past few years to extract information on the topic.
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Affiliation(s)
- Ruchika Mittal
- Amity Institute of Biotechnology, Amity University Uttar Pradesh, Sector-125, Noida 201303, UP, India
| | - Gauri Srivastava
- Amity Institute of Biotechnology, Amity University Uttar Pradesh, Sector-125, Noida 201303, UP, India
| | - Deepak Ganjewala
- Amity Institute of Biotechnology, Amity University Uttar Pradesh, Sector-125, Noida 201303, UP, India
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5
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Bossaert S, Kocijan T, Winne V, Schlich J, Herrera-Malaver B, Verstrepen KJ, Van Opstaele F, De Rouck G, Crauwels S, Lievens B. Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer. Int J Food Microbiol 2022; 374:109724. [DOI: 10.1016/j.ijfoodmicro.2022.109724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/27/2022] [Accepted: 05/15/2022] [Indexed: 10/18/2022]
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Kimura M, Ito M. Bioconversion of essential oil components of Perilla frutescens by Saccharomyces cerevisiae. J Nat Med 2019; 74:189-199. [PMID: 31576496 DOI: 10.1007/s11418-019-01363-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Accepted: 09/20/2019] [Indexed: 11/26/2022]
Abstract
The essential oil of perilla (Perilla frutescens) contains volatile low molecular weight compounds such as monoterpenes and phenylpropenes. The composition of the essential oil is classified into about ten chemotypes. The biosynthesis of these constituents is strictly controlled genetically. Among the compounds contained in perilla essential oil, the bioconversion of pure compounds such as perillaldehyde, limonene, and citral has been reported, but that of many other components has not. In addition, changes in the volatile components of raw plant material during brewing have also been investigated for wine and beer. In this study, we examined the bioconversion of perilla essential oil components by Saccharomyces cerevisiae during the brewing of liquor with perilla leaves. S. cerevisiae was added to the ethanol-water extract of dried leaves of P. frutescens and P. citriodora for seven essential oil types: perillaldehyde type, piperitenone type, perillene type, perillaketone type, elsholtziaketone type, citral type, and phenylpropanoid type. Volatile compounds in the reaction mixtures were analyzed by solid-phase microextraction (SPME)-GC-MS, revealing bioconversion of perillaldehyde, isoegomaketone, neral, and geranial by S. cerevisiae. Analysis of the conversion products suggests that they were formed by the reduction of C=C bonds and aldehydes, as well as by esterification and dehydration reactions.
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Affiliation(s)
- Michiru Kimura
- Department of Pharmacognosy, Graduate School of Pharmaceutical Science, Kyoto University, 46-29 Yoshida-Shimo-Adachi-cho, Sakyo-ku, Kyoto, 606-8501, Japan
| | - Michiho Ito
- Department of Pharmacognosy, Graduate School of Pharmaceutical Science, Kyoto University, 46-29 Yoshida-Shimo-Adachi-cho, Sakyo-ku, Kyoto, 606-8501, Japan.
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Rossi S, Turchetti B, Sileoni V, Marconi O, Perretti G. Evaluation of Saccharomyces cerevisiae
strains isolated from non-brewing environments in beer production. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.503] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Serena Rossi
- University of Perugia; Department of Agricultural, Food and Environmental Sciences; Perugia Italy
| | - Benedetta Turchetti
- University of Perugia; Department of Agricultural, Food and Environmental Sciences; Perugia Italy
| | - Valeria Sileoni
- University of Perugia; Department of Agricultural, Food and Environmental Sciences; Perugia Italy
- University of Perugia; Italian Brewing Research Center; Perugia Italy
| | - Ombretta Marconi
- University of Perugia; Department of Agricultural, Food and Environmental Sciences; Perugia Italy
- University of Perugia; Italian Brewing Research Center; Perugia Italy
| | - Giuseppe Perretti
- University of Perugia; Department of Agricultural, Food and Environmental Sciences; Perugia Italy
- University of Perugia; Italian Brewing Research Center; Perugia Italy
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8
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Farré-Armengol G, Filella I, Llusia J, Peñuelas J. Bidirectional Interaction between Phyllospheric Microbiotas and Plant Volatile Emissions. TRENDS IN PLANT SCIENCE 2016; 21:854-860. [PMID: 27401253 DOI: 10.1016/j.tplants.2016.06.005] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 06/15/2016] [Accepted: 06/16/2016] [Indexed: 05/24/2023]
Abstract
Due to their antimicrobial effects and their potential role as carbon sources, plant volatile organic compound (VOC) emissions play significant roles in determining the characteristics of the microbial communities that can establish on plant surfaces. Furthermore, epiphytic microorganisms, including bacteria and fungi, can affect plant VOC emissions in different ways: by producing and emitting their own VOCs, which are added to and mixed with the plant VOC blend; by affecting plant physiology and modifying the production and emission of VOCs; and by metabolizing the VOCs emitted by the plant. The study of the interactions between plant VOC emissions and phyllospheric microbiotas is thus of great interest and deserves more attention.
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Affiliation(s)
- Gerard Farré-Armengol
- CSIC, Global Ecology Unit CREAF-CSIC-UAB, Cerdanyola del Vallès, 08193 Barcelona, Catalonia, Spain; CREAF, Cerdanyola del Vallès, 08193 Barcelona, Catalonia, Spain.
| | - Iolanda Filella
- CSIC, Global Ecology Unit CREAF-CSIC-UAB, Cerdanyola del Vallès, 08193 Barcelona, Catalonia, Spain; CREAF, Cerdanyola del Vallès, 08193 Barcelona, Catalonia, Spain
| | - Joan Llusia
- CSIC, Global Ecology Unit CREAF-CSIC-UAB, Cerdanyola del Vallès, 08193 Barcelona, Catalonia, Spain; CREAF, Cerdanyola del Vallès, 08193 Barcelona, Catalonia, Spain
| | - Josep Peñuelas
- CSIC, Global Ecology Unit CREAF-CSIC-UAB, Cerdanyola del Vallès, 08193 Barcelona, Catalonia, Spain; CREAF, Cerdanyola del Vallès, 08193 Barcelona, Catalonia, Spain
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9
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Gargallo-Garriga A, Sardans J, Pérez-Trujillo M, Guenther A, Llusià J, Rico L, Terradas J, Farré-Armengol G, Filella I, Parella T, Peñuelas J. Shifts in plant foliar and floral metabolomes in response to the suppression of the associated microbiota. BMC PLANT BIOLOGY 2016; 16:78. [PMID: 27048394 PMCID: PMC4822282 DOI: 10.1186/s12870-016-0767-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Accepted: 03/31/2016] [Indexed: 05/22/2023]
Abstract
BACKGROUND The phyllospheric microbiota is assumed to play a key role in the metabolism of host plants. Its role in determining the epiphytic and internal plant metabolome, however, remains to be investigated. We analyzed the Liquid Chromatography-Mass Spectrometry (LC-MS) profiles of the epiphytic and internal metabolomes of the leaves and flowers of Sambucus nigra with and without external antibiotic treatment application. RESULTS The epiphytic metabolism showed a degree of complexity similar to that of the plant organs. The suppression of microbial communities by topical applications of antibiotics had a greater impact on the epiphytic metabolome than on the internal metabolomes of the plant organs, although even the latter changed significantly both in leaves and flowers. The application of antibiotics decreased the concentration of lactate in both epiphytic and organ metabolomes, and the concentrations of citraconic acid, acetyl-CoA, isoleucine, and several secondary compounds such as terpenes and phenols in the epiphytic extracts. The metabolite pyrogallol appeared in the floral epiphytic community only after the treatment. The concentrations of the amino acid precursors of the ketoglutarate-synthesis pathway tended to decrease in the leaves and to increase in the foliar epiphytic extracts. CONCLUSIONS These results suggest that anaerobic and/or facultative anaerobic bacteria were present in high numbers in the phyllosphere and in the apoplasts of S. nigra. The results also show that microbial communities play a significant role in the metabolomes of plant organs and could have more complex and frequent mutualistic, saprophytic, and/or parasitic relationships with internal plant metabolism than currently assumed.
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Affiliation(s)
- Albert Gargallo-Garriga
- />CSIC, Global Ecology Unit CREAF- CSIC-UAB, Cerdanyola del Vallès, Catalonia 08193 Spain
- />CREAF, Cerdanyola del Vallès, Catalonia 08193 Spain
- />Service of Nuclear Magnetic Resonance, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, Catalonia 08913 Spain
| | - Jordi Sardans
- />CSIC, Global Ecology Unit CREAF- CSIC-UAB, Cerdanyola del Vallès, Catalonia 08193 Spain
- />CREAF, Cerdanyola del Vallès, Catalonia 08193 Spain
| | - Míriam Pérez-Trujillo
- />Service of Nuclear Magnetic Resonance, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, Catalonia 08913 Spain
| | - Alex Guenther
- />Pacific Northwest National Laboratory, Richland, WA 99354 USA
| | - Joan Llusià
- />CSIC, Global Ecology Unit CREAF- CSIC-UAB, Cerdanyola del Vallès, Catalonia 08193 Spain
- />CREAF, Cerdanyola del Vallès, Catalonia 08193 Spain
| | - Laura Rico
- />CSIC, Global Ecology Unit CREAF- CSIC-UAB, Cerdanyola del Vallès, Catalonia 08193 Spain
- />CREAF, Cerdanyola del Vallès, Catalonia 08193 Spain
| | - Jaume Terradas
- />CREAF, Cerdanyola del Vallès, Catalonia 08193 Spain
- />Department BABVE, Universitat Autònoma de Barcelona, Barcelona, Catalonia 08913 Spain
| | - Gerard Farré-Armengol
- />CSIC, Global Ecology Unit CREAF- CSIC-UAB, Cerdanyola del Vallès, Catalonia 08193 Spain
- />CREAF, Cerdanyola del Vallès, Catalonia 08193 Spain
| | - Iolanda Filella
- />CSIC, Global Ecology Unit CREAF- CSIC-UAB, Cerdanyola del Vallès, Catalonia 08193 Spain
- />CREAF, Cerdanyola del Vallès, Catalonia 08193 Spain
| | - Teodor Parella
- />Service of Nuclear Magnetic Resonance, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, Catalonia 08913 Spain
| | - Josep Peñuelas
- />CSIC, Global Ecology Unit CREAF- CSIC-UAB, Cerdanyola del Vallès, Catalonia 08193 Spain
- />CREAF, Cerdanyola del Vallès, Catalonia 08193 Spain
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10
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Forti L, Di Mauro S, Cramarossa MR, Filippucci S, Turchetti B, Buzzini P. Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances. Molecules 2015; 20:10377-98. [PMID: 26053491 PMCID: PMC6272320 DOI: 10.3390/molecules200610377] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Revised: 05/31/2015] [Accepted: 06/01/2015] [Indexed: 12/25/2022] Open
Abstract
The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the application of biocatalysis by Non Conventional Yeasts (NCYs) whole cells for the production of flavor and fragrances is illustrated by a discussion of the production of different class of compounds, namely Aldehydes, Ketones and related compounds, Alcohols, Lactones, Terpenes and Terpenoids, Alkenes, and Phenols.
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Affiliation(s)
- Luca Forti
- Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy.
| | - Simone Di Mauro
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
| | - Maria Rita Cramarossa
- Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy.
| | - Sara Filippucci
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
| | - Benedetta Turchetti
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
| | - Pietro Buzzini
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
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11
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Removal of floral microbiota reduces floral terpene emissions. Sci Rep 2014; 4:6727. [PMID: 25335793 PMCID: PMC4205883 DOI: 10.1038/srep06727] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Accepted: 09/03/2014] [Indexed: 11/08/2022] Open
Abstract
The emission of floral terpenes plays a key role in pollination in many plant species. We hypothesized that the floral phyllospheric microbiota could significantly influence these floral terpene emissions because microorganisms also produce and emit terpenes. We tested this hypothesis by analyzing the effect of removing the microbiota from flowers. We fumigated Sambucus nigra L. plants, including their flowers, with a combination of three broad-spectrum antibiotics and measured the floral emissions and tissular concentrations in both antibiotic-fumigated and non-fumigated plants. Floral terpene emissions decreased by ca. two thirds after fumigation. The concentration of terpenes in floral tissues did not decrease, and floral respiration rates did not change, indicating an absence of damage to the floral tissues. The suppression of the phyllospheric microbial communities also changed the composition and proportion of terpenes in the volatile blend. One week after fumigation, the flowers were not emitting β-ocimene, linalool, epoxylinalool, and linalool oxide. These results show a key role of the floral phyllospheric microbiota in the quantity and quality of floral terpene emissions and therefore a possible key role in pollination.
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12
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Balcerzak L, Lipok J, Strub D, Lochyński S. Biotransformations of monoterpenes by photoautotrophic micro-organisms. J Appl Microbiol 2014; 117:1523-36. [DOI: 10.1111/jam.12632] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Revised: 06/24/2014] [Accepted: 08/26/2014] [Indexed: 11/28/2022]
Affiliation(s)
- L. Balcerzak
- Department of Bioorganic Chemistry; Faculty of Chemistry; Wroclaw University of Technology; Wroclaw Poland
| | - J. Lipok
- Department of Analytical and Ecological Chemistry; Faculty of Chemistry; Opole University; Opole Poland
| | - D. Strub
- Department of Bioorganic Chemistry; Faculty of Chemistry; Wroclaw University of Technology; Wroclaw Poland
| | - S. Lochyński
- Department of Bioorganic Chemistry; Faculty of Chemistry; Wroclaw University of Technology; Wroclaw Poland
- Institute of Cosmetology; Wroclaw College of Physiotherapy; Wroclaw Poland
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13
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Moreno Rueda MG, Guerrini A, Giovannini PP, Medici A, Grandini A, Sacchetti G, Pedrini P. Biotransformations of Terpenes by Fungi from AmazonianCitrusPlants. Chem Biodivers 2013; 10:1909-19. [DOI: 10.1002/cbdv.201300112] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2013] [Indexed: 11/10/2022]
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14
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Goretti M, Turchetti B, Cramarossa MR, Forti L, Buzzini P. Production of flavours and fragrances via bioreduction of (4R)-(-)-carvone and (1R)-(-)-myrtenal by non-conventional yeast whole-cells. Molecules 2013; 18:5736-48. [PMID: 23681058 PMCID: PMC6270020 DOI: 10.3390/molecules18055736] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2013] [Revised: 04/29/2013] [Accepted: 05/10/2013] [Indexed: 11/16/2022] Open
Abstract
As part of a program aiming at the selection of yeast strains which might be of interest as sources of natural flavours and fragrances, the bioreduction of (4R)-(-)-carvone and (1R)-(-)-myrtenal by whole-cells of non-conventional yeasts (NCYs) belonging to the genera Candida, Cryptococcus, Debaryomyces, Hanseniaspora, Kazachstania, Kluyveromyces, Lindnera, Nakaseomyces, Vanderwaltozyma and Wickerhamomyces was studied. Volatiles produced were sampled by means of headspace solid-phase microextraction (SPME) and the compounds were analysed and identified by gas chromatography-mass spectroscopy (GC-MS). Yields (expressed as % of biotransformation) varied in dependence of the strain. The reduction of both (4R)-(-)-carvone and (1R)-(-)-myrtenal were catalyzed by some ene-reductases (ERs) and/or carbonyl reductases (CRs), which determined the formation of (1R,4R)-dihydrocarvone and (1R)-myrtenol respectively, as main flavouring products. The potential of NCYs as novel whole-cell biocatalysts for selective biotransformation of electron-poor alkenes for producing flavours and fragrances of industrial interest is discussed.
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Affiliation(s)
- Marta Goretti
- Department of Agricultural, Environmental and Food Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy; E-Mails: (M.G.); (B.T.)
| | - Benedetta Turchetti
- Department of Agricultural, Environmental and Food Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy; E-Mails: (M.G.); (B.T.)
| | - Maria Rita Cramarossa
- Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 183, Modena 41125, Italy; E-Mail:
| | - Luca Forti
- Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 183, Modena 41125, Italy; E-Mail:
- Authors to whom correspondence should be addressed: E-Mails: (L.F.); (P.B.); Tel.: +39-059-2055110 (L.F.); Fax: +39-059-373543 (L.F.); Tel.: +39-075-5856455 (P.B.); Fax: +39-075-5856470 (P.B.)
| | - Pietro Buzzini
- Department of Agricultural, Environmental and Food Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy; E-Mails: (M.G.); (B.T.)
- Authors to whom correspondence should be addressed: E-Mails: (L.F.); (P.B.); Tel.: +39-059-2055110 (L.F.); Fax: +39-059-373543 (L.F.); Tel.: +39-075-5856455 (P.B.); Fax: +39-075-5856470 (P.B.)
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15
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Kiran I, Özşen Ö, Çelik T, İlhan S, Gürsu BY, Demirci F. Microbial Transformations of Isophorone by Alternaria alternata and Neurospora crassa. Nat Prod Commun 2013. [DOI: 10.1177/1934578x1300800114] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Isophorone (3,5,5-trimethyl-2-cyclohexen-1-one), a monoterpene, and the structurally related 1,8-cineole and camphor, have demonstrated a protective effect against cancer, biological activity against a variety of microorganisms, and anti-oxidant properties. The derivatization of isophorone is, therefore, an important field of xenobiochemistry, pharmacology and toxicology. The aim of this study was to obtain derivatives of isophorone through microbial biotransformation and evaluate the biotransformation metabolites as potential antimicrobial agents. Incubation of isophorone with the fungi Alternaria alternata and Neurospora crassa afforded 4α-hydroxy- and 7-hydroxy-isophorone as transformation metabolites. The antimicrobial activities of isophorone and the metabolites were evaluated in vitro both by using agar dilution and microdilution methods. However, no significant antibacterial activity was observed when compared with those of standard substances.
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Affiliation(s)
- Ismail Kiran
- Department of Chemistry, Faculty of Arts and Sciences, Eskisehir Osmangazi University, 26480, Eskişehir, Turkey
| | - Özge Özşen
- Department of Chemistry, Faculty of Arts and Sciences, Eskisehir Osmangazi University, 26480, Eskişehir, Turkey
| | - Turgay Çelik
- Department of Chemistry, Faculty of Arts and Sciences, Eskisehir Osmangazi University, 26480, Eskişehir, Turkey
| | - Semra İlhan
- Department of Biology, Faculty of Arts and Sciences, Eskisehir Osmangazi University, 26480, Eskişehir, Turkey
| | - Bükay Yenice Gürsu
- Department of Biology, Faculty of Arts and Sciences, Eskisehir Osmangazi University, 26480, Eskişehir, Turkey
| | - Fatih Demirci
- Department of Pharmacognosy, Faculty of Pharmacy, Anadolu University, 26470, Eskişehir, Turkey
- Graduate School of Health Sciences, Anadolu University, 26470, Eskişehir, Turkey
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16
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Brenna E, Fuganti C, Gatti FG, Serra S. Biocatalytic Methods for the Synthesis of Enantioenriched Odor Active Compounds. Chem Rev 2011; 111:4036-72. [DOI: 10.1021/cr100289r] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Elisabetta Brenna
- Politecnico di Milano, Dipartimento di Chimica, Materiali, Ingegneria Chimica, Via Mancinelli 7, I-20131 Milano, Italy
| | - Claudio Fuganti
- Politecnico di Milano, Dipartimento di Chimica, Materiali, Ingegneria Chimica, Via Mancinelli 7, I-20131 Milano, Italy
| | - Francesco G. Gatti
- Politecnico di Milano, Dipartimento di Chimica, Materiali, Ingegneria Chimica, Via Mancinelli 7, I-20131 Milano, Italy
| | - Stefano Serra
- Istituto di Chimica del Riconoscimento Molecolare—CNR, Via Mancinelli 7, I-20131 Milano, Italy
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17
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Abstract
The usage of essential oils as such or of volatile fractions thereof is widespread in the flavor and fragrance industry to aromatize perfumery and cosmetic products, foodstuffs, and many household and pharmaceutical products. The increased market share of convenience food together with consumers’ request for constant high quality and natural products have established a lasting increase in the demand for natural flavorings that cannot be satisfied by the traditional plant materials. This review summarizes selected work on terpene bioconversion / transformation and focuses on recently published papers dealing with novel strains and products, high product yields, intriguing genetic engineering approaches, and integrated bioprocesses. The future perspectives of an industrial realization of a biotechnological production of terpene-derived natural flavors are critically evaluated.
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Affiliation(s)
- Ulrich Krings
- Institut für Lebensmittelchemie im Zentrum Angewandte Chemie, Gottfried-Wilhelm-Leibniz Universität Hannover, Callinstraβe 5, D-30167 Hannover, Germany
| | - Ralf Guenter Berger
- Institut für Lebensmittelchemie im Zentrum Angewandte Chemie, Gottfried-Wilhelm-Leibniz Universität Hannover, Callinstraβe 5, D-30167 Hannover, Germany
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18
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Catabolism of citronellol and related acyclic terpenoids in pseudomonads. Appl Microbiol Biotechnol 2010; 87:859-69. [DOI: 10.1007/s00253-010-2644-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2010] [Revised: 04/23/2010] [Accepted: 04/23/2010] [Indexed: 10/19/2022]
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19
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Goretti M, Ponzoni C, Caselli E, Marchigiani E, Cramarossa MR, Turchetti B, Buzzini P, Forti L. Biotransformation of electron-poor alkenes by yeasts: Asymmetric reduction of (4S)-(+)-carvone by yeast enoate reductases. Enzyme Microb Technol 2009. [DOI: 10.1016/j.enzmictec.2009.09.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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20
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Wang Z, Lie F, Lim E, Li K, Li Z. Regio- and Stereoselective Allylic Hydroxylation of D-Limonene to (+)-trans-Carveol withCellulosimicrobium cellulansEB-8-4. Adv Synth Catal 2009. [DOI: 10.1002/adsc.200900210] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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21
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Current awareness on yeast. Yeast 2008. [DOI: 10.1002/yea.1558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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