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Wu H, He Z, Yang L, Li H. Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China. Food Res Int 2023; 169:112834. [PMID: 37254408 DOI: 10.1016/j.foodres.2023.112834] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Non-smoked traditional Chinese bacon is popular in China. However, the aromas of the non-smoked bacon from Eastern China (EC bacon) and Southwestern China (SW bacon) differed significantly. This study investigated these differences and the key volatile compound formation mechanisms. A total of 175 volatile compounds were detected in the bacon samples, while 32 key aroma compounds were screened based on odor activity values (OAVs). Multivariate statistical analysis showed that ten odorants could be considered discriminative compounds, including hexanal, octanal, and 1-octen-3-ol, etc. The fatty aroma of EC bacon was mainly attributed to a higher aldehydes content, which is due to more oxidation of fatty acids. Meanwhile, the SW bacon smelled sweeter since there was more ester in the sample. The correlation analysis between the fatty acid profiles and key aroma compounds indicated that the discriminative aldehyde formation in the EC bacon was primarily attributed to oleic and linoleic acid oxidation, which were both potential biomarkers.
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Affiliation(s)
- Han Wu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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2
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Teshima T, Funai R, Nakazawa T, Ito J, Utsumi T, Kakumyan P, Mukai H, Yoshiga T, Murakami R, Nakagawa K, Honda Y, Matsui K. Coprinopsis cinerea dioxygenase is an oxygenase forming 10(S)-hydroperoxide of linoleic acid, essential for mushroom alcohol, 1-octen-3-ol synthesis. J Biol Chem 2022; 298:102507. [PMID: 36122804 PMCID: PMC9579011 DOI: 10.1016/j.jbc.2022.102507] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 09/14/2022] [Accepted: 09/15/2022] [Indexed: 11/03/2022] Open
Abstract
1-Octen-3-ol is a volatile oxylipin found ubiquitously in Basidiomycota and Ascomycota. The biosynthetic pathway forming 1-octen-3-ol from linoleic acid via the linoleic acid 10(S)-hydroperoxide was characterized 40 years ago in mushrooms, yet the enzymes involved are not identified. The dioxygenase 1 and 2 genes (Ccdox1 and Ccdox2) in the mushroom Coprinopsis cinerea contain an N-terminal cyclooxygenase-like heme peroxidase domain and a C-terminal cytochrome P450-related domain. Herein, we show that recombinant CcDOX1 is responsible for dioxygenation of linoleic acid to form the 10(S)-hydroperoxide, the first step in 1-octen-3-ol synthesis, whereas CcDOX2 conceivably forms linoleate 8-hydroperoxide. We demonstrate that knockout of the Ccdox1 gene suppressed 1-octen-3-ol synthesis, although added linoleic acid 10(S)-hydroperoxide was still efficiently converted. The P450-related domain of CcDOX1 lacks the characteristic Cys heme ligand and the evidence indicates that a second uncharacterized enzyme converts the 10(S)-hydroperoxide to 1-octen-3-ol. Additionally, we determined the gene knockout strain (ΔCcdox1) was less attractive to fruit fly larvae, while the feeding behavior of fungus gnats on ΔCcdox1 mycelia showed little difference from that on the mycelia of the wild-type strain. The proliferation of fungivorous nematodes on ΔCcdox1 mycelia was similar to or slightly worse than that on wild-type mycelia. Thus, 1-octen-3-ol seems to be an attractive compound involved in emitter-receiver ecological communication in mushrooms.
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Affiliation(s)
- Takuya Teshima
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, Yamaguchi, 753-8515, Japan
| | - Risa Funai
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, Yamaguchi, 753-8515, Japan
| | - Takehito Nakazawa
- Graduate School of Agriculture, Kyoto University, Oiwakecho, Kitashirakawa, Sakyo-ku, Kyoto, 606-8502, Japan
| | - Junya Ito
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-8572, Japan
| | - Toshihiko Utsumi
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, Yamaguchi, 753-8515, Japan
| | - Pattana Kakumyan
- School of Science, Mae Fah Luang University, Chiang Rai, 57100, Thailand
| | - Hiromi Mukai
- Department of Forest Entomology, Forestry and Forest Products Research Institute, Tsukuba, 305-8687, Japan
| | - Toyoshi Yoshiga
- Department of Applied Biological Sciences, Faculty of Agriculture, Saga University, Saga, 840-8502, Japan
| | - Ryutaro Murakami
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, Yamaguchi, 753-8515, Japan
| | - Kiyotaka Nakagawa
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-8572, Japan
| | - Yoichi Honda
- Graduate School of Agriculture, Kyoto University, Oiwakecho, Kitashirakawa, Sakyo-ku, Kyoto, 606-8502, Japan
| | - Kenji Matsui
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, Yamaguchi, 753-8515, Japan.
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3
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The Biosynthesis of 1-octene-3-ol by a Multifunctional Fatty Acid Dioxygenase and Hydroperoxide Lyase in Agaricus bisporus. J Fungi (Basel) 2022; 8:jof8080827. [PMID: 36012815 PMCID: PMC9410191 DOI: 10.3390/jof8080827] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/29/2022] [Accepted: 08/05/2022] [Indexed: 11/17/2022] Open
Abstract
The biosynthetic pathway from linoleic acid to 1-octen-3-ol in Agaricus bisporus has long been established, in which linoleic acid is converted to 10-hydroperoxide (10-HPOD) by deoxygenation, and 10-HPOD is subsequently cleaved to yield 1-octene-3-ol and 10-oxodecanoic acid. However, the corresponding enzymes have not been identified and cloned. In the present study, four putative genes involved in oxylipid biosynthesis, including one lipoxygenase gene named AbLOX, two linoleate diol synthase genes named AbLDS1 and AbLDS2, and one hydroperoxide lyase gene named AbHPL were retrieved from the A. bisporus genome by a homology search and cloned and expressed prokaryotically. AbLOX, AbLDS1, and AbLDS2 all exhibited fatty acid dioxygenase activity, catalyzing the conversion of linoleic acid to generate hydroperoxide, and AbHPL showed a cleaving hydroperoxide activity, as was determined by the KI-starch method. AbLOX and AbHPL catalyzed linoleic acid to 1-octen-3-ol with an optimum temperature of 35 °C and an optimum pH of 7.2, whereas AbLDS1, AbLDS2, and AbHPL catalyzed linoleic acid without 1-octen-3-ol. Reduced AbLOX expression in antisense AbLOX transformants was correlated with a decrease in the yield of 1-octen-3-ol. AbLOX and AbHPL were highly homologous to the sesquiterpene synthase Cop4 of Coprinus cinerea and the yeast sterol C-22 desaturase, respectively. These results reveal that the enzymes for the oxidative cleavage of linoleic acid to synthesize 1-octen-3-ol in A. bisporus are the multifunctional fatty acid dioxygenase AbLOX and hydroperoxide lyase AbHPL.
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Ntoruru JM, Ohnishi T, Katsumata F, Koeduka T, Matsui K. 1-Octen-3-ol is formed from its primeveroside after mechanical wounding of soybean leaves. PLANT MOLECULAR BIOLOGY 2022; 109:551-561. [PMID: 34837579 DOI: 10.1007/s11103-021-01226-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
KEY MESSAGE Hydrolysis of 1-octen-3-yl β-primeveroside implemented by a system with high structure-specificity is accountable for the rapid formation of 1-octen-3-ol from soybean leaves after mechanical wounding. 1-Octen-3-ol is a volatile compound ubiquitous in fungi; however, a subset of plant species also has the ability to form 1-octen-3-ol. Owing to its volatile nature, it has been anticipated that 1-octen-3-ol is associated with the effort of the emitter to control the behavior of the surrounding organisms; however, its ecological significance and the enzymes involved in its biosynthesis have not been fully elucidated, particularly in plants. We previously found that soybean (Glycine max) seeds contain 1-octen-3-yl β-primeveroside (pri). To elucidate the physiological significance and the biosynthesis of 1-octen-3-ol in plants, changes in the amount of 1-octen-3-yl pri during development of soybean plants was examined. A high 1-octen-3-yl pri level was found in young developing green organs, such as young leaves and sepals. Treatment of soybean leaves with methyl jasmonates resulted in a significant increase in the amount of 1-octen-3-yl pri; suggesting its involvement in defense responses. Although 1-octen-3-ol was below the detection limit in intact soybean leaves, mechanical damage to the leaves caused rapid hydrolysis of almost all 1-octen-3-yl pri to liberate volatile 1-octen-3-ol. Under the same conditions, the other glycosides, including isoflavone glycoside and linalool diglycoside, were hardly hydrolyzed. Therefore, the enzyme system to liberate aglycone from glycosides in soybean leaves should have strict substrate specificity. 1-Octen-3-yl pri might function as a storage form of volatile 1-octen-3-ol for immediate response against stresses accompanying tissue wounding.
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Affiliation(s)
- Juliano Mwenda Ntoruru
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, Yamaguchi, 753-8515, Japan
| | - Toshiyuki Ohnishi
- College of Agriculture, Academic Institute, Shizuoka University, Shizuoka, 422-8529, Japan
- Research Institute of Green Science and Technology, Shizuoka University, Shizuoka, 422-8529, Japan
| | - Fumiya Katsumata
- Department of Agriculture, Graduate School of Integrated Science and Technology, Shizuoka University, Shizuoka, 422-8529, Japan
| | - Takao Koeduka
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, Yamaguchi, 753-8515, Japan
| | - Kenji Matsui
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, Yamaguchi, 753-8515, Japan.
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5
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Rapid Production of Fish Sauce from the Internal Organs of White Sturgeon, Acipenser transmontanus Richardson, 1836. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8050238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The internal organs of white sturgeon in Miyazaki Prefecture are discarded during processing. Therefore, we tried to produce fish sauce using a short-term manufacturing method. The minced internal organs were autolyzed by endogenous proteases at 50 °C. During autolysis, the protein contents of the supernatant and precipitate after centrifugation were analyzed by the Kjeldahl method, and the protein size was monitored by SDS-PAGE. This analysis showed that the extraction rate was about 60% after treatment at 50 °C for 24 h. The major bands at 200 kDa, 43 kDa, and 40 kDa detected before the start of the treatment gradually disappeared over time. Fifteen components were detected as the main volatile components. These components increased sharply and then decreased during incubation at 50 °C for 24 h. The fish sauce produced had a good aroma after incubation at 50 °C for 72 h.
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Identification of volatile producing enzymes in higher fungi: Combining analytical and bioinformatic methods. Methods Enzymol 2022; 664:221-242. [PMID: 35331375 DOI: 10.1016/bs.mie.2021.12.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Filamentous fungi harbor the genetic potential for the biosynthesis of several secondary metabolites including various volatile organic compounds (VOCs). Nonetheless, under standard laboratory conditions, many of these VOCs are not formed. Furthermore, little is known about enzymes involved in the production of fungal VOCs. To tap these interesting topics, we developed an approach to identify enzymes putatively involved in the fungal VOC biosynthesis. In this chapter, we highlight different fungal cultivation methods and techniques for the extraction of VOCs, including a method that allows the noninvasive analysis of VOCs. In addition using terpene synthases as an example, it is depicted how enzymes putatively involved in VOC synthesis can be identified by means of bioinformatic approaches. Transcriptomic data of chosen genes combined with volatilome data obtained during different developmental stages is demonstrated as a powerful tool to identify enzymes putatively involved in fungal VOC biosynthesis. Especially with regard to subsequent enzyme characterization, this procedure is a target-oriented way to save time and efforts by considering only the most important enzymes.
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7
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Yu Z, Xu R, Duan H, Ma L. Comparative analysis of lipid profiles and flavor composition of marinated eggs from different species. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhihui Yu
- College of Food Science and Engineering Shanxi Agricultural University Taigu China
| | - Ruonan Xu
- College of Food Science and Engineering Shanxi Agricultural University Taigu China
| | - Huiling Duan
- College of Food Science and Engineering Shanxi Agricultural University Taigu China
| | - Ling Ma
- College of Food Science and Engineering Shanxi Agricultural University Taigu China
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Karrer D, Weigel V, Hoberg N, Atamasov A, Rühl M. Biotransformation of [U-13C]linoleic acid suggests two independent ketonic- and aldehydic cycles within C8-oxylipin biosynthesis in Cyclocybe aegerita (V. Brig.) Vizzini. Mycol Prog 2021. [DOI: 10.1007/s11557-021-01719-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractAlthough the typical aroma contributing compounds in fungi of the phylum Basidiomycota are known for decades, their biosynthetic pathways are still unclear. Amongst these volatiles, C8-compounds are probably the most important ones as they function, in addition to their specific perception of fungal odour, as oxylipins. Previous studies focused on C8-oxylipin production either in fruiting bodies or mycelia. However, comparisons of the C8-oxylipin biosynthesis at different developmental stages are scarce, and the biosynthesis in basidiospores was completely neglected. In this study, we addressed this gap and were able to show that the biosynthesis of C8-oxylipins differs strongly between different developmental stages. The comparison of mycelium, primordia, young fruiting bodies, mature fruiting bodies, post sporulation fruiting bodies and basidiospores revealed that the occurance of the two main C8-oxylipins octan-3-one and oct-1-en-3-ol distinguished in different stages. Whereas oct-1-en-3-ol levels peaked in the mycelium and decreased with ongoing maturation, octan-3-one levels increased during maturation. Furthermore, oct-2-en-1-ol, octan-1-ol, oct-2-enal, octan-3-ol, oct-1-en-3-one and octanal contributed to the C8-oxylipins but with drastically lower levels. Biotransformations with [U-13C]linoleic acid revealed that early developmental stages produced various [U-13C]oxylipins, whereas maturated developmental stages like post sporulation fruiting bodies and basidiospores produced predominantly [U-13C]octan-3-one. Based on the distribution of certain C8-oxylipins and biotransformations with putative precursors at different developmental stages, two distinct biosynthetic cycles were deduced with oct-2-enal (aldehydic-cycle) and oct-1-en-3-one (ketonic-cycle) as precursors.
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9
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Ding A, Zhu M, Qian X, Shi L, Huang H, Xiong G, Wang J, Wang L. Effect of fatty acids on the flavor formation of fish sauce. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110259] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Dong Y, Li R, Zheng Y, Zhang M. Comparative analysis of thermal processing on aroma‐active compounds of egg curd. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Yuanyuan Dong
- School of Food and Chemical Engineering Beijing Technology and Business University Beijing China
| | - Ruijia Li
- School of Food and Chemical Engineering Beijing Technology and Business University Beijing China
| | - Yajie Zheng
- School of Food and Chemical Engineering Beijing Technology and Business University Beijing China
| | - Ming Zhang
- School of Food and Chemical Engineering Beijing Technology and Business University Beijing China
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11
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Karrer D, Rühl M. A new lipoxygenase from the agaric fungus Agrocybe aegerita: Biochemical characterization and kinetic properties. PLoS One 2019; 14:e0218625. [PMID: 31216342 PMCID: PMC6584016 DOI: 10.1371/journal.pone.0218625] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Accepted: 06/05/2019] [Indexed: 12/22/2022] Open
Abstract
Oxylipins are metabolites with a variety of biological functions. However, the biosynthetic pathway is widely unknown. It is considered that the first step is the oxygenation of polyunsaturated fatty acids like linoleic acid. Therefore, a lipoxygenase (LOX) from the edible basidiomycete Agrocybe aegerita was investigated. The AaeLOX4 was heterologously expressed in E. coli and purified via affinity chromatography and gel filtration. Biochemical properties and kinetic parameters of the purified AaeLOX4 were determined with linoleic acid and linolenic acid as substrates. The obtained Km, vmax and kcat values for linoleic acid were 295.5 μM, 16.5 μM · min-1 · mg-1 and 103.9 s-1, respectively. For linolenic acid Km, vmax and kcat values of 634.2 μM, 19.5 μM · min-1 · mg-1 and 18.3 s-1 were calculated. Maximum activities were observed at pH 7.5 and 25 °C. The main product of linoleic acid conversion was identified with normal-phase HPLC. This analysis revealed an explicit production of 13-hydroperoxy-9,11-octadecadienoic acid (13-HPOD). The experimental regio specificity is underpinned by the amino acid residues W384, F450, R594 and V635 considered relevant for regio specificity in LOX. In conclusion, HPLC-analysis and alignments revealed that AaeLOX4 is a 13-LOX.
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Affiliation(s)
- Dominik Karrer
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Giessen, Hesse, Germany
| | - Martin Rühl
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Giessen, Hesse, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology IME Business Area Bioresources, Giessen, Hesse, Germany
- * E-mail:
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12
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Kim HW, Lee SM, Seo JA, Kim YS. Effects of pH and Cultivation Time on the Formation of Styrene and Volatile Compounds by Penicillium expansum. Molecules 2019; 24:molecules24071333. [PMID: 30987370 PMCID: PMC6479942 DOI: 10.3390/molecules24071333] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 03/29/2019] [Accepted: 03/29/2019] [Indexed: 11/16/2022] Open
Abstract
Styrene can be formed by the microbial metabolism of bacteria and fungi. In our previous study, styrene was determined as a spoilage marker of Fuji apples decayed by Penicillium expansum, which is responsible for postharvest diseases. In the present study, P. expansum was cultivated in potato dextrose broth added with phenylalanine—which is a precursor of styrene—using different initial pH values and cultivation times. Volatile compounds were extracted and analyzed using gas chromatography-mass spectrometry (GC-MS) combined with stir-bar sorptive extraction. The 76 detected volatile compounds included 3-methylbutan-1-ol, 3-methyl butanal, oct-1-en-3-ol, geosmin, nonanal, hexanal, and γ-decalactone. In particular, the formation of 10 volatile compounds derived from phenylalanine (including styrene and 2-phenylethanol) showed different patterns according to pH and the cultivation time. Partial least square-discriminant analysis (PLS-DA) plots indicated that the volatile compounds were affected more by pH than by the cultivation time. These results indicated that an acidic pH enhances the formation of styrene and that pH could be a critical factor in the production of styrene by P. expansum. This is the first study to analyze volatile compounds produced by P. expansum according to pH and cultivation time and to determine their effects on the formation of styrene.
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Affiliation(s)
- Hye Won Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
| | - Sang Mi Lee
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
| | - Jeong-Ah Seo
- School of Systems Biomedical Science, Soongsil University 369 Sangdo-ro, Dongjak-gu, Seoul 06978, Korea.
| | - Young-Suk Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
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13
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Sellami I, Mall V, Schieberle P. Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7428-7440. [PMID: 29889522 DOI: 10.1021/acs.jafc.8b02257] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Application of the aroma extract dilution analysis (AEDA) on the volatiles isolated by extraction/SAFE distillation from NFC (not from concentrate) juice from Hamlin oranges revealed 51 odor-active constituents in the flavor dilution (FD) factor range of 8 to 8192 among which vanillin, wine lactone, and ( R)-linalool appeared with the highest FD factors. The AEDA applied on the volatile fraction of the same batch of juice stored at 0 °C for 10 months under aseptic conditions showed clear changes in the aroma profile as well as in the FD factors of key odorants. The reduction in the intensity of the citrus-like, pungent, green odor attributes in the aroma profile correlated with the loss of 1-penten-3-one, acetaldehyde, and ( Z)-3-hexenal and a clear decrease in hexanal, octanal, nonanal, decanal, and ( E, E)-2,4-decadienal. Quantitation done by stabile isotope dilution assays followed by a calculation of odor activity values (ratio of concentration to odor thresholds in citrate buffer) confirmed that the quick loss of 1-penten-3-one and acetaldehyde already within a few weeks and a significant reduction in nearly all aldehydes over the storage time of 10 months were responsible for the changes in the overall aroma profile of the juice. The same approach applied on Hamlin juice from the next harvest year as well as on chilled stored NFC juice from Valencia oranges confirmed the results for another harvest year and another orange variety.
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Affiliation(s)
- Ines Sellami
- Deutsche Forschungsanstalt für Lebensmittelchemie , Lise-Meitner-Strasse 34 , D-85354 Freising , Germany
| | - Veronika Mall
- Deutsche Forschungsanstalt für Lebensmittelchemie , Lise-Meitner-Strasse 34 , D-85354 Freising , Germany
| | - Peter Schieberle
- Department für Chemie , Technische Universität München , Lise-Meitner-Strasse 34 , D-85354 Freising , Germany
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14
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Dekel A, Pitts RJ, Yakir E, Bohbot JD. Evolutionarily conserved odorant receptor function questions ecological context of octenol role in mosquitoes. Sci Rep 2016; 6:37330. [PMID: 27849027 PMCID: PMC5110965 DOI: 10.1038/srep37330] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Accepted: 10/11/2016] [Indexed: 11/08/2022] Open
Abstract
Olfaction is a key insect adaptation to a wide range of habitats. In the last thirty years, the detection of octenol by blood-feeding insects has been primarily understood in the context of animal host-seeking. The recent discovery of a conserved octenol receptor gene in the strictly nectar-feeding elephant mosquito Toxorhynchites amboinensis (TaOr8) suggests a different biological role. Here, we show that TaOR8 is a functional ortholog of its counterparts in blood-feeding mosquitoes displaying selectivity towards the (R)-enantiomer of octenol and susceptibility to the insect repellent DEET. These findings suggest that while the function of OR8 has been maintained throughout mosquito evolution, the context in which this receptor is operating has diverged in blood and nectar-feeding mosquitoes.
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Affiliation(s)
- Amir Dekel
- Department of Entomology, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| | - Ronald J. Pitts
- Department of Biological Sciences, Vanderbilt University, Nashville, Tennessee, USA
| | - Esther Yakir
- Department of Entomology, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| | - Jonathan D. Bohbot
- Department of Entomology, The Hebrew University of Jerusalem, Rehovot 76100, Israel
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15
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Mashhadi Z, Newcomer ME, Brash AR. The Thr-His Connection on the Distal Heme of Catalase-Related Hemoproteins: A Hallmark of Reaction with Fatty Acid Hydroperoxides. Chembiochem 2016; 17:2000-2006. [PMID: 27653176 PMCID: PMC5267355 DOI: 10.1002/cbic.201600345] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Indexed: 11/10/2022]
Abstract
This review focuses on a group of heme peroxidases that retain the catalase fold in structure, yet show little or no reaction with hydrogen peroxide. Instead of having a role in oxidative defense, these enzymes are involved in secondary metabolite biosynthesis. The prototypical enzyme is catalase-related allene oxide synthase, an enzyme that converts a specific fatty acid hydroperoxide to the corresponding allene oxide (epoxide). Other catalase-related enzymes form allylic epoxides, aldehydes, or a bicyclobutane fatty acid. In all catalases (including these relatives), a His residue on the distal face of the heme is absolutely required for activity. Its immediate neighbor in sequence as well as in 3 D space is conserved as Val in true catalases and Thr in the fatty acid hydroperoxide-metabolizing enzymes. Thr-His on the distal face of the heme is critical in switching the substrate specificity from H2 O2 to fatty acid hydroperoxide.
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Affiliation(s)
- Zahra Mashhadi
- Department of Pharmacology, Vanderbilt Institute of Chemical Biology, Vanderbilt University School of Medicine, Nashville, TN, 37232, USA
| | - Marcia E Newcomer
- Department of Biological Sciences, Louisiana State University, Baton Rouge, LA, 70803, USA
| | - Alan R Brash
- Department of Pharmacology, Vanderbilt Institute of Chemical Biology, Vanderbilt University School of Medicine, Nashville, TN, 37232, USA.
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Abstract
Fungi are widespread in nature and have conquered nearly every ecological niche. Fungi occur not only in terrestrial but also in freshwater and marine environments. Moreover, fungi are known as a rich source of secondary metabolites. Despite these facts, the ecological role of many of these metabolites is still unknown and the chemical ecology of fungi has not been investigated systematically so far. This review intends to present examples of the various chemical interactions of fungi with other fungi, plants, bacteria and animals and to give an overview of the current knowledge of fungal chemical ecology.
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Affiliation(s)
- Peter Spiteller
- Institut für Organische und Analytische Chemie, Universität Bremen, Leobener Straße NW2C, D-28359 Bremen, Germany.
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Cardenia V, Olivero G, Rodriguez-Estrada MT. Thermal oxidation of cholesterol: Preliminary evaluation of 2-methyl-6-heptanone and 3-methylbutanal as volatile oxidation markers. Steroids 2015; 99:161-71. [PMID: 25846978 DOI: 10.1016/j.steroids.2015.03.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/30/2014] [Revised: 03/18/2015] [Accepted: 03/23/2015] [Indexed: 11/27/2022]
Abstract
Cholesterol oxidation in food and model systems is usually monitored by evaluating cholesterol oxidation products, but the analysis is time-consuming and expensive. Therefore, the determination of volatile compounds deriving from cholesterol thermoxidation could be valuable to identify other possible oxidation markers. Cholesterol alone and in the presence of a triacylglycerol mixture (tripalmitin, tristearin, and triolein) were thermoxidized at 170°C for 15min. In both model systems, the total volatile compounds increased three times when oxidation time rose from 5 to 15min. The main classes of volatile compounds were aldehydes, ketones, alcohols and hydrocarbons, displaying a similar behavior in both systems. After 5min of oxidation, 2-methyl-6-heptanone was the main volatile compound, followed by 3-methylpentane, 2,3-dimethyl-1-pentene and 3-methylbutanal. To verify if 2-methyl-6-heptanone could be used as volatile marker of cholesterol oxidation, data were compared with the total cholesterol oxidation products content of each system. A significant correlation between total cholesterol oxidation products content and 2-methyl-6-heptanone amount was found when cholesterol was oxidized alone (r(2)=0.994) and in presence of triacylglycerols (r(2)=0.998). When egg yolk was thermoxidized at 80°C for 6h, 3-methylbutanal was the volatile compound that better explained the oxidative trend in this food system, showing a significant correlation with cholesterol oxidation rate (r=0.91). In conclusion, 2-methyl-6-heptanone and 3-methylbutanal could represent an easy and cheaper strategy for monitoring cholesterol oxidation in model systems and food samples, respectively; however, a deeper investigation on the amount and type of volatile compounds generated from cholesterol oxidation according to the food matrix, should be carried out.
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Affiliation(s)
- Vladimiro Cardenia
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Giulia Olivero
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, 40127 Bologna (BO), Italy
| | - Maria Teresa Rodriguez-Estrada
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy; Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, 40127 Bologna (BO), Italy.
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Kihara H, Tanaka M, Yamato KT, Horibata A, Yamada A, Kita S, Ishizaki K, Kajikawa M, Fukuzawa H, Kohchi T, Akakabe Y, Matsui K. Arachidonic acid-dependent carbon-eight volatile synthesis from wounded liverwort (Marchantia polymorpha). PHYTOCHEMISTRY 2014; 107:42-9. [PMID: 25174554 DOI: 10.1016/j.phytochem.2014.08.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2014] [Revised: 07/25/2014] [Accepted: 08/07/2014] [Indexed: 05/13/2023]
Abstract
Eight-carbon (C8) volatiles, such as 1-octen-3-ol, octan-3-one, and octan-3-ol, are ubiquitously found among fungi and bryophytes. In this study, it was found that the thalli of the common liverwort Marchantia polymorpha, a model plant species, emitted high amounts of C8 volatiles mainly consisting of (R)-1-octen-3-ol and octan-3-one upon mechanical wounding. The induction of emission took place within 40min. In intact thalli, 1-octen-3-yl acetate was the predominant C8 volatile while tissue disruption resulted in conversion of the acetate to 1-octen-3-ol. This conversion was carried out by an esterase showing stereospecificity to (R)-1-octen-3-yl acetate. From the transgenic line of M. polymorpha (des6(KO)) lacking arachidonic acid and eicosapentaenoic acid, formation of C8 volatiles was only minimally observed, which indicated that arachidonic and/or eicosapentaenoic acids were essential to form C8 volatiles in M. polymorpha. When des6(KO) thalli were exposed to the vapor of 1-octen-3-ol, they absorbed the alcohol and converted it into 1-octen-3-yl acetate and octan-3-one. Therefore, this implied that 1-octen-3-ol was the primary C8 product formed from arachidonic acid, and further metabolism involving acetylation and oxidoreduction occurred to diversify the C8 products. Octan-3-one was only minimally formed from completely disrupted thalli, while it was formed as the most abundant product in partially disrupted thalli. Therefore, it is assumed that the remaining intact tissues were involved in the conversion of 1-octen-3-ol to octan-3-one in the partially disrupted thalli. The conversion was partly promoted by addition of NAD(P)H into the completely disrupted tissues, suggesting an NAD(P)H-dependent oxidoreductase was involved in the conversion.
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Affiliation(s)
- Hirotomo Kihara
- Graduate School of Medicine (Agriculture), Yamaguchi University, Japan
| | - Maya Tanaka
- Graduate School of Medicine (Agriculture), Yamaguchi University, Japan; Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Japan
| | - Katsuyuki T Yamato
- Department of Biology-Oriented Science and Technology, Kinki University, Japan
| | - Akira Horibata
- Department of Biology-Oriented Science and Technology, Kinki University, Japan
| | - Atsushi Yamada
- Department of Biology-Oriented Science and Technology, Kinki University, Japan
| | - Sayaka Kita
- Department of Biology-Oriented Science and Technology, Kinki University, Japan
| | - Kimitsune Ishizaki
- Department of Biology, Graduate School of Science, Kobe University, Japan
| | | | | | | | - Yoshihiko Akakabe
- Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Japan
| | - Kenji Matsui
- Graduate School of Medicine (Agriculture), Yamaguchi University, Japan.
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Wang Q, Jin G, Jin Y, Ma M, Wang N, Liu C, He L. Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME-GC/MS, electronic nose, and principal component analysis method. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400016] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Qingling Wang
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
- Food College; Shihezi University; Xinjiang Autonomus Region Shihezi, P. R. China
| | - Guofeng Jin
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Meihu Ma
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Ning Wang
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Chunyou Liu
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
| | - Liyuan He
- National Research and Development Center for Egg Processing; College of Food Science and Technology of Huazhong Agricultural University; Wuhan Hubei, P. R. China
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Brash AR, Niraula NP, Boeglin WE, Mashhadi Z. An ancient relative of cyclooxygenase in cyanobacteria is a linoleate 10S-dioxygenase that works in tandem with a catalase-related protein with specific 10S-hydroperoxide lyase activity. J Biol Chem 2014; 289:13101-11. [PMID: 24659780 DOI: 10.1074/jbc.m114.555904] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
In the course of exploring the scope of catalase-related hemoprotein reactivity toward fatty acid hydroperoxides, we detected a novel candidate in the cyanobacterium Nostoc punctiforme PCC 73102. The immediate neighboring upstream gene, annotated as "cyclooxygenase-2," appeared to be a potential fatty acid heme dioxygenase. We cloned both genes and expressed the cDNAs in Escherichia coli, confirming their hemoprotein character. Oxygen electrode recordings demonstrated a rapid (>100 turnovers/s) reaction of the heme dioxygenase with oleic and linoleic acids. HPLC, including chiral column analysis, UV, and GC-MS of the oxygenated products, identified a novel 10S-dioxygenase activity. The catalase-related hemoprotein reacted rapidly and specifically with linoleate 10S-hydroperoxide (>2,500 turnovers/s) with a hydroperoxide lyase activity specific for the 10S-hydroperoxy enantiomer. The products were identified by NMR as (8E)10-oxo-decenoic acid and the C8 fragments, 1-octen-3-ol and 2Z-octen-1-ol, in ∼3:1 ratio. Chiral HPLC analysis established strict enzymatic control in formation of the 3R alcohol configuration (99% enantiomeric excess) and contrasted with racemic 1-octen-3-ol formed in reaction of linoleate 10S-hydroperoxide with hematin or ferrous ions. The Nostoc linoleate 10S-dioxygenase, the sequence of which contains the signature catalytic sequence of cyclooxygenases and fungal linoleate dioxygenases (YRWH), appears to be a heme dioxygenase ancestor. The novel activity of the lyase expands the known reactions of catalase-related proteins and functions in Nostoc in specific transformation of the 10S-hydroperoxylinoleate.
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Affiliation(s)
- Alan R Brash
- From the Department of Pharmacology and the Vanderbilt Institute of Chemical Biology, Vanderbilt University, Nashville, Tennessee 37232
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Grosshauser S, Schieberle P. Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3804-3813. [PMID: 23581517 DOI: 10.1021/jf4006752] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Application of aroma extract dilution analysis (AEDA) on the volatile fraction isolated from pan-fried white mushrooms ( Agaricus bisporus L.) revealed 40 odor-active compounds in the flavor dilution (FD) factor range of 8-8192, among which the caramel-like smelling 4-hydroxy-2,5-dimethylfuran-3(2H)-one showed the highest FD factor of 8192, followed by 2-propionyl-1-pyrroline (popcorn-like) and 3-hydroxy-4,5-dimethylfuran-2(5H)-one (seasoning-like). A total of 36 compounds are reported for the first time in processed mushrooms, and 25 odorants showing the highest FD factors were then quantitated by stable isotope dilution assays and their odor activity values (OAVs) were calculated as ratio of their concentrations to their odor thresholds. Among them, 3-methylbutanal (malty), 3-(methylthio)propanal (cooked potato), and 2-acetyl-1-pyrroline (popcorn-like) showed the highest OAVs (>100) in the pan-fried mushrooms, followed by 1-octen-3-one, 2-propionyl-1-pyrroline, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, phenylacetaldehyde, 2,3-diethyl-5-methylpyrazine, and 3-hydroxy-4,5-dimethylfuran-2(5H)-one with OAVs >10. An aqueous aroma recombinate containing 13 odorants (OAV > 1) in their actual concentrations in the fried mushrooms showed a good similarity to the original aroma profile. The quantitation of the key odorants in raw mushrooms, identified with high FD factors during the AEDA, revealed that numerous odorants were quantitatively changed by the frying process, but in particular the concentrations of 2-phenylacetaldehyde and 3-methylbutanal were higher by factors of ∼40 and 6, respectively, compared to the amounts in the processed mushrooms. The data suggested an enzymatic formation of both Strecker aldehydes by the cut mushroom tissue. In total, 26 odorants were newly identified in raw mushrooms.
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Affiliation(s)
- Sonja Grosshauser
- Deutsche Forschungsanstalt für Lebensmittelchemie , Lise-Meitner-Straße 34, 85354 Freising, Germany
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Berendsen RL, Kalkhove SIC, Lugones LG, Baars JJP, Wösten HAB, Bakker PAHM. Effects of the mushroom-volatile 1-octen-3-ol on dry bubble disease. Appl Microbiol Biotechnol 2013; 97:5535-43. [DOI: 10.1007/s00253-013-4793-1] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2013] [Revised: 02/17/2013] [Accepted: 02/19/2013] [Indexed: 11/28/2022]
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Mould starter cultures for dry sausages-selection, application and effects. Meat Sci 2012; 65:935-48. [PMID: 22063673 DOI: 10.1016/s0309-1740(02)00281-4] [Citation(s) in RCA: 111] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2002] [Accepted: 10/15/2002] [Indexed: 11/24/2022]
Abstract
The use of moulds on sausage surfaces can lead to both desirable and undesirable effects. The pursued effects are mainly related to successful production or consumer appeal. The undesirable effects are usually connected to growth of undesirable moulds. Most importantly, moulds may produce highly toxic secondary metabolites and β-lactams. Inoculations of sausages with moulds were traditionally done with the indigenous flora of the processing plants, the so-called houseflora, which was mainly composed of penicillia and aspergilli. The gradual shift in sausage production from small local producers to large-scale factories and increasing awareness of the risks for consumer safety has paved the way for industrialised procution of mould starter cultures. The industrialized starter cultures are carefully selected among hundreds of candidates going through multi-stage concepts including several analytical and biochemical investigations. While the technological aspects of mould inoculations are fairly resolved, its influence on prodution of secondary metabolites is yet emerging. Moulds produce enzymes for the degredation of lipid- and protein-matter, but studies show that the proteolytic and lipolytic capabilities differs significantly both between strains and is highly dependent on media, pH and temperature. Only few studies have addressed the aroma impact of mould growth on sausages, but information from related areas like milk based systems or sausage models still gives a quite clear picture of which components are important and their possible routes of information. One example is that methyl ketones play significant roles in the flavour of Blue cheeses. Here the presence and production of methyl ketones is ascribed to the β-oxidation activities of moulds and therefore investigations in sausages flavour have successfully focused on confirming this relationship and its aroma influence. Sausage producers are interested in using the established knowledge on aroma formation in sausages for improving aroma and texture but also for shortening ripening periods or even expanding shelf life. Addition of concentrates of enzymes have yielded some positive results but it is clear that the use of enzymes as additives in sausages production is not straightforward. To ensure optimal consumer safety starter cultures should be applied to achieve maximal controll over the mould population. Starter strains should under no circumstances show pathogenic or toxigenic signs in neither chemical or biological test. Additionally they should not be able to produce antibiotics.
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Plagemann I, Zelena K, Krings U, Berger RG. Volatile flavours in raw egg yolk of hens fed on different diets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2061-2065. [PMID: 21538364 DOI: 10.1002/jsfa.4420] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2010] [Revised: 02/09/2011] [Accepted: 03/11/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND Recent studies have suggested that the composition of lipophilic components of egg yolk is influenced by the feed. The aim of the present study was to isolate volatile flavours from egg yolk after different feeding trials using solvent extraction and thin layer high-vacuum distillation. The resulting aroma extract was analysed by various gas chromatographic techniques. Chickens were either fed with laying meal, laying meal plus cabbage and onion or laying meal plus rapeseed oil or held in free-range. RESULTS The predominating odour impressions were described as onion-like. Comparing all analytical and sensory data of the flavour extracts, there were minimal differences among the respective samples. Free-range eggs contained fewer volatile compounds than the other samples, whereas rapeseed oil supplementation caused an enrichment of sulfur compounds. CONCLUSION While data from gas chromatography/flame ionisation detection, gas chromatography/mass spectrometry and gas chromatography/olfactometry were less conclusive, the results from sulfur-specific analysis using gas chromatography/flame photometric detection showed a considerable effect. However, because of the low abundance of sulfur compounds in the yolk, these differences are not expected to be perceivable by the consumer.
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Affiliation(s)
- Ina Plagemann
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Hannover, Germany
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25
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Kalač P. Chemical composition and nutritional value of European species of wild growing mushrooms: A review. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.07.077] [Citation(s) in RCA: 413] [Impact Index Per Article: 27.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Thakeow P, Angeli S, Weissbecker B, Schütz S. Antennal and behavioral responses of Cis boleti to fungal odor of Trametes gibbosa. Chem Senses 2008; 33:379-87. [PMID: 18283043 DOI: 10.1093/chemse/bjn005] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Cis boleti (Coleoptera: Ciidae) preferentially colonizes fungi from the genus Trametes that are known as important wood decomposers. The aim of our research was to investigate if C. boleti uses the chemical volatile composition of its fungal host, Trametes gibbosa, as a key attraction factor. Therefore, the T. gibbosa fruiting body volatiles were analysed by using gas chromatography-mass spectrometry, with parallel electroantennographic detection (GC-MS/EAD) using adults of C. boleti. Furthermore, we examined the behavioral responses of C. boleti to the T. gibbosa volatile compounds. The dominant component of the T. gibbosa fruiting body bouquet was 1-octen-3-ol. Other volatiles, like the aldehydes hexanal, nonanal, and (E,E)-2,4-decadienal and the terpene alpha-bisabolol, were present in minor quantities. 1-Octen-3-ol was released with a ratio of the (R)- and (S)-enantiomers of 93:7, respectively. Electroantennography (EAG) employing C. boleti antennae yielded consistently dominant responses to 1-octen-3-ol. GC-EAD and EAG responses to pure standard compounds showed that C. boleti also perceived other host fungal volatiles. A highly significant attraction to 1-octen-3-ol was observed in behavioral tests. Female beetles were significantly attracted to the (S)-(+)- enantiomer at 10 times lower doses than male beetles. Our finding is the first direct proof that ciid beetles use 1-octen-3-ol as a key cue for host finding.
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Affiliation(s)
- Prodpran Thakeow
- Institute of Forest Zoology and Forest Conservation, University of Göttingen, 37077 Göttingen, Germany.
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Kavishree S, Hemavathy J, Lokesh B, Shashirekha M, Rajarathnam S. Fat and fatty acids of Indian edible mushrooms. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.06.018] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kline DL, Allan SA, Bernier UR, Welch CH. Evaluation of the enantiomers of 1-octen-3-ol and 1-octyn-3-ol as attractants for mosquitoes associated with a freshwater swamp in Florida, U.S.A. MEDICAL AND VETERINARY ENTOMOLOGY 2007; 21:323-331. [PMID: 18092970 DOI: 10.1111/j.1365-2915.2007.00697.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Field studies were conducted at wooded wetlands in Gainesville, FL, U.S.A., to assess responses of natural populations of adult mosquitoes (Diptera: Culicidae) to American Biophysics MM-X and Coleman MD-2500 traps baited with enantiomers of 1-octen-3-ol, a naturally occurring compound, and 1-octyn-3-ol, a closely related synthetic compound. Overall, the same species of mosquitoes were attracted by all enantiomers, although the (R)-(+) isomer of octenol generally attracted more species, and it is the isomer produced in greatest proportion in nature. Traps baited with the R-enantiomer caught greater numbers of mosquitoes than those baited with the S-enantiomer of each compound, whereas traps baited with S-enantiomers were equally or slightly less attractive than those baited with carbon dioxide only.
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Affiliation(s)
- D L Kline
- Center for Medical, Agricultural and Veterinary Entomology, United States, Department of Agriculture/Agriculture Research Service, Gainesville, Florida, U.S.A.
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Wadman MW, van Zadelhoff G, Hamberg M, Visser T, Veldink GA, Vliegenthart JFG. Conversion of linoleic acid into novel oxylipins by the mushroom Agaricus bisporus. Lipids 2005; 40:1163-70. [PMID: 16459929 DOI: 10.1007/s11745-005-1481-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Oxylipins are associated with important processes of the fungal life cycle, such as spore formation. Here, we report the formation of FA metabolites in Agaricus bisporus. Incubation of a crude extract of lamellae with linoleic acid (18:2) led to the extensive formation of two oxylipins. They were identified as 8(R)-hydroxy-9Z,12Z-octadecadienoic acid (8-HOD) and 8(R),11 (S)-dihydroxy-9Z,12Z-octadecadienoic acid (8,11-diHOD) by using RP-HPLC, GC-MS, IR, GC-MS analysis of diastereomeric derivatives, and 1H NMR and 13C NMR spectroscopy. Neither compound has been reported before in A. bisporus. Oleic (18:1), alpha-linolenic (18:3n-3), and gamma-linolenic (18:3n-6) acids were converted into their 8-hydroxy derivatives as well, and 18:3n-3 was further metabolized to its 8,11-diol derivative. Reactions with [U-13C]18:2 demonstrated that the compounds 8-HOD and 8,11-diHOD were formed from exogenously supplied 18:2. When [U-13C]8-HOD was supplied, it was not converted into 8,11-diHOD, indicating that it was not an intermediate in the formation of 8,11-diHOD. When a crude extract of A. bisporus was incubated under an atmosphere of 16O2/18O2, the two hydroxyl groups of 8,11-diHOD contained either two 180 atoms or two 60 atoms. Species that contained one of each isotope could not be detected. We propose that the formation of the 8,11-dihydroxy compounds occurs through either an 8,11-endoperoxy, an 8-peroxo free radical, or an 8-hydroperoxy intermediate. In the latter case, the reaction should be catalyzed by dioxygenase with novel specificity.
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Affiliation(s)
- Mayken W Wadman
- Department of Bio-organic Chemistry, Utrecht University, 3584-CH, Utrecht, The Netherlands
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Morawicki RO, Beelman RB, Peterson D. Recovery and Purification of 10-oxo-trans-8-decenoic Acid Enzymatically Produced Using a Crude Homogenate of Agaricus bisporus. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11506.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Pérez-Gilabert M, Sánchez-Felipe I, Morte A, García-Carmona F. Kinetic properties of lipoxygenase from desert truffle (Terfezia claveryi Chatin) ascocarps: effect of inhibitors and activators. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:6140-5. [PMID: 16029008 DOI: 10.1021/jf050521b] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
There is very little information available on the kinetic characteristics of fungal lipoxygenases (LOXs) because most data on the mechanism of this enzyme concern soybean LOX. In this paper, the kinetic properties of LOX from Terfezia claveryi Chatin ascocarps were studied for the first time. The enzyme did not show the "substrate aggregation-dependent activity" described for other LOXs and presented a K(m) for linoleic acid of 41 microM at pH 7.0. The effect of different inhibitors was also studied. The enzyme presented the characteristic lag phase of other LOXs, and the influence of different factors on its duration was analyzed. The lag period was reduced not only by the product of the reaction (13-HPOD) but also by 9-HPOD. Calculation of the activation constant is proposed for the first time as a useful tool for the characterization of LOX because this method makes it possible to quantify the effectiveness of different hydroperoxides as LOX activators. The activation constants obtained were 0.3 and 6.4 microM for 13- and 9-HPOD, respectively; thus, the product of the reaction was approximately 21-fold more effective than 9-HPOD as a T. claveryi LOX activator.
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Affiliation(s)
- Manuela Pérez-Gilabert
- Departamento de Bioquímica y Biología Molecular-A, Facultad de Biología, Universidad de Murcia, Campus de Espinardo, E-30071 Murcia, Spain.
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Optimization for Effective Bioproduction of Natural (-)-1-Octen-3-ol by Lipoxygenase and Hydroperoxide Lyase from Agaricus bisporus. ACTA ACUST UNITED AC 2005. [DOI: 10.3746/jkfn.2005.34.6.899] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Pérez-Gilabert M, Sánchez-Felipe I, García-Carmona F. Purification and partial characterization of lipoxygenase from desert truffle (Terfezia claveryi Chatin) ascocarps. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:3666-3671. [PMID: 15853417 DOI: 10.1021/jf048087l] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A lipoxygenase from Terfezia claveryi Chatin ascocarp, a mycorrhizal hypogeous fungus, is described for the first time. The higher proportion of PUFA in T. claveryi ascocarps makes lipid rancidity the main factor limiting its storage life. Thus, the studies on LOX from T. claveryi are important because this enzyme, among other roles, may be involved in an alteration of lipids leading to consumer rejection. The enzyme has been purified to apparent homogeneity by phase partitioning in the presence of Triton X-114, followed by two steps of cation-exchange chromatography. The purified T. claveryi LOX preparation consisted of a single major band with an apparent molecular mass of 66 kDa after sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The enzymic activity exhibited a strong specificity toward linoleic and linolenic acids as substrates, while only 32% activity was observed using gamma-linolenic acid. The pH optimum of this enzyme was pH 7.0. When the enzyme reacted with linoleic acid, it produced a single peak, which comigrated with standard 13-hydroperoxy-octadecadienoic acid; 13-hydroperoxy-octadecatrienoic acid was produced during the reaction with linolenic acid.
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Affiliation(s)
- Manuela Pérez-Gilabert
- Departamento de Bioquímica y Biología Molecular-A, Facultad de Biología, Universidad de Murcia, Campus de Espinardo, E-30071 Murcia, Spain
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Husson F, Krumov KN, Cases E, Cayot P, Bisakowski B, Kermasha S, Belin JM. Influence of medium composition and structure on the biosynthesis of the natural flavour 1-octen-3-ol by Penicillium camemberti. Process Biochem 2005. [DOI: 10.1016/j.procbio.2004.06.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Neue Lipoxygenase-/Hydroperoxid-Lyase-Biosynthesewege im MoosPhyscomitrella patens. Angew Chem Int Ed Engl 2004. [DOI: 10.1002/ange.200460686] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Wichard T, Göbel C, Feussner I, Pohnert G. Unprecedented Lipoxygenase/Hydroperoxide Lyase Pathways in the MossPhyscomitrella patens. Angew Chem Int Ed Engl 2004; 44:158-61. [PMID: 15599905 DOI: 10.1002/anie.200460686] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Thomas Wichard
- Max-Planck-Institut für Chemische Okologie, Hans-Knöll-Strasse 8, 07745 Jena, Germany
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Senger T, Wichard T, Kunze S, Göbel C, Lerchl J, Pohnert G, Feussner I. A multifunctional lipoxygenase with fatty acid hydroperoxide cleaving activity from the moss Physcomitrella patens. J Biol Chem 2004; 280:7588-96. [PMID: 15611050 DOI: 10.1074/jbc.m411738200] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
A complex mixture of fatty acid-derived aldehydes, ketones, and alcohols is released upon wounding of the moss Physcomitrella patens. To investigate the formation of these oxylipins at the molecular level we isolated a lipoxygenase from P. patens, which was identified in an EST library by sequence homology to lipoxygenases from plants. Sequence analysis of the cDNA showed that it exhibits a domain structure similar to that of type2 lipoxygenases from plants, harboring an N-terminal import signal for chloroplasts. The recombinant protein was identified as arachidonate 12-lipoxygenase and linoleate 13-lipoxygenase with a preference for arachidonic acid and eicosapentaenoic acid. In contrast to any other lipoxygenase cloned so far, this enzyme exhibited in addition an unusual high hydroperoxidase and also a fatty acid chain-cleaving lyase activity. Because of these unique features the pronounced formation of (2Z)-octen-1-ol, 1-octen-3-ol, the dienal (5Z,8Z,10E)-12-oxo-dodecatrienoic acid and 12-keto eicosatetraenoic acid was observed when arachidonic acid was administered as substrate. 12-Hydroperoxy eicosatetraenoic acid was found to be only a minor product. Moreover, the P. patens LOX has a relaxed substrate tolerance accepting C(18)-C(22) fatty acids giving rise to even more LOX-derived products. In contrast to other lipoxygenases a highly diverse product spectrum is formed by a single enzyme accounting for most of the observed oxylipins produced by the moss. This single enzyme might, in a fast and effective way, be involved in the formation of signal and/or defense molecules thus contributing to the broad resistance of mosses against pathogens.
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Affiliation(s)
- Toralf Senger
- Institut für Pflanzengenetik und Kulturpflanzenforschung (IPK), Corrensstr. 3, D-06466 Gatersleben, Germany
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Okull DO, Beelman RB, Gourama H. Antifungal activity of 10-oxo-trans-8-decenoic acid and 1-octen-3-ol against Penicillium expansum in potato dextrose agar medium. J Food Prot 2003; 66:1503-5. [PMID: 12929847 DOI: 10.4315/0362-028x-66.8.1503] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
In mushrooms, 10-oxo-trans-8-decenoic acid (ODA) and 1-octen-3-ol are secondary metabolites produced naturally by the enzymatic breakdown of linoleic acid. Both compounds were determined to inhibit the mycelial growth of Penicillium expansum PP497A, a common food spoilage organism, when added to potato dextrose agar medium. ODA and 1-octen-3-ol were inhibitory at concentrations of > 1.25 mM (230 microg/g for ODA and 160 microg/g for 1-octen-3-ol). At pH 5.6, 1-octen-3-ol was more inhibitory than ODA. However, at pH 3.5, both compounds (especially ODA) were more inhibitory than they were at pH 5.6. This finding indicates that the undissociated carboxyl of ODA was important for inhibition. At a concentration of 2.5 mM and a pH of 3.5, ODA and 1-octen-3-ol inhibited growth by 43.1 and 41.9%, respectively. An additive effect was observed when both compounds were added at a combined concentration of > or = 1.25 mM; when both were added at a combined concentration of 2.5 mM, mycelial growth was inhibited by 48.8 and 72.8% at pHs of 5.6 and 3.5, respectively. Although the antifungal activity levels for these two compounds were lower than those observed for equal molar concentrations of sorbate, a common antifungal compound, these findings indicate that further investigation of the potential of ODA and 1-octen-3-ol for use as natural food preservatives is warranted.
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Affiliation(s)
- Derrick O Okull
- Department of Food Science, Pennsylvania State University, University Park, Pennsylvania 16802, USA
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Kermasha S, Perraud X, Bisakowski B, Husson F. Production of flavor compounds by hydroperoxide lyase from enzymatic extracts of Penicillium sp. ACTA ACUST UNITED AC 2002. [DOI: 10.1016/s1381-1177(02)00202-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Husson F, Thomas M, Kermasha S, Belin JM. Effect of linoleic acid induction on the production of 1-octen-3-ol by the lipoxygenase and hydroperoxide lyase activities of Penicillium camemberti. ACTA ACUST UNITED AC 2002. [DOI: 10.1016/s1381-1177(02)00187-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Kuribayashi T, Kaise H, Uno C, Hara T, Hayakawa T, Joh T. Purification and characterization of lipoxygenase from Pleurotus ostreatus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:1247-1253. [PMID: 11853512 DOI: 10.1021/jf0112217] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Lipoxygenase was purified homogeneously from cups of Pleurotus ostreatus by Sephacryl S-400 HR gel filtration, Dyematrex Green A affinity, and DEAE-Toyopearl 650M ion-exchange chromatographies. The molecular weight of the enzyme was estimated to be 67,000 by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and 66,000 by gel filtration; the isoelectric point was pH 5.1. The optimum pH and temperature of the enzymatic activity were 8.0 and 25 degrees C, respectively. The enzyme contained non-heme iron, and a thiol group seemed to be involved in its activity. The K(m), V(max), and k(cat) values of the enzyme for linoleic acid were 0.13 mM, 23.4 micromol.min(-1).mg(-1), and 25.7 s(-1), respectively. The enzyme showed high specificity toward linoleic acid. When linoleic acid was incubated with the enzyme, 13-hydroperoxy-9Z,11E-octadecadienoic acid was found to be the main oxidative product.
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Affiliation(s)
- Takashi Kuribayashi
- Graduate School of Science and Technology and Faculty of Agriculture, Niigata University, Ikarashi 2-8050 Niigata, Niigata 950-2181, Japan
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Husson F, Bompas D, Kermasha S, Belin J. Biogeneration of 1-octen-3-ol by lipoxygenase and hydroperoxide lyase activities of Agaricus bisporus. Process Biochem 2001. [DOI: 10.1016/s0032-9592(01)00201-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Characterization of lipoxygenase activity from a partially purified enzymic extract from Morchella esculenta. Process Biochem 2000. [DOI: 10.1016/s0032-9592(00)00159-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10-Oxo-trans-8-decenoic acid (ODA): production, biological activities, and comparison with other hormone-like substances in Agaricus bisporus*. Enzyme Microb Technol 2000; 26:243-251. [PMID: 10689084 DOI: 10.1016/s0141-0229(99)00139-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
The few well-characterized fungal growth-regulating substances include 10-oxo-trans-8-decenoic acid (ODA) and hercynine. This report deals with production and tissue location of ODA. It also describes some biological activities of addition of ODA, hercynine, and cytokinins on growth and postharvest morphogenesis of Agaricus bisporus. Production of ODA in sporophore extracts was limited mainly by oxygen availability and the possible occurrence of a competitive metabolic pathway. Presumably synthesized within the stipe and skin tissues, ODA accumulated in the gills. Mycelium growth rate on a potato-based medium was significantly increased in the presence of ODA. Moreover, stipe lengthening was slightly stimulated by 10 or 100 µM ODA. Although these findings were similar to previous ones (Mau JL, Beelman RB, Ziegler GR. Phytochemistry 1992;31:4059-64), ODA appeared poorly active in our assays and mycelium growth on asparagine-glucose medium was strongly inhibited by 200 µM ODA. In contrast with cytokinins or hercynine, ODA did not speed up cap opening. Finally, tests carried out on animal cells suggested a dose-dependent cytotoxic effect of ODA.
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Spiteller G, Kern W, Spiteller P. Investigation of aldehydic lipid peroxidation products by gas chromatography–mass spectrometry. J Chromatogr A 1999. [DOI: 10.1016/s0021-9673(98)01078-4] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Jeleń H, Wasowicz E. Volatile fungal metabolites and their relation to the spoilage of agricultural commodities. FOOD REVIEWS INTERNATIONAL 1998. [DOI: 10.1080/87559129809541170] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Assaf S, Hadar Y, Dosoretz CG. 1-Octen-3-ol and 13-hydroperoxylinoleate are products of distinct pathways in the oxidative breakdown of linoleic acid by Pleurotus pulmonarius. Enzyme Microb Technol 1997. [DOI: 10.1016/s0141-0229(97)00019-7] [Citation(s) in RCA: 81] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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