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Dickey RM, Gopal MR, Nain P, Kunjapur AM. Recent developments in enzymatic and microbial biosynthesis of flavor and fragrance molecules. J Biotechnol 2024; 389:43-60. [PMID: 38616038 DOI: 10.1016/j.jbiotec.2024.04.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/08/2024] [Accepted: 04/08/2024] [Indexed: 04/16/2024]
Abstract
Flavors and fragrances are an important class of specialty chemicals for which interest in biomanufacturing has risen during recent years. These naturally occurring compounds are often amenable to biosynthesis using purified enzyme catalysts or metabolically engineered microbial cells in fermentation processes. In this review, we provide a brief overview of the categories of molecules that have received the greatest interest, both academically and industrially, by examining scholarly publications as well as patent literature. Overall, we seek to highlight innovations in the key reaction steps and microbial hosts used in flavor and fragrance manufacturing.
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Affiliation(s)
- Roman M Dickey
- Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, DE 19711, USA
| | - Madan R Gopal
- Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, DE 19711, USA
| | - Priyanka Nain
- Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, DE 19711, USA
| | - Aditya M Kunjapur
- Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, DE 19711, USA.
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2
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Zhao J, Xu Y, Ding Z, Wu Q, Li W, Sun B, Li X. Discovery and mechanism explanation of a novel green biocatalyst esterase Bur01 from Burkholderia ambifaria for ester synthesis under aqueous phase. Int J Biol Macromol 2024; 272:132630. [PMID: 38810853 DOI: 10.1016/j.ijbiomac.2024.132630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/21/2024] [Accepted: 05/22/2024] [Indexed: 05/31/2024]
Abstract
Biocatalyst catalyzing the synthesis of esters under aqueous phase is an alternative with green and sustainable characteristics. Here, a biocatalyst esterase Bur01 was identified through genome sequencing and gene library construction from a Burkholderia ambifaria BJQ0010 with efficient ester synthesis property under aqueous phase for the first time. Bur01 was soluble expressed and the purified enzyme showed the highest activity at pH 4.0 and 40 °C. It had a broad substrate spectrum, especially for ethyl esters. The structure of Bur01 was categorized as a member of α/β fold hydrolase superfamily. The easier opening of lid under aqueous phase and the hydrophobicity of substrate channel contribute to easier access to the active center for substrate. Molecular docking and site-directed mutation demonstrated that the oxyanion hole Ala22, Met112 and π-bond stacking between His24 and Phe217 played essential roles in catalytic function. The mutants V149A, V149I, L159I and F137I enhanced enzyme activity to 1.42, 1.14, 1.32 and 2.19 folds due to reduced spatial resistance and increased hydrophobicity of channel and ethyl octanoate with the highest conversion ratio of 68.28 % was obtained for F137I. These results provided new ideas for developing green catalysts and catalytic basis of mechanistic studies for ester synthetase under aqueous phase.
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Affiliation(s)
- Jingrong Zhao
- Ministry of Education, Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Beijing 100048, China; China General Chamber of Commerce, Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Youqiang Xu
- Ministry of Education, Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Beijing 100048, China; China General Chamber of Commerce, Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; Beijing Association for Science and Technology-Food Nutrition and Safety Professional Think Tank Base, Beijing 100048, China
| | - Ze Ding
- Ministry of Education, Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Beijing 100048, China; China General Chamber of Commerce, Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Qiuhua Wu
- Ministry of Education, Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Beijing 100048, China; China General Chamber of Commerce, Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Weiwei Li
- Ministry of Education, Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Beijing 100048, China; China General Chamber of Commerce, Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; Beijing Association for Science and Technology-Food Nutrition and Safety Professional Think Tank Base, Beijing 100048, China
| | - Baoguo Sun
- Ministry of Education, Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Beijing 100048, China; China General Chamber of Commerce, Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xiuting Li
- Ministry of Education, Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Beijing 100048, China; China General Chamber of Commerce, Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; Beijing Association for Science and Technology-Food Nutrition and Safety Professional Think Tank Base, Beijing 100048, China; China Bio-Specialty Food Enzyme Technology Research Development and Promotion Center, Beijing 100048, China.
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Miché L, Dries A, Ammar IB, Davidson S, Cagnacci L, Combet-Blanc Y, Abecassis V, Penton Fernandez G, Christen P. Changes in chemical properties and microbial communities' composition of a forest litter-based biofertilizer produced through aerated solid-state culture under different oxygen conditions. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024:10.1007/s11356-024-33629-8. [PMID: 38755473 DOI: 10.1007/s11356-024-33629-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 05/06/2024] [Indexed: 05/18/2024]
Abstract
Fermented forest litter (FFL) is a bioproduct used as biofertilizer for several decades in Eastern Asia and Latin America. It is locally handcrafted by farmers in anaerobic conditions by fermenting forest litter added with agricultural by-products such as whey, cereal bran, and molasses. The aim of this study was to characterize the FFL process and product through gas and liquid chromatography analyses. It also provides some highlights on the influence of O2 on this solid-state culture. Under anoxic condition, a maximum CO2 production rate (CDPR) of 0.41 mL/h∙g dry matter (dm) was reached after 8 days. The main volatile organic compounds (VOCs) were ethanol and ethyl acetate, with a production rate profile similar to CDPR. After 21 days of culture, no residual sucrose nor lactose was detected. Lactic and acetic acids reached 58.8 mg/g dm and 10.2 mg/g dm, respectively, ensuring the acidification of the matrix to a final pH of 4.72. A metabarcoding analysis revealed that heterolactic acid bacteria (Lentilactobacillus, Leuconostoc), homolactic acid bacteria (Lactococcus), and yeasts (Saccharomyces, Clavispora) were predominant. Predicted genes in the microbiome confirmed the potential link between detected bacteria and acids and VOCs produced. When O2 was fed to the cultures, final pH reached values up to 8.5. No significant amounts of lactic nor acetic acid were found. In addition, a strong shift in microbial communities was observed, with a predominance of Proteobacteria and molds, among which are potential pathogens like Fusarium species. This suggests that particular care must be brought to maintain anoxic conditions throughout the process.
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Affiliation(s)
- Lucie Miché
- IMBE, Aix Marseille Univ, Avignon Univ, CNRS, Marseille, IRD, France
| | - Alizée Dries
- IMBE, Aix Marseille Univ, Avignon Univ, CNRS, Marseille, IRD, France
| | - Inès Ben Ammar
- IMBE, Aix Marseille Univ, Avignon Univ, CNRS, Marseille, IRD, France
| | - Sylvain Davidson
- MIO, Aix Marseille Univ, Univ Toulon, CNRS, Marseille, IRD, France
| | - Loris Cagnacci
- IMBE, Aix Marseille Univ, Avignon Univ, CNRS, Marseille, IRD, France
| | | | | | | | - Pierre Christen
- IMBE, Aix Marseille Univ, Avignon Univ, CNRS, Marseille, IRD, France.
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Zheng G, Yang J, Zhou L, Sinelshchikova A, Lei Q, Lin J, Wuttke S, Jeffrey Brinker C, Zhu W. Multivariate Silicification-Assisted Single Enzyme Structure Augmentation for Improved Enzymatic Activity-Stability Trade-Off. Angew Chem Int Ed Engl 2024:e202406110. [PMID: 38711195 DOI: 10.1002/anie.202406110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 04/24/2024] [Accepted: 05/06/2024] [Indexed: 05/08/2024]
Abstract
The ability to finely tune/balance the structure and rigidity of enzymes to realize both high enzymatic activity and long-term stability is highly desired but highly challenging. Herein, we propose the concept of the "silicazyme", where solid inorganic silica undergoes controlled hybridization with the fragile enzyme under moderate conditions at the single-enzyme level, thus enabling simultaneous structure augmentation, long-term stability, and high enzymatic activity preservation. A multivariate silicification approach was utilized and occurred around individual enzymes to allow conformal coating. To realize a high activity-stability trade-off the structure flexibility/rigidity of the silicazyme was optimized by a component adjustment ternary (CAT) plot method. Moreover, the multivariate organosilica frameworks bring great advantages, including surface microenvironment adjustability, reversible modification capability, and functional extensibility through the rich chemistry of silica. Overall silicazymes represent a new class of enzymes with promise for catalysis, separations, and nanomedicine.
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Affiliation(s)
- Guansheng Zheng
- MOE International Joint Research Laboratory on Synthetic Biology and Medicines, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, 510006, P. R. China
| | - Junxian Yang
- MOE International Joint Research Laboratory on Synthetic Biology and Medicines, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, 510006, P. R. China
| | - Liang Zhou
- MOE International Joint Research Laboratory on Synthetic Biology and Medicines, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, 510006, P. R. China
| | - Anna Sinelshchikova
- BCMaterials, Basque Center for Materials Applications and Nanostructures, UPV/EHUSciencePark, Leioa, 48940, Spain
| | - Qi Lei
- The Second Affiliated Hospital, State Key Laboratory of Respiratory Disease, Guangdong Provincial Key Laboratory of Allergy and Clinical Immunology, Guangzhou Medical University, Guangzhou, 510260, P. R. China
| | - Jiangguo Lin
- Research Department of Medical Sciences, Guangdong Provincial People's Hospital, Guangdong Academy of Medical Sciences, Guangzhou, 510080, P. R. China
| | - Stefan Wuttke
- BCMaterials, Basque Center for Materials Applications and Nanostructures, UPV/EHUSciencePark, Leioa, 48940, Spain
- Ikerbasque, Basque Foundation for Science, Bilbao, 48009, Spain
| | - C Jeffrey Brinker
- Center for Micro-Engineered Materials and the Department of Chemical and Biological Engineering, The University of New Mexico, Albuquerque, New Mexico, 87131, USA
| | - Wei Zhu
- MOE International Joint Research Laboratory on Synthetic Biology and Medicines, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, 510006, P. R. China
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Mockus E, Starkute V, Klupsaite D, Bartkevics V, Borisova A, Sarunaite L, Arlauskiene A, Rocha JM, Bartkiene E. Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici. Foods 2024; 13:1249. [PMID: 38672920 PMCID: PMC11049090 DOI: 10.3390/foods13081249] [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: 03/25/2024] [Revised: 04/13/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
The aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using Pediococcus acidilactici] lentils (Lens culinaris) grown either in pure stands (L) or relay intercropped with winter rye (LR). It was observed that the lentils were suitable substrate for lacto-fermentation. Most of the free amino acid concentrations increased in lentils after both fermentations. The highest concentration of γ-aminobutyric acid was found in SSF LR samples. However, fermentation led to higher biogenic amines (BA) content in lentils. The most abundant fatty acid in lentils was C18:2. SSF lentils showed more complex volatile compound (VC) profiles (with between nine and seventeen new VCs formed), whereas, in SMF samples, between two and five newly VCs were formed. When comparing lentil grown types, L contained significantly higher concentrations of Na, K, Ca, P, Mn, and Se, while LR contained significantly higher concentrations of Fe and Ni. To sum up, fermentation with lactic acid bacteria (LAB) contributed to the improved biological value of lentils; still, the quantity of BA needs to be considered. Further investigations into the P. acidilactici metabolism of certain compounds (such as phenolic and antinutritional compounds) in lentils during fermentation ought to be carried out.
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Affiliation(s)
- Ernestas Mockus
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (V.B.); (A.B.)
| | - Anastasija Borisova
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (V.B.); (A.B.)
| | - Lina Sarunaite
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Agriculture Instituto 1, Akademija, LT-58344 Kėdainiai, Lithuania; (L.S.); (A.A.)
| | - Ausra Arlauskiene
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Agriculture Instituto 1, Akademija, LT-58344 Kėdainiai, Lithuania; (L.S.); (A.A.)
| | - João Miguel Rocha
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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Wang Y, Quan S, Xia Y, Wu Z, Zhang W. Exploring the regulated effects of solid-state fortified Jiuqu and liquid-state fortified agent on Chinese Baijiu brewing. Food Res Int 2024; 179:114024. [PMID: 38342544 DOI: 10.1016/j.foodres.2024.114024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 01/09/2024] [Accepted: 01/12/2024] [Indexed: 02/13/2024]
Abstract
Zaopei is the direct source of Chinese liquor (Baijiu). Adding functional strains to Zaopei is a potential strategy to regulate Baijiu brewing, mainly including the two ways of solid-state fortified Jiuqu (SFJ) and liquid-state fortified agent (LFA). Here, to explore their regulated details, the response patterns of Zaopei microecosystem and the changes in the product features were comprehensively investigated. The results showed that SFJ more positively changed the physicochemical properties of Zaopei and improved its ester content, from 978.57 mg/kg to 1078.63 mg/kg over the fermentation of 30 days, while LFA decreased the content of esters, alcohols, and acids. Microbial analysis revealed that SFJ significantly increased Saccharomycopsis and Aspergillus from the start of fermentation and induced a positive interaction cluster driven by the added functional Paenibacillus, while LFA exhibited a community structure near that of the original microecosystem and led to a simpler network with the reduced microbial nodes and correlations. Metabolism analysis found that both SFJ and LFA weakened the flavor-producing metabolism by suppressing some key enzyme pathways, such as EC 3.2.1.51, EC 4.2.1.47, EC 1.1.1.27, EC 1.1.1.22, EC 1.5.1.10, EC 1.14.11.12. As a result, SFJ improved the raw liquor yield by 28.5 % and endowed the final product with a more fragrant aroma, mainly through ethyl (E)-cinnamate, ethyl isovalerate, ethyl phenacetate with the higher odor activity values, while LFA promoted the yield by 13.2 % and resulted in a purer and less intense aroma through the aroma-active β-damascenone, ethyl heptoate, ethyl phenacetate. These results facilitated the regulated mechanism of SFJ and LFA on Baijiu brewing and indicated that the used functional strains in this study could be applicated in SFJ way for the further industrial-scale application.
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Affiliation(s)
- Yan Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Shikai Quan
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Yu Xia
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Zhengyun Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
| | - Wenxue Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan 620860, China.
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Nothias LF, Schmid R, Garlet A, Cameron H, Leoty-Okombi S, André-Frei V, Fuchs R, Dorrestein PC, Ternes P. Functional metabolomics of the human scalp: a metabolic niche for Staphylococcus epidermidis. mSystems 2024; 9:e0035623. [PMID: 38206014 PMCID: PMC10878091 DOI: 10.1128/msystems.00356-23] [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: 04/24/2023] [Accepted: 11/29/2023] [Indexed: 01/12/2024] Open
Abstract
Although metabolomics data acquisition and analysis technologies have become increasingly sophisticated over the past 5-10 years, deciphering a metabolite's function from a description of its structure and its abundance in a given experimental setting is still a major scientific and intellectual challenge. To point out ways to address this "data to knowledge" challenge, we developed a functional metabolomics strategy that combines state-of-the-art data analysis tools and applied it to a human scalp metabolomics data set: skin swabs from healthy volunteers with normal or oily scalp (Sebumeter score 60-120, n = 33; Sebumeter score > 120, n = 41) were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS), yielding four metabolomics data sets for reversed phase chromatography (C18) or hydrophilic interaction chromatography (HILIC) separation in electrospray ionization (ESI) + or - ionization mode. Following our data analysis strategy, we were able to obtain increasingly comprehensive structural and functional annotations, by applying the Global Natural Product Social Networking (M. Wang, J. J. Carver, V. V. Phelan, L. M. Sanchez, et al., Nat Biotechnol 34:828-837, 2016, https://doi.org/10.1038/nbt.3597), SIRIUS (K. Dührkop, M. Fleischauer, M. Ludwig, A. A. Aksenov, et al., Nat Methods 16:299-302, 2019, https://doi.org/10.1038/s41592-019-0344-8), and MicrobeMASST (S. ZuffaS, R. Schmid, A. Bauermeister, P. W, P. Gomes, et al., bioRxiv:rs.3.rs-3189768, 2023, https://doi.org/10.21203/rs.3.rs-3189768/v1) tools. We finally combined the metabolomics data with a corresponding metagenomic sequencing data set using MMvec (J. T. Morton, A. A. Aksenov, L. F. Nothias, J. R. Foulds, et. al., Nat Methods 16:1306-1314, 2019, https://doi.org/10.1038/s41592-019-0616-3), gaining insights into the metabolic niche of one of the most prominent microbes on the human skin, Staphylococcus epidermidis.IMPORTANCESystems biology research on host-associated microbiota focuses on two fundamental questions: which microbes are present and how do they interact with each other, their host, and the broader host environment? Metagenomics provides us with a direct answer to the first part of the question: it unveils the microbial inhabitants, e.g., on our skin, and can provide insight into their functional potential. Yet, it falls short in revealing their active role. Metabolomics shows us the chemical composition of the environment in which microbes thrive and the transformation products they produce. In particular, untargeted metabolomics has the potential to observe a diverse set of metabolites and is thus an ideal complement to metagenomics. However, this potential often remains underexplored due to the low annotation rates in MS-based metabolomics and the necessity for multiple experimental chromatographic and mass spectrometric conditions. Beyond detection, prospecting metabolites' functional role in the host/microbiome metabolome requires identifying the biological processes and entities involved in their production and biotransformations. In the present study of the human scalp, we developed a strategy to achieve comprehensive structural and functional annotation of the metabolites in the human scalp environment, thus diving one step deeper into the interpretation of "omics" data. Leveraging a collection of openly accessible software tools and integrating microbiome data as a source of functional metabolite annotations, we finally identified the specific metabolic niche of Staphylococcus epidermidis, one of the key players of the human skin microbiome.
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Affiliation(s)
- Louis-Félix Nothias
- Collaborative Mass Spectrometry Innovation Center, University of California San Diego, La Jolla, California, USA
- Skaggs School of Pharmacy and Pharmaceutical Sciences, University of California San Diego, La Jolla, California, USA
| | - Robin Schmid
- Collaborative Mass Spectrometry Innovation Center, University of California San Diego, La Jolla, California, USA
- Skaggs School of Pharmacy and Pharmaceutical Sciences, University of California San Diego, La Jolla, California, USA
- Institute of Organic Chemistry and Biochemistry of the Czech Academy of Sciences, Prague, Czechia
| | | | - Hunter Cameron
- BASF Corporation, Research Triangle Park, North Carolina, USA
| | | | | | | | - Pieter C. Dorrestein
- Collaborative Mass Spectrometry Innovation Center, University of California San Diego, La Jolla, California, USA
- Skaggs School of Pharmacy and Pharmaceutical Sciences, University of California San Diego, La Jolla, California, USA
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Casolari F, Alrashdi S, Carr R, Deng H. Exploring a Streptomyces wax synthase using acyl-SNACs as donor substrates. RSC Chem Biol 2023; 4:742-747. [PMID: 37799584 PMCID: PMC10549239 DOI: 10.1039/d3cb00107e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Accepted: 08/09/2023] [Indexed: 10/07/2023] Open
Abstract
The demand of fragrance and food industries for short/branched wax esters is increasing due to their rich scent and low toxicity. Wax synthase and acyl-CoA:diacylglycerol O-acyltransferase (WS/DGAT) are a family of bacterial enzymes capable of catalysing the production of wax esters. Here, we report that a WS/DGAT from Streptomyces coelicolor is able to mediate the reactions between alcohol acceptors and synthetic acyl-donor mimics, acyl-SNACs. The enzyme displayed considerable substrate tolerance towards acyl-donors with structural diversity. Structural modelling-guided site directed mutagenesis resulted in a variant, L25F, the catalytic efficiency of which was improved toward aromatic, short-linear, and branched acyl-donors compared to the wild type.
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Affiliation(s)
- Federica Casolari
- Department of Chemistry, University of Aberdeen Aberdeen AB24 3UE UK
| | - Saad Alrashdi
- Department of Chemistry, University of Aberdeen Aberdeen AB24 3UE UK
- College of Science and Arts in Gurayat, Jouf University King Khaled Road Saudi Arabia
| | | | - Hai Deng
- Department of Chemistry, University of Aberdeen Aberdeen AB24 3UE UK
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Ma W, Yu J, Yang F, Zhang X, Zhang F, Jin W, Sun Z, Zhao Z, Jia S, Zhong C, Xue J. Metagenomic analysis of the relationship between the microorganisms and the volatiles' development in the wines during spontaneous fermentation from the eastern foothills of the Ningxia Helan mountains in China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6429-6439. [PMID: 37209219 DOI: 10.1002/jsfa.12718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 04/21/2023] [Accepted: 05/20/2023] [Indexed: 05/22/2023]
Abstract
BACKGROUND The natural fermentation of multispecies microbial communities is responsible for unique flavors of winery regions of the eastern foothills of the Ningxia Helan Mountains in China. However, the participation of different microorganisms in the metabolic network for the development of important flavor substances is not clearly defined. Microbial population and diversity on different fermentation phases of Ningxia wine were analyzed by metagenomic sequencing approach. RESULTS Gas chromatography-mass spectrometry and ion chromatography were used to identify flavor components, and 13 esters, 13 alcohols, nine aldehydes and seven ketones were detected in volatile substances with odor activity values > 1, and eight organic acids were detected as important flavor components in young wine. Thus, 52 238 predicted protein-coding genes from 24 genera were identified in the Kyoto Encyclopedia of Genes and Genomes level 2 pathways of global and overview maps, and the genes were primarily involved in amino acid metabolism and carbohydrate metabolism. Major microbial genera (Saccharomyces, Tatumella, Hanseniaspora, Lactobacillus, and Lachancea) were closely related to self-characteristic compound metabolism and further contributed to wine flavor. CONCLUSION This study clarifies the different metabolic roles of microorganisms in flavor formation during Ningxia wine spontaneous fermentation. Saccharomyces, dominant fungi involved in glycolysis and pyruvate metabolism, produces not only ethanol but also two important precursors, pyruvate and acetyl-CoA, which are necessary for the tricarboxylic acid cycle, fatty acid metabolism, amino acid metabolism, and flavor formation. Lactobacillus and Lachancea, dominant bacteria involved in lactic acid metabolism. Tatumella, dominant bacteria involved in amino acid metabolism, fatty acid metabolism, and acetic acid metabolism to produce esters in the Shizuishan City region samples. These findings provide insights into the use of local functional strains to generate unique flavor formation, as well as improved stability and quality, in wine production. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Wenrui Ma
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education), Tianjin University of Science and Technology, Tianjin, China
| | - Jiajun Yu
- International Joint Research Center of Quality and Safety of Alcoholic Beverages, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, China
| | - Fan Yang
- International Joint Research Center of Quality and Safety of Alcoholic Beverages, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, China
| | - Xiaomeng Zhang
- International Joint Research Center of Quality and Safety of Alcoholic Beverages, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, China
| | - Fengjie Zhang
- International Joint Research Center of Quality and Safety of Alcoholic Beverages, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, China
| | - Weiyun Jin
- International Joint Research Center of Quality and Safety of Alcoholic Beverages, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, China
| | - Zhiwei Sun
- International Joint Research Center of Quality and Safety of Alcoholic Beverages, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, China
| | - Zhihui Zhao
- Technology research and development department, Ningxia Chinese Wolfberry Industry Co., Ltd, Zhongwei, China
| | - Shiru Jia
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education), Tianjin University of Science and Technology, Tianjin, China
| | - Cheng Zhong
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education), Tianjin University of Science and Technology, Tianjin, China
| | - Jie Xue
- International Joint Research Center of Quality and Safety of Alcoholic Beverages, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, China
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10
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Wang Y, Quan S, Zhao Y, Xia Y, Zhang R, Ran M, Wu Z, Zhang W. The active synergetic microbiota with Aspergillus as the core dominates the metabolic network of ester synthesis in medium-high temperature Daqu. Food Microbiol 2023; 115:104336. [PMID: 37567625 DOI: 10.1016/j.fm.2023.104336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 07/07/2023] [Accepted: 07/07/2023] [Indexed: 08/13/2023]
Abstract
The active ester-synthesis microorganisms in medium-high temperature Daqu (MHT-Daqu) largely impact the strong-flavor Baijiu quality, while their actual composition and metabolic mechanism remain unclear. Here, to explore how the active microbiota contributes to MHT-Daqu ester biosynthesis, metatranscriptomic and metaproteomic analyses coupled with experimental verification were performed. The results showed that the MHT-Daqu microbiota with the higher ester-forming ability exhibited a more active dynamic alteration from transcription to translation. The genera Aspergillus, Bacillus, Leuconostoc, and Pediococcus could transcribe and translate obviously more ester-forming enzymes. In the ester-synthesis metabolic network, the synergetic microbiota confirmed by interaction analysis, containing Eurotiales, Bacillales, and Saccharomycetales, played an essential role, in which the Eurotiales and its representative genus Aspergillus contributed the highest transcript and protein abundance in almost every metabolic process, respectively. The recombined fermentation verified that their corresponding genera could produce the ester and precursor profiles very close to that of the original MHT-Daqu active microbiota, while the microbiota without Aspergillus caused a polar separation. These results indicated that the synergetic microbiota with Aspergillus as the core dominated the metabolic network of ester synthesis in MHT-Daqu. Our study provides a detailed framework of the association between the active synergetic microbiota and ester synthesis in MHT-Daqu.
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Affiliation(s)
- Yan Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
| | - Shikai Quan
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
| | - Yajiao Zhao
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
| | - Yu Xia
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
| | - Rui Zhang
- Luzhou Laojiao Co., Ltd, Luzhou, 646600, China.
| | - Maofang Ran
- Luzhou Laojiao Co., Ltd, Luzhou, 646600, China.
| | - Zhengyun Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
| | - Wenxue Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China; School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan, 620860, China.
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11
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Yang Z, Li W, Yuan Y, Liang Z, Yan Y, Chen Y, Ni L, Lv X. Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine. Foods 2023; 12:3075. [PMID: 37628073 PMCID: PMC10453061 DOI: 10.3390/foods12163075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/31/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023] Open
Abstract
As one of the typical representatives of Chinese rice wine (Huangjiu), Hongqu rice wine is produced with glutinous rice as the main raw material and Hongqu as the fermentation starter. The complex microbial flora in the brewing process may have a great influence on the formation of the flavor quality and drinking safety of Hongqu rice wine. Previous studies have shown that high biogenic amine (BA) content in rice wine has potential physiological toxicity and has become a bottleneck problem restricting the development of the rice wine industry. This study aimed to evaluate the regulatory effects of the microbial community on the formation of BAs and volatile flavor components during the brewing of Hongqu rice wine. The results demonstrated that histamine, putrescine, cadaverine, tyramine, tryptamine, spermine, and spermidine were the main BAs in Hongqu rice wine. The contents of putrescine, cadaverine, histamine, tyramine, and spermidine in Hongqu rice wine of HBAs (with higher BAs content) were significantly higher than those in LBAs (with lower BAs content). GC-MS testing results showed that there were significant differences in the composition of volatile organic compounds (VOCs) between HBAs and LBAs. Among them, VOCs such as 2-methoxy-4-vinylphenol, ethyl caprate, phenethyl acetate, ethyl lactate, ethyl myristate, ethyl palmitate, ethyl n-octadecanoate, ethyl oleate, and ethyl linoleate were identified as the characteristic volatile components with significant differences between HBAs and LBAs. Microbiome analysis based on metagenomic sequencing revealed that unclassified_g_Pantoea, Klebsiella pneumoniae, Panobacter disperse, unclassified_f_Enterobacteriaceae, Leuconostoc mesenteroides, and Saccharomyces cerevisiae were the dominant microbial species in the HBA brewing process, while Weissella confuse, Pediococcus acidilactici, Saccharomyces cerevisiae, and Aspergillus niger were the dominant microbial species in the LBA brewing process. Furthermore, correlation heatmap analysis demonstrated that BAs were positively related to Lactobacillus curvatus, Lactococcus lactis, and Leuconostoc mesenteroides. Bioinformatical analysis based on the KEGG database revealed that the microbial genes encoding enzymes involved in BAs' synthesis were more abundant in HBAs, and the abundances of microbial genes encoding enzymes related to BAs' degradation and the metabolism of characteristic volatile components were higher in LBAs. Overall, this work provides important scientific data for enhancing the flavor quality of Hongqu rice wine and lays a solid foundation for the healthy development of the Hongqu rice wine industry.
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Affiliation(s)
| | | | | | | | | | | | | | - Xucong Lv
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China; (Z.Y.); (W.L.); (Y.Y.); (Z.L.); (Y.Y.); (Y.C.); (L.N.)
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12
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Liu J, Mai R, Liu P, Guo S, Yang J, Bai W. Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes. Foods 2023; 12:3020. [PMID: 37628021 PMCID: PMC10453264 DOI: 10.3390/foods12163020] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 08/06/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Dried salted fish is a traditional dry-cured fish that is sprinkled with salt before the curing process. With a unique flavor as well as diverse varieties, dry-cured fish is popular among consumers worldwide. The presence of various microbial communities during the curing process leads to numerous metabolic reactions, especially lipid oxidation and protein degradation, which influence the formation of flavor substances. However, during industrial curing, the quality of dry-cured fish is difficult to control, leading to the formation of products with diverse flavors. This review describes the curing process of dried salted fish, the key microorganisms involved in the curing process of typical dried salted fish products at home and abroad, and the correlation between biological metabolism and flavor formation and the underlying mechanism. This review also investigates the prospects of dried salted fish products, proposing methods for the analysis of improved curing processes and the mechanisms of dried salted fish. Through a comprehensive understanding of this review, modern production challenges can be addressed to achieve greater control of microbial growth in the system and improved product safety. In addition to advancing our understanding of the processes by which volatile flavor compounds are formed in conventional dry-cured fish products, we expect that this work will also offer a theoretical framework for enhancing their flavor in food processing.
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Affiliation(s)
- Jiayue Liu
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China; (J.L.); (R.M.); (P.L.); (S.G.); (W.B.)
| | - Ruijie Mai
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China; (J.L.); (R.M.); (P.L.); (S.G.); (W.B.)
| | - Pingru Liu
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China; (J.L.); (R.M.); (P.L.); (S.G.); (W.B.)
| | - Siqi Guo
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China; (J.L.); (R.M.); (P.L.); (S.G.); (W.B.)
| | - Juan Yang
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China; (J.L.); (R.M.); (P.L.); (S.G.); (W.B.)
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing 430062, China
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China
| | - Weidong Bai
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China; (J.L.); (R.M.); (P.L.); (S.G.); (W.B.)
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing 430062, China
- Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510408, China
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13
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Sarnaik AP, Shinde S, Mhatre A, Jansen A, Jha AK, McKeown H, Davis R, Varman AM. Unravelling the hidden power of esterases for biomanufacturing of short-chain esters. Sci Rep 2023; 13:10766. [PMID: 37402758 DOI: 10.1038/s41598-023-37542-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 06/23/2023] [Indexed: 07/06/2023] Open
Abstract
Microbial production of esters has recently garnered wide attention, but the current production metrics are low. Evidently, the ester precursors (organic acids and alcohols) can be accumulated at higher titers by microbes like Escherichia coli. Hence, we hypothesized that their 'direct esterification' using esterases will be efficient. We engineered esterases from various microorganisms into E. coli, along with overexpression of ethanol and lactate pathway genes. High cell density fermentation exhibited the strains possessing esterase-A (SSL76) and carbohydrate esterase (SSL74) as the potent candidates. Fed-batch fermentation at pH 7 resulted in 80 mg/L of ethyl acetate and 10 mg/L of ethyl lactate accumulation by SSL76. At pH 6, the total ester titer improved by 2.5-fold, with SSL76 producing 225 mg/L of ethyl acetate, and 18.2 mg/L of ethyl lactate, the highest reported titer in E. coli. To our knowledge, this is the first successful demonstration of short-chain ester production by engineering 'esterases' in E. coli.
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Affiliation(s)
- Aditya P Sarnaik
- Chemical Engineering Program, School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, USA
| | - Somnath Shinde
- Bioresource and Environmental Security, Sandia National Laboratories, Livermore, CA, USA
| | - Apurv Mhatre
- Chemical Engineering Program, School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, USA
| | - Abigail Jansen
- Chemical Engineering Program, School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, USA
| | - Amit Kumar Jha
- Chemical Engineering Program, School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, USA
- Bioresource and Environmental Security, Sandia National Laboratories, Livermore, CA, USA
| | - Haley McKeown
- Chemical Engineering Program, School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, USA
| | - Ryan Davis
- Bioresource and Environmental Security, Sandia National Laboratories, Livermore, CA, USA.
| | - Arul M Varman
- Chemical Engineering Program, School for Engineering of Matter, Transport and Energy, Arizona State University, Tempe, AZ, USA.
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14
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Liu G, Huang L, Lian J. Alcohol acyltransferases for the biosynthesis of esters. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2023; 16:93. [PMID: 37264424 DOI: 10.1186/s13068-023-02343-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Accepted: 05/18/2023] [Indexed: 06/03/2023]
Abstract
Esters are widely used in food, energy, spices, chemical industry, etc., becoming an indispensable part of life. However, their production heavily relies on the fossil energy industry, which presents significant challenges associated with energy shortages and environmental pollution. Consequently, there is an urgent need to identify alternative green methods for ester production. One promising solution is biosynthesis, which offers sustainable and environmentally friendly processes. In ester biosynthesis, alcohol acyltransferases (AATs) catalyze the condensation of acyl-CoAs and alcohols to form esters, enabling the biosynthesis of nearly 100 different kinds of esters, such as ethyl acetate, hexyl acetate, ethyl crotonate, isoamyl acetate, and butyl butyrate. However, low catalytic efficiency and low selectivity of AATs represent the major bottlenecks for the biosynthesis of certain specific esters, which should be addressed with protein molecular engineering approaches before practical biotechnological applications. This review provides an overview of AAT enzymes, including their sequences, structures, active sites, catalytic mechanisms, and metabolic engineering applications. Furthermore, considering the critical role of AATs in determining the final ester products, the current research progresses of AAT modification using protein molecular engineering are also discussed. This review summarized the major challenges and prospects of AAT enzymes in ester biosynthesis.
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Affiliation(s)
- Gaofei Liu
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, 310027, China
- ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311215, China
| | - Lei Huang
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, 310027, China
- ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311215, China
| | - Jiazhang Lian
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, 310027, China.
- ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou, 311215, China.
- Zhejiang Key Laboratory of Smart Biomaterials, Zhejiang University, Hangzhou, 310027, China.
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15
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Wang Y, Du Y, Jin X, Xia Y, Zhao Y, Wu Z, Gomi K, Zhang W. Temperature-dependent alcohol acyltransferase reactions as the main enzymatic way to produce short-chain (C4-C8) and medium-chain (C9-C13) esters over the whole Daqu-making process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3939-3949. [PMID: 36352497 DOI: 10.1002/jsfa.12327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 10/01/2022] [Accepted: 11/10/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND The ester-synthesis enzymes influenced by environmental factors during Daqu-making process largely determine the flavor of Chinese liquor, but the main ester-synthesis enzyme and its key influencer remain unclear. Here, the volatile ester profiles over the whole Daqu-making process, under different treatments, for at least 90 days, were carefully analyzed, and the potential ester-synthesis enzymes, as well as their dependently environmental factors, were explored. RESULTS In the detected 46 volatile esters, only the short-chain (C4-C8) and medium-chain (C9-C13) ester content obviously changed, as the primary contributor discriminating different samples. Their trends were both consistent with that of the alcohols and the primary metabolism, which included alcohol acyltransferases (AATs) reaction with alcohols and acyl-CoAs as the substrates. Among the potential ester-synthesis enzymes, the typical AAT activity also exhibited the highest correlation with the short- and medium-chain esters (r > 0.78, P < 0.05). The Mantel test between environmental factors and ester production showed that temperature of Daqu was directly correlated with the short-chain esters (r = 0.58, P < 0.01) and AAT activity (r = 0.56, P < 0.01). Further, the short- and medium-chain ester content in Daqu under the treatment nearer to the reported optimal temperature of 40-50 °C of AATs reaction was overall higher than that of the other treatment Daqu. CONCLUSION This study revealed that the temperature-dependent AATs reaction was the main enzymatic method producing the short- and medium-chain esters over the whole Daqu-making process. The results could contribute to the flavor improvement of Baijiu. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yan Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yake Du
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Xuelian Jin
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yu Xia
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yajiao Zhao
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Zhengyun Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Katsuya Gomi
- Laboratory of Fermentation Microbiology, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan
| | - Wenxue Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan, China
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16
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Mu Y, Huang J, Zhou R, Zhang S, Qin H, Tang H, Pan Q, Tang H. Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches. Food Chem 2023; 424:136429. [PMID: 37247603 DOI: 10.1016/j.foodchem.2023.136429] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/19/2023] [Accepted: 05/18/2023] [Indexed: 05/31/2023]
Abstract
Bioaugmenting Daqu is an effective strategy to improve the quality of Baijiu, but its effect on overall flavor profiles and aroma-active compounds is unknown. Here, 168 volatiles were determined from fresh strong-flavor Baijiu (SFB) and bioaugmented Daqu increased their diversity and altered the flavor characteristics. Among 49 odorants identified by aroma extraction dilution analysis, 29 aroma-active compounds had odor activity values ≥1, of which 18, 8, and 3 components exhibited the highest content in the SFB fermented by fortified-, space- and conventional-Daqu, respectively. The contribution of increasing ethyl hexanoate and decreasing ethyl lactate of fresh SFB by bioaugmented Daqu was confirmed, and their content changed from 4650 and 1890 mg/L (conventional-SFB) to 6680 and 1760 mg/L (fortified-SFB) and 6130 and 1710 mg/L (space-SFB). Meanwhile, the discriminators among different samples were determined by multivariate statistical analysis. These findings are beneficial for the optimization and improvement of Baijiu aroma.
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Affiliation(s)
- Yu Mu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China.
| | - Suyi Zhang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Lao Jiao Co., Ltd., Luzhou 646699, China
| | - Hui Qin
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Lao Jiao Co., Ltd., Luzhou 646699, China
| | - Hanlan Tang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou 646000, China; Luzhou Lao Jiao Co., Ltd., Luzhou 646699, China
| | - Qianglin Pan
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Huifang Tang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
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Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics. Foods 2023; 12:foods12061267. [PMID: 36981194 PMCID: PMC10048143 DOI: 10.3390/foods12061267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/02/2023] [Accepted: 03/12/2023] [Indexed: 03/19/2023] Open
Abstract
Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an important trace component in Baijiu and is attributed to making a contribution to the quality of Baijiu, but its distribution in Baijiu has not been clear, and its influence mechanisms on Baijiu quality have not been systematically studied. Therefore, the distribution of LCFAEEs for Baijiu in different years (2014, 2015, 2018, and 2022), different grades (premium, excellent, and level 1; note: here Baijiu grade classification was based on Chinese standard (GB/T 10781) and enterprise classification standard), and different sun exposure times (0, 6, 12, 20, 30, and 50 days) was uncovered. Thus, in this study, the effect of LCFAEEs on the quality of Baijiu was comprehensively and objectively proven by combining modern flavor sensomics and multicomponent chemometrics. The results showed that with the increase in Baijiu storage time, the concentration of LCFAEEs increased significantly in Baijiu (4.38–196.95 mg/L, p < 0.05). The concentration of LCFAEEs in level 1 Baijiu was significantly higher than that in excellent and premium Baijiu (the concentration ranges of ET, EP, EO, E9, E912, and E91215 were: 0.27–2.31 mg/L, 0.75–47.41 mg/L, 0.93–1.80 mg/L, 0.98–12.87 mg/L, 1.01–27.08 mg/L, and 1.00–1.75 mg/L, respectively, p < 0.05). With the increase in sun exposure time, the concentration of LCFAEEs in the Baijiu first increased significantly and then decreased significantly (4.38–5.95 mg/L, p < 0.05). As the flavor sensomics showed, the concentrations of LCFAEEs in Baijiu bodies were significantly correlated with the Baijiu taste sense (inlet taste, aroma sensation in the mouth), as well as with the evaluation after drinking (maintaining taste) (p < 0.05, r > 0.7). Based on the above, LCFAEEs are critical factors for Baijiu flavor thus, it is essential to explore a suitable concentration of LCFAEEs in Baijiu to make Baijiu’s quality more ideal.
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Niu Y, Zhao W, Xiao Z, Zhu J, Xiong W, Chen F. Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1784-1799. [PMID: 36260337 DOI: 10.1002/jsfa.12281] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 09/28/2022] [Accepted: 10/19/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Laimao baijiu is a typical soy-sauce aroma-type baijiu in China. Amino acids are non-volatile compounds in baijiu and are beneficial to human health. Aroma is one of the important indicators that are used to evaluate the quality of baijiu. The interaction between aroma-active compounds and non-volatile compounds can also affect the release of aroma compounds. In this study, we identified the active-aroma compounds and amino acids in Laimao baijiu by stir bar sorptive extraction (SBSE), gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and ultra-performance liquid chromatography-mass spectrometry (UPLC-MS). The interaction between amino acids and key esters was investigated by sensory analysis and partition coefficients. RESULTS A total of 63 aroma compounds and 21 amino acids were identified. Twenty-one esters were identified from them as major aroma-active ester compounds with odor activity values ≥ 1. Finally, sensory analysis revealed that l-alanine had a significant effect on the strength of the aromas of esters, suggesting that low concentrations of amino acids were more likely to promote the release of esters and high concentrations were more likely to inhibit this. The partition coefficient can be a good explanation for this phenomenon. CONCLUSION l-Alanine can significantly affect the aroma intensity of key ester aroma compounds in Laimao baijiu, and the effects of different concentrations of amino acids are different. This work shows that amino acids, as non-volatile compounds, have a regulatory effect on the release of aroma compounds in alcoholic beverages, which may provide new technical support for the aroma modulation of alcoholic beverages. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Wenqi Zhao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jiancai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Wen Xiong
- China Tobacco Yunnan Industrial Co. LTD, Kunming, China
| | - Feng Chen
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
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19
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Hoffmann A, Franz A, Walther T, Löser C. Utilization of delactosed whey permeate for the synthesis of ethyl acetate with Kluyveromyces marxianus. Appl Microbiol Biotechnol 2023; 107:1635-1648. [PMID: 36786916 PMCID: PMC10006051 DOI: 10.1007/s00253-023-12419-1] [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: 11/07/2022] [Revised: 12/21/2022] [Accepted: 01/30/2023] [Indexed: 02/15/2023]
Abstract
Ethyl acetate is an important organic solvent and currently produced from fossil carbon resources. Microbial synthesis of this ester from sugar-rich waste could be an interesting alternative. Therefore, synthesis of ethyl acetate by Kluyveromyces marxinanus DSM 5422 from delactosed whey permeate (DWP) was studied in an aerated stirred bioreactor at 40 °C. DWP is mainly composed of residual lactose and minerals. The minerals inhibited yeast growth, as witnessed by an increased lag period, a reduced growth rate, and an extended process duration. All experiments were therefore carried out with diluted DWP. In a series of batch experiments, the pH of iron-deficient DWP medium varied between 4.8 and 5.9. The pH of the cultivation medium significantly influenced cell growth and product syntheses, with the highest ethyl acetate yield of 0.347 g g-1 and lowest by-product formation achieved at pH 5.1. It is likely that this effect is due to pH-dependent iron chelation, which affects the iron bioavailability and the intracellular iron content, thus affecting growth and metabolite synthesis. The viability of yeast cells was always high despite the harsh conditions in DWP medium, which enabled extended usage of the biomass in repeated-batch and fed-batch cultivations. These two culture techniques increased the volume of DWP processed per time by 32 and 84% for the repeated-batch and the fed-batch cultivation, respectively, without a drop of the ester yield. KEY POINTS: • Delactosed whey permeate was converted to ethyl acetate with a high rate and yield. • The formation of ethyl acetate in DWP medium at iron limitation is pH-dependent. • Highly active yeasts from batch processes enabled extension as fed and repeated batch.
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Affiliation(s)
- Andreas Hoffmann
- Bioprocess Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062, Dresden, Germany
| | - Alexander Franz
- Bioprocess Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062, Dresden, Germany
- Biophysical Chemistry, Institute of Biochemistry, University of Leipzig, 04103, Leipzig, Germany
| | - Thomas Walther
- Bioprocess Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062, Dresden, Germany
| | - Christian Löser
- Bioprocess Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062, Dresden, Germany.
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Zhao J, Xu Y, Lu H, Zhao D, Zheng J, Lin M, Liang X, Ding Z, Dong W, Yang M, Li W, Zhang C, Sun B, Li X. Molecular mechanism of LIP05 derived from Monascus purpureus YJX-8 for synthesizing fatty acid ethyl esters under aqueous phase. Front Microbiol 2023; 13:1107104. [PMID: 36713181 PMCID: PMC9877431 DOI: 10.3389/fmicb.2022.1107104] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 12/20/2022] [Indexed: 01/13/2023] Open
Abstract
Fatty acid ethyl esters are important flavor chemicals in strong-flavor Baijiu. Monascus purpureus YJX-8 is recognized as an important microorganism for ester synthesis in the fermentation process. Enzyme LIP05 from YJX-8 can efficiently catalyze the synthesis of fatty acid ethyl esters under aqueous phase, but the key catalytic sites affecting esterification were unclear. The present work combined homology modeling, molecular dynamics simulation, molecular docking and site-directed mutation to analyze the catalytic mechanism of LIP05. Protein structure modeling indicated LIP05 belonged to α/β fold hydrolase, contained a lid domain and a core catalytic pocket with conserved catalytic triad Ser150-His215-Asp202, and the oxyanion hole composed of Gly73 and Thr74. Ile30 and Leu37 of the lid domain were found to affect substrate specificity. The π-bond stacking between Tyr116 and Tyr149 played an important role in stabilizing the catalytic active center of LIP05. Tyr116 and Ile204 determined the substrate spectrum by composing the substrate-entrance channel. Residues Leu83, Ile204, Ile211 and Leu216 were involved in forming the hydrophobic substrate-binding pocket through steric hindrance and hydrophobic interaction. The catalytic mechanism for esterification in aqueous phase of LIP05 was proposed and provided a reference for clarifying the synthesis of fatty acid ethyl esters during the fermentation process of strong-flavor Baijiu.
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Affiliation(s)
- Jingrong Zhao
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Youqiang Xu
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Hongyun Lu
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Dong Zhao
- Wuliangye Yibin Co., Ltd., Yibin, Sichuan, China
| | - Jia Zheng
- Wuliangye Yibin Co., Ltd., Yibin, Sichuan, China
| | - Mengwei Lin
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Xin Liang
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Ze Ding
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing, China,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Wenqi Dong
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing, China,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Maochen Yang
- School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Weiwei Li
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Chengnan Zhang
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Xiuting Li
- Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing, China,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China,School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China,*Correspondence: Xiuting Li,
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21
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Figueiredo G, Costa CP, Lourenço J, Caetano T, Rocha SM, Mendo S. Linking Pedobacter lusitanus NL19 volatile exometabolome with growth medium composition: what can we learn using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry? Anal Bioanal Chem 2023; 415:2613-2627. [PMID: 36631573 PMCID: PMC10149447 DOI: 10.1007/s00216-022-04505-6] [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: 10/05/2022] [Revised: 12/12/2022] [Accepted: 12/22/2022] [Indexed: 01/13/2023]
Abstract
Microbial metabolomics allows understanding and to comprehensively analyse metabolites, and their related cellular and metabolic processes, that are produced and released to the extracellular environment under specific conditions. In that regard, the main objective of this research is to understand the impact of culture media changes in the metabolic profile of Pedobacter lusitanus NL19 (NL19) and Pedobacter himalayensis MTCC 6384 (MTCC6384) and respective influence on the production of biotechnologically relevant compounds. Solid-phase microextraction combined with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry with time-of-flight analyser (GC × GC-ToFMS) was applied to comprehensively study the metabolites produced by NL19 and MTCC6384 both in tryptic soy broth 100% (TSB100) and tryptic soy broth with 25% casein peptone (PC25). A total of 320 metabolites were putatively identified, which belong to different chemical families: alcohols, aldehydes, esters, ethers, hydrocarbons, ketones, nitrogen compounds, sulphur compounds, monoterpenes, and sesquiterpenes. Metabolites that were statistically different from the control (sterile medium) were selected allowing for the construction of the metabolic profile of both strains. A set of 80 metabolites was tentatively associated to the metabolic pathways such as the metabolism of fatty acids, branched-chain aminoacids, phenylalanine, methionine, aromatic compounds, and monoterpene and sesquiterpene biosynthesis. This study allowed to better understand how slight changes of the culture media and thus the composition of nutrients impair the metabolic profile of bacteria, which may be further explored for metabolomics pipeline construction or biotechnological applications.
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Affiliation(s)
- Gonçalo Figueiredo
- Department of Biology & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Carina Pedrosa Costa
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Joana Lourenço
- Department of Biology & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Tânia Caetano
- Department of Biology & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Sílvia M Rocha
- Department of Chemistry & LAQV-REQUIMTE, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal.
| | - Sónia Mendo
- Department of Biology & CESAM, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal.
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Xu Y, Wu M, Niu J, Lin M, Zhu H, Wang K, Li X, Sun B. Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu. Foods 2023; 12:foods12010207. [PMID: 36613423 PMCID: PMC9818360 DOI: 10.3390/foods12010207] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/23/2022] [Accepted: 12/29/2022] [Indexed: 01/05/2023] Open
Abstract
Sauce-flavor Baijiu is representative of solid-state fermented Baijiu. It is significant to deeply reveal the dynamic changes of microorganisms in the manufacturing process and their impact on the formation of flavor chemicals correlated with the quality of Baijiu. Sauce-flavor Baijiu manufacturing process can be divided into seven rounds, from which seven kinds of base Baijius are produced. The quality of base Baijiu in the third round is significantly better than that in the first and second rounds, but the mystery behind the phenomenon has not yet been revealed. Based on high-throughput sequencing and flavor analysis of fermented grains, and correlation analysis, the concentrations of flavor chemicals in the third round of fermented grains were enhanced, including esters hexanoic acid, ethyl ester; octanoic acid, ethyl ester; decanoic acid, ethyl ester; dodecanoic acid, ethyl ester; phenylacetic acid, ethyl ester; 3-(methylthio)-propionic acid ethyl ester; acetic acid, phenylethyl ester; hexanoic acid, butyl ester, and other flavor chemicals closely related to the flavor of sauce-flavor Baijiu, such as tetramethylpyrazine. The changes in flavor chemicals should be an important reason for the quality improvement of the third round of base Baijiu. Correlation analysis showed that ester synthesis was promoted by the bacteria genus Lactobacillus and many low abundances of fungal genera, and these low abundances of fungal genera also had important contributions to the production of tetramethylpyrazine. Meanwhile, the degrading metabolic pathway of tetramethylpyrazine was investigated, and the possible microorganisms were correlated. These results clarified the base Baijiu quality improvement of the third round and helped to provide a theoretical basis for improving base Baijiu quality.
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Affiliation(s)
- Youqiang Xu
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Mengqin Wu
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Jialiang Niu
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Mengwei Lin
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Hua Zhu
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Beijing Huadu Wine Food Limited Liability Company, Beijing 102212, China
| | - Kun Wang
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Beijing Huadu Wine Food Limited Liability Company, Beijing 102212, China
| | - Xiuting Li
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Correspondence:
| | - Baoguo Sun
- Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
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23
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Lu C, Akwafo EO, Wijffels RH, Martins Dos Santos VAP, Weusthuis RA. Metabolic engineering of Pseudomonas putida KT2440 for medium-chain-length fatty alcohol and ester production from fatty acids. Metab Eng 2023; 75:110-118. [PMID: 36494025 DOI: 10.1016/j.ymben.2022.11.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 11/03/2022] [Accepted: 11/25/2022] [Indexed: 12/12/2022]
Abstract
Medium-chain-length fatty alcohols have broad applications in the surfactant, lubricant, and cosmetic industries. Their acetate esters are widely used as flavoring and fragrance substances. Pseudomonas putida KT2440 is a promising chassis for fatty alcohol and ester production at the industrial scale due to its robustness, versatility, and high oxidative capacity. However, P. putida has also numerous native alcohol dehydrogenases, which lead to the degradation of these alcohols and thereby hinder its use as an effective biocatalyst. Therefore, to harness its capacity as a producer, we constructed two engineered strains (WTΔpedFΔadhP, GN346ΔadhP) incapable of growing on mcl-fatty alcohols by deleting either a cytochrome c oxidase PedF and a short-chain alcohol dehydrogenase AdhP in P. putida or AdhP in P. putida GN346. Carboxylic acid reductase, phosphopantetheinyl transferase, and alcohol acetyltransferase were expressed in the engineered P. putida strains to produce hexyl acetate. Overexpression of transporters further increased 1-hexanol and hexyl acetate production. The optimal strain G23E-MPAscTP produced 93.8 mg/L 1-hexanol and 160.5 mg/L hexyl acetate, with a yield of 63.1%. The engineered strain is applicable for C6-C10 fatty alcohols and their acetate ester production. This study lays a foundation for P. putida being used as a microbial cell factory for sustainable synthesis of a broad range of products based on medium-chain-length fatty alcohols.
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Affiliation(s)
- Chunzhe Lu
- Bioprocess Engineering, Wageningen University and Research, Wageningen, the Netherlands
| | - Edward Ofori Akwafo
- Bioprocess Engineering, Wageningen University and Research, Wageningen, the Netherlands
| | - Rene H Wijffels
- Bioprocess Engineering, Wageningen University and Research, Wageningen, the Netherlands; Faculty of Biosciences and Aquaculture, Nord University, Bodø, Norway
| | - Vitor A P Martins Dos Santos
- Bioprocess Engineering, Wageningen University and Research, Wageningen, the Netherlands; Lifeglimmer GmbH, Berlin, Germany
| | - Ruud A Weusthuis
- Bioprocess Engineering, Wageningen University and Research, Wageningen, the Netherlands.
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24
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Zhang G, Xie M, Kang X, Wei M, Zhang Y, Li Q, Wu X, Chen Y. Optimization of ethyl hexanoate production in Saccharomyces cerevisiae by metabolic engineering. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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25
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Dykstra JC, van Oort J, Yazdi AT, Vossen E, Patinios C, van der Oost J, Sousa DZ, Kengen SWM. Metabolic engineering of Clostridium autoethanogenum for ethyl acetate production from CO. Microb Cell Fact 2022; 21:243. [DOI: 10.1186/s12934-022-01964-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Accepted: 10/18/2022] [Indexed: 11/25/2022] Open
Abstract
Abstract
Background
Ethyl acetate is a bulk chemical traditionally produced via energy intensive chemical esterification. Microbial production of this compound offers promise as a more sustainable alternative process. So far, efforts have focused on using sugar-based feedstocks for microbial ester production, but extension to one-carbon substrates, such as CO and CO2/H2, is desirable. Acetogens present a promising microbial platform for the production of ethyl esters from these one-carbon substrates.
Results
We engineered the acetogen C. autoethanogenum to produce ethyl acetate from CO by heterologous expression of an alcohol acetyltransferase (AAT), which catalyzes the formation of ethyl acetate from acetyl-CoA and ethanol. Two AATs, Eat1 from Kluyveromyces marxianus and Atf1 from Saccharomyces cerevisiae, were expressed in C. autoethanogenum. Strains expressing Atf1 produced up to 0.2 mM ethyl acetate. Ethyl acetate production was barely detectable (< 0.01 mM) for strains expressing Eat1. Supplementation of ethanol was investigated as potential boost for ethyl acetate production but resulted only in a 1.5-fold increase (0.3 mM ethyl acetate). Besides ethyl acetate, C. autoethanogenum expressing Atf1 could produce 4.5 mM of butyl acetate when 20 mM butanol was supplemented to the growth medium.
Conclusions
This work offers for the first time a proof-of-principle that autotrophic short chain ester production from C1-carbon feedstocks is possible and offers leads on how this approach can be optimized in the future.
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26
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Yahya R, Elshaarawy RF. Highly sulfonated chitosan-polyethersulfone mixed matrix membrane as an effective catalytic reactor for esterification of acetic acid. CATAL COMMUN 2022. [DOI: 10.1016/j.catcom.2022.106557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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Zhou X, Zhou W, He X, Deng Y, Li L, Li M, Feng X, Zhang L, Zhao L. Effects of post-fermentation on the flavor compounds formation in red sour soup. Front Nutr 2022; 9:1007164. [PMID: 36386903 PMCID: PMC9651139 DOI: 10.3389/fnut.2022.1007164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 09/20/2022] [Indexed: 12/05/2022] Open
Abstract
Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are unclear. This study investigates the bacteria composition of RSS during the post-fermentation stage (0–180 days) using high-throughput sequencing. The results show that lactic acid bacteria (LAB) are dominant during the post-fermentation process, and their abundance gradually increases with fermentation time. Additionally, gas chromatography-mass spectrometry was used to detect volatile flavor compounds in the post-fermentation process. Seventy-seven volatile flavor compounds were identified, including 24 esters, 14 terpenes, 9 aromatic hydrocarbons, 9 alkanes, 6 heterocyclic compounds, 3 alcohols, 3 acids, 3 ketones, 2 phenols, 2 aldehydes, 1 amine, and 1 other. Esters and aromatic hydrocarbons are the main volatile compounds in RSS during the post-fermentation process. Orthogonal partial least squares screening and correlation analysis derived several significant correlations, including 48 pairs of positive correlations and 19 pairs of negative correlations. Among them, Acetobacter spp., Clostridium spp. and Sporolactobacillus spp. have 15, 14, 20 significant correlation pairs, respectively, and are considered the most important bacterial genera post-fermentation. Volatile substances become abundant with increasing fermentation time. LAB are excessive after more than 120 days but cause a drastic reduction in volatile ester levels. Thus, the post-fermentation time should be restricted to 120 days, which retains the highest concentrations of volatile esters in RSS. Overall, these findings provide a theoretical basis to determine an optimal post-fermentation time duration, and identify essential bacteria for manufacturing high-quality starter material to shorten the RSS post-fermentation processing time.
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Affiliation(s)
- Xiaojie Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Wenhua Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Xiaojie He
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Yaxin Deng
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Liangyi Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Ming Li
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Xuzhong Feng
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Shenzhen Shanggutang Food Development Co., Ltd., Shenzhen, China
| | - Lin Zhang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
- *Correspondence: Lin Zhang,
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Liangzhong Zhao,
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Ma D, Li Y, Chen C, Fan S, Zhou Y, Deng F, Zhao L. Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers. Front Nutr 2022; 9:1041608. [DOI: 10.3389/fnut.2022.1041608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Accepted: 10/03/2022] [Indexed: 11/13/2022] Open
Abstract
Fermented minced peppers are a traditional fermented food that has a unique flavor due to various microbial communities involved in fermentation. Understanding the changes in microbial communities and volatile components of fermented minced peppers is particularly important to unveil the formation of unique flavor of fermented peppers. In this study, the microbial communities and volatile compounds in fermented minced pepper was analyzed by high-throughput sequencing and GC-MS, as well as their underlying correlations were also established. Results indicated that 17 genera were identified as dominant microorganisms in the fermentation of minced pepper, accompanied by the detection of 64 volatile compounds. Further hierarchical clustering analysis (HCA) displayed that dynamic change of volatile metabolites were involved in the fermentation process, where alkane volatile components were mainly generated in the early stage (3–5 days), and alcohols volatile components were in the middle stage (7–17 days), while ester volatile components were mainly produced in both the early stage (3–5 days) and last stage (17–20 days). Bidirectional orthogonal partial least squares (O2PLS) analysis revealed that 11 genera were core functional microorganisms of fermented minced pepper. Cladosporium and Hansenpora were significantly correlated with the formation of 9 and 6 volatiles, respectively. These findings provide new insights into aroma profile variation of fermented minced peppers and underlying mechanism of characteristic aroma formation during fermentation.
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29
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Metabolic engineering of Saccharomyces cerevisiae for the biosynthesis of ethyl crotonate. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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30
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Baptista M, Domingues L. Kluyveromyces marxianus as a microbial cell factory for lignocellulosic biomass valorisation. Biotechnol Adv 2022; 60:108027. [PMID: 35952960 DOI: 10.1016/j.biotechadv.2022.108027] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 08/04/2022] [Accepted: 08/04/2022] [Indexed: 11/02/2022]
Abstract
The non-conventional yeast Kluyveromyces marxianus is widely used for several biotechnological applications, mainly due to its thermotolerance, high growth rate, and ability to metabolise a wide range of sugars. These cell traits are strategic for lignocellulosic biomass valorisation and strain diversity prompts the development of robust chassis, either with improved tolerance to lignocellulosic inhibitors or ethanol. This review summarises bioethanol and value-added chemicals production by K. marxianus from different lignocellulosic biomasses. Moreover, metabolic engineering and process optimization strategies developed to expand K. marxianus potential are also compiled, as well as studies reporting cell mechanisms to cope with lignocellulosic-derived inhibitors. The main lignocellulosic-based products are bioethanol, representing 71% of the reports, and xylitol, representing 17% of the reports. K. marxianus also proved to be a good chassis for lactic acid and volatile compounds production from lignocellulosic biomass, although the literature on this matter is still scarce. The increasing advances in genome editing tools and process optimization strategies will widen the K. marxianus-based portfolio products.
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Affiliation(s)
- Marlene Baptista
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal
| | - Lucília Domingues
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS -Associate Laboratory, Braga/Guimarães, Portugal.
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31
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Mulay A, Rathod V. Ultrasound-assisted synthesis of ethyl hexanoate using heterogeneous catalyst: Optimization using Box-Behnken design. J INDIAN CHEM SOC 2022. [DOI: 10.1016/j.jics.2022.100573] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Szymczak I, Pietrzyk-Brzezińska AJ, Duszyński K, Ryngajłło M. Characterization of the Putative Acylated Cellulose Synthase Operon in Komagataeibacter xylinus E25. Int J Mol Sci 2022; 23:ijms23147851. [PMID: 35887199 PMCID: PMC9318390 DOI: 10.3390/ijms23147851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/12/2022] [Accepted: 07/13/2022] [Indexed: 11/16/2022] Open
Abstract
Bacterial cellulose is a natural polymer with an expanding array of applications. Because of this, the main cellulose producers of the Komagataeibacter genus have been extensively studied with the aim to increase its synthesis or to customize its physicochemical features. Up to now, the genetic studies in Komagataeibacter have focused on the first cellulose synthase operon (bcsI) encoding the main enzyme complex. However, the role of other accessory cellulose operons has been understudied. Here we aimed to fill this gap by performing a detailed analysis of the second cellulose synthase operon (bcsII), which is putatively linked with cellulose acylation. In this study we harnessed the genome sequence, gene expression and protein structure information of K. xylinus E25 and other Komagataeibacter species to discuss the probable features of bcsII and the biochemical function of its main protein products. The results of our study support the previous hypothesis that bcsII is involved in the synthesis of the acylated polymer and expand it by presenting the evidence that it may also function in the regulation of its attachment to the cell surface and to the crystalline cellulose fibers.
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Farrapeira RO, Andrade YB, Schena T, Schneider JK, von Muhlen C, Bjerk TR, Krause LC, Caramão EB. Characterization by Fast-GC × GC/TOFMS of the Acidic/Basic/Neutral Fractions of Bio-Oils from Fast Pyrolysis of Green Coconut Fibers. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.2c00824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rafael O. Farrapeira
- Post Graduate Program in Industrial Biotechnology, Tiradentes University (UNIT), Aracaju, Sergipe 49032-490, Brazil
| | - Yasmine B. Andrade
- Post Graduate Program in Industrial Biotechnology, Tiradentes University (UNIT), Aracaju, Sergipe 49032-490, Brazil
| | - Tiago Schena
- Chemistry Institute, UFRGS, Porto Alegre, Rio Grande do Sul 91509-900, Brazil
| | - Jaderson K. Schneider
- Institute of Technology and Research─ITP, Tiradentes University, Aracaju, Sergipe 49032-490 Brazil
| | - Carin von Muhlen
- Chemistry Department, UERJ, Rezende, Rio de Janeiro 27 537-000, Brazil
| | - Thiago R. Bjerk
- Post Graduate Program in Industrial Biotechnology, Tiradentes University (UNIT), Aracaju, Sergipe 49032-490, Brazil
| | - Laiza C. Krause
- Post Graduate Program in Industrial Biotechnology, Tiradentes University (UNIT), Aracaju, Sergipe 49032-490, Brazil
| | - Elina B. Caramão
- Post Graduate Program in Industrial Biotechnology, Tiradentes University (UNIT), Aracaju, Sergipe 49032-490, Brazil
- INCT Energia & Ambiente, UFBA, Salvador, Bahia 40 170-115, Brazil
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Xue SJ, Zhang JR, Zhang RX, Qin Y, Yang XB, Jin GJ, Tao YS. Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation. Food Res Int 2022; 157:111369. [DOI: 10.1016/j.foodres.2022.111369] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/04/2022] [Accepted: 05/10/2022] [Indexed: 12/24/2022]
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Lu C, Leitner N, Wijffels RH, Martins Dos Santos VAP, Weusthuis RA. Microbial production of medium-chain-length α, ω-diols via two-stage process under mild conditions. BIORESOURCE TECHNOLOGY 2022; 352:127111. [PMID: 35381336 DOI: 10.1016/j.biortech.2022.127111] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/31/2022] [Accepted: 04/01/2022] [Indexed: 06/14/2023]
Abstract
Medium-chain-length α, ω-diols (mcl-diols) are versatile compounds widely used as building blocks of coating materials and polymers. Mcl-diols are currently synthesized through energy intensive chemical process. Recently, esterified diols have been produced from n-alkanes in E. coli by co-expression of the alkane monooxygenase module (AlkBGTL) and the esterification module (Atf1), thereby establishing the technical feasibility of the process. However, esterified diols need to be hydrolyzed for further applications. In this study, we developed bio-catalysts for mcl-diol production from n-alkanes under mild conditions. The engineered P. putida KT2440 with overexpression of Est12 can efficiently hydrolyze esterified diols (C6-C10). Later, the engineered strain was co-cultured with an E. coli strain (AlkBGTL-Atf1) to produce mcl-diols. In a two-stage approach, 5 mM 1,6-hexanediol was produced, 61.5 times of one-stage test, from n-hexane by biocatalysts for the first time. In conclusion, the present work indicates that bio-catalysis offers a green biobased alternative for synthesis of mcl-diols.
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Affiliation(s)
- Chunzhe Lu
- Bioprocess Engineering, Wageningen University and Research, Wageningen, the Netherlands
| | - Nina Leitner
- Bioprocess Engineering, Wageningen University and Research, Wageningen, the Netherlands
| | - Rene H Wijffels
- Bioprocess Engineering, Wageningen University and Research, Wageningen, the Netherlands; Faculty of Biosciences and Aquaculture, Nord University, Bodø, Norway
| | - Vitor A P Martins Dos Santos
- Bioprocess Engineering, Wageningen University and Research, Wageningen, the Netherlands; Laboratory of Systems and Synthetic Biology, Wageningen University and Research, Wageningen, the Netherlands; Lifeglimmer GmbH, Berlin, Germany
| | - Ruud A Weusthuis
- Bioprocess Engineering, Wageningen University and Research, Wageningen, the Netherlands.
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Xu Y, Huang H, Lu H, Wu M, Lin M, Zhang C, Zhao Z, Li W, Zhang C, Li X, Sun B. Characterization of an Aspergillus niger for Efficient Fatty Acid Ethyl Ester Synthesis in Aqueous Phase and the Molecular Mechanism. Front Microbiol 2022; 12:820380. [PMID: 35265050 PMCID: PMC8899536 DOI: 10.3389/fmicb.2021.820380] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 12/21/2021] [Indexed: 11/28/2022] Open
Abstract
Fatty acid ethyl esters are important flavor chemicals in strong-flavor baijiu. Microorganisms are the main contributors to ester synthesis during baijiu manufacture. However, the ester synthesis was unstable between batches. This was owing to a limited knowledge of the mechanisms for ester synthesis by microorganisms. In this work, a fatty acid ethyl ester synthesizing Aspergillus niger strain CGMCC (China General Microbiological Culture Collection) 3.4309 was identified. The conversion ratios of ethyl valerate, ethyl caproate, ethyl caprylate, and ethyl caprate were 7.87, 29.20, 94.80, and 85.20%, respectively, under the optimized conditions. A comparison of transcriptomes under the initial and optimized ester synthetic conditions indicated that 23 genes were upregulated in transcription level and encoded enzymes with potential abilities for ester synthesis. Eleven of the enzymes were expressed, and three of them, numbered An605, An1097, and An3131, showed the ability to catalyze fatty acid ethyl ester synthesis under aqueous phase, with capric acid as the preferred substrate. The possible enzymatic catalytic mechanism was proposed based on homology modeling and molecular docking. This study reported for the first time that A. niger showed the ability to efficiently catalyze the synthesis of short- and medium-chain fatty acid ethyl esters in aqueous phase, identified the key enzymes, and analyzed the basic enzymatic properties. This is helpful to promote the application of related microorganisms and enzyme resources in the baijiu industry.
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Affiliation(s)
- Youqiang Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Huiqin Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Hongyun Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Mengqin Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Mengwei Lin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | | | - Zhigang Zhao
- Chengde Qianlongzui Distillery Company, Hebei, China
| | - Weiwei Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Chengnan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
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37
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Lusty Beech J, Clare R, Kincannon WM, Erickson E, McGeehan JE, Beckham GT, DuBois JL. A flexible kinetic assay efficiently sorts prospective biocatalysts for PET plastic subunit hydrolysis. RSC Adv 2022; 12:8119-8130. [PMID: 35424733 PMCID: PMC8982334 DOI: 10.1039/d2ra00612j] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Accepted: 02/25/2022] [Indexed: 11/21/2022] Open
Abstract
Esterase enzymes catalyze diverse hydrolysis reactions with important biological, commercial, and biotechnological applications. For the improvement of these biocatalysts, there is a need for widely accessible, inexpensive, and adaptable activity screening assays that identify enzymes with particular substrate specificities. Natural systems for biopolymer bioconversion, and likely those designed to mimic them, depend on cocktails of enzymes, each of which specifically targets the intact material as well as water-soluble subunits of varying size. In this work, we have adapted a UV/visible assay using pH-sensitive sulfonphthalein dyes for the real-time quantification of ester hydrolysis of bis-(2-hydroxyethyl) terephthalate (BHET), a subunit of polyethylene terephthalate (PET) plastic. We applied this method to a diverse set of known PET hydrolases and commercial esterases in a microplate format. The approach identified four PET hydrolases and one commercial esterase with high levels of specificity for BHET hydrolysis. Five additional PET hydrolases and three commercial esterases, including a thermophilic enzyme, effectively hydrolyzed both BHET and its monoester product MHET (mono-(2-hydroxyethyl) terephthalate). Specific activities were discernible within one hour and reactions reached an unequivocal endpoint well within 24 hours. The results from the UV/visible method correlated well with conventional HPLC analysis of the reaction products. We examined the suitability of the method toward variable pH, temperature, enzyme preparation method, mono- and multi-ester substrate type, and level of sensitivity versus stringency, finding the assay to be easily adaptable to diverse screening conditions and kinetic measurements. This method offers an accurate, easily accessible, and cost-effective route towards high-throughput library screening to support the discovery, directed evolution, and protein engineering of these critical biocatalysts.
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Affiliation(s)
- Jessica Lusty Beech
- Department of Chemistry and Biochemistry, Montana State University Bozeman MT 59717 USA
- BOTTLE Consortium Golden CO 80401 USA
| | - Rita Clare
- Department of Chemistry and Biochemistry, Montana State University Bozeman MT 59717 USA
- BOTTLE Consortium Golden CO 80401 USA
| | - William M Kincannon
- Department of Chemistry and Biochemistry, Montana State University Bozeman MT 59717 USA
- BOTTLE Consortium Golden CO 80401 USA
| | - Erika Erickson
- Renewable Resources and Enabling Sciences Center, National Renewable Energy Laboratory Golden CO 80401 USA
- BOTTLE Consortium Golden CO 80401 USA
| | - John E McGeehan
- Centre for Enzyme Innovation, School of Biological Sciences, Institute of Biological and Biomedical Sciences, University of Portsmouth Portsmouth PO1 2DY UK
- BOTTLE Consortium Golden CO 80401 USA
| | - Gregg T Beckham
- Renewable Resources and Enabling Sciences Center, National Renewable Energy Laboratory Golden CO 80401 USA
- BOTTLE Consortium Golden CO 80401 USA
| | - Jennifer L DuBois
- Department of Chemistry and Biochemistry, Montana State University Bozeman MT 59717 USA
- BOTTLE Consortium Golden CO 80401 USA
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Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds. Food Chem 2022; 369:130920. [PMID: 34461518 DOI: 10.1016/j.foodchem.2021.130920] [Citation(s) in RCA: 155] [Impact Index Per Article: 77.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 08/08/2021] [Accepted: 08/18/2021] [Indexed: 12/22/2022]
Abstract
Chinese traditional fermented baijiu is a famous alcoholic beverage with unique flavor. Despite its consumption for millennia, the flavor mystery behind baijiu is still unclear. Studies indicate that esters are the most important flavor substances, and bring health benefits. However, the aroma contribution and formation mechanism of esters still need to be clarified to reveal the flavor profile of baijiu. This review systematically summarizes all the 510 esters and finds 9 ethyl esters contribute greatly to the flavor of baijiu. The 508 different microbial species that have been identified affect the synthesis of esters through fatty acid and amino acid metabolism. The determination of minimum functional microbial groups and the analysis of their metabolic characteristics are crucial to reveal the mechanism of formation of baijiu flavor, and ensure the reproducible formation of flavor substances.
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Lu C, Batianis C, Akwafo EO, Wijffels RH, Martins Dos Santos VAP, Weusthuis RA. When metabolic prowess is too much of a good thing: how carbon catabolite repression and metabolic versatility impede production of esterified α,ω-diols in Pseudomonas putida KT2440. BIOTECHNOLOGY FOR BIOFUELS 2021; 14:218. [PMID: 34801079 PMCID: PMC8606055 DOI: 10.1186/s13068-021-02066-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Accepted: 11/06/2021] [Indexed: 05/16/2023]
Abstract
BACKGROUND Medium-chain-length α,ω-diols (mcl-diols) are important building blocks in polymer production. Recently, microbial mcl-diol production from alkanes was achieved in E. coli (albeit at low rates) using the alkane monooxygenase system AlkBGTL and esterification module Atf1. Owing to its remarkable versatility and conversion capabilities and hence potential for enabling an economically viable process, we assessed whether the industrially robust P. putida can be a suitable production organism of mcl-diols. RESULTS AlkBGTL and Atf1 were successfully expressed as was shown by oxidation of alkanes to alkanols, and esterification to alkyl acetates. However, the conversion rate was lower than that by E. coli, and not fully to diols. The conversion was improved by using citrate instead of glucose as energy source, indicating that carbon catabolite repression plays a role. By overexpressing the activator of AlkBGTL-Atf1, AlkS and deleting Crc or CyoB, key genes in carbon catabolite repression of P. putida increased diacetoxyhexane production by 76% and 65%, respectively. Removing Crc/Hfq attachment sites of mRNAs resulted in the highest diacetoxyhexane production. When the intermediate hexyl acetate was used as substrate, hexanol was detected. This indicated that P. putida expressed esterases, hampering accumulation of the corresponding esters and diesters. Sixteen putative esterase genes present in P. putida were screened and tested. Among them, Est12/K was proven to be the dominant one. Deletion of Est12/K halted hydrolysis of hexyl acetate and diacetoxyhexane. As a result of relieving catabolite repression and preventing the hydrolysis of ester, the optimal strain produced 3.7 mM hexyl acetate from hexane and 6.9 mM 6-hydroxy hexyl acetate and diacetoxyhexane from hexyl acetate, increased by 12.7- and 4.2-fold, respectively, as compared to the starting strain. CONCLUSIONS This study shows that the metabolic versatility of P. putida, and the associated carbon catabolite repression, can hinder production of diols and related esters. Growth on mcl-alcohol and diol esters could be prevented by deleting the dominant esterase. Carbon catabolite repression could be relieved by removing the Crc/Hfq attachment sites. This strategy can be used for efficient expression of other genes regulated by Crc/Hfq in Pseudomonas and related species to steer bioconversion processes.
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Affiliation(s)
- Chunzhe Lu
- Bioprocess Engineering, Wageningen University and Research, Wageningen, The Netherlands
| | - Christos Batianis
- Laboratory of Systems and Synthetic Biology, Wageningen University and Research, Wageningen, The Netherlands
| | - Edward Ofori Akwafo
- Bioprocess Engineering, Wageningen University and Research, Wageningen, The Netherlands
| | - Rene H Wijffels
- Bioprocess Engineering, Wageningen University and Research, Wageningen, The Netherlands
- Faculty of Biosciences and Aquaculture, Nord University, Bodø, Norway
| | - Vitor A P Martins Dos Santos
- Bioprocess Engineering, Wageningen University and Research, Wageningen, The Netherlands
- Laboratory of Systems and Synthetic Biology, Wageningen University and Research, Wageningen, The Netherlands
- Lifeglimmer GmbH, Berlin, Germany
| | - Ruud A Weusthuis
- Bioprocess Engineering, Wageningen University and Research, Wageningen, The Netherlands.
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40
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Bohnenkamp AC, Wijffels RH, Kengen SWM, Weusthuis RA. Co-production of hydrogen and ethyl acetate in Escherichia coli. BIOTECHNOLOGY FOR BIOFUELS 2021; 14:192. [PMID: 34598726 PMCID: PMC8487115 DOI: 10.1186/s13068-021-02036-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Accepted: 09/07/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Ethyl acetate (C4H8O2) and hydrogen (H2) are industrially relevant compounds that preferably are produced via sustainable, non-petrochemical production processes. Both compounds are volatile and can be produced by Escherichia coli before. However, relatively low yields for hydrogen are obtained and a mix of by-products renders the sole production of hydrogen by micro-organisms unfeasible. High yields for ethyl acetate have been achieved, but accumulation of formate remained an undesired but inevitable obstacle. Coupling ethyl acetate production to the conversion of formate into H2 may offer an interesting solution to both drawbacks. Ethyl acetate production requires equimolar amounts of ethanol and acetyl-CoA, which enables a redox neutral fermentation, without the need for production of by-products, other than hydrogen and CO2. RESULTS We engineered Escherichia coli towards improved conversion of formate into H2 and CO2 by inactivating the formate hydrogen lyase repressor (hycA), both uptake hydrogenases (hyaAB, hybBC) and/or overexpressing the hydrogen formate lyase activator (fhlA), in an acetate kinase (ackA) and lactate dehydrogenase (ldhA)-deficient background strain. Initially 10 strains, with increasing number of modifications were evaluated in anaerobic serum bottles with respect to growth. Four reference strains ΔldhAΔackA, ΔldhAΔackA p3-fhlA, ΔldhAΔackAΔhycAΔhyaABΔhybBC and ΔldhAΔackAΔhycAΔhyaABΔhybBC p3-fhlA were further equipped with a plasmid carrying the heterologous ethanol acyltransferase (Eat1) from Wickerhamomyces anomalus and analyzed with respect to their ethyl acetate and hydrogen co-production capacity. Anaerobic co-production of hydrogen and ethyl acetate via Eat1 was achieved in 1.5-L pH-controlled bioreactors. The cultivation was performed at 30 °C in modified M9 medium with glucose as the sole carbon source. Anaerobic conditions and gas stripping were established by supplying N2 gas. CONCLUSIONS We showed that the engineered strains co-produced ethyl acetate and hydrogen to yields exceeding 70% of the pathway maximum for ethyl acetate and hydrogen, and propose in situ product removal via gas stripping as efficient technique to isolate the products of interest.
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Affiliation(s)
- Anna C Bohnenkamp
- Bioprocess Engineering, Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB, Wageningen, The Netherlands.
| | - René H Wijffels
- Bioprocess Engineering, Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB, Wageningen, The Netherlands
- Faculty of Biosciences and Aquaculture, Nord University, 8049, Bodø, Norway
| | - Servé W M Kengen
- Laboratory of Microbiology, Wageningen University and Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Ruud A Weusthuis
- Bioprocess Engineering, Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB, Wageningen, The Netherlands.
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Yang L, Li X, Lu Y, Lv Y, Chi Y, He Q. Ester synthesis mechanism and activity by Bacillus licheniformis, Candida etchellsii, and Zygosaccharomyces rouxii isolated from Chinese horse bean chili paste. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5645-5651. [PMID: 33740265 DOI: 10.1002/jsfa.11217] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 03/08/2021] [Accepted: 03/19/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Esters are indispensable aroma compounds and contribute significantly to the fruity aromas in fermented condiments. The ester synthesis activity and pathways of Bacillus licheniformis, Candida etchellsii, and Zygosaccharomyces rouxii, isolated from Chinese horse bean chili-paste (CHCP), were investigated. Chemical buffer models containing esterification and alcoholysis systems inoculated with extracellular extracts of these three strains were established. RESULTS The ester synthesis activity of C. etchellsii was stronger than that of the other two strains. Zygosaccharomyces rouxii could synthesize acetate esters via esterification, whereas the biosynthesis pathways of B. licheniformis and C. etchellsii were esterification and alcoholysis. Esterification exhibited relatively high activity at pH 4, whereas alcoholysis activity improved with an increase in the pH from 4 to 8. Candida etchellsii could synthesize C6 -C8 of acetate esters, and its activity improved with the number of alcohol carbon atoms. These three strains could synthesize C10 -C18 of ethyl esters. Their ethyl ester synthesis activity decreased with the aliphatic acid carbon number. CONCLUSION Candida etchellsii has the potential to be used in CHCP fermentation to accumulate esters and improve flavor compared with the other two strains. This research is helpful in explaining the mechanism of ester synthesis in fermented condiments. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Linzi Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Xueli Li
- Department of Inspection, Chengdu Medical College, Chengdu, P. R. China
| | - Yunhao Lu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Yuanping Lv
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Qiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
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Zhou Y, Qin H, Cheng H, Chen L, Zhang B, Qi Z. Reactive extraction for synthesizing long chain ester butyl hexanoate intensified by deep eutectic solvent. Chin J Chem Eng 2021. [DOI: 10.1016/j.cjche.2020.10.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Sinumvayo JP, Li Y, Zhang Y. Microbial production of butyl butyrate: from single strain to cognate consortium. BIORESOUR BIOPROCESS 2021; 8:50. [PMID: 38650250 PMCID: PMC10992917 DOI: 10.1186/s40643-021-00403-4] [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: 03/22/2021] [Accepted: 06/07/2021] [Indexed: 11/10/2022] Open
Abstract
Butyl butyrate (BB) is an important chemical with versatile applications in beverage, food and cosmetics industries. Since chemical synthesis of BB may cause adverse impacts on the environment, biotechnology is an emerging alternative approach for microbial esters biosynthesis. BB can be synthesized by using a single Clostridium strain natively producing butanol or butyrate, with exogenously supplemented butyrate or butanol, in the presence of lipase. Recently, E. coli strains have been engineered to produce BB, but the titer and yield remained very low. This review highlighted a new trend of developing cognate microbial consortium for BB production and associated challenges, and end up with new prospects for further improvement for microbial BB biosynthesis.
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Affiliation(s)
- Jean Paul Sinumvayo
- CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Yin Li
- CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China.
| | - Yanping Zhang
- CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China.
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44
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Wang Q, Al Makishah NH, Li Q, Li Y, Liu W, Sun X, Wen Z, Yang S. Developing Clostridia as Cell Factories for Short- and Medium-Chain Ester Production. Front Bioeng Biotechnol 2021; 9:661694. [PMID: 34164382 PMCID: PMC8215697 DOI: 10.3389/fbioe.2021.661694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 04/19/2021] [Indexed: 11/21/2022] Open
Abstract
Short- and medium-chain volatile esters with flavors and fruity fragrances, such as ethyl acetate, butyl acetate, and butyl butyrate, are usually value-added in brewing, food, and pharmacy. The esters can be naturally produced by some microorganisms. As ester-forming reactions are increasingly deeply understood, it is possible to produce esters in non-natural but more potential hosts. Clostridia are a group of important industrial microorganisms since they can produce a variety of volatile organic acids and alcohols with high titers, especially butanol and butyric acid through the CoA-dependent carbon chain elongation pathway. This implies sufficient supplies of acyl-CoA, organic acids, and alcohols in cells, which are precursors for ester production. Besides, some Clostridia could utilize lignocellulosic biomass, industrial off-gas, or crude glycerol to produce other branched or straight-chain alcohols and acids. Therefore, Clostridia offer great potential to be engineered to produce short- and medium-chain volatile esters. In the review, the efforts to produce esters from Clostridia via in vitro lipase-mediated catalysis and in vivo alcohol acyltransferase (AAT)-mediated reaction are comprehensively revisited. Besides, the advantageous characteristics of several Clostridia and clostridial consortia for bio-ester production and the driving force of synthetic biology to clostridial chassis development are also discussed. It is believed that synthetic biotechnology should enable the future development of more effective Clostridia for ester production.
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Affiliation(s)
- Qingzhuo Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Naief H Al Makishah
- Department of Environmental Sciences, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Qi Li
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Yanan Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Wenzheng Liu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Xiaoman Sun
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Zhiqiang Wen
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Sheng Yang
- Huzhou Center of Industrial Biotechnology, Shanghai Institutes of Biological Sciences, Chinese Academy of Sciences, Shanghai, China.,Key Laboratory of Synthetic Biology, CAS Center for Excellence in Molecular Plant Sciences, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai, China
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45
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Ma W, Yu J, Zhang X, Guo S, Zhang F, Jin W, Dong J, Jia S, Zhong C, Xue J. Whole-genome sequencing exploitation analysis of non-Saccharomyces yeast Nakazawaea ishiwadae GDMCC 60786 and its physiological characterizations. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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46
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Abu Bakar NH, Yu KC, Urban PL. Robotized Noncontact Open-Space Mapping of Volatile Organic Compounds Emanating from Solid Specimens. Anal Chem 2021; 93:6889-6894. [PMID: 33885278 DOI: 10.1021/acs.analchem.1c01509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Analysis of volatile organic compounds (VOCs) is normally preceded by sample homogenization and solvent extraction. This methodology does not provide spatial resolution of the analyzed VOCs in the examined matrix. Here, we present a robotized pen-shaped probe for open-space sampling and mapping of VOCs emanating from solid specimens (dubbed "PENVOC"). The system combines vacuum-assisted suction probe, mass spectrometry, and robotic handling of the probe. The VOCs are scavenged from the sample surface by a gentle hydrodynamic flow of air sustained by a vacuum pump. The sampled gas is transferred to the proximity of corona discharge in an atmospheric pressure chemical ionization source of a tandem mass spectrometer. The PENVOC has been attached to a robotic arm to enable unattended scanning of flat surfaces. The specimens can be placed away from the mass spectrometer during the scan. The robotized PENVOC has been characterized using chemical standards (benzaldehyde, limonene, 2-nonanone, and ethyl octanoate). The limits of detection are in the range from 2.33 × 10-5 to 2.68 × 10-4 mol m-2. The platform has further been used for mapping of VOCs emanating from a variety of specimens: flowers, glove exposed to smoke, fuel stains, worn medical face mask, worn clothing, cheese, ham, and fruits. The chemical maps show unique distributions of the VOCs on the scanned surfaces. Obtaining comparable results (VOC maps) using other techniques (e.g., repetitive headspace sampling prior to offline analysis) would be time-consuming. The presented mapping technique may find applications in environmental, forensic, and food science.
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Affiliation(s)
- Noor Hidayat Abu Bakar
- Department of Chemistry, National Tsing Hua University, 101, Section 2, Kuang-Fu Road, Hsinchu 30013, Taiwan
| | - Kai-Chiang Yu
- Department of Chemistry, National Tsing Hua University, 101, Section 2, Kuang-Fu Road, Hsinchu 30013, Taiwan
| | - Pawel L Urban
- Department of Chemistry, National Tsing Hua University, 101, Section 2, Kuang-Fu Road, Hsinchu 30013, Taiwan.,Frontier Research Center on Fundamental and Applied Sciences of Matters, National Tsing Hua University, 101, Section 2, Kuang-Fu Road, Hsinchu 30013, Taiwan
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47
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Löser C, Kupsch C, Walther T, Hoffmann A. A new approach for balancing the microbial synthesis of ethyl acetate and other volatile metabolites during aerobic bioreactor cultivations. Eng Life Sci 2021; 21:137-153. [PMID: 33716613 PMCID: PMC7923609 DOI: 10.1002/elsc.202000047] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Accepted: 10/23/2020] [Indexed: 01/05/2023] Open
Abstract
Ethyl acetate is an organic solvent with many industrial applications, currently produced by energy-intensive chemical processes based on fossil carbon resources. Ethyl acetate can be synthesized from renewable sugars by yeasts like Kluyveromyces marxianus in aerobic processes. However, ethyl acetate is highly volatile and thus stripped from aerated cultivation systems which complicate the quantification of the produced ester. Synthesis of volatile metabolites is commonly monitored by repeated analysis of metabolite concentrations in both the gas and liquid phase. In this study, a model-based method for quantifying the synthesis and degradation of volatile metabolites was developed. This quantification of volatiles is solely based on repeatedly measured gas-phase concentrations and allows calculation of reaction rates and yields in high temporal resolution. Parameters required for these calculations were determined in abiotic stripping tests. The developed method was validated for ethyl acetate, ethanol and acetaldehyde which were synthesized by K. marxianus DSM 5422 during an iron-limited batch cultivation; it was shown that the presented method is more precise and less time-consuming than the conventional method. The biomass-specific synthesis rate and the yield of ethyl acetate varied over time and exhibited distinct momentary maxima of 0.50 g g‒1h‒1 and 0.38 g g‒1 at moderate iron limitation.
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Affiliation(s)
- Christian Löser
- Chair of Bioprocess Engineering, Institute of Natural Materials TechnologyTechnische Universität DresdenDresdenGermany
| | - Christian Kupsch
- Chair of Bioprocess Engineering, Institute of Natural Materials TechnologyTechnische Universität DresdenDresdenGermany
| | - Thomas Walther
- Chair of Bioprocess Engineering, Institute of Natural Materials TechnologyTechnische Universität DresdenDresdenGermany
| | - Andreas Hoffmann
- Chair of Bioprocess Engineering, Institute of Natural Materials TechnologyTechnische Universität DresdenDresdenGermany
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48
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Hoffmann A, Kupsch C, Walther T, Löser C. Synthesis of ethyl acetate from glucose by Kluyveromyces marxianus, Cyberlindnera jadinii and Wickerhamomyces anomalus depending on the induction mode. Eng Life Sci 2021; 21:154-168. [PMID: 33716614 PMCID: PMC7923572 DOI: 10.1002/elsc.202000048] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/28/2020] [Accepted: 11/12/2020] [Indexed: 11/17/2022] Open
Abstract
Ethyl acetate is currently produced from fossil carbon resources. This ester could also be microbially synthesized from sugar-rich wastes of the food industry. Wild-type strains with GRAS status are preferred for such applications. Production of ethyl acetate by wild-type yeasts has been repeatedly reported, but comparative studies with several strains at various induction modes are largely missing. Here, synthesis of ethyl acetate by three yeasts with GRAS status, Kluyveromyces marxianus DSM 5422, Cyberlindnera jadinii DSM 2361 and Wickerhamomyces anomalus DSM 6766, was studied under identical and well-defined conditions in an aerated bioreactor, by inducing the ester synthesis via iron or oxygen limitation. Balancing the ester synthesis was based on measured concentrations of ethyl acetate in the exhaust gas, delivering masses of synthesized ester and synthesis rates in a high temporal resolution. All tested yeasts synthesized ethyl acetate under these conditions, but the intensity varied with the strain and induction mode. The highest yields were achieved under iron limitation with K. marxianus (0.182 g g-1) and under oxygen limitation with W. anomalus (0.053 g g-1). Iron limitation proved to be the better inducer for ester synthesis while oxygen limitation favored ethanol formation. K. marxianus DSM 5422 was the most potent producer of ethyl acetate exhibiting the highest biomass-specific synthesis rate of 0.5 g g-1h-1 under moderate iron limitation.
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Affiliation(s)
- Andreas Hoffmann
- Chair of Bioprocess EngineeringInstitute of Natural Materials TechnologyTechnische Universität DresdenDresdenGermany
| | - Christian Kupsch
- Chair of Bioprocess EngineeringInstitute of Natural Materials TechnologyTechnische Universität DresdenDresdenGermany
| | - Thomas Walther
- Chair of Bioprocess EngineeringInstitute of Natural Materials TechnologyTechnische Universität DresdenDresdenGermany
| | - Christian Löser
- Chair of Bioprocess EngineeringInstitute of Natural Materials TechnologyTechnische Universität DresdenDresdenGermany
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49
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Kong CL, Ma N, Yin J, Zhao HY, Tao YS. Fine tuning of medium chain fatty acids levels increases fruity ester production during alcoholic fermentation. Food Chem 2021; 346:128897. [PMID: 33406455 DOI: 10.1016/j.foodchem.2020.128897] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2020] [Revised: 12/08/2020] [Accepted: 12/16/2020] [Indexed: 11/25/2022]
Abstract
Pichia fermentans Z9Y-3 and its intracellular enzymes were inoculated along with S. cerevisiae in synthetic grape must to modulate fruity ester production. The levels of ester-related enzymes, ester precursors, and fruity esters were monitored every 24 h during fermentation. Results showed that the levels of ethyl acetate, acetate higher alcohol esters (AHEs), short chain fatty acid ethyl esters (SFEs), and medium chain fatty acid ethyl esters (MFEs) were significantly enhanced in mixed fermentation. Pearson correlation analysis further revealed that higher alcohols and fatty acids played a more important role in fruity ester production than enzymes; Particularly, the correlation coefficient between fatty acids and MFEs was 0.940. In addition, supplementation of medium chain fatty acids (7.2 mg/L) at the metaphase of single S. cerevisiae fermentation improved ethyl acetate, AHE, SFE, and MFE production by 42.56%, 21.00%, 61.33%, and 90.04%, respectively, although the high level of ethyl acetate might result in off-flavors.
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Affiliation(s)
- Cai-Lin Kong
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Na Ma
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jian Yin
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hong-Yu Zhao
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yong-Sheng Tao
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-viniculture, Yangling, Shaanxi 712100, China.
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50
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Chourasia R, Abedin MM, Chiring Phukon L, Sahoo D, Singh SP, Rai AK. Biotechnological approaches for the production of designer cheese with improved functionality. Compr Rev Food Sci Food Saf 2020; 20:960-979. [PMID: 33325160 DOI: 10.1111/1541-4337.12680] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 10/27/2020] [Accepted: 11/12/2020] [Indexed: 12/19/2022]
Abstract
Cheese is a product of ancient biotechnological practices, which has been revolutionized as a functional food product in many parts of the world. Bioactive compounds, such as peptides, polysaccharides, and fatty acids, have been identified in traditional cheese products, which demonstrate functional properties such as antihypertensive, antioxidant, immunomodulation, antidiabetic, and anticancer activities. Besides, cheese-making probiotic lactic acid bacteria (LAB) exert a positive impact on gut health, aiding in digestion, and improved nutrient absorption. Advancement in biotechnological research revealed the potential of metabolite production with prebiotics and bioactive functions in several strains of LAB, yeast, and filamentous fungi. The application of specific biocatalyst producing microbial strains enhances nutraceutical value, resulting in designer cheese products with multifarious health beneficial effects. This review summarizes the biotechnological approaches applied in designing cheese products with improved functional properties.
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Affiliation(s)
- Rounak Chourasia
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Md Minhajul Abedin
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Loreni Chiring Phukon
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Dinabandhu Sahoo
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India.,Department of Botany, University of Delhi, New Delhi, India
| | - Sudhir P Singh
- Center of Innovative and Applied Bioprocessing, SAS Nagar, Mohali, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
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