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Wagner T, Pfeifle H, Hildebrand G, Zhang Y. Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6544-6553. [PMID: 38484109 DOI: 10.1021/acs.jafc.4c00219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2024]
Abstract
Cheese is one of the most common dairy products and is characterized by its complex aroma. However, in times of climate change and resource scarcity, the possibility to mimic the characteristic cheese-like aroma from plant-based sources is in demand to offer alternatives to cheese. Accordingly, the production of a natural cheese-like aroma via fermentation of four plant-based proteins and coconut oil with basidiomycetes has been addressed. Mixtures of soy and sunflower protein with coconut oil (15 g/L) have shown the formation of a cheese-like aroma after 72 and 56 h after fermentation with Cyclocybe aegerita and Trametes versicolor, respectively. Isovaleric acid, butanoic acid, ethyl butanoate, 1-octen-3-ol, and various ketones were identified as the key odorants. Similarities to typical cheeses were observed by the principal component analysis. Overall, the finding offered an approach to a sustainable production of a natural cheese-like aroma from a plant source, thus contributing to the development of cheese alternatives.
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Affiliation(s)
- Tim Wagner
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
| | - Helena Pfeifle
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
| | - Gabriel Hildebrand
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
| | - Yanyan Zhang
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
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2
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Odinot E, Bisotto-Mignot A, Frezouls T, Bissaro B, Navarro D, Record E, Cadoret F, Doan A, Chevret D, Fine F, Lomascolo A. A New Phenolic Acid Decarboxylase from the Brown-Rot Fungus Neolentinus lepideus Natively Decarboxylates Biosourced Sinapic Acid into Canolol, a Bioactive Phenolic Compound. Bioengineering (Basel) 2024; 11:181. [PMID: 38391667 PMCID: PMC10886158 DOI: 10.3390/bioengineering11020181] [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: 01/16/2024] [Revised: 02/06/2024] [Accepted: 02/07/2024] [Indexed: 02/24/2024] Open
Abstract
Rapeseed meal (RSM) is a cheap, abundant and renewable feedstock, whose biorefinery is a current challenge for the sustainability of the oilseed sector. RSM is rich in sinapic acid (SA), a p-hydroxycinnamic acid that can be decarboxylated into canolol (2,6-dimethoxy-4-vinylphenol), a valuable bioactive compound. Microbial phenolic acid decarboxylases (PADs), mainly described for the non-oxidative decarboxylation of ferulic and p-coumaric acids, remain very poorly documented to date, for SA decarboxylation. The species Neolentinus lepideus has previously been shown to biotransform SA into canolol in vivo, but the enzyme responsible for bioconversion of the acid has never been characterized. In this study, we purified and characterized a new PAD from the canolol-overproducing strain N. lepideus BRFM15. Proteomic analysis highlighted a sole PAD-type protein sequence in the intracellular proteome of the strain. The native enzyme (NlePAD) displayed an unusual outstanding activity for decarboxylating SA (Vmax of 600 U.mg-1, kcat of 6.3 s-1 and kcat/KM of 1.6 s-1.mM-1). We showed that NlePAD (a homodimer of 2 × 22 kDa) is fully active in a pH range of 5.5-7.5 and a temperature range of 30-55 °C, with optima of pH 6-6.5 and 37-45 °C, and is highly stable at 4 °C and pH 6-8. Relative ratios of specific activities on ferulic, sinapic, p-coumaric and caffeic acids, respectively, were 100:24.9:13.4:3.9. The enzyme demonstrated in vitro effectiveness as a biocatalyst for the synthesis of canolol in aqueous medium from commercial SA, with a molar yield of 92%. Then, we developed processes to biotransform naturally-occurring SA from RSM into canolol by combining the complementary potentialities of an Aspergillus niger feruloyl esterase type-A, which is able to release free SA from the raw meal by hydrolyzing its conjugated forms, and NlePAD, in aqueous medium and mild conditions. NlePAD decarboxylation of biobased SA led to an overall yield of 1.6-3.8 mg canolol per gram of initial meal. Besides being the first characterization of a fungal PAD able to decarboxylate SA, this report shows that NlePAD is very promising as new biotechnological tool to generate biobased vinylphenols of industrial interest (especially canolol) as valuable platform chemicals for health, nutrition, cosmetics and green chemistry.
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Affiliation(s)
- Elise Odinot
- OléoInnov, 19 Rue du Musée, F-13001 Marseille, France
| | - Alexandra Bisotto-Mignot
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - Toinou Frezouls
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - Bastien Bissaro
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - David Navarro
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - Eric Record
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - Frédéric Cadoret
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - Annick Doan
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
| | - Didier Chevret
- INRAE, UMR1319 MICALIS Institute, PAPPSO, Domaine de Vilvert, F-78350 Jouy-en-Josas, France
| | - Frédéric Fine
- TERRES INOVIA, Parc Industriel, 11 Rue Monge, F-33600 Pessac, France
| | - Anne Lomascolo
- INRAE, Aix-Marseille Université, UMR1163 BBF Fungal Biodiversity and Biotechnology, 163 Avenue de Luminy, F-13009 Marseille, France
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3
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Wijayawardene NN, Boonyuen N, Ranaweera CB, de Zoysa HKS, Padmathilake RE, Nifla F, Dai DQ, Liu Y, Suwannarach N, Kumla J, Bamunuarachchige TC, Chen HH. OMICS and Other Advanced Technologies in Mycological Applications. J Fungi (Basel) 2023; 9:688. [PMID: 37367624 PMCID: PMC10302638 DOI: 10.3390/jof9060688] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/06/2023] [Accepted: 06/16/2023] [Indexed: 06/28/2023] Open
Abstract
Fungi play many roles in different ecosystems. The precise identification of fungi is important in different aspects. Historically, they were identified based on morphological characteristics, but technological advancements such as polymerase chain reaction (PCR) and DNA sequencing now enable more accurate identification and taxonomy, and higher-level classifications. However, some species, referred to as "dark taxa", lack distinct physical features that makes their identification challenging. High-throughput sequencing and metagenomics of environmental samples provide a solution to identifying new lineages of fungi. This paper discusses different approaches to taxonomy, including PCR amplification and sequencing of rDNA, multi-loci phylogenetic analyses, and the importance of various omics (large-scale molecular) techniques for understanding fungal applications. The use of proteomics, transcriptomics, metatranscriptomics, metabolomics, and interactomics provides a comprehensive understanding of fungi. These advanced technologies are critical for expanding the knowledge of the Kingdom of Fungi, including its impact on food safety and security, edible mushrooms foodomics, fungal secondary metabolites, mycotoxin-producing fungi, and biomedical and therapeutic applications, including antifungal drugs and drug resistance, and fungal omics data for novel drug development. The paper also highlights the importance of exploring fungi from extreme environments and understudied areas to identify novel lineages in the fungal dark taxa.
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Affiliation(s)
- Nalin N. Wijayawardene
- Centre for Yunnan Plateau Biological Resources Protection and Utilization, College of Biological Resource and Food Engineering, Qujing Normal University, Qujing 655011, China;
- Department of Bioprocess Technology, Faculty of Technology, Rajarata University of Sri Lanka, Mihintale 50300, Sri Lanka; (H.K.S.d.Z.); (F.N.); (T.C.B.)
- Section of Genetics, Institute for Research and Development in Health and Social Care, No: 393/3, Lily Avenue, Off Robert Gunawardane Mawatha, Battaramulla 10120, Sri Lanka
| | - Nattawut Boonyuen
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), 111 Thailand Science Park, Phahonyothin Road, Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand;
| | - Chathuranga B. Ranaweera
- Department of Medical Laboratory Sciences, Faculty of Allied Health Sciences, General Sir John Kotelawala Defence University Sri Lanka, Kandawala Road, Rathmalana 10390, Sri Lanka;
| | - Heethaka K. S. de Zoysa
- Department of Bioprocess Technology, Faculty of Technology, Rajarata University of Sri Lanka, Mihintale 50300, Sri Lanka; (H.K.S.d.Z.); (F.N.); (T.C.B.)
| | - Rasanie E. Padmathilake
- Department of Plant Sciences, Faculty of Agriculture, Rajarata University of Sri Lanka, Pulliyankulama, Anuradhapura 50000, Sri Lanka;
| | - Faarah Nifla
- Department of Bioprocess Technology, Faculty of Technology, Rajarata University of Sri Lanka, Mihintale 50300, Sri Lanka; (H.K.S.d.Z.); (F.N.); (T.C.B.)
| | - Dong-Qin Dai
- Centre for Yunnan Plateau Biological Resources Protection and Utilization, College of Biological Resource and Food Engineering, Qujing Normal University, Qujing 655011, China;
| | - Yanxia Liu
- Guizhou Academy of Tobacco Science, No.29, Longtanba Road, Guanshanhu District, Guiyang 550000, China;
| | - Nakarin Suwannarach
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (J.K.)
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Jaturong Kumla
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (J.K.)
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Thushara C. Bamunuarachchige
- Department of Bioprocess Technology, Faculty of Technology, Rajarata University of Sri Lanka, Mihintale 50300, Sri Lanka; (H.K.S.d.Z.); (F.N.); (T.C.B.)
| | - Huan-Huan Chen
- Centre for Yunnan Plateau Biological Resources Protection and Utilization, College of Biological Resource and Food Engineering, Qujing Normal University, Qujing 655011, China;
- Key Laboratory of Insect-Pollinator Biology of Ministry of Agriculture and Rural Affairs, Institute of Agricultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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4
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Cao L, Zhang Q, Miao R, Lin J, Feng R, Ni Y, Li W, Yang D, Zhao X. Application of omics technology in the research on edible fungi. Curr Res Food Sci 2022; 6:100430. [PMID: 36605463 PMCID: PMC9807862 DOI: 10.1016/j.crfs.2022.100430] [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: 10/13/2022] [Revised: 12/10/2022] [Accepted: 12/23/2022] [Indexed: 12/28/2022] Open
Abstract
Edible fungus is a large fungus distributed all over the world and used as food and medicine. But people's understanding of edible fungi is not as much as that of ordinary crops, so people have started a number of research on edible fungi in recent years. With the development of science and technology, omics technology has gradually walked into people's vision. Omics technology has high sensitivity and wide application range, which is favored by researchers. The application of omics technology to edible fungus research is a major breakthrough, which has transferred edible fungus research from artificial cultivation to basic research. Now omics technology in edible fungi has been flexibly combined with other research methods, involving multiple studies of edible fungus, such as genetic breeding, growth and development, stress resistance, and the use of special components in edible fungus as pharmaceutical additives. It is believed that in the future, the research of edible fungi will also be brought to a deeper level with the help of omics technology. This paper introduces the application progress of modern omics technology to the study on edible fungi and mentions the application prospect of edible fungi research with the constant development of omics technology, thereby providing ideas for the follow-up in-depth research on edible fungi.
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Affiliation(s)
- Luping Cao
- College of Life Science and Technology, Gansu Agricultural University, Lanzhou, 730070, Gansu, China
| | - Qin Zhang
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, 610299, Sichuan, China,Chengdu National Agricultural Science and Technology Center, Chengdu, 610299, Sichuan, China
| | - Renyun Miao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, 610299, Sichuan, China,Chengdu National Agricultural Science and Technology Center, Chengdu, 610299, Sichuan, China
| | - Junbin Lin
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, 610299, Sichuan, China,Chengdu National Agricultural Science and Technology Center, Chengdu, 610299, Sichuan, China
| | - Rencai Feng
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, 610299, Sichuan, China,Chengdu National Agricultural Science and Technology Center, Chengdu, 610299, Sichuan, China
| | - Yanqing Ni
- College of Food and Biological Engineering, Chengdu University, Chengdu, 610106, Sichuan, China
| | - Wensheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu, 610106, Sichuan, China
| | - Delong Yang
- College of Life Science and Technology, Gansu Agricultural University, Lanzhou, 730070, Gansu, China,Corresponding author.
| | - Xu Zhao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, 610299, Sichuan, China,Chengdu National Agricultural Science and Technology Center, Chengdu, 610299, Sichuan, China,Facility Agriculture and Equipment Research Institute, Gansu Academy of Agri-engineering Technology, Wuwei, 733006, Gansu, China,Corresponding author. Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, 610299, Sichuan, China.
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5
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Kumar A, Singh AK, Bilal M, Chandra R. Extremophilic Ligninolytic Enzymes: Versatile Biocatalytic Tools with Impressive Biotechnological Potential. Catal Letters 2022. [DOI: 10.1007/s10562-021-03800-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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6
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A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius. Molecules 2022; 27:molecules27082503. [PMID: 35458700 PMCID: PMC9029785 DOI: 10.3390/molecules27082503] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/15/2022] [Accepted: 04/11/2022] [Indexed: 12/20/2022] Open
Abstract
Submerged fermentation of green tea with the basidiomycete Mycetinis scorodonius resulted in a pleasant chocolate-like and malty aroma, which could be a promising chocolate flavor alternative to current synthetic aroma mixtures in demand of consumer preferences towards healthy natural and ‘clean label’ ingredients. To understand the sensorial molecular base on the chocolate-like aroma formation, key aroma compounds of the fermented green tea were elucidated using a direct immersion stir bar sorptive extraction combined with gas chromatography–mass spectrometry–olfactometry (DI-SBSE-GC-MS-O) followed by semi-quantification with internal standard. Fifteen key aroma compounds were determined, the most important of which were dihydroactinidiolide (odor activity value OAV 345), isovaleraldehyde (OAV 79), and coumarin (OAV 24), which were also confirmed by a recombination study. Furthermore, effects of the fermentation parameters (medium volume, light protection, agitation rate, pH, temperature, and aeration) on the aroma profile were investigated in a lab-scale bioreactor at batch fermentation. Variation of the fermentation parameters resulted in similar sensory perception of the broth, where up-scaling in volume evoked longer growth cycles and aeration significantly boosted the concentrations yet added a green note to the overall flavor impression. All findings prove the robustness of the established fermentation process with M. scorodonius for natural chocolate-like flavor production.
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7
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Abd‐Aziz S, Jenol MA, Ramle IK. Biovanillin from Oil Palm Biomass. BIOREFINERY OF OIL PRODUCING PLANTS FOR VALUE‐ADDED PRODUCTS 2022:493-514. [DOI: 10.1002/9783527830756.ch25] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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8
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Chen M, Pang B, Ding W, Zhao Q, Tang Z, Liu W. Investigation of 2,2'-Bipyridine Biosynthesis Reveals a Common Two-Component System for Aldehydes Production by Carboxylate Reduction. Org Lett 2022; 24:897-902. [PMID: 35044177 DOI: 10.1021/acs.orglett.1c04239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Here, we report a two-component enzymatic system that efficiently catalyzes the reduction of a carboxylate to an aldehyde in the biosynthesis of 2,2'-bipyridine antibiotics caerulomycins. The associated paradigm involves the activation of carboxylate by ATP-dependent adenylation protein CaeF, followed by its reduction catalyzed by CaeB2, a new class of NADPH-dependent aldehyde dehydrogenase (ALDH) that directly reduces AMP-conjugated carboxylate, which is distinct from the known aldehyde-producing enzymes that reduce ACP- or CoA-conjugated carboxylates.
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Affiliation(s)
- Ming Chen
- State Key Laboratory of Bioorganic and Natural Products Chemistry, Shanghai Institute of Organic Chemistry, Chinese Academy of Sciences, 345 Lingling Road, Shanghai 200032, China
| | - Bo Pang
- State Key Laboratory of Bioorganic and Natural Products Chemistry, Shanghai Institute of Organic Chemistry, Chinese Academy of Sciences, 345 Lingling Road, Shanghai 200032, China
| | - Wenping Ding
- State Key Laboratory of Bioorganic and Natural Products Chemistry, Shanghai Institute of Organic Chemistry, Chinese Academy of Sciences, 345 Lingling Road, Shanghai 200032, China
| | - Qunfei Zhao
- Innovation Research Institute of Traditional Chinese Medicine, Shanghai University of Traditional Chinese Medicine, 1200 Cailun Road, Shanghai 201203, China
| | - Zhijun Tang
- State Key Laboratory of Bioorganic and Natural Products Chemistry, Shanghai Institute of Organic Chemistry, Chinese Academy of Sciences, 345 Lingling Road, Shanghai 200032, China
| | - Wen Liu
- State Key Laboratory of Bioorganic and Natural Products Chemistry, Shanghai Institute of Organic Chemistry, Chinese Academy of Sciences, 345 Lingling Road, Shanghai 200032, China.,Huzhou Center of Bio-Synthetic Innovation, 1366 Hongfeng Road, Huzhou 313000, China
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9
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Nedele AK, Bär A, Mayer N, Schiebelbein R, Zhang Y. Characterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita. Food Chem 2022; 381:132170. [PMID: 35121327 DOI: 10.1016/j.foodchem.2022.132170] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 01/12/2022] [Accepted: 01/13/2022] [Indexed: 11/04/2022]
Abstract
The market for plant protein-based substitutes for cheeses is growing, but the sensory properties are distinctively different from the original products. Hence, natural and vegan cheesy flavors are needed to aromatize the products. A cheesy, sweaty and parmesan-like aroma was produced by fermentation of soy drink with Agrocybe aegerita. Aroma dilution analysis revealed short-chain fatty acids (SCFAs) as main influencing cheesy odorants analyzed by gas chromatography-mass spectrometry-olfactometry. In comparison to the five cheese varieties, the SCFA profile of the fermented soy drink revealed similarities with Parmesan and Emmental cheese. Meanwhile, principal component analysis showed an approximation of the aroma profile after fermentation with A. aegerita to those of cheeses. 3-Methylbutanoic acid was synthesized from the protein fraction, while the oil fraction contributed to the formation of unbranched SCFAs like butanoic acid. Accordingly, the production of these compounds can be increased by addition of the fractions.
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Affiliation(s)
- Ann-Kathrin Nedele
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Alessa Bär
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Nicole Mayer
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Raphaela Schiebelbein
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
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10
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Sommer S, Fraatz MA, Büttner J, Salem AA, Rühl M, Zorn H. Wild Strawberry-like Flavor Produced by the Fungus Wolfiporia cocos─Identification of Character Impact Compounds by Aroma Dilution Analysis after Dynamic Headspace Extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14222-14230. [PMID: 34786939 DOI: 10.1021/acs.jafc.1c05770] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Brown-rot fungi are particularly suitable for the sustainable and cost-efficient biotechnological production of natural flavors. In this study, Wolfiporia cocos was employed for the fermentation of European black currant pomace supplemented with aspartate in surface cultures to produce a flavor reminiscent of wild strawberries. Aroma dilution analysis (ADA) by means of dynamic headspace extraction was developed as a suitable technique for solid samples. The character impact compounds were quantified by stable isotope dilution analysis and standard addition and validated by recombination experiments. (R)-Linalool (1879 μg kg-1, ADA 211), methyl anthranilate (2206 μg kg-1, 210), 2-aminobenzaldehyde (771 μg kg-1, 25), and geraniol (138 μg kg-1, 25) were identified as key aroma compounds. Recombination experiments demonstrated that the combination of the four analyzed compounds was responsible for the odor impression reminiscent of wild strawberries.
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Affiliation(s)
- Svenja Sommer
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Marco A Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Julia Büttner
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Ahmed A Salem
- Agricultural Microbiology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736 Benha, Qalyubia, Egypt
| | - Martin Rühl
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
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11
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Inamdar AA, Morath S, Bennett JW. Fungal Volatile Organic Compounds: More Than Just a Funky Smell? Annu Rev Microbiol 2021; 74:101-116. [PMID: 32905756 DOI: 10.1146/annurev-micro-012420-080428] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Many volatile organic compounds (VOCs) associated with industry cause adverse health effects, but less is known about the physiological effects of biologically produced volatiles. This review focuses on the VOCs emitted by fungi, which often have characteristic moldy or "mushroomy" odors. One of the most common fungal VOCs, 1-octen-3-ol, is a semiochemical for many arthropod species and also serves as a developmental hormone for several fungal groups. Other fungal VOCs are flavor components of foods and spirits or are assayed in indirect methods for detecting the presence of mold in stored agricultural produce and water-damaged buildings. Fungal VOCs function as antibiotics as well as defense and plant-growth-promoting agents and have been implicated in a controversial medical condition known as sick building syndrome. In this review, we draw attention to the ubiquity, diversity, and toxicological significance of fungal VOCs as well as some of their ecological roles.
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Affiliation(s)
- Arati A Inamdar
- Department of Pathology, RWJ Barnabas Health, Livingston, New Jersey 07039, USA;
| | - Shannon Morath
- Department of Plant Biology, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, USA; ,
| | - Joan W Bennett
- Department of Plant Biology, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, USA; ,
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12
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Brescia FF, Pitelas W, Yalman S, Popa F, Hausmann HG, Wende RC, Fraatz MA, Zorn H. Formation of Diastereomeric Dihydromenthofurolactones by Cystostereum murrayi and Aroma Dilution Analysis Based on Dynamic Headspace Extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5997-6004. [PMID: 34008976 DOI: 10.1021/acs.jafc.1c01478] [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] [Indexed: 06/12/2023]
Abstract
Submerged cultures of the basidiomycota Cystostereum murrayi emit an intensive coconut-like, sweetish, and buttery smell. For identification of the key aroma compounds, an aroma dilution analysis using dynamic headspace was performed by adjusting the split ratio of the GC inlet system. Flavor dilution (FD) factors varied from 22 up to ≥218, whereby the largest class of compounds represented terpenoids, including two rare stereoisomers of 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran (dill ether, ee ≥ 99.9). By means of nuclear magnetic resonance spectroscopy, the substances with the highest FD factors (29, 212, and 218) were identified as diastereomers of 3,6-dimethyl-3a,4,5,6,7,7a-hexayhydro-3H-1-benzofuran-2-one (dihydromenthofurolactone) and as its corresponding C3-unsaturated lactone. The latter two compounds have not been described for Cystostereum murrayi or for any other basidiomycota previously. Supplementation studies using 2-13C-d-glucose indicated that these lactones as well as the two stereoisomers of dill ether and other terpenoids were formed de novo by the fungus.
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Affiliation(s)
- Fabio F Brescia
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Wassilios Pitelas
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Suzan Yalman
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Flavius Popa
- Black Forest National Park, Schwarzwaldhochstraße 2, Seebach 77889, Germany
| | - Heike G Hausmann
- Institute of Organic Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Raffael C Wende
- Institute of Organic Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Marco A Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, Giessen 35392, Germany
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13
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Rigling M, Liu Z, Hofele M, Prozmann J, Zhang C, Ni L, Fan R, Zhang Y. Aroma and catechin profile and in vitro antioxidant activity of green tea infusion as affected by submerged fermentation with Wolfiporia cocos (Fu Ling). Food Chem 2021; 361:130065. [PMID: 34023683 DOI: 10.1016/j.foodchem.2021.130065] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 04/21/2021] [Accepted: 05/09/2021] [Indexed: 11/24/2022]
Abstract
In response to the increasing interest of western consumers in high antioxidant activity of green tea but their low acceptance of its green odor, we employed a new starter culture, Wolfiporia cocos to tune flavor of green tea infusion. After submerged fermentation for 17 h, W. cocos changed the characteristic green odor to an attractive floral, jasmine-like, and slightly citrus-like flavor while preserving most of in vitro antioxidant activity. By application of mSBSE-GC-MS-O combined with sensorial tests, the formed pleasant aroma was mainly attributed to methyl anthranilate (OAV 802), linalool (OAV 190), 2-phenylethanol (OAV165), and geraniol (OAV 118). Concurrently, the catechin profile determined by UHPLC-MS showed diverse reduction rates (10-50%) for the individual catechins after fermentation. Nevertheless, up to 80% of in vitro antioxidant activity in DPPH assay was preserved. Overall, our findings provide an innovative approach to naturally flavor green tea while retaining the antioxidant activity.
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Affiliation(s)
- Marina Rigling
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstraße 12, 70599 Stuttgart, Germany.
| | - Zhibin Liu
- Fuzhou University, Institute of Food Science and Technology, College of Biological Science and Engineering, 350108 Fuzhou, China
| | - Miriam Hofele
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Julia Prozmann
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Chen Zhang
- Fuzhou University, Institute of Food Science and Technology, College of Biological Science and Engineering, 350108 Fuzhou, China
| | - Li Ni
- Fuzhou University, Institute of Food Science and Technology, College of Biological Science and Engineering, 350108 Fuzhou, China
| | - Rong Fan
- University of Applied Science Mittelhessen, Department of Bioprocess Engineering and Pharmaceutical Technology, Wiesenstraße 14, 35390 Giessen, Germany.
| | - Yanyan Zhang
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstraße 12, 70599 Stuttgart, Germany.
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14
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Biosynthesis of pleasant aroma by enokitake (Flammulina velutipes) with a potential use in a novel tea drink. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110646] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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15
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Liu XB, Xia EH, Li M, Cui YY, Wang PM, Zhang JX, Xie BG, Xu JP, Yan JJ, Li J, Nagy LG, Yang ZL. Transcriptome data reveal conserved patterns of fruiting body development and response to heat stress in the mushroom-forming fungus Flammulina filiformis. PLoS One 2020; 15:e0239890. [PMID: 33064719 PMCID: PMC7567395 DOI: 10.1371/journal.pone.0239890] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Accepted: 09/15/2020] [Indexed: 02/06/2023] Open
Abstract
Mushroom-forming fungi are complex multicellular organisms that form the basis of a large industry, yet, our understanding of the mechanisms of mushroom development and its responses to various stresses remains limited. The winter mushroom (Flammulina filiformis) is cultivated at a large commercial scale in East Asia and is a species with a preference for low temperatures. This study investigated fruiting body development in F. filiformis by comparing transcriptomes of 4 developmental stages, and compared the developmental genes to a 200-genome dataset to identify conserved genes involved in fruiting body development, and examined the response of heat sensitive and -resistant strains to heat stress. Our data revealed widely conserved genes involved in primordium development of F. filiformis, many of which originated before the emergence of the Agaricomycetes, indicating co-option for complex multicellularity during evolution. We also revealed several notable fruiting-specific genes, including the genes with conserved stipe-specific expression patterns and the others which related to sexual development, water absorption, basidium formation and sporulation, among others. Comparative analysis revealed that heat stress induced more genes in the heat resistant strain (M1) than in the heat sensitive one (XR). Of particular importance are the hsp70, hsp90 and fes1 genes, which may facilitate the adjustment to heat stress in the early stages of fruiting body development. These data highlighted novel genes involved in complex multicellular development in fungi and aid further studies on gene function and efforts to improve the productivity and heat tolerance in mushroom-forming fungi.
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Affiliation(s)
- Xiao-Bin Liu
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China
- Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming, Yunnan, China
| | - En-Hua Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Meng Li
- Yunnan Tobacco Science Research Institute, Kunming, China
| | - Yang-Yang Cui
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China
- Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming, Yunnan, China
| | - Pan-Meng Wang
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China
- Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming, Yunnan, China
| | - Jin-Xia Zhang
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Microbial Resources, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Bao-Gui Xie
- Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jian-Ping Xu
- Department of Biology, McMaster University, Hamilton, Ontario, Canada
| | - Jun-Jie Yan
- Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jing Li
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China
- Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming, Yunnan, China
- Key Laboratory of Conservation and Utilization for Bioresources and Key Laboratory of Microbial Diversity in Southwest China, Ministry of Education, Yunnan University, Kunming, Yunnan, China
| | - László G. Nagy
- Synthetic and Systems Biology Unit, Institute of Biochemistry, Biological Research Centre, Szeged, Szeged, Hungary
| | - Zhu L. Yang
- CAS Key Laboratory for Plant Diversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China
- Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming, Yunnan, China
- * E-mail:
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16
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Boyce GR, Gluck-Thaler E, Slot JC, Stajich JE, Davis WJ, James TY, Cooley JR, Panaccione DG, Eilenberg J, De Fine Licht HH, Macias AM, Berger MC, Wickert KL, Stauder CM, Spahr EJ, Maust MD, Metheny AM, Simon C, Kritsky G, Hodge KT, Humber RA, Gullion T, Short DPG, Kijimoto T, Mozgai D, Arguedas N, Kasson MT. Psychoactive plant- and mushroom-associated alkaloids from two behavior modifying cicada pathogens. FUNGAL ECOL 2019; 41:147-164. [PMID: 31768192 PMCID: PMC6876628 DOI: 10.1016/j.funeco.2019.06.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Entomopathogenic fungi routinely kill their hosts before releasing infectious spores, but a few species keep insects alive while sporulating, which enhances dispersal. Transcriptomics- and metabolomics-based studies of entomopathogens with post-mortem dissemination from their parasitized hosts have unraveled infection processes and host responses. However, the mechanisms underlying active spore transmission by Entomophthoralean fungi in living insects remain elusive. Here we report the discovery, through metabolomics, of the plant-associated amphetamine, cathinone, in four Massospora cicadina-infected periodical cicada populations, and the mushroom-associated tryptamine, psilocybin, in annual cicadas infected with Massospora platypediae or Massospora levispora, which likely represent a single fungal species. The absence of some fungal enzymes necessary for cathinone and psilocybin biosynthesis along with the inability to detect intermediate metabolites or gene orthologs are consistent with possibly novel biosynthesis pathways in Massospora. The neurogenic activities of these compounds suggest the extended phenotype of Massospora that modifies cicada behavior to maximize dissemination is chemically-induced.
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Affiliation(s)
- Greg R Boyce
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, 26506, USA
| | - Emile Gluck-Thaler
- Department of Plant Pathology, The Ohio State University, Columbus, OH, 43210, USA
| | - Jason C Slot
- Department of Plant Pathology, The Ohio State University, Columbus, OH, 43210, USA
| | - Jason E Stajich
- Department of Microbiology and Plant Pathology and Institute for Integrative Genome Biology, University of California, Riverside, CA, 92521, USA
| | - William J Davis
- Department of Ecology and Evolution, University of Michigan, Ann Arbor, MI, 48109, USA
| | - Tim Y James
- Department of Ecology and Evolution, University of Michigan, Ann Arbor, MI, 48109, USA
| | - John R Cooley
- Department of Ecology and Evolutionary Biology, University of Connecticut, Hartford, CT, 06103, USA
| | - Daniel G Panaccione
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, 26506, USA
| | - Jørgen Eilenberg
- Department of Plant and Environmental Science, University of Copenhagen, Denmark
| | | | - Angie M Macias
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, 26506, USA
| | - Matthew C Berger
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, 26506, USA
| | - Kristen L Wickert
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, 26506, USA
| | - Cameron M Stauder
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, 26506, USA
| | - Ellie J Spahr
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, 26506, USA
| | - Matthew D Maust
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, 26506, USA
| | - Amy M Metheny
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, 26506, USA
| | - Chris Simon
- Department of Ecology and Evolutionary Biology, University of Connecticut, Storrs, Connecticut, 06269, USA
| | - Gene Kritsky
- Department of Biology, Mount St. Joseph University, Cincinnati, OH, 45233, USA
| | - Kathie T Hodge
- Plant Pathology & Plant-Microbe Biology, School of Integrative Plant Science, Cornell University, Ithaca, NY, 14853, USA
| | - Richard A Humber
- Plant Pathology & Plant-Microbe Biology, School of Integrative Plant Science, Cornell University, Ithaca, NY, 14853, USA.,USDA-ARS-NAA-BioIPM, Ithaca, NY, 14853, USA
| | - Terry Gullion
- Department of Chemistry, West Virginia University, Morgantown, WV, 26506, USA
| | | | - Teiya Kijimoto
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, 26506, USA
| | - Dan Mozgai
- Cicadamania.com, Sea Bright, New Jersey, 07760, USA
| | | | - Matt T Kasson
- Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV, 26506, USA
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17
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Rapior S, Mauruc MJ, Guinberteau J, Masson CL, Bessière JM. Volatile composition of Gyrophragmium dunalii. Mycologia 2019. [DOI: 10.1080/00275514.2000.12061249] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Sylvie Rapior
- Laboratoire de Botanique, Photochimie et Mycologie, UM1/CNRS-UPR 9056, Faculté de Pharmacie, Université Montpellier 1, 15 avenue Charles Flahault, 34060 Montpellier cedex 2, France
| | - Marie-Josèphe Mauruc
- Institut de Botanique, Service des Herbiers, Université Montpellier 2, 163 rue Auguste Broussonnet, 34090 Montpellier, France
| | - Jacques Guinberteau
- INRA, Station de Recherches sur les Champignons, 71 avenue Edouard Bourleaux, B.P. 81, 33883 Villenave d'Ornon Cedex, France
| | - Christian-Louis Masson
- Société d'Horticulture et d'Histoire Naturelle de l'Hérault, Section Mycologie, 163 rue Auguste Broussonnet, 34090 Montpellier, France
| | - Jean-Marie Bessière
- Laboratoire de Chimie appliquée, Ecole Nationale Supérieure de Chimie, 8 rue de l'Ecole Normale, 34296 Montpellier cedex 5, France
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18
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Lignin biorefinery: Separation of vanillin, vanillic acid and acetovanillone by adsorption. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2019.01.071] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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Identification and expression analysis of Pofst3 suggests a role during Pleurotus ostreatus primordia formation. Fungal Biol 2019; 123:200-208. [DOI: 10.1016/j.funbio.2018.12.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 12/13/2018] [Accepted: 12/14/2018] [Indexed: 12/29/2022]
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20
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Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage. BEVERAGES 2017. [DOI: 10.3390/beverages3020020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Güneşer O, Yüceer YK. Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae. J Biosci Bioeng 2017; 123:451-459. [DOI: 10.1016/j.jbiosc.2016.11.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2016] [Revised: 09/09/2016] [Accepted: 11/29/2016] [Indexed: 10/20/2022]
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22
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Rapior S, Breheret S, Talou T, Pélissier Y, Bessière JM. The anise-like odor ofClitocybe odora,Lentinellus cochleatusandAgaricus essettei. Mycologia 2017; 94:373-6. [DOI: 10.1080/15572536.2003.11833201] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Sylvie Rapior
- Laboratoire de Botanique, Phytochimie et Mycologie, UFR des Sciences Pharmaceutiques et Biologiques, Université Montpellier 1, BP 14 491, UM 1/CNRS-UPR A 9056, 15 avenue Charles Flahault, 34093 Montpellier cedex 5, France
| | - Sophie Breheret
- Laboratoire de Chimie Agro-industrielle, Institut National Polytechnique de Toulouse, Ecole Nationale Supérieure de Chimie, 118 route de Narbonne, 31077 Toulouse cedex, France
| | - Thierry Talou
- Laboratoire de Chimie Agro-industrielle, Institut National Polytechnique de Toulouse, Ecole Nationale Supérieure de Chimie, 118 route de Narbonne, 31077 Toulouse cedex, France
| | - Yves Pélissier
- Laboratoire de Pharmacognosie, UFR des Sciences Pharmaceutiques et Biologiques, Université Montpellier 1, UMR 1083, 15 avenue Charles Flahault, 34093 Montpellier cedex 5, France
| | - Jean-Marie Bessière
- Laboratoire de Chimie Appliquée, Ecole Nationale Supérieure de Chimie, 8 rue de l'Ecole Normale, 34296 Montpellier cedex 5, France
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23
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Affiliation(s)
- Elisabetta Brenna
- Politecnico di Milano; Dipartimento di Chimica, Materiali, Ingegneria Chimica “Giulio Natta”; Via Mancinelli 7 20131 Milano Italy
| | - Fabio Parmeggiani
- Politecnico di Milano; Dipartimento di Chimica, Materiali, Ingegneria Chimica “Giulio Natta”; Via Mancinelli 7 20131 Milano Italy
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24
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Badejo AA. Nutrient Composition and Antioxidative Potential of Seasonings Formulated from Herbs, Spices, and Seafood. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2016. [DOI: 10.1080/15428052.2015.1103675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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Kunjapur AM, Cervantes B, Prather KL. Coupling carboxylic acid reductase to inorganic pyrophosphatase enhances cell-free in vitro aldehyde biosynthesis. Biochem Eng J 2016. [DOI: 10.1016/j.bej.2015.12.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Activities of Secreted Aryl Alcohol Quinone Oxidoreductases from Pycnoporus cinnabarinus Provide Insights into Fungal Degradation of Plant Biomass. Appl Environ Microbiol 2016; 82:2411-2423. [PMID: 26873317 DOI: 10.1128/aem.03761-15] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Accepted: 02/08/2016] [Indexed: 11/20/2022] Open
Abstract
Auxiliary activities family 3 subfamily 2 (AA3_2) from the CAZy database comprises various functions related to ligninolytic enzymes, such as fungal aryl alcohol oxidases (AAO) and glucose oxidases, both of which are flavoenzymes. The recent study of the Pycnoporus cinnabarinus CIRM BRFM 137 genome combined with its secretome revealed that four AA3_2 enzymes are secreted during biomass degradation. One of these AA3_2 enzymes, scf184803.g17, has recently been produced heterologously in Aspergillus niger Based on the enzyme's activity and specificity, it was assigned to the glucose dehydrogenases (PcinnabarinusGDH [PcGDH]). Here, we analyze the distribution of the other three AA3_2 enzymes (scf185002.g8, scf184611.g7, and scf184746.g13) to assess their putative functions. These proteins showed the highest homology with aryl alcohol oxidase from Pleurotus eryngii Biochemical characterization demonstrated that they were also flavoenzymes harboring flavin adenine dinucleotide (FAD) as a cofactor and able to oxidize a wide variety of phenolic and nonphenolic aryl alcohols and one aliphatic polyunsaturated primary alcohol. Though presenting homology with fungal AAOs, these enzymes exhibited greater efficiency in reducing electron acceptors (quinones and one artificial acceptor) than molecular oxygen and so were defined as aryl-alcohol:quinone oxidoreductases (AAQOs) with two enzymes possessing residual oxidase activity (PcAAQO2 and PcAAQO3). Structural comparison of PcAAQO homology models with P. eryngii AAO demonstrated a wider substrate access channel connecting the active-site cavity to the solvent, explaining the absence of activity with molecular oxygen. Finally, the ability of PcAAQOs to reduce radical intermediates generated by laccase from P. cinnabarinus was demonstrated, shedding light on the ligninolytic system of this fungus.
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27
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Forti L, Di Mauro S, Cramarossa MR, Filippucci S, Turchetti B, Buzzini P. Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances. Molecules 2015; 20:10377-98. [PMID: 26053491 PMCID: PMC6272320 DOI: 10.3390/molecules200610377] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Revised: 05/31/2015] [Accepted: 06/01/2015] [Indexed: 12/25/2022] Open
Abstract
The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the application of biocatalysis by Non Conventional Yeasts (NCYs) whole cells for the production of flavor and fragrances is illustrated by a discussion of the production of different class of compounds, namely Aldehydes, Ketones and related compounds, Alcohols, Lactones, Terpenes and Terpenoids, Alkenes, and Phenols.
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Affiliation(s)
- Luca Forti
- Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy.
| | - Simone Di Mauro
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
| | - Maria Rita Cramarossa
- Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy.
| | - Sara Filippucci
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
| | - Benedetta Turchetti
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
| | - Pietro Buzzini
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
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28
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Hung R, Lee S, Bennett JW. Fungal volatile organic compounds and their role in ecosystems. Appl Microbiol Biotechnol 2015; 99:3395-405. [DOI: 10.1007/s00253-015-6494-4] [Citation(s) in RCA: 146] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2015] [Revised: 02/17/2015] [Accepted: 02/17/2015] [Indexed: 12/25/2022]
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29
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Lesage-Meessen L, Bou M, Sigoillot JC, Faulds CB, Lomascolo A. Essential oils and distilled straws of lavender and lavandin: a review of current use and potential application in white biotechnology. Appl Microbiol Biotechnol 2015; 99:3375-85. [PMID: 25761625 DOI: 10.1007/s00253-015-6511-7] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2014] [Revised: 02/25/2015] [Accepted: 02/25/2015] [Indexed: 01/25/2023]
Abstract
The Lavandula genus, which includes lavender (Lavandula angustifolia) and lavandin (L. angustifolia × Lavandula latifolia), is cultivated worldwide for its essential oils, which find applications in perfumes, cosmetics, food processing and, more recently, in aromatherapy products. The chemical composition of lavender and lavandin essential oils, usually produced by steam distillation from the flowering stems, is characterized by the presence of terpenes (e.g. linalool and linalyl acetate) and terpenoids (e.g. 1,8-cineole), which are mainly responsible for their characteristic flavour and their biological and therapeutic properties. Lavender and lavandin distilled straws, the by-products of oil extraction, were traditionally used for soil replenishment or converted to a fuel source. They are mineral- and carbon-rich plant residues and, therefore, a cheap, readily available source of valuable substances of industrial interest, especially aroma and antioxidants (e.g. terpenoids, lactones and phenolic compounds including coumarin, herniarin, α-bisabolol, rosmarinic and chlorogenic acids). Accordingly, recent studies have emphasized the possible uses of lavender and lavandin straws in fermentative or enzymatic processes involving various microorganisms, especially filamentous fungi, for the production of antimicrobials, antioxidants and other bioproducts with pharmaceutical and cosmetic activities, opening up new challenging perspectives in white biotechnology applications.
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30
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Lipase-catalyzed synthesis of butyl propionate in solvent-free system: Optimization by response surface methodology. J Taiwan Inst Chem Eng 2014. [DOI: 10.1016/j.jtice.2014.05.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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A novel glucose dehydrogenase from the white-rot fungus Pycnoporus cinnabarinus: production in Aspergillus niger and physicochemical characterization of the recombinant enzyme. Appl Microbiol Biotechnol 2014; 98:10105-18. [DOI: 10.1007/s00253-014-5891-4] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2014] [Revised: 06/11/2014] [Accepted: 06/13/2014] [Indexed: 11/26/2022]
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Zhang Y, Fraatz MA, Horlamus F, Quitmann H, Zorn H. Identification of potent odorants in a novel nonalcoholic beverage produced by fermentation of wort with shiitake (Lentinula edodes). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4195-203. [PMID: 24716753 DOI: 10.1021/jf5005463] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Novel refreshments with pleasant flavors were developed by fermentation of wort with basidiomycetes. Among 31 screened fungi, shiitake (Lentinula edodes) produced the most pleasant flavor. It was perceived as fruity, slightly sour, and plum-like. Flavor compounds were isolated by liquid-liquid extraction (LLE) and by headspace solid phase microextraction (HS-SPME). The key odor-active compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometry detector and an olfactory detection port (GC-MS/MS-O) and aroma extract dilution analysis (AEDA). For HS-SPME, a revised method of increasing the GC inlet split ratio was used. Most of the key odor-active compounds (e.g., 2-acetylpyrrole, β-damascenone, (E)-2-nonenal, and 2-phenylethanol) were detected with both extraction techniques. However, distinct differences between these two methods were observed.
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Affiliation(s)
- Yanyan Zhang
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen , Heinrich-Buff-Ring 58, 35392 Giessen, Germany
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Zamzuri N, Abd-Aziz S, Rahim R, Phang L, Alitheen N, Maeda T. A rapid colorimetric screening method for vanillic acid and vanillin-producing bacterial strains. J Appl Microbiol 2014; 116:903-910. [DOI: 10.1111/jam.12410] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Affiliation(s)
- N.A. Zamzuri
- Department of Bioprocess Technology; Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia (UPM); Serdang Malaysia
| | - S. Abd-Aziz
- Department of Bioprocess Technology; Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia (UPM); Serdang Malaysia
| | - R.A. Rahim
- Department of Cell and Molecular Biology; Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia (UPM); Serdang Malaysia
| | - L.Y. Phang
- Department of Bioprocess Technology; Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia (UPM); Serdang Malaysia
| | - N.B. Alitheen
- Department of Cell and Molecular Biology; Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia (UPM); Serdang Malaysia
| | - T. Maeda
- Department of Biological Functions and Engineering; Graduate School of Life Science and Systems Engineering; Kyushu Institute of Technology; Kitakyushu Japan
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Hingse SS, Digole SB, Annapure US. Method development for simultaneous detection of ferulic acid and vanillin using high-performance thin layer chromatography. J Anal Sci Technol 2014. [DOI: 10.1186/s40543-014-0021-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Background
A simple, accurate, and reliable high-performance thin-layer chromatography (HPTLC) method was developed for separation and detection of ferulic acid and vanillin.
Methods
Separation of ferulic acid and vanillin was carried out on 20 × 10 cm thin layer chromatography (TLC) plates using mobile phase containing toluene/1, 4-dioxan/acetic acid in the ratio 9:2.5:0.4 (v/v). The FA and vanillin were scanned at 320 and 312 nm, respectively. Method was validated for linearity, accuracy, precision, robustness, limit of detection, limit of quantification, and specificity.
Results
Retention factor (Rf) obtained for ferulic acid and vanillin was 0.48 and 0.56, respectively. The correlation coefficients, 0.9975 and 0.9991 with an average recovery of 98.77% and 98.45% obtained for ferulic acid and vanillin respectively by this method were satisfactory.
Conclusion
The optimized method was found to be efficient, precise, accurate, specific, and economic. Therefore, the method would be useful for both qualitative and quantitative routine analysis in pharmaceutical, food industry, and research laboratories.
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Craig T, Daugulis AJ. Strategies for improved bioproduction of benzaldehyde by Pichia pastoris and the use of hytrel as tubing material for integrated product removal by in situ pervaporation. Biochem Eng J 2014. [DOI: 10.1016/j.bej.2013.11.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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A new omics data resource of Pleurocybella porrigens for gene discovery. PLoS One 2013; 8:e69681. [PMID: 23936076 PMCID: PMC3720577 DOI: 10.1371/journal.pone.0069681] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2012] [Accepted: 06/14/2013] [Indexed: 01/11/2023] Open
Abstract
Background Pleurocybellaporrigens is a mushroom-forming fungus, which has been consumed as a traditional food in Japan. In 2004, 55 people were poisoned by eating the mushroom and 17 people among them died of acute encephalopathy. Since then, the Japanese government has been alerting Japanese people to take precautions against eating the P. porrigens mushroom. Unfortunately, despite efforts, the molecular mechanism of the encephalopathy remains elusive. The genome and transcriptome sequence data of P. porrigens and the related species, however, are not stored in the public database. To gain the omics data in P. porrigens, we sequenced genome and transcriptome of its fruiting bodies and mycelia by next generation sequencing. Methodology/Principal Findings Short read sequences of genomic DNAs and mRNAs in P. porrigens were generated by Illumina Genome Analyzer. Genome short reads were de novo assembled into scaffolds using Velvet. Comparisons of genome signatures among Agaricales showed that P. porrigens has a unique genome signature. Transcriptome sequences were assembled into contigs (unigenes). Biological functions of unigenes were predicted by Gene Ontology and KEGG pathway analyses. The majority of unigenes would be novel genes without significant counterparts in the public omics databases. Conclusions Functional analyses of unigenes present the existence of numerous novel genes in the basidiomycetes division. The results mean that the omics information such as genome, transcriptome and metabolome in basidiomycetes is short in the current databases. The large-scale omics information on P. porrigens, provided from this research, will give a new data resource for gene discovery in basidiomycetes.
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Mitchell M, Brutnon NP, Fitzgerald RJ, Wilkinson MG. The Use of Herbs, Spices, and Whey Proteins as Natural Flavor Enhancers and Their Effect on the Sensory Acceptability of Reduced-Salt Chilled Ready-Meals. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2013. [DOI: 10.1080/15428052.2013.769869] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Goretti M, Turchetti B, Cramarossa MR, Forti L, Buzzini P. Production of flavours and fragrances via bioreduction of (4R)-(-)-carvone and (1R)-(-)-myrtenal by non-conventional yeast whole-cells. Molecules 2013; 18:5736-48. [PMID: 23681058 PMCID: PMC6270020 DOI: 10.3390/molecules18055736] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2013] [Revised: 04/29/2013] [Accepted: 05/10/2013] [Indexed: 11/16/2022] Open
Abstract
As part of a program aiming at the selection of yeast strains which might be of interest as sources of natural flavours and fragrances, the bioreduction of (4R)-(-)-carvone and (1R)-(-)-myrtenal by whole-cells of non-conventional yeasts (NCYs) belonging to the genera Candida, Cryptococcus, Debaryomyces, Hanseniaspora, Kazachstania, Kluyveromyces, Lindnera, Nakaseomyces, Vanderwaltozyma and Wickerhamomyces was studied. Volatiles produced were sampled by means of headspace solid-phase microextraction (SPME) and the compounds were analysed and identified by gas chromatography-mass spectroscopy (GC-MS). Yields (expressed as % of biotransformation) varied in dependence of the strain. The reduction of both (4R)-(-)-carvone and (1R)-(-)-myrtenal were catalyzed by some ene-reductases (ERs) and/or carbonyl reductases (CRs), which determined the formation of (1R,4R)-dihydrocarvone and (1R)-myrtenol respectively, as main flavouring products. The potential of NCYs as novel whole-cell biocatalysts for selective biotransformation of electron-poor alkenes for producing flavours and fragrances of industrial interest is discussed.
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Affiliation(s)
- Marta Goretti
- Department of Agricultural, Environmental and Food Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy; E-Mails: (M.G.); (B.T.)
| | - Benedetta Turchetti
- Department of Agricultural, Environmental and Food Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy; E-Mails: (M.G.); (B.T.)
| | - Maria Rita Cramarossa
- Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 183, Modena 41125, Italy; E-Mail:
| | - Luca Forti
- Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 183, Modena 41125, Italy; E-Mail:
- Authors to whom correspondence should be addressed: E-Mails: (L.F.); (P.B.); Tel.: +39-059-2055110 (L.F.); Fax: +39-059-373543 (L.F.); Tel.: +39-075-5856455 (P.B.); Fax: +39-075-5856470 (P.B.)
| | - Pietro Buzzini
- Department of Agricultural, Environmental and Food Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy; E-Mails: (M.G.); (B.T.)
- Authors to whom correspondence should be addressed: E-Mails: (L.F.); (P.B.); Tel.: +39-059-2055110 (L.F.); Fax: +39-059-373543 (L.F.); Tel.: +39-075-5856455 (P.B.); Fax: +39-075-5856470 (P.B.)
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Zamzuri NA, Abd-Aziz S. Biovanillin from agro wastes as an alternative food flavour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:429-438. [DOI: 10.1002/jsfa.5962] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Affiliation(s)
- Nur Ain Zamzuri
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia; 43400 Serdang Selangor Malaysia
| | - Suraini Abd-Aziz
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences; Universiti Putra Malaysia; 43400 Serdang Selangor Malaysia
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Biotechnological and molecular approaches for vanillin production: a review. Appl Biochem Biotechnol 2013; 169:1353-72. [PMID: 23306890 DOI: 10.1007/s12010-012-0066-1] [Citation(s) in RCA: 101] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2012] [Accepted: 12/26/2012] [Indexed: 10/27/2022]
Abstract
Vanillin is one of the most widely used flavoring agents in the world. As the annual world market demand of vanillin could not be met by natural extraction, chemical synthesis, or tissue culture technology, thus biotechnological approaches may be replacement routes to make production of bio-vanillin economically viable. This review's main focus is to highlight significant aspects of biotechnology with emphasis on the production of vanillin from eugenol, isoeugenol, lignin, ferulic acid, sugars, phenolic stilbenes, vanillic acid, aromatic amino acids, and waste residues by applying fungi, bacteria, and plant cells. Production of biovanillin using GRAS lactic acid bacteria and metabolically engineered microorganisms, genetic organization of vanillin biosynthesis operons/gene cassettes and finally the stability of biovanillin generated through various biotechnological procedures are also critically reviewed in the later sections of the review.
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41
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Volatile organic compounds from a Tuber melanosporum fermentation system. Food Chem 2012; 135:2628-37. [DOI: 10.1016/j.foodchem.2012.07.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2012] [Revised: 05/24/2012] [Accepted: 07/02/2012] [Indexed: 11/23/2022]
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Craig T, Daugulis AJ. Polymer characterization and optimization of conditions for the enhanced bioproduction of benzaldehyde by Pichia pastoris in a two-phase partitioning bioreactor. Biotechnol Bioeng 2012; 110:1098-105. [PMID: 23124524 DOI: 10.1002/bit.24778] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2012] [Revised: 10/17/2012] [Accepted: 10/22/2012] [Indexed: 11/06/2022]
Abstract
Benzaldehyde, with its apricot and almond-like aroma, is the second most abundantly used molecule in the flavor industry, and is most commonly produced via chemical routes, such as by the oxidation of toluene. Biologically produced benzaldehyde, whether by extraction of plant material or via microbial biotransformation, commands a substantial price advantage, and greater consumer acceptance. Methylotrophic yeast, such as Pichia pastoris, contain the enzyme alcohol oxidase (AOX), which, in the presence of alcohols other than methanol, are able to yield aldehydes as dead-end products, for example, benzaldehyde from benzyl alcohol. In this work, we have determined that benzaldehyde, and not benzyl alcohol, is inhibitory to the transformation reaction by P. pastoris, prompting the development of a selection strategy for identifying sequestering polymers for use in a partitioning bioreactor that was based on the ratio of partition coefficients (PCs) for the two target molecules. Additionally, we have now confirmed for the first time, that the mechanism of solute uptake by amorphous polymers is via absorption, not adsorption. Finally, we have adopted a common strategy used for the production of heterologous proteins by P. pastoris, namely the use of a mixed methanol/glycerol feed for inducing the required AOX enzyme, while reducing the time required for high density biomass generation. All of these components were combined in a final experiment in which 10% of the polymer Kraton D1102K, whose PC ratio of benzaldehyde to benzyl alcohol was 14.9, was used to detoxify the biotransformation in a 5 L partitioning bioreactor, resulting in a 3.4-fold increase in benzaldehyde produced (14.4 g vs. 4.2 g) relative to single phase operation, at more than double the volumetric productivity (97 mg L(-1) h(-1) vs. 41 mg L(-1) h(-1) ).
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Affiliation(s)
- Tom Craig
- Department of Chemical Engineering, Queen's University, Kingston, Ontario, Canada
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43
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Biesebeke RT, Record E. Scientific Advances with Aspergillus Species that Are Used for Food and Biotech Applications. Microbes Environ 2012; 23:177-81. [PMID: 21558706 DOI: 10.1264/jsme2.23.177] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Yeast and filamentous fungi have been used for centuries in diverse biotechnological processes. Fungal fermentation technology is traditionally used in relation to food production, such as for bread, beer, cheese, sake and soy sauce. Last century, the industrial application of yeast and filamentous fungi expanded rapidly, with excellent examples such as purified enzymes and secondary metabolites (e.g. antibiotics), which are used in a wide range of food as well as non-food industries. Research on protein and/or metabolite secretion by fungal species has focused on identifying bottlenecks in (post-) transcriptional regulation of protein production, metabolic rerouting, morphology and the transit of proteins through the secretion pathway. In past years, genome sequencing of some fungi (e.g. Aspergillus oryzae, Aspergillus niger) has been completed. The available genome sequences have enabled identification of genes and functionally important regions of the genome. This has directed research to focus on a post-genomics era in which transcriptomics, proteomics and metabolomics methodologies will help to explore the scientific relevance and industrial application of fungal genome sequences.
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Ohm RA, de Jong JF, de Bekker C, Wösten HAB, Lugones LG. Transcription factor genes of Schizophyllum commune involved in regulation of mushroom formation. Mol Microbiol 2011; 81:1433-45. [PMID: 21815946 DOI: 10.1111/j.1365-2958.2011.07776.x] [Citation(s) in RCA: 103] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Mushrooms represent the most conspicuous structures of fungi. Their development is being studied in the model basidiomycete Schizophyllum commune. The genome of S. commune contains 472 genes encoding predicted transcription factors. Of these, fst3 and fst4 were shown to inhibit and induce mushroom development respectively. Here, we inactivated five additional transcription factor genes. This resulted in absence of mushroom development (in the case of deletion of bri1 and hom2), in arrested development at the stage of aggregate formation (in the case of c2h2) and in the formation of more but smaller mushrooms (in the case of hom1 and gat1). Moreover, strains in which hom2 and bri1 were inactivated formed symmetrical colonies instead of irregular colonies like the wild type. A genome-wide expression analysis identified several gene classes that were differentially expressed in the strains in which either hom2 or fst4 was inactivated. Among the genes that were downregulated in these strains were c2h2 and hom1. Based on these results, a regulatory model of mushroom development in S. commune is proposed. This model most likely also applies to other mushroom-forming fungi and will serve as a basis to understand mushroom formation in nature and to enable and improve commercial mushroom production.
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Affiliation(s)
- Robin A Ohm
- Department of Microbiology and Kluyver Centre for Genomics of Industrial Fermentations, Utrecht University, Padualaan 8, 3584 CH Utrecht, the Netherlands
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Gu W, Yang J, Lou Z, Liang L, Sun Y, Huang J, Li X, Cao Y, Meng Z, Zhang KQ. Structural basis of enzymatic activity for the ferulic acid decarboxylase (FADase) from Enterobacter sp. Px6-4. PLoS One 2011; 6:e16262. [PMID: 21283705 PMCID: PMC3025021 DOI: 10.1371/journal.pone.0016262] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2010] [Accepted: 12/07/2010] [Indexed: 11/22/2022] Open
Abstract
Microbial ferulic acid decarboxylase (FADase) catalyzes the transformation of ferulic acid to 4-hydroxy-3-methoxystyrene (4-vinylguaiacol) via non-oxidative decarboxylation. Here we report the crystal structures of the Enterobacter sp. Px6-4 FADase and the enzyme in complex with substrate analogues. Our analyses revealed that FADase possessed a half-opened bottom β-barrel with the catalytic pocket located between the middle of the core β-barrel and the helical bottom. Its structure shared a high degree of similarity with members of the phenolic acid decarboxylase (PAD) superfamily. Structural analysis revealed that FADase catalyzed reactions by an "open-closed" mechanism involving a pocket of 8 × 8 × 15 Å dimension on the surface of the enzyme. The active pocket could directly contact the solvent and allow the substrate to enter when induced by substrate analogues. Site-directed mutagenesis showed that the E134A mutation decreased the enzyme activity by more than 60%, and Y21A and Y27A mutations abolished the enzyme activity completely. The combined structural and mutagenesis results suggest that during decarboxylation of ferulic acid by FADase, Trp25 and Tyr27 are required for the entering and proper orientation of the substrate while Glu134 and Asn23 participate in proton transfer.
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Affiliation(s)
- Wen Gu
- Laboratory for Conservation and Utilization of Bio-Resources, Key Laboratory for Microbial Resources of the Ministry of Education, Yunnan University, Kunming, China
| | - Jinkui Yang
- Laboratory for Conservation and Utilization of Bio-Resources, Key Laboratory for Microbial Resources of the Ministry of Education, Yunnan University, Kunming, China
| | - Zhiyong Lou
- Structural Biology Laboratory, Tsinghua University, Beijing, China
| | - Lianming Liang
- Laboratory for Conservation and Utilization of Bio-Resources, Key Laboratory for Microbial Resources of the Ministry of Education, Yunnan University, Kunming, China
| | - Yuna Sun
- National Laboratory of Macromolecules, Institute of Biophysics, Chinese Academy of Science, Beijing, China
| | - Jingwen Huang
- Laboratory for Conservation and Utilization of Bio-Resources, Key Laboratory for Microbial Resources of the Ministry of Education, Yunnan University, Kunming, China
| | - Xuemei Li
- Yunnan Academy of Tobacco Science, Kunming, China
| | - Yi Cao
- Laboratory for Conservation and Utilization of Bio-Resources, Key Laboratory for Microbial Resources of the Ministry of Education, Yunnan University, Kunming, China
- Guizhou Tobacco Research Institute, Guiyang, China
| | - Zhaohui Meng
- Laboratory for Conservation and Utilization of Bio-Resources, Key Laboratory for Microbial Resources of the Ministry of Education, Yunnan University, Kunming, China
- Laboratory of Molecular Cardiology, Department of Cardiology, The First Affiliated Hospital of Kunming Medical College, Kunming, China
| | - Ke-Qin Zhang
- Laboratory for Conservation and Utilization of Bio-Resources, Key Laboratory for Microbial Resources of the Ministry of Education, Yunnan University, Kunming, China
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Converti A, Aliakbarian B, Domínguez JM, Bustos Vázquez G, Perego P. Microbial production of biovanillin. Braz J Microbiol 2010; 41:519-30. [PMID: 24031526 PMCID: PMC3768639 DOI: 10.1590/s1517-83822010000300001] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2010] [Accepted: 03/09/2010] [Indexed: 11/22/2022] Open
Abstract
This review aims at providing an overview on the microbial production of vanillin, a new alternative method for the production of this important flavor of the food industry, which has the potential to become economically competitive in the next future. After a brief description of the applications of vanillin in different industrial sectors and of its physicochemical properties, we described the traditional ways of providing vanillin, specifically extraction and chemical synthesis (mainly oxidation) and compared them with the new biotechnological options, i.e., biotransformations of caffeic acid, veratraldehyde and mainly ferulic acid. In the second part of the review, emphasis has been addressed to the factors most influencing the bioproduction of vanillin, specifically the age of inoculum, pH, temperature, type of co-substrate, as well as the inhibitory effects exerted either by excess substrate or product. The final part of the work summarized the downstream processes and the related unit operations involved in the recovery of vanillin from the bioconversion medium.
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Affiliation(s)
- A Converti
- Department of Chemical and Process Engineering, University of Genoa , Via Opera Pia 15, 16145 Genoa , Italy
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48
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Genome sequence of the model mushroom Schizophyllum commune. Nat Biotechnol 2010; 28:957-63. [PMID: 20622885 DOI: 10.1038/nbt.1643] [Citation(s) in RCA: 357] [Impact Index Per Article: 25.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2010] [Accepted: 05/12/2010] [Indexed: 11/08/2022]
Abstract
Much remains to be learned about the biology of mushroom-forming fungi, which are an important source of food, secondary metabolites and industrial enzymes. The wood-degrading fungus Schizophyllum commune is both a genetically tractable model for studying mushroom development and a likely source of enzymes capable of efficient degradation of lignocellulosic biomass. Comparative analyses of its 38.5-megabase genome, which encodes 13,210 predicted genes, reveal the species's unique wood-degrading machinery. One-third of the 471 genes predicted to encode transcription factors are differentially expressed during sexual development of S. commune. Whereas inactivation of one of these, fst4, prevented mushroom formation, inactivation of another, fst3, resulted in more, albeit smaller, mushrooms than in the wild-type fungus. Antisense transcripts may also have a role in the formation of fruiting bodies. Better insight into the mechanisms underlying mushroom formation should affect commercial production of mushrooms and their industrial use for producing enzymes and pharmaceuticals.
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Bicas JL, Dionísio AP, Pastore GM. Bio-oxidation of terpenes: an approach for the flavor industry. Chem Rev 2009; 109:4518-31. [PMID: 19645444 DOI: 10.1021/cr800190y] [Citation(s) in RCA: 133] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Juliano Lemos Bicas
- Laboratório de Bioaromas, Departamento de Ciência de Alimentos, FEA-UNICAMP, Rua Monteiro Lobato, 80 Campinas-SP, Brasil, CEP: 13083-862, Caixa Postal 6121.
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Lee EG, Yoon SH, Das A, Lee SH, Li C, Kim JY, Choi MS, Oh DK, Kim SW. Directing vanillin production from ferulic acid by increased acetyl-CoA consumption in recombinant Escherichia coli. Biotechnol Bioeng 2008; 102:200-8. [PMID: 18683263 DOI: 10.1002/bit.22040] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The amplification of gltA gene encoding citrate synthase of TCA cycle was required for the efficient conversion of acetyl-CoA, generated during vanillin production from ferulic acid, to CoA, which is essential for vanillin production. Vanillin of 1.98 g/L was produced from the E. coli DH5alpha (pTAHEF-gltA) with gltA amplification in 48 h of culture at 3.0 g/L of ferulic acid, which was about twofold higher than the vanillin production of 0.91 g/L obtained by the E. coli DH5alpha (pTAHEF) without gltA amplification. The icdA gene encoding isocitrate dehydrogenase of TCA cycle was deleted to make the vanillin producing E. coli utilize glyoxylate bypass which enables more efficient conversion of acetyl-CoA to CoA in comparison with TCA cycle. The production of vanillin by the icdA null mutant of E. coli BW25113 harboring pTAHEF was enhanced by 2.6 times. The gltA amplification of the glyoxylate bypass in the icdA null mutant remarkably increased the production rate of vanillin with a little increase in the amount of vanillin production. The real synergistic effect of gltA amplification and icdA deletion was observed with use of XAD-2 resin reducing the toxicity of vanillin produced during culture. Vanillin of 5.14 g/L was produced in 24 h of the culture with molar conversion yield of 86.6%, which is the highest so far in vanillin production from ferulic acid using recombinant E. coli.
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Affiliation(s)
- Eun-Gyeong Lee
- Division of Applied Life Science (BK21), EB-NCRC and PMBBRC, Gyeongsang National University, Jinju 660-701, Korea
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