Interaction of an odorant lactone with model phospholipid bilayers and its strong fluidizing action in yeast membrane

Production of lactones for flavoring and pharmacological purposes from unsaturated lipids: an industrial perspective

The enantiomeric pure and natural (+)-Lactones (C ≤ 14) with aromas obtained from fruits and milk are considered flavoring compounds. The flavoring value is related to the lactones' ring size and chain length, which blend in varying concentrations to produce different stone-fruit flavors. The nature-identical and enantiomeric pure (+)-lactones are only produced through whole-cell biotransformation of yeast. The industrially important γ-decalactone and δ-decalactone are produced by a four-step aerobic-oxidation of ricinoleic acid (RA) following the lactonization mechanism. Recently, metabolic engineering strategies have opened up new possibilities for increasing productivity. Another strategy for increasing yield is to immobilize the RA and remove lactones from the broth regularly. Besides flavor impact, γ-, δ-, ε-, ω-lactones of the carbon chain (C8-C12), the macro-lactones and their derivatives are vital in pharmaceuticals and healthcare. These analogues are isolated from natural sources or commercially produced via biotransformation and chemical synthesis processes for medicinal use or as active pharmaceutical ingredients. The various approaches to biotransformation have been discussed in this review to generate more prospects from a commercial point of view. Finally, this work will be regarded as a magical brick capable of containing both traditional and genetic engineering technology while contributing to a wide range of commercial applications.

Microbial Biosynthesis of Lactones: Gaps and Opportunities towards Sustainable Production

Lactones are volatile organic compounds widely present in foods. These chemicals are applied as flavors and fragrances in the food, cosmetics and pharmaceutical industries. Recently, the potential of lactones as green solvents and fuel precursors reinforced their role as platform compounds of future bio-based economies. However, their current mode of production needs to change. Lactones are mainly obtained through chemical synthesis or microbial biotransformation of hydroxy fatty acids. The latter approach is preferred but still needs to use more sustainable substrates. Hydroxy fatty acids are non-abundant and non-sustainable substrates from environmental, health and economic points of view. Therefore, it is urgent to identify and engineer microorganisms with the rare ability to biosynthesize lactones from carbohydrates or renewable lipids. Here, we firstly address the variety and importance of lactones. Then, the current understanding of the biosynthetic pathways involved in lactone biosynthesis is presented, making use of the knowledge acquired in microorganisms and fruits. From there, we present and make the distinction between biotransformation processes and de novo biosynthesis of lactones. Finally, the opportunities and challenges towards more sustainable production in addition to the relevance of two well-known industrial microbes, the filamentous fungus Ashbya gossypii and the yeast Yarrowia lipolytica, are discussed.

Coumarin's Anti-Quorum Sensing Activity Can Be Enhanced When Combined with Other Plant-Derived Small Molecules

Coumarins are class of natural aromatic compounds based on benzopyrones (2H-1-benzopyran-2-ones). They are identified as secondary metabolites in about 150 different plant species. The ability of coumarins to inhibit cell-to-cell communication in bacterial communities (quorum sensing; QS) has been previously described. Coumarin and its derivatives in plant extracts are often found together with other small molecules that show anti-QS properties too. The aim of this study was to find the most effective combinations of coumarins and small plant-derived molecules identified in various plants extracts that inhibit QS in Chromobacterium violaceum ATCC 31532 violacein production bioassay. The coumarin and its derivatives: 7-hydroxycoumarin, 7.8-dihydroxy-4-methylcoumarin, were included in the study. Combinations of coumarins with gamma-octalactone, 4-hexyl-1.3-benzenediol, 3.4.5-trimethoxyphenol and vanillin, previously identified in oak bark (Quercus cortex), and eucalyptus leaves (Eucalyptus viminalis) extracts, were analyzed in a bioassay. When testing two-component compositions, it was shown that 7.8-dihydroxy-4-methylcoumarin, 4-hexyl-1.3-benzendiol, and gamma-octalactone showed a supra-additive anti-QS effect. Combinations of all three molecules resulted in a three- to five-fold reduction in the concentration of each compound needed to achieve EC50 (half maximal effective concentration) against QS in C. violaceum ATCC 31532.

Biotransformation of 12-hydroxystearic acid to gamma-decalactone: Comparison of two separation systems

Biotransformation of natural products to the natural flavoring, gamma-decalactone (GDL), has attracted considerable attention. However, improving its yield is challenging due to its high feedback inhibition of yeast cells, which lowers the productivity of the biotransformation process. In this study, we compared two in situ separation processes established by adding either resin (HZ-816) or cyclopentasiloxane (DC345) to a biotransformation medium and investigated their efficiency and effect on yeast metabolism. Compared with a control, yields from the medium with HZ-816 and DC345 increased by 140% and 175%, respectively. However, after 84 h of biotransformation, the protein leakage in the medium with HZ-816 and DC345 was respectively 2.04 times and 1.43 times that of the control. Meanwhile, the mortality of yeast cells was 32.8% and 24.0% in the medium with HZ-816 and DC345, respectively, whereas that in the control was 20.1%. Our findings indicate that a cyclase is involved in the final step of the biotransformation. The activity of the yeast cyclase in the DC345 system was 3.33 times greater than that in the HZ-816 system. The DC345 system was superior to the HZ-816 resin system in this separation process because its yield was 30.8% greater and it had less cellular damage. Thus, we showed that the DC345 system has potential as a new separation system for the production of GDL by biotransformation.

Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: Yeast cells

Yeast cells are efficient microcapsules for the encapsulation of flavoring compounds. However, as they are preformed capsules, they have to be loaded with the active. Encapsulation efficiency is to a certain level correlated with LogP. In this study, the effect of structural factors on the encapsulation of amphiphilic flavors was investigated. Homological series of carboxylic acids, ethyl esters, lactones, alcohols and ketones were encapsulated into the yeast Yarrowia lipolytica. Although, in a single homological series, the length of the molecule and thus the LogP were correlated with encapsulation efficiency (EY%), big differences were observable between series. For instance, carboxylic acids and lactones exhibited EY% around 45%-55%, respectively, for compounds bigger than C8 and C6, respectively, whereas ethyl esters reached only about 15-20% for C10 compounds. For a group of various C6-compounds, EY% varied from 4% for hexanal to 45% for hexanoic acid although the LogP of the two compounds was almost similar at 1.9. In total our results point out the importance of the level of polarity and localization of the polar part of the compound in addition to the global hydrophobicity of the molecule. They will be of importance to optimize the encapsulation of mixtures of compounds.

Essential oils composition of two Sicilian cultivars of Opuntia ficus-indica (L.) Mill. (Cactaceae) fruits (prickly pear)

The essential oils composition of the skin, pulp and seeds from fruits of two Sicilian cultivars of Opuntia ficus-indica (cv. Sanguigna and cv. Surfarina) has been obtained by hydrodistillation and the possible antioxidant, antimicrobial and semiochemical roles have been investigated comparing the data with those reported in the literature. The presence of antioxidants and antimicrobials found in this study increases the spectrum of compounds that have beneficial properties in O. ficus-indica. In addition, several compounds identified in this study have been reported to influence the behaviour of Ceratitis capitata, a phytophagous pest which causes severe damages to several crops including O. ficus-indica and the kairomonal activity of the odour of the fruits seems provided by a blend of compounds found in the various matrices analysed.

Yeast as an efficient biocatalyst for the production of lipid-derived flavours and fragrances

Responding to consumer' demand for natural products, biotechnology is constantly seeking new biocatalysts. In the field of hydrophobic substrate degradation, some yeast species known some years ago as non-conventional, have acquired their right to be considered as good biocatalysts. These Candida, Yarrowia, Sporobolomyces ... are now used for themselves or for their lipases in processes to produce flavours and fragrances. In this paper we present some examples of use of these biocatalysts to generate high-value compounds and discuss the new trends related to progress in the development of molecular tools or the mastering of the redox characteristics of the medium.

Catabolism of hydroxyacids and biotechnological production of lactones by Yarrowia lipolytica

The gamma- and delta-lactones of less than 12 carbons constitute a group of compounds of great interest to the flavour industry. It is possible to produce some of these lactones through biotechnology. For instance, gamma-decalactone can be obtained by biotransformation of methyl ricinoleate. Among the organisms used for this bioproduction, Yarrowia lipolytica is a yeast of choice. It is well adapted to growth on hydrophobic substrates, thanks to its efficient and numerous lipases, cytochrome P450, acyl-CoA oxidases and its ability to produce biosurfactants. Furthermore, genetic tools have been developed for its study. This review deals with the production of lactones by Y. lipolytica with special emphasis on the biotransformation of methyl ricinoleate to gamma-decalactone. When appropriate, information from the lipid metabolism of other yeast species is presented.