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Wang C, Zhang B, Li Y, Hou J, Fu C, Wang Z, Zhang J. Integrated transcriptomic and volatilomic profiles to explore the potential mechanism of aroma formation in Toona sinensis. Food Res Int 2023; 165:112452. [PMID: 36869447 DOI: 10.1016/j.foodres.2022.112452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 12/30/2022] [Accepted: 12/31/2022] [Indexed: 01/05/2023]
Abstract
As an important quality determinant of Toona sinensis, the unique aroma largely impacts the purchasing behavior of consumers. However, the underlying formation mechanism of the characteristic aroma of T. sinensis remains poorly understood. In this work, integrative volatile/nonvolatile compounds profiling and RNA sequencing were used to characterize six T. sinensis cultivars. Volatile sulfur compounds (VSCs) and terpenoids were the main volatile organic compounds (VOCs) in T. sinensis, accounting for 36.95-67.27% and 17.75-31.36% of the total VOC content, respectively. Notably, the VOCs originated from terpenoid biosynthesis, and the degradation of unsaturated fatty acids (UFAs) played important roles in reconciling the irritating odor of VSCs. The above differential metabolic profiles are the main sources of the specific aroma of different T. sinensis cultivars. Furthermore, 13 volatile organic compounds were identified as potential biomarkers to distinguish these T. sinensis cultivars by chemometric analysis. Based on the analysis of transcriptomic datasets, the potential biosynthetic pathways of the key VSCs were firstly confirmed in T. sinensis. It was found that 1-propenylsulfenic acid is a crucial precursor in the formation of characteristic VSCs in T. sinensis. Additionally, two potential mechanisms were proposed to explain the differences of the key VSCs among six T. sinensis cultivars. These results provide theoretical guidance for improving the aroma quality of T. sinensis.
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Affiliation(s)
- Cheng Wang
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Beibei Zhang
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yanfang Li
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jing Hou
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chendan Fu
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zihui Wang
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jingfang Zhang
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Stolterfoht H, Rinnofner C, Winkler M, Pichler H. Recombinant Lipoxygenases and Hydroperoxide Lyases for the Synthesis of Green Leaf Volatiles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13367-13392. [PMID: 31591878 DOI: 10.1021/acs.jafc.9b02690] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Green leaf volatiles (GLVs) are mainly C6- and in rare cases also C9-aldehydes, -alcohols, and -esters, which are released by plants in response to biotic or abiotic stresses. These compounds are named for their characteristic smell reminiscent of freshly mowed grass. This review focuses on GLVs and the two major pathway enzymes responsible for their formation: lipoxygenases (LOXs) and fatty acid hydroperoxide lyases (HPLs). LOXs catalyze the peroxidation of unsaturated fatty acids, such as linoleic and α-linolenic acids. Hydroperoxy fatty acids are further converted by HPLs into aldehydes and oxo-acids. In many industrial applications, plant extracts have been used as LOX and HPL sources. However, these processes are limited by low enzyme concentration, stability, and specificity. Alternatively, recombinant enzymes can be used as biocatalysts for GLV synthesis. The increasing number of well-characterized enzymes efficiently expressed by microbial hosts will foster the development of innovative biocatalytic processes for GLV production.
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Affiliation(s)
- Holly Stolterfoht
- Austrian Centre of Industrial Biotechnology , Petersgasse 14 , 8010 Graz , Austria
| | - Claudia Rinnofner
- Austrian Centre of Industrial Biotechnology , Petersgasse 14 , 8010 Graz , Austria
- bisy e.U. , Wetzawinkel 20 , 8200 Hofstaetten , Austria
| | - Margit Winkler
- Austrian Centre of Industrial Biotechnology , Petersgasse 14 , 8010 Graz , Austria
- Institute of Molecular Biotechnology , TU Graz, NAWI Graz, BioTechMed Graz , Petersgasse 14 , 8010 Graz , Austria
| | - Harald Pichler
- Austrian Centre of Industrial Biotechnology , Petersgasse 14 , 8010 Graz , Austria
- Institute of Molecular Biotechnology , TU Graz, NAWI Graz, BioTechMed Graz , Petersgasse 14 , 8010 Graz , Austria
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Abstract
Dihydrocoumarin is a natural product of great relevance for the flavour industry. In this work, we describe a study on the biotransformation of the toxic compound coumarin into natural dihydrocoumarin, recognized as safe for food aromatization. To this end, we screened a variety of yeasts and filamentous fungi, isolated from different sources, in order to evaluate their ability to reduce selectively the conjugated double bond of coumarin. Moreover, since coumarin induces cytotoxicity and therefore inhibits cell growth as well as the cell metabolic activity, we tested out different substrate concentrations. All strains were able to convert the substrate, although showing very different conversion rates and different sensitivity to the coumarin concentration. In particular, the yeasts Torulaspora delbrueckii, Kluyveromyces marxianus and the fungus Penicillium camemberti displayed the higher activity and selectivity in the substrate transformation. Among the latter strains, Kluyveromyces marxianus presented the best resistance to substrate toxicity, allowing the biotransformation process even with coumarin concentration up to 1.8 g/L.
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Aziz M, St-Louis R, Husson F, Kermasha S. Selected dehydrogenases in Yarrowia lipolytica JMY 861: their role in the synthesis of flavor compounds. Biosci Biotechnol Biochem 2016; 80:2184-2191. [PMID: 27586439 DOI: 10.1080/09168451.2016.1214531] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The presence of selected dehydrogenases, including alcohol dehydrogenase (ADH-YL) and aldehyde dehydrogenase (ALDH-YL), in Yarrowia lipolytica JMY 861, and their potential role in flavor synthesis were investigated. The experimental findings showed that using reduced form of nicotinamide adenine dinucleotide (NADH) as cofactor, the ADH-YL activity in vitro was 6-fold higher than that with reduced form of nicotinamide adenine dinucleotide phosphate (NADPH); however, under the experimental conditions used in this study, an ALDH-YL activity was not detected. The in situ hexanal reduction reaction was found to be instantaneous; however, when the yeast cells suspension was diluted 150 times, the initial relative hexanal concentration was increased by 84.1%. The chromatographic analyses indicated the conversion, in situ, of linoleic acid hydroperoxides (HPODs) into volatile C6-compounds after 60 min of HPODs addition to the yeast cells suspension.
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Affiliation(s)
- Marya Aziz
- a Department of Food Science and Agricultural Chemistry , McGill University , Ste-Anne de Bellevue , Canada
| | - Richard St-Louis
- b Département de Biologie, Chimie et Géographie , Université du Québec à Rimouski (UQAR) , Rimouski , Canada
| | - Florence Husson
- c Laboratoire de Génie des Procédés Microbiologiques et Alimentaires (GPMA) , AgroSup Dijon , Dijon , France
| | - Selim Kermasha
- a Department of Food Science and Agricultural Chemistry , McGill University , Ste-Anne de Bellevue , Canada
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Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2015; 2015:594238. [PMID: 26904663 PMCID: PMC4745565 DOI: 10.1155/2015/594238] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Accepted: 05/04/2015] [Indexed: 12/03/2022]
Abstract
Commercial lipases, from porcine pancreas (PPL), Candida rugosa (CRL), and Thermomyces lanuginosus (Lipozyme TL IM), were investigated in terms of their efficiency for the hydrolysis of safflower oil (SO) for the liberation of free linoleic acid (LA), used as a flavor precursor. Although PPL, under the optimized conditions, showed a high degree of hydrolysis (91.6%), its low tolerance towards higher substrate concentrations could limit its use for SO hydrolysis. In comparison to the other investigated lipases, Lipozyme TL IM required higher amount of enzyme and an additional 3 h of reaction time to achieve its maximum degree of SO hydrolysis (90.2%). On the basis of the experimental findings, CRL was selected as the most appropriate biocatalyst, with 84.1% degree of hydrolysis. The chromatographic analyses showed that the CRL-hydrolyzed SO is composed mainly of free LA.
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Kihara H, Tanaka M, Yamato KT, Horibata A, Yamada A, Kita S, Ishizaki K, Kajikawa M, Fukuzawa H, Kohchi T, Akakabe Y, Matsui K. Arachidonic acid-dependent carbon-eight volatile synthesis from wounded liverwort (Marchantia polymorpha). PHYTOCHEMISTRY 2014; 107:42-9. [PMID: 25174554 DOI: 10.1016/j.phytochem.2014.08.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2014] [Revised: 07/25/2014] [Accepted: 08/07/2014] [Indexed: 05/13/2023]
Abstract
Eight-carbon (C8) volatiles, such as 1-octen-3-ol, octan-3-one, and octan-3-ol, are ubiquitously found among fungi and bryophytes. In this study, it was found that the thalli of the common liverwort Marchantia polymorpha, a model plant species, emitted high amounts of C8 volatiles mainly consisting of (R)-1-octen-3-ol and octan-3-one upon mechanical wounding. The induction of emission took place within 40min. In intact thalli, 1-octen-3-yl acetate was the predominant C8 volatile while tissue disruption resulted in conversion of the acetate to 1-octen-3-ol. This conversion was carried out by an esterase showing stereospecificity to (R)-1-octen-3-yl acetate. From the transgenic line of M. polymorpha (des6(KO)) lacking arachidonic acid and eicosapentaenoic acid, formation of C8 volatiles was only minimally observed, which indicated that arachidonic and/or eicosapentaenoic acids were essential to form C8 volatiles in M. polymorpha. When des6(KO) thalli were exposed to the vapor of 1-octen-3-ol, they absorbed the alcohol and converted it into 1-octen-3-yl acetate and octan-3-one. Therefore, this implied that 1-octen-3-ol was the primary C8 product formed from arachidonic acid, and further metabolism involving acetylation and oxidoreduction occurred to diversify the C8 products. Octan-3-one was only minimally formed from completely disrupted thalli, while it was formed as the most abundant product in partially disrupted thalli. Therefore, it is assumed that the remaining intact tissues were involved in the conversion of 1-octen-3-ol to octan-3-one in the partially disrupted thalli. The conversion was partly promoted by addition of NAD(P)H into the completely disrupted tissues, suggesting an NAD(P)H-dependent oxidoreductase was involved in the conversion.
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Affiliation(s)
- Hirotomo Kihara
- Graduate School of Medicine (Agriculture), Yamaguchi University, Japan
| | - Maya Tanaka
- Graduate School of Medicine (Agriculture), Yamaguchi University, Japan; Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Japan
| | - Katsuyuki T Yamato
- Department of Biology-Oriented Science and Technology, Kinki University, Japan
| | - Akira Horibata
- Department of Biology-Oriented Science and Technology, Kinki University, Japan
| | - Atsushi Yamada
- Department of Biology-Oriented Science and Technology, Kinki University, Japan
| | - Sayaka Kita
- Department of Biology-Oriented Science and Technology, Kinki University, Japan
| | - Kimitsune Ishizaki
- Department of Biology, Graduate School of Science, Kobe University, Japan
| | | | | | | | - Yoshihiko Akakabe
- Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Japan
| | - Kenji Matsui
- Graduate School of Medicine (Agriculture), Yamaguchi University, Japan.
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Synthesis of Linoleic Acid Hydroperoxides as Flavor Precursors, Using Selected Substrate Sources. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2543-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Miyamoto K, Murakami T, Kakumyan P, Keller NP, Matsui K. Formation of 1-octen-3-ol from Aspergillus flavus conidia is accelerated after disruption of cells independently of Ppo oxygenases, and is not a main cause of inhibition of germination. PeerJ 2014; 2:e395. [PMID: 24883255 PMCID: PMC4034645 DOI: 10.7717/peerj.395] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2014] [Accepted: 05/06/2014] [Indexed: 11/20/2022] Open
Abstract
Eight-carbon (C8) volatiles, such as 1-octen-3-ol, are ubiquitous among fungi. They are the volatiles critical for aroma and flavor of fungi, and assumed to be signals controlling germination of several fungi. In this study, we found that intact Aspergillus flavus conidia scarcely synthesized C8 volatiles but repeated freeze-thaw treatment that made the cell membrane permeable promoted (R)-1-octen-3-ol formation. Loss or down regulation of any one of five fatty acid oxygenases (PpoA, PpoB, PpoC, PpoD or lipoxygenase) hypothesized contribute to 1-octen-3-ol formation had little impact on production of this volatile. This suggested that none of the oxygenases were directly involved in the formation of 1-octen-3-ol or that compensatory pathways exist in the fungus. Germination of the conidia was markedly inhibited at high density (1.0 × 109spores mL−1). It has been postulated that 1-octen-3-ol is an autoinhibitor suppressing conidia germination at high density. 1-Octen-3-ol at concentration of no less than 10 mM was needed to suppress the germination while the concentration of 1-octen-3-ol in the suspension at 1.0 × 109 mL−1 was under the detection limit (<1 µM). Thus, 1-octen-3-ol was not the principal component responsible for inhibition of germination. Instead, it was evident that the other heat-labile factor(s) suppressed conidial germination.
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Affiliation(s)
- Kana Miyamoto
- Department of Biological Chemistry, Faculty of Agriculture and the Department of Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University , Yamaguchi , Japan
| | - Tomoko Murakami
- Department of Biological Chemistry, Faculty of Agriculture and the Department of Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University , Yamaguchi , Japan
| | - Pattana Kakumyan
- Department of Biological Chemistry, Faculty of Agriculture and the Department of Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University , Yamaguchi , Japan
| | - Nancy P Keller
- Departments of Bacteriology and Medical Microbiology/Immunology, University of Wisconsin-Madison , Madison, WI , USA
| | - Kenji Matsui
- Department of Biological Chemistry, Faculty of Agriculture and the Department of Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University , Yamaguchi , Japan
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Kuldamrong W, Husson F, Kermasha S. Biocatalysis with hydroperoxide lyase in extracts fromPenicillium camembertiin neat organic solvent media. BIOCATAL BIOTRANSFOR 2013. [DOI: 10.3109/10242422.2013.776545] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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10
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Pons M, Dauphin B, La Guerche S, Pons A, Lavigne-Cruege V, Shinkaruk S, Bunner D, Richard T, Monti JP, Darriet P. Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3264-3272. [PMID: 21384879 DOI: 10.1021/jf104215a] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Analysis of wines from different grape varieties marked by sometimes intense aromatic nuances of fresh mushroom was performed by gas chromatography coupled with olfactometry. This analysis has led to the identification of several odoriferous zones, which were recalling a fresh mushroom odor. Two trace compounds responsible for these odoriferous zones, 1-nonen-3-one and 1-octen-3-one, have been identified and their content has been determined by using either a multidimensional gas chromatography technique coupled to olfactometry and mass spectrometry detection (in the case of 1-nonen-3-one) or the preparation of the derivative with O-2,3,4,5,6-pentafluorobenzylhydroxylamine hydrochloride in the presence of the deuterated form, as the internal standard (in the case of 1-octen-3-one), then gas chromatography coupled to mass spectrometry detection. The assays allowed the quantification of these compounds at concentration levels sometimes well above their detection and recognition olfactory threshold. We show that adding nitrogen compounds to the altered wines, such as an amino acid (glycine) or a tripeptide (glutathione), led to lower concentrations of 1-octen-3-one in wines and diminished smell of fresh mushrooms. The study of the reaction in a model medium, whose composition is close to wine, by liquid chromatography coupled to mass spectrometry demonstrated the formation of adducts between 1-octen-3-one and glycine, and 1-octen-3-one and glutathione characterized by NMR.
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Affiliation(s)
- Monique Pons
- USC Œnologie, INRA-Université Bordeaux Segalen-IPB, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, 210 chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon cedex, France
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Immobilization of an enzymatic extract from Penicillium camemberti containing lipoxygenase and hydroperoxide lyase activities. ACTA ACUST UNITED AC 2008. [DOI: 10.1016/j.molcatb.2007.11.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Stabilization of an enzymatic extract from Penicillium camemberti containing lipoxygenase and hydroperoxide lyase activities. Process Biochem 2008. [DOI: 10.1016/j.procbio.2007.12.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Chow Y, Liew TH, Keh HH, Ko A, Puah SM, Nguyen TBV, Zaman NBG, Wu J, Talukder MMR, Choi WJ. Mung bean lipoxygenase in the production of a C6-aldehyde. Natural green-note flavor generation via biotransformation. Biotechnol J 2007; 2:1375-80. [PMID: 17886236 DOI: 10.1002/biot.200700097] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Mung bean was investigated as a novel source of lipoxygenase in the natural production of the green-note aroma compound hexanal. Lipoxygenase extracted from mung bean catalyzed the oxidative reaction of linoleic acid, after which the intermediate hydroperoxide compound was split via green bell pepper hydroperoxide lyase to produce hexanal. In comparison to soybean lipoxygenase, mung bean lipoxygenase was found to be a good substitute as it produced 15.4 mM (76% yield) hexanal while soybean gave 60% yield. The mung bean pH profile comprised a wide peak (optimum pH 6.5) representing lipoxygenase-2 and lipoxygenase-3 isozymes, whereas two narrower peaks representing lipoxygenase-1 and lipoxygenase-2/3 isozymes were observed for soybean (optimum pH 10). Extraction at pH 4.5 was preferred, at which specific lipoxygenase activity was also the highest.
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Affiliation(s)
- Yvonne Chow
- Institute of Chemical & Engineering Sciences, Jurong Island, Singapore.
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Hall CE, Husson F, Kermasha S. Production of flavour precursors byPenicilliumcandidum using selected polyunsaturated fatty acids. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1622] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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15
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Hall CE, Husson F, Kermasha S. Characterization of an enriched lipoxygenase extract from Aspergillus niger in terms of specificity and nature of flavor precursors production. ACTA ACUST UNITED AC 2004. [DOI: 10.1016/j.molcatb.2003.11.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Schade F, Thompson JE, Legge RL. Use of a plant-derived enzyme template for the production of the green-note volatile hexanal. Biotechnol Bioeng 2003; 84:265-73. [PMID: 12968280 DOI: 10.1002/bit.10776] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Hexanal is a key organoleptic element of green-note that is found in both fragrances and flavors. We report a novel process for the production of hexanal using immobilized enzyme templates extracted from different plant sources in combination with hollow-fiber ultrafiltration for in situ separation. Enzyme templates, known to be responsible for the synthesis of hexanal from linoleic acid (18:2), were isolated from naturally enriched tissues including carnation petals, strawberry and tomato leaves. These templates were immobilized in an alginate matrix and used as a biocatalyst in a packed-bed bioreactor. Continuous product recovery was achieved using a hollow-fiber ultrafiltration unit. The effects of pH, reaction temperature, and substrate and enzyme concentrations were studied and their effects on hexanal generation identified and optimized. Utilizing optimized conditions, hexanal production 112-fold higher than endogenous steady-state levels in a corresponding amount of plant tissue could be achieved over a 30-minute period. Based on the reactor studies, product inhibition also appears to be an important factor for bioreactor-based hexanal production.
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Affiliation(s)
- Frank Schade
- Department of Biology, University of Waterloo, Waterloo, Ontario, Canada N2L 3G12
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2003. [DOI: 10.1002/ffj.1210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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