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Production of various phenolic aldehyde compounds using the 4CL-FCHL biosynthesis platform. Int J Biol Macromol 2023; 226:608-617. [PMID: 36521700 DOI: 10.1016/j.ijbiomac.2022.12.075] [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: 09/21/2022] [Revised: 11/24/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
Vanillin (3-methoxy-4-hydroxybenzaldehyde) is one of the most important flavoring substances used in the cosmetic and food industries. Feruloyl-CoA hydratase/lyase (FCHL) is an enzyme that catalyzes the production of vanillin from feruloyl-CoA. In this study, we report kinetic parameters and biochemical properties of FCHL from Sphingomonas paucimobilis SYK-6 (SpFCHL). Also, the crystal structures of an apo-form of SpFCHL and two complexed forms with acetyl-CoA and vanillin/CoA was present. Comparing the apo structure to its complexed forms of SpFCHL, a gate loop with an "open and closed" role was observed at the entrance of the substrate-binding site. With vanillin and CoA complexed to SpFCHL, we captured a conformational change in the feruloyl moiety-binding pocket that repositions the catalytic SpFCHLE146 and other key residues. This binding pocket does not tightly fit the vanillin structure, suggesting substrate promiscuity of this enzyme. This observation is in good agreement with assay results for phenylpropanoid-CoAs and indicates important physicochemical properties of the substrate for the hydratase/lyase reaction mechanism. In addition, we showed that various phenolic aldehydes could be produced using the 4CL-FCHL biosynthesis platform.
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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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Chakraborty D, Gupta G, Kaur B. Metabolic engineering of E. coli top 10 for production of vanillin through FA catabolic pathway and bioprocess optimization using RSM. Protein Expr Purif 2016; 128:123-33. [PMID: 27591788 DOI: 10.1016/j.pep.2016.08.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2016] [Revised: 08/09/2016] [Accepted: 08/23/2016] [Indexed: 11/30/2022]
Abstract
Metabolic engineering and construction of recombinant Escherichia coli strains carrying feruloyl-CoA synthetase and enoyl-CoA hydratase genes for the bioconversion of ferulic acid to vanillin offers an alternative way to produce vanillin. Isolation and designing of fcs and ech genes was carried out using computer assisted protocol and the designed vanillin biosynthetic gene cassette was cloned in pCCIBAC expression vector for introduction in E. coli top 10. Recombinant strain was implemented for the statistical optimization of process parameters influencing F A to vanillin biotransformation. CCD matrix constituted of process variables like FA concentration, time, temperature and biomass with intracellular, extracellular and total vanillin productions as responses. Production was scaled up and 68 mg/L of vanillin was recovered from 10 mg/L of FA using cell extracts from 1 mg biomass within 30 min. Kinetic activity of enzymes were characterized. From LCMS-ESI analysis a metabolic pathway of FA degradation and vanillin production was predicted.
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Affiliation(s)
| | - Gaganjot Gupta
- Department of Biotechnology, Punjabi University, Patiala, India
| | - Baljinder Kaur
- Department of Biotechnology, Punjabi University, Patiala, India.
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Identification and characterization of the vanillin dehydrogenase YfmT in Bacillus subtilis 3NA. Appl Microbiol Biotechnol 2015; 100:3511-21. [DOI: 10.1007/s00253-015-7197-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2015] [Revised: 11/21/2015] [Accepted: 11/23/2015] [Indexed: 11/27/2022]
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Gallage NJ, Møller BL. Vanillin-bioconversion and bioengineering of the most popular plant flavor and its de novo biosynthesis in the vanilla orchid. MOLECULAR PLANT 2015; 8:40-57. [PMID: 25578271 DOI: 10.1016/j.molp.2014.11.008] [Citation(s) in RCA: 151] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Accepted: 09/15/2014] [Indexed: 05/24/2023]
Abstract
In recent years, biotechnology-derived production of flavors and fragrances has expanded rapidly. The world's most popular flavor, vanillin, is no exception. This review outlines the current state of biotechnology-based vanillin synthesis with the use of ferulic acid, eugenol, and glucose as substrates and bacteria, fungi, and yeasts as microbial production hosts. The de novo biosynthetic pathway of vanillin in the vanilla orchid and the possible applied uses of this new knowledge in the biotechnology-derived and pod-based vanillin industries are also highlighted.
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Affiliation(s)
- Nethaji J Gallage
- VILLUM Research Center for Plant Plasticity, Department of Plant and Environmental Sciences, University of Copenhagen, 40 Thorvaldsensvej, DK-1871 Frederiksberg C, Copenhagen, Denmark; Center for Synthetic Biology "bioSYNergy", Department of Plant and Environmental Sciences, University of Copenhagen, 40 Thorvaldsensvej, DK-1871 Frederiksberg C, Copenhagen, Denmark; Plant Biochemistry Laboratory, Department of Plant and Environmental Sciences, University of Copenhagen, 40 Thorvaldsensvej, DK-1871 Frederiksberg C, Copenhagen, Denmark
| | - Birger Lindberg Møller
- VILLUM Research Center for Plant Plasticity, Department of Plant and Environmental Sciences, University of Copenhagen, 40 Thorvaldsensvej, DK-1871 Frederiksberg C, Copenhagen, Denmark; Center for Synthetic Biology "bioSYNergy", Department of Plant and Environmental Sciences, University of Copenhagen, 40 Thorvaldsensvej, DK-1871 Frederiksberg C, Copenhagen, Denmark; Plant Biochemistry Laboratory, Department of Plant and Environmental Sciences, University of Copenhagen, 40 Thorvaldsensvej, DK-1871 Frederiksberg C, Copenhagen, Denmark; Carlsberg Laboratory, 10 Gamle Carlsberg Vej, DK-1799 Copenhagen V, Denmark.
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Graf N, Altenbuchner J. Genetic engineering of Pseudomonas putida KT2440 for rapid and high-yield production of vanillin from ferulic acid. Appl Microbiol Biotechnol 2013; 98:137-49. [DOI: 10.1007/s00253-013-5303-1] [Citation(s) in RCA: 76] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2013] [Revised: 09/25/2013] [Accepted: 09/27/2013] [Indexed: 11/30/2022]
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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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Di Gioia D, Sciubba L, Setti L, Luziatelli F, Ruzzi M, Zanichelli D, Fava F. Production of biovanillin from wheat bran. Enzyme Microb Technol 2007. [DOI: 10.1016/j.enzmictec.2007.04.003] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Kasana RC, Sharma UK, Sharma N, Sinha AK. Isolation and identification of a novel strain of Pseudomonas chlororaphis capable of transforming isoeugenol to vanillin. Curr Microbiol 2007; 54:457-61. [PMID: 17487530 DOI: 10.1007/s00284-006-0627-z] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2006] [Accepted: 02/15/2007] [Indexed: 10/23/2022]
Abstract
Vanillin is undoubtedly one of the most popular and widely used flavoring agents in the world. Taking into consideration the worldwide demand for natural vanillin and its limited supply, alternative routes for its production including biotransformation are being constantly explored. In this regard, a novel soil bacterium capable of converting isoeugenol to vanillin was isolated by conventional enrichment process from soils of Ocimum field. On the basis of morphological and physiochemical characteristics and 16S rRNA gene sequence analysis, the isolate was identified as Pseudomonas chlororaphis CDAE5 (EMBL # AM158279). Vanillin formation was analyzed by gas chromatography (GC), and its structure was confirmed by GC-mass spectrometry and nuclear magnetic resonance. After 24-h reaction, the vanillin concentration reached 1.2 g L(-1) from 10 g L(-1) isoeugenol in 20-mL reaction solution at 25 degrees C and 180 rpm. The strain showed potential to be a good candidate for biotechnological production of vanillin from isoeugenol. Further studies for standardization and optimization for higher yield of vanillin production needs to be investigated.
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Affiliation(s)
- Ramesh C Kasana
- Hill Area Tea Science Division, Institute of Himalayan Bioresource Technology, Post Box No. 6, Palampur, 176061, Himachal Pradesh, India
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Barghini P, Di Gioia D, Fava F, Ruzzi M. Vanillin production using metabolically engineered Escherichia coli under non-growing conditions. Microb Cell Fact 2007; 6:13. [PMID: 17437627 PMCID: PMC1857700 DOI: 10.1186/1475-2859-6-13] [Citation(s) in RCA: 84] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2006] [Accepted: 04/16/2007] [Indexed: 11/20/2022] Open
Abstract
Background Vanillin is one of the most important aromatic flavour compounds used in the food and cosmetic industries. Natural vanillin is extracted from vanilla beans and is relatively expensive. Moreover, the consumer demand for natural vanillin highly exceeds the amount of vanillin extracted by plant sources. This has led to the investigation of other routes to obtain this flavour such as the biotechnological production from ferulic acid. Studies concerning the use of engineered recombinant Escherichia coli cells as biocatalysts for vanillin production are described in the literature, but yield optimization and biotransformation conditions have not been investigated in details. Results Effect of plasmid copy number in metabolic engineering of E. coli for the synthesis of vanillin has been evaluated by the use of genes encoding feruloyl-CoA synthetase and feruloyl hydratase/aldolase from Pseudomonas fluorescens BF13. The higher vanillin production yield was obtained using resting cells of E. coli strain JM109 harbouring a low-copy number vector and a promoter exhibiting a low activity to drive the expression of the catabolic genes. Optimization of the bioconversion of ferulic acid to vanillin was accomplished by a response surface methodology. The experimental conditions that allowed us to obtain high values for response functions were 3.3 mM ferulic acid and 4.5 g/L of biomass, with a yield of 70.6% and specific productivity of 5.9 μmoles/g × min after 3 hours of incubation. The final concentration of vanillin in the medium was increased up to 3.5 mM after a 6-hour incubation by sequential spiking of 1.1 mM ferulic acid. The resting cells could be reused up to four times maintaining the production yield levels over 50%, thus increasing three times the vanillin obtained per gram of biomass. Conclusion Ferulic acid can be efficiently converted to vanillin, without accumulation of undesirable vanillin reduction/oxidation products, using E. coli JM109 cells expressing genes from the ferulic acid-degrader Pseudomonas fluorescens BF13. Optimization of culture conditions and bioconversion parameters, together with the reuse of the biomass, leaded to a final production of 2.52 g of vanillin per liter of culture, which is the highest found in the literature for recombinant strains and the highest achieved so far applying such strains under resting cells conditions.
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Affiliation(s)
- Paolo Barghini
- Department of Agrobiology and Agrochemistry, University of Tuscia, via Camillo de Lellis – snc, 01100 Viterbo, Italy
| | - Diana Di Gioia
- DICASM, Faculty of Engineering, University of Bologna, Bologna, Italy
| | - Fabio Fava
- DICASM, Faculty of Engineering, University of Bologna, Bologna, Italy
| | - Maurizio Ruzzi
- Department of Agrobiology and Agrochemistry, University of Tuscia, via Camillo de Lellis – snc, 01100 Viterbo, Italy
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Abstract
Ferulic acid is the most abundant hydroxycinnamic acid in the plant world and is ester linked to arabinose, in various plant polysaccharides such as arabinoxylans and pectins. It is a precursor to vanillin, one of the most important aromatic flavor compound used in foods, beverages, pharmaceuticals, and perfumes. This article presents an overview of the various biocatalytic routes, focusing on the relevant biotransformations of ferulic acid using plant sources, microorganisms, and enzymes.
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Affiliation(s)
- Sindhu Mathew
- Biochemical Processing, Chemical Science Division, Regional Research Laboratory CSIR, Trivandrum, Kerala, India
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Abstract
Microorganisms able to produce vanillin in excess of 6g/l from ferulic acid have now been isolated. In Pseudomonas strains, the metabolic pathway from eugenol via ferulic acid to vanillin has been characterised at the enzymic and molecular genetic levels. Attempts to introduce vanillin production into other organisms by genetic engineering have begun.
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Affiliation(s)
- N J Walton
- Food Safety Science Division, Institute of Food Research, Norwich Research Park, Colney, NR4 7UA, Norwich, UK.
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