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Xu S, He W, Yan J, Zhang R, Wang P, Tian H, Zhan P. Volatomics-assisted characterization of aroma and off-flavor contributors in fresh and thermally treated kiwifruit juice. Food Res Int 2023; 167:112656. [PMID: 37087245 DOI: 10.1016/j.foodres.2023.112656] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 02/21/2023] [Accepted: 02/25/2023] [Indexed: 03/06/2023]
Abstract
The distinctive aroma profile of kiwifruit juice was significantly changed during thermal treatment, however, the theoretical basis for clarifying and controlling the changes was deficient. In this study, we applied volatomics techniques to investigate the contributors of off-flavors in thermally treated kiwifruit juice. Sixteen aroma compounds were identified to be responsible for the typical "fruity", "grassy", and "cucumber-like" flavors of fresh kiwifruit by two different fused silica capillary columns coupled with chromatography-olfactometry/detection frequency (GC-O/DF) analysis and calculation of odor activity value (OAV). Thirty-one odor-active compounds were determined as important contributors to the sensory profile of thermally treated kiwifruit juice, 14 of which were common to all varieties investigated. The key aroma compounds on fresh kiwifruit significantly decreased after thermal treatment, while decanal, (E)-2-decenal, methional, β-damascenone, 1-octen-3-one, DMHF, and dimethyl sulfide which presented undesirable cooked cabbage/potato, roasted fruit, and sulfurous odors, were accumulated in a large amount. By applying PLSR analysis, (E)-2-decenal, methional, β-damascenone, DMHF, and dimethyl sulfide were further verified to have great contributions to the formation of the cooked off-flavor during thermal treatment. Moreover, XX was found to be more thermal-sensitive and more prone to forming cooked off-flavors after thermal treatment. This study could provide theoretical guidance for the regulation of thermal-induced off-flavors during the manufacturing of kiwifruit juice.
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2
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Yang F, Shi C, Yan L, Xu Y, Dai Y, Bi S, Liu Y. Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice. ULTRASONICS SONOCHEMISTRY 2022; 91:106238. [PMID: 36436485 PMCID: PMC9703038 DOI: 10.1016/j.ultsonch.2022.106238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 06/12/2023]
Abstract
A molecular sensory science approach was used to explore the effects of ultrasonic treatment on aroma compounds of watermelon juice. Watermelon juice was submitted to ultrasonic power at 325 W for 20 min. Ultrasonic treatment reduced odor related to cucumber and green descriptors, whilst significantly improved odors related to sweet, floral, and fruity descriptors, thus contributing to the overall flavor of watermelon juice. Compared with untreated watermelon juice, the amount and concentration of volatile compounds in ultrasonicated watermelon juice increased by 82.50% and 111.84%, respectively. Notably, 22 alkene compounds were newly formed in ultrasonicated watermelon juice, which contributed to sweet and fruity aroma of watermelon juice. The findings of the present study suggest that ultrasonic treatment may be a potential method to improve the overall flavor of watermelon juice.
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Affiliation(s)
- Fan Yang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chunhe Shi
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Lichang Yan
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Ying Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yixin Dai
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Shuang Bi
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Ye Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
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3
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Cerezo S, Hernández ML, Palomo-Ríos E, Gouffi N, García-Vico L, Sicardo MD, Sanz C, Mercado JA, Pliego-Alfaro F, Martínez-Rivas JM. Modification of 13-hydroperoxide lyase expression in olive affects plant growth and results in altered volatile profile. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2021; 313:111083. [PMID: 34763868 DOI: 10.1016/j.plantsci.2021.111083] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 09/17/2021] [Accepted: 10/02/2021] [Indexed: 06/13/2023]
Abstract
The C6 aldehydes, alcohols, and the corresponding esters are the most important compounds of virgin olive oil aroma. These C6 volatile compounds are synthesized via the 13-hydroperoxide lyase (13-HPL) branch of the lipoxygenase pathway. In this investigation, a functional analysis of the olive (Olea europaea L.) 13-HPL gene by its overexpression and silencing in olive transgenic lines was carried out. With this aim, sense and RNAi constructs of the olive 13-HPL gene were generated and used for the transformation of embryogenic olive cultures. Leaves from overexpressing lines showed a slight increase in 13-HPL gene expression, whereas RNAi lines exhibited a strong decrease in their transcript levels. Quantification of 13-HPL activity in two overexpressing and two RNAi lines showed a positive correlation with levels of transcripts. Interestingly, RNAi lines showed a high decrease in the content of C6 volatiles linked to a strong increase of C5 volatile compounds, altering the volatile profile in the leaves. In addition, the silencing of the 13-HPL gene severely affected plant growth and development. This investigation demonstrates the role of the 13-HPL gene in the biogenesis of olive volatile compounds and constitutes a functional genomics study in olive related to virgin olive oil quality.
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Affiliation(s)
- Sergio Cerezo
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - M Luisa Hernández
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - Elena Palomo-Ríos
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - Naima Gouffi
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - Lourdes García-Vico
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - M Dolores Sicardo
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - Carlos Sanz
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain
| | - José A Mercado
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - Fernando Pliego-Alfaro
- Department of Botany and Plant Physiology, Instituto de Hortofruticultura Subtropical y Mediterránea, University of Málaga (IHSM-UMA-CSIC), 29071, Málaga, Spain
| | - José M Martínez-Rivas
- Department of Biochemistry and Molecular Biology of Plant Products, Instituto de la Grasa (CSIC), 41013, Sevilla, Spain.
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4
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Optimizing the Production of Recombinant Hydroperoxide Lyase in Escherichia coli Using Statistical Design. Catalysts 2021. [DOI: 10.3390/catal11020176] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
Hydroperoxide lyase (HPL) catalyzes the synthesis of volatiles C6 or C9 aldehydes from fatty acid hydroperoxides. These short carbon chain aldehydes, known as green leaf volatiles (GLV), are widely used in cosmetic industries and as food additives because of their “fresh green” aroma. To meet the growing demand for natural GLVs, the use of recombinant HPL as a biocatalyst in enzyme-catalyzed processes appears to be an interesting application. Previously, we cloned and expressed a 13-HPL from olive fruit in Escherichia coli and showed high conversion rates (up to 94%) during the synthesis of C6 aldehydes. To consider a scale-up of this process, optimization of the recombinant enzyme production is necessary. In this study, four host-vector combinations were tested. Experimental design and response surface methodology (RSM) were used to optimize the expression conditions. Three factors were considered, i.e., temperature, inducer concentration and induction duration. The Box–Behnken design consisted of 45 assays for each expression system performed in deep-well microplates. The regression models were built and fitted well to the experimental data (R2 coefficient > 97%). The best response (production level of the soluble enzyme) was obtained with E. coli BL21 DE3 cells. Using the optimal conditions, 2277 U L−1of culture of the soluble enzyme was produced in microliter plates and 21,920 U L−1of culture in an Erlenmeyer flask, which represents a 79-fold increase compared to the production levels previously reported.
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5
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Mushtaq R, Shahzad K, Shah ZH, Alsamadany H, Alzahrani HAS, Alzahrani Y, Mujtaba T, Ahmed Z, Mansoor S, Bashir A. Isolation of biotic stress resistance genes from cotton (Gossypium arboreum) and their analysis in model plant tobacco (Nicotiana tabacum) for resistance against cotton leaf curl disease complex. J Virol Methods 2020; 276:113760. [PMID: 31712092 DOI: 10.1016/j.jviromet.2019.113760] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 09/17/2019] [Accepted: 10/25/2019] [Indexed: 02/06/2023]
Abstract
Cotton production is widely effected by Cotton Leaf Curl Virus (CLCuV) in world posing serious losses to cotton yield.The CRT genes from CLCuV resistant G. arboreum and CLCuV susceptible G. hirsutum were cloned and sequenced to know the differences of protein composition in both species. Molecular techniques were used to isolate full length putative biotic stress resistance genes from G. arboreum besides the analysis of identified novel genes in model plant tobacco (Nicotiana tabacum) for resistance to cotton leaf curl disease complex. It was found that transgenic plants over expressing Hydroperoxidelyase (HPL) genes exhibited higher enzyme activity than wild type. In addition the genome sequence information was used for the purpose of gene isolation. Even for the enhanced expression of Calreticulin (CRT), AOS and HPL in G. hirsutum, it still showed susceptibility against CLCuV suggesting alternative genes and pathways involved for the expression of resistance.
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Affiliation(s)
- Rakhshanda Mushtaq
- Department of Biotechnology, Pakistan Institute of Engineering and Applied Sciences, Nilore, Islamabad, Pakistan; National Institute for Biotechnology & Genetic Engineering (NIBGE), Faisalabad, Pakistan.
| | - Khurram Shahzad
- Department of Plant Breeding and Genetics, The University of Haripur, Pakistan.
| | - Zahid Hussain Shah
- Department of Plant Breeding and Genetics, PirMehr Ali Shah Arid Agriculture University Rawalpindi, Pakistan.
| | - Hameed Alsamadany
- Department of Biological Sciences, King Abdulaziz University Jeddah Saudi Arabia.
| | - Hind A S Alzahrani
- College of Science, Imam Abdulrahman bin Faisal University, Dammam, Saudi Arabia.
| | - Yahya Alzahrani
- Department of Biological Sciences, King Abdulaziz University Jeddah Saudi Arabia.
| | - Tahir Mujtaba
- Plant and Forest Biotechnology Umeå, Plant Science Centre, Swedish University of Agriculture Sciences, Umeå, Sweden.
| | - Zaheer Ahmed
- Department of Plant Breeding and Genetics, University of Agriculture Faisalabad Pakistan.
| | - Shahid Mansoor
- National Institute for Biotechnology & Genetic Engineering (NIBGE), Faisalabad, Pakistan.
| | - Aftab Bashir
- National Institute for Biotechnology & Genetic Engineering (NIBGE), Faisalabad, Pakistan; School of Life Sciences, Forman Christian College University, Lahore, Pakistan.
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6
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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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7
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Biocatalytic Synthesis of Natural Green Leaf Volatiles Using the Lipoxygenase Metabolic Pathway. Catalysts 2019. [DOI: 10.3390/catal9100873] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
In higher plants, the lipoxygenase enzymatic pathway combined actions of several enzymes to convert lipid substrates into signaling and defense molecules called phytooxylipins including short chain volatile aldehydes, alcohols, and esters, known as green leaf volatiles (GLVs). GLVs are synthesized from C18:2 and C18:3 fatty acids that are oxygenated by lipoxygenase (LOX) to form corresponding hydroperoxides, then the action of hydroperoxide lyase (HPL) produces C6 or C9 aldehydes that can undergo isomerization, dehydrogenation, and esterification. GLVs are commonly used as flavors to confer a fresh green odor of vegetable to perfumes, cosmetics, and food products. Given the increasing demand in these natural flavors, biocatalytic processes using the LOX pathway reactions constitute an interesting application. Vegetable oils, chosen for their lipid profile are converted in natural GLVs with high added value. This review describes the enzymatic reactions of GLVs biosynthesis in the plant, as well as the structural and functional properties of the enzymes involved. The various stages of the biocatalytic production processes are approached from the lipid substrate to the corresponding aldehyde or alcoholic aromas, as well as the biotechnological improvements to enhance the production potential of the enzymatic catalysts.
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8
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Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry. Food Res Int 2018; 107:119-129. [DOI: 10.1016/j.foodres.2018.02.022] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 02/06/2018] [Accepted: 02/08/2018] [Indexed: 11/19/2022]
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9
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Koeduka T. Functional evolution of biosynthetic enzymes that produce plant volatiles. Biosci Biotechnol Biochem 2018; 82:192-199. [PMID: 29338642 DOI: 10.1080/09168451.2017.1422968] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Plants synthesize volatile compounds to attract pollinators. The volatiles emitted by flowers are often complex mixtures of organic compounds; pollinators are capable of distinctly recognizing different volatile compounds. Plants also produce volatile compounds to protect themselves against herbivores and pathogens. Some of the volatile compounds produced in floral and vegetative tissues are toxic to insects and microbes. To adapt changes in the environment, plants have evolved the ability to synthesize a unique set of volatiles. Intensive studies have identified and characterized the enzymes responsible for the formation of plant volatiles. In particular, many biosynthetic genes have been isolated and their enzymatic functions have been proposed. This review describes how plants have evolved the biosynthetic pathways leading to the formation of green leaf volatiles and phenylpropene volatiles.
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Affiliation(s)
- Takao Koeduka
- a Graduate School of Sciences and Technology for Innovation (Agriculture), Department of Biological Chemistry , Yamaguchi University , Yamaguchi , Japan
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10
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Affiliation(s)
- Taehyun Ji
- U.S. Department of Agriculture–Agricultural Research Service, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
| | - Moonseok Kang
- U.S. Department of Agriculture–Agricultural Research Service, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
- Present address: Rural Development Administration–National Institute of Crop Science, Jeon-Ju, South Korea
| | - Byung-Kee Baik
- U.S. Department of Agriculture–Agricultural Research Service, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
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11
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Jacopini S, Vincenti S, Mariani M, Brunini-Bronzini de Caraffa V, Gambotti C, Desjobert JM, Muselli A, Costa J, Tomi F, Berti L, Maury J. Activation and Stabilization of Olive Recombinant 13-Hydroperoxide Lyase Using Selected Additives. Appl Biochem Biotechnol 2016; 182:1000-1013. [DOI: 10.1007/s12010-016-2377-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Accepted: 12/14/2016] [Indexed: 01/12/2023]
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12
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Liu Q, Hua Y. Continuous synthesis of hexanal by immobilized hydroperoxide lyase in packed-bed reactor. Bioprocess Biosyst Eng 2016; 38:2439-49. [PMID: 26463182 DOI: 10.1007/s00449-015-1481-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2015] [Accepted: 09/29/2015] [Indexed: 11/24/2022]
Abstract
This study aimed to develop an optimal continuous procedure of immobilized hydroperoxide lyase (HPL)-catalyzed synthesis of hexanal. A central composite design was used to study the combined effect of substrate concentration and the residence time of the reactant on hexanal concentration. The optimum conditions for hexanal synthesis included a 13-HPOD concentration of 43.54 mM and a residence time of 60.99 min. The maximum hexanal concentration was 3560 ± 130 mg/L when 16 U of immobilized HPLwas used. Furthermore, the stability of immobilized HPL was significantly improved in the packed-bed reactor, as evidenced by the slowed enzyme inactivation and prolonged operation time. The immobilized HPL remained activity until 40 mL substrate solution flowed past the packed-bed reactor. The catalyst productivity of hexanal in the packed-bed reactor was 5.35 ± 0.34 mg/U, much higher than that in the batch stirred reactor. This study was greatly meaningful for providing a green method to the large-scale production of hexanal.
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13
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ul Hassan MN, Zainal Z, Ismail I. Green leaf volatiles: biosynthesis, biological functions and their applications in biotechnology. PLANT BIOTECHNOLOGY JOURNAL 2015; 13:727-39. [PMID: 25865366 DOI: 10.1111/pbi.12368] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2014] [Revised: 02/25/2015] [Accepted: 02/25/2015] [Indexed: 05/25/2023]
Abstract
Plants have evolved numerous constitutive and inducible defence mechanisms to cope with biotic and abiotic stresses. These stresses induce the expression of various genes to activate defence-related pathways that result in the release of defence chemicals. One of these defence mechanisms is the oxylipin pathway, which produces jasmonates, divinylethers and green leaf volatiles (GLVs) through the peroxidation of polyunsaturated fatty acids (PUFAs). GLVs have recently emerged as key players in plant defence, plant-plant interactions and plant-insect interactions. Some GLVs inhibit the growth and propagation of plant pathogens, including bacteria, viruses and fungi. In certain cases, GLVs released from plants under herbivore attack can serve as aerial messengers to neighbouring plants and to attract parasitic or parasitoid enemies of the herbivores. The plants that perceive these volatile signals are primed and can then adapt in preparation for the upcoming challenges. Due to their 'green note' odour, GLVs impart aromas and flavours to many natural foods, such as vegetables and fruits, and therefore, they can be exploited in industrial biotechnology. The aim of this study was to review the progress and recent developments in research on the oxylipin pathway, with a specific focus on the biosynthesis and biological functions of GLVs and their applications in industrial biotechnology.
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Affiliation(s)
- Muhammad Naeem ul Hassan
- Faculty of Science and Technology, School of Bioscience and Biotechnology, University Kebangsaan Malaysia, Bangi, Malaysia
- Department of Chemistry, University of Sargodha, Sargodha, Pakistan
| | - Zamri Zainal
- Faculty of Science and Technology, School of Bioscience and Biotechnology, University Kebangsaan Malaysia, Bangi, Malaysia
- Institute of Systems Biology (INBIOSIS), University Kebangsaan Malaysia, Bangi, Malaysia
| | - Ismanizan Ismail
- Faculty of Science and Technology, School of Bioscience and Biotechnology, University Kebangsaan Malaysia, Bangi, Malaysia
- Institute of Systems Biology (INBIOSIS), University Kebangsaan Malaysia, Bangi, Malaysia
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14
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Shen JY, Wu L, Liu HR, Zhang B, Yin XR, Ge YQ, Chen KS. Bagging treatment influences production of C6 aldehydes and biosynthesis-related gene expression in peach fruit skin. Molecules 2014; 19:13461-72. [PMID: 25178066 PMCID: PMC6271678 DOI: 10.3390/molecules190913461] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2014] [Revised: 08/20/2014] [Accepted: 08/25/2014] [Indexed: 11/16/2022] Open
Abstract
Bagging is a useful method to improve fruit quality by altering its exposure to light, whereas its effect on fruit volatiles production is inconsistent, and the genes responsible for the observed changes remain unknown. In the present study, single-layer yellow paper bags were used to study the effects of bagging treatment on the formation of C6 aldehydes in peach fruit (Prunus persica L. Batsch, cv. Yulu) over two succeeding seasons. Higher concentrations of n-hexanal and (E)-2-hexenal, which are characteristic aroma volatiles of peach fruit, were induced by bagging treatment. After bagging treatment, peach fruit had significantly higher LOX and HPL enzyme activities, accompanying increased contents of C6 aldehydes. The gene expression data obtained through real-time PCR showed that no consistent significant differences in transcript levels of LOX genes were observed over the two seasons, but significantly up-regulated expression was found for PpHPL1 after bagging treatment In addition, bagging-treated fruit produced more (E)-2-hexenal and had higher expression levels of PpHPL1 during postharvest ripening at room temperature. The regulatory role of the LOX-HPL pathway on the biosynthesis of n-hexanal and (E)-2-hexenal in response to bagging treatment during peach fruit development is discussed in the text.
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Affiliation(s)
- Ji-Yuan Shen
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
| | - Lei Wu
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
| | - Hong-Ru Liu
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
| | - Bo Zhang
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
| | - Xue-Ren Yin
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
| | - Yi-Qiang Ge
- China Rural Technology Development Center, Beijing 100045, China.
| | - Kun-Song Chen
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
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15
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Otte KB, Kirtz M, Nestl BM, Hauer B. Synthesis of 9-oxononanoic acid, a precursor for biopolymers. CHEMSUSCHEM 2013; 6:2149-56. [PMID: 23934656 DOI: 10.1002/cssc.201300183] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2013] [Revised: 05/24/2013] [Indexed: 05/21/2023]
Abstract
Polymers based on renewable resources have become increasingly important. The natural functionalization of fats and oils enables an easy access to interesting monomeric building blocks, which in turn transform the derivative biopolymers into high-performance materials. Unfortunately, interesting building blocks of medium-chain length are difficult to obtain by traditional chemical means. Herein, a biotechnological pathway is established that could provide an environmentally suitable and sustainable alternative. A multiple enzyme two-step one-pot process efficiently catalyzed by a coupled 9S-lipoxygenase (St-LOX1, Solanum tuberosum) and 9/13-hydroperoxide lyase (Cm-9/13HPL, Cucumis melo) cascade reaction is proposed as a potential route for the conversion of linoleic acid into 9-oxononanoic acid, which is a precursor for biopolymers. Lipoxygenase catalyzes the insertion of oxygen into linoleic acid through a radical mechanism to give 9S-hydroperoxy-octadecadienoic acid (9S-HPODE) as a cascade intermediate, which is subsequently cleaved by the action of Cm-9/13HPL. This one-pot process afforded a yield of 73 % combined with high selectivity. The best reaction performance was achieved when lipoxygenase and hydroperoxide lyase were applied in a successive rather than a simultaneous manner. Green leaf volatiles, which are desired flavor and fragrance products, are formed as by-products in this reaction cascade. Furthermore, we have investigated the enantioselectivity of 9/13-HPLs, which exhibited a strong preference for 9S-HPODE over 9R-HPODE.
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Affiliation(s)
- Konrad B Otte
- Department of Chemistry, Institute of Technical Biochemistry, Universität Stuttgart, Allmandring 31, 70569 Stuttgart (Germany)
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Tripodi G, Verzera A, Dima G, Condurso C, Ragusa S. Brassica fruticulosaCyr. andBrassica incanaTen. (Brassicaceae) as Mediterranean traditional wild vegetables: a valuable source of bioactive compounds. JOURNAL OF ESSENTIAL OIL RESEARCH 2012. [DOI: 10.1080/10412905.2012.730492] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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17
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Molecular cloning, expression, and enzymatic characterization of Solanum tuberosum hydroperoxide lyase. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1685-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Buchhaupt M, Guder JC, Etschmann MMW, Schrader J. Synthesis of green note aroma compounds by biotransformation of fatty acids using yeast cells coexpressing lipoxygenase and hydroperoxide lyase. Appl Microbiol Biotechnol 2012; 93:159-68. [PMID: 21789493 DOI: 10.1007/s00253-011-3482-1] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2011] [Revised: 07/01/2011] [Accepted: 07/13/2011] [Indexed: 10/18/2022]
Abstract
Green notes are substances that characterize the aroma of freshly cut grass, cucumbers, green apples, and foliage. In plants, they are synthesized by conversion of linolenic or linoleic acid via the enzymes lipoxygenase (LOX) and hydroperoxide lyase (HPL) to short-chained aldehydes. Current processes for production of natural green notes rely on plant homogenates as enzyme sources but are limited by low enzyme concentration and low specificity. In an alternative approach, soybean LOX2 and watermelon HPL were overexpressed in Saccharomyces cerevisiae. After optimization of the expression constructs, a yeast strain coexpressing LOX and HPL was applied in whole cell biotransformation experiments. Whereas addition of linolenic acid to growing cultures of this strain yielded no products, we were able to identify high green note concentrations when resting cells were used. The primary biotransformation product was 3(Z)-hexenal, a small amount of which isomerized to 2(E)-hexenal. Furthermore, both aldehydes were reduced to the corresponding green note alcohols by endogenous yeast alcohol dehydrogenase to some extent. As the cosolvent ethanol was the source of reducing equivalents for green note alcohol formation, the hexenal/hexenol ratio could be influenced by the use of alternative cosolvents. Further investigations to identify the underlying mechanism of the rather low biocatalyst stability revealed a high toxicity of linolenic acid to yeast cells. The whole cell catalyst containing LOX and HPL enzyme activity described here can be a promising approach towards a highly efficient microbial green note synthesis process.
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Affiliation(s)
- Markus Buchhaupt
- Biochemical Engineering, DECHEMA eV, Karl Winnacker-Institut, Frankfurt, Germany.
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Huang FC, Schwab W. Cloning and characterization of a 9-lipoxygenase gene induced by pathogen attack from Nicotiana benthamiana for biotechnological application. BMC Biotechnol 2011; 11:30. [PMID: 21450085 PMCID: PMC3079629 DOI: 10.1186/1472-6750-11-30] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2010] [Accepted: 03/30/2011] [Indexed: 01/12/2023] Open
Abstract
BACKGROUND Plant lipoxygenases (LOXs) have been proposed to form biologically active compounds both during normal developmental stages such as germination or growth as well as during responses to environmental stress such as wounding or pathogen attack. In our previous study, we found that enzyme activity of endogenous 9-LOX in Nicotiana benthamiana was highly induced by agroinfiltration using a tobacco mosaic virus (TMV) based vector system. RESULTS A LOX gene which is expressed after treatment of the viral vectors was isolated from Nicotiana benthamiana. As the encoded LOX has a high amino acid identity to other 9-LOX proteins, the gene was named as Nb-9-LOX. It was heterologously expressed in yeast cells and its enzymatic activity was characterized. The yeast cells expressed large quantities of stable 9-LOX (0.9 U ml(-1) cell cultures) which can oxygenate linoleic acid resulting in high yields (18 μmol ml(-1) cell cultures) of hydroperoxy fatty acid. The product specificity of Nb-9-LOX was examined by incubation of linoleic acid and Nb-9-LOX in combination with a 13-hydroperoxide lyase from watermelon (Cl-13-HPL) or a 9/13-hydroperoxide lyase from melon (Cm-9/13-HPL) and by LC-MS analysis. The result showed that Nb-9-LOX possesses both 9- and 13-LOX specificity, with high predominance for the 9-LOX function. The combination of recombinant Nb-9-LOX and recombinant Cm-9/13-HPL produced large amounts of C9-aldehydes (3.3 μmol mg(-1) crude protein). The yield of C9-aldehydes from linoleic acid was 64%. CONCLUSION The yeast expressed Nb-9-LOX can be used to produce C9-aldehydes on a large scale in combination with a HPL gene with 9-HPL function, or to effectively produce 9-hydroxy-10(E),12(Z)-octadecadienoic acid in a biocatalytic process in combination with cysteine as a mild reducing agent.
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Affiliation(s)
- Fong-Chin Huang
- Technische Universität München, Biotechnology of Natural Products, Liesel-Beckmann-Str. 1, D-85354 Freising, Germany
| | - Wilfried Schwab
- Technische Universität München, Biotechnology of Natural Products, Liesel-Beckmann-Str. 1, D-85354 Freising, Germany
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Huang FC, Studart-Witkowski C, Schwab W. Overexpression of hydroperoxide lyase gene in Nicotiana benthamiana using a viral vector system. PLANT BIOTECHNOLOGY JOURNAL 2010; 8:783-95. [PMID: 20691022 DOI: 10.1111/j.1467-7652.2010.00508.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
13-Lipoxygenase (13-LOX) and 13-hydroperoxide lyases (13-HPL) are the key enzymes for the production of the 'green note' compounds hexanal, (3Z)- and (2E)-hexenal in plant tissues. To produce high levels of 13-LOX and 13-HPL enzymatic activities for a biocatalytic process to generate C(6)-aldehydes on a large scale, soya bean 13-LOX (GmVLXC) and watermelon 13-HPL (ClHPL) genes were expressed in Nicotiana benthamiana using a viral vector system mediated by agroinfiltration. The N. benthamiana leaves produced high activity of watermelon HPL, but not GmVLXC 13-LOX. In addition, all leaves treated with bacterial suspension displayed a high activity of 9-LOX, indicating that the internal tobacco 9-LOX gene was highly induced through agroinfiltration because of wounding. GmVLXC and ClHPL transcripts could be detected in the corresponding transformed tobacco leaves by real-time RT-PCR analysis but the expression level of ClHPL was 24-fold higher than that of GmVLXC. Western blot analysis showed that LOX was present in all tobacco leaves which were treated with bacterial suspensions, but not in the untreated wild-type control. This result confirms that internal 9-LOX was highly induced by agroinfiltration. The highest levels of ClHPL activity under optimal infiltration conditions were 80 times the HPL activity of wild-type plants or plants transformed with control vector. A large amount of hexanal was formed when linoleic acid was incubated with extracts from N. benthamiana leaves over-expressing ClHPL in combination with GmVLXC-expressing yeast extracts. One gram of ClHPL-expressing N. benthamiana leaves (fresh weight) could produce 17 +/- 0.4 mg hexanal from 50 mg linoleic acid after 30 min.
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Affiliation(s)
- Fong-Chin Huang
- Technische Universität München, Biomolecular Food Technology, Freising, Germany
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Padilla MN, Hernández ML, Pérez AG, Sanz C, Martínez-Rivas JM. Isolation, expression, and characterization of a 13-hydroperoxide lyase gene from olive fruit related to the biosynthesis of the main virgin olive oil aroma compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5649-5657. [PMID: 20334343 DOI: 10.1021/jf9045396] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
A full-length cDNA clone (OepHPL) coding for hydroperoxide lyase was isolated from olive fruit ( Olea europaea cv. Picual). The deduced amino acid sequence shows significant similarity to known plant hydroperoxide lyases and contains a N-terminal sequence that displays structural features of a chloroplast transit peptide. Genomic Southern blot analysis indicates that at least one copy of OepHPL is present in the olive genome. The recombinant hydroperoxide lyase was specific for 13-hydroperoxide derivatives of linolenic and linoleic acids but did not use 9-hydroperoxy isomers as substrates. Analyses of reaction products revealed that this enzyme produces primarily (Z)-hex-3-enal, which partially isomerizes to (E)-hex-2-enal, from 13-hydroperoxylinolenic acid and hexanal from 13-hydroperoxylinoleic acid. Expression levels were measured in different tissues of Picual and Arbequina varieties, including mesocarp and seed during development and ripening of olive fruits. The involvement of this olive hydroperoxide lyase gene in the biosynthesis of virgin olive oil aroma compounds is discussed.
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Affiliation(s)
- María N Padilla
- Department of Physiology and Technology of Plant Products, Instituto de la Grasa, Consejo Superior de Investigaciones Cientificas (CSIC), Seville, Spain
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Mosblech A, Feussner I, Heilmann I. Oxylipins: structurally diverse metabolites from fatty acid oxidation. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2009; 47:511-7. [PMID: 19167233 DOI: 10.1016/j.plaphy.2008.12.011] [Citation(s) in RCA: 262] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2008] [Revised: 11/13/2008] [Accepted: 12/08/2008] [Indexed: 05/19/2023]
Abstract
Oxylipins are lipophilic signaling molecules derived from the oxidation of polyunsaturated fatty acids. Initial fatty acid oxidation occurs mainly by the enzymatic or chemical formation of fatty acid hydroperoxides. An array of alternative reactions further converting fatty acid hydroperoxides gives rise to a multitude of oxylipin classes, many with reported signaling functions in plants. Oxylipins include the phytohormone, jasmonic acid, and a number of other molecules including hydroxy-, oxo- or keto-fatty acids or volatile aldehydes that may perform various biological roles as second messengers, messengers in inter-organismic signaling, or even as bactericidal agents. The structural diversity of oxylipins is further increased by esterification of the compounds in plastidial glycolipids, for instance the Arabidopsides, or by conjugation of oxylipins to amino acids or other metabolites. The enzymes involved in oxylipin metabolism are diverse and comprise a multitude of examples with interesting and unusual catalytic properties. In addition, the interplay of different subcellular compartments during oxylipin biosynthesis suggests complex mechanisms of regulation that are not well understood. This review aims at giving an overview of plant oxylipins and the multitude of enzymes responsible for their biosynthesis.
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Affiliation(s)
- Alina Mosblech
- Department of Plant Biochemistry, Albrecht-von-Haller-Institute for Plant Sciences, Georg-August-University Göttingen, Göttingen, Germany
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Akacha NB, Karboune S, Gargouri M, Kermasha S. Activation and Stabilization of The Hydroperoxide Lyase Enzymatic Extract from Mint Leaves (Mentha spicata) Using Selected Chemical Additives. Appl Biochem Biotechnol 2009; 160:901-11. [DOI: 10.1007/s12010-009-8625-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2008] [Accepted: 03/24/2009] [Indexed: 11/30/2022]
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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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