Kanter JP, Milke L, Metz JK, Biabani A, Schlüter H, Gand M, Ley JP, Zorn H. Novel Catechol
O-methyltransferases from
Lentinula edodes Catalyze the Generation of Taste-Active Flavonoids.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024;
72:11002-11012. [PMID:
38700031 DOI:
10.1021/acs.jafc.4c01514]
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Abstract
Due to the increasing demand for natural food ingredients, including taste-active compounds, enzyme-catalyzed conversions of natural substrates, such as flavonoids, are promising tools to align with the principles of Green Chemistry. In this study, a novel O-methyltransferase activity was identified in the mycelium of Lentinula edodes, which was successfully applied to generate the taste-active flavonoids hesperetin, hesperetin dihydrochalcone, homoeriodictyol, and homoeriodictyol dihydrochalcone. Furthermore, the mycelium-mediated OMT activity allowed for the conversion of various catecholic substrates, yielding their respective (iso-)vanilloids, while monohydroxylated compounds were not converted. By means of a bottom-up proteomics approach, three putative O-methyltransferases were identified, and subsequently, synthetic, codon-optimized genes were heterologously expressed in Escherichia coli. The purified enzymes confirmed the biocatalytic O-methylation activity against targeted flavonoids containing catechol motifs.
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