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Makhubela IM, Zawaira A, Brady D, Pienaar DP. Multifactorial optimization enables the identification of a greener method to produce (+)-nootkatone. J Biotechnol 2024; 393:41-48. [PMID: 39004406 DOI: 10.1016/j.jbiotec.2024.07.008] [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: 03/21/2024] [Revised: 07/05/2024] [Accepted: 07/10/2024] [Indexed: 07/16/2024]
Abstract
The natural aroma compound (+)-nootkatone was obtained in selective conversions of up to 74 mol% from inexpensive (+)-valencene substrate by using a comparatively greener biocatalytic process developed based on modifications of the previously published Firmenich method. Buffer identity and concentration, pH, temperature and downstream work-up procedures were optimized to produce a crude product in which >90 % of (+)-valencene had been converted, with high chemoselectivity observed for (+)-nootkatone production. Interestingly, the biotransformation was carried out efficiently at temperatures as low as 21 ºC. Surprisingly, the best results were obtained when an acidic pH in the range of 3-6 was applied, as compared to the previously published procedure in which it appeared to be necessary to buffer the pH optimally and fixed throughout at 8.5. Furthermore, there was no need to maintain a pure oxygen atmosphere to achieve good (+)-nootkatone yields. Instead, air bubbled continuously at a low rate through the reaction mixture via a submerged glass capillary was sufficient to enable the desired lipoxygenase-catalyzed oxidation reactions to occur efficiently. No valencene epoxide side-products were detected in the organic product extract by a standard GCMS protocol. Only traces of the anticipated corresponding α- and β-nootkatol intermediates were routinely observed.
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Affiliation(s)
- Ida M Makhubela
- Molecular Sciences Institute, School of Chemistry, University of the Witwatersrand, Johannesburg, 1 Jan Smuts Avenue,Braamfontein, Johannesburg, 2000, South Africa, PO Wits 2050, South Africa
| | - Alexander Zawaira
- Applied Protein Biotechnologies (Pty) Ltd, 530 Jessie Collins Street, Garsfontein, Pretoria 0081, South Africa
| | - Dean Brady
- Molecular Sciences Institute, School of Chemistry, University of the Witwatersrand, Johannesburg, 1 Jan Smuts Avenue,Braamfontein, Johannesburg, 2000, South Africa, PO Wits 2050, South Africa
| | - Daniel P Pienaar
- Molecular Sciences Institute, School of Chemistry, University of the Witwatersrand, Johannesburg, 1 Jan Smuts Avenue,Braamfontein, Johannesburg, 2000, South Africa, PO Wits 2050, South Africa; Department of Chemistry, Faculty of Natural and Agricultural Sciences, University of Pretoria, Lynnwood Road, Pretoria 0002, South Africa.
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2
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Song Y, Liu H, Quax WJ, Zhang Z, Chen Y, Yang P, Cui Y, Shi Q, Xie X. Application of valencene and prospects for its production in engineered microorganisms. Front Microbiol 2024; 15:1444099. [PMID: 39171255 PMCID: PMC11335630 DOI: 10.3389/fmicb.2024.1444099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Accepted: 07/29/2024] [Indexed: 08/23/2024] Open
Abstract
Valencene, a sesquiterpene with the odor of sweet and fresh citrus, is widely used in the food, beverage, flavor and fragrance industry. Valencene is traditionally obtained from citrus fruits, which possess low concentrations of this compound. In the past decades, the great market demand for valencene has attracted considerable attention from researchers to develop novel microbial cell factories for more efficient and sustainable production modes. This review initially discusses the biosynthesis of valencene in plants, and summarizes the current knowledge of the key enzyme valencene synthase in detail. In particular, we highlight the heterologous production of valencene in different hosts including bacteria, fungi, microalgae and plants, and focus on describing the engineering strategies used to improve valencene production. Finally, we propose potential engineering directions aiming to further increase the production of valencene in microorganisms.
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Affiliation(s)
- Yafeng Song
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Guangdong Detection Center of Microbiology, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Huizhong Liu
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Guangdong Detection Center of Microbiology, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Wim J. Quax
- Department of Chemical and Pharmaceutical Biology, Groningen Research Institute of Pharmacy, University of Groningen, Groningen, Netherlands
| | - Zhiqing Zhang
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Guangdong Detection Center of Microbiology, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Yiwen Chen
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Guangdong Detection Center of Microbiology, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Ping Yang
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Guangdong Detection Center of Microbiology, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Yinhua Cui
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Guangdong Detection Center of Microbiology, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Qingshan Shi
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Guangdong Detection Center of Microbiology, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Xiaobao Xie
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Guangdong Detection Center of Microbiology, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
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3
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Dickey RM, Gopal MR, Nain P, Kunjapur AM. Recent developments in enzymatic and microbial biosynthesis of flavor and fragrance molecules. J Biotechnol 2024; 389:43-60. [PMID: 38616038 DOI: 10.1016/j.jbiotec.2024.04.004] [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: 02/16/2024] [Revised: 04/08/2024] [Accepted: 04/08/2024] [Indexed: 04/16/2024]
Abstract
Flavors and fragrances are an important class of specialty chemicals for which interest in biomanufacturing has risen during recent years. These naturally occurring compounds are often amenable to biosynthesis using purified enzyme catalysts or metabolically engineered microbial cells in fermentation processes. In this review, we provide a brief overview of the categories of molecules that have received the greatest interest, both academically and industrially, by examining scholarly publications as well as patent literature. Overall, we seek to highlight innovations in the key reaction steps and microbial hosts used in flavor and fragrance manufacturing.
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Affiliation(s)
- Roman M Dickey
- Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, DE 19711, USA
| | - Madan R Gopal
- Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, DE 19711, USA
| | - Priyanka Nain
- Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, DE 19711, USA
| | - Aditya M Kunjapur
- Department of Chemical and Biomolecular Engineering, University of Delaware, Newark, DE 19711, USA.
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4
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Singh S, Kumar Sharma P, Chaturvedi S, Kumar P, Deepak Nannaware A, Kalra A, Kumar Rout P. Biocatalyst for the synthesis of natural flavouring compounds as food additives: Bridging the gap for a more sustainable industrial future. Food Chem 2024; 435:137217. [PMID: 37832337 DOI: 10.1016/j.foodchem.2023.137217] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 08/17/2023] [Accepted: 08/17/2023] [Indexed: 10/15/2023]
Abstract
Biocatalysis entails the use of purified enzymes in the manufacturing of flavouring chemicals food industry as well as at the laboratory level. These biocatalysts can significantly accelerate organic chemical processes and improve product stereospecificity. The unique characteristics of biocatalyst helpful in synthesizing the environmentally friendly flavour and aroma compounds used as a food additive in foodstuffs. With methods like enzyme engineering on biotechnological interventions the efficient tuning of produce will fulfil the needs of food industry. This review summarizes the biosynthesis of different flavour and aroma component through microbial catalysts and using advanced techniques which are available for enzyme improvement. Also pointing out their benefits and drawbacks for specific technological processes necessary for successful industrial application of biocatalysts. The article covers the market scenario, cost economics, environmental safety and regulatory framework for the production of food flavoured chemicals by the bioprocess engineering.
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Affiliation(s)
- Suman Singh
- Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, Uttar Pradesh 226015, India
| | - Praveen Kumar Sharma
- Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, Uttar Pradesh 226015, India
| | - Shivani Chaturvedi
- Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, Uttar Pradesh 226015, India
| | - Prashant Kumar
- Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, Uttar Pradesh 226015, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Ashween Deepak Nannaware
- Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, Uttar Pradesh 226015, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Alok Kalra
- Crop Production and Protection Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, Uttar Pradesh 226015, India
| | - Prasant Kumar Rout
- Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, Uttar Pradesh 226015, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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5
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Deng X, Ye Z, Duan J, Chen F, Zhi Y, Huang M, Huang M, Cheng W, Dou Y, Kuang Z, Huang Y, Bian G, Deng Z, Liu T, Lu L. Complete pathway elucidation and heterologous reconstitution of (+)-nootkatone biosynthesis from Alpinia oxyphylla. THE NEW PHYTOLOGIST 2024; 241:779-792. [PMID: 37933426 DOI: 10.1111/nph.19375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Accepted: 10/14/2023] [Indexed: 11/08/2023]
Abstract
(+)-Nootkatone is a natural sesquiterpene ketone widely used in food, cosmetics, pharmaceuticals, and agriculture. It is also regarded as one of the most valuable terpenes used commercially. However, plants contain trace amounts of (+)-nootkatone, and extraction from plants is insufficient to meet market demand. Alpinia oxyphylla is a well-known medicinal plant in China, and (+)-nootkatone is one of the main components within the fruits. By transcriptome mining and functional screening using a precursor-providing yeast chassis, the complete (+)-nootkatone biosynthetic pathway in Alpinia oxyphylla was identified. A (+)-valencene synthase (AoVS) was identified as a novel monocot-derived valencene synthase; three (+)-valencene oxidases AoCYP6 (CYP71BB2), AoCYP9 (CYP71CX8), and AoCYP18 (CYP701A170) were identified by constructing a valencene-providing yeast strain. With further characterisation of a cytochrome P450 reductase (AoCPR1) and three dehydrogenases (AoSDR1/2/3), we successfully reconstructed the (+)-nootkatone biosynthetic pathway in Saccharomyces cerevisiae, representing a basis for its biotechnological production. Identifying the biosynthetic pathway of (+)-nootkatone in A. oxyphylla unravelled the molecular mechanism underlying its formation in planta and also supported the bioengineering production of (+)-nootkatone. The highly efficient yeast chassis screening method could be used to elucidate the complete biosynthetic pathway of other valuable plant natural products in future.
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Affiliation(s)
- Xiaomin Deng
- National Key Laboratory for Tropical Crop Breeding/Ministry of Agriculture Key Laboratory of Biology and Genetic Resources of Rubber Tree/State Key Laboratory Breeding Base of Cultivation and Physiology for Tropical Crops, Rubber Research Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, 571101, Hainan, China
- Department of Urology, Zhongnan Hospital of Wuhan University, School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
| | - Ziling Ye
- Wuhan Hesheng Technology Co., Ltd, Wuhan, 430074, Hubei, China
| | - Jingyu Duan
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
| | - Fangfang Chen
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
| | - Yao Zhi
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
| | - Man Huang
- Wuhan Hesheng Technology Co., Ltd, Wuhan, 430074, Hubei, China
| | - Minjian Huang
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
| | - Weijia Cheng
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
| | - Yujie Dou
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
| | - Zhaolin Kuang
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
| | - Yanglei Huang
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
| | - Guangkai Bian
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
| | - Zixin Deng
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
| | - Tiangang Liu
- Department of Urology, Zhongnan Hospital of Wuhan University, School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
- Wuhan Hesheng Technology Co., Ltd, Wuhan, 430074, Hubei, China
- Wuhan University of Taikang Medical School, Wuhan University, Wuhan, 430071, Hubei, China
| | - Li Lu
- Department of Urology, Zhongnan Hospital of Wuhan University, School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, Hubei, China
- Hubei Hongshan Laboratory, Wuhan, 430071, Hubei, China
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Siegel EL, Xu G, Li AY, Pearson P, D’hers S, Elman N, Mather TN, Rich SM. Ixodes scapularis Is the Most Susceptible of the Three Canonical Human-Biting Tick Species of North America to Repellent and Acaricidal Effects of the Natural Sesquiterpene, (+)-Nootkatone. INSECTS 2023; 15:8. [PMID: 38249014 PMCID: PMC10816182 DOI: 10.3390/insects15010008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/18/2023] [Accepted: 12/20/2023] [Indexed: 01/23/2024]
Abstract
Ticks are vectors of many human and animal zoonotic disease-causing agents causing significant global health and economic strain. Repellents and acaricides are integral to the human capacity for personal protection from tick bites. Nootkatone, a naturally occurring sesquiterpene found in the Alaskan cedar tree, grapefruit, and other sources, has been documented to be a potent acaricide. Research has also noted repellent effects against some tick species. In this study, our aim was to investigate the effect of synthetic, high-purity (+)-nootkatone on adult Ixodes scapularis, Dermacentor variabilis, and Amblyomma americanum ticks in an in vitro, vertical filter paper bioassay. (+)-nootkatone showed compelling tick repellency, but median effective concentrations (EC50) significantly differed among species. Ixodes scapularis were repelled at very low concentrations (EC50 = 0.87 ± 0.05 µg/cm2). Higher concentrations were required to repel D. variabilis (EC50 = 252 ± 12 µg/cm2) and A. americanum (EC50 = 2313 ± 179 µg/cm2). Significant post-exposure mortality, assessed 24 h after repellency trials, was also observed in I. scapularis but was absent entirely in D. variabilis and A. americanum. These tests demonstrate that nootkatone has a promising dual-action personal protection capacity against adult I. scapularis ticks, warranting further investigation in more natural environments and in the presence of host cues.
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Affiliation(s)
- Eric L. Siegel
- Laboratory of Medical Zoology, Department of Microbiology, University of Massachusetts, Amherst, MA 01003, USA; (E.L.S.); (P.P.)
| | - Guang Xu
- Laboratory of Medical Zoology, Department of Microbiology, University of Massachusetts, Amherst, MA 01003, USA; (E.L.S.); (P.P.)
| | - Andrew Y. Li
- United States Department of Agriculture, Agricultural Research Service, Invasive Insect Biocontrol and Behavior Laboratory, Beltsville, MD 20704, USA;
| | - Patrick Pearson
- Laboratory of Medical Zoology, Department of Microbiology, University of Massachusetts, Amherst, MA 01003, USA; (E.L.S.); (P.P.)
| | - Sebastián D’hers
- Computational Mechanics Center, Instituto Tecnológico de Buenos Aires (ITBA), Ciudad Autónoma de Buenos Aires C1106ACD, Argentina;
| | - Noel Elman
- GearJump Technologies, Limited Liability Company, Brookline, MA 02446, USA;
| | - Thomas N. Mather
- Center for Vector-Borne Disease, University of Rhode Island, Kingston, RI 02881, USA;
| | - Stephen M. Rich
- Laboratory of Medical Zoology, Department of Microbiology, University of Massachusetts, Amherst, MA 01003, USA; (E.L.S.); (P.P.)
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7
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Ma L, Wu T, Liu P, Chen D, Cai S, Chen H, Zhou J, Zhu C, Li S. Green Production of a High-value Mosquito Insecticide of Nootkatone from Seaweed Hydrolysates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18919-18927. [PMID: 37991146 DOI: 10.1021/acs.jafc.3c06708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2023]
Abstract
Nootkatone is a type of valuable sesquiterpene that is widely used in food, cosmetics, fragrance, and other fields. The industry is faced with a major challenge due to the high expenses associated with plant-extracted nootkatone. We have developed a fermentation process for valencene production using seaweed hydrolysate as a carbon source via engineered Saccharomyces cerevisiae. Reduced-pressure distillation purified valencene was used as a substrate, and a yeast strain carrying HPO/AtCPR1 and ADH genes was constructed for whole-cell catalysis. After biotransformation at 25 °C for 3 h, a high yield of 73% for nootkatone production was obtained. Further, simple rotary evaporation was used to obtain nootkatone with a high purity of 97.4%. Mosquito-repellent testing showed that 1% nootkatone has a mosquito-repellent effect lasting up to 6 h, which is comparable to the 20% N,N-diethyl-meta-toluamide (DEET) effect. This study provided practical experience for developing third-generation biomass resources, generating new ideas for green manufacturing of valuable chemical products, and serving as a reference for creating efficient and eco-friendly mosquito repellents.
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Affiliation(s)
- Lingling Ma
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Tao Wu
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Peiling Liu
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Dongying Chen
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Shengliang Cai
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Hefeng Chen
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Jingtao Zhou
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Chaoyi Zhu
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
| | - Shuang Li
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China
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Li X, Ren JN, Fan G, Zhang LL, Pan SY. Isolation, purification, and mass spectrometry identification of the enzyme involved in citrus flavor (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolytica. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4792-4802. [PMID: 36897036 DOI: 10.1002/jsfa.12545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 02/28/2023] [Accepted: 03/10/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND (+)-Nootkatone is a highly valuable sesquiterpene compound that can be used as an aromatic in the food industry because of its grapefruit flavor and low sensory threshold. The unconventional yeast Yarrowia lipolytica has many unique physical and chemical properties, metabolic characteristics, and genetic structure, which has aroused the interest of researchers. Previous research showed that Y. lipolytica possesses the ability to transform the sesquiterpene (+)-valencene to (+)-nootkatone. The aim of this study was to isolate, purify, and identify the enzyme involved in the (+)-valencene bioconversion to (+)-nootkatone by Y. lipolytica. RESULTS In this study, ultrasonic-assisted extraction, ammonium sulfate precipitation, anion-exchange chromatography, and gel-filtration chromatography were used to separate and purify the enzyme involved in the (+)-valencene bioconversion by Y. lipolytica. The protein was identified as aldehyde dehydrogenase (ALDH) (gene0658) using sodium dodecyl sulfate polyacrylamide gel electrophoresis and liquid chromatography-tandem mass spectrometry analysis. The ALDH had the highest activity when the pH value was 6.0 and the temperature was 30 °C. The activity of ALDH was significantly stimulated by ferrous ions and inhibited by barium, calcium, and magnesium ions. CONCLUSION This is the first time that ALDH was found to participate in (+)-valencene biotransformation by Y. lipolytica. It may be involved in regulating the microbial transformation of (+)-valencene to (+)-nootkatone through redox characteristics. This study provides a theoretical basis and reference for the biological synthesis of citrus flavor (+)-nootkatone. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Lu-Lu Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P.R. China
| | - Si-Yi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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Li X, Ren JN, Fan G, Yang SZ, Zhang LL, Pan SY. Separation and purification of nootkatone from fermentation broth of Yarrowia lipolytica with high-speed counter-current chromatography. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4487-4498. [PMID: 36193467 PMCID: PMC9525468 DOI: 10.1007/s13197-022-05529-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/17/2021] [Accepted: 06/03/2022] [Indexed: 06/08/2023]
Abstract
Nootkatone is an important functional sesquiterpene, which can be obtained by the biotransformation of valencene. It is increasingly important because of its pleasant citrus aroma and physiological effects. Yarrowia lipolytica is beneficial for biotechnology applications and has ability to transform valencene to nootkatone. High-speed counter-current chromatography (HSCCC) was used to isolate and purify the product of nootkatone in this study. The suitable two-phase solvent system was selected and the optimum separation conditions were determined. The partition coefficients of nootkatone and the separation factor between nootkatone and valencene were considered as the indexes. The results showed that there were numerous products during the transformation of valencene by Yarrowia lipolytica, and the content of nootkatone was 13.75%. The obtained nootkatone was separated by HSCCC with a solvent system n-hexane/methanol/water (5/4/1, v/v). The final purity of nootkatone was 91.61 ± 0.20% and the elution time was 290-310 min. The structure of nootkatone was identified by gas chromatography-mass spectrometry (GC-MS), infrared spectrum and nuclear magnetic resonance hydrogen spectroscopy (1H NMR). This was the first report on the separation of nootkatone from the fermentation broth by HSCCC. This study proved that HSCCC could be used as an effective method to separate and purify the nootkatone from valencene transformed by Yarrowia lipolytica with n-hexane/methanol/water (5/4/1, v/v).
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Affiliation(s)
- Xiao Li
- Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 China
| | - Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 China
| | - Shu-Zhen Yang
- Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 China
| | - Lu-Lu Zhang
- Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 China
| | - Si-Yi Pan
- Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 China
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Li X, An Q, Qu SS, Ren JN, Fan G, Zhang LL, Pan SY. Differential proteomic analysis of citrus flavor (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolytica. Int J Biol Macromol 2022; 220:1031-1048. [PMID: 35961559 DOI: 10.1016/j.ijbiomac.2022.08.020] [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: 06/08/2022] [Revised: 07/17/2022] [Accepted: 08/02/2022] [Indexed: 11/05/2022]
Abstract
Natural products (+)-nootkatone is an important sesquiterpene compound and is widely used in pharmaceutical, cosmetic, agricultural and food industries. The aim of this study was to analyze the differentially expressed proteins (DEPs) during citrus aroma compound (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolyticaby with high-throughput LC-MS/MS. A total of 778 proteins were differentially expressed, 385 DEPs were significantly up-regulated and 393 DEPs were markedly down-regulated. It was found that the enzymes transformed (+)-valencene to (+)-nootkatone were mainly existed in yeast intracellular and precipitated under the condition of 30-40 % ammonium sulfate. Most DEPs involved in amino acid and fatty acid metabolism were down-regulated during (+)-valencene biotransformation. The DEPs related to the carbohydrate metabolism, energy metabolism and most of transporter proteins were significantly up-regulated. Furthermore, the key enzymes involved in (+)-valencene transformation might be related to cytochrome P450s (gene2215 and gene2911) and dehydrogenases (gene6493). This is the first time that proteomics was used to investigate the metabolism mechanism of Yarrowia lipolytica during (+)-valencene biotransformation. The proteomic analysis of Yarrowia lipolytica provided a foundation for the molecular regulatory mechanism in the biotransformation to (+)-nootkatone from (+)-valencene.
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Affiliation(s)
- Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Sha-Sha Qu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Lu-Lu Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, PR China
| | - Si-Yi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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11
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Cao C, Cao X, Yu W, Chen Y, Lin X, Zhu B, Zhou YJ. Global Metabolic Rewiring of Yeast Enables Overproduction of Sesquiterpene (+)-Valencene. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7180-7187. [PMID: 35657170 DOI: 10.1021/acs.jafc.2c01394] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
(+)-Valencene is a bioactive sesquiterpene that can be used for flavoring and fragrances, and microbial production provides an alternative sustainable access. However, the complexity of cellular metabolism makes it challenging for its high-level production. Here, we report the global rewiring cellular metabolism for de novo production of (+)-valencene in yeast Saccharomyces cerevisiae by engineering central metabolism, mevalonate pathway, and sesquiterpenoid synthase. In particular, we show that metabolic transformation can help accelerate the strain construction process and multiple copy expression of sesquiterpenoid synthase is essential for boosting the metabolic flux for product synthesis with enhanced supply of precursors. The engineered strain produced 1.2 g/L (+)-valencene under fed-batch fermentation in shake flasks, which was increased by 549-fold and demonstrated great potential of the yeast cell factory for (+)-valencene production.
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Affiliation(s)
- Chunyang Cao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, 457 Zhongshan Road, Dalian 116023, People's Republic of China
| | - Xuan Cao
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, 457 Zhongshan Road, Dalian 116023, People's Republic of China
| | - Wei Yu
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, 457 Zhongshan Road, Dalian 116023, People's Republic of China
| | - Yingxi Chen
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xinping Lin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Yongjin J Zhou
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, 457 Zhongshan Road, Dalian 116023, People's Republic of China
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12
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Kokorin A, Urlacher VB. Artificial fusions between P450 BM3 and an alcohol dehydrogenase for efficient (+)-nootkatone production. Chembiochem 2022; 23:e202200065. [PMID: 35333425 PMCID: PMC9325546 DOI: 10.1002/cbic.202200065] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 03/24/2022] [Indexed: 11/27/2022]
Abstract
Multi‐enzyme cascades enable the production of valuable chemical compounds, and fusion of the enzymes that catalyze these reactions can improve the reaction outcome. In this work, P450 BM3 from Bacillus megaterium and an alcohol dehydrogenase from Sphingomonas yanoikuyae were fused to bifunctional constructs to enable cofactor regeneration and improve the in vitro two‐step oxidation of (+)‐valencene to (+)‐nootkatone. An up to 1.5‐fold increased activity of P450 BM3 was achieved with the fusion constructs compared to the individual enzyme. Conversion of (+)‐valencene coupled to cofactor regeneration and performed in the presence of the solubilizing agent cyclodextrin resulted in up to 1080 mg L−1 (+)‐nootkatone produced by the fusion constructs as opposed to 620 mg L−1 produced by a mixture of the separate enzymes. Thus, a two‐step (+)‐valencene oxidation was considerably improved through the simple method of enzyme fusion.
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Affiliation(s)
- Arsenij Kokorin
- Heinrich Heine University Düsseldorf: Heinrich-Heine-Universitat Dusseldorf, Institute of Biochemistry, GERMANY
| | - Vlada B Urlacher
- Heinrich-Heine-Universitat Dusseldorf, Institute of Biochemistry, Universitaetstr. 1, 40225, Dusseldorf, GERMANY
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13
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Li HP, He XH, Peng C, Li JL, Han B. A straightforward access to trifluoromethylated natural products through late-stage functionalization. Nat Prod Rep 2022; 40:988-1021. [DOI: 10.1039/d2np00056c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This review summarizes the applications of late-stage strategies in the direct trifluoromethylation of natural products in the past ten years, with particular emphasis on the reaction model of each method.
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Affiliation(s)
- He-Ping Li
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Xiang-Hong He
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Cheng Peng
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Jun-Long Li
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
- Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu 610106, China
| | - Bo Han
- State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
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