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Kim AN, Lee KY, Han CY, Choi SG. Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis. Food Microbiol 2023; 114:104287. [PMID: 37290866 DOI: 10.1016/j.fm.2023.104287] [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: 07/26/2022] [Revised: 04/07/2023] [Accepted: 04/13/2023] [Indexed: 06/10/2023]
Abstract
Effect of packaging at different vacuum levels such as 7.2 Pa (99.99% vacuum), 30 kPa (70.39%), 70 kPa (30.91%), and 101.33 kPa (0%, atmospheric condition) using a specially designed airtight container on physicochemical and microbial properties of beef brisket cuts during cold storage was investigated. Dramatic pH increase was found only in air atmospheric packaging. Higher vacuum level yielded higher water holding capacity and lower volatile basic nitrogen (VBN), 2-thiobarbituric acid (TBA), and growth rate of aerobic bacteria and coliforms, whereas the fatty acid composition showed no difference among various vacuum levels. The highest vacuum level (7.2 Pa) yielded no increases in VBN, TBA, and coliform and the least increase in aerobe counts. For bacterial communities, higher vacuum levels yielded higher proportions of Leuconostoc, Carnobacterium, and lactobacilli belonging to the phylum Firmicutes and lower proportions of Pseudomonas belonging to the phylum Proteobacteria. Predictive curves for bacterial communities showed that just a little oxygen significantly affects the bacterial dominance based on different oxygen dependence of individual bacteria and their logarithmic changes by vacuum level.
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Affiliation(s)
- Ah-Na Kim
- Research Group of Safety Distribution, Korea Food Research Institute, Wanju-gun, 55365, Republic of Korea.
| | - Kyo-Yeon Lee
- Division of Applied Life Science, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Chae-Yeon Han
- Division of Applied Life Science, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Sung-Gil Choi
- Division of Applied Life Science, Gyeongsang National University, Jinju, 52828, Republic of Korea; Division of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju, 52828, Republic of Korea.
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2
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Bickel Haase T, Naumann-Gola S, Ortner E, Zorn H, Schweiggert-Weisz U. Thermal stabilisation of cocoa fruit pulp - Effects on sensory properties, colour and microbiological stability. Curr Res Food Sci 2023; 7:100549. [PMID: 37522133 PMCID: PMC10382628 DOI: 10.1016/j.crfs.2023.100549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 06/20/2023] [Accepted: 07/09/2023] [Indexed: 08/01/2023] Open
Abstract
To improve cocoa pulp's shelf-life, preservation processes are necessary while maintaining the quality of the pulp. We applied pasteurisation and UHT-treatment and investigated different quality parameters: dry matter content, water activity, total soluble solids, colour and peroxidase activity. Both technologies inactivated peroxidase successfully. The colour of the pasteurised pulp was similar to the fresh, while UHT-treated pulp was more brownish. The sensory properties were investigated in detail by descriptive analysis and the identification of aroma-active volatile organic compounds. Fresh pulp revealed the highest aroma intensity for attribute unripe banana-like, whereas UHT-treated pulp scored highest in the intensity of attribute tropical fruit-like. Pasteurised pulp showed strong similarities to the fresh pulp. Fresh cocoa pulp exhibited 74 aroma-active regions identified by GC-MS/O. UHT-treated and pasteurised pulp accounted for 66 and 60 aroma-active regions, respectively. Five identified substances were only found in the fresh and pasteurised pulp, namely: δ-carene, 1-pentanol, 3-(methylthio)propanol, phenol and δ-undecalactone. Similarly, fresh and UHT-treated pulp shared ten exclusive odorants, such as decanal, geraniol, and δ-nonalactone. The pasteurised and UHT-treated pulp shared two compounds, δ-decalactone and 5-(hydroxymethyl)furfural. Furthermore, the thermally treated pulps could be stored at 4 °C and 23 °C for 24 weeks without observing a significant growth of microorganisms. The rate of non-enzymatic browning was higher in samples stored at 23 °C compared to those stored at 4 °C, leading to higher browning indices. We demonstrated that pasteurisation and ultra-high temperature treatment are suitable technologies for the stabilisation of cocoa fruit pulp. These resulted in prolonged shelf-lifes and minimal changes in the sensory prorperties of the treated pulps, characterised by a reduction in the aroma diversities. This work provides important insights for the thermal stabilisation of further side-streams.
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Affiliation(s)
- Thomas Bickel Haase
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354, Freising, Germany
- Institute of Food Chemistry and Food Biotechnology, Justus-Liebig University, 35392, Giessen, Germany
| | - Susanne Naumann-Gola
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354, Freising, Germany
| | - Eva Ortner
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354, Freising, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus-Liebig University, 35392, Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology IME, 35392, Giessen, Germany
| | - Ute Schweiggert-Weisz
- Fraunhofer Institute for Process Engineering and Packaging IVV, 85354, Freising, Germany
- Institute for Nutritional and Food Sciences, University of Bonn, 53115, Bonn, Germany
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3
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Manina AS, Forlani F. Biotechnologies in Perfume Manufacturing: Metabolic Engineering of Terpenoid Biosynthesis. Int J Mol Sci 2023; 24:ijms24097874. [PMID: 37175581 PMCID: PMC10178209 DOI: 10.3390/ijms24097874] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 04/22/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
The fragrance industry is increasingly turning to biotechnology to produce sustainable and high-quality fragrance ingredients. Microbial-based approaches have been found to be particularly promising, as they offer a more practical, economical and sustainable alternative to plant-based biotechnological methods for producing terpene derivatives of perfumery interest. Among the evaluated works, the heterologous expression of both terpene synthase and mevalonate pathway into Escherichia coli has shown the highest yields. Biotechnology solutions have the potential to help address the growing demand for sustainable and high-quality fragrance ingredients in an economically viable and responsible manner. These approaches can help compensate for supply issues of rare or impermanent raw materials, while also meeting the increasing demand for sustainable ingredients and processes. Although scaling up biotransformation processes can present challenges, they also offer advantages in terms of safety and energy savings. Exploring microbial cell factories for the production of natural fragrance compounds is a promising solution to both supply difficulties and the demand for sustainable ingredients and processes in the fragrance industry.
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Affiliation(s)
- Alessia Shelby Manina
- Department of Food Environmental and Nutritional Science (DeFENS), University of Milan, 20133 Milan, Italy
| | - Fabio Forlani
- Department of Food Environmental and Nutritional Science (DeFENS), University of Milan, 20133 Milan, Italy
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4
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Analysis of Spatial-Temporal Variation in Floral Volatiles Emitted from Lagerstroemia caudata by Headspace Solid-Phase Microextraction and GC-MS. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020478. [PMID: 36677543 PMCID: PMC9863544 DOI: 10.3390/molecules28020478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/18/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023]
Abstract
Lagerstroemia caudata is a rare aromatic species native to southeastern China, but its floral scent properties and release dynamics remain unclear. This study is the first systematic analysis of spatial-temporal variation in volatile organic compounds (VOCs) emitted from L. caudata by headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). Thirty-two VOCs were identified, 20 of which were detected for the first time. Aldehydes, alcohols, and monoterpenoids were the main VOC categories, each with different releasing rhythms. Total emission of VOCs was much higher in the full-blooming stage (140.90 ng g-1min-1) than in the pre-blooming (36.54 ng g-1min-1) or over-blooming (24.92 ng g-1min-1). Monoterpenoids, especially nerol, geraniol, and linalool, were the characteristic VOCs for full-blooming flowers. Daily emissions of nine compounds (nerol, geraniol, linalool, citronellol, β-citral, (E)-citral, phenylethyl alcohol, 2-heptanol, 2-nonanol) correlated closely with the opening of L. caudata, presenting an apparent diurnal pattern of scent emission. Tissue-specific emission was found in most isolated floral parts. Stamen was the most significant source of floral VOCs, considering its high emission levels of total VOC (627.96 ng g-1min-1). Our results extend the information on floral VOCs of Lagerstroemia and provide a theoretical basis for breeding new cultivars with desirable floral scents.
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Meena L, Sengar AS, Neog R, Sunil CK. Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4152-4164. [PMID: 36193474 PMCID: PMC9525513 DOI: 10.1007/s13197-021-05271-6] [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: 07/13/2021] [Accepted: 09/13/2021] [Indexed: 11/26/2022]
Abstract
Fruits and vegetable processing industries contribute to the largest portion of food waste. With changing diet habits, the demand for the production and processing of fruits and vegetables has increased greatly to fulfil the rising demand amongst the masses. Waste generation begins from the harvesting of raw material until it gets processed. Pineapple processing industries produce processing waste (peel, core, pomace, and crown) which are rich in various bioactive compounds. In most cases, the by-products contain larger amounts of valuable compounds which have higher nutritional and therapeutic importance than its final produce. Researchers have studied the potential of pineapple wastes primarily for the extraction of enzymes (bromelain, pectinase, xylanase and cellulase) and secondarily as a low-cost substrate to produce dietary fibre, organic acids, and phenolic antioxidants. This review describes the bioactive compounds in pineapple wastes, their extraction techniques, and their potential applications as a polymer material, bio-sorbents, bioethanol and vanillin production, etc. It focuses primarily on bioactive compounds that have functional and medicinal value and can be used independently or incorporated with other ingredients to form the valorised product. Graphic abstract
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Affiliation(s)
- L Meena
- National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu 613005 India
| | - Animesh Singh Sengar
- National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu 613005 India
| | - Rooman Neog
- National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu 613005 India
| | - C. K Sunil
- National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu 613005 India
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6
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Determination of methanol and fusel oils in various types of wines distributed in Korea. Food Sci Biotechnol 2022; 31:203-209. [PMID: 35186350 PMCID: PMC8818071 DOI: 10.1007/s10068-021-01026-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 12/08/2021] [Accepted: 12/15/2021] [Indexed: 01/25/2023] Open
Abstract
The contents of methanol and fusel oils in various types of wines were determined using headspace-gas chromatography (HS-GC). The HS-GC analysis method showed good linearity, high precision and accuracy, and low LOQ and LOD values. The methanol content in 289 types of wines ranged from not detected (ND) to 333.84 mg/kg, and was higher in Korean grape wines than in imported grape wines. Among fusel oils, the contents of 1-propanol (23.61-84.23 mg/kg) and isobutanol (34.98-111.39 mg/kg) were slightly higher in Korean wild grape wines, whereas that of isobutanol (ND to 55.26 mg/kg) was slightly lower in Korean black raspberry wine than in the other wines. The contents of amyl alcohol were lower in Korean plum wine and Korean black raspberry wine than in all of the wines included in the present study, and highest in imported grape wines.
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Jaiswal KS, Rathod VK. Microwave-assisted synthesis of ethyl laurate using immobilized lipase: Optimization, mechanism and thermodynamic studies. J INDIAN CHEM SOC 2021. [DOI: 10.1016/j.jics.2021.100020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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8
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Tan M, Caro Y, Shum-Cheong-Sing A, Robert L, François JM, Petit T. Evaluation of mixed-fermentation of Saccharomyces cerevisiae with Saprochaete suaveolens to produce natural fruity beer from industrial wort. Food Chem 2021; 346:128804. [PMID: 33418411 DOI: 10.1016/j.foodchem.2020.128804] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 11/29/2020] [Accepted: 11/30/2020] [Indexed: 12/16/2022]
Abstract
Fruity beers can be promoted through production of flavoring compounds during fermentation by partial replacement of brewing yeast by non-conventional-yeasts with high aroma production abilities. We evaluated here the use of a wild Saprochaete suaveolens strain, producing atypical aroma compounds, to produce new natural fruity beer, while keeping classical production conditions used in brewing industry. S. suaveolens was inoculated as starter of culture during beer fermentation and the fermentation performance was evaluated through measurement of several physicochemical parameters. The aroma profile of the engineered beers was monitored using HS-SPME GC/MS. The results showed that high fruity aroma and low-ethanol content beers were obtained through single-fermentation using S. suaveolens. We also demonstrated that during mixed-fermentation, S. suaveolens maintained high metabolic activity and allowed production of beer enriched with fruity aroma. Production of high or low ethanol content fruity beer could be achieved by varying the composition of the starter of culture.
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Affiliation(s)
- Melissa Tan
- Université de la Réunion, Laboratoire de Chimie et Biotechnologies des Produits Naturels (ChemBioPro), Réunion, France; IUT de la Réunion, Département Hygiène, Sécurité et Environnement (HSE), Réunion, France.
| | - Yanis Caro
- Université de la Réunion, Laboratoire de Chimie et Biotechnologies des Produits Naturels (ChemBioPro), Réunion, France; IUT de la Réunion, Département Hygiène, Sécurité et Environnement (HSE), Réunion, France.
| | - Alain Shum-Cheong-Sing
- IUT de la Réunion, Département Hygiène, Sécurité et Environnement (HSE), Réunion, France.
| | - Laurent Robert
- Société Réunionnaise de brasserie (SOREBRA), Saint-Louis, Réunion, France.
| | | | - Thomas Petit
- Université de la Réunion, Laboratoire de Chimie et Biotechnologies des Produits Naturels (ChemBioPro), Réunion, France; IUT de la Réunion, Département Hygiène, Sécurité et Environnement (HSE), Réunion, France.
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9
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Dausset C, Bornes S, Miquel S, Kondjoyan N, Angenieux M, Nakusi L, Veisseire P, Alaterre E, Bermúdez-Humarán LG, Langella P, Engel E, Forestier C, Nivoliez A. Identification of sulfur components enhancing the anti-Candida effect of Lactobacillus rhamnosus Lcr35. Sci Rep 2020; 10:17074. [PMID: 33051479 PMCID: PMC7553951 DOI: 10.1038/s41598-020-74027-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Accepted: 07/30/2020] [Indexed: 01/09/2023] Open
Abstract
GYNOPHILUS (Lcr REGENERANS) is a live biotherapeutic product (LBP) aimed at restoring the vaginal microbiome and contains the live biotherapeutic microorganism Lactobacillus rhamnosus Lcr35. In this study, the LBP formulation and manufacturing process significantly enhanced the anti-Candida activity of L. rhamnosus Lcr35, with a complete loss of viability of the yeast after 48 h of coincubation. Sodium thiosulfate (STS), one excipient of the product, was used as a potentiator of the anti-Candida spp. activity of Lactobacilli. This contact-independent phenomenon induced fungal cell disturbances, as observed by electron microscopy observations. Nonverbal sensory experiments showed clear odor dissimilarities between cocultures of L. rhamnosus Lcr35 and C. albicans in the presence and absence of STS, suggesting an impact of odor-active metabolites. A volatolomic approach allowed the identification of six odor-active compounds, including one sulfur compound that was identified as S-methyl thioacetate (MTA). MTA was associated with the antifungal effect of Lcr35, and its functional link was established in vitro. We show for the first time that the LBP GYNOPHILUS, which is a highly active product in the reduction of vulvovaginal candidiasis, requires the presence of a sulfur compound to fully achieve its antifungal effect.
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Affiliation(s)
- Caroline Dausset
- Research and Development Department, BIOSE, 24 avenue Georges Pompidou, 15000, Aurillac, France. .,Micalis Institute, INRAE, AgroParisTech, Université Paris-Saclay, 78350, Jouy-en-Josas, France. .,Université Clermont Auvergne, CNRS, Laboratoire Microorganismes : Génome et Environnement, 63000, Clermont-Ferrand, France.
| | - Stéphanie Bornes
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, 15000, Aurillac, France
| | - Sylvie Miquel
- Université Clermont Auvergne, CNRS, Laboratoire Microorganismes : Génome et Environnement, 63000, Clermont-Ferrand, France
| | - Nathalie Kondjoyan
- INRAE, UR370 QuaPA, Microcontaminants, Aroma & Separation Science Group (MASS), 63123, Saint-Genès-Champanelle, France
| | - Magaly Angenieux
- INRAE, UR370 QuaPA, Microcontaminants, Aroma & Separation Science Group (MASS), 63123, Saint-Genès-Champanelle, France
| | - Laurence Nakusi
- Université Clermont Auvergne, CNRS, Laboratoire Microorganismes : Génome et Environnement, 63000, Clermont-Ferrand, France
| | - Philippe Veisseire
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, 15000, Aurillac, France
| | - Elina Alaterre
- Research and Development Department, BIOSE, 24 avenue Georges Pompidou, 15000, Aurillac, France.,HORIBA ABX SAS, Parc Euromédecine, Rue du Caducée, BP 7290, 34184, Montpellier Cedex 4, France
| | - Luis G Bermúdez-Humarán
- Micalis Institute, INRAE, AgroParisTech, Université Paris-Saclay, 78350, Jouy-en-Josas, France
| | - Philippe Langella
- Micalis Institute, INRAE, AgroParisTech, Université Paris-Saclay, 78350, Jouy-en-Josas, France
| | - Erwan Engel
- INRAE, UR370 QuaPA, Microcontaminants, Aroma & Separation Science Group (MASS), 63123, Saint-Genès-Champanelle, France
| | - Christiane Forestier
- Université Clermont Auvergne, CNRS, Laboratoire Microorganismes : Génome et Environnement, 63000, Clermont-Ferrand, France
| | - Adrien Nivoliez
- Research and Development Department, BIOSE, 24 avenue Georges Pompidou, 15000, Aurillac, France
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Wickramasinghe PCK, Munafo JP. Biosynthesis of Benzylic Derivatives in the Fermentation Broth of the Edible Mushroom, Ischnoderma resinosum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2485-2492. [PMID: 32049524 DOI: 10.1021/acs.jafc.9b07218] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Employing isotope incubation studies, the biosynthetic pathway leading to a series of benzylic derivatives was elucidated in the fermentation broth of the edible mushroom Ischnoderma resinosum (P. Karst). Twenty-six hydroxy- and methoxy- benzylic derivatives were screened by gas chromatography-mass spectrometry (GC-MS) of which 13 were detected in the culture media. Results from the isotope incubation studies showed the transformation of both benzyl alcohol and benzoic acid into benzaldehyde. Benzaldehyde was then converted into 4-methoxybenzaldehyde via hydroxylation and subsequent methylation of the 4-C position. The resulting 4-methoxybenzaldehyde was then hydroxylated in the 3-C position followed by methylation into 3,4-dimethoxybenzaldehyde. Based on these findings, a novel metabolic scheme for the biosynthesis of benzylic derivatives in I. resinosum was proposed. The knowledge of the biosynthetic pathway was utilized to produce 4-hydroxy-3-methoxybenzaldehyde (vanillin) from 4-hydroxy-3-methoxybenzoic acid (vanillic acid). This is the first report to elucidate the biosynthetic pathway of benzyl derivatives and production of vanillin from I. resinosum.
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Affiliation(s)
- Purni C K Wickramasinghe
- Department of Food Science , The University of Tennessee , Knoxville , Tennessee 37996 , United States
| | - John P Munafo
- Department of Food Science , The University of Tennessee , Knoxville , Tennessee 37996 , United States
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11
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Sharma A, Sharma P, Singh J, Singh S, Nain L. Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00018] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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12
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A Mailam M, Abd El-Razek H, A Shaaban H. Effect of Exopolysaccharides-producing Starter Culture on the Flavor Profile and Characteristics of Low Fat Ras Cheese. Pak J Biol Sci 2020; 23:691-700. [PMID: 32363826 DOI: 10.3923/pjbs.2020.691.700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE The application of the exopolysaccharide-producing starter culture for improving the texture and technical properties and evaluating flavor profile of low-fat Ras cheese was studied. The experimental design was performed to compare flavour compounds of traditional and exopolysaccharide producing starters (EPS) for different levels of fat milk cheese. MATERIALS AND METHODS Control (4% fat) with traditional starter, T1 (0% fat) with EPS, T2 (1% fat) with EPS), T3 (2% fat) with EPS and T4 (3% fat) with EPS were used. The physicochemical, textural profile analysis and organoleptic properties of fresh and stored cheeses (4 months) were determined. Also, the microscopic structural changes in fresh low-fat Ras cheese with EPS were evaluated. RESULTS The results indicated that addition of EPS producing cultures with decreasing fat of cheese milk lead to an increase in the moisture of treatments as well as hardness, cohesiveness, springiness, chewiness and gumminess of the resultant cheese. The data indicated that control cheese (full-fat and without EPS-producing cultures) had the lowest values of acidity. The changes in pH values among all cheese treatments and during storage period followed opposite trend to that of titratable acidity. There were negative correlation between the rate of fat reduction and the values of SN (soluble nitrogen). CONCLUSION Addition of EPS-producing cultures in Ras cheese milk improved sensory evaluation of resultant cheese, whereas cheese with 3% fat and EPS-producing culture (T4) selected as best Ras cheese sample.
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13
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Chacón MG, Kendrick EG, Leak DJ. Engineering Escherichia coli for the production of butyl octanoate from endogenous octanoyl-CoA. PeerJ 2019; 7:e6971. [PMID: 31304053 PMCID: PMC6610577 DOI: 10.7717/peerj.6971] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Accepted: 04/18/2019] [Indexed: 11/20/2022] Open
Abstract
Medium chain esters produced from fruits and flowering plants have a number of commercial applications including use as flavour and fragrance ingredients, biofuels, and in pharmaceutical formulations. These esters are typically made via the activity of an alcohol acyl transferase (AAT) enzyme which catalyses the condensation of an alcohol and an acyl-CoA. Developing a microbial platform for medium chain ester production using AAT activity presents several obstacles, including the low product specificity of these enzymes for the desired ester and/or low endogenous substrate availability. In this study, we engineered Escherichia coli for the production of butyl octanoate from endogenously produced octanoyl-CoA. This was achieved through rational protein engineering of an AAT enzyme from Actinidia chinensis for improved octanoyl-CoA substrate specificity and metabolic engineering of E. coli fatty acid metabolism for increased endogenous octanoyl-CoA availability. This resulted in accumulation of 3.3 + 0.1 mg/L butyl octanoate as the sole product from E. coli after 48 h. This study represents a preliminary examination of the feasibility of developing E. coli platforms for the synthesis single medium chain esters from endogenous fatty acids.
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Affiliation(s)
- Micaela G Chacón
- Department of Biology and Biochemistry, University of Bath, Bath, England
| | | | - David J Leak
- Department of Biology and Biochemistry, University of Bath, Bath, England
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14
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Moreira WC, Elias ALP, Osório WR, Padilha GS. Alternative method to improve the ethyl valerate yield using an immobilised Burkholderia cepacia lipase. J Microencapsul 2019; 36:327-337. [DOI: 10.1080/02652048.2019.1626927] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Wellington Correa Moreira
- School of Applied Sciences/FCA, Research Group in Manufacturing of Advanced Materials (CPMMA), University of Campinas (UNICAMP), Limeira, Sao Paulo, Brazil
| | - Alfredo Luís Pereira Elias
- School of Applied Sciences/FCA, Research Group in Manufacturing of Advanced Materials (CPMMA), University of Campinas (UNICAMP), Limeira, Sao Paulo, Brazil
| | - Wislei Riuper Osório
- School of Applied Sciences/FCA, Research Group in Manufacturing of Advanced Materials (CPMMA), University of Campinas (UNICAMP), Limeira, Sao Paulo, Brazil
- School of Technology, University of Campinas, Limeira, Sao Paulo, Brazil
| | - Giovana Silva Padilha
- School of Applied Sciences/FCA, Research Group in Manufacturing of Advanced Materials (CPMMA), University of Campinas (UNICAMP), Limeira, Sao Paulo, Brazil
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15
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Iranmanesh M, Ezzatpanah H, Akbari-Adergani B, Karimi Torshizi MA. SPME/GC-MS characterization of volatile compounds of Iranian traditional dried Kashk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1466323] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Mahdieh Iranmanesh
- student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamid Ezzatpanah
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Behrouz Akbari-Adergani
- Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran
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Incubation of Aquilaria subintegra with Microbial Culture Supernatants Enhances Production of Volatile Compounds and Improves Quality of Agarwood Oil. Indian J Microbiol 2018; 58:201-207. [PMID: 29651179 DOI: 10.1007/s12088-018-0717-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Accepted: 03/06/2018] [Indexed: 10/17/2022] Open
Abstract
Incubation with microbial culture supernatants improved essential oil yield from Aquilaria subintegra woodchips. The harvested woodchips were incubated with de man, rogosa and sharpe (MRS) agar, yeast mold (YM) agar medium and six different microbial culture supernatants obtained from Lactobacillus bulgaricus, L. acidophilus, Streptococcus thermophilus, Lactococcus lactis, Saccharomyces carlsbergensis and S. cerevisiae prior to hydrodistillation. Incubation with lactic acid bacteria supernatants provided higher yield of agarwood oil (0.45% w/w) than that obtained from yeast (0.25% w/w), agar media (0.23% w/w) and water (0.22% w/w). The composition of agarwood oil from all media and microbial supernatant incubations was investigated by using gas chromatography-mass spectrometry. Overall, three major volatile profiles were obtained, which corresponded to water soaking (control), as well as, both YM and MRS media, lactic acid bacteria, and yeast supernatant incubations. Sesquiterpenes and their oxygenated derivatives were key components of agarwood oil. Fifty-two volatile components were tentatively identified in all samples. Beta-agarofuran, α-eudesmol, karanone, α-agarofuran and agarospirol were major components present in most of the incubated samples, while S. cerevisiae-incubated A. subintegra provided higher amount of phenyl acetaldehyde. Microbial culture supernatant incubation numerically provided the highest yield of agarwood oil compared to water soaking traditional method, possibly resulting from activity of extracellular enzymes produced by the microbes. Incubation of agarwood with lactic acid bacteria supernatant significantly enhanced oil yields without changing volatile profile/composition of agarwood essential oil, thus this is a promising method for future use.
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Padilha GS, Tambourgi EB, Alegre RM. Evaluation of lipase from Burkholderia cepacia immobilized in alginate beads and application in the synthesis of banana flavor (isoamyl acetate). CHEM ENG COMMUN 2017. [DOI: 10.1080/00986445.2017.1370707] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Giovana S. Padilha
- Research Group in Manufacturing of Advanced Materials, School of Applied Sciences/FCA, University of Campinas/UNICAMP, Limeira, São Paulo, Brazil
| | - Elias B. Tambourgi
- Department of Chemical System Engineering, School of Chemical Engineering/UNICAMP, Campinas, São Paulo, Brazil
| | - Ranulfo M. Alegre
- Department of Food Engineering, School of Food Engineering/UNICAMP, Campinas, São Paulo, Brazil
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Gawas SD, Jadhav SV, Rathod VK. Solvent Free Lipase Catalysed Synthesis of Ethyl Laurate: Optimization and Kinetic Studies. Appl Biochem Biotechnol 2016; 180:1428-1445. [DOI: 10.1007/s12010-016-2177-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Accepted: 06/22/2016] [Indexed: 10/21/2022]
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Stribny J, Querol A, Pérez-Torrado R. Differences in Enzymatic Properties of the Saccharomyces kudriavzevii and Saccharomyces uvarum Alcohol Acetyltransferases and Their Impact on Aroma-Active Compounds Production. Front Microbiol 2016; 7:897. [PMID: 27375606 PMCID: PMC4894917 DOI: 10.3389/fmicb.2016.00897] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2016] [Accepted: 05/26/2016] [Indexed: 12/03/2022] Open
Abstract
Higher alcohols and acetate esters belong to the most important yeast secondary metabolites that significantly contribute to the overall flavor and aroma profile of fermented products. In Saccharomyces cerevisiae, esterification of higher alcohols is catalyzed mainly by the alcohol acetyltransferases encoded by genes ATF1 and ATF2. Previous investigation has shown other Saccharomyces species, e.g., S. kudriavzevii and S. uvarum, to vary in aroma-active higher alcohols and acetate esters formation when compared to S. cerevisiae. Here, we aimed to analyze the enzymes encoded by the ATF1 and ATF2 genes from S. kudriavzevii (SkATF1, SkATF2) and S. uvarum (SuATF1, SuATF2). The heterologous expression of the individual ATF1 and ATF2 genes in a host S. cerevisiae resulted in the enhanced production of several higher alcohols and acetate esters. Particularly, an increase of 2-phenylethyl acetate production by the strains that harbored ATF1 and ATF2 genes from S. kudriavzevii and S. uvarum was observed. When grown with individual amino acids as the nitrogen source, the strain that harbored SkATF1 showed particularly high 2-phenylethyl acetate production and the strains with introduced SkATF2 or SuATF2 revealed increased production of isobutyl acetate, isoamyl acetate, and 2-phenylethyl acetate compared to the reference strains with endogenous ATF genes. The alcohol acetyltransferase activities of the individual Atf1 and Atf2 enzymes measured in the cell extracts of the S. cerevisiae atf1 atf2 iah1 triple-null strain were detected for all the measured substrates. This indicated that S. kudriavzevii and S. uvarum Atf enzymes had broad range substrate specificity as S. cerevisiae Atf enzymes. Individual Atf1 enzymes exhibited markedly different kinetic properties since SkAtf1p showed c. twofold higher and SuAtf1p c. threefold higher Km for isoamyl alcohol than ScAtf1p. Together these results indicated that the differences found among the three Saccharomyces species during the aroma-active acetate ester formation may be due, to some extent, to the distinct properties of Atf enzymes.
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Affiliation(s)
- Jiri Stribny
- Food Biotechnology Department, Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas, Valencia Spain
| | - Amparo Querol
- Food Biotechnology Department, Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas, Valencia Spain
| | - Roberto Pérez-Torrado
- Food Biotechnology Department, Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas, Valencia Spain
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Stribny J, Romagnoli G, Pérez-Torrado R, Daran JM, Querol A. Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development. Microb Cell Fact 2016; 15:51. [PMID: 26971319 PMCID: PMC4789280 DOI: 10.1186/s12934-016-0449-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Accepted: 03/01/2016] [Indexed: 12/02/2022] Open
Abstract
Background The yeast amino acid catabolism plays an important role in flavour generation since higher alcohols and acetate esters, amino acid catabolism end products, are key components of overall flavour and aroma in fermented products. Comparative studies have shown that other Saccharomyces species, such as S. kudriavzevii, differ during the production of aroma-active higher alcohols and their esters compared to S. cerevisiae. Results In this study, we performed a comparative analysis of the enzymes involved in the amino acid catabolism of S. kudriavzevii with their potential to improve the flavour production capacity of S. cerevisiae. In silico screening, based on the severity of amino acid substitutions evaluated by Grantham matrix, revealed four candidates, of which S. kudriavzevii Aro10p (SkAro10p) had the highest score. The analysis of higher alcohols and esters produced by S. cerevisiae then revealed enhanced formation of isobutanol, isoamyl alcohol and their esters when endogenous ARO10 was replaced with ARO10 from S. kudriavzevii. Also, significant differences in the aroma profile were found in fermentations of synthetic wine must. Substrate specificities of SkAro10p were compared with those of S. cerevisiae Aro10p (ScAro10p) by their expression in a 2-keto acid decarboxylase-null S. cerevisiae strain. Unlike the cell extracts with expressed ScAro10p which showed greater activity for phenylpyruvate, which suggests this phenylalanine-derivative to be the preferred substrate, the decarboxylation activities measured in the cell extracts with SkAro10p ranged with all the tested substrates at the same level. The activities of SkAro10p towards substrates (except phenylpyruvate) were higher than of those for ScAro10p. Conclusions The results indicate that the amino acid variations observed between the orthologues decarboxylases encoded by SkARO10 and ScARO10 could be the reason for the distinct enzyme properties, which possibly lead to the enhanced production of several flavour compounds. The knowledge on the important enzyme involved in higher alcohols biosynthesis by S. kudriavzevii could be of scientific as well as of applied interest. Electronic supplementary material The online version of this article (doi:10.1186/s12934-016-0449-z) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Jiri Stribny
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology, (IATA-CSIC) Avda, Agustín Escardino, 7, Paterna, 46980, Valencia, Spain
| | - Gabriele Romagnoli
- Department of Biotechnology, Delft University of Technology, Delft, The Netherlands.,Kluyver Centre for Genomics of Industrial Fermentation, Delft, The Netherlands
| | - Roberto Pérez-Torrado
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology, (IATA-CSIC) Avda, Agustín Escardino, 7, Paterna, 46980, Valencia, Spain
| | - Jean-Marc Daran
- Department of Biotechnology, Delft University of Technology, Delft, The Netherlands.,Kluyver Centre for Genomics of Industrial Fermentation, Delft, The Netherlands.,Platform Green Synthetic Biology, Delft, The Netherlands
| | - Amparo Querol
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology, (IATA-CSIC) Avda, Agustín Escardino, 7, Paterna, 46980, Valencia, Spain.
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Biotransformation of (-)-α-pinene and geraniol to α-terpineol and p-menthane-3,8-diol by the white rot fungus, Polyporus brumalis. J Microbiol 2015; 53:462-7. [DOI: 10.1007/s12275-015-5081-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Revised: 05/26/2015] [Accepted: 06/13/2015] [Indexed: 10/23/2022]
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Microwave-Assisted Synthesis of Cinnamyl Long Chain Aroma Esters. MOLECULES (BASEL, SWITZERLAND) 2015; 20:10594-603. [PMID: 26060921 PMCID: PMC6272307 DOI: 10.3390/molecules200610594] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/04/2015] [Revised: 05/24/2015] [Accepted: 06/01/2015] [Indexed: 01/28/2023]
Abstract
Cinnamyl long chain aroma esters were prepared by using the conventional and microwave-assisted methods. The esterification reaction of naturally occurring 3-phenyl-prop-2-en-1-ol and different chain lengths acidic and diol reagents was carried out at the temperature of 140 °C under solvent free conditions. As acidic reagents, oxolane-2,5-dione, oxane-2,6-dione, hexanedioic acid and decanedioic acid were applied. Ethane-1,2-diol and 2,2'-[oxybis(2,1-ethandiyloxy)]diethanol were used as diol reagents. The synthesis of high molecular mass cinnamyl esters under conventional method conditions requires a long time to obtain high yields. The studies confirm that by using microwave irradiation, it is possible to reduce the reaction times to only 10-20 min. The structures of prepared esters were confirmed on the basis of FTIR, 1H-NMR and 13C-NMR. In addition, the newly obtained cinnamyl long chain esters were tested for their thermal properties. The TG studies proved the high thermal resistance of the obtained esters under inert and oxidative conditions.
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Jo YS, An JU, Oh DK. γ-Dodecelactone production from safflower oil via 10-hydroxy-12(Z)-octadecenoic acid intermediate by whole cells of Candida boidinii and Stenotrophomonas nitritireducens. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6736-6745. [PMID: 24967938 DOI: 10.1021/jf501081z] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Candida boidinii was selected as a γ-dodecelactone producer because of the highest production of γ-dodecelactone from 10-hydroxy-12(Z)-octadecenoic acid among the 11 yeast strains tested. Under the reaction conditions of pH 5.5 and 25 °C with 5 g/L 10-hydroxy-12(Z)-octadecenoic acid and 30 g/L cells, whole C. boidinii cells produced 2.1 g/L γ-dodecelactone from 5 g/L 10-hydroxy-12(Z)-octadecenoic acid after 6 h, with a conversion yield of 64% (mol/mol) and a volumetric productivity of 350 mg/L/h. The production of γ-dodecelactone from safflower oil was performed by lipase hydrolysis reaction and two-step whole-cell biotransformation using Stenotrophomonas nitritireducens and C. boidinii. γ-Dodecelactone at 1.88 g/L was produced from 7.5 g/L safflower oil via 5 g/L 10-hydroxy-12(Z)-octadecenoic acid intermediate by these reactions after 8 h of reaction time, with a volumetric productivity of 235 mg/L/h and a conversion yield of 25% (w/w). To the best of the authors' knowledge, this is the highest volumetric productivity and conversion yield reported to date for the production of γ-lactone from natural oils.
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Affiliation(s)
- Ye-Seul Jo
- Department of Bioscience and Biotechnology, Konkuk University , Seoul 143-701, Republic of Korea
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Li C, Sun J, Li T, Liu SQ, Huang D. Chemical and enzymatic synthesis of a library of 2-phenethyl esters and their sensory attributes. Food Chem 2014; 154:205-10. [DOI: 10.1016/j.foodchem.2013.12.102] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2013] [Revised: 12/16/2013] [Accepted: 12/29/2013] [Indexed: 10/25/2022]
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Dunkel A, Steinhaus M, Kotthoff M, Nowak B, Krautwurst D, Schieberle P, Hofmann T. Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology. Angew Chem Int Ed Engl 2014; 53:7124-43. [PMID: 24939725 DOI: 10.1002/anie.201309508] [Citation(s) in RCA: 347] [Impact Index Per Article: 34.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2013] [Revised: 02/02/2014] [Indexed: 02/03/2023]
Abstract
The biocatalytic production of flavor naturals that determine chemosensory percepts of foods and beverages is an ever challenging target for academic and industrial research. Advances in chemical trace analysis and post-genomic progress at the chemistry-biology interface revealed odor qualities of nature's chemosensory entities to be defined by odorant-induced olfactory receptor activity patterns. Beyond traditional views, this review and meta-analysis now shows characteristic ratios of only about 3 to 40 genuine key odorants for each food, from a group of about 230 out of circa 10 000 food volatiles. This suggests the foodborn stimulus space has co-evolved with, and roughly match our circa 400 olfactory receptors as best natural agonists. This perspective gives insight into nature's chemical signatures of smell, provides the chemical odor codes of more than 220 food samples, and beyond addresses industrial implications for producing recombinants that fully reconstruct the natural odor signatures for use in flavors and fragrances, fully immersive interactive virtual environments, or humanoid bioelectronic noses.
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Affiliation(s)
- Andreas Dunkel
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitnerstrasse 34, 85354 Freising-Weihenstephan (Germany)
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Dunkel A, Steinhaus M, Kotthoff M, Nowak B, Krautwurst D, Schieberle P, Hofmann T. Genuine Geruchssignaturen der Natur – Perspektiven aus der Lebensmittelchemie für die Biotechnologie. Angew Chem Int Ed Engl 2014. [DOI: 10.1002/ange.201309508] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Andreas Dunkel
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik, Technische Universität München, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Martin Steinhaus
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Matthias Kotthoff
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Bettina Nowak
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Dietmar Krautwurst
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Peter Schieberle
- Deutsche Forschungsanstalt für Lebensmittelchemie – Leibniz Institut, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik, Technische Universität München, Lise‐Meitner‐Straße 34, 85354 Freising‐Weihenstephan (Deutschland)
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Bution ML, Molina G, Abrahão MR, Pastore GM. Genetic and metabolic engineering of microorganisms for the development of new flavor compounds from terpenic substrates. Crit Rev Biotechnol 2014; 35:313-25. [DOI: 10.3109/07388551.2013.855161] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Rouissi W, Ugolini L, Martini C, Lazzeri L, Mari M. Control of postharvest fungal pathogens by antifungal compounds from Penicillium expansum. J Food Prot 2013; 76:1879-86. [PMID: 24215691 DOI: 10.4315/0362-028x.jfp-13-072] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The fungicidal effects of secondary metabolites produced by a strain of Penicillium expansum (R82) in culture filtrate and in a double petri dish assay were tested against one isolate each of Botrytis cinerea, Colletotrichum acutatum, and Monilinia laxa and six isolates of P. expansum, revealing inhibitory activity against every pathogen tested. The characterization of volatile organic compounds released by the R82 strain was performed by solid-phase microextraction-gas chromatographic techniques, and several compounds were detected, one of them identified as phenethyl alcohol (PEA). Synthetic PEA, tested in vitro on fungal pathogens, showed strong inhibition at a concentration of 1,230 μg/ml of airspace, and mycelium appeared more sensitive than conidia; nevertheless, at the concentration naturally emitted by the fungus (0.726 ± 0.16 m g/ml), commercial PEA did not show any antifungal activity. Therefore, a combined effect between different volatile organic compounds produced collectively by R82 can be hypothesized. This aspect suggests further investigation into the possibility of exploiting R82 as a nonchemical alternative in the control of some plant pathogenic fungi.
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Affiliation(s)
- Wafa Rouissi
- Criof, University of Bologna, Via Gandolfi 19, 40057 Cadriano, Bologna, Italy
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Solvent-Free Synthesis of Flavour Esters through Immobilized Lipase Mediated Transesterification. Enzyme Res 2013; 2013:367410. [PMID: 23819043 PMCID: PMC3683480 DOI: 10.1155/2013/367410] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2013] [Revised: 04/20/2013] [Accepted: 05/13/2013] [Indexed: 11/17/2022] Open
Abstract
The synthesis of methyl butyrate and octyl acetate through immobilized Rhizopus oryzae NRRL 3562 lipase mediated transesterification was studied under solvent-free conditions. The effect of different transesterification variables, namely, molarity of alcohol, reaction time, temperature, agitation, addition of water, and enzyme amount on molar conversion (%) was investigated. A maximum molar conversion of 70.42% and 92.35% was obtained in a reaction time of 14 and 12 h with the transesterification variables of 0.6 M methanol in vinyl butyrate and 2 M octanol in vinyl acetate using 80 U and 60 U immobilized lipase with the agitation speed of 200 rpm and 0.2% water addition at 32°C and 36°C for methyl butyrate and octyl acetate, respectively. The immobilized enzyme has retained good relative activity (more than 95%) up to five and six recycles for methyl butyrate and octyl acetate, respectively. Hence, the present investigation makes a great impingement in natural flavour industry by introducing products synthesized under solvent-free conditions to the flavour market.
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A surfactant-coated lipase immobilized in magnetic nanoparticles for multicycle ethyl isovalerate enzymatic production. Biochem Eng J 2013. [DOI: 10.1016/j.bej.2013.01.017] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Ateş S, Türk B, Bayraktar E, Güvenç A. Enhanced ethyl butyrate production using immobilized lipase. ARTIFICIAL CELLS NANOMEDICINE AND BIOTECHNOLOGY 2013; 41:339-43. [PMID: 23305408 DOI: 10.3109/10731199.2012.743902] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
In this study, the production of ethyl butyrate was investigated by using immobilized lipase enzyme in shake flasks. In order to determine optimum conditions for the production, response surface methodology was used. The model indicated the optimum conditions for maximum conversion (9.1%) at the 0.31 M substrate concentration, acid- alcohol molar ratio of 0.49, immobilized enzyme 25% (w/v) at 35°C, for 3 hours which were in good agreement with the experimental value. At the end of the 55 hours conversion was obtained as 61.3%. When Na2HPO4 was used in reaction medium conversion increased to 90.3% for 55 hours.
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Affiliation(s)
- Selma Ateş
- Gazi University, Faculty of Science, Chemistry Department , Ankara , Turkey
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32
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Mechanism into selective oxidation of cinnamaldehyde using β-cyclodextrin polymer as phase-transfer catalyst. Tetrahedron 2012. [DOI: 10.1016/j.tet.2012.04.092] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Yang ZJ, Jiang HG, Zhou XT, Fang YX, Ji HB. β-Cyclodextrin polymer promoted green synthesis of cinnamaldehyde to natural benzaldehyde in aqueous solution. Supramol Chem 2012. [DOI: 10.1080/10610278.2012.688119] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Zu-Jin Yang
- a School of Chemistry and Chemical Engineering, Sun Yat-sen University , Guangzhou , 510275 , P.R. China
| | - Hong-Guo Jiang
- b Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology , Guangzhou , 510006 , P.R. China
| | - Xian-Tai Zhou
- a School of Chemistry and Chemical Engineering, Sun Yat-sen University , Guangzhou , 510275 , P.R. China
| | - Yan-Xiong Fang
- b Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology , Guangzhou , 510006 , P.R. China
| | - Hong-Bing Ji
- a School of Chemistry and Chemical Engineering, Sun Yat-sen University , Guangzhou , 510275 , P.R. China
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Mendes AA, Oliveira PC, de Castro HF. Properties and biotechnological applications of porcine pancreatic lipase. ACTA ACUST UNITED AC 2012. [DOI: 10.1016/j.molcatb.2012.03.004] [Citation(s) in RCA: 116] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Effects of physicochemical properties of ionic liquids on butyl acetate synthesis using Candida antarctica lipase B. KOREAN J CHEM ENG 2012. [DOI: 10.1007/s11814-012-0043-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Yilmaztekin M, Erten H, Cabaroglu T. Production of Isoamyl Acetate from Sugar Beet Molasses by Williopsis saturnus var. saturnus. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2008.tb00303.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Jin Z, Ntwali J, Han SY, Zheng SP, Lin Y. Production of flavor esters catalyzed by CALB-displaying Pichia pastoris whole-cells in a batch reactor. J Biotechnol 2012; 159:108-14. [DOI: 10.1016/j.jbiotec.2012.02.013] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2011] [Revised: 01/03/2012] [Accepted: 02/24/2012] [Indexed: 10/28/2022]
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38
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Chen HY, Yang ZJ, Zhou XT, Ji HB. Oxidative cleavage of C = C bond of cinnamaldehyde to benzaldehyde in the presence of β-cyclodextrin under mild conditions. Supramol Chem 2012. [DOI: 10.1080/10610278.2012.655277] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Hong-Yan Chen
- a School of Chemistry and Chemical Engineering, Sun Yat-Sen University , Guangzhou , 510275 , P.R. China
- b Department of Chemical Engineering , Huizhou University , Huizhou , 516007 , P.R. China
| | - Zu-Jin Yang
- a School of Chemistry and Chemical Engineering, Sun Yat-Sen University , Guangzhou , 510275 , P.R. China
| | - Xian-Tai Zhou
- a School of Chemistry and Chemical Engineering, Sun Yat-Sen University , Guangzhou , 510275 , P.R. China
| | - Hong-Bing Ji
- a School of Chemistry and Chemical Engineering, Sun Yat-Sen University , Guangzhou , 510275 , P.R. China
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CHEN H, JI H. β-Cyclodextrin Promoted Oxidation of Cinnamaldehyde to Natural Benzaldehyde in Water. Chin J Chem Eng 2011. [DOI: 10.1016/s1004-9541(11)60079-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Dutta K, Dasu VV. Synthesis of short chain alkyl esters using cutinase from Burkholderia cepacia NRRL B2320. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.molcatb.2011.05.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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GUNESER ONUR, YUCEER YONCAKARAGUL. Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00703.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Yang Z, Chai K, Ji H. Selective inclusion and separation of cinnamaldehyde and benzaldehyde by insoluble β-cyclodextrin polymer. Sep Purif Technol 2011. [DOI: 10.1016/j.seppur.2011.04.017] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Khor GK, Uzir MH. Saccharomyces cerevisiae: a potential stereospecific reduction tool for biotransformation of mono- and sesquiterpenoids. Yeast 2010; 28:93-107. [DOI: 10.1002/yea.1827] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2010] [Accepted: 09/20/2010] [Indexed: 11/06/2022] Open
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GüvenÇ A, Kapucu N, Bayraktar E, MehmetoĞLU Ü. Optimization of the enzymatic production of isoamyl acetate with novozym 435 from candida antarctica. CHEM ENG COMMUN 2010. [DOI: 10.1080/00986440302124] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Afife GüvenÇ
- a Faculty of Engineering, Department of Chemical Engineering , Ankara University , Ankara, Turkey
| | - Nurcan Kapucu
- a Faculty of Engineering, Department of Chemical Engineering , Ankara University , Ankara, Turkey
| | - Emine Bayraktar
- a Faculty of Engineering, Department of Chemical Engineering , Ankara University , Ankara, Turkey
| | - Ülkü MehmetoĞLU
- a Faculty of Engineering, Department of Chemical Engineering , Ankara University , Ankara, Turkey
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Vorhaben T, Böttcher D, Jasinski D, Menyes U, Brüser V, Schröder K, Bornscheuer U. Plasma-Modified Polypropylene as Carrier for the Immobilization of Candida antarctica Lipase B and Pyrobaculum calidifontis Esterase. ChemCatChem 2010. [DOI: 10.1002/cctc.201000130] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Diaz MDR, Gómez JM, Díaz-Suelto B, García-Sanz A. Enzymatic synthesis of short-chain esters in n-hexane and supercritical carbon dioxide: Effect of the acid chain length. Eng Life Sci 2010. [DOI: 10.1002/elsc.200900097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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Yang Z, Zhou C, Zhang W, Li H, Chen M. β-MnO2 nanorods: A new and efficient catalyst for isoamyl acetate synthesis. Colloids Surf A Physicochem Eng Asp 2010. [DOI: 10.1016/j.colsurfa.2010.01.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Chibiryaev A, Yermakova A, Kozhevnikov I. Chemical and phase equilibria calculation of α-pinene hydration in CO2-expanded liquid. J Supercrit Fluids 2010. [DOI: 10.1016/j.supflu.2009.11.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bicas JL, Dionísio AP, Pastore GM. Bio-oxidation of terpenes: an approach for the flavor industry. Chem Rev 2009; 109:4518-31. [PMID: 19645444 DOI: 10.1021/cr800190y] [Citation(s) in RCA: 133] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Juliano Lemos Bicas
- Laboratório de Bioaromas, Departamento de Ciência de Alimentos, FEA-UNICAMP, Rua Monteiro Lobato, 80 Campinas-SP, Brasil, CEP: 13083-862, Caixa Postal 6121.
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