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Venkataraman S, Athilakshmi JK, Rajendran DS, Bharathi P, Kumar VV. A comprehensive review of eclectic approaches to the biological synthesis of vanillin and their application towards the food sector. Food Sci Biotechnol 2024; 33:1019-1036. [PMID: 38440686 PMCID: PMC10908958 DOI: 10.1007/s10068-023-01484-x] [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: 08/08/2023] [Revised: 10/24/2023] [Accepted: 11/09/2023] [Indexed: 03/06/2024] Open
Abstract
Vanillin, a highly regarded flavor compound, has earned widespread recognition for its natural and aromatic qualities, piquing substantial interest in the scientific community. This comprehensive review delves deeply into the intricate world of vanillin synthesis, encompassing a wide spectrum of methodologies, including enzymatic, microbial, and immobilized systems. This investigation provides a thorough analysis of the precursors of vanillin and also offers a comprehensive overview of its transformation through these diverse processes, making it an invaluable resource for researchers and enthusiasts alike. The elucidation of different substrates such as ferulic acid, eugenol, veratraldehyde, vanillic acid, glucovanillin, and C6-C3 phenylpropanoids adds a layer of depth and insight to the understanding of vanillin synthesis. Moreover, this comprehensive review explores the multifaceted applications of vanillin within the food industry. While commonly known as a flavoring agent, vanillin transcends this role by finding extensive use in food preservation and food packaging. The review meticulously examines the remarkable preservative properties of vanillin, providing a profound understanding of its crucial role in the culinary and food science sectors, thus making it an indispensable reference for professionals and researchers in these domains. Graphical abstract
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Affiliation(s)
- Swethaa Venkataraman
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Chengalpattu, 603203 India
| | - Jothyswarupha Krishnakumar Athilakshmi
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Chengalpattu, 603203 India
| | - Devi Sri Rajendran
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Chengalpattu, 603203 India
| | - Priyadharshini Bharathi
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Chengalpattu, 603203 India
| | - Vaidyanathan Vinoth Kumar
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Chengalpattu, 603203 India
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Vlachou G, Papafotiou M, Daferera DJ, Tarantilis PA. Yield and Composition of the Essential Oil of Clinopodium nepeta subsp. spruneri as Affected by Harvest Season and Cultivation Method, i.e., Outdoor, Greenhouse and In Vitro Culture. PLANTS (BASEL, SWITZERLAND) 2023; 12:4098. [PMID: 38140425 PMCID: PMC10747734 DOI: 10.3390/plants12244098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 11/12/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023]
Abstract
Clinopodium nepeta subsp. spruneri is an aromatic herb with a mint-oregano flavor, used in Mediterranean regions in traditional medicine. The aerial parts of the plant are rich in essential oil that has antioxidant, antimicrobial and anti-inflammatory properties as well as insecticidal activity. The aim of our work was to determine the yield and composition of the essential oil of the plant, in relation to the harvest season and cultivation method, i.e., outdoor, greenhouse and in vitro culture, using gas chromatography-mass spectrometry (GC-MS) as an analytical tool. Essential oil yield fluctuated similarly in outdoor and greenhouse plants during the year (0.9-2.6%), with higher percentages (2.1-2.6%) in the hottest periods June-October (flowering stage) and April (vegetative stage), and was similar to the yield in in vitro plants (1.7%). More compounds were identified in the oil of outdoor and greenhouse plants (35) compared to that of in vitro plants (21), while the main compounds were the same, i.e., pulegone (13.0-32.0%, highest in February-April, 15.0% in vitro), piperitenone oxide (3.8-31.8%, lowest in February, 34.2% in vitro), piperitone epoxide (4.6-16.4%, highest in February, 15.5% in vitro), D-limonene (2.1-8.8%, lowest in February, 10.0% in vitro), isomenthone (2.3-23.0%, highest in February, 4.6% in vitro), germacrene D (1.9-6.5% highest in December-April, 2.9% in vitro) and dicyclogermacrene (2.1-5.3%, highest in December-April, 5.2% in vitro). Therefore, greenhouse and in vitro cultures were equally efficient in yielding essential oil and its constituents as outdoor cultivation, while in outdoor and greenhouse cultivations, the harvest season, mainly due to the prevailing ambient temperatures, affected the essential oil yield and its percentage composition.
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Affiliation(s)
- Georgia Vlachou
- Laboratory of Floriculture and Landscape Architecture, Department of Crop Science, School of Plant Sciences, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece;
| | - Maria Papafotiou
- Laboratory of Floriculture and Landscape Architecture, Department of Crop Science, School of Plant Sciences, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece;
| | - Dimitra J. Daferera
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (D.J.D.); (P.A.T.)
| | - Petros A. Tarantilis
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (D.J.D.); (P.A.T.)
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Grande-Tovar CD, Castro JI, Tenorio DL, Zapata PA, Florez-López E, Valencia-Llano CH. Chitosan-Polyvinyl Alcohol Nanocomposites for Regenerative Therapy. Polymers (Basel) 2023; 15:4595. [PMID: 38232016 PMCID: PMC10708655 DOI: 10.3390/polym15234595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 11/25/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Tissue accidents provide numerous pathways for pathogens to invade and flourish, causing additional harm to the host tissue while impeding its natural healing and regeneration. Essential oils (EOs) exhibit rapid and effective antimicrobial properties without promoting bacterial resistance. Clove oils (CEO) demonstrate robust antimicrobial activity against different pathogens. Chitosan (CS) is a natural, partially deacetylated polyamine widely recognized for its vast antimicrobial capacity. In this study, we present the synthesis of four membrane formulations utilizing CS, polyvinyl alcohol (PVA), and glycerol (Gly) incorporated with CEO and nanobioglass (n-BGs) for applications in subdermal tissue regeneration. Our analysis of the membranes' thermal stability and chemical composition provided strong evidence for successfully blending polymers with the entrapment of the essential oil. The incorporation of the CEO in the composite was evidenced by the increase in the intensity of the band of C-O-C in the FTIR; furthermore, the increase in diffraction peaks, as well as the broadening, provide evidence that the introduction of CEO perturbed the crystal structure. The morphological examination conducted using scanning electron microscopy (SEM) revealed that the incorporation of CEO resulted in smooth surfaces, in contrast to the porous morphologies observed with the n-BGs. A histological examination of the implanted membranes demonstrated their biocompatibility and biodegradability, particularly after a 60-day implantation period. The degradation process of more extensive membranes involved connective tissue composed of type III collagen fibers, blood vessels, and inflammatory cells, which supported the reabsorption of the composite membranes, evidencing the material's biocompatibility.
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Affiliation(s)
- Carlos David Grande-Tovar
- Grupo de Investigación de Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 Número 8-49, Puerto Colombia 081008, Colombia
| | - Jorge Ivan Castro
- Tribology, Polymers, Powder Metallurgy and Solid Waste Transformations Research Group, Universidad del Valle, Calle 13 No. 100-00, Cali 76001, Colombia;
| | - Diego López Tenorio
- Grupo Biomateriales Dentales, Escuela de Odontología, Universidad del Valle, Calle 4B # 36-00, Cali 76001, Colombia; (D.L.T.); (C.H.V.-L.)
| | - Paula A. Zapata
- Grupo de Polímeros, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago 9170020, Chile;
| | - Edwin Florez-López
- Grupo de Investigación en Química y Biotecnología QUIBIO, Universidad Santiago de Cali, Calle 5 No. 62-00, Cali 760035, Colombia;
| | - Carlos Humberto Valencia-Llano
- Grupo Biomateriales Dentales, Escuela de Odontología, Universidad del Valle, Calle 4B # 36-00, Cali 76001, Colombia; (D.L.T.); (C.H.V.-L.)
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Martini F, Jijakli MH, Gontier E, Muchembled J, Fauconnier ML. Harnessing Plant's Arsenal: Essential Oils as Promising Tools for Sustainable Management of Potato Late Blight Disease Caused by Phytophthora infestans-A Comprehensive Review. Molecules 2023; 28:7302. [PMID: 37959721 PMCID: PMC10650712 DOI: 10.3390/molecules28217302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/23/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023] Open
Abstract
Potato late blight disease is caused by the oomycete Phytophthora infestans and is listed as one of the most severe phytopathologies on Earth. The current environmental issues require new methods of pest management. For that reason, plant secondary metabolites and, in particular, essential oils (EOs) have demonstrated promising potential as pesticide alternatives. This review presents the up-to-date work accomplished using EOs against P. infestans at various experimental scales, from in vitro to in vivo. Additionally, some cellular mechanisms of action on Phytophthora spp., especially towards cell membranes, are also presented for a better understanding of anti-oomycete activities. Finally, some challenges and constraints encountered for the development of EOs-based biopesticides are highlighted.
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Affiliation(s)
- Florian Martini
- Joint and Research Unit, 1158 BioEcoAgro Junia, 59000 Lille, France;
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liege University, Passage des Déportés 2, 5030 Gembloux, Belgium;
- Laboratory of Plant Biology and Innovation, BIOPI-UPJV, UMRT BioEcoAgro INRAE1158, UFR Sciences of University of Picardie Jules Verne, 33 rue Saint Leu, 80000 Amiens, France;
| | - M. Haïssam Jijakli
- Integrated and Urban Plant Pathology Laboratory, Gembloux Agro-Bio Tech, Liege University, Passage des Déportés 2, 5030 Gembloux, Belgium;
| | - Eric Gontier
- Laboratory of Plant Biology and Innovation, BIOPI-UPJV, UMRT BioEcoAgro INRAE1158, UFR Sciences of University of Picardie Jules Verne, 33 rue Saint Leu, 80000 Amiens, France;
| | - Jérôme Muchembled
- Joint and Research Unit, 1158 BioEcoAgro Junia, 59000 Lille, France;
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liege University, Passage des Déportés 2, 5030 Gembloux, Belgium;
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Zhao A, Zhang Y, Li F, Chen L, Huang X. Analysis of the Antibacterial Properties of Compound Essential Oil and the Main Antibacterial Components of Unilateral Essential Oils. Molecules 2023; 28:6304. [PMID: 37687133 PMCID: PMC10489134 DOI: 10.3390/molecules28176304] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 08/21/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
Plant essential oils are widely used in food, medicine, cosmetics, and other fields because of their bacteriostatic properties and natural sources. However, the bacteriostatic range of unilateral essential oils is limited, and compound essential oil has become an effective way to improve the antibacterial properties of unilateral essential oils. In this study, based on the analysis of the antibacterial properties of Chinese cinnamon bark oil and oregano oil, the proportion and concentration of the compound essential oil were optimized and designed, and the antibacterial activity of the compound essential oil was studied. The results showed that the antibacterial activity of Chinese cinnamon bark oil was higher than that of oregano oil. The compound essential oil prepared by a 1:1 ratio of Chinese cinnamon bark oil and oregano oil with a concentration of 156.25 ppm showed an excellent antibacterial activity against Escherichia coli and Staphylococcus aureus. The GC-MS results showed that cinnamaldehyde was the main antibacterial component of Chinese cinnamon bark essential oil, and carvacrol and thymol in oregano oil were the main antibacterial components.
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Affiliation(s)
- Anjiu Zhao
- College of Forestry, Sichuan Agricultural University, Chengdu 611130, China; (A.Z.); (Y.Z.)
| | - You Zhang
- College of Forestry, Sichuan Agricultural University, Chengdu 611130, China; (A.Z.); (Y.Z.)
| | - Feng Li
- Research Institute of Characteristic Flowers and Trees, School of Landscape Architecture, Chengdu Agricultural College, Chengdu 611130, China;
| | - Lin Chen
- College of Forestry, Sichuan Agricultural University, Chengdu 611130, China; (A.Z.); (Y.Z.)
| | - Xingyan Huang
- College of Forestry, Sichuan Agricultural University, Chengdu 611130, China; (A.Z.); (Y.Z.)
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Bora PK, Borah G, Kalita D, Saikia SP, Haldar S. Mushroom-Mediated Reductive Bioconversion of Aldehyde-Rich Essential Oils for Aroma Alteration: A Rose-like Floral Bioflavor from Citronella Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1690-1700. [PMID: 36637129 DOI: 10.1021/acs.jafc.2c08059] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The bioflavors are of high demand in food and beverage industries. The current study identified reductive processes mediated by mushroom species to alter the aroma of aldehyde-rich essential oils in the submerged culture. Neofomitella polyzonata, a polypore mushroom, reduced citronellal and citral in the citronella oil into corresponding alcohols that altered the oil aroma, creating a new bioflavor. The screening with 43 aldehydes showed its broad substrate scope within aromatic and linear aldehydes, yet influenced by the electronic and steric factors. Under an optimized condition, it efficiently converted up to 1.5 g/L citrusy and sharp citronella oil into a terpene alcohol-rich (citronellol and geraniol) floral, sweet, fresh, and rosy oily product within 12 h. The preparative-scale fermentation in the shake flask followed by distillation, an organic solvent-free downstream process, furnished the product in 87.2% w/w yield. Detailed sensory analyses and volatile chemo-profiling established the uniqueness in the product aroma and identified citronellol and geraniol as the key odorants. The chemometric analysis found best compositional similarity of this product with Damask or Turkish rose oils. The preference test for the water flavored with the fermented product (0.001-0.005% v/v) indicated its potential as a rosy bioflavor for the beverages.
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Affiliation(s)
- Pranjit Kumar Bora
- Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India
- AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India
| | - Gitasree Borah
- Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India
- AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India
| | - Dhanmoni Kalita
- Engineering Sciences and Technology Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India
| | - Siddhartha Proteem Saikia
- Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India
- AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India
| | - Saikat Haldar
- Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India
- AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India
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Volatile Compositions of Panax ginseng and Panax quinquifolium Grown for Different Cultivation Years. Foods 2022; 12:foods12010136. [PMID: 36613353 PMCID: PMC9818133 DOI: 10.3390/foods12010136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/29/2022] Open
Abstract
The present study examined the volatile profiles of Panax ginseng (Korean ginseng) and Panax quinquefolium (American ginseng) grown for different cultivation years by using HS-SPME/GC-MS and determined the key discriminant volatile compounds by chemometric analysis including principal component analysis (PCA), hierarchical cluster analysis (HCA), and partial least squares-discrimination analysis (PLS-DA). Fifty-six compounds, including forty terpenes, eight alcohols, one alkane, one ketone, and one furan, were identified in the ginseng roots. The chemometric results identified two major clusters of American ginseng and Korean ginseng cultivars with distinct volatile compositions. The volatile compounds in fresh white ginseng roots were affected by the species, but the influence of different cultivation ages was ambiguous. The major volatile components of ginseng roots are terpenes, including monoterpenes and sesquiterpenes. In particular, panaginsene, ginsinsene, α-isocomene, and caryophyllene were predominant in Korean ginseng cultivars, whereas β-farnesene levels were higher in American ginseng. The difference in volatile patterns between Panax ginseng and Panax quinquefolium could be attributed to the composition of sesquiterpenes such as β-panaginsene, ginsinsene, caryophyllene, and β-farnesene.
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Nogueira JP, Souza IHDS, Andrade JKS, Narain N. Status of research on lactones used as aroma: A bibliometric review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Park C, Woo H. Development of Native Essential Oils from Forestry Resources in South Korea. Life (Basel) 2022; 12:life12121995. [PMID: 36556360 PMCID: PMC9785413 DOI: 10.3390/life12121995] [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: 11/03/2022] [Revised: 11/19/2022] [Accepted: 11/28/2022] [Indexed: 12/04/2022] Open
Abstract
South Korea’s forests occupy approximately 70% of the mainland, therefore, there is considerable potential for waste coming from the forest. Extracting essential oils from underutilised biomass is an economic and sustainable method for the production of high-added-value products. These days, countries’ ownership of domestic natural resources is becoming vital, so there is an urgent need for developing the essential oils from native plants. To increase the value of native essential oils in South Korea, the National Institute of Forest Science (NiFoS) established the <Essential oils bank> to develop the native essential oils as well as develop more research infrastructure by sharing information on native essential oils and enhancing their value. We review the selected essential oils which are listed in the <Essential oil bank> from the literature on major chemical constituents, biological activity, and potential uses of essential oils. Those utilising forest resources for commercial essential oil production need to consider the stable supply of plant material in terms of forest management and conservation. Therefore, Pinaceae (Larix kaempferi, Pinus densiflora, Pinus koraiensis) and Cupressaceae (Chamaecyparis obtusa and Chamaecyparis pisifera) could be potential candidates for commercial essential oil as their waste materials are easily obtained from the plantation after forest management. With their unique fragrance and the bioactive compounds in their oils, potential candidates can be utilised in various industry sectors.
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Tan Y, Du H, Zhang H, Fang C, Jin G, Chen S, Wu Q, Zhang Y, Zhang M, Xu Y. Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation. Microbiol Spectr 2022; 10:e0184422. [PMID: 36135710 PMCID: PMC9603688 DOI: 10.1128/spectrum.01844-22] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Accepted: 09/07/2022] [Indexed: 12/31/2022] Open
Abstract
Fermented foods often have attractive flavor characteristics to meet various human demands. An ever-challenging target is the production of fermented foods with equal flavor profiles outside the product's origin. However, the formation of geography-dependent flavor in high-complexity fermentations remains poorly understood. Here, taking Chinese liquor (baijiu) fermentation as an example, we collected 403 samples from 9 different locations in China across a latitude range of 27°N to 37°N. We revealed and validated the geography-dependent flavor formation patterns by using culture-independent (metabolomics, metagenomics, and metatranscriptomics) and culture-dependent tools. We found that the baijiu microbiomes along with their metabolites were flavor related and geography dependent. The geographical characteristics were determined mainly by 20 to 40 differentiated chemical markers in metabolites and the latitude-dependent fungal structure of the microbiome. About 48 to 156 core microbiota members out of 735 bacterial genera and 290 fungal genera contributed to the chemical markers. The contributions of both fungi and bacteria were greater than those from either bacteria or fungi alone. Representatively, we revealed that dynamic interdependent interactions between yeasts and Lactobacillus facilitated the metabolism of heterocyclic flavor chemicals such as 2-acetylpyrrole, 2,3,5-trimethylpyrazine, and 2-acetylfuran. Moreover, we found that the intraspecific genomic diversity and microbial structure were two biotic factors that contributed to dynamic microbiome assembly. Based on the assembly pattern, adjusting the composition and distribution of initial species was one option to regulate the formation of diverse flavor characteristics. Our study provided a rationale for developing a microbiome design to achieve a defined flavor goal. IMPORTANCE People consume many spontaneously fermented foods and beverages with different flavors on a daily basis. One crucial and hotly discussed question is how to reproduce fermented food flavor without geographical limitations to meet diverse human demands. The constantly enriched knowledge of the microbial contribution to fermented flavor offers valuable insights into flavor biotechnological development. However, we still have a poor understanding of what factors limit the reproduction of fermented flavor outside the product's origin in high-complexity spontaneous fermentations. Here, taking baijiu fermentation as an example, we revealed that geography-dependent flavor was contributed mainly by fungus-bacterium cooperative metabolism. The distinct initial microbial composition, distribution, and intraspecific genomic diversity limited reproducible microbial interactions and metabolism in different geographical areas. The abundant microbial resources and predicted fungus-bacterium interactions found in baijiu fermentation enable us to design a synthetic microbial community to reproduce desired flavor profiles in the future.
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Affiliation(s)
- Yuwei Tan
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
- Bioprocess Engineering, Wageningen University and Research, Wageningen, The Netherlands
| | - Hai Du
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Hongxia Zhang
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Chen Fang
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Guangyuan Jin
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Qun Wu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Zhang
- Key Laboratory of Systems Biomedicine (Ministry of Education), Shanghai Center for Systems Biomedicine, Shanghai Jiao Tong University, Shanghai, China
| | - Menghui Zhang
- State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai, China
- Joint International Research Laboratory of Metabolic and Developmental Sciences, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
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Ghasemy-Piranloo F, Kavousi F, Kazemi-Abharian M. Comparison for the production of essential oil by conventional, novel and biotechnology methods. JOURNAL OF ESSENTIAL OIL RESEARCH 2022. [DOI: 10.1080/10412905.2022.2120557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
| | - Fatemeh Kavousi
- Biosphere Technology Company, Environmental Laboratory, Abhar, Iran
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12
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Coskun Y, Taslidere F. Influence of biotic and abiotic elicitors on artemisinin, quercetin, caffeic acid and essential oil production in
Artemisia dracunculus
L. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yasemin Coskun
- Faculty of Arts and Sciences, Department of Biology Suleyman Demirel University Isparta Turkey
| | - Feride Taslidere
- Faculty of Arts and Sciences, Department of Biology Suleyman Demirel University Isparta Turkey
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13
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Francezon N, Tremblay A, Mouget JL, Pasetto P, Beaulieu L. Algae as a Source of Natural Flavors in Innovative Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11753-11772. [PMID: 34597023 DOI: 10.1021/acs.jafc.1c04409] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
As a result of their nutritive values, algae have been used as a food resource for centuries, and there is a growing interest to use them as enrichment ingredients in food products. However, food product acceptance by consumers is strongly linked to their organoleptic properties, especially the aroma, taste, and a combination of the two, flavor. With regard to edible algae, "fresh seashore", "seafood-like", "cucumber green", and "earthy" are descriptors commonly used to define their aromas. Several families of molecules participate in the diversity and peculiarities of algal aromas: pungent sulfur compounds and marine halogenated components but also herbaceous fatty acid derivatives and fruity-floral terpenoids. In both macroalgae (seaweeds) and microalgae, these compounds are studied from a chemistry point of view (identification and quantification) and a sensorial point of view, involving sensorial evaluation by panelists. As a whole food, a food ingredient, or a feed, algae are valued for their nutritional composition and their health benefits. However, because the acceptance of food by consumers is so strongly linked to its sensorial features, studies have been performed to explore the aromas of algae, their impact on food, their evolution through processing, and their ability to produce selected aromas using biotechnology. This review aims at highlighting algal aromas from seaweed and microalgae as well as their use, their handling, and their processing in the food industry.
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Affiliation(s)
- Nellie Francezon
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE) 42 Rue Georges Morel, 49070 Beaucouzé, France
| | - Ariane Tremblay
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
| | - Jean-Luc Mouget
- Mer-Molécules-Santé (MMS), FR CNRS 3473 IUML, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France
| | - Pamela Pasetto
- Institut des Molécules et Matériaux du Mans (IMMM), UMR CNRS 6283, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France
| | - Lucie Beaulieu
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
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Wang T, Zhang XY, Zheng YC, Bai YP. Stereoselective synthesis of chiral δ-lactones via an engineered carbonyl reductase. Chem Commun (Camb) 2021; 57:10584-10587. [PMID: 34559867 DOI: 10.1039/d1cc04542c] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A carbonyl reductase variant, SmCRM5, from Serratia marcescens was obtained through structure-guided directed evolution. The variant showed improved specific activity (U mg-1) towards most of the 16 tested substrates and gave high stereoselectivities of up to 99% in the asymmetric synthesis of 13 γ-/δ-lactones. In particular, SmCRM5 showed a 13.8-fold higher specific activity towards the model substrate, i.e., 5-oxodecanoic acid, and gave (R)-δ-decalactone in 99% ee with a space-time yield (STY) of 301 g L-1 d-1. The preparative synthesis of six δ-lactones in high yields and with high enantiopurities showed the feasibility of the biocatalytic synthesis of these high-value-added chemicals, providing a cost-effective and green alternative to noble-metal catalysis.
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Affiliation(s)
- Tao Wang
- State Key Laboratory of Bioreactor Engineering, Shanghai Collaborative Innovation Center for Biomanufacturing, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China.
| | - Xiao-Yan Zhang
- State Key Laboratory of Bioreactor Engineering, Shanghai Collaborative Innovation Center for Biomanufacturing, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China.
| | - Yu-Cong Zheng
- State Key Laboratory of Bioreactor Engineering, Shanghai Collaborative Innovation Center for Biomanufacturing, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China.
| | - Yun-Peng Bai
- State Key Laboratory of Bioreactor Engineering, Shanghai Collaborative Innovation Center for Biomanufacturing, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China.
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Li X, Ren JN, Fan G, Zhang LL, Pan SY. Advances on (+)-nootkatone microbial biosynthesis and its related enzymes. J Ind Microbiol Biotechnol 2021; 48:kuab046. [PMID: 34279658 PMCID: PMC8788795 DOI: 10.1093/jimb/kuab046] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Accepted: 07/12/2021] [Indexed: 01/12/2023]
Abstract
(+)-Nootkatone is an important functional sesquiterpene and is comprehensively used in pharmaceutical, cosmetic, agricultural and food flavor industries. However, (+)-nootkatone is accumulated trace amounts in plants, and the demand for industry is mainly met by chemical methods which is harmful to the environment. The oxygen-containing sesquiterpenes prepared using microbial methods can be considered as "natural." Microbial transformation has the advantages of mild reaction conditions, high efficiency, environmental protection, and strong stereoselectivity, and has become an important method for the production of natural spices. The microbial biosynthesis of (+)-nootkatone from the main precursor (+)-valencene is summarized in this paper. Whole-cell systems of fungi, bacteria, microalgae, and plant cells have been employed. It was described that the enzymes involved in the microbial biosynthesis of (+)-nootkatone, including cytochrome p450 enzymes, laccase, lipoxygenase, and so on. More recently, the related enzymes were expressed in microbial hosts to heterologous produce (+)-nootkatone, such as Escherichia coli, Pichia pastoris, Yarrowia lipolytica, and Saccharomyces cerevisiae. Finally, the development direction of research for realizing industrialization of microbial transformation was summarized and it provided many options for future improved bioprocesses.
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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
| | - 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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Ribeaucourt D, Bissaro B, Lambert F, Lafond M, Berrin JG. Biocatalytic oxidation of fatty alcohols into aldehydes for the flavors and fragrances industry. Biotechnol Adv 2021; 56:107787. [PMID: 34147589 DOI: 10.1016/j.biotechadv.2021.107787] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 06/13/2021] [Accepted: 06/15/2021] [Indexed: 01/11/2023]
Abstract
From Egyptian mummies to the Chanel n°5 perfume, fatty aldehydes have long been used and keep impacting our senses in a wide range of foods, beverages and perfumes. Natural sources of fatty aldehydes are threatened by qualitative and quantitative variability while traditional chemical routes are insufficient to answer the society shift toward more sustainable and natural products. The production of fatty aldehydes using biotechnologies is therefore the most promising alternative for the flavors and fragrances industry. In this review, after drawing the portrait of the origin and characteristics of fragrant fatty aldehydes, we present the three main classes of enzymes that catalyze the reaction of fatty alcohols oxidation into aldehydes, namely alcohol dehydrogenases, flavin-dependent alcohol oxidases and copper radical alcohol oxidases. The constraints, challenges and opportunities to implement these oxidative enzymes in the flavors and fragrances industry are then discussed. By setting the scene on the biocatalytic production of fatty aldehydes, and providing a critical assessment of its potential, we expect this review to contribute to the development of biotechnology-based solutions in the flavors and fragrances industry.
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Affiliation(s)
- David Ribeaucourt
- INRAE, Aix Marseille Univ, UMR1163 Biodiversité et Biotechnologie Fongiques, 13009 Marseille, France; V. Mane Fils, 620 route de Grasse, 06620 Le Bar sur Loup, France; Aix Marseille Univ, CNRS, Centrale Marseille, iSm2, Marseille, France.
| | - Bastien Bissaro
- INRAE, Aix Marseille Univ, UMR1163 Biodiversité et Biotechnologie Fongiques, 13009 Marseille, France
| | - Fanny Lambert
- V. Mane Fils, 620 route de Grasse, 06620 Le Bar sur Loup, France
| | - Mickael Lafond
- Aix Marseille Univ, CNRS, Centrale Marseille, iSm2, Marseille, France
| | - Jean-Guy Berrin
- INRAE, Aix Marseille Univ, UMR1163 Biodiversité et Biotechnologie Fongiques, 13009 Marseille, France.
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Jayakody LN, Jin YS. In-depth understanding of molecular mechanisms of aldehyde toxicity to engineer robust Saccharomyces cerevisiae. Appl Microbiol Biotechnol 2021; 105:2675-2692. [PMID: 33743026 DOI: 10.1007/s00253-021-11213-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 02/17/2021] [Accepted: 02/28/2021] [Indexed: 11/25/2022]
Abstract
Aldehydes are ubiquitous electrophilic compounds that ferment microorganisms including Saccharomyces cerevisiae encounter during the fermentation processes to produce food, fuels, chemicals, and pharmaceuticals. Aldehydes pose severe toxicity to the growth and metabolism of the S. cerevisiae through a variety of toxic molecular mechanisms, predominantly via damaging macromolecules and hampering the production of targeted compounds. Compounds with aldehyde functional groups are far more toxic to S. cerevisiae than all other functional classes, and toxic potency depends on physicochemical characteristics of aldehydes. The yeast synthetic biology community established a design-build-test-learn framework to develop S. cerevisiae cell factories to valorize the sustainable and renewable biomass, including the lignin-derived substrates. However, thermochemically pretreated biomass-derived substrate streams contain diverse aldehydes (e.g., glycolaldehyde and furfural), and biological conversions routes of lignocellulosic compounds consist of toxic aldehyde intermediates (e.g., formaldehyde and methylglyoxal), and some of the high-value targeted products have aldehyde functional group (e.g., vanillin and benzaldehyde). Numerous studies comprehensively characterized both single and additive effects of aldehyde toxicity via systems biology investigations, and novel molecular approaches have been discovered to overcome the aldehyde toxicity. Based on those novel approaches, researchers successfully developed synthetic yeast cell factories to convert lignocellulosic substrates to valuable products, including aldehyde compounds. In this mini-review, we highlight the salient relationship of physicochemical characteristics and molecular toxicity of aldehydes, the molecular detoxification and macromolecules protection mechanisms of aldehydes, and the advances of engineering robust S. cerevisiae against complex mixtures of aldehyde inhibitors. KEY POINTS: • We reviewed structure-activity relationships of aldehyde toxicity on S. cerevisiae. • Two-tier protection mechanisms to alleviate aldehyde toxicity are presented. • We highlighted the strategies to overcome the synergistic toxicity of aldehydes.
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Affiliation(s)
- Lahiru N Jayakody
- School of Biological Sciences, Southern Illinois University Carbondale, Carbondale, IL, USA.
- Fermentation Science Institute, Southern Illinois University Carbondale, Carbondale, IL, USA.
| | - Yong-Su Jin
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
- Carl R. Woese Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA
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18
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Khan T, Khan MA, Karam K, Ullah N, Mashwani ZUR, Nadhman A. Plant in vitro Culture Technologies; A Promise Into Factories of Secondary Metabolites Against COVID-19. FRONTIERS IN PLANT SCIENCE 2021; 12:610194. [PMID: 33777062 PMCID: PMC7994895 DOI: 10.3389/fpls.2021.610194] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Accepted: 02/15/2021] [Indexed: 05/11/2023]
Abstract
The current pandemic has caused chaos throughout the world. While there are few vaccines available now, there is the need for better treatment alternatives in line with preventive measures against COVID-19. Along with synthetic chemical compounds, phytochemicals cannot be overlooked as candidates for drugs against severe respiratory coronavirus 2 (SARS-CoV-2). The important role of secondary metabolites or phytochemical compounds against coronaviruses has been confirmed by studies that reported the anti-coronavirus role of glycyrrhizin from the roots of Glycyrrhiza glabra. The study demonstrated that glycyrrhizin is a very promising phytochemical against SARS-CoV, which caused an outbreak in 2002-2003. Similarly, many phytochemical compounds (apigenin, betulonic acid, reserpine, emodin, etc.) were isolated from different plants such as Isatis indigotica, Lindera aggregate, and Artemisia annua and were employed against SARS-CoV. However, owing to the geographical and seasonal variation, the quality of standard medicinal compounds isolated from plants varies. Furthermore, many of the important medicinal plants are either threatened or on the verge of endangerment because of overharvesting for medicinal purposes. Therefore, plant biotechnology provides a better alternative in the form of in vitro culture technology, including plant cell cultures, adventitious roots cultures, and organ and tissue cultures. In vitro cultures can serve as factories of secondary metabolites/phytochemicals that can be produced in bulk and of uniform quality in the fight against COVID-19, once tested. Similarly, environmental and molecular manipulation of these in vitro cultures could provide engineered drug candidates for testing against COVID-19. The in vitro culture-based phytochemicals have an additional benefit of consistency in terms of yield as well as quality. Nonetheless, as the traditional plant-based compounds might prove toxic in some cases, engineered production of promising phytochemicals can bypass this barrier. Our article focuses on reviewing the potential of the different in vitro plant cultures to produce medicinally important secondary metabolites that could ultimately be helpful in the fight against COVID-19.
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Affiliation(s)
- Tariq Khan
- Department of Biotechnology, University of Malakand, Chakdara, Pakistan
- *Correspondence: Tariq Khan, ;
| | - Mubarak Ali Khan
- Department of Biotechnology, Faculty of Chemical and Life Sciences, Abdul Wali Khan University Mardan (AWKUM), Mardan, Pakistan
- Mubarak Ali Khan,
| | - Kashmala Karam
- Department of Biotechnology, University of Malakand, Chakdara, Pakistan
| | - Nazif Ullah
- Department of Biotechnology, Faculty of Chemical and Life Sciences, Abdul Wali Khan University Mardan (AWKUM), Mardan, Pakistan
| | - Zia-ur-Rehman Mashwani
- Department of Botany, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan
| | - Akhtar Nadhman
- Institute of Integrative Biosciences, CECOS University, Peshawar, Pakistan
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Ibrahimi H, Gadzovska‐Simic S, Tusevski O, Haziri A. Generation of flavor compounds by biotransformation of genetically modified hairy roots of Hypericum perforatum (L.) with basidiomycetes. Food Sci Nutr 2020; 8:2809-2816. [PMID: 32566198 PMCID: PMC7300056 DOI: 10.1002/fsn3.1573] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 03/16/2020] [Accepted: 03/22/2020] [Indexed: 11/11/2022] Open
Abstract
Altogether, 14 basidiomycetes (12BAD, 95PCH, 9WCOC, 5PSA, 96BCI, 331SHIBD, 4MSC, 74HFA, 220MPS, 115PFLA, 111 ICO C, 16LED, 6TSU, and 61LYP) were grown on solid and in liquid media using hairy roots of genetically modified Hypericum perforatum (L.) as the only source of carbon and nitrogen. After the first screening by GC-MS/MS-O, two fungi (115PFLA and 61LYP) which resulted in the most pleasant complex natural flavor by biotransformation were selected for further analysis. Twenty-four new volatile compounds were produced, from which 21 were identified (ethyl hexanoate, ethyl octanoate, benzaldehyde, 2-undecanone, (E,E)-2,4-decadienal, 1-octen-3-one, (E)-2-nonenal, ethyl nonanoate, 2-heptenal, 1-methoxy-4-methylbenzene, 3-octanone, 1-decen-3-one, (E)-2-octenal, 1-octen-3-ol, β-linalool, ±trans-nerolidol, anisole, methyl benzoate, 2-pentylfuran, 1,3-dichloro-2-methoxybenzene, and 1-dodecanol). Thereof, 15 compounds were perceived at the ODP, from which 13 were identified. Compound identification was performed by comparison of Kovats indices (KI) and mass spectra to those of authentic reference compounds on a polar VF-WAXms column using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).
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Affiliation(s)
- Hamide Ibrahimi
- Department of ChemistryFaculty of Natural Science and MathematicsUniversity of Prishtina “Hasan Prishtina”PrishtinaKosovo
| | - Sonja Gadzovska‐Simic
- Department of Plant PhysiologyFaculty of Natural Science and MathematicsSs. Cyril and Methodius UniversitySkopjeNorth Macedonia
| | - Oliver Tusevski
- Department of Plant PhysiologyFaculty of Natural Science and MathematicsSs. Cyril and Methodius UniversitySkopjeNorth Macedonia
| | - Arben Haziri
- Department of ChemistryFaculty of Natural Science and MathematicsUniversity of Prishtina “Hasan Prishtina”PrishtinaKosovo
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Zhang LL, Huang W, Zhang YY, Fan G, He J, Ren JN, Li Z, Li X, Pan SY. Genomic and Transcriptomic Study for Screening Genes Involved in the Limonene Biotransformation of Penicillium digitatum DSM 62840. Front Microbiol 2020; 11:744. [PMID: 32390984 PMCID: PMC7188761 DOI: 10.3389/fmicb.2020.00744] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Accepted: 03/30/2020] [Indexed: 12/21/2022] Open
Abstract
α-Terpineol has been widely used in daily chemical, pharmaceutical, food, and flavor industries due to its pleasant odor with high economic value and pharmacological action. Our previous study showed that Penicillium digitatum DSM 62840 was an efficient biocatalyst for the transformation of limonene to α-terpineol. Thus, it was meaningful to explore the genome features and the gene expression differences of strain DSM 62840 during limonene biotransformation, and the detailed bioconversion pathways. In this study, the functional genes related to limonene bioconversion were investigated using genome and transcriptome sequences analysis. The results showed that the P. digitatum DSM 62840 genome was estimated to be 29.09 Mb and it encoded 9,086 protein-encoding genes. The most annotated genes were associated to some protein metabolism and energy metabolism functions. When the threshold for differentially expressed genes (DEGs) was set at twofold ratio, a total of 4,128, and 4,148 DEGs were identified in P_L_12h (limonene-treated condition) compared with P_0h (blank) and P_12h (limonene-untreated blank), respectively. Among them, the expression levels of genes involved in the biosynthesis of secondary metabolites, energy metabolism and ATP-binding cassette (ABC) transporters were significantly altered during the biotransformation. And the reliability of these results was further confirmed by quantitative real-time polymerase chain reaction (RT-qPCR). Moreover, we found that the enzyme participated in limonene biotransformation was inducible. This enzyme was located in the microsome, and it was inhibited by cytochrome P450 inhibitors. This indicated that the cytochrome P450 may be responsible for the limonene bioconversion. Several differentially expressed cytochrome P450 genes were further identified, such as PDIDSM_85260 and PDIDSM_67430, which were significantly up-regulated with limonene treatment. These genes may be responsible for converting limonene to α-terpineol. Totally, the genomic and transcriptomic data could provide valuable information in the discovery of related-genes which was involved in limonene biotransformation, pathogenicity of fungi, and investigation of metabolites and biological pathways of strain DSM 62840.
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Affiliation(s)
- Lu-Lu Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Wen Huang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Ying-Ying Zhang
- 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
| | - Jin He
- State Key Laboratory of Agricultural Microbiology, College of Life 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
| | - Zhi Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 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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Isono T, Ree BJ, Tajima K, Borsali R, Satoh T. Highly Ordered Cylinder Morphologies with 10 nm Scale Periodicity in Biomass-Based Block Copolymers. Macromolecules 2018. [DOI: 10.1021/acs.macromol.7b02279] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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22
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Zhang C, Pan J, Li CX, Bai YP, Xu JH. Asymmetric bioreduction of keto groups of 4- and 5-Oxodecanoic acids/esters with a new carbonyl reductase. CATAL COMMUN 2017. [DOI: 10.1016/j.catcom.2017.08.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Baeckens S, Martín J, García‐Roa R, Pafilis P, Huyghe K, Van Damme R. Environmental conditions shape the chemical signal design of lizards. Funct Ecol 2017. [DOI: 10.1111/1365-2435.12984] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Simon Baeckens
- Laboratory of Functional MorphologyDepartment of BiologyUniversity of Antwerp Wilrijk Belgium
- Department of Organismic and Evolutionary BiologyHarvard University Cambridge MA USA
| | - José Martín
- Department of Evolutionary EcologyMuseo Nacional de Ciencias NaturalesCSIC Madrid Spain
| | - Roberto García‐Roa
- Department of Evolutionary EcologyMuseo Nacional de Ciencias NaturalesCSIC Madrid Spain
| | - Panayiotis Pafilis
- Department of Zoology and Marine BiologySchool of BiologyNational and Kapodistrian University of Athens Ilissia Greece
| | - Katleen Huyghe
- Laboratory of Functional MorphologyDepartment of BiologyUniversity of Antwerp Wilrijk Belgium
| | - Raoul Van Damme
- Laboratory of Functional MorphologyDepartment of BiologyUniversity of Antwerp Wilrijk Belgium
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Qian H, Xia B, He Y, Lu Z, Bie X, Zhao H, Zhang C, Lu F. Expression, purification, and characterization of a novel acidic Lipoxygenase from Myxococcus xanthus. Protein Expr Purif 2017; 138:13-17. [DOI: 10.1016/j.pep.2017.05.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2016] [Revised: 05/19/2017] [Accepted: 05/23/2017] [Indexed: 12/29/2022]
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25
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Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review. SUSTAINABILITY 2017. [DOI: 10.3390/su9081492] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Sen S, Dehingia M, Talukdar NC, Khan M. Chemometric analysis reveals links in the formation of fragrant bio-molecules during agarwood (Aquilaria malaccensis) and fungal interactions. Sci Rep 2017; 7:44406. [PMID: 28290512 PMCID: PMC5349546 DOI: 10.1038/srep44406] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2016] [Accepted: 02/10/2017] [Indexed: 12/21/2022] Open
Abstract
Fragrant agarwood, arguably the costliest wood in the world, is formed by plant-fungal interactions in Aquilaria spp. However, very little is known about this fragrant outcome of interaction. Therefore, mimicking the ancient traditions of agarwood production in Assam (Northeast India), a chemometric assessment of the agarwood-fungus interaction was made by chemical profiling (GC-MS) coupled with statistical analysis (principal component, correlation network analysis) across three platforms, viz. callus, juvenile plants and resinous wood-chips with an associated Fusarium. In the study of callus-fungus interaction, increased accumulation of key aroma compounds such as pentatriacontane {fold change (log2FC) = 3.47)}, 17-pentatriacontene (log2FC = 2.95), tetradecane, 2-methyl- (log2FC = 1.10) over callus and activation of pathways related to defense and secondary metabolism indicated links to aroma production. Study on fungal interactions in juvenile plants and resinous wood-chips indicated formation of terpenoid precursors (e.g. farnesol, geranylgeraniol acetate) and agarwood sesquiterpenes (e.g. agarospirol, γ-eudesmol). Correlation network analysis revealed the possible regulation of sesquiterpene biosynthesis involving squalene. Also a direct role of fungus in aroma (e.g. dodecane, 4-methyl-, tetracosane) was highlighted. Appearance of fragrant molecules unknown to agarwood during interaction featured as a new possibility for future research.
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Affiliation(s)
- Supriyo Sen
- Biodiversity &Ecosystem Research Group, Institute of Advanced Study in Science and Technology (IASST), DST, Govt. of India, Guwahati, 781035, Assam, India
| | - Madhusmita Dehingia
- Biodiversity &Ecosystem Research Group, Institute of Advanced Study in Science and Technology (IASST), DST, Govt. of India, Guwahati, 781035, Assam, India
| | - Narayan Chandra Talukdar
- Biodiversity &Ecosystem Research Group, Institute of Advanced Study in Science and Technology (IASST), DST, Govt. of India, Guwahati, 781035, Assam, India
| | - Mojibur Khan
- Biodiversity &Ecosystem Research Group, Institute of Advanced Study in Science and Technology (IASST), DST, Govt. of India, Guwahati, 781035, Assam, India
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Affiliation(s)
- Elisabetta Brenna
- Politecnico di Milano; Dipartimento di Chimica, Materiali, Ingegneria Chimica “Giulio Natta”; Via Mancinelli 7 20131 Milano Italy
| | - Fabio Parmeggiani
- Politecnico di Milano; Dipartimento di Chimica, Materiali, Ingegneria Chimica “Giulio Natta”; Via Mancinelli 7 20131 Milano Italy
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Guneser O, Demirkol A, Yuceer YK, Togay SO, Hosoglu MI, Elibol M. Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis. Braz J Microbiol 2016; 48:275-285. [PMID: 28017541 PMCID: PMC5470337 DOI: 10.1016/j.bjm.2016.08.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 06/16/2016] [Accepted: 08/12/2016] [Indexed: 11/18/2022] Open
Abstract
The purpose of this study was to investigate the production of flavor compounds from olive mill waste by microbial fermentation of Rhizopus oryzae and Candida tropicalis. Olive mill waste fermentations were performed in shake and bioreactor cultures. Production of flavor compounds from olive mill waste was followed by Gas Chromatography–Mass spectrometry, Gas chromatography- olfactometry and Spectrum Sensory Analysis®. As a result, 1.73-log and 3.23-log cfu/mL increases were observed in the microbial populations of R. oryzae and C. tropicalis during shake cultures, respectively. C. tropicalis can produce a higher concentration of d-limonene from olive mill waste than R. oryzae in shake cultures. The concentration of d-limonene was determined as 185.56 and 249.54 μg/kg in the fermented olive mill waste by R. oryzae and C. tropicalis in shake cultures respectively. In contrast, R. oryzae can produce a higher concentration of d-limonene (87.73 μg/kg) d-limonene than C. tropicalis (11.95 μg/kg) in bioreactor cultures. Based on sensory analysis, unripe olive, wet towel, sweet aromatic, fermented aromas were determined at high intensity in olive mill waste fermented with R. oryzae meanwhile olive mill waste fermented with C. tropicalis had only a high intensity of unripe olive and oily aroma.
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Affiliation(s)
- Onur Guneser
- Usak University, Engineering Faculty, Department of Food Engineering, Usak, Turkey.
| | - Asli Demirkol
- Canakkale Onsekiz Mart University, Engineering Faculty, Department of Food Engineering, Canakkale, Turkey
| | - Yonca Karagul Yuceer
- Canakkale Onsekiz Mart University, Engineering Faculty, Department of Food Engineering, Canakkale, Turkey
| | - Sine Ozmen Togay
- Uludag University, Agricultural Faculty, Department of Food Engineering, Bursa, Turkey
| | - Muge Isleten Hosoglu
- Canakkale Onsekiz Mart University, Engineering Faculty, Department of Food Engineering, Canakkale, Turkey
| | - Murat Elibol
- Ege University, Engineering Faculty, Department of Bioengineering, Izmir, Turkey
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29
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Song Q, Xia Y, Hu S, Zhao J, Zhang G. Tuning the crystallinity and degradability of PCL by organocatalytic copolymerization with δ-hexalactone. POLYMER 2016. [DOI: 10.1016/j.polymer.2016.09.026] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Palazzolo MA, Mascotti ML, Lewkowicz ES, Kurina-Sanz M. Self-sufficient redox biotransformation of lignin-related benzoic acids with Aspergillus flavus. ACTA ACUST UNITED AC 2015; 42:1581-9. [DOI: 10.1007/s10295-015-1696-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Accepted: 09/27/2015] [Indexed: 10/23/2022]
Abstract
Abstract
Aromatic carboxylic acids are readily obtained from lignin in biomass processing facilities. However, efficient technologies for lignin valorization are missing. In this work, a microbial screening was conducted to find versatile biocatalysts capable of transforming several benzoic acids structurally related to lignin, employing vanillic acid as model substrate. The wild-type Aspergillus flavus growing cells exhibited exquisite selectivity towards the oxidative decarboxylation product, 2-methoxybenzene-1,4-diol. Interestingly, when assaying a set of structurally related substrates, the biocatalyst displayed the oxidative removal of the carboxyl moiety or its reduction to the primary alcohol whether electron withdrawing or donating groups were present in the aromatic ring, respectively. Additionally, A. flavus proved to be highly tolerant to vanillic acid increasing concentrations (up to 8 g/L), demonstrating its potential application in chemical synthesis. A. flavus growing cells were found to be efficient biotechnological tools to perform self-sufficient, structure-dependent redox reactions. To the best of our knowledge, this is the first report of a biocatalyst exhibiting opposite redox transformations of the carboxylic acid moiety in benzoic acid derivatives, namely oxidative decarboxylation and carboxyl reduction, in a structure-dependent fashion.
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Affiliation(s)
- Martín A Palazzolo
- grid.412115.2 0000000123091978 Area de Química Orgánica, Facultad de Química, Bioquímica y Farmacia Universidad Nacional de San Luis, INTEQUI-CONICET 5700 San Luis Argentina
| | - María L Mascotti
- grid.412115.2 0000000123091978 Area de Química Orgánica, Facultad de Química, Bioquímica y Farmacia Universidad Nacional de San Luis, INTEQUI-CONICET 5700 San Luis Argentina
- grid.412115.2 0000000123091978 Laboratorio de Biología Molecular, Facultad de Química, Bioquímica y Farmacia Universidad Nacional de San Luis, IMIBIO- SL CONICET 5700 San Luis Argentina
| | - Elizabeth S Lewkowicz
- grid.11560.33 0000000110875626 Laboratorio de Biotransformaciones, Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes 1876 Bernal Argentina
| | - Marcela Kurina-Sanz
- grid.412115.2 0000000123091978 Area de Química Orgánica, Facultad de Química, Bioquímica y Farmacia Universidad Nacional de San Luis, INTEQUI-CONICET 5700 San Luis Argentina
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Zhao J, Hadjichristidis N. Polymerization of 5-alkyl δ-lactones catalyzed by diphenyl phosphate and their sequential organocatalytic polymerization with monosubstituted epoxides. Polym Chem 2015. [DOI: 10.1039/c5py00019j] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
One-pot sequential organocatalytic polymerization reactions of 5-alkyl δ-lactones and monosubstituted epoxides were carried out using the base→acid “catalyst switch” strategy, leading to well-defined polyether–polyester block copolymers with various alkyl substituents.
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Affiliation(s)
- Junpeng Zhao
- Faculty of Materials Science and Engineering
- South China University of Technology
- Guangzhou
- People's Republic of China 510640
| | - Nikos Hadjichristidis
- Polymer Synthesis Laboratory
- KAUST Catalysis Center
- Physical Sciences and Engineering Division
- King Abdullah University of Science and Technology (KAUST)
- Thuwal 23955
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33
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Omarini AB, Plagemann I, Schimanski S, Krings U, Berger RG. Crosses between monokaryons of Pleurotus sapidus or Pleurotus florida show an improved biotransformation of (+)-valencene to (+)-nootkatone. BIORESOURCE TECHNOLOGY 2014; 171:113-119. [PMID: 25189516 DOI: 10.1016/j.biortech.2014.08.061] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2014] [Revised: 08/12/2014] [Accepted: 08/13/2014] [Indexed: 06/03/2023]
Abstract
Several hundred monokaryotic and new dikaryotic strains derived thereof were established from (+)-valencene tolerant Pleurotus species. When grouped according to their growth rate on agar plates and compared to the parental of Pleurotus sapidus 69, the slowly growing monokaryons converted (+)-valencene more efficiently to the grapefruit flavour compound (+)-nootkatone. The fast growing monokaryons and the slow×slow and the fast×fast dikaryotic crosses showed similar or inferior yields. Some slow×fast dikaryons, however, exceeded the biotransformation capability of the parental dikaryon significantly. The activity of the responsible enzyme, lipoxygenase, showed a weak correlation with the yields of (+)-nootkatone indicating that the determination of enzyme activity using the primary substrate linoleic acid may be misleading in predicting the biotransformation efficiency. This exploratory study indicated that a classical genetics approach resulted in altered and partly improved terpene transformation capability (plus 60%) and lipoxygenase activity of the strains.
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Affiliation(s)
- Alejandra B Omarini
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, 30167 Hannover, Germany.
| | - Ina Plagemann
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, 30167 Hannover, Germany
| | - Silke Schimanski
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, 30167 Hannover, Germany
| | - Ulrich Krings
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, 30167 Hannover, Germany
| | - Ralf G Berger
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, 30167 Hannover, Germany
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34
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Kuchuk NV, Belokurova VB, Matvieieva NA, Peterson AA, Vasylenko MY, Kurchenko IM, Kurbatova LE, Torok T, Hunter-Cevera JC. Screening Plant Biodiversity In Vitro for New Natural Products. Ind Biotechnol (New Rochelle N Y) 2014. [DOI: 10.1089/ind.2014.0015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Nikolay V. Kuchuk
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Kiev, Ukraine
| | - Valeria B. Belokurova
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Kiev, Ukraine
| | - Nadia A. Matvieieva
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Kiev, Ukraine
| | - Anton A. Peterson
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Kiev, Ukraine
| | - Maksym Yu Vasylenko
- Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Kiev, Ukraine
| | - Irina M. Kurchenko
- Zabolotny Institute of Microbiology and Virology, National Academy of Sciences of Ukraine, Kiev, Ukraine
| | - Lubov E. Kurbatova
- Komarov Botanical Institute, Russian Academy of Sciences, St. Petersburg, Russia
| | - Tamas Torok
- Lawrence Berkeley National Laboratory, Berkeley, CA
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35
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Balcerzak L, Lipok J, Strub D, Lochyński S. Biotransformations of monoterpenes by photoautotrophic micro-organisms. J Appl Microbiol 2014; 117:1523-36. [DOI: 10.1111/jam.12632] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Revised: 06/24/2014] [Accepted: 08/26/2014] [Indexed: 11/28/2022]
Affiliation(s)
- L. Balcerzak
- Department of Bioorganic Chemistry; Faculty of Chemistry; Wroclaw University of Technology; Wroclaw Poland
| | - J. Lipok
- Department of Analytical and Ecological Chemistry; Faculty of Chemistry; Opole University; Opole Poland
| | - D. Strub
- Department of Bioorganic Chemistry; Faculty of Chemistry; Wroclaw University of Technology; Wroclaw Poland
| | - S. Lochyński
- Department of Bioorganic Chemistry; Faculty of Chemistry; Wroclaw University of Technology; Wroclaw Poland
- Institute of Cosmetology; Wroclaw College of Physiotherapy; Wroclaw Poland
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36
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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: 346] [Impact Index Per Article: 34.6] [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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37
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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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38
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Camera-Roda G, Cardillo A, Loddo V, Palmisano L, Parrino F. Improvement of membrane performances to enhance the yield of vanillin in a pervaporation reactor. MEMBRANES 2014; 4:96-112. [PMID: 24957123 PMCID: PMC4021966 DOI: 10.3390/membranes4010096] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2013] [Revised: 12/19/2013] [Accepted: 02/14/2014] [Indexed: 11/16/2022]
Abstract
In membrane reactors, the interaction of reaction and membrane separation can be exploited to achieve a "process intensification", a key objective of sustainable development. In the present work, the properties that the membrane must have to obtain this result in a pervaporation reactor are analyzed and discussed. Then, the methods to enhance these properties are investigated for the photocatalytic synthesis of vanillin, which represents a case where the recovery from the reactor of vanillin by means of pervaporation while it is produced allows a substantial improvement of the yield, since its further oxidation is thus prevented. To this end, the phenomena that control the permeation of both vanillin and the reactant (ferulic acid) are analyzed, since they ultimately affect the performances of the membrane reactor. The results show that diffusion of the aromatic compounds takes place in the presence of low concentration gradients, so that the process is controlled by other phenomena, in particular by the equilibrium with the vapor at the membrane-permeate interface. On this basis, it is demonstrated that the performances are enhanced by increasing the membrane thickness and/or the temperature, whereas the pH begins to limit the process only at values higher than 6.5.
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Affiliation(s)
- Giovanni Camera-Roda
- Dipartimento di Ingegneria civile, chimica, ambientale e dei materiali (DICAM), University of Bologna, via Terracini 28, Bologna 40131, Italy.
| | - Antonio Cardillo
- Dipartimento di Ingegneria civile, chimica, ambientale e dei materiali (DICAM), University of Bologna, via Terracini 28, Bologna 40131, Italy.
| | - Vittorio Loddo
- "Schiavello-Grillone" Photocatalysis group, Dipartimento di Energia, Ingegneria dell'Informazione e Modelli Matematici (DEIM), University of Palermo, viale delle Scienze, Palermo 90128, Italy.
| | - Leonardo Palmisano
- "Schiavello-Grillone" Photocatalysis group, Dipartimento di Energia, Ingegneria dell'Informazione e Modelli Matematici (DEIM), University of Palermo, viale delle Scienze, Palermo 90128, Italy.
| | - Francesco Parrino
- "Schiavello-Grillone" Photocatalysis group, Dipartimento di Energia, Ingegneria dell'Informazione e Modelli Matematici (DEIM), University of Palermo, viale delle Scienze, Palermo 90128, Italy.
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39
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A new source of elemol rich essential oil and existence of multicellular oil glands in leaves of the Dioscorea species. ScientificWorldJournal 2013; 2013:943598. [PMID: 24453926 PMCID: PMC3884965 DOI: 10.1155/2013/943598] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2013] [Accepted: 10/01/2013] [Indexed: 11/17/2022] Open
Abstract
Dioscorea species is a very important food and drug plant. The tubers of the plant are extensively used in food and drug purposes owing to the presence of steroidal constituent's diosgenin in the tubers. In the present study, we report for the first time that the leaves of Dioscorea composita and Dioscorea floribunda grown under the field conditions exhibited the presence of multicellular oil glands on the epidermal layers of the plants using stereomicroscopy (SM) and scanning electron microscopy (SEM). Essential oil was also isolated from the otherwise not useful herbage of the plant, and gas chromatographic-mass spectroscopy analysis revealed confirmation of the essential oil constituents. Out of the 76 compounds detected in D. floribunda and 37 from D. composita essential oil, major terpenoids which are detected and reported for Dioscorea leaf essential oil are α-terpinene, nerolidol, citronellyl acetate, farnesol, elemol, α-farnesene, valerenyl acetate, and so forth. Elemol was detected as the major constituent of both the Dioscorea species occupying 41% and 22% of D. Floribunda and D. composita essential oils, respectively. In this paper, we report for the first time Dioscorea as a possible novel bioresource for the essential oil besides its well-known importance for yielding diosgenin.
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40
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Metalloporphyrin-catalyzed aerobic oxidation of 2-methoxy-4-methylphenol as a route to vanillin. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.molcata.2013.03.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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41
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Hansen J, Garreta A, Benincasa M, Fusté MC, Busquets M, Manresa A. Bacterial lipoxygenases, a new subfamily of enzymes? A phylogenetic approach. Appl Microbiol Biotechnol 2013; 97:4737-47. [PMID: 23624657 DOI: 10.1007/s00253-013-4887-9] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2013] [Revised: 03/27/2013] [Accepted: 03/30/2013] [Indexed: 11/30/2022]
Abstract
Lipoxygenases (EC. 1.13.11.12) are a non-heme iron enzymes consisting of one polypeptide chain folded into two domains, the N-terminal domain and the catalytic moiety β-barrel domain. They catalyze the dioxygenation of 1Z,4Z-pentadiene moieties of polyunsaturated fatty acids obtaining hydroperoxy fatty acids. For years, the presence of lipoxygenases was considered a eukaryotic feature, present in mammals, plants, small marine invertebrates, and fungi, but now, some lipoxygenase sequences have been detected on prokaryotic organisms, changing the idea that lipoxygenases are exclusively a eukaryotic affair. Lipoxygenases are involved in different types of reactions on eukaryote organisms where the biological role and the structural characteristics of these enzymes are well studied. However, these aspects of the bacterial lipoxygenases have not yet been elucidated and are unknown. This revision discusses biochemical aspects, biological applications, and some characteristics of these enzymes and tries to determine the existence of a subfamily of bacterial lipoxygenases in the context of the phylogeny of prokaryotic lipoxygenases, supporting the results of phylogenetic analyzes with the comparison and discussion of structural information of the first prokaryotic lipoxygenase crystallized and other eukaryotic lipoxygenases structures.
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Affiliation(s)
- Jhoanne Hansen
- Laboratori de Microbiologia, Facultat de Farmàcia, Universitat de Barcelona, Barcelona 08028, Spain
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42
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43
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Martello MT, Burns A, Hillmyer M. Bulk Ring-Opening Transesterification Polymerization of the Renewable δ-Decalactone Using an Organocatalyst. ACS Macro Lett 2012; 1:131-135. [PMID: 35578491 DOI: 10.1021/mz200006s] [Citation(s) in RCA: 79] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The bulk ring-opening polymerization of renewable δ-decalactone using 1,5,7-triazabicyclo[4.4.0]dec-5-ene was carried out at temperatures between 7 and 110 °C. The equilibrium monomer concentration for reactions within this temperature range was used to determine the polymerization thermodynamic parameters (ΔHp = -17.1 ± 0.6 kJ mol-1, ΔSp = -54 ± 2 J mol-1 K-1) for δ-decalactone. The polymerization kinetics were established and high molar mass poly(δ-decalactone) was prepared with a glass transition temperature of -51 °C. Poly(δ-decalactone) samples with controlled molar mass and narrow molar mass distributions were realized by controlling the monomer conversion and initiator concentration. A high molar mass poly(lactide)-poly(δ-decalactone)-poly(lactide) triblock copolymer with a low polydispersity index was prepared by simple sequential addition of monomers. The product triblock exhibited two distinct glass transitions temperatures consistent with microphase segregation.
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Affiliation(s)
- Mark T. Martello
- Department
of Chemical Engineering and Materials Science and ‡Department of Chemistry, University of Minnesota, Minneapolis,
Minnesota 55455-0431, United States
| | - Adam Burns
- Department
of Chemical Engineering and Materials Science and ‡Department of Chemistry, University of Minnesota, Minneapolis,
Minnesota 55455-0431, United States
| | - Marc Hillmyer
- Department
of Chemical Engineering and Materials Science and ‡Department of Chemistry, University of Minnesota, Minneapolis,
Minnesota 55455-0431, United States
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Achmon Y, Goldshtein J, Margel S, Fishman A. Hydrophobic microspheres forin situremoval of 2-phenylethanol from yeast fermentation. J Microencapsul 2011; 28:628-38. [DOI: 10.3109/02652048.2011.599443] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
- Yigal Achmon
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel
| | - Jenny Goldshtein
- Department of Chemistry, Bar Ilan Institute for Nanotechnology and Advanced Materials, Bar-Ilan University, Ramat-Gan, 52900, Israel
| | - Shlomo Margel
- Department of Chemistry, Bar Ilan Institute for Nanotechnology and Advanced Materials, Bar-Ilan University, Ramat-Gan, 52900, Israel
| | - Ayelet Fishman
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel
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45
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Miguel MG. Antioxidant and anti-inflammatory activities of essential oils: a short review. Molecules 2010; 15:9252-87. [PMID: 21160452 PMCID: PMC6259136 DOI: 10.3390/molecules15129252] [Citation(s) in RCA: 402] [Impact Index Per Article: 28.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2010] [Revised: 12/09/2010] [Accepted: 12/13/2010] [Indexed: 11/17/2022] Open
Abstract
Essential oils are complex mixtures isolated from aromatic plants which may possess antioxidant and anti-inflammatory activities of interest in thye food and cosmetic industries as well as in the human health field. In this work, a review was done on the most recent publications concerning their antioxidant and anti-inflammatory activities. At the same time a survey of the methods generally used for the evaluation of antioxidant activity and some of the mechanisms involved in the anti-inflammatory activities of essential oils are also reported.
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Affiliation(s)
- Maria Graça Miguel
- Faculdade de Ciências e Tecnologia, Universidade do Algarve, IBB, Centro de Biotecnologia Vegetal, Ed. 8, Campus de Gambelas, 8005-139 Faro, Portugal.
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46
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Figueiredo AC, Miguel MG. Aromatic plants, spices and volatiles in food and beverages. FLAVOUR FRAG J 2010. [DOI: 10.1002/ffj.1966] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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