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Bernardino AR, Grosso F, Torres CA, Reis MA, Peixe L. Exploring the biotechnological potential of Acinetobacter soli ANG344B: A novel bacterium for 2-phenylethanol production. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2024; 42:e00839. [PMID: 38633817 PMCID: PMC11021914 DOI: 10.1016/j.btre.2024.e00839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 03/21/2024] [Accepted: 03/24/2024] [Indexed: 04/19/2024]
Abstract
A bacterium, Acinetobacter soli ANG344B, isolated from river water, exhibited an exceptional capacity to produce 2-phenylethanol (2-PE) using L-phenylalanine (L-Phe) as a precursor-a capability typically observed in yeasts rather than bacteria. Bioreactor experiments were conducted to evaluate the production performance, using glucose as the carbon source for cellular growth and L-Phe as the precursor for 2-PE production. Remarkably, A. soli ANG344B achieved a 2-PE concentration of 2.35 ± 0.26 g/L in just 24.5 h of cultivation, exhibiting a global volumetric productivity of 0.10 ± 0.01 g/L.h and a production yield of 0.51 ± 0.01 g2-PE/gL-Phe, a result hitherto reported only for yeasts. These findings position A. soli ANG344B as a highly promising microorganism for 2-PE production. Whole-genome sequencing of A. soli strain ANG344 revealed a genome size of 3.52 Mb with a GC content of 42.7 %. Utilizing the Rapid Annotation using Subsystem Technology (RAST) server, 3418 coding genes were predicted, including genes coding for enzymes previously associated with the metabolic pathway of 2-PE production in other microorganisms, yet unreported in Acinetobacter species. Through gene mapping, 299 subsystems were identified, exhibiting 30 % subsystem coverage. The whole genome sequence data was submitted to NCBI GeneBank with the BioProject ID PRJNA982713. These draft genome data offer significant potential for exploiting the biotechnological capabilities of A. soli strain ANG344 and for conducting further comparative genomic studies.
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Affiliation(s)
- Ana R.S. Bernardino
- UCIBIO – Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal
- Laboratory i4HB - Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal
- LAQV‑REQUIMTE, Chemistry Department, FCT/Universidade NOVA de Lisboa, 2829‑516 Caparica, Portugal
| | - Filipa Grosso
- UCIBIO – Applied Molecular Biosciences Unit, Faculty of Pharmacy, Department of Biological Sciences, Laboratory of Microbiology, University of Porto, Porto, Portugal
- Associate Laboratory i4HB - Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Cristiana A.V. Torres
- UCIBIO – Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal
- Laboratory i4HB - Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal
| | - Maria A.M. Reis
- UCIBIO – Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal
- Laboratory i4HB - Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal
| | - Luísa Peixe
- UCIBIO – Applied Molecular Biosciences Unit, Faculty of Pharmacy, Department of Biological Sciences, Laboratory of Microbiology, University of Porto, Porto, Portugal
- Associate Laboratory i4HB - Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, Porto, Portugal
- CCP – Culture Collection of Porto-Faculty of Pharmacy, University of Porto, Porto, Portugal
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Liu YY, Wu CD. Regioselective Ring-Opening of Terminal Epoxides Catalyzed by a Porous Metal Silicate Material. Inorg Chem 2024; 63:1166-1174. [PMID: 38159291 DOI: 10.1021/acs.inorgchem.3c03554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2024]
Abstract
Reductive ring-opening of epoxides is a green pathway for synthesizing highly value-added alcohols. In this study, we present a practically applicable approach for the synthesis of anti-Markovnikov-type alcohols with high yields from aliphatic and aromatic epoxides under mild conditions by developing porous metal silicate (PMS) catalysts. A PMS material PMS-20 consists of cobalt and nickel bimetal redox-active sites, exhibiting exceptional catalytic activity and selectivity in the reductive ring-opening of terminal epoxides with >99% yield of primary alcohols. Comparing with the existing methods using noble metals, PMS-20 exhibits broad substrate scope and excellent functional group tolerance by synergistic work between cobalt and nickel species, which is clarified by dual chamber cell system characterization and theoretical calculation results.
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Affiliation(s)
- Yang-Yang Liu
- State Key Laboratory of Silicon and Advanced Semiconductor Materials, Department of Chemistry, Zhejiang University, Hangzhou 310027, P. R. China
| | - Chuan-De Wu
- State Key Laboratory of Silicon and Advanced Semiconductor Materials, Department of Chemistry, Zhejiang University, Hangzhou 310027, P. R. China
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Yin S, Huang M, Wang J, Liu B, Ren Q. Microbial Community Dynamics and the Correlation between Specific Bacterial Strains and Higher Alcohols Production in Tartary Buckwheat Huangjiu Fermentation. Foods 2023; 12:2664. [PMID: 37509756 PMCID: PMC10379207 DOI: 10.3390/foods12142664] [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: 06/04/2023] [Revised: 07/02/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Tartary buckwheat is a healthy grain rich in nutrients and medicinal ingredients and consequently is commonly used for Huangjiu brewing. In order to reveal the correlation between microbial succession and higher alcohols production, in this study, Huangjiu fermentation was conducted using Tartary buckwheat as the raw material and wheat Qu as the starter culture. Microbial community dynamics analysis indicated that the bacterial diversity initially decreased rapidly to a lower level and then increased and maintained at a higher level during fermentation. Lactococcus was the dominant bacteria and Ralstonia, Acinetobacter, Cyanobacteria, and Oxalobacteraceae were the bacterial genera with higher abundances. In sharp contrast, only 13 fungal genera were detected during fermentation, and Saccharomyces showed the dominant abundance. Moreover, 18 higher alcohol compounds were detected by GC-MS during fermentation. Four compounds (2-phenylethanol, isopentanol, 1-hexadecanol, and 2-phenoxyethanol) were stably detected with high concentrations during fermentation. The compound 2-ethyl-2-methyl-tridecanol was detected to be of the highest concentration in the later period of fermentation. Correlation analysis revealed that the generation of 2-phenylethanol, isopentanol, 1-hexadecanol, and 2-phenoxyethanol were positively correlated with Granulicatella and Pelomonas, Bacteroides, Pseudonocardia and Pedomicrobium, and Corynebacterium, respectively. The verification fermentation experiments indicated that the improved wheat Qu QT3 and QT4 inoculated with Granulicatella T3 and Acidothermus T4 led to significant increases in the contents of 2-phenylethanol and pentanol, as well as isobutanol and isopentanol, respectively, in the Tartary buckwheat Huangjiu. The findings benefit understanding of higher alcohols production and flavor formation mechanisms in Huangjiu fermentation.
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Affiliation(s)
- Sheng Yin
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
| | - Jiaxuan Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
| | - Bo Liu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
| | - Qing Ren
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University, Beijing 100048, China
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Fan C, Zhang D, Mo Q, Yuan J. Engineering Saccharomyces cerevisiae-based biosensors for copper detection. Microb Biotechnol 2022; 15:2854-2860. [PMID: 35829650 PMCID: PMC9618319 DOI: 10.1111/1751-7915.14105] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 12/02/2022] Open
Abstract
Heavy metals, that is Cu(II), are harmful to the environment. There is an increasing demand to develop inexpensive detection methods for heavy metals. Here, we developed a yeast biosensor with reduced‐noise and improved signal output for potential on‐site copper ion detection. The copper‐sensing circuit was achieved by employing a secondary genetic layer to control the galactose‐inducible (GAL) system in Saccharomyces cerevisiae. The reciprocal control of the Gal4 activator and Gal80 repressor under copper‐responsive promoters resulted in a low‐noise and sensitive yeast biosensor for copper ion detection. Furthermore, we developed a betaxanthin‐based colorimetric assay, as well as 2‐phenylethanol and styrene‐based olfactory outputs for the copper ion detection. Notably, our engineered yeast sensor confers a narrow range switch‐like behaviour, which can give a ‘yes/no’ response when coupled with a betaxanthin‐based visual phenotype. Taken together, we envision that the design principle established here might be applicable to develop other sensing systems for various chemical detections. A low‐noise yeast biosensor was developed for copper detection. The yeast biosensor confers a switch‐like behavior with a “yes/no” response. The olfactory outputs for copper detection were also developed.
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Affiliation(s)
- Cong Fan
- State Key Laboratory of Cellular Stress Biology, Innovation Center for Cell Signaling Network, School of Life Sciences, Xiamen University, Fujian, China
| | - Danli Zhang
- State Key Laboratory of Cellular Stress Biology, Innovation Center for Cell Signaling Network, School of Life Sciences, Xiamen University, Fujian, China
| | - Qiwen Mo
- State Key Laboratory of Cellular Stress Biology, Innovation Center for Cell Signaling Network, School of Life Sciences, Xiamen University, Fujian, China
| | - Jifeng Yuan
- State Key Laboratory of Cellular Stress Biology, Innovation Center for Cell Signaling Network, School of Life Sciences, Xiamen University, Fujian, China
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Campos-Arguedas F, Sarrailhé G, Nicolle P, Dorais M, Brereton NJB, Pitre FE, Pedneault K. Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in Vitis sp. FRONTIERS IN PLANT SCIENCE 2022; 13:862259. [PMID: 35845654 PMCID: PMC9280473 DOI: 10.3389/fpls.2022.862259] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Accepted: 05/24/2022] [Indexed: 06/08/2023]
Abstract
Volatile compounds (VCs) in grapevine berries play an important role in wine quality; however, such compounds and vine development can be sensitive to environmental conditions. Due to this sensitivity, changes in temperature patterns due to global warming are likely to further impact grape production and berry composition. The aim of this study was to determine the possible effects of different growing-degree day accumulation patterns on berry ripening and composition at harvest. An experimental field was conducted using Vitis sp. L'Acadie blanc, in Nova Scotia, Canada. Using on-the-row mini-greenhouses, moderate temperature increase and reduced ultraviolet (UV) exposure were triggered in grapevines during pre-veraison (inflorescence to the beginning of berry softening), post-veraison (berry softening to full maturity), and whole season (inflorescence to full maturity), while controls were left without treatment. Free and bound VCs were extracted from berries sampled at three different phenological stages between veraison and maturity before analysis by gas chromatography-mass spectrometry (GC-MS). Berries from grapevines exposed to higher temperatures during early berry development (pre-veraison and whole) accumulated significantly higher concentrations of benzene derivatives 2-phenylethanol and benzyl alcohol at harvest, but lower concentrations of hydroxy-methoxy-substituted volatile phenols, terpenes, and C13-norisoprenoids than the control berries. These results illustrate the importance of different environmental interactions in berry composition and suggest that temperature could potentially modulate phenylpropanoid and mevalonate metabolism in developing berries. This study provides insights into the relationships between abiotic conditions and secondary metabolism in grapevine and highlights the significance of early developmental stages on berry quality at harvest.
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Affiliation(s)
- Francisco Campos-Arguedas
- Department of Science, Université Sainte-Anne, Church Point, NS, Canada
- Centre de Recherche et d'Innovation sur les Végétaux, Département de Phytologie, Université Laval, Québec, QC, Canada
| | - Guillaume Sarrailhé
- Department of Science, Université Sainte-Anne, Church Point, NS, Canada
- Institut de Recherche en Biologie Végétale, Université de Montréal et Jardin botanique de Montréal, Montréal, QC, Canada
| | - Paméla Nicolle
- Department of Science, Université Sainte-Anne, Church Point, NS, Canada
| | - Martine Dorais
- Centre de Recherche et d'Innovation sur les Végétaux, Département de Phytologie, Université Laval, Québec, QC, Canada
| | - Nicholas J. B. Brereton
- Institut de Recherche en Biologie Végétale, Université de Montréal et Jardin botanique de Montréal, Montréal, QC, Canada
| | - Frederic E. Pitre
- Institut de Recherche en Biologie Végétale, Université de Montréal et Jardin botanique de Montréal, Montréal, QC, Canada
| | - Karine Pedneault
- Department of Science, Université Sainte-Anne, Church Point, NS, Canada
- Institut de Recherche en Biologie Végétale, Université de Montréal et Jardin botanique de Montréal, Montréal, QC, Canada
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Narisetty V, Castro E, Durgapal S, Coulon F, Jacob S, Kumar D, Kumar Awasthi M, Kishore Pant K, Parameswaran B, Kumar V. High level xylitol production by Pichia fermentans using non-detoxified xylose-rich sugarcane bagasse and olive pits hydrolysates. BIORESOURCE TECHNOLOGY 2021; 342:126005. [PMID: 34592613 PMCID: PMC8651628 DOI: 10.1016/j.biortech.2021.126005] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/16/2021] [Accepted: 09/19/2021] [Indexed: 05/22/2023]
Abstract
Hemicellulosic sugars, the overlooked fraction of lignocellulosic residues can serve as potential and cost-effective raw material that can be exploited for xylitol production. Xylitol is a top platform chemical with applications in food and pharmaceutical industries. Sugarcane bagasse (SCB) and olive pits (OP) are the major waste streams from sugar and olive oil industries, respectively. The current study evaluated the potential of Pichia fermentans for manufacturing of xylitol from SCB and OP hydrolysates through co-fermentation strategy. The highest xylitol accumulation was noticed with a glucose and xylose ratio of 1:10 followed by feeding with xylose alone. The fed-batch cultivation using pure xylose, SCB, and OP hydrolysates, resulted in xylitol accumulation of 102.5, 86.6 and 71.9 g/L with conversion yield of 0.78, 0.75 and 0.74 g/g, respectively. The non-pathogenic behaviour and ability to accumulate high xylitol levels from agro-industrial residues demonstrates the potential of P. fermentans as microbial cell factory.
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Affiliation(s)
- Vivek Narisetty
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK
| | - Eulogio Castro
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Sumit Durgapal
- Department of Pharmaceutical Sciences, Kumaun University, Bhimtal, Nainital 263136, Uttarakhand, India
| | - Frederic Coulon
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK
| | - Samuel Jacob
- Department of Biotechnology, School of Bioengineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Tamil Nadu, 603203, India
| | - Dinesh Kumar
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Kamal Kishore Pant
- Department of Chemical Engineering, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
| | - Binod Parameswaran
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala 695019, India
| | - Vinod Kumar
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK.
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Nishimura A, Isogai S, Murakami N, Hotta N, Kotaka A, Matsumura K, Hata Y, Ishida H, Takagi H. Isolation and analysis of a sake yeast mutant with phenylalanine accumulation. J Ind Microbiol Biotechnol 2021; 49:6426185. [PMID: 34788829 PMCID: PMC9142190 DOI: 10.1093/jimb/kuab085] [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: 09/08/2021] [Accepted: 11/08/2021] [Indexed: 11/30/2022]
Abstract
Sake is a traditional Japanese alcoholic beverage brewed by the yeast Saccharomyces cerevisiae. Since the consumption and connoisseurship of sake has spread around the world, the development of new sake yeast strains to meet the demand for unique sakes has been promoted. Phenylalanine is an essential amino acid that is used to produce proteins and important signaling molecules involved in feelings of pleasure. In addition, phenylalanine is a precursor of 2-phenylethanol, a high-value aromatic alcohol with a rose-like flavor. As such, adjusting the quantitative balance between phenylalanine and 2-phenylethanol may introduce value-added qualities to sake. Here, we isolated a sake yeast mutant (strain K9-F39) with phenylalanine accumulation and found a missense mutation on the ARO80 gene encoding the His309Gln variant of the transcriptional activator Aro80p involved in the biosynthesis of 2-phenylethanol from phenylalanine. We speculated that mutation of ARO80 would decrease transcriptional activity and suppress the phenylalanine catabolism, resulting in an increase of intracellular phenylalanine. Indeed, sake brewed with strain K9-F39 contained 60% increase in phenylalanine, but only 10% less 2-phenylethanol than sake brewed with the parent strain. Use of the ARO80 mutant in sake brewing may be promising for the production of distinctive new sake varieties.
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Affiliation(s)
- Akira Nishimura
- Graduate School of Science and Technology, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan
| | - Shota Isogai
- Graduate School of Science and Technology, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan
| | - Naoyuki Murakami
- Research Institute, Gekkeikan Sake Co. Ltd., 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto 612-8385, Japan
| | - Natsuki Hotta
- Research Institute, Gekkeikan Sake Co. Ltd., 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto 612-8385, Japan
| | - Atsushi Kotaka
- Research Institute, Gekkeikan Sake Co. Ltd., 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto 612-8385, Japan
| | - Kengo Matsumura
- Research Institute, Gekkeikan Sake Co. Ltd., 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto 612-8385, Japan
| | - Yoji Hata
- Research Institute, Gekkeikan Sake Co. Ltd., 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto 612-8385, Japan
| | - Hiroki Ishida
- Research Institute, Gekkeikan Sake Co. Ltd., 101 Shimotoba-koyanagi-cho, Fushimi-ku, Kyoto 612-8385, Japan
| | - Hiroshi Takagi
- Graduate School of Science and Technology, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan
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Dai J, Xia H, Yang C, Chen X. Sensing, Uptake and Catabolism of L-Phenylalanine During 2-Phenylethanol Biosynthesis via the Ehrlich Pathway in Saccharomyces cerevisiae. Front Microbiol 2021; 12:601963. [PMID: 33717002 PMCID: PMC7947893 DOI: 10.3389/fmicb.2021.601963] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Accepted: 01/29/2021] [Indexed: 01/15/2023] Open
Abstract
2-Phenylethanol (2-PE) is an important flavouring ingredient with a persistent rose-like odour, and it has been widely utilized in food, perfume, beverages, and medicine. Due to the potential existence of toxic byproducts in 2-PE resulting from chemical synthesis, the demand for “natural” 2-PE through biotransformation is increasing. L-Phenylalanine (L-Phe) is used as the precursor for the biosynthesis of 2-PE through the Ehrlich pathway by Saccharomyces cerevisiae. The regulation of L-Phe metabolism in S. cerevisiae is complicated and elaborate. We reviewed current progress on the signal transduction pathways of L-Phe sensing, uptake of extracellular L-Phe and 2-PE synthesis from L-Phe through the Ehrlich pathway. Moreover, the anticipated bottlenecks and future research directions for S. cerevisiae biosynthesis of 2-PE are discussed.
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Affiliation(s)
- Jun Dai
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, College of Bioengineering, Hubei University of Technology, Wuhan, China.,ABI Group, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan, China.,State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, China
| | - Huili Xia
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, College of Bioengineering, Hubei University of Technology, Wuhan, China
| | - Chunlei Yang
- Tobacco Research Institute of Hubei Province, Wuhan, China
| | - Xiong Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, College of Bioengineering, Hubei University of Technology, Wuhan, China
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Utilization of a styrene-derived pathway for 2-phenylethanol production in budding yeast. Appl Microbiol Biotechnol 2021; 105:2333-2340. [PMID: 33649922 DOI: 10.1007/s00253-021-11186-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 12/23/2020] [Accepted: 02/17/2021] [Indexed: 10/22/2022]
Abstract
2-Phenylethanol (2-PE) is an important flavor ingredient and is widely applied in the fields of food, cosmetics, and pharmaceuticals. Despite that Saccharomyces cerevisiae has the ability to naturally synthesize 2-PE via the Ehrlich pathway, de novo synthesis of 2-PE in high titer still remains a huge challenge. In this study, a non-native styrene degradation pathway was introduced into S. cerevisiae, which represents the first time to demonstrate the functional expression of "styrene-derived" 2-PE synthesis in yeast. Using a host strain engineered with L-phenylalanine (L-Phe) overproduction, the heterologous 2-PE pathway coupled with endogenous Ehrlich pathway produced 233 mg/L 2-PE under shake flasks. Additionally, we further engineered the permease transporters to improve the intracellular L-Phe availability, and further improved the 2-PE titer to 680 mg/L. Taken together, our work represents one of the pioneering reports to explore "styrene-derived" pathway in S. cerevisiae. The synthetic yeast described here might be used as a platform for the future development of next-generation high-yielding 2-PE yeast strains.Key Points• A styrene-derived pathway was established in yeast for 2-phenylethanol productions; membrane-associated styrene oxide isomerase was functional in yeast.• Transporter engineering to improve the L-phenylalanine importation with enhanced 2-phenylethanol productions.
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Tian S, Liang X, Chen J, Zeng W, Zhou J, Du G. Enhancement of 2-phenylethanol production by a wild-type Wickerhamomyces anomalus strain isolated from rice wine. BIORESOURCE TECHNOLOGY 2020; 318:124257. [PMID: 33096442 DOI: 10.1016/j.biortech.2020.124257] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/08/2020] [Accepted: 10/09/2020] [Indexed: 06/11/2023]
Abstract
2-Phenylethanol (2-PE) is an important high-grade aromatic alcohol, which is widely used in the cosmetics, perfumery and food industries. However, 2-PE is mainly synthesized using a chemical route, which produces environmental pollution and harmful by-products. Screening of high-yielding wild-type strains has become an important goal for the future biosynthesis of 2-PE. In this study, a wild-type Wickerhamomyces anomalus was isolated from rice wine fermented mash. By optimizing the initial glucose and l-phenylalanine concentrations, 2630.7 mg/L of 2-PE was obtained in shaking flasks. The conditions of initial glucose and l-phenylalanine concentration, pH, and inoculation amount were optimized for 2-PE production with W. anomalus. Finally, based on the optimal conditions, the 2-PE titer reached 4,727.3 mg/L by a single-dose fed-batch strategy in a 5-L bioreactor. The results showed that the ability was expanded to harness the Ehrlich pathway for the production of high-value aromatics in aroma-producing yeast species.
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Affiliation(s)
- Shufang Tian
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Xiaolin Liang
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jian Chen
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Weizhu Zeng
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jingwen Zhou
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Guocheng Du
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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11
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Screening of yeasts isolated from Baijiu environments for 2-phenylethanol production and optimization of production conditions. 3 Biotech 2020; 10:275. [PMID: 32537375 DOI: 10.1007/s13205-020-02267-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 05/18/2020] [Indexed: 02/01/2023] Open
Abstract
2-Phenylethanol (2-PE) with a pleasant rose-like odor is a valuable aroma compound used in many fields. 2-PE production by yeast is considered a promising alternative to chemical synthesis and extraction from natural materials. In this report, the strain YF1702 produced a significantly higher level of 2-PE when compared with other strains isolated from Baijiu-producing environments. According to morphological properties, physiological and biochemical characteristics, and 26S rDNA sequence analysis, strain YF1702 was identified as Pichia kudriavzevii. The optimal fermentation conditions of YF1702 for producing 2-PE were obtained by single-factor experiments, Plackett-Burman design, steepest ascent design, and response surface methodology. The optimal inoculation conditions for strain YF1702 were 50 g/L glucose, 6.0 g/L yeast extract, 10.7 g/L L-Phe, and 32 g/L Tween-60. The optimal fermentation conditions were pH 2.3, 26 °C, 210 rpm shaking, an inoculum size of 0.4% (v/v), and a loading volume of 25.5 mL/250 mL for 56 h. Under these optimal conditions 2-PE production by YF1702 was 5.09 g/L. This strain has the potential to increase the content of 2-PE in Baijiu production and enhance the aroma characteristics of Baijiu.
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Braga A, Faria N. Bioprocess Optimization for the Production of Aromatic Compounds With Metabolically Engineered Hosts: Recent Developments and Future Challenges. Front Bioeng Biotechnol 2020; 8:96. [PMID: 32154231 PMCID: PMC7044121 DOI: 10.3389/fbioe.2020.00096] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Accepted: 02/03/2020] [Indexed: 12/18/2022] Open
Abstract
The most common route to produce aromatic chemicals - organic compounds containing at least one benzene ring in their structure - is chemical synthesis. These processes, usually starting from an extracted fossil oil molecule such as benzene, toluene, or xylene, are highly environmentally unfriendly due to the use of non-renewable raw materials, high energy consumption and the usual production of toxic by-products. An alternative way to produce aromatic compounds is extraction from plants. These extractions typically have a low yield and a high purification cost. This motivates the search for alternative platforms to produce aromatic compounds through low-cost and environmentally friendly processes. Microorganisms are able to synthesize aromatic amino acids through the shikimate pathway. The construction of microbial cell factories able to produce the desired molecule from renewable feedstock becomes a promising alternative. This review article focuses on the recent advances in microbial production of aromatic products, with a special emphasis on metabolic engineering strategies, as well as bioprocess optimization. The recent combination of these two techniques has resulted in the development of several alternative processes to produce phenylpropanoids, aromatic alcohols, phenolic aldehydes, and others. Chemical species that were unavailable for human consumption due to the high cost and/or high environmental impact of their production, have now become accessible.
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Affiliation(s)
- Adelaide Braga
- Centre of Biological Engineering, University of Minho, Braga, Portugal
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13
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Fan G, Fu Z, Teng C, Wu Q, Liu P, Yang R, Minhazul KAHM, Li X. Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1635154] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Guangsen Fan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Zhilei Fu
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
| | - Chao Teng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Qiuhua Wu
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
| | - Pengxiao Liu
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
| | - Ran Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Karim a H M Minhazul
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
- School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
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Qian X, Yan W, Zhang W, Dong W, Ma J, Ochsenreither K, Jiang M, Xin F. Current status and perspectives of 2-phenylethanol production through biological processes. Crit Rev Biotechnol 2018; 39:235-248. [DOI: 10.1080/07388551.2018.1530634] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Xiujuan Qian
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
| | - Wei Yan
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
| | - Wenming Zhang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
| | - Weiliang Dong
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
| | - Jiangfeng Ma
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
| | - Katrin Ochsenreither
- Institute of Process Engineering in Life Sciences, Section II: Technical Biology, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Min Jiang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
| | - Fengxue Xin
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
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15
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Microbial oil produced from the fermentation of microwave-depolymerised rapeseed meal. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.biteb.2018.10.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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16
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Martínez-Avila O, Sánchez A, Font X, Barrena R. Bioprocesses for 2-phenylethanol and 2-phenylethyl acetate production: current state and perspectives. Appl Microbiol Biotechnol 2018; 102:9991-10004. [PMID: 30293195 DOI: 10.1007/s00253-018-9384-8] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 09/06/2018] [Accepted: 09/06/2018] [Indexed: 11/30/2022]
Abstract
2-Phenylethanol (2-PE) and 2-phenethyl acetate (2-PEA) are valuable generally recognized as safe flavoring agents widely used in industry. Perfumes, pharmaceuticals, polishes, and personal care products, are some of the final products using these compounds as additives due to their rose-like odor. Also, 2-PE is used in disinfectants, pest control, and cleaning products due to its biocide capability. Although most of these additives production are derived from chemical synthesis, the current trend of consumers to prefer natural products has contributed to the development of biotechnological approaches as an alternative way to obtain natural 2-PE and 2-PEA. The most efficient route to bioproduce these compounds is through the bioconversion of L-phenylalanine via the Ehrlich pathway, and most of the advances have been focused on the development of this process. This review compiles the most recent developments in the biotechnological production of 2-PE and 2-PEA, indicating the most studied strains producing 2-PE and 2-PEA, the current advances in the in situ product recovery in liquid systems, an overview of the strain developments, and the progress in the use of residue-based systems. Future research should address the need for more sustainable and economic systems such as those using wastes as raw materials, as well as the scale-up of the proposed technologies.
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Affiliation(s)
- Oscar Martínez-Avila
- Composting Research group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193, Barcelona, Spain
| | - Antoni Sánchez
- Composting Research group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193, Barcelona, Spain
| | - Xavier Font
- Composting Research group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193, Barcelona, Spain.
| | - Raquel Barrena
- Composting Research group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193, Barcelona, Spain
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17
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Volatile compounds flavoring obtained from Brazilian and Mexican spirit wastes by yeasts. World J Microbiol Biotechnol 2018; 34:152. [DOI: 10.1007/s11274-018-2535-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Accepted: 09/18/2018] [Indexed: 10/28/2022]
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18
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de Lima LA, Diniz RHS, de Queiroz MV, Fietto LG, da Silveira WB. Screening of Yeasts Isolated from Brazilian Environments for the 2-Phenylethanol (2-PE) Production. BIOTECHNOL BIOPROC E 2018. [DOI: 10.1007/s12257-018-0119-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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19
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Jin D, Gu B, Xiong D, Huang G, Huang X, Liu L, Xiao J. A Transcriptomic Analysis of Saccharomyces cerevisiae Under the Stress of 2-Phenylethanol. Curr Microbiol 2018; 75:1068-1076. [PMID: 29666939 DOI: 10.1007/s00284-018-1488-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Accepted: 03/30/2018] [Indexed: 12/11/2022]
Abstract
2-Phenylethanol (2-PE) is a kind of advanced aromatic alcohol with rose fragrance, which is wildly used for the deployment of flavors and fragrances. Microbial transformation is the most feasible method for the production of natural 2-PE. But a bottleneck problem is the toxicity of 2-PE on the cells. The molecular mechanisms of the toxic effect of 2-PE to Saccharomyces cerevisiae are not well studied. In this study, we analyzed the transcriptomes of S. cerevisiae in the media with and without 2-PE, respectively, using Illumina RNA-Seq technology. We identified 580 differentially expressed genes between S. cerevisiae in two different treatments. GO and KEGG enrichment analyses of these genes suggested that most genes encoding mitochondrial proteins, cytoplasmic, and plasma membrane proteins were significantly up-regulated, whereas the enzymes related to amino acid metabolism were down-regulated. These results indicated that 2-PE suppressed the synthesis of plasma membrane proteins, which suppressed the transport of nutrients required for growth. The findings in this study will provide insight into the inhibitory mechanism of 2-PE to yeast and other microbes.
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Affiliation(s)
- Danfeng Jin
- Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang, 330096, People's Republic of China.
| | - Bintao Gu
- Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang, 330096, People's Republic of China
| | - Dawei Xiong
- Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang, 330096, People's Republic of China
| | - Guochang Huang
- Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang, 330096, People's Republic of China
| | - Xiaoping Huang
- Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang, 330096, People's Republic of China
| | - Lan Liu
- Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang, 330096, People's Republic of China
| | - Jun Xiao
- The First Affiliated Hospital of Nanchang University, Nanchang, 330006, People's Republic of China.
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20
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Chreptowicz K, Sternicka M, Kowalska P, Mierzejewska J. Screening of yeasts for the production of 2-phenylethanol (rose aroma) in organic waste-based media. Lett Appl Microbiol 2018; 66:153-160. [DOI: 10.1111/lam.12835] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 11/20/2017] [Accepted: 12/05/2017] [Indexed: 11/29/2022]
Affiliation(s)
- K. Chreptowicz
- Department of Drug Technology and Biotechnology; Faculty of Chemistry; Warsaw University of Technology; Warsaw Poland
| | - M.K. Sternicka
- Department of Drug Technology and Biotechnology; Faculty of Chemistry; Warsaw University of Technology; Warsaw Poland
| | - P.D. Kowalska
- Department of Drug Technology and Biotechnology; Faculty of Chemistry; Warsaw University of Technology; Warsaw Poland
| | - J. Mierzejewska
- Department of Drug Technology and Biotechnology; Faculty of Chemistry; Warsaw University of Technology; Warsaw Poland
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21
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Celińska E, Bonikowski R, Białas W, Dobrowolska A, Słoma B, Borkowska M, Kubiak M, Korpys P, Grajek W. Pichia cactophila and Kluyveromyces lactis are Highly Efficient Microbial Cell Factories of Natural Amino Acid-Derived Aroma Compounds. Molecules 2018; 23:E97. [PMID: 29301324 PMCID: PMC6017828 DOI: 10.3390/molecules23010097] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Revised: 12/28/2017] [Accepted: 12/30/2017] [Indexed: 01/25/2023] Open
Abstract
The pivotal role of non-conventional yeast (NCY) species in formation of valuable aroma compounds in various food commodities is widely acknowledged. This fact inspires endeavors aiming at exploitation of food-derived NCYs as biocatalysts in natural aromas production. In this study, we isolated, characterized and evaluated aroma-producing capacity of two NCY representatives-Pichia cactophila 7.20 and Klyuveromyces lactis 6.10 strains. The strains were isolated from food-related habitats-goat-milk regional cheese and Swiss-type ripening cheese, respectively. Aroma profiles generated by the two strains cultured in a general rich medium were analyzed through solvent extraction and GC-MS analysis of the compounds retained in the culture media. Finally, the strains were tested in bioconversion cultures with branched chain- or aromatic amino acids as the sole nitrogen source, to assess capability of the strains towards formation of amino acid-derived aromas. The results showed extraordinary capacity of both strains for production of 2-phenylethanol (at more than 3 g/L) and isoamyl alcohol (approx. 1.5 g/L). A distinctive trait of 2-phenylethyl acetate synthesis at high concentrations (0.64 g/L) was revealed for P. cactophila 7.20 strain. Highly valued disulfide dimethyl as well as methionol acetate were identified amongst the aroma compounds synthesized by the strains.
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Affiliation(s)
- Ewelina Celińska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, ul. Wojska Polskiego 48, 61-627 Poznań, Poland.
| | - Radosław Bonikowski
- Institute of General Food Chemistry, Lodz University of Technology, ul. Stefanowskiego 4/10, 90-924 Łódź, Poland.
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, ul. Wojska Polskiego 48, 61-627 Poznań, Poland.
| | - Anna Dobrowolska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, ul. Wojska Polskiego 48, 61-627 Poznań, Poland.
| | - Barbara Słoma
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, ul. Wojska Polskiego 48, 61-627 Poznań, Poland.
| | - Monika Borkowska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, ul. Wojska Polskiego 48, 61-627 Poznań, Poland.
| | - Monika Kubiak
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, ul. Wojska Polskiego 48, 61-627 Poznań, Poland.
| | - Paulina Korpys
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, ul. Wojska Polskiego 48, 61-627 Poznań, Poland.
| | - Włodzimierz Grajek
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, ul. Wojska Polskiego 48, 61-627 Poznań, Poland.
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Mierzejewska J, Tymoszewska A, Chreptowicz K, Krol K. Mating of 2 Laboratory Saccharomyces cerevisiae Strains Resulted in Enhanced Production of 2-Phenylethanol by Biotransformation of L-Phenylalanine. J Mol Microbiol Biotechnol 2017; 27:81-90. [DOI: 10.1159/000455169] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2016] [Accepted: 11/29/2016] [Indexed: 01/12/2023] Open
Abstract
2-Phenylethanol (2-PE) is an aromatic alcohol with a rosy scent which is widely used in the food, fragrance, and cosmetic industries. Promising sources of natural 2-PE are microorganisms, especially yeasts, which can produce 2-PE by biosynthesis and biotransformation. Thus, the first challenging goal in the development of biotechnological production of 2-PE is searching for highly productive yeast strains. In the present work, 5 laboratory <i>Saccharomyces cerevisiae</i> strains were tested for the production of 2-PE. Thereafter, 2 of them were hybridized by a mating procedure and, as a result, a new diploid, <i>S. cerevisiae</i> AM1-d, was selected. Within the 72-h batch culture in a medium containing 5 g/L of <smlcap>L</smlcap>-phenylalanine, AM1-d produced 3.83 g/L of 2-PE in a shaking flask. In this way, we managed to select the diploid <i>S. cerevisiae</i> AM1-d strain, showing a 3- and 5-fold increase in 2-PE production in comparison to parental strains. Remarkably, the enhanced production of 2-PE by the hybrid of 2 yeast laboratory strains is demonstrated here for the first time.
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Chen X, Wang Z, Guo X, Liu S, He X. Regulation of general amino acid permeases Gap1p, GATA transcription factors Gln3p and Gat1p on 2-phenylethanol biosynthesis via Ehrlich pathway. J Biotechnol 2017; 242:83-91. [DOI: 10.1016/j.jbiotec.2016.11.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2016] [Revised: 11/25/2016] [Accepted: 11/28/2016] [Indexed: 11/16/2022]
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Portugal CB, de Silva AP, Bortoletto AM, Alcarde AR. How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça? Food Res Int 2017; 91:18-25. [DOI: 10.1016/j.foodres.2016.11.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 11/03/2016] [Accepted: 11/15/2016] [Indexed: 12/18/2022]
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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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26
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Wang Z, Bai X, Guo X, He X. Regulation of crucial enzymes and transcription factors on 2-phenylethanol biosynthesis via Ehrlich pathway in Saccharomyces cerevisiae. J Ind Microbiol Biotechnol 2016; 44:129-139. [PMID: 27770224 DOI: 10.1007/s10295-016-1852-5] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Accepted: 10/06/2016] [Indexed: 11/26/2022]
Abstract
2-Phenylethanol (2-PE) is widely used in food, perfume and pharmaceutical industry, but lower production in microbes and less known regulatory mechanisms of 2-PE make further study necessary. In this study, crucial genes like ARO8 and ARO10 of Ehrlich pathway for 2-PE synthesis and key transcription factor ARO80 in Saccharomyces cerevisiae were re-regulated using constitutive promoter; in the meantime, the effect of nitrogen source in synthetic complete (SC) medium with L-phenylalanine (L-Phe) on Aro8/Aro9 and Aro10 was investigated. The results showed that aromatic aminotransferase activities of ARO8 over-expressing strains were seriously inhibited by ammonia sulfate in SC + Phe medium. Flask fermentation test demonstrated that over-expressing ARO8 or ARO10 led to about 42 % increase in 2-PE production when compared with the control strain. Furthermore, influence of transcription factors Cat8 and Mig1 on 2-PE biosynthesis was explored. CAT8 over-expression or MIG1 deletion increased in the transcription of ARO9 and ARO10. 2-PE production of CAT8 over-expressing strain was 62 % higher than that of control strain. Deletion of MIG1 also led to 2-PE biosynthesis enhancement. The strain of CAT8 over-expression and MIG1 deletion was most effective in regulating expression of ARO9 and ARO10. Analysis of mRNA levels and enzyme activities indicates that transaminase in Ehrlich pathway is the crucial target of Nitrogen Catabolize Repression (NCR). Among the engineering strains, the higher 3.73 g/L 2-PE production in CAT8 over-expressing strain without in situ product recovery suggests that the robust strain has potentiality for commercial exploitation.
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Affiliation(s)
- Zhaoyue Wang
- CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, Institute of Microbiology, Chinese Academy of Sciences, Beijing, People's Republic of China
| | - Xuejing Bai
- CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, Institute of Microbiology, Chinese Academy of Sciences, Beijing, People's Republic of China
| | - Xuena Guo
- CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, Institute of Microbiology, Chinese Academy of Sciences, Beijing, People's Republic of China
| | - Xiuping He
- CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, Institute of Microbiology, Chinese Academy of Sciences, Beijing, People's Republic of China.
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27
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Production of natural 2-phenylethanol: From biotransformation to purified product. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.07.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Portugal CB, Alcarde AR, Bortoletto AM, de Silva AP. The role of spontaneous fermentation for the production of cachaça: a study of case. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2659-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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29
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Sasu A, Dragoi B, Ungureanu A, Royer S, Dumitriu E, Hulea V. Selective conversion of styrene oxide to 2-phenylethanol in cascade reactions over non-noble metal catalysts. Catal Sci Technol 2016. [DOI: 10.1039/c5cy00779h] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Three cascade reactions using green efficient processes based on heterogeneous catalysts are proposed to selectively obtain 2-phenyl ethanol from styrene.
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Affiliation(s)
- Alexandra Sasu
- Institut Charles Gerhardt Montpellier
- 34296 Montpellier cedex 5
- France
- Faculty of Chemical Engineering and Environmental Protection
- “Gheorghe Asachi” Technical University of Iasi
| | - Brindusa Dragoi
- Faculty of Chemical Engineering and Environmental Protection
- “Gheorghe Asachi” Technical University of Iasi
- Iasi
- Romania
| | - Adrian Ungureanu
- Faculty of Chemical Engineering and Environmental Protection
- “Gheorghe Asachi” Technical University of Iasi
- Iasi
- Romania
| | - Sébastien Royer
- Université de Poitiers UMR 7285 CNRS
- IC2MP
- 86022 Poitiers
- France
| | - Emil Dumitriu
- Faculty of Chemical Engineering and Environmental Protection
- “Gheorghe Asachi” Technical University of Iasi
- Iasi
- Romania
| | - Vasile Hulea
- Institut Charles Gerhardt Montpellier
- 34296 Montpellier cedex 5
- France
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30
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Celińska E, Olkowicz M, Grajek W. L-Phenylalanine catabolism and 2-phenylethanol synthesis in Yarrowia lipolytica--mapping molecular identities through whole-proteome quantitative mass spectrometry analysis. FEMS Yeast Res 2015; 15:fov041. [PMID: 26060219 DOI: 10.1093/femsyr/fov041] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/03/2015] [Indexed: 11/13/2022] Open
Abstract
A world-wide effort is now being pursued towards the development of flavors and fragrances (F&F) production independently from traditional sources, as well as autonomously from depleting fossil fuel supplies. Biotechnological production of F&F by microbes has emerged as a vivid solution to the current market limitations. Amongst a wide variety of fragrant chemicals, 2-PE is of significant interest to both scientific and industrial community. Although the general overview of the 2-PE synthesis pathway is commonly known, involvement of particular molecular identities in this pathway has not been elucidated in Yarrowia lipolytica to date. The aim of this study was mapping molecular identities involved in 2-PE synthesis in Y. lipolytica. To acquire a comprehensive landscape of the proteins that are directly and indirectly involved in L-Phe degradation and 2-PE synthesis, we took advantage of comprehensibility and sensitivity of high-throughput LC-MS/MS-quantitative analysis. Amongst a number of proteins involved in amino acid turnover and the central carbon metabolism, enzymes involved in L-Phe conversion to 2-PE have been identified. Results on yeast-to-hyphae transition in relation to the character of the provided nitrogen source have been presented.
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Affiliation(s)
- Ewelina Celińska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland
| | - Mariola Olkowicz
- Department of Biochemistry, Medical University of Gdansk, 80-210 Gdańsk, Poland
| | - Włodzimierz Grajek
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland
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Forti L, Di Mauro S, Cramarossa MR, Filippucci S, Turchetti B, Buzzini P. Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances. Molecules 2015; 20:10377-98. [PMID: 26053491 PMCID: PMC6272320 DOI: 10.3390/molecules200610377] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Revised: 05/31/2015] [Accepted: 06/01/2015] [Indexed: 12/25/2022] Open
Abstract
The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the application of biocatalysis by Non Conventional Yeasts (NCYs) whole cells for the production of flavor and fragrances is illustrated by a discussion of the production of different class of compounds, namely Aldehydes, Ketones and related compounds, Alcohols, Lactones, Terpenes and Terpenoids, Alkenes, and Phenols.
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Affiliation(s)
- Luca Forti
- Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy.
| | - Simone Di Mauro
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
| | - Maria Rita Cramarossa
- Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy.
| | - Sara Filippucci
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
| | - Benedetta Turchetti
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
| | - Pietro Buzzini
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
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Morrissey JP, Etschmann MMW, Schrader J, de Billerbeck GM. Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules. Yeast 2014; 32:3-16. [PMID: 25393382 DOI: 10.1002/yea.3054] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Revised: 11/04/2014] [Accepted: 11/05/2014] [Indexed: 01/18/2023] Open
Abstract
Kluyveromyces marxianus is emerging as a new platform organism for the production of flavour and fragrance (F&F) compounds. This food-grade yeast has advantageous traits, such as thermotolerance and rapid growth, that make it attractive for cell factory applications. The major impediment to its development has been limited fundamental knowledge of its genetics and physiology, but this is rapidly changing. K. marxianus produces a wide array of volatile molecules and contributes to the flavour of a range of different fermented beverages. Advantage is now being taken of this to develop strains for the production of metabolites such as 2-phenylethanol and ethyl acetate. Strains that were selected from initial screens were used to optimize processes for production of these F&F molecules. Most developments have focused on optimizing growth conditions and the fermentation process, including product removal, with future advancement likely to involve development of new strains through the application of evolutionary or rational engineering strategies. This is being facilitated by new genomic and molecular tools. Furthermore, synthetic biology offers a route to introduce new biosynthetic pathways into this yeast for F&F production. Consumer demand for biologically-synthesized molecules for use in foods and other products creates an opportunity to exploit the unique potential of K. marxianus for this cell factory application.
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Kim B, Cho BR, Hahn JS. Metabolic engineering ofSaccharomyces cerevisiaefor the production of 2-phenylethanol via Ehrlich pathway. Biotechnol Bioeng 2013; 111:115-24. [DOI: 10.1002/bit.24993] [Citation(s) in RCA: 101] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2013] [Revised: 06/04/2013] [Accepted: 06/24/2013] [Indexed: 11/10/2022]
Affiliation(s)
- Bosu Kim
- School of Chemical and Biological Engineering; Seoul National University; 1 Gwanak-ro Gwanak-gu Seoul 151-744 Korea
| | - Bo-Ram Cho
- Interdisciplinary Program for Bioengineering; Seoul National University; 1 Gwanak-ro Gwanak-gu Seoul Korea
| | - Ji-Sook Hahn
- School of Chemical and Biological Engineering; Seoul National University; 1 Gwanak-ro Gwanak-gu Seoul 151-744 Korea
- Interdisciplinary Program for Bioengineering; Seoul National University; 1 Gwanak-ro Gwanak-gu Seoul Korea
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Celińska E, Kubiak P, Białas W, Dziadas M, Grajek W. Yarrowia lipolytica: the novel and promising 2-phenylethanol producer. J Ind Microbiol Biotechnol 2013; 40:389-92. [PMID: 23443834 PMCID: PMC3597319 DOI: 10.1007/s10295-013-1240-3] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2012] [Accepted: 02/02/2013] [Indexed: 11/28/2022]
Abstract
This is the first report on the ability of Yarrowia lipolytica strains to produce 2-phenylethanol (2-PE), which has not been identified for this species to date. 2-PE is a valuable aroma compound of rose-like odor. Its isolation from the other than microbial source—rose petals, is limited by the substrate availability. Thus, this chemical compound constitutes an attractive product for biotechnological conversions. To date, the ability to produce 2-PE has been described for such genera as Saccharomyces sp., Kluyveromyces sp., Geotrichum sp., and Pichia sp. This report provides evidence that Y. lipolytica is a novel 2-PE producer. Moreover, the titers of 2-PE obtained in Y. lipolytica NCYC3825 non-optimized cultures, nearly 2 g/l, are competitive to titers obtained by the other species.
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Affiliation(s)
- E Celińska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, ul. Wojska Polskiego 48, Poznan, Poland.
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Kuo CH, Chiang SH, Ju HY, Chen YM, Liao MY, Liu YC, Shieh CJ. Enzymatic synthesis of rose aromatic ester (2-phenylethyl acetate) by lipase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2141-2147. [PMID: 22396119 DOI: 10.1002/jsfa.5599] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2011] [Revised: 11/15/2011] [Accepted: 12/16/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND 2-Phenylethyl acetate (2-PEAc) is a highly valued natural volatile ester with a rose-like odour that is widely used to add scent or flavour to cosmetics, soaps, foods and drinks. In this study, 2-PEAc was synthesised enzymatically by transesterification of vinyl acetate with 2-phenethyl alcohol catalysed by immobilised lipase (Novozym(®) 435) from Candida antarctic RESULTS Response surface methodology and a three-level/three-factor Box-Behnken design were used to evaluate the effects of time, temperature and enzyme amount on the molar conversion % of 2-PEAc. The results showed that temperature was the most important variable. Based on the ridge max analysis results, optimum enzymatic synthesis conditions were predicted as a reaction time of 79 min, a temperature of 57.8 °C and an enzyme amount of 122.5 mg. The predicted and experimental yields were 86.4 and 85.4% respectively. CONCLUSION Three immobilised lipases were screened and 15 reaction conditions were tested in order to find the combination for maximum yield. The optimisation of 2-PEAc synthesis catalysed by Novozym(®) 435 was successfully developed. The kinetic study of this transesterification reaction showed that it followed an ordered ping-pong bi-bi mechanism without any inhibition by reactants.
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Affiliation(s)
- Chia-Hung Kuo
- Biotechnology Center, National Chung Hsing University, 250 Kuo-Kuang Road, Taichung 402, Taiwan
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Recent advances in biotechnological production of 2-phenylethanol. Biotechnol Adv 2011; 29:654-60. [DOI: 10.1016/j.biotechadv.2011.05.001] [Citation(s) in RCA: 144] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2010] [Revised: 04/25/2011] [Accepted: 05/01/2011] [Indexed: 11/21/2022]
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Hua D, Lin S, Li Y, Chen H, Zhang Z, Du Y, Zhang X, Xu P. Enhanced 2-phenylethanol production from L-phenylalanine viain situproduct adsorption. BIOCATAL BIOTRANSFOR 2010. [DOI: 10.3109/10242422.2010.500724] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Rodríguez-Bustamante E, Maldonado-Robledo G, Arreguín-Espinosa R, Mendoza-Hernández G, Rodríguez-Sanoja R, Sánchez S. Glucose exerts a negative effect over a peroxidase from Trichosporon asahii, with carotenoid cleaving activity. Appl Microbiol Biotechnol 2009; 84:499-510. [PMID: 19390852 DOI: 10.1007/s00253-009-1996-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2008] [Revised: 02/11/2009] [Accepted: 03/31/2009] [Indexed: 11/29/2022]
Abstract
Tobacco aroma compounds were generated via lutein cleavage by the combined action of a yeast and a bacterium identified as Trichosporon asahii and Paenibacillus amylolyticus, respectively. In this study, an inverse relationship between glucose concentration and the generation of three compounds, present in the tobacco aroma profile, was observed in mixed cultures. In order to identify the organism sensitive to the sugar effect, both were grown separately. The presence of glucose suppressed beta-ionone production by T. asahii grown with lutein. However, the biotransformation of the ionone into its reduced derivatives (7,8-dihydro-beta-ionone and 7,8-dihydro-beta-ionol) by P. amylolyticus was not affected by the sugar. This pointed to the cleavage of lutein, a step within the process necessary for the synthesis of beta-ionone, as the target of the glucose effect. In vitro studies with crude extracts and concentrated cell-free medium derived from T. asahii cultures showed that the carotenoid breakdown activity was located extracellularly and only detected in supernatants from yeast cells grown in the absence of the sugar. Rather than an inhibition or a mechanism affecting the enzyme secretion, the glucose effect on lutein degradation comprised another regulatory level. Further experiments showed that the enzyme responsible for lutein breakdown and susceptible to the sugar effect exhibited a high degree of identity to fungal peroxidases, studied as well, for their involvement in carotenoid cleavage.
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Affiliation(s)
- Eduardo Rodríguez-Bustamante
- Departamento de Biología Molecular y Biotecnología del Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, México, D.F., 04510, Mexico.
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Hwang JY, Park J, Seo JH, Cha M, Cho BK, Kim J, Kim BG. Simultaneous synthesis of 2-phenylethanol and L-homophenylalanine using aromatic transaminase with yeast Ehrlich pathway. Biotechnol Bioeng 2009; 102:1323-9. [DOI: 10.1002/bit.22178] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Bioconversion of l-phenylalanine into 2-phenylethanol by Kluyveromyces marxianus in grape must cultures. World J Microbiol Biotechnol 2007. [DOI: 10.1007/s11274-007-9361-3] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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On-line monitoring of IPTG induction for recombinant protein production using an automatic pH control signal. BIOTECHNOL BIOPROC E 2005. [DOI: 10.1007/bf02931846] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Serp D, von Stockar U, Marison IW. Enhancement of 2-phenylethanol productivity by Saccharomyces cerevisiae in two-phase fed-batch fermentations using solvent immobilization. Biotechnol Bioeng 2003; 82:103-10. [PMID: 12569629 DOI: 10.1002/bit.10545] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The bioconversion of L-phenylalanine to 2-phenylethanol by Saccharomyces cerevisiae in fed-batch experiments has shown that concentrations of 2-phenylethanol of >2.9 g/L have a negative impact on the oxidative capacity of the yeast. Without tight control on ethanol production, and hence on the feed rate, ethanol rapidly accumulates in the culture media, resulting in complete inhibition of cell growth before the maximal 2-phenylethanol concentration of 3.8 g/L, obtained in the absence of ethanol production, could be achieved. This effect was attributed to a cumulative effect of ethanol and 2-phenylethanol, which reduced the tolerance of the cells for these two products. To enhance the productivity of the bioconversion, a novel in situ product recovery strategy, based on the entrapment of an organic solvent (dibutylsebacate) into a polymeric matrix of polyethylene to form a highly absorbent and chemically and mechanically stable composite resin, was developed. Immobilization of the organic solvent successfully prevented phase toxicity of the solvent and allowed for an efficient removal of 2-phenylethanol from the bioreactor without the need for prior cell separation. The use of the composite resin increased the volumetric productivity of 2-phenylethanol by a factor 2 and significantly facilitated downstream processing, because no stable emulsion was formed. The 2-phenylethanol could be backextracted from the composite resin, yielding a concentrated and almost cell-free solution. In comparison to two-phase extractive fermentations with cells immobilized in alginate-reinforced chitosan beads, the use of a composite resin was extremely inexpensive and simple. In addition, the composite resin was found to be insensitive to abrasion and chemically stable, such that sterilization with 2 M NaOH or heat was possible. Finally, the composite resin could be produced on a large scale using commercially available equipment.
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Affiliation(s)
- D Serp
- Laboratory for Chemical and Biological Engineering, Department of Chemistry, Swiss Federal Institute of Technology (EPFL), 1015 Lausanne, Switzerland
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