Catalytic condition optimization in the conversion of nootkatone from valencene by Yarrowia lipolytica

Isolation, purification, and mass spectrometry identification of the enzyme involved in citrus flavor (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolytica

BACKGROUND

(+)-Nootkatone is a highly valuable sesquiterpene compound that can be used as an aromatic in the food industry because of its grapefruit flavor and low sensory threshold. The unconventional yeast Yarrowia lipolytica has many unique physical and chemical properties, metabolic characteristics, and genetic structure, which has aroused the interest of researchers. Previous research showed that Y. lipolytica possesses the ability to transform the sesquiterpene (+)-valencene to (+)-nootkatone. The aim of this study was to isolate, purify, and identify the enzyme involved in the (+)-valencene bioconversion to (+)-nootkatone by Y. lipolytica.

RESULTS

In this study, ultrasonic-assisted extraction, ammonium sulfate precipitation, anion-exchange chromatography, and gel-filtration chromatography were used to separate and purify the enzyme involved in the (+)-valencene bioconversion by Y. lipolytica. The protein was identified as aldehyde dehydrogenase (ALDH) (gene0658) using sodium dodecyl sulfate polyacrylamide gel electrophoresis and liquid chromatography-tandem mass spectrometry analysis. The ALDH had the highest activity when the pH value was 6.0 and the temperature was 30 °C. The activity of ALDH was significantly stimulated by ferrous ions and inhibited by barium, calcium, and magnesium ions.

CONCLUSION

This is the first time that ALDH was found to participate in (+)-valencene biotransformation by Y. lipolytica. It may be involved in regulating the microbial transformation of (+)-valencene to (+)-nootkatone through redox characteristics. This study provides a theoretical basis and reference for the biological synthesis of citrus flavor (+)-nootkatone. © 2023 Society of Chemical Industry.

Production, Function, and Applications of the Sesquiterpenes Valencene and Nootkatone: a Comprehensive Review

Valencene and nootkatone, two sesquiterpenes, extracted from natural sources, have great market potential with diverse applications. This paper aims to comprehensively review the recent advances in valencene and nootkatone, including source, production, physicochemical and biological properties, safety and pharmacokinetics evaluation, potential uses, and their industrial applications as well as future research directions. Microbial biosynthesis offers a promising alternative approach for sustainable production of valencene and nootkatone. Both compounds exert various beneficial activities, including antimicrobial, insecticidal, antioxidant, anti-inflammatory, anticancer, cardioprotective, neuroprotective, hepatoprotective, and nephroprotective and other activities. However, most of the studies are performed in animals and in vitro, making it difficult to give a conclusive description about their health benefits and extend their application. Hence, more attention should be paid to in vivo and long-term clinical studies in the future. Moreover, valencene and nootkatone are considered safe for consumption and show great promise in the applications of food, cosmetic, pharmaceutical, chemical, and agricultural industries.

Separation and purification of nootkatone from fermentation broth of Yarrowia lipolytica with high-speed counter-current chromatography

Nootkatone is an important functional sesquiterpene, which can be obtained by the biotransformation of valencene. It is increasingly important because of its pleasant citrus aroma and physiological effects. Yarrowia lipolytica is beneficial for biotechnology applications and has ability to transform valencene to nootkatone. High-speed counter-current chromatography (HSCCC) was used to isolate and purify the product of nootkatone in this study. The suitable two-phase solvent system was selected and the optimum separation conditions were determined. The partition coefficients of nootkatone and the separation factor between nootkatone and valencene were considered as the indexes. The results showed that there were numerous products during the transformation of valencene by Yarrowia lipolytica, and the content of nootkatone was 13.75%. The obtained nootkatone was separated by HSCCC with a solvent system n-hexane/methanol/water (5/4/1, v/v). The final purity of nootkatone was 91.61 ± 0.20% and the elution time was 290-310 min. The structure of nootkatone was identified by gas chromatography-mass spectrometry (GC-MS), infrared spectrum and nuclear magnetic resonance hydrogen spectroscopy (1H NMR). This was the first report on the separation of nootkatone from the fermentation broth by HSCCC. This study proved that HSCCC could be used as an effective method to separate and purify the nootkatone from valencene transformed by Yarrowia lipolytica with n-hexane/methanol/water (5/4/1, v/v).

Differential proteomic analysis of citrus flavor (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolytica

Natural products (+)-nootkatone is an important sesquiterpene compound and is widely used in pharmaceutical, cosmetic, agricultural and food industries. The aim of this study was to analyze the differentially expressed proteins (DEPs) during citrus aroma compound (+)-valencene biotransformation to (+)-nootkatone by Yarrowia lipolyticaby with high-throughput LC-MS/MS. A total of 778 proteins were differentially expressed, 385 DEPs were significantly up-regulated and 393 DEPs were markedly down-regulated. It was found that the enzymes transformed (+)-valencene to (+)-nootkatone were mainly existed in yeast intracellular and precipitated under the condition of 30-40 % ammonium sulfate. Most DEPs involved in amino acid and fatty acid metabolism were down-regulated during (+)-valencene biotransformation. The DEPs related to the carbohydrate metabolism, energy metabolism and most of transporter proteins were significantly up-regulated. Furthermore, the key enzymes involved in (+)-valencene transformation might be related to cytochrome P450s (gene2215 and gene2911) and dehydrogenases (gene6493). This is the first time that proteomics was used to investigate the metabolism mechanism of Yarrowia lipolytica during (+)-valencene biotransformation. The proteomic analysis of Yarrowia lipolytica provided a foundation for the molecular regulatory mechanism in the biotransformation to (+)-nootkatone from (+)-valencene.

Artificial fusions between P450 BM3 and an alcohol dehydrogenase for efficient (+)-nootkatone production

Multi‐enzyme cascades enable the production of valuable chemical compounds, and fusion of the enzymes that catalyze these reactions can improve the reaction outcome. In this work, P450 BM3 from Bacillus megaterium and an alcohol dehydrogenase from Sphingomonas yanoikuyae were fused to bifunctional constructs to enable cofactor regeneration and improve the in vitro two‐step oxidation of (+)‐valencene to (+)‐nootkatone. An up to 1.5‐fold increased activity of P450 BM3 was achieved with the fusion constructs compared to the individual enzyme. Conversion of (+)‐valencene coupled to cofactor regeneration and performed in the presence of the solubilizing agent cyclodextrin resulted in up to 1080 mg L⁻¹ (+)‐nootkatone produced by the fusion constructs as opposed to 620 mg L⁻¹ produced by a mixture of the separate enzymes. Thus, a two‐step (+)‐valencene oxidation was considerably improved through the simple method of enzyme fusion.

Advances on (+)-nootkatone microbial biosynthesis and its related enzymes

(+)-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.

Screening a Strain of Klebsiella sp. O852 and the Optimization of Fermentation Conditions for Trans-Dihydrocarvone Production

Flavors and fragrances have high commercial value in the food, cosmetic, chemical and pharmaceutical industries. It is interesting to investigate the isolation and characterization of new microorganisms with the ability to produce flavor compounds. In this study, a new strain of Klebsiella sp. O852 (accession number CCTCC M2020509) was isolated from decayed navel orange (Citrus sinensis (L.) Osbeck), which was proved to be capable of converting limonene to trans-dihydrocarvone. Besides, the optimization of various reaction parameters to enhance the trans-dihydrocarvone production in shake flask was performed for Klebsiella sp. O852. The results showed that the yield of trans-dihydrocarvone reached up to 1 058 mg/L when Klebsiella sp. O852 was incubated using LB-M medium for 4 h at 36 °C and 150 rpm, and the biotransformation process was monitored for 36 h after adding 1680 mg/L limonene/ethanol (final ethanol concentration of 0.8% (v/v)). The content of trans-dihydrocarvone increased 16 times after optimization. This study provided a basis and reference for producing trans-dihydrocarvone by biotransformation.