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Babkina V, Haiduk Y, Kurtash Y, Zorn H, Zhuk T. Reduction of anthranilic acid to 2-aminobenzaldehyde by the white-rot fungus Bjerkandera adusta DSMZ 4708. J Biotechnol 2024; 387:44-48. [PMID: 38582405 DOI: 10.1016/j.jbiotec.2024.03.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 03/30/2024] [Accepted: 03/30/2024] [Indexed: 04/08/2024]
Abstract
The biocatalytic aerobic "in-water" reduction of anthranilic acid to 2-aminobenzaldehyde by growing cultures of the basidiomycetous white-rot fungus Bjerkandera adusta has been studied. The high specific activity of Bjerkandera adusta towards the carboxylic group of anthranilic acid that allows avoiding the formation of the corresponding alcohol has been demonstrated using different substrate concentrations. The presence of ethanol as co-solvent allows increasing the yield of target product. In contrast to chemical reducing agents that usually yield 2-aminobenzyl alcohol, an overreduction of anthranilic acid is completely suppressed by the fungus and gives the target flavor compound in satisfactory preparative yields. It was shown that the activity of Bjerkandera adusta towards anthranilic acid does not apply to its m- and p-isomers.
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Affiliation(s)
- Valeriia Babkina
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring, 17, Giessen 35392, Germany; Faculty of Chemical Technology, Igor Sikorsky Kyiv Polytechnic Institute, Beresteiskyi Ave, 37, Kyiv 03056, Ukraine
| | - Yana Haiduk
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring, 17, Giessen 35392, Germany; Faculty of Chemical Technology, Igor Sikorsky Kyiv Polytechnic Institute, Beresteiskyi Ave, 37, Kyiv 03056, Ukraine
| | - Yuliia Kurtash
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring, 17, Giessen 35392, Germany; Faculty of Chemical Technology, Igor Sikorsky Kyiv Polytechnic Institute, Beresteiskyi Ave, 37, Kyiv 03056, Ukraine
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring, 17, Giessen 35392, Germany; Fraunhofer Institute of Molecular Biology and Applied Ecology, Ohlebergsweg, 12, Giessen 35392, Germany
| | - Tatyana Zhuk
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring, 17, Giessen 35392, Germany; Faculty of Chemical Technology, Igor Sikorsky Kyiv Polytechnic Institute, Beresteiskyi Ave, 37, Kyiv 03056, Ukraine.
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