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Márczy, Judit Sz.; Németh, Ágnes Sz.; Samu, Zsuzsanna; Háger-Veress, Ádám; Szajáni, B.

doi:10.1023/a:1020657618363

Cited by 36 publications

(15 citation statements)

References 9 publications

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“…Although the LOX1 content is higher than the levels of other LOX isoforms in soybean seeds, the reaction conditions should maximize the action of the selected LOX isoenzyme. For example, to favor the action of LOX1 and thus the formation of 13-HPOs, Márczy et al [206] as Fauconnier and Marlier [13] chose to work at low temperature and basic pH. In this way, LA (100 mM) was converted by soybean LOX1 in presence of O 2 into 13-HPOD (68.7 mM) with a yield of 72%.…”

Section: Transformation Of Polyunsatured Fatty Acids Into Hydroperoxidesmentioning

confidence: 99%

“…Márczy et al [206] described a process for producing natural C6 aldehydes in two steps: First, oxygenation of LA (100 mM) contained in hydrolyzed sunflower oil has been performed by LOX1 from soybean flour to form 13-HPOD (68.7 mM) (72% yield); then, the 13-HPOD (15 mM) was cleaved by HPL isolated from spinach leaf resulting in 8.2 mM hexanal (54% yield). Nemeth et al [207] used almost the same system: (i) LOX1 from soybean flour was chosen to oxygenate ALA (100 mM) contained in hydrolyzed linseed oil to form 13-HPOT (57 mM) (62% yield); and (ii) the 13-HPOT (20 mM) was cleaved by HPL of a homogenate from green bell pepper fruits, resulting in 5.9 mM (3Z)-hexenal and 1.6 mM (2E)-hexenal (37% yield for the hexenal isomers together).…”

Section: Glvs Synthesismentioning

confidence: 99%

“…However, the enzyme levels produced in yeasts are much lower than those obtained in E. coli. [13] LA (100 mM) contained in hydrolyzed sunflower oil LOX1 isolated from defatted soybean flour -13-HPOD (68.7 mM, 72% yield) Márczy, et al [206] ALA (100 mM) contained in hydrolyzed linseed oil LOX1 isolated from soybean flour -13-HPOT (57 mM, 62% yield) Nemeth, et al [207] GLVs synthesis Kerler, et al [211] Sunflower oil (250 g) (3Z)-hexenal (125 ppm) hexanal (5250 ppm)…”

Section: Glvs Synthesismentioning

confidence: 99%

“…13-HPOD (15 mM) HPL isolated from spinach leaf Hexanal isolation by repeated steam distillation Hexanal (8.2 mM, 54% yield) Márczy, et al [206] 13-HPOT (20 mM) HPL of a homogenate from green bell pepper fruits…”

Section: Glvs Synthesismentioning

confidence: 99%

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Biocatalytic Synthesis of Natural Green Leaf Volatiles Using the Lipoxygenase Metabolic Pathway

et al. 2019

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In higher plants, the lipoxygenase enzymatic pathway combined actions of several enzymes to convert lipid substrates into signaling and defense molecules called phytooxylipins including short chain volatile aldehydes, alcohols, and esters, known as green leaf volatiles (GLVs). GLVs are synthesized from C18:2 and C18:3 fatty acids that are oxygenated by lipoxygenase (LOX) to form corresponding hydroperoxides, then the action of hydroperoxide lyase (HPL) produces C6 or C9 aldehydes that can undergo isomerization, dehydrogenation, and esterification. GLVs are commonly used as flavors to confer a fresh green odor of vegetable to perfumes, cosmetics, and food products. Given the increasing demand in these natural flavors, biocatalytic processes using the LOX pathway reactions constitute an interesting application. Vegetable oils, chosen for their lipid profile are converted in natural GLVs with high added value. This review describes the enzymatic reactions of GLVs biosynthesis in the plant, as well as the structural and functional properties of the enzymes involved. The various stages of the biocatalytic production processes are approached from the lipid substrate to the corresponding aldehyde or alcoholic aromas, as well as the biotechnological improvements to enhance the production potential of the enzymatic catalysts.

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Section: Transformation Of Polyunsatured Fatty Acids Into Hydroperoxidesmentioning

confidence: 99%

Section: Glvs Synthesismentioning

confidence: 99%

Section: Glvs Synthesismentioning

confidence: 99%

Section: Glvs Synthesismentioning

confidence: 99%

See 2 more Smart Citations

Biocatalytic Synthesis of Natural Green Leaf Volatiles Using the Lipoxygenase Metabolic Pathway

et al. 2019

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“…Nowadays, there is an increasing demand for natural 'green note' products instead of synthetic ones. The value of worldwide used natural green notes is estimated as $20-40 million per year [10]. It was reported volatile aldehydes can be industrially produced by dual enzymatic reaction using LOX and HPL [11,12].…”

Section: Introductionmentioning

confidence: 99%

Molecular cloning, expression, and enzymatic characterization of Solanum tuberosum hydroperoxide lyase

Xue

Jiang

et al. 2012

Eur Food Res Technol

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A cDNA encoding hydroperoxide lyase (HPL) was isolated from Solanum tuberosum, cloned into pQE-30 vector, and expressed in E. coli. The recombinant protein was purified by nickel affinity chromatography and showed an approximate molecular weight of 54 kDa by SDS-PAGE analysis, which was similar to the predicted value based on the putative amino acid sequences (53.9 kDa). 13-Hydroperoxy-linolenic acid (13-HPOT) was the preferred substrate for the enzyme compared with 13-hydroperoxy-linoleic acid (13-HPOD). The corresponding volatile products were 2(E)-hexenal and n-hexanal tested by headspace-gas chromatography, respectively. The enzyme was optimally active at 25°C and pH 6.5. The K m , V max , and the catalytic efficiency (V max /K m ) for 13-HPOT were 56.6 lM, 71.3 units/mg, and 1.26 units/mg Á lM, respectively. Activity of the recombinant potato HPL increased when Triton X-100, sodium chloride, or potassium chloride was added in the reaction mixture, while calcium chloride decreased activity of the recombinant enzyme.

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Biotechnological Production of Flavors

Brenna

Parmeggiani

2016

Industrial Biotechnology

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Untitled

Cited by 36 publications

References 9 publications

Biocatalytic Synthesis of Natural Green Leaf Volatiles Using the Lipoxygenase Metabolic Pathway

Biocatalytic Synthesis of Natural Green Leaf Volatiles Using the Lipoxygenase Metabolic Pathway

Molecular cloning, expression, and enzymatic characterization of Solanum tuberosum hydroperoxide lyase

Biotechnological Production of Flavors

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