2019
DOI: 10.3390/catal9100873
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Biocatalytic Synthesis of Natural Green Leaf Volatiles Using the Lipoxygenase Metabolic Pathway

Abstract: 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… Show more

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Cited by 66 publications
(51 citation statements)
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References 223 publications
(434 reference statements)
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“…( E )-2-nonenal and ( Z )-3-hexenal ( Figure 12 ), despite their different structures, also originate from different fatty acids (( E )-2-nonenal, from linoleic acid and ( Z )-3-hexenal from linolenic acid) and are described as presenting other sensory attributes. “Penetrating”, “waxy” [ 150 ] or “fatty” [ 152 ] characteristics have been linked to ( E )-2-nonenal, while, for ( Z )-3-hexenal, “leafy”, “powerful”, “strawberry leaf”, “winey”, “green leaves”, “apple-like”, “leaf-like” and “cut grass” attributes have also been linked.…”
Section: Plant Volatile Compounds Responsible For Aromatic Featurementioning
confidence: 99%
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“…( E )-2-nonenal and ( Z )-3-hexenal ( Figure 12 ), despite their different structures, also originate from different fatty acids (( E )-2-nonenal, from linoleic acid and ( Z )-3-hexenal from linolenic acid) and are described as presenting other sensory attributes. “Penetrating”, “waxy” [ 150 ] or “fatty” [ 152 ] characteristics have been linked to ( E )-2-nonenal, while, for ( Z )-3-hexenal, “leafy”, “powerful”, “strawberry leaf”, “winey”, “green leaves”, “apple-like”, “leaf-like” and “cut grass” attributes have also been linked.…”
Section: Plant Volatile Compounds Responsible For Aromatic Featurementioning
confidence: 99%
“…(E)-2-Nonenal and Hexenal (Figure 12), despite their different structures, also originate from differe acids ((E)-2-Nonenal, from linoleic acid and (Z)-3-Hexenal from linolenic acid) a described as presenting other sensory attributes. "Penetrating", "waxy" [150] or [152] characteristics have been linked to (E)-2-Nonenal, while, for (Z)-3-Hexenal, " "powerful", "strawberry leaf", "winey", "green leaves", "apple-like", "leaf-like" a grass" attributes have also been linked. Volatile aldehydes, also a chemical class formed by the lipoxygenase pathway from fatty acids [139,149], are well-known for their green note odour.…”
Section: Vegetablesmentioning
confidence: 99%
“…In this pathway, LOX first catalyzes the oxygenation of polyunsaturated fatty acids (PUFAs), such as linoleic or α-linolenic acids, to produce corresponding hydroperoxides [4,13,14]. Subsequently, HPL acts on these PUFA hydroperoxides to form volatile short-chain aldehydes (C 6 or C 9 -aldehydes) and ω-oxoacids [6,[15][16][17][18][19]. HPLs are heme enzymes belonging to the cytochrome P450 family and are divided into two subfamilies by their substrate specificities, namely CYP74B for 13-HPLs and CYP74C for 9-HPLs and 9/13-HPLs.…”
Section: Introductionmentioning
confidence: 99%
“…The industrial production of GLVs by chemical synthesis is environmentally unfriendly, and nowadays, consumers have a strong preference for naturally synthesized additives and flavors. Given the high demand for such natural flavors and the low yield of extracting the compounds directly from plants, efficient biocatalytic processes using the enzymes of the LOX pathway are developed [19,32]. In these processes, vegetal oils are hydrolyzed by lipase, and then the PUFAs released are converted by LOX and HPL into green note aldehydes [23,[33][34][35][36].…”
Section: Introductionmentioning
confidence: 99%
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