Biotransformation of (-)-α-pinene and geraniol to α-terpineol and p-menthane-3,8-diol by the white rot fungus, Polyporus brumalis

Lee, Su-Yeon; Kim, Seon-Hong; Hong, Chang-Young; Park, Se-Yeong; Choi, In-Gyu

doi:10.1007/s12275-015-5081-9

Cited by 20 publications

(10 citation statements)

References 18 publications

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“…Regarding the terpenoids, α-terpineol was detected in the grape samples, but was absent in the respective wines. Several studies are present in the literature [44][45][46] focused on terpenoid conversions, which require the presence of various microorganisms. The absence of α-terpineol in wine could therefore be linked to a biotransformation of this terpenoid during the wine making process.…”

Section: Volatile Aroma In Winementioning

confidence: 99%

Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Petretto

Mercenaro

Urgeghe

et al. 2021

Foods

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GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly influence their relative concentrations. Wine aroma is generated by a complex mixture of compounds, and the sensory relevance of individual VOCs is far from elucidated. Herein, the VOC content (free and glycosylated) of Cannonau grape skin and juice and of Cannonau wine collected in different areas of Sardinia is explored. Wine sensory analysis was also carried out and the relationship between sensory attributes and VOCs was investigated. Although Cannonau grapes showed the same VOC fingerprint, great variability was identified between samples, although only the differences in 2-phenylethanol and benzyl alcohol concentration in the grape skins and benzyl alcohol and a terpenoid in grape juice were significantly different according to ANOVA. The correlation between VOC content and the sensory profile highlights the role played by 2-methyl-1-butanol and 2-phenylethanol in increasing wine sensory complexity.

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Section: Volatile Aroma In Winementioning

confidence: 99%

Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Petretto

Mercenaro

Urgeghe

et al. 2021

Foods

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“…This white rot fungus produced α-terpineol (24 mg L −1 ), fenchol (3.71 mg L −1 ) and borneol (5.75 mg L −1 ) after 5 days when cultivated in SM medium (1% glucose, 0.02% ammonium tartrate, 0.01% monopotassium phosphate, 0.05% magnesium sulfate, and 0.01% calcium chloride) in shaken flasks at 26°C and 80 rpm. Lee et al (2015) β-Pinene as substrate Aspergillus sp. Aspergillus sp.…”

Section: Polyporus Brumalismentioning

confidence: 99%

Production, Properties, and Applications of α-Terpineol

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Felipe

Bicas

2020

Food Bioprocess Technol

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α-Terpineol (CAS No. 98-55-5) is a tertiary monoterpenoid alcohol widely and commonly used in the flavors and fragrances industry for its sensory properties. It is present in different natural sources, but its production is mostly based on chemical hydration using α-pinene or turpentine. Moreover, many bioprocesses for the microbial production of α-terpineol via biotransformation of monoterpenes (limonene, αand β-pinenes) are also available in the literature. In addition to its traditional use, αterpineol has also been evaluated in other application fields (e.g., medical), since some biological properties other than aroma, such as antioxidant, anti-inflammatory, antiproliferative, antimicrobial, and analgesic effects, among others, have been attributed to this compound. Therefore, this review presents an original compilation of data regarding the production (extraction directly from nature; chemical synthesis; via biotechnological process), the chemical and biological properties, and the current market and novel applications of α-terpineol to guide further research in this area. Considering the information presented, we believe that αterpineol applications may transcend the flavors and fragrances industry in the future.

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“…This reaction is catalyzed by P. brumalis resulted in the formation of α-terpineol (35.85% − 39.05%), with minor products also identi ed, such as borneol (CAS 507-70-0) (8.59%) and fenchol (CAS 1632-73-1) (5.54%), after ve days of reaction (Fig. 5, route f) (Lee et al 2015b).…”

Section: Fungal Biotransformation Of Pinene For Production Of Aroma Compoundsmentioning

confidence: 97%

Fungal biotransformation of limonene and pinene as a biotechnological approach for production of aroma compounds

Sevalho

Paulino

Souza

et al. 2021

Preprint

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The number of aroma compounds obtained by biotechnological process has increased tremendously in recent years and, as a result, are now being extensively employed in order to make products more attractive for consumers. In the present review, we inten to assess the wide range of reactions are catalyzed by fungal strains in regards to biotransformation of limonene and pinene for the aroma compounds production, their production rates/maximum concentrations and their biological potential. We comprehensively summarized in this review available data (2000–2021) regarding fungal biotransformation of limonene and pinene as biotechnological processes. Over the past years, has been paid to the biotransformation processes due to mild and environmentally friendly conditions applied. This review has shown that reports on the application of the fungi as a promising source of biocatalysts, mainly for stereoselective reactions such as hydroxylation and epoxidation. Studies have demonstrated the existence of promising monoterpenes used as substrates, which could be important from an industrial standpoint since this increases their importance as starting materials for obtaining aromatic molecules new. Moreover, biological (e.g.,antioxidant, anticancer) activities attributed to some monoterpene biotransformation products are increasingly being reported, indicating that their applications may transcend food, cosmetic and pharmaceutical industry.

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Biotransformation of (-)-α-pinene and geraniol to α-terpineol and p-menthane-3,8-diol by the white rot fungus, Polyporus brumalis

Cited by 20 publications

References 18 publications

Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Production, Properties, and Applications of α-Terpineol

Fungal biotransformation of limonene and pinene as a biotechnological approach for production of aroma compounds

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