Enzymatic systems involved in D-limonene biooxidation

Abstract

The biooxidation of limonene by an Aspergillus strain resulted in the production of perillyl alcohol and short chain fatty acids. Addition of ketoconazole, a known inhibitor of cytochrome P450 oxydase, eliminated the production of free acids, but did not affect biotransformation to perillyl alcohol.

Isolation and screening of d-limonene-resistant microorganisms

“…Furthermore, monoterpene toxicity might depend on their droplet size in suspension, as observed for Saccharomyces cerevisae (28). In biotransformation processes, the usual limonene concentration applied vary from 0.2 to 1% (3,10,11,22,24,27,29), although 0.2% limonene is the optimum concentration for its biotransformation to perillyl alcohol and p-ment-1-ene-6,8-diol using Pseudomonas putida (7) and is toxic to Bacillus stearothermophilus (4).…”

The use of Aspergillus niger cultures for biotransformation of terpenoids

“…, a cyclic monoterpene obtained from citrus fruits and many other plants, is metabolized by an A. niger strain to perillyl alcohol (XXXIX) and organic acids [29]. Using two different cultivation systems and two different media, the products include fragrant isomers of trans-carveol (XL), cis-carveol (XLI), cis-p-mentha-2,8-dien-1-ol (XLII), trans-p-mentha-2,8-dien-1-ol (XLIII), racemic carvone (X) and dihydrocarvone (XXI), perillyl alcohol (XXXIX), propanoic acid, isobutyric acid, isovaleric acid, the tea tree oil component terpinen …”

Isolation and screening of microorganisms with potential for biotransformation of terpenic substrates

“…Compound / Strain and medium 5 1% Lim 16 1% Lim 3ª 1% Lim Y4b 1% Lim Y4b 1% β-p α-fenchene X Sabinene X X Trans-sabinene hydrate X Trans-p-menta-2,8 dien-1ol X Cis-p-menta-2,8 dien-1ol X 3-methyl-2-acrolein-puril X Isomer of carveol X X X Dihydrocarveol X X Trans-Carveol X X Cis-Carveol X X Carvone X X Acetate trans-sabinene hydrate X X Cis-carvone oxide X Perillyl aldehyde X Limonen-10-ol X Perillyl alcohol X X Guaiol X X Carvone production using limonene as precursor has already been reported in some studies (Carvalho and Fonseca, 2003;Vanek, Valterova and Valsar, 1999) as like perillyl alcohol production (Oliveira and Strapasson, 2000;Menéndez et al, 2002). Some of the products found in the fermentation medium have not been described as limonene or β-pinene derivatives; thus, their presence cannot be attributed to biotransformation effects.…”

“…In general, fungi and yeasts responsible for the aroma are predominantly aerobic and utilize carbohydrates and organic acids and rarely alcohol as their main source of carbon (Scharpf et al, 1986). Many studies have been performed recently in terms of production of aroma using terpenes, resulting in wide variety of products (Oliveira and Strapasson, 2000;Aleu and Collado, 2001; Demyttenaere and Kimpe, 2001; Menéndez et al, 2002;Lindmark-Henriksson et al, 2003;Bicas and Pastore, 2009;Dioníso et al, 2009). The processing of agro-industrial products generates large quantities of waste, whose accumulation has been a serious problem of environmental pollution.…”