Microbial transformations of ferulic acid by Saccharomyces cerevisiae and Pseudomonas fluorescens

Huang, Zhixian; Dostal, Larry; Rosazza, John P. N.

doi:10.1128/aem.59.7.2244-2250.1993

Cited by 111 publications

(41 citation statements)

References 27 publications

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“…Thus, although yeast is not a lignin-degrader, it might contain a class of enzymes involved in the last steps of the lignin biodegradation pathway, which deal with single monomers produced by the catabolic process. The recent discovery that S. cerevisiae produces a decarboxylase that converts two major lignin derivatives, trans-ferulic and p-coumaric acid, to vinylguaiacol and vinylphenol, respectively, is also consistent with this hypothesis (Huang et al, 1993). Furthermore, our knowledge of yeast secondary metabolism is very limited and, so, there is a good chance that a significant fraction of yeast genes of unknown function may play a role in such a process.…”

Section: Introductionmentioning

confidence: 64%

“…These data encouraged us to investigate a possible role for S. cerevisiae in the degradation of low molecular weight aromatic compounds arising from the degradation of natural biopolymers such as lignocellulose. Recently, it was discovered that yeast is able to produce specific decarboxylases that are able to attack trans-ferulic and p-coumaric acid (the main constituents of the lignin macromolecule; Huang et al, 1993). In addition a gene, PAD1, able to confer the resistance to the cinnamic acid, has been cloned (Clausen et al, 1994).…”

Section: Reduction Of Veratraldehyde To Veratryl Alcohol In Yeast Stamentioning

confidence: 99%

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Disruption of seven hypothetical aryl alcohol dehydrogenase genes fromSaccharomyces cerevisiae and construction of a multiple knock-out strain

Delneri

Gardner

Bruschi

et al. 1999

Yeast

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By in silicio analysis, we have discovered that there are seven open reading frames (ORFs) in Saccharomyces cerevisiae whose protein products show a high degree of amino acid sequence similarity to the aryl alcohol dehydrogenase (AAD) of the lignin‐degrading fungus Phanerochaete chrysosporium. Yeast cultures grown to stationary phase display a significant aryl alcohol dehydrogenase activity by degrading aromatic aldehydes to the corresponding alcohols. To study the biochemical and the biological role of each of the AAD genes, a series of mutant strains carrying deletion of one or more of the AAD‐coding sequences was constructed by PCR‐mediated gene replacement, using the readily selectable marker kanMX. The correct targeting of the PCR‐generated disruption cassette into the genomic locus was verified by analytical PCR and by pulse‐field gel electrophoresis (PFGE) followed by Southern blot analysis. Double, triple and quadruple mutant strains were obtained by classical genetic methods, while the construction of the quintuple, sextuple and septuple mutants was achieved by using the marker URA3 from Kluyveromyces lactis, HIS3 from Schizosaccharomyces pombe and TRP1 from S. cerevisiae. None of the knock‐out strains revealed any mutant phenotype when tested for the degradation of aromatic aldehydes using both spectrophotometry and high performance liquid chromatography (HPLC). Specific tests for changes in the ergosterol and phospholipids profiles did not reveal any mutant phenotype and mating and sporulation efficiencies were not affected in the septuple deletant. Compared to the wild‐type strain, the septuple deletant showed an increased resistance to the anisaldehyde, but there is a possibility that the nutritional markers used for gene replacement are causing this effect. Copyright © 1999 John Wiley & Sons, Ltd.

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Section: Introductionmentioning

confidence: 64%

Section: Reduction Of Veratraldehyde To Veratryl Alcohol In Yeast Stamentioning

confidence: 99%

Disruption of seven hypothetical aryl alcohol dehydrogenase genes fromSaccharomyces cerevisiae and construction of a multiple knock-out strain

Delneri

Gardner

Bruschi

et al. 1999

Yeast

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“…It can be used to produce vanillin through biotransformation in micro-organisms. Major pathways from four different initial reactions have been proposed: (i) b-oxidation of substitued cinnamic acids in Rhodotorula rubra (Huang et al 1993); however, no experimental evidence exists to support this hypothesis, (ii) a nonoxidative process via feruloyl-CoA, which further undergoes hydratation to vanillin and acetyl-CoA (Overhage et al 1999), (iii) the reduction of ferulic acid to dihydroferulic acid, which leads to the formation of vanillic acid and subsequently to vanillin (Lesage-Meesen et al 1999), (iv) the nonoxidative decarboxylation of ferulic acid observed in many bacteria (Labuda et al 1992) particularly in the wine LAB (Cavin et al 1993). This last pathway involves the elimination of one carbon to form 4-vinylguaiacol.…”

Section: Discussionmentioning

confidence: 99%

Vanillin production from simple phenols by wine-associated lactic acid bacteria

Bloem

Bertrand

Lonvaud‐Funel

et al. 2006

Letters in Applied Microbiology

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Aims: The ability of lactic acid bacteria (LAB) to metabolize certain phenolic precursors to vanillin was investigated. Methods and Results: Gas chromatography‐mass spectrometry (GC‐MS) or HPLC was used to evaluate the biosynthesis of vanillin from simple phenolic precursors. LAB were not able to form vanillin from eugenol, isoeugenol or vanillic acid. However Oenococcus oeni or Lactobacillus sp. could convert ferulic acid to vanillin, but in low yield. Only Lactobacillus sp. or Pediococcus sp. strains were able to produce significant quantities of 4‐vinylguaiacol from ferulic acid. Moreover, LAB reduced vanillin to the corresponding vanillyl alcohol. Conclusions: The transformation of phenolic compounds tested by LAB could not explain the concentrations of vanillin observed during LAB growth in contact with wood. Significance and Impact of the Study: Important details of the role of LAB in the conversion of phenolic compounds to vanillin have been elucidated. These findings contribute to the understanding of malolactic fermentation in the production of aroma compounds.

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“…94,95 Many studies have been conducted in order to create value-added products based on biotransformation of ferulic acid. 96 Sutherland et al 93 reported that microorganisms such as Streptomyces setonii are responsible for the metabolism of vanillin production from ferulic acid. In recent years, increasing market demand for natural flavours has shifted the industry towards vanillin production from natural resources through a biotechnological approach.…”

Section: Ferulic Acidmentioning

confidence: 99%

Biovanillin from agro wastes as an alternative food flavour

Zamzuri

Abd‐Aziz

2012

J Sci Food Agric

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This review provides an overview of biovanillin production from agro wastes as an alternative food flavour. Biovanillin is one of the widely used flavour compounds in the foods, beverages and pharmaceutical industries. An alternative production approach for biovanillin as a food flavour is hoped for due to the high and variable cost of natural vanillin as well as the limited availability of vanilla pods in the market. Natural vanillin refers to the main organic compound that is extracted from the vanilla bean, as compared to biovanillin, which is produced biologically by microorganisms from a natural precursor such as ferulic acid. Biovanillin is also reviewed as a potential bioflavour produced by microbial fermentation in an economically feasible way in the near future. In fact, we briefly discuss natural, synthetic and biovanillin and the types of agro wastes that are useful as sources for bioconversion of ferulic acid into biovanillin. The subsequent part of the review emphasizes the current application of vanillin as well as the utilization of biovanillin as an alternative food flavour. The final part summarizes biovanillin production from agro wastes that could be of benefit as a food flavour derived from potential natural precursors.

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Microbial transformations of ferulic acid by Saccharomyces cerevisiae and Pseudomonas fluorescens

Cited by 111 publications

References 27 publications

Disruption of seven hypothetical aryl alcohol dehydrogenase genes fromSaccharomyces cerevisiae and construction of a multiple knock-out strain

Disruption of seven hypothetical aryl alcohol dehydrogenase genes fromSaccharomyces cerevisiae and construction of a multiple knock-out strain

Vanillin production from simple phenols by wine-associated lactic acid bacteria

Biovanillin from agro wastes as an alternative food flavour

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