Recombinant Lipoxygenases and Hydroperoxide Lyases for the Synthesis of Green Leaf Volatiles

Stolterfoht, Holly; Rinnofner, Claudia; Winkler, Margit; Pichler, Harald

doi:10.1021/acs.jafc.9b02690

Cited by 45 publications

(31 citation statements)

References 371 publications

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“…Many of these have been inspired by naturally occurring fermentation processes with the help of further achievements in chemistry, microbiology, biochemistry and genetics. [ 2 ] To cover global demands, further progress is necessary. For example, the world's strawberry or vanilla harvest can cover only a small amount for strawberry (vanilla) flavored products such as strawberry jams, confectionery, dairy products, ice cream, shampoos, room fragrances etc., and is often enriched in flavor with chemical or biological synthesized flavorings (personal consultations with Axxence Slovakia s.r.o.…”

Section: Introductionmentioning

confidence: 99%

Pyrazines: Synthesis and Industrial Application of these Valuable Flavor and Fragrance Compounds

Mortzfeld

Hashem

Vranková

et al. 2020

Biotechnology Journal

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108

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Alkyl pyrazines—other than being extracted from various natural sources such as coffee beans, cocoa beans, and vegetables—can be synthesized by chemical methods or by certain microorganisms. The importance of pyrazines for the food industry is expected to grow in the upcoming years due to the higher demand for convenience products. The roasty, nutty, and earthy smell is reminiscent of coffee and cocoa, depending on substitution and concentration of pyrazines. The growing awareness of people about the ingredients and the origin of their daily food has strongly influenced the market with labels like “organic” and “natural.” Many flavor ingredients prepared by biotechnological methods have conquered the market recently and are destined to replace the ineffective (0.01% pyrazine kg−1 biomass) extraction from plants or animal sources. This review focuses on the achievements and challenges in pyrazine synthesis. The major part deals with an overview of methods such as the extraction of natural products, the chemical and biocatalytic synthesis, and fermentation by microorganisms. The different types of production are decisive for the declaration and value of the final product and span from 200–3500 US$ kg−1 for the synthetically produced or the naturally extracted 2,5‐dimethylpyrazine, respectively.

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Section: Introductionmentioning

confidence: 99%

Pyrazines: Synthesis and Industrial Application of these Valuable Flavor and Fragrance Compounds

Mortzfeld

Hashem

Vranková

et al. 2020

Biotechnology Journal

Self Cite

108

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“…2019). [ 12,13 ] One of the most recently studied group of LOXs are those derived from bacteria. Since most bacteria do not possess the requirements for generating PUFAs, their biological relevance has yet to be clarified.…”

Section: Introductionmentioning

confidence: 99%

“…In addition to linoleic‐ and linolenic acid, Pa LOX also peroxidises oleic acid and arachidonic acid. [ 13,14 ]…”

Section: Introductionmentioning

confidence: 99%

Secretion of Pseudomonas aeruginosa Lipoxygenase by Pichia pastoris upon Glycerol Feed

Hashem

Stolterfoht

Rinnofner

et al. 2020

Biotechnology Journal

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Pseudomonas aeruginosa lipoxygenase (PaLOX) catalyzes the peroxidation of unsaturated fatty acids. Not only linoleic acid, but also linolenic acid and oleic acid are oxidized. The natural host secretes PaLOX into the periplasmic space. Herein, the aim is to secrete PaLOX to the culture supernatant of Pichia pastoris. Since protein background in the culture supernatant is typically rather low, this strategy allows for almost pure production of PaLOX applicable for the valorization of renewable fatty acids, for example for the production of green leaf volatiles. Using the CAT1 promoter system and the well‐established α‐factor signal sequence for secretion, methanol‐ and glycerol‐induced secretion are compared and the latter shows four times more LOX activity in the culture supernatant under methanol‐free conditions. In addition, secreted PaLOX is purified and the specific activity with enzyme in culture supernatant is compared. Notably, the predominant specific activity is achieved for enzyme in culture supernatant ‐ 11.6 U mg−1 ‐ reaching five times higher specific activity than purified PaLOX.

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“…Aroma langu pada daun kelor dipengaruhi oleh adanya enzim lipoksigenase (lipoksidase) (Hasniar et al, 2019). Enzim tersebut bekerja dengan menghidrolisis asam lemak tak jenuh ganda (termasuk linoleat dan α-linonenat) sehingga menghasilkan senyawa volatil yang menghasilkan aroma langu (Sari & Adi, 2017;Stolterfoht et al, 2019).…”

Section: Bubuk Daun Kelorunclassified

PENINGKATAN NILAI GIZI PRODUK PANGAN DENGAN PENAMBAHAN BUBUK DAUN KELOR (Moringa oleifera): REVIEW

Angelina

Swasti

Pranata

2021

J-AGT

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In several countries, moringa leaves are starting to be widely used in food products as an alternative to overcome malnutrition. Malnutrition occurs due to a lack of energy and protein balance which disrupt human physiological function. The lack of micronutrient intakes, such as vitamin A, iron, and zinc, can also cause malnutrition. Moringa oleifera is referred to as the most economical tree. Almost every part of the tree contains abundant nutrients and plays an important role in meeting human nutritional needs. Moringa leaves contain high protein, vitamins, and minerals, to be used as an alternative to overcome nutritional problems. Various studies have concluded that moringa leaves can be used in food products. This review aims to determine the use of moringa leaves to increase the nutritional content in food products. The addition of moringa leaf powder causes a significant increase in protein, fiber, and mineral content in several food products. The addition of moringa leaf powder with the highest concentration resulted in the best increase in protein, fat, fiber, and mineral content in several food products. However, the acceptable concentration of moringa leaf powder addition is not more than 5%. Keywords: mineral content, moringa leaf, nutrient

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Recombinant Lipoxygenases and Hydroperoxide Lyases for the Synthesis of Green Leaf Volatiles

Cited by 45 publications

References 371 publications

Pyrazines: Synthesis and Industrial Application of these Valuable Flavor and Fragrance Compounds

Pyrazines: Synthesis and Industrial Application of these Valuable Flavor and Fragrance Compounds

Secretion of Pseudomonas aeruginosa Lipoxygenase by Pichia pastoris upon Glycerol Feed

PENINGKATAN NILAI GIZI PRODUK PANGAN DENGAN PENAMBAHAN BUBUK DAUN KELOR (Moringa oleifera): REVIEW

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