Ueber das Coniferin und seine Umwandlung in das aromatische Princip der Vanille

Tiemann, Ferd.; Haarmann, Wilh.

doi:10.1002/cber.187400701193

Cited by 80 publications

(19 citation statements)

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“…The isolation and naming of vanillin (3-methoxy-4-hydroxybenzaldehyde) as the main component of vanilla flavor in 1859 (8), and the ensuing chemical synthesis in 1874 (41), in many ways marked the true birth of this industry, and this compound remains the global leader in aroma compounds. The original source of vanillin is the seed pod of the vanilla orchid (Vanilla planifolia), which was grown by the Aztecs in Mexico and brought to Europe by the Spaniards in 1520.…”

mentioning

confidence: 99%

De Novo Biosynthesis of Vanillin in Fission Yeast ( Schizosaccharomyces pombe ) and Baker's Yeast ( Saccharomyces cerevisiae )

Hansen¹,

Møller

Kock³

et al. 2009

Appl Environ Microbiol

333

298

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Vanillin is one of the world's most important flavor compounds, with a global market of 180 million dollars. Natural vanillin is derived from the cured seed pods of the vanilla orchid (Vanilla planifolia), but most of the world's vanillin is synthesized from petrochemicals or wood pulp lignins. We have established a true de novo biosynthetic pathway for vanillin production from glucose in Schizosaccharomyces pombe, also known as fission yeast or African beer yeast, as well as in baker's yeast, Saccharomyces cerevisiae. Productivities were 65 and 45 mg/liter, after introduction of three and four heterologous genes, respectively. The engineered pathways involve incorporation of 3-dehydroshikimate dehydratase from the dung mold Podospora pauciseta, an aromatic carboxylic acid reductase (ACAR) from a bacterium of the Nocardia genus, and an O-methyltransferase from Homo sapiens. In S. cerevisiae, the ACAR enzyme required activation by phosphopantetheinylation, and this was achieved by coexpression of a Corynebacterium glutamicum phosphopantetheinyl transferase. Prevention of reduction of vanillin to vanillyl alcohol was achieved by knockout of the host alcohol dehydrogenase ADH6. In S. pombe, the biosynthesis was further improved by introduction of an Arabidopsis thaliana family 1 UDPglycosyltransferase, converting vanillin into vanillin ␤-D-glucoside, which is not toxic to the yeast cells and thus may be accumulated in larger amounts. These de novo pathways represent the first examples of one-cell microbial generation of these valuable compounds from glucose. S. pombe yeast has not previously been metabolically engineered to produce any valuable, industrially scalable, white biotech commodity.

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mentioning

confidence: 99%

De Novo Biosynthesis of Vanillin in Fission Yeast ( Schizosaccharomyces pombe ) and Baker's Yeast ( Saccharomyces cerevisiae )

Hansen¹,

Møller

Kock³

et al. 2009

Appl Environ Microbiol

333

298

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“…However, its popularity among consumers also means that supplies of natural vanilla must be carefully and sustainably managed over the long-term. The necessity of alternative vanilla sources has long been explored: vanillin was first synthesized in 1874 from coniferin (Tiemann & Haarmann, 1874), and ''vanilla extract" was invented as a cost effective substitute for the real vanilla. Furthermore, over the last decades, food and drink manufacturers were seeking for cheaper alternatives to meet the pressing consumer demand for more natural products: benzoin balsam being a natural source of vanillin was a perfect candidate.…”

Section: Introductionmentioning

confidence: 99%

New insights in the chemical composition of benzoin balsams

et al. 2016

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“…Is chemical synthesis starting from coniferyl alcohol (obtained from pine bark) was developed in Germany by Tiemann and Haarmann in 1874 …”

Section: Introductionmentioning

confidence: 99%

Vanillin: The Case for Greener Production Driven by Sustainability Megatrend

et al. 2019

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Approaching the end of the second decade of the 21st century, almost the whole demand of vanillin is met by the synthetic product obtained either via a petrochemical process starting from phenol and glyoxylic acid or from energy intensive alkaline oxidative depolymerization of lignin. Only a minor fraction is comprised of natural vanillin obtained from ferulic acid fermentation, and even less of highly valued Vanilla planifolia extracts. Are there alternative green production methods? And, if yes, are they suitable to find practical application?

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Ueber das Coniferin und seine Umwandlung in das aromatische Princip der Vanille

Cited by 80 publications

References 0 publications

De Novo Biosynthesis of Vanillin in Fission Yeast ( Schizosaccharomyces pombe ) and Baker's Yeast ( Saccharomyces cerevisiae )

De Novo Biosynthesis of Vanillin in Fission Yeast ( Schizosaccharomyces pombe ) and Baker's Yeast ( Saccharomyces cerevisiae )

New insights in the chemical composition of benzoin balsams

Vanillin: The Case for Greener Production Driven by Sustainability Megatrend

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