Journalartikel

Autorenliste: Kanter, Jean-Philippe; Milke, Lars; Metz, Judith K; Biabani, Ali; Schlüter, Hartmut; Gand, Martin; Ley, Jakob P; Zorn, Holger

Jahr der Veröffentlichung: 2024

Seiten: 11002-11012

Zeitschrift: Journal of Agricultural and Food Chemistry

Bandnummer: 72

Heftnummer: 19

ISSN: 0021-8561

eISSN: 1520-5118

DOI Link: https://doi.org/10.1021/acs.jafc.4c01514

Verlag: American Chemical Society

Abstract: 
Due to the increasing demand for natural food ingredients, including taste-active compounds, enzyme-catalyzed conversions of natural substrates, such as flavonoids, are promising tools to align with the principles of Green Chemistry. In this study, a novel O-methyltransferase activity was identified in the mycelium of Lentinula edodes, which was successfully applied to generate the taste-active flavonoids hesperetin, hesperetin dihydrochalcone, homoeriodictyol, and homoeriodictyol dihydrochalcone. Furthermore, the mycelium-mediated OMT activity allowed for the conversion of various catecholic substrates, yielding their respective (iso-)vanilloids, while monohydroxylated compounds were not converted. By means of a bottom-up proteomics approach, three putative O-methyltransferases were identified, and subsequently, synthetic, codon-optimized genes were heterologously expressed in Escherichia coli. The purified enzymes confirmed the biocatalytic O-methylation activity against targeted flavonoids containing catechol motifs.

Harvard-Zitierstil: Kanter, J., Milke, L., Metz, J., Biabani, A., Schlüter, H., Gand, M., et al. (2024) Novel Catechol O-methyltransferases from Lentinula edodes Catalyze the Generation of Taste-Active Flavonoids, Journal of Agricultural and Food Chemistry, 72(19), pp. 11002-11012. https://doi.org/10.1021/acs.jafc.4c01514

APA-Zitierstil: Kanter, J., Milke, L., Metz, J., Biabani, A., Schlüter, H., Gand, M., Ley, J., & Zorn, H. (2024). Novel Catechol O-methyltransferases from Lentinula edodes Catalyze the Generation of Taste-Active Flavonoids. Journal of Agricultural and Food Chemistry. 72(19), 11002-11012. https://doi.org/10.1021/acs.jafc.4c01514