Journalartikel

Autorenliste: Kanter, JP; Honold, PJ; Lüke, D; Heiles, S; Spengler, B; Fraatz, MA; Harms, C; Ley, JP; Zorn, H; Hammer, AK

Jahr der Veröffentlichung: 2022

Seiten: 6095-6107

Zeitschrift: Applied Microbiology and Biotechnology

Bandnummer: 106

ISSN: 0175-7598

eISSN: 1432-0614

Open Access Status: Hybrid

DOI Link: https://doi.org/10.1007/s00253-022-12134-3

Verlag: Springer

Abstract: 
Aldehydes represent a versatile and favored class of flavoring substances. A biocatalytic access to odor-active aldehydes was developed by conversion of fatty acids with two enzymes of the alpha-dioxygenase pathway. The recombinant enzymes alpha-dioxygenase (alpha-DOX) originating from Crocosphaera subtropica and fatty aldehyde dehydrogenase (FALDH) from Vibrio harveyi were heterologously expressed in E. coli, purified, and applied in a coupled (tandem) repetitive reaction. The concept was optimized in terms of number of reaction cycles and production yields. Up to five cycles and aldehyde yields of up to 26% were achieved. Afterward, the approach was applied to sea buckthorn pulp oil as raw material for the enzyme catalyzed production of flavoring/fragrance ingredients based on complex aldehyde mixtures. The most abundant fatty acids in sea buckthorn pulp oil, namely palmitic, palmitoleic, oleic, and linoleic acid, were used as substrates for further biotransformation experiments. Various aldehydes were identified, semi-quantified, and sensorially characterized by means of headspace-solid phase microextraction-gas chromatography-mass spectrometry-olfactometry (HS-SPME-GC-MS-O). Structural validation of unsaturated aldehydes in terms of double-bond positions was performed by multidimensional high-resolution mass spectrometry experiments of their Paterno-Buchi (PB) photoproducts. Retention indices and odor impressions of inter alia (Z,Z)-5,8-tetradecadienal (Z,Z)-6,9-pentadecadienal, (Z)-8-pentadecenal, (Z)-4-tridecenal, (Z)-6-pentadecenal, and (Z)-8-heptadecenal were determined for the first time.

Harvard-Zitierstil: Kanter, J., Honold, P., Lüke, D., Heiles, S., Spengler, B., Fraatz, M., et al. (2022) An enzymatic tandem reaction to produce odor-active fatty aldehydes, Applied Microbiology and Biotechnology, 106, pp. 6095-6107. https://doi.org/10.1007/s00253-022-12134-3

APA-Zitierstil: Kanter, J., Honold, P., Lüke, D., Heiles, S., Spengler, B., Fraatz, M., Harms, C., Ley, J., Zorn, H., & Hammer, A. (2022). An enzymatic tandem reaction to produce odor-active fatty aldehydes. Applied Microbiology and Biotechnology. 106, 6095-6107. https://doi.org/10.1007/s00253-022-12134-3