An Enzyme Cascade Reaction for the Recovery of Hydroxytyrosol Dervatives from Olive Mill Wastewater

被引:3
作者
Terholsen, Henrik [1 ]
Kaur, Jasmin [1 ]
Kaloudis, Nikolaos [2 ]
Staudt, Amanda [1 ]
Pavlidis, Ioannis, V [2 ]
Bornscheuer, Uwe T. [1 ]
机构
[1] Univ Greifswald, Dept Biotechnol & Enzyme Catalysis, Felix Hausdorff Str 4, D-17487 Greifswald, Germany
[2] Univ Crete, Dept Chem, Voutes Univ Campus, Iraklion 70013, Greece
关键词
Cascade reaction; Flow catalysis; Hydroxytyrosol; Olive mill wastewaters valorization; Promiscuous acyltransferase; BETA-GLUCOSIDASE; ANTIOXIDANTS; HYDROLYSIS;
D O I
10.1002/cite.202200069
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
The valorization of olive mill wastewaters (OMWW), a by-product of the olive milling, is getting rising attention. Lipophilization of the main phenolic compound 3-hydroxytyrosol (HT) could facilitate its extraction. An immobilized variant of the promiscuous hydrolase/acyltransferase from Pyrobaculum calidifontis VA1 (PestE) was used to perform acetylation in water using ethyl acetate as acyl donor. PestE was used in a segmented flow setting to allow continuous operation. Additionally, HT precursors were made accessible by pretreatment with almond beta-glucosidase and the hydrolytic activity of PestE_I208A_L209F_N288A.
引用
收藏
页码:1860 / 1863
页数:4
相关论文
共 50 条
  • [31] Hypocholesterolemic effects of phenolic extracts and purified hydroxytyrosol recovered from olive mill wastewater in rats fed a cholesterol-rich diet
    Fki, Ines
    Sahnoun, Zouhair
    Sayadi, Sami
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (03) : 624 - 631
  • [32] Cytoprotective effects of olive mill wastewater extract and its main constituent hydroxytyrosol in PC12 cells
    Schaffer, Sebastian
    Mueller, Walter E.
    Eckert, Gunter P.
    PHARMACOLOGICAL RESEARCH, 2010, 62 (04) : 322 - 327
  • [33] Phenolic compounds recovery to treat and valorize olive mill wastewater: Technologies overview
    Fernandes, Maria J.
    Gomes, Joao
    Carvalho, Paula
    Martins, Rui C.
    Domingues, Eva
    CHEMICAL ENGINEERING SCIENCE, 2025, 305
  • [34] Fungal enzymes as a powerful tool to release antioxidants from olive mill wastewater
    Hamza, Manel
    Khoufi, Sonia
    Sayadi, Sami
    FOOD CHEMISTRY, 2012, 131 (04) : 1430 - 1436
  • [35] Ultrasonic Extraction of Phenols from Olive Mill Wastewater: Comparison with Conventional Methods
    Klen, Tina Jerman
    Vodopivec, Branka Mozetic
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 59 (24) : 12725 - 12731
  • [36] Hydroxytyrosol-Rich Olive Mill Wastewater, a Potential Protector Against Dyslipidemia, Diabetes, and Diabetic Retinopathy in Psammomys obesus
    Achour, Oumaima
    Haffani, Yosr Z.
    Mbarek, Sihem
    Hammami, Oumayma
    Feki, Monssef
    Zemmel, Ayachi
    Picaud, Serge
    Boudhrioua, Nourhene
    Chaouacha-Chekir, Rafika Ben
    CHEMISTRY & BIODIVERSITY, 2025,
  • [37] Recovery of Hydroxytyrosol Rich Extract from Two-Phase Chemlali Olive Pomace by Chemical Treatment
    Rigane, Ghayth
    Bouaziz, Mohamed
    Baccar, Nidhal
    Abidi, Samira
    Sayadi, Sami
    Ben Salem, Ridha
    JOURNAL OF FOOD SCIENCE, 2012, 77 (10) : C1077 - C1083
  • [38] Biochar from olive mill solid waste as an eco-friendly adsorbent for the removal of polyphenols from olive mill wastewater
    Abid, Nozha
    Masmoudi, Mohamed Ali
    Megdiche, Marwa
    Barakat, Abdellatif
    Ellouze, Mariam
    Chamkha, Mohamed
    Ksibi, Mohamed
    Sayadi, Sami
    CHEMICAL ENGINEERING RESEARCH & DESIGN, 2022, 181 : 384 - 398
  • [39] Development of a Sustainable Procedure for the Recovery of Hydroxytyrosol from Table Olive Processing Wastewater Using Adsorption Resin Technology and Centrifugal Partition Chromatography
    Xynos, Nikos
    Abatis, Dennis
    Argyropoulou, Aikaterini
    Polychronopoulos, Panagiotis
    Aligiannis, Nektarios
    Skaltsounis, Alexios-Leandros
    PLANTA MEDICA, 2015, 81 (17) : 1621 - 1627
  • [40] Recovery of polyphenols from olive mill wastewater using drowning-out crystallization based separation process
    Dammak, Ilyes
    Neves, Marcos
    Isoda, Hiroko
    Sayadi, Sami
    Nakajima, Mitsutoshi
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2016, 34 : 326 - 335