Biosynthesis of natural aroma compounds using recombinant whole-cell tomato hydroperoxide lyase biocatalyst

被引：0

作者：

Ishwinder Kaur

Nimitha Korrapati

Jonathan Bonello

Anuradha Mukherjee

Vikas Rishi

Chandrika Bendigiri

机构：

[1] Tojo Vikas Biotech Pvt. Limited,

[2] Bangalore Bioinnovation Centre,undefined

来源：

Journal of Biosciences | / 47卷

关键词：

Biocatalysis; hydroperoxide lyase; natural; (; )-3-hexenal; (; )-3-hexenol;

D O I：

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中图分类号：

学科分类号：

摘要：

Green leaf volatiles impart characteristic aroma and flavour to a variety of natural foods due to their inherent grassy note contributed by aldehydes. Hydroperoxide lyase (HPL) is an enzyme that helps in the cleavage of fatty acid hydroperoxides to short-chain aldehydes and ω-oxo-acids. A tomato hydroperoxide lyase gene was successfully expressed in E. coli BL21 (DE3) cells and used in the subsequent production of (Z)-3-hexenal. Biochemical characterization of the HPL activity exhibited by these whole cells enabled the development of a suitable one-pot reaction process for conversion of the hydroperoxide substrate to the corresponding aldehyde, (Z)-3-hexenal, and finally to (Z)-3-hexenol, a high-value flavour and fragrance ingredient.

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