期刊
JOURNAL OF BIOSCIENCES
卷 47, 期 3, 页码 -出版社
INDIAN ACAD SCIENCES
DOI: 10.1007/s12038-022-00269-4
关键词
Biocatalysis; hydroperoxide lyase; natural; (Z)-3-hexenal; (Z)-3-hexenol
类别
资金
- Tojo Vikas International, New Delhi, India
Green leaf volatiles, characterized by their grassy note contributed by aldehydes, provide distinctive aroma and flavor to various natural foods. In this study, a tomato hydroperoxide lyase gene was successfully expressed in E. coli BL21 (DE3) cells and utilized for the 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 the conversion of hydroperoxide substrate to the corresponding aldehyde, (Z)-3-hexenal, and finally to (Z)-3-hexenol, a valuable flavor and fragrance ingredient.
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 omega-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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