Development of a synthesis method for odor sesquiterpenoid, (−)-rotundone, using non-heme Fe2+-chelate catalyst and ferric-chelate reductase
| Autor: | Shunsuke Konishi, Satoru Umezawa, Kuniki Kino |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
inorganic chemicals
0301 basic medicine Reductase 010402 general chemistry 01 natural sciences Applied Microbiology and Biotechnology Biochemistry Analytical Chemistry Catalysis Active center 03 medical and health sciences chemistry.chemical_compound Glucose dehydrogenase Organic chemistry Ferric-chelate reductase Rotundone Molecular Biology chemistry.chemical_classification Cyclodextrin Organic Chemistry food and beverages General Medicine 0104 chemical sciences 030104 developmental biology chemistry Odor Biotechnology |
| Zdroj: | Bioscience, Biotechnology, and Biochemistry. 83:1875-1883 |
| ISSN: | 1347-6947 0916-8451 |
| Popis: | (−)-Rotundone, a sesquiterpenoid that has a characteristic woody and peppery odor, is a key aroma component of spicy foodstuffs, such as black pepper and Australian Shiraz wine. (−)-Rotundone shows the lowest level of odor threshold in natural compounds and remarkably improves the quality of various fruit flavors. To develop a method for the synthesis of (−)-rotundone, we focused on non-heme Fe2+-chelates, which are biomimetic catalysts of the active center of oxygenases and enzymatic supply and regeneration of those catalysts. That is, we constructed a unique combination system composed of the oxidative synthesis of (−)-rotundone using the non-heme Fe2+-chelate catalyst, Fe(II)-EDTA, and the enzymatic supply and regeneration of Fe2+-chelate by ferric-chelate reductase, YqjH, from Escherichia coli. In addition, we improved the yield of (−)-rotundone by the application of cyclodextrin and glucose dehydrogenase to this system, and thus established a platform for efficient (−)-rotundone production. |
| Databáze: | OpenAIRE |
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