Improvement of γ-decalactone production by stimulating the import of ricinoleic acid and suppressing the degradation of γ-decalactone in <i>Saccharomyces cerevisiae</i>

BACKGROUND The natural gamma‐decalactone (GDL) produced by microbial fermentation is an essential lactone compound as a generally recognized as safe food additive. Effective control of the substrate ricinoleic acid (RA) concentration in the biotransformation medium is a bottleneck for the industrial manufacture of GDL. In this study, porous starch (P‐S) was utilized as a carrier of RA to control its distribution in the medium. The effect of P‐S on the biotransformation was evaluated and the mechanism was revealed. RESULTS Scanning electron microscopy, Fourier‐transform infrared spectroscopy, and thermogravimetric analysis indicated that the RA layer was formed on the surface of P‐S, which increased the opportunity for interaction between microorganisms and the substrate. With P‐S‐embedded RA as a substrate, the yield of GDL increased to 3.36 g L‐1 which was 17.5% higher than in the control. In addition, the presence of P‐S in this system had no negative effect on the viability of the microorganism. CONCLUSION This study is a new attempt to apply P‐S as a delivery system in the biotransformation of GDL to increase its yield which indicates that the P‐S‐controlled release is a potential method of improving natural GDL production in industrial scale. © 2017 Society of Chemical Industry

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“…Rong et al . suppressed the GDL degradation in Saccharomyces cerevisiae by adding some γ‐lactones to the medium …”

Section: Discussionmentioning

confidence: 99%

“…34 Rong et al suppressed the GDL degradation in Saccharomyces cerevisiae by adding some -lactones to the medium. 35 On the other hand, the lactones as a kind of secondary metabolite had a feedback effect on the producing cells. When the GDL was accumulating in culture broth, its toxicity to cells was getting stronger.…”

Section: Discussionmentioning

confidence: 99%

Improvement in lactone production from biotransformation of ricinoleic acid based on the porous starch delivery system

Rong

Wang

Yang

et al. 2017

J of Chemical Tech & Biotech

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“…A patent application was filled concerning this subject. Several years later, Rong and colleagues optimized the biotransformation of ricinoleic acid into γ-decalactone by S. cerevisiae in shake-flask fermentation [73]. In this work, the yeast was able to produce~3.48 g/L from 40 g/L of ricinoleic acid in a medium where the addition of L-carnitine had a positive effect on shortening the biotransformation period and improving the lactone production.…”

Section: Other Fungimentioning

confidence: 99%

Microbial Biosynthesis of Lactones: Gaps and Opportunities towards Sustainable Production

et al. 2021

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Lactones are volatile organic compounds widely present in foods. These chemicals are applied as flavors and fragrances in the food, cosmetics and pharmaceutical industries. Recently, the potential of lactones as green solvents and fuel precursors reinforced their role as platform compounds of future bio-based economies. However, their current mode of production needs to change. Lactones are mainly obtained through chemical synthesis or microbial biotransformation of hydroxy fatty acids. The latter approach is preferred but still needs to use more sustainable substrates. Hydroxy fatty acids are non-abundant and non-sustainable substrates from environmental, health and economic points of view. Therefore, it is urgent to identify and engineer microorganisms with the rare ability to biosynthesize lactones from carbohydrates or renewable lipids. Here, we firstly address the variety and importance of lactones. Then, the current understanding of the biosynthetic pathways involved in lactone biosynthesis is presented, making use of the knowledge acquired in microorganisms and fruits. From there, we present and make the distinction between biotransformation processes and de novo biosynthesis of lactones. Finally, the opportunities and challenges towards more sustainable production in addition to the relevance of two well-known industrial microbes, the filamentous fungus Ashbya gossypii and the yeast Yarrowia lipolytica, are discussed.

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“…Recently, Rong et al (2017b) studied RA biotransformation into GDL by S. cerevisiae MF013 in batch cultures performed in Erlenmeyer flasks. A maximum GDL concentration of 2.8 g L −1 was obtained after 60 h of biotransformation.…”

Section: Lactonesmentioning

confidence: 99%

Generation of Flavors and Fragrances Through Biotransformation and De Novo Synthesis

Braga

Guerreiro

Belo

2018

Food Bioprocess Technol

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Flavors and fragrances are the result of the presence of volatile and non-volatile compounds, appreciated mostly by the sense of smell once they usually have pleasant odors. They are used in perfumes and perfumed products, as well as for the flavoring of foods and beverages. In fact the ability of the microorganisms to produce flavors and fragrances has been described for a long time, but the relationship between the flavor formation and the microbial growth was only recently established. After that, efforts have been put in the analysis and optimization of food fermentations that led to the investigation of microorganisms and their capacity to produce flavors and fragrances, either by de novo synthesis or biotransformation. In this review, we aim to resume the recent achievements in the production of the most relevant flavors by bioconversion/biotransformation or de novo synthesis, its market value, prominent strains used, and their production rates/maximum concentrations.

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Improvement of γ-decalactone production by stimulating the import of ricinoleic acid and suppressing the degradation of γ-decalactone in Saccharomyces cerevisiae

Cited by 20 publications

References 26 publications

Improvement in lactone production from biotransformation of ricinoleic acid based on the porous starch delivery system

Improvement in lactone production from biotransformation of ricinoleic acid based on the porous starch delivery system

Microbial Biosynthesis of Lactones: Gaps and Opportunities towards Sustainable Production

Generation of Flavors and Fragrances Through Biotransformation and De Novo Synthesis

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