Mung bean lipoxygenase in the production of a C6‐aldehyde. Natural green‐note flavor generation <i>via</i> biotransformation

Chow, Yvonne; Liew, Tze Huey; Keh, Hui Hui; Ko, Amy J.; Puah, Sze Min; Nguyen, Thi Bich Van; Zaman, Nurulhida Binte Gul; Wu, Jicang; Talukder, Mahabubur Rahman; Choi, Won Jae

doi:10.1002/biot.200700097

Cited by 8 publications

(4 citation statements)

References 32 publications

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“…Legumes are inexpensive source of LOX proteins and particularly high level of LOX activities were identified from various legume seeds (Rao et al 1998). Mung bean was identified as a novel source of LOX in the natural production of green-note aroma compound, hexanal, it is also considered as a cheap and readily available staple food in Asia (Chow et al 2007). Further, mung bean and its seedlings have been used as a source of hydroperoxide lyase enzyme (Rehbock et al 1998).…”

Section: Introductionmentioning

confidence: 99%

Purification and characterization of lipoxygenase from mung bean (Vigna radiata L.) germinating seedlings

et al. 2016

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This study reports purification and characterization of lipoxygenase protein from mung bean germinating seedlings. Lipoxygenases (LOXs) are key enzymes in seed germination. The purified mung bean LOX has resolved into two peaks by chromatofocusing, one has highest LOX activity with an isoelectric point of 5.84 and the other has lowest LOX activity with an isoelectric point of 5.52. The purified LOX has molecular mass of approximately 97 kDa and showed high activity with linoleic acid than linolenic acid and arachidonic acid. The optimal activity of LOX was observed at pH 6.5 and temperature 35 °C. Far-UV circular dichroism (CD) studies revealed that the purified mung bean LOX possess secondary structural elements with significant α-helix and β-strands. Further, the secondary structure of mung bean LOX was stable up to 60 °C at pH 6.5. Biophysical and chemical properties of the mung bean LOX are similar to the other legume LOXs and may be considered as type-1 LOX.

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Section: Introductionmentioning

confidence: 99%

Purification and characterization of lipoxygenase from mung bean (Vigna radiata L.) germinating seedlings

et al. 2016

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“…Given that FvJAZ12 functions in the regulation of flavor metabolisms and defense responses (Figures 4, 7), we further explored the signaling cascade upstream of the key enzymes involved in the regulation of flavor metabolism and defense responses. Several studies reported that lipoxygenases may play an important role in either flavor metabolism or defense responses (Suzuki et al, 1999; Fukushige and Hildebrand, 2005; Chow et al, 2007; Reddy et al, 2015; Suzuki et al, 2015). Moreover, our data showed that the expression of FvLOX3 , a gene encoding lipoxygenase, was downstream of FvJAZ12 4A (Figure 7B).…”

Section: Resultsmentioning

confidence: 99%

A signaling cascade mediating fruit trait development via phosphorylation‐modulated nuclear accumulation of JAZ repressor

Wang,

Ouyang,

et al. 2024

JIPB

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It is generally accepted that jasmonate‐ZIM domain (JAZ) repressors act to mediate jasmonate (JA) signaling via CORONATINE‐INSENSITIVE1 (COI1)‐mediated degradation. Here, we report a cryptic signaling cascade where a JAZ repressor, FvJAZ12, mediates multiple signaling inputs via phosphorylation‐modulated subcellular translocation rather than the COI1‐mediated degradation mechanism in strawberry (Fragaria vesca). FvJAZ12 acts to regulate flavor metabolism and defense response, and was found to be the target of FvMPK6, a mitogen‐activated protein kinase that is capable of responding to multiple signal stimuli. FvMPK6 phosphorylates FvJAZ12 at the amino acid residues S179 and T183 adjacent to the PY residues, thereby attenuating its nuclear accumulation and relieving its repression for FvMYC2, which acts to control the expression of lipoxygenase 3 (FvLOX3), an important gene involved in JA biosynthesis and a diverse array of cellular metabolisms. Our data reveal a previously unreported mechanism for JA signaling and decipher a signaling cascade that links multiple signaling inputs with fruit trait development.

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“…[110] The "pear ester" ( 93) is then obtained by Horner-Wadsworth-Emmons reaction with the phosphonate 89 and (Z)-selective Lindlar reduction of the resulting product 90. [110] Hexanal (48), available sustainably from linoleic acid [111,112,113] (cf. Scheme 7) is the starting material for several alternative routes to 93.…”

Section: Pears For Paradisementioning

confidence: 99%

Sniffing Out the Sustainable Future: The Renewability Revolution in Fragrance Chemistry**

Elterlein,

Bugdahn,

Kraft

2024

Chemistry A European J

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In this review, the impact of the transition from today’s petrochemical economy towards a 100/100 renewable and biodegradable future is discussed: “citrus”, “green”, “fruity”, “floral”, “floriental”, “oriental”, “woody”, “chypre” and “fougère”. After benchmark data on ingredients usage, definitions on biodegradation and sustainability are given. Celebrating the 150th anniversary of svanillin, its historic synthesis from renewable starting materials serves as introduction. Citrus scents upcycled from the beverages industry are already an ideal case for 100/100 with new opportunities for artificial essential oils. In the fruity domain, transparent and lactonic ingredients are available in a sustainable manner. In the domain of green odorants, there is a lack of green chemistry for important key materials. In the floral family, renewability is more critical than biodegradability, but cost is an issue. Thanks to Ambrox and maltol, florientals and orientals will persist, while woody notes severely lack an Iso E Super replacer. In the chypre genre, patchouli became the new moss, but more musks are increasingly in demand. With their high percentage of linalool and dihydromyrcenol, the construction of fougères could well become a precedent for other families, despite challenges in vetiver and salicylates. Still, the challenges exemplified create immense opportunities for new perfumery materials

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Mung bean lipoxygenase in the production of a C6‐aldehyde. Natural green‐note flavor generation via biotransformation

Cited by 8 publications

References 32 publications

Purification and characterization of lipoxygenase from mung bean (Vigna radiata L.) germinating seedlings

Purification and characterization of lipoxygenase from mung bean (Vigna radiata L.) germinating seedlings

A signaling cascade mediating fruit trait development via phosphorylation‐modulated nuclear accumulation of JAZ repressor

Sniffing Out the Sustainable Future: The Renewability Revolution in Fragrance Chemistry**

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