Screening of microorganisms for bioconversion of (+)-valencene to (+)-nootkatone

Palmerín-Carreño, D.M.; Rutiaga-Quiñones, Olga Miriam; Calvo, J. R. Verde; Prado-Barragán, Arely; Huerta‐Ochoa, Sergio

doi:10.1016/j.lwt.2015.06.065

Cited by 27 publications

(17 citation statements)

References 24 publications

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“…The total oxidation rate of (+)-valencene to terpenoids by PK2-32 reached as 49.1% (mol mol À1 ), which was higher than that by Y. lipolytica 2-2ab previously reported. 8 However, strain PK2-33 containing ADH3 showed decreases for both b-nootkatol and (+)-nootkatone production compared to PK2-32. ADH1 is generally regarded as primarily responsible for the NAD + regeneration from NADH through the acetaldehyde reduction, [32][33][34] which is benecial for the b-nootkatol oxidation to (+)-nootkatone.…”

Section: (+)-Valencene Hydroxylation Using Resting Cellsmentioning

confidence: 89%

“…Previously, (+)-valencene extracted from Valencia orange was converted into (+)-nootkatone by biotransformation using Aspergillus, Rhodococcus, Chlorella, Mucor species Botryodiplodia theobromae 1368, Yarrowia lipolytica 2.2ab, and Phanerochaete chrysosporium. 1,8 These reported biotransformation approaches suffered frequently from long reaction time, relatively low yields and troublesome purication procedures. 9 Recent rapid developments in metabolic engineering by rewiring cellular metabolism provide an attractive alternative approach for producing plant terpenoids.…”

Section: Introductionmentioning

confidence: 99%

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Stepwise engineering ofSaccharomyces cerevisiaeto produce (+)-valencene and its related sesquiterpenes

Ouyang

Cha

et al. 2019

RSC Adv.

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Section: (+)-Valencene Hydroxylation Using Resting Cellsmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Stepwise engineering ofSaccharomyces cerevisiaeto produce (+)-valencene and its related sesquiterpenes

Ouyang

Cha

et al. 2019

RSC Adv.

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“…Currently, most flavor compounds are obtained by chemical synthesis [ 2 ], which have the disadvantages of a high energy consumption and pollution [ 3 ]. The products obtained through chemical synthesis cannot be considered as “natural” products [ 4 ]. With the increasing awareness of the link between diet and health, consumers prefer products labelled as “natural” or “bio-flavors” [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Screening a Strain of Klebsiella sp. O852 and the Optimization of Fermentation Conditions for Trans-Dihydrocarvone Production

et al. 2021

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Flavors and fragrances have high commercial value in the food, cosmetic, chemical and pharmaceutical industries. It is interesting to investigate the isolation and characterization of new microorganisms with the ability to produce flavor compounds. In this study, a new strain of Klebsiella sp. O852 (accession number CCTCC M2020509) was isolated from decayed navel orange (Citrus sinensis (L.) Osbeck), which was proved to be capable of converting limonene to trans-dihydrocarvone. Besides, the optimization of various reaction parameters to enhance the trans-dihydrocarvone production in shake flask was performed for Klebsiella sp. O852. The results showed that the yield of trans-dihydrocarvone reached up to 1 058 mg/L when Klebsiella sp. O852 was incubated using LB-M medium for 4 h at 36 °C and 150 rpm, and the biotransformation process was monitored for 36 h after adding 1680 mg/L limonene/ethanol (final ethanol concentration of 0.8% (v/v)). The content of trans-dihydrocarvone increased 16 times after optimization. This study provided a basis and reference for producing trans-dihydrocarvone by biotransformation.

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“…The research on the transformation of nootkatone by Y. lipolytica was shown in the Table 1. Palmerín‐Carreno et al studied about microorganisms for bioconversion of (+)‐valencene to (+)‐nootkatone in different phase system (Table 1) (Palmerin‐Carreno, et al., 2016; Palmerín‐Carreño et al., 2015; Palmerin‐Carreno et al., 2016). Guo et al constructed synthetic pathway of (+)‐ nootkatone in Y. lipolytica by heterologous expression of CnVS and CYP706M1 (Table 1) (Guo et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Catalytic condition optimization in the conversion of nootkatone from valencene byYarrowia lipolytica

Xiao

Ren

Fan

et al. 2021

J. Food Process. Preserv.

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Yarrowia lipolytica was a widespread and promising object in biotechnology, which was used to increase the biotransformation of valencene into nootkatone in shake flasks in this study. The main objective of this work is to determine the optimum combination of transformation conditions in shake flasks on the basis of single factor process optimization experiment. The results showed that Y. lipolytica was cultured in medium for 36 hr (exponential phase) and the amount of added Y. lipolytica was 5% (v/v). The concentration of substrate valencene was 920 mg·L−1, and the transformation time was 36 hr after adding substrates. Dimethyl sulfoxide, a water‐soluble organic solvent, was used as a co‐solvent with a concentration of 0.8% (v/v). The maximum production of nootkatone was 628.41 ± 18.60 mg·L−1 and the conversion rate was 68.30 ± 2.02% at cultivation conditions of 32°C, 150 rpm, and PH 5.30. The results showed that optimizing the catalytic conditions can significantly increase the yield of nootkatone by Y. lipolytica. Practical applications Recently, natural nootkatone is increasingly important due to its flavoring and physiological effects, but the amount of nootkatone in plants is low and cannot meet the demand. Also, there were few studies about microbial transformation of valencene by Yarrowia lipolytica under certain catalytic conditions. We demonstrated that optimizing the catalytic conditions can significantly increase the yield of nootkatone. Therefore, it provides a basis for the subsequent use of genetic engineering to transform Y. lipolytica to produce nootkatone.

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Screening of microorganisms for bioconversion of (+)-valencene to (+)-nootkatone

Cited by 27 publications

References 24 publications

Stepwise engineering ofSaccharomyces cerevisiaeto produce (+)-valencene and its related sesquiterpenes

Stepwise engineering ofSaccharomyces cerevisiaeto produce (+)-valencene and its related sesquiterpenes

Screening a Strain of Klebsiella sp. O852 and the Optimization of Fermentation Conditions for Trans-Dihydrocarvone Production

Catalytic condition optimization in the conversion of nootkatone from valencene byYarrowia lipolytica

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