Soy flour as an alternative to purified lipoxygenase for the enzymatic synthesis of resolvin analogues

Tu, Hoang-Anh T.; Dobson, Eleanor P.; Henderson, Luke C.; Barrow, Colin J.; Adcock, Jacqui L.

doi:10.1016/j.nbt.2017.11.005

Cited by 6 publications

(3 citation statements)

References 65 publications

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“…Soybean flour is rich in proteins and essential amino acids, which can be precursors for aromatic compounds. According to a previous report, fermentation of soybean flour increases the concentrations of hexanal, hexanol, 1‐ penten‐3‐ol, 1‐ octen‐3‐ol, and 2‐Heptenal (Kaczmarska et al., 2018; Tu et al., 2018). These compounds resulted in the activity of soybean lipoxygenase through the lipid oxidation process.…”

Section: Discussionmentioning

confidence: 95%

Investigating effective variables to produce desirable aroma in sourdough using e‐nose and sensory panel

Farahmand

Razavi

Mohtasebi

2020

J. Food Process. Preserv.

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The present study introduces a procedure for designing a sourdough with a desirable aroma to promote the acceptability of sourdough bread’s flavor. Different combinations of the most common flours and microbial species in sourdough fermentation were designed using the D‐optimal algorithm and evaluated by panelists. We selected a combination of rye, barley, and oat (1:1:1) fermented by co‐culture of Leuconostoc mesenteroides and Kluyveromyces marxianus. Also, we presented a novel method for choosing the most effective factors on the aroma intensity using an electronic nose (e‐nose) system via singular value decomposition method. The effect of fermentation conditions (i.e., time, temperature, and dough yield), amino acids (phenylalanine, leucine, and asparagine), sugars (fructose, glucose, sucrose, and sorbitol), and enrichment by other parts of the grain (starch, embryo, and bran) were examined. Reducing temperature and increasing DY and time lead to producing stronger aroma in selected sourdough. Overall, fructose, phenylalanine, and bran among studied ingredients showed the highest impact on the intensity of aroma. Practical applications Improving the flavor is among the most challenging issues facing food manufacturers. The use of sourdough in the bread industry is a traditional method and has recently gained popularity among producers and consumers as it can improve texture, shelf life, and nutritional value. However, the fermentation process does not always lead to the desired flavor. Therefore, to solve this problem, an extensive study in flours and microbial strains widely used in sourdough production was conducted and the best combination was proposed. This product is a suitable alternative to chemical flavors. For future studies, the strategy proposed for detecting the most effective factors in aroma generation using an e‐nose can be used for flavor improvement in other food products.

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Section: Discussionmentioning

confidence: 95%

Investigating effective variables to produce desirable aroma in sourdough using e‐nose and sensory panel

Farahmand

Razavi

Mohtasebi

2020

J. Food Process. Preserv.

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“…Lipoxygenase is important in the synthesis of fatty acids in plants and animals and is especially obtained from soybean plants. Lipoxygenase catalyzes the deoxygenation of polyunsaturated fatty acids into one or more cis, cis-1,4 pentadiene fractions to create lipid hydroperoxides (Tu et al, 2018). Studies with lipoxygenase have proven the effectiveness of these catalysts, many related to bakery products and aroma production (Baysal & Demirdöven 2007).…”

Section: Oxidoreductasesmentioning

confidence: 99%

Use of enzymes in the food industry: a review

et al. 2023

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Enzymes are biological catalysts that play a key role in the food industry, responsible for desirable and undesirable chemical reactions. These compounds can occur spontaneously in food products or even be incorporated on purpose. The main enzyme classes (oxidoreductase, transferase, hydrolase, lyase, isomerase, and ligase) and their subclasses can be obtained from several sources, presenting numerous applications in foods such as inhibition of microorganisms, insertion of aromas, improvement of physico-chemical properties, decreased candy crystallization, meat tenderization, antioxidants, indicators of heat treatment, and so on. Each enzyme acts effectively under specific conditions of pH, temperature, concentration, and water activity. Enzymatic immobilization techniques have been studied to minimize adverse conditions that enzymes are subjected to during food processing. Among the immobilization technique, the enzymes can be immobilized to the packages, being known as enzymatic active packages, the packages allow the enzymes to be migrated to the product or trapped, increasing the shelf life of the products, this technique being innovative both for the packaging market and for the enzyme market. Thus, the main enzymes and their applications in food were briefly discussed in this review article, as well as the main techniques of immobilization and insertion of these compounds in active packaging.

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“…It is known that soybean contains several LOX isoforms, each with different pH optima, different regioselectivities and a pH-dependent regioselectivity pattern in the case of LOX-1 [25,26]. Most studies applying soybean flour as a source of lipoxygenase used an alkaline pH in their biotransformations [6,27]. In our previous study, we compared the pH-dependent formation of 9-and 13-hydroperoxides using either soybean flour or LOX-1 preparation.…”

Section: Biocatalytic Synthesis Of 13-hpodementioning

confidence: 99%

Comparative Analysis of Bio- and Chemo-Catalysts for the Synthesis of Flavour Compound Hexanal from Linoleic Acid

Drönner,

Marti,

Bandte

et al. 2023

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Hexanal, hexenal, nonenal and their corresponding alcohols are used as green notes in the fragrance and flavour industry. The production of bio-based hexanal starts from linoleic acid, which can be obtained from sunflower or safflower oil. The biocatalytic process utilizes C13-specific lipoxygenase (LOX) for hydroperoxidation and consecutive splitting with hydroperoxide lyase (HPL). In this study, we investigated the chemical splitting of the LOX product 13-HPODE in comparison to HPL catalysis. In addition, 13-HPODE was synthesized using enriched linoleic acid from safflower oil. Varying amounts of soybean flour suspension as a source of LOX yielded up to 60% HPODE with a regioselectivity of 92% towards 13-HPODE. Using low-toxicity Lewis acids like AlCl3 and ZrCl4, cleavage of the produced 13-HPODE was possible. A maximum hexanal yield of 22.9% was reached with AlCl3 under mild reaction conditions, though product degradation was an interfering process. Comparative trials with N-terminal truncated HPL from papaya revealed hexanal recovery within a comparable range. Additionally, we successfully demonstrated the viability of Hock rearrangement of 13-HPODE through heterogeneous catalysts. Notably, Beta zeolite and Montmorillonite K10 exhibited a turnover frequency (TOF) on par with common heterogeneous catalysts employed in industrial processes.

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Soy flour as an alternative to purified lipoxygenase for the enzymatic synthesis of resolvin analogues

Cited by 6 publications

References 65 publications

Investigating effective variables to produce desirable aroma in sourdough using e‐nose and sensory panel

Investigating effective variables to produce desirable aroma in sourdough using e‐nose and sensory panel

Use of enzymes in the food industry: a review

Comparative Analysis of Bio- and Chemo-Catalysts for the Synthesis of Flavour Compound Hexanal from Linoleic Acid

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