Synthesis of Fatty Acid Esters by Recombinant Staphylococcus epidermidis Lipases in Aqueous Environment

Abstract

Various flavor esters were obtained by using recombinant lipases from Staphylococcus epidermidis as a catalyst in an aqueous environment. These esters were enzymatically synthesized to overcome the problems associated with chemical processes. This study showed that the S. epidermidis lipases could catalyze ester synthesis from decyl alcohol and fatty acids of different chain length. The wild-type and mutant lipases (M419A and V649I) could efficiently catalyze the synthesis of decyl alcohol esters of unsaturated fatty acids. In contrast, the yield of decyl laurate was better by wild-type and mutant enzyme V6491, but mutant enzyme M419A only favored the synthesis of decyl myristate. The esterification of oleic acid and various carbon-chain-length alcohols from ethanol to hexadecanol increased up to decanol by wild-type and M419A mutant enzymes and reached an optimum for dodecanol by V6491 mutant enzyme. The enzyme is potentially useful in food industries such as dairy product flavoring.

Strategy for efficient production of recombinant Staphylococcus epidermidis lipase in Bacillus subtilis

“…Esterification to generate flavor esters by lipolytic enzyme catalysis is more efficient and selective than conventional esterification using chemical catalysts, which generate undesirable byproducts and dark-colored products [2][3][4]. In the past, most esterification reactions of fatty acids and alcohols were catalyzed in organic solvent or aqueous-organic systems by lipolytic enzymes [2,[4][5][6][7][8][9].…”

“…In the past, most esterification reactions of fatty acids and alcohols were catalyzed in organic solvent or aqueous-organic systems by lipolytic enzymes [2,[4][5][6][7][8][9]. Lipase GehC from Staphylococcus epidermidis [10] and the mutants have been studied for production of flavor esters by utilizing fatty acids and alcohols in an aqueous environment [3]. Consequently, these reaction conditions using GehC to generate flavor esters would be suitable for the food industry.…”

Enzymatic Esterification in Aqueous Miniemulsions

“…It acts as a continuous phase of an emulsion containing hydrophobic droplets and not as a solvent. [13][14][15] Thus, several requirements have to be met by the reactants: For the formation of an emulsion without the addition of further organic solvents, the starting materials have to be sufficiently immiscible with water, and liquid at the temperature at which the experiment is performed. For the stabilization of the emulsion, a surfactant is required; for the reaction the catalyst.…”

Lipases in Environmental Management

“…The production of flavour esters by lipases of Staphylococcus warneri and Staphylococcus xylosus has also been described by Talon et al, (1996). Synthesis of fatty acid esters by a recombinant Staphylococcus epidermidis lipase has been described by Chang et al, (2001). Chromobacterium viscosum lipase was shown to have good potential for the instant generation of aroma and flavour compounds and could be stored at least for one month.…”