Valuable chemicals by the enzymatic modification of molecules of natural origin: Terpenoids, steroids, phenolics and related compounds

Groussin, Anne-Laure; Antoniotti, Sylvain

doi:10.1016/j.biortech.2011.10.050

Cited by 39 publications

(18 citation statements)

References 69 publications

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“…Sesquiterpenes belong to a large and diverse isoprenoid family with important medical and industrial properties, such as their potent anticancer, antitumor, cytotoxic, antiviral, and antibiotic properties, as well as their characteristic flavors and aromas, and these properties have made them industrially relevant and interesting compounds (Groussin & Antoniotti, 2012). α-Farnesene, one of the simplest acyclic sesquiterpenes, is a compound abundantly located in apple peels with high-functional performance in plant defense (Nieuwenhuizen et al, 2014;Yang et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Heterologous production of α-farnesene in metabolically engineered strains of Yarrowia lipolytica

Yang

Nambou²,

Wei

et al. 2016

Bioresource Technology

127

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Section: Introductionmentioning

confidence: 99%

Heterologous production of α-farnesene in metabolically engineered strains of Yarrowia lipolytica

Yang

Nambou²,

Wei

et al. 2016

Bioresource Technology

127

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“…Some enzymatic processes have been reported, such as the use of cellulase, pectinase, and protease to aid in extracting fresh juices and essential oils, and naringinase to debitter naringin . Lipases have been used to adjust the olfactory properties of rose essential oils through acylation via different acyl donors because of their rich content of alcohols, such as geraniol, citronellol, and 2‐phenylethanol, and to acylate Vetiver essential oil .…”

Section: Introductionmentioning

confidence: 99%

“…This would simultaneously benefit the comprehensive utilization of citrus fruits [12] and reduce the pollution problems caused by citrus peels as the primary byproduct of the fruit-processing industry. [13] Some enzymatic processes have been reported, such as the use of cellulase, pectinase, and protease to aid in extracting fresh juices [14] and essential oils, [15] and naringinase to debitter naringin. [16] Lipases have been used to adjust the olfactory properties of rose essential oils through acylation via different acyl donors because of their rich content of alcohols, such as geraniol, citronellol, and 2-phenylethanol, [17 -19] and to acylate Vetiver essential oil.…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Process Enhances the Flavour Profile and Increases the Proportion of Esters in Citrus Essential Oils

Zhang

Lin

Diao

et al. 2017

Chemistry & Biodiversity

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Citrus essential oils (CEOs) are important flavors in the food and confectionary industries. A lipase process was proposed for enhancing the flavor profiles and increasing the proportions of esters in CEOs. The effects of the enzymatic process were explored by detecting the constituents of the CEOs of American sweet orange oil (ASO) and Brazil mandarin oil (BMO) through GC/MS and sensory evaluation by a trained panel, and positive effects were confirmed by both methods. A further eleven kinds of CEOs were treated via the lipase process and increments of 10 - 1170% were achieved in the proportions of esters, which were mostly ethyl esters. Enhancement in fruity odor, especially the top note, was demonstrated by all CEOs after enzymatic processing. All CEOs were tested for antimicrobial activities, and only ASO displayed fairly ideal antimicrobial activities. Meanwhile, modified ASO showed a certain increase in antimicrobial activities. This methodology might be considered a sustainable route for acquiring 'natural' essential oils with enhanced flavor profiles and simultaneously enhancing the comprehensive utilization of citrus fruits.

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“…Some monoterpenes are cheap and readily available. These attributes make them ideal substrates for chemical and biological modifications for industrially relevant compounds (Degenhardt et al 2009;Groussin and Antoniott 2012). Biotransformations are chemical reactions, which involve changes in a compound structure using cells or enzymes.…”

Section: Introductionmentioning

confidence: 99%

Biotransformations of monoterpenes by photoautotrophic micro-organisms

et al. 2014

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Summary Monoterpenes are widely used in food technology, cosmetic and pharmaceutical industries and as compounds of agricultural importance. It is known that compounds comprising this class can be transformed by a variety of organisms, namely by: bacteria, fungi, yeasts, plants or isolated enzymes. Biotransformations, as one of the most important tools of green chemistry, allow obtaining new products using whole cells of micro‐organisms or isolated enzymes in mild reaction conditions. Therefore, biotransformations of monoterpenes, by different type of reaction such as: epoxidation, oxidation and stereoselective hydroxylation, resulted in the production of so desired, enantiomerically defined compounds that can be advised as natural seem to be interesting. Bearing in mind that such processes are carried out also by easy to maintain, photoautotrophic micro‐organisms cultivated at large scale, this paper is focused on biotransformations of acyclic, monocyclic and bicyclic monoterpenes by freshwater or haliphylic cyanobacteria and microalgae on the way of mainly stereoselective hydroxylation. Moreover, aspects of potential industrial application of obtained products in medicine, perfume, cosmetics and food industry are discussed.

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Valuable chemicals by the enzymatic modification of molecules of natural origin: Terpenoids, steroids, phenolics and related compounds

Cited by 39 publications

References 69 publications

Heterologous production of α-farnesene in metabolically engineered strains of Yarrowia lipolytica

Heterologous production of α-farnesene in metabolically engineered strains of Yarrowia lipolytica

Enzymatic Process Enhances the Flavour Profile and Increases the Proportion of Esters in Citrus Essential Oils

Biotransformations of monoterpenes by photoautotrophic micro-organisms

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