Yeast as an efficient biocatalyst for the production of lipid-derived flavours and fragrances

Abstract

Responding to consumer' demand for natural products, biotechnology is constantly seeking new biocatalysts. In the field of hydrophobic substrate degradation, some yeast species known some years ago as non-conventional, have acquired their right to be considered as good biocatalysts. These Candida, Yarrowia, Sporobolomyces ... are now used for themselves or for their lipases in processes to produce flavours and fragrances. In this paper we present some examples of use of these biocatalysts to generate high-value compounds and discuss the new trends related to progress in the development of molecular tools or the mastering of the redox characteristics of the medium.

Yarrowia lipolytica as an Oleaginous Cell Factory Platform for Production of Fatty Acid-Based Biofuel and Bioproducts

“…For example, the β-oxidation pathway has not been thoroughly understood in terms of the contributory enzymes, its relation with TCA cycle, and the regulatory mechanisms for managing flux through various channels. On the other hand, the set of four main reactions that are repeated several times at different levels and handled by similar sets of enzymes to breakdown the FAs can complicate the engineering of the β-oxidation pathway (Waché et al, 2006). Undoubtedly, understanding this issue will help us fully harness the potential of peroxisome to compartmentalize production of specific lipid-derived compounds.…”

“…This yeast produces several types of lipases, and its enzymes can also be immobilized to enhance hydrolysis, esterification, interesterification, transesterification, and ring-opening polymerization processes. These processes have potential industrial applications for biodiesel production (Hallenbeck, 2012), digestive acid production (Marova et al, 2011), and flavor modification with the aid of free FAs and esters (Waché et al, 2006;Fickers et al, 2011). Immobilization strategies may also pave the way for continuous whole-cell or enzyme-based biotransformation processes.…”

“…To achieve this aim, directing the substrate to the correct pathway and favoring its exit at a specific level of degradation is necessary (Waché et al, 2006). Some researchers have produced several types of lactone with aromatic characteristic from ricinoleic acid (C18:1-OH) or methyl ricinoleate using Y. lipolytica (Waché et al, 2003).…”

“…The disruption of POX3, along www.frontiersin.org with overexpression of POX2, can be used to continuously produce γ-decalactone from methyl ricinoleate (Guo et al, 2012). More specifically, disrupting acyl-CoA oxidase with short-chain specificity (i.e., <10 carbons) can promote the production of γ-decalactone (Waché et al, 2006;Thevenieau et al, 2009). In fact, many types of lactone can be produced from different hydroxyl FAs released at different stages of β-oxidation cycle.…”

“…These flavor compounds can be produced through successive action of lipoxygenase, hydroperoxide lyase, and if necessary, alcohol dehydrogenase on LA and linolenic acids, which are naturally found in yeast lipids. Different tactics have been reviewed for the heterologous expression of the above-mentioned enzymes from plants, fruits, and conventional yeast into oleaginous yeasts such as Y. lipolytica (Waché et al, 2006).…”