Production of Flavours and Fragrances via Bioreduction of (4R)-(-)-Carvone and (1R)-(-)-Myrtenal by Non-Conventional Yeast Whole-Cells
As part of a program aiming at the selection of yeast strains which might be of interest as sources of natural flavours and fragrances, the bioreduction of (4R)-(−)-carvone and (1R)-(−)-myrtenal by whole-cells of non-conventional yeasts (NCYs) belonging to the genera Candida, Cryptococcus, Debaryomy...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2013-05-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/18/5/5736 |
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| author | Benedetta Turchetti Maria Rita Cramarossa Marta Goretti Pietro Buzzini Luca Forti |
| author_facet | Benedetta Turchetti Maria Rita Cramarossa Marta Goretti Pietro Buzzini Luca Forti |
| author_sort | Benedetta Turchetti |
| collection | DOAJ |
| description | As part of a program aiming at the selection of yeast strains which might be of interest as sources of natural flavours and fragrances, the bioreduction of (4R)-(−)-carvone and (1R)-(−)-myrtenal by whole-cells of non-conventional yeasts (NCYs) belonging to the genera Candida, Cryptococcus, Debaryomyces, Hanseniaspora, Kazachstania, Kluyveromyces, Lindnera, Nakaseomyces, Vanderwaltozyma and Wickerhamomyces was studied. Volatiles produced were sampled by means of headspace solid-phase microextraction (SPME) and the compounds were analysed and identified by gas chromatography–mass spectroscopy (GC-MS). Yields (expressed as % of biotransformation) varied in dependence of the strain. The reduction of both (4R)-(−)-carvone and (1R)-(−)-myrtenal were catalyzed by some ene-reductases (ERs) and/or carbonyl reductases (CRs), which determined the formation of (1R,4R)-dihydrocarvone and (1R)-myrtenol respectively, as main flavouring products. The potential of NCYs as novel whole-cell biocatalysts for selective biotransformation of electron-poor alkenes for producing flavours and fragrances of industrial interest is discussed. |
| first_indexed | 2024-12-23T06:22:23Z |
| format | Article |
| id | doaj.art-755e90fff92047d5a50408cb0c11b021 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-23T06:22:23Z |
| publishDate | 2013-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-755e90fff92047d5a50408cb0c11b0212022-12-21T17:57:09ZengMDPI AGMolecules1420-30492013-05-011855736574810.3390/molecules18055736Production of Flavours and Fragrances via Bioreduction of (4R)-(-)-Carvone and (1R)-(-)-Myrtenal by Non-Conventional Yeast Whole-CellsBenedetta TurchettiMaria Rita CramarossaMarta GorettiPietro BuzziniLuca FortiAs part of a program aiming at the selection of yeast strains which might be of interest as sources of natural flavours and fragrances, the bioreduction of (4R)-(−)-carvone and (1R)-(−)-myrtenal by whole-cells of non-conventional yeasts (NCYs) belonging to the genera Candida, Cryptococcus, Debaryomyces, Hanseniaspora, Kazachstania, Kluyveromyces, Lindnera, Nakaseomyces, Vanderwaltozyma and Wickerhamomyces was studied. Volatiles produced were sampled by means of headspace solid-phase microextraction (SPME) and the compounds were analysed and identified by gas chromatography–mass spectroscopy (GC-MS). Yields (expressed as % of biotransformation) varied in dependence of the strain. The reduction of both (4R)-(−)-carvone and (1R)-(−)-myrtenal were catalyzed by some ene-reductases (ERs) and/or carbonyl reductases (CRs), which determined the formation of (1R,4R)-dihydrocarvone and (1R)-myrtenol respectively, as main flavouring products. The potential of NCYs as novel whole-cell biocatalysts for selective biotransformation of electron-poor alkenes for producing flavours and fragrances of industrial interest is discussed.http://www.mdpi.com/1420-3049/18/5/5736biocatalysisnon-conventional yeasts (NCYs)ene-reductasescarbonyl reductasesmonoterpenoids(4R)-(−)-carvone(1R)-(−)-myrtenal |
| spellingShingle | Benedetta Turchetti Maria Rita Cramarossa Marta Goretti Pietro Buzzini Luca Forti Production of Flavours and Fragrances via Bioreduction of (4R)-(-)-Carvone and (1R)-(-)-Myrtenal by Non-Conventional Yeast Whole-Cells Molecules biocatalysis non-conventional yeasts (NCYs) ene-reductases carbonyl reductases monoterpenoids (4R)-(−)-carvone (1R)-(−)-myrtenal |
| title | Production of Flavours and Fragrances via Bioreduction of (4R)-(-)-Carvone and (1R)-(-)-Myrtenal by Non-Conventional Yeast Whole-Cells |
| title_full | Production of Flavours and Fragrances via Bioreduction of (4R)-(-)-Carvone and (1R)-(-)-Myrtenal by Non-Conventional Yeast Whole-Cells |
| title_fullStr | Production of Flavours and Fragrances via Bioreduction of (4R)-(-)-Carvone and (1R)-(-)-Myrtenal by Non-Conventional Yeast Whole-Cells |
| title_full_unstemmed | Production of Flavours and Fragrances via Bioreduction of (4R)-(-)-Carvone and (1R)-(-)-Myrtenal by Non-Conventional Yeast Whole-Cells |
| title_short | Production of Flavours and Fragrances via Bioreduction of (4R)-(-)-Carvone and (1R)-(-)-Myrtenal by Non-Conventional Yeast Whole-Cells |
| title_sort | production of flavours and fragrances via bioreduction of 4r carvone and 1r myrtenal by non conventional yeast whole cells |
| topic | biocatalysis non-conventional yeasts (NCYs) ene-reductases carbonyl reductases monoterpenoids (4R)-(−)-carvone (1R)-(−)-myrtenal |
| url | http://www.mdpi.com/1420-3049/18/5/5736 |
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