Abstract
BackgroundDihydro-β-ionone is a principal aroma compound and has received considerable attention by flavor and fragrance industry. The traditional method of preparing dihydro-β-ionone has many drawbacks, which has restricted its industrial application. Therefore, it is necessary to find a biotechnological method to produce dihydro-β-ionone.ResultsIn this study, the enoate reductase with high conversion efficiency of β-ionone to dihydro-β-ionone, DBR1, was obtained by screening four genetically engineered bacteria. The product, dihydro-β-ionone, was analyzed by GC and GC-MS. The highest dihydro-β-ionone production with 308.3 mg/L was detected in the recombinant strain expressing DBR1 which was later on expressed and purified. Its optimal temperature and pH were 45 °C and 6.5, respectively. The greatest activity of the purified enzyme was 356.39 U/mg using β-ionone as substrate. In the enzymatic conversion system, 1 mM of β-ionone was transformed into 91.08 mg/L of dihydro-β-ionone with 93.80% of molar conversion.ConclusionDBR1 had high selectivity to hydrogenated the 10,11-unsaturated double bond of β-ionone as well as high catalytic efficiency for the conversion of β-ionone to dihydro-β-ionone. It is the first report on the bioconversion of β-ionone to dihydro-β-ionone by using enoate reductase.
Highlights
Dihydro-β-ionone is a principal aroma compound and has received considerable attention by flavor and fragrance industry
The synthetic genes were inserted into plasmid PGEX-4 T1 or pET-28a (Invitrogen, USA) to generate the expression vector pET-28a-BacOYE1, pET-28a-DBR1, PGEX-4 T1-DBR2, and PGEX-4 T1-2687
Analyzing the sequence of four cDNA clones Four cDNA clones were identified as potential candidates
Summary
Dihydro-β-ionone is a principal aroma compound and has received considerable attention by flavor and fragrance industry. The traditional method of preparing dihydro-β-ionone has many drawbacks, which has restricted its industrial application. Dihydro-β-ionone, called ‘sweet osmanthus king’, has received great attention from the flavour and fragrance industry. It is a main aroma compound with mellow, sweet, and fresh cedar scent in Osmanthus oil. Because of its unique scent, commercial extracts are in high demand for use in the production of expensive perfumes and cosmetics [1]. It is widely used in foodstuff and beverage industries.
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