Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 9951-9955 |
| Seitenumfang | 5 |
| Fachzeitschrift | Journal of Agricultural and Food Chemistry |
| Jahrgang | 57 |
| Ausgabenummer | 21 |
| Publikationsstatus | Veröffentlicht - 9 Okt. 2009 |
Abstract
To biotechnologlcally produce norisoprenoid flavor compounds, two extracellular peroxidases (MsP1 and MsP2) capable of degrading carotenoids were isolated from the culture supematants of the basidiomycete Marasmlus scorodonlus (garlic mushroom). The encoding genes were cloned from genomic DNA and cDNA libraries, and databank homology searches identified MsP1 and MsP2 as members of the so-called "DyP-type" peroxidase family. Wild type enzymes and recombinant peroxidases expressed in Escherichia coll were employed for the release of norisoprenoids from various terpenoid precursor molecules. Carotenes, xanthophylls, and apocarotenals were subjected to the enzymatic degradation. Released volatile products were characterized by GC-FID and GC-MS, whereas nonvolatile breakdown products were analyzed by means of HPLC-DAD and HPLC-MS. C13 norisoprenoids together with C10 products proved to be the main volatile degradation products in each case.
ASJC Scopus Sachgebiete
Zitieren
- Standard
- Harvard
- Apa
- Vancouver
- BibTex
- RIS
in: Journal of Agricultural and Food Chemistry, Jahrgang 57, Nr. 21, 09.10.2009, S. 9951-9955.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Generation of norisoprenoid flavors from carotenoids by fungal peroxidases
AU - Zelena, Kateryna
AU - Hardebusch, Björn
AU - Hülsdau, Bärbel
AU - Berger, Ralf G.
AU - Zorn, Holger
PY - 2009/10/9
Y1 - 2009/10/9
N2 - To biotechnologlcally produce norisoprenoid flavor compounds, two extracellular peroxidases (MsP1 and MsP2) capable of degrading carotenoids were isolated from the culture supematants of the basidiomycete Marasmlus scorodonlus (garlic mushroom). The encoding genes were cloned from genomic DNA and cDNA libraries, and databank homology searches identified MsP1 and MsP2 as members of the so-called "DyP-type" peroxidase family. Wild type enzymes and recombinant peroxidases expressed in Escherichia coll were employed for the release of norisoprenoids from various terpenoid precursor molecules. Carotenes, xanthophylls, and apocarotenals were subjected to the enzymatic degradation. Released volatile products were characterized by GC-FID and GC-MS, whereas nonvolatile breakdown products were analyzed by means of HPLC-DAD and HPLC-MS. C13 norisoprenoids together with C10 products proved to be the main volatile degradation products in each case.
AB - To biotechnologlcally produce norisoprenoid flavor compounds, two extracellular peroxidases (MsP1 and MsP2) capable of degrading carotenoids were isolated from the culture supematants of the basidiomycete Marasmlus scorodonlus (garlic mushroom). The encoding genes were cloned from genomic DNA and cDNA libraries, and databank homology searches identified MsP1 and MsP2 as members of the so-called "DyP-type" peroxidase family. Wild type enzymes and recombinant peroxidases expressed in Escherichia coll were employed for the release of norisoprenoids from various terpenoid precursor molecules. Carotenes, xanthophylls, and apocarotenals were subjected to the enzymatic degradation. Released volatile products were characterized by GC-FID and GC-MS, whereas nonvolatile breakdown products were analyzed by means of HPLC-DAD and HPLC-MS. C13 norisoprenoids together with C10 products proved to be the main volatile degradation products in each case.
KW - Basidiomycete
KW - Carotenoids
KW - Norisoprenoid flavors
KW - Peroxidase
UR - http://www.scopus.com/inward/record.url?scp=70449085344&partnerID=8YFLogxK
U2 - 10.1021/jf901438m
DO - 10.1021/jf901438m
M3 - Article
C2 - 19817422
AN - SCOPUS:70449085344
VL - 57
SP - 9951
EP - 9955
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 21
ER -