Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 174-179 |
| Seitenumfang | 6 |
| Fachzeitschrift | Flavour and fragrance journal |
| Jahrgang | 26 |
| Ausgabenummer | 3 |
| Publikationsstatus | Veröffentlicht - 18 Feb. 2011 |
Abstract
The basidiomycete Laetiporus sulphureus (the edible 'chicken mushroom') imparted a strong seasoning odour when grown on a substrate containing wheat gluten as the sole carbon and nitrogen source. Secreted fungal peptidases hydrolysed the gluten substrate, and numerous potent heterocyclic flavours, among them sotolon (3-hydroxy-4,5-dimethyl-5H-furan-2-one) and other furanones, emerged in the liquefying hydrolysate. The fungal cells were supplemented with presumed precursors of sotolon, such as acetaldehyde, α-ketobutanoic acid, α-oxopentandioic acid, l-glutamic acid, l-isoleucine, and l-(+)-ascorbic acid. Upon addition of isoleucine and ferrous iron the formation of sotolon became measurable within 2days. Small amounts of 4-hydroxyisoleucine (HIL) were identified in the culture supernatant of L. sulphureus by HPLC-FD and LC-SIM-MS/MS. An enzymatic formation of sotolon via a presumed isoleucine hydroxylase could not be excluded; however, balancing biochemical vs. chemical pathways, a slow chemical hydroxylation of the isoleucine released during the enzymatic hydrolysis of gluten seemed much more likely because ferric iron was present in the culture medium.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
- Chemie (insg.)
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in: Flavour and fragrance journal, Jahrgang 26, Nr. 3, 18.02.2011, S. 174-179.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Volatiles responsible for the seasoning-like flavour of cell cultures of Laetiporus sulphureus
AU - Krings, U.
AU - Grimrath, A.
AU - Schindler, S.
AU - Berger, R. G.
PY - 2011/2/18
Y1 - 2011/2/18
N2 - The basidiomycete Laetiporus sulphureus (the edible 'chicken mushroom') imparted a strong seasoning odour when grown on a substrate containing wheat gluten as the sole carbon and nitrogen source. Secreted fungal peptidases hydrolysed the gluten substrate, and numerous potent heterocyclic flavours, among them sotolon (3-hydroxy-4,5-dimethyl-5H-furan-2-one) and other furanones, emerged in the liquefying hydrolysate. The fungal cells were supplemented with presumed precursors of sotolon, such as acetaldehyde, α-ketobutanoic acid, α-oxopentandioic acid, l-glutamic acid, l-isoleucine, and l-(+)-ascorbic acid. Upon addition of isoleucine and ferrous iron the formation of sotolon became measurable within 2days. Small amounts of 4-hydroxyisoleucine (HIL) were identified in the culture supernatant of L. sulphureus by HPLC-FD and LC-SIM-MS/MS. An enzymatic formation of sotolon via a presumed isoleucine hydroxylase could not be excluded; however, balancing biochemical vs. chemical pathways, a slow chemical hydroxylation of the isoleucine released during the enzymatic hydrolysis of gluten seemed much more likely because ferric iron was present in the culture medium.
AB - The basidiomycete Laetiporus sulphureus (the edible 'chicken mushroom') imparted a strong seasoning odour when grown on a substrate containing wheat gluten as the sole carbon and nitrogen source. Secreted fungal peptidases hydrolysed the gluten substrate, and numerous potent heterocyclic flavours, among them sotolon (3-hydroxy-4,5-dimethyl-5H-furan-2-one) and other furanones, emerged in the liquefying hydrolysate. The fungal cells were supplemented with presumed precursors of sotolon, such as acetaldehyde, α-ketobutanoic acid, α-oxopentandioic acid, l-glutamic acid, l-isoleucine, and l-(+)-ascorbic acid. Upon addition of isoleucine and ferrous iron the formation of sotolon became measurable within 2days. Small amounts of 4-hydroxyisoleucine (HIL) were identified in the culture supernatant of L. sulphureus by HPLC-FD and LC-SIM-MS/MS. An enzymatic formation of sotolon via a presumed isoleucine hydroxylase could not be excluded; however, balancing biochemical vs. chemical pathways, a slow chemical hydroxylation of the isoleucine released during the enzymatic hydrolysis of gluten seemed much more likely because ferric iron was present in the culture medium.
KW - Furanones
KW - Gluten
KW - Laetiporus sulphureus
KW - Seasoning
KW - Sotolon
UR - http://www.scopus.com/inward/record.url?scp=79955020410&partnerID=8YFLogxK
U2 - 10.1002/ffj.2040
DO - 10.1002/ffj.2040
M3 - Article
AN - SCOPUS:79955020410
VL - 26
SP - 174
EP - 179
JO - Flavour and fragrance journal
JF - Flavour and fragrance journal
SN - 0882-5734
IS - 3
ER -