INVESTIGADORES
OMARINI Alejandra Beatriz
artículos
Título:
Alkene cleavage activity of Pleurotus sapidus to obtain natural flavors
Autor/es:
KRAHE, N.-K.; OMARINI, A.?B.; ZORN, H.; BERGER, R.?G.
Revista:
CHEMIE INGENIEUR TECHNIK
Editorial:
WILEY-V C H VERLAG GMBH
Referencias:
Año: 2020 vol. 92 p. 1338 - 1339
ISSN:
0009-286X
Resumen:
Quality and sustainable production of food are becoming progressively important for consumers. Accordingly, the relevance of natural ingredients such as flavors is increasing. One approach for the eco-friendly production of flavors is to use edible fungi, which utilize low-value sidestreams of the agro-industry during the process. The basidiomycete Pleurotus sapidus, when grown on oil-free citrus peels, converted trans-anethole to anisaldehyde by oxidative enzymatic cleavage of the benzylic double bond. The analogous reaction worked out with piperine, the pungent principle of black pepper, generatingthe valuable vanilla-like flavor piperonal. To improve the bioconversion, 100 monokaryotic strais of P. sapidus were generated using spores of the parental dikaryon. For some monokaryons the rate of the alkene cleaving reaction was upto twofold higher due to meiotic crossingover. The anethole cleaving enzyme was purified via FPLC, sequenced, and bioinformatically identified as peroxidase. The enzyme was produced recombinantly in Komagataella phaffi and shown tocleave anethole as well as some other alkenes