Microbial Fermentation and Enzyme-Catalyzed Transformation for the Production of Flavor Compounds 3-Mercaptohexan-1-Ol and 4-Mercapto-4-Methylpentan-2-One(2/2)

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簡歷

基本資料

Project title

Code/計畫編號

MOST108-2221-E019-041-MY2

Translated Name/計畫中文名

微生物發酵及酵素轉化製備天然香氣化合物3-硫烷基己-1-醇及4-硫甲基戊酮(2/2)

Project Coordinator/計畫主持人

Hong-Ting Lin

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=13324441

Year

2020

Start date/計畫起

01-08-2020

Expected Completion/計畫迄

31-07-2021

Bugetid/研究經費

1147千元

ResearchField/研究領域

食品科技(工)

香料屬於高經濟價值產業，全球營業額預估在2020年超過300億美元。近來因天然香料供不應求，價格大幅上升，國際趨勢開始聚焦以微生物發酵或酵素轉化來生產。具葡萄柚果香的3-硫烷基己-1-醇及黑加侖風味的4-硫甲基戊-2-酮為萄萄酒主要的香氣因子，屬高單價高影響力的香氣化合物，以無風味的前驅物存在於葡萄中，在啤酒酵母菌行酒精發酵時由半胱氨酸結合β-裂解酶催化裂解前驅物質釋放而得。然而，不管以微生物發酵或是萃取其酵素於體外轉化製備兩個香氣化合物的研究主要集中於啤酒酵母菌及乳酸菌。但條件優化後的啤酒酵母發酵產製香氣化合物的效率仍低，而乳酸菌生長能量主要由基質磷酸化獲得，生長時對營養需要較嚴苛，二者若用於天然香氣化合物產製成本偏高。本計畫目的在於篩選出較佳微生物並以發酵轉化及酵素催化兩方式製備香氣化合物。半胱氨酸結合β-裂解酶普遍存在於微生物中，本團隊搜集相關文獻並輔以蛋白質資料庫Uniprot篩選出多種具半胱氨酸結合β-裂解酶的酵母菌及細菌。擬在計畫第一年，以整個細胞轉化 (Whole-cell biotransformation)製備的方式，篩選較佳微生物發酵製備3-硫烷基己-1-醇及4-硫甲基戊-2-酮，並優化其製程。第二年，擬培養微生物並製備其粗酵素液，以酵素轉化 (Enzyme-catalyzed biotransformation)的方式製備香氣化合物。 Flavourings are high-value industries, and global turnover is estimated to exceed $30 billion by 2020. Recently, due to the shortage of natural flavourings, prices have risen sharply, and international trends have begun to focus on production by microbial fermentation or enzymatic biotransformation. Grapefruit flavor 3-mercaptohexan-1-ol (3-MH) and blackcurrant flavor 4-mercapto-4-methylpentan-2-one (4-MMP) are the main aroma factors of wine, which are high-priced and high-impact flavour compounds. 3-MH and 4-MMP are released from their flavour-free precursors in grapes, by the action of cysteine-S-conjugate β-lyase, during ethanolic fermentation by yeast Saccharomyces cerevisiae. The studies on the preparation of two flavour compounds by microbial fermentation or enzymatic transformations in vitro have focused on yeast S. cerevisiae and lactic acid bacteria. However, the efficiency of the fermentation of brewer's yeasts to produce 3-MH and 4-MMP is still low. The growth energy of lactic acid bacteria is mainly obtained by phosphorylation of the substrate, and their nutrient requirements are rather complex. As a result, it might be costly to use S. cerevisiae and lactic acid bacteria to produce 3-MH and 4-MMP. The aim of this project is to screen out microorganisms with better conversion efficiencies and prepare flavour compounds via both fermentation and enzyme catalysis. Cysteine-S-conjugate β-lyase is identified and distributed in microorganisms. We have surveyed relevant literatures and used protein database Uniprot to screen out a variety of yeasts and bacteria with cysteine S-conjugate β-lyase. In the first year of the grant proposal, it is planned to prepare 3-MH and 4-MMP by fermentation of the selected microorganism by means of whole-cell biotransformation, and the fermentation parameters will be optimized. In the second year, the selected microorganism will be cultivated and their crude enzyme solutions will be prepared, and the aroma compounds 3-MH and 4-MMP are prepared by means of enzyme-catalyzed biotransformation in vitro.

Keyword(s)

香氣化合物
發酵
酵素催化轉化
半胱氨酸結合β-裂解酶
3-硫烷基己-1-醇
4-硫甲基戊-2-酮
Flavour compounds
Fermentation
Enzyme-catalyzed transformation
Cysteine-S-conjugate β-lyase
3-mercaptohexan-1-ol
4-mercapto-4-methylpentan-2-one

DSpace CRIS

Microbial Fermentation and Enzyme-Catalyzed Transformation for the Production of Flavor Compounds 3-Mercaptohexan-1-Ol and 4-Mercapto-4-Methylpentan-2-One(2/2)

基本資料

Description