Beekwilder Jules, van der Meer Ingrid M, Sibbesen Ole, Broekgaarden Mans, Qvist Ingmar, Mikkelsen Joern D, Hall Robert D
Plant Research International, Wageningen, The Netherlands.
Biotechnol J. 2007 Oct;2(10):1270-9. doi: 10.1002/biot.200700076.
Raspberry ketone is an important compound for the flavour industry. It is frequently used in products such as soft drinks, sweets, puddings and ice creams. The compound can be produced by organic synthesis. Demand for "natural" raspberry ketone is growing considerably. However, this product is extremely expensive. Consequently, there is a remaining desire to better understand how raspberry ketone is synthesized in vivo, and which genes and enzymes are involved. With this information we will then be in a better position to design alternative production strategies such as microbial fermentation. This article focuses on the identification and application of genes potentially linked to raspberry ketone synthesis. We have isolated candidate genes from both raspberry and other plants, and these have been introduced into bacterial and yeast expression systems. Conditions have been determined that result in significant levels of raspberry ketone, up to 5 mg/L. These results therefore lay a strong foundation for a potentially renewable source of "natural" flavour compounds making use of plant genes.
覆盆子酮是香料工业中的一种重要化合物。它常用于软饮料、糖果、布丁和冰淇淋等产品中。该化合物可通过有机合成生产。对“天然”覆盆子酮的需求正在大幅增长。然而，这种产品极其昂贵。因此，人们仍然希望更好地了解覆盆子酮在体内是如何合成的，以及涉及哪些基因和酶。有了这些信息，我们就能更好地设计替代生产策略，如微生物发酵。本文重点关注与覆盆子酮合成潜在相关的基因的鉴定和应用。我们已经从覆盆子和其他植物中分离出候选基因，并将其导入细菌和酵母表达系统。已经确定了能产生高达5毫克/升显著水平覆盆子酮的条件。因此，这些结果为利用植物基因潜在可再生的“天然”香料化合物来源奠定了坚实基础。
