Ningrum Andriati, Schreiner Matthias
Institute of Food Science, Department of Food Sciences and Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, AT-1190 Vienna (phone: +43-6764770497); Department of Food Science and Agricultural Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora No. 1, Bulak Sumur, 55281 Yogyakarta, Indonesia.
Chem Biodivers. 2014 Nov;11(11):1871-81. doi: 10.1002/cbdv.201400029.
Carotenoid degradation products, known as norisoprenoids, are aroma-impact compounds in several plants. Pandan wangi is a common name of the shrub Pandanus amaryllifolius. The genus name 'Pandanus' is derived from the Indonesian name of the tree, pandan. In Indonesia, the leaves from the plant are used for several purposes, e.g., as natural colorants and flavor, and as traditional treatments. The aim of this study was to determine the cleavage of β-carotene and β-apo-8'-carotenal by carotenoid-cleavage enzymes isolated from pandan leaves, to investigate dependencies of the enzymatic activities on temperature and pH, to determine the enzymatic reaction products by using Headspace Solid Phase Microextraction Gas Chromatography/Mass Spectrophotometry (HS-SPME GC/MS), and to investigate the influence of heat treatment and addition of crude enzyme on formation of norisoprenoids. Crude enzymes from pandan leaves showed higher activity against β-carotene than β-apo-8'-carotenal. The optimum temperature of crude enzymes was 70°, while the optimum pH value was 6. We identified β-ionone as the major volatile reaction product from the incubations of two different carotenoid substrates, β-carotene and β-apo-8'-carotenal. Several treatments, e.g., heat treatment and addition of crude enzymes in pandan leaves contributed to the norisoprenoid content. Our findings revealed that the crude enzymes from pandan leaves with carotenoid-cleavage activity might provide a potential application, especially for biocatalysis, in natural-flavor industry.
类胡萝卜素降解产物，即去甲类异戊二烯，是几种植物中的香气活性化合物。香露兜是露兜树属植物露兜树的常用名称。属名“露兜树属”源自该树的印尼语名称“pandan”。在印度尼西亚，这种植物的叶子有多种用途，例如用作天然色素和香料，以及传统疗法。本研究的目的是确定从露兜树叶中分离出的类胡萝卜素裂解酶对β-胡萝卜素和β-阿朴-8'-胡萝卜醛的裂解作用，研究酶活性对温度和pH的依赖性，使用顶空固相微萃取气相色谱/质谱联用仪（HS-SPME GC/MS）确定酶促反应产物，并研究热处理和添加粗酶对去甲类异戊二烯形成的影响。露兜树叶中的粗酶对β-胡萝卜素的活性高于β-阿朴-8'-胡萝卜醛。粗酶的最适温度为70°，最适pH值为6。我们鉴定出β-紫罗兰酮是两种不同类胡萝卜素底物（β-胡萝卜素和β-阿朴-8'-胡萝卜醛）孵育后的主要挥发性反应产物。几种处理方法，例如热处理和在露兜树叶中添加粗酶有助于提高去甲类异戊二烯的含量。我们的研究结果表明，具有类胡萝卜素裂解活性的露兜树叶粗酶可能具有潜在应用价值，特别是在天然香料工业的生物催化方面。
