Department of Applied Chemistry, Faculty of Science and Engineering, Waseda University, 3-4-1 Ohkubo, Shinjuku-ku, Tokyo 169-8555, Japan.
Department of Applied Chemistry, Faculty of Science and Engineering, Waseda University, 3-4-1 Ohkubo, Shinjuku-ku, Tokyo 169-8555, Japan.
J Biosci Bioeng. 2020 Sep;130(3):260-264. doi: 10.1016/j.jbiosc.2020.04.012. Epub 2020 May 23.
Vanillin is a well-known fragrant, flavoring compound. Previously, we established a method of coenzyme-independent vanillin production via an oxygenase from Caulobacter segnis ATCC 21756, called Cso2, that converts 4-vinylguaiacol to vanillin and formaldehyde using oxygen. In this study, we found that reactive oxygen species inhibited the catalytic activity of Cso2, and the addition of catalase increased vanillin production. Since Escherichia coli harbors catalases, we used E. coli cells expressing Cso2 to produce vanillin. Cell immobilization in calcium alginate enabled the long-term use of the E. coli cells for vanillin production. Thus, we demonstrate the possibility of using immobilized E. coli cells for both continuous and repeated batch vanillin production without any coenzymes.
香草醛是一种众所周知的芳香、调味化合物。此前，我们通过一种来自鞘氨醇单胞菌的加氧酶 Cso2 建立了一种辅酶非依赖型香草醛生产方法，该酶可以利用氧气将 4-乙烯基愈创木酚转化为香草醛和甲醛。在这项研究中，我们发现活性氧抑制了 Cso2 的催化活性，而过氧化氢酶的添加增加了香草醛的产量。由于大肠杆菌中含有过氧化氢酶，我们使用表达 Cso2 的大肠杆菌细胞来生产香草醛。细胞固定在藻酸钙中使大肠杆菌细胞能够长期用于香草醛生产。因此，我们证明了使用固定化大肠杆菌细胞进行连续和重复批次生产香草醛的可能性，而无需任何辅酶。
