Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2109, Australia.
Biomolecular Discovery and Design Research Centre, Macquarie University, Sydney, NSW 2109, Australia.
Molecules. 2020 Jun 16;25(12):2779. doi: 10.3390/molecules25122779.
Olfactory cues are key drivers of our multisensory experiences of food and drink. For example, our perception and enjoyment of the flavour and taste of a wine is primarily steered by its aroma. Making sense of the underlying smells that drive consumer preferences is integral to product innovation as a vital source of competitive advantage in the marketplace, which explains the intense interest in the olfactory component of flavour and the sensory significance of individual compounds, such as one of the most important apocarotenoids for the bouquet of wine, β-ionone (violet and woody notes). β-Ionone is formed directly from β-carotene as a by-product of the actions of carotenoid cleavage dioxygenases (CCDs). The biological production of CCDs in microbial cell factories is one way that important aroma compounds can be generated on a large scale and with reduced costs, while retaining the 'natural' moniker. The CCD family includes the CCD1, CCD2, CCD4, CCD7 and CCD8; however, the functions, co-dependency and interactions of these CCDs remain to be fully elucidated. Here, we review the classification, actions and biotechnology of CCDs, particularly CCD1 and its action on β-carotene to produce the aromatic apocarotenoid β-ionone.
嗅觉线索是我们对食物和饮料的多感官体验的关键驱动因素。例如，我们对葡萄酒风味和口感的感知和享受主要受其香气的影响。理解驱动消费者偏好的潜在气味是产品创新的关键，是在市场中获得竞争优势的重要源泉，这也解释了人们对风味中嗅觉成分以及单个化合物（如葡萄酒香气中最重要的类胡萝卜素之一β-紫罗兰酮（紫罗兰和木质调））的感官意义的浓厚兴趣。β-紫罗兰酮是由β-胡萝卜素直接形成的，是类胡萝卜素裂解双加氧酶（CCDs）作用的副产物。在微生物细胞工厂中生物生成 CCDs 是大规模生产重要香气化合物的一种方法，同时降低了成本，保留了“天然”的称号。CCD 家族包括 CCD1、CCD2、CCD4、CCD7 和 CCD8；然而，这些 CCD 的功能、相互依存关系和相互作用仍有待充分阐明。在这里，我们综述了 CCD 的分类、作用和生物技术，特别是 CCD1 及其对β-胡萝卜素的作用，以产生芳香的类胡萝卜素β-紫罗兰酮。
