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从不饱和脂质生产用于调味和药理学目的的内酯:工业视角。

Production of lactones for flavoring and pharmacological purposes from unsaturated lipids: an industrial perspective.

机构信息

Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, Uttar Pradesh, India.

Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology, New Delhi, India.

出版信息

Crit Rev Food Sci Nutr. 2023;63(29):10047-10078. doi: 10.1080/10408398.2022.2068124. Epub 2022 May 9.

Abstract

The enantiomeric pure and natural (+)-Lactones (C ≤ 14) with aromas obtained from fruits and milk are considered flavoring compounds. The flavoring value is related to the lactones' ring size and chain length, which blend in varying concentrations to produce different stone-fruit flavors. The nature-identical and enantiomeric pure (+)-lactones are only produced through whole-cell biotransformation of yeast. The industrially important γ-decalactone and δ-decalactone are produced by a four-step aerobic-oxidation of ricinoleic acid (RA) following the lactonization mechanism. Recently, metabolic engineering strategies have opened up new possibilities for increasing productivity. Another strategy for increasing yield is to immobilize the RA and remove lactones from the broth regularly. Besides flavor impact, γ-, δ-, ε-, ω-lactones of the carbon chain (C8-C12), the macro-lactones and their derivatives are vital in pharmaceuticals and healthcare. These analogues are isolated from natural sources or commercially produced via biotransformation and chemical synthesis processes for medicinal use or as active pharmaceutical ingredients. The various approaches to biotransformation have been discussed in this review to generate more prospects from a commercial point of view. Finally, this work will be regarded as a magical brick capable of containing both traditional and genetic engineering technology while contributing to a wide range of commercial applications.

摘要

从水果和牛奶中获得的具有香气的对映体纯和天然 (+)-内酯(C ≤ 14)被认为是调味化合物。调味价值与内酯的环大小和链长有关,它们以不同的浓度混合以产生不同的石果风味。天然等同和对映体纯 (+)-内酯仅通过酵母的全细胞生物转化产生。工业上重要的 γ-癸内酯和 δ-癸内酯是通过蓖麻油酸(RA)的四步需氧氧化,遵循内酯化机制产生的。最近,代谢工程策略为提高生产力开辟了新的可能性。另一种提高产量的策略是固定 RA 并定期从发酵液中去除内酯。除了风味影响外,碳链(C8-C12)的 γ-、δ-、ε-、ω-内酯、大环内酯及其衍生物在制药和医疗保健中也至关重要。这些类似物从天然来源中分离出来,或通过生物转化和化学合成工艺商业化生产,用于药用或作为活性药物成分。本文综述了各种生物转化方法,从商业角度来看,这些方法为生成更多的前景提供了可能。最后,这项工作将被视为一块神奇的砖头,既能容纳传统的工程技术,也能容纳基因工程技术,为广泛的商业应用做出贡献。

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