Consiglio Nazionale delle Ricerche (C.N.R.), Istituto di Scienze e Tecnologie Chimiche, Via Mancinelli 7, 20131, Milan, Italy.
Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375, Wrocław, Poland.
Appl Microbiol Biotechnol. 2024 Dec;108(1):113. doi: 10.1007/s00253-023-12872-y. Epub 2024 Jan 11.
Substituted benzaldehydes are the most commonly used natural-occurring flavours in the world. The consumer's preference for 'natural or organic' aromas has increased the request for flavours possessing the 'natural' status. The resulting shortage of aromatic aldehydes of extractive origin, such as vanillin, veratraldehyde and piperonal, can be offset by developing a new biotechnological synthesis method. Here, we report a study on the microbiological reduction of five natural benzoic acid derivatives, namely p-anisic, vanillic, veratric, piperonylic and eudesmic acids, to produce the corresponding fragrant aldehydes. We found that different Basidiomycota strains can efficiently perform this transformation, with good chemical selectivity and tolerance to the toxicity of substrates and products. Besides confirming the carboxylic acid reductase activity of the already studied fungi Pycnoporus cinnabarinus, we discovered that other species such as Pleurotus eryngii, Pleurotus sapidus and Laetiporus sulphureus as well as the non-ligninolytic fungi Lepista nuda are valuable microorganisms for the synthesis of anisaldehyde, vanillin, veratraldehyde, piperonal and 3,4,5-trimethoxybenzaldehyde from the corresponding acids. According to our findings, we propose a reliable process for the preparation of the above-mentioned aldehydes, in natural form. KEY POINTS: • Fragrant benzaldehydes were obtained by biotransformation. • Basidiomycota strains reduced substituted benzoic acid to the corresponding aldehydes. • Anisaldehyde, vanillin, veratraldehyde, piperonal and 3,4,5-trimethoxybenzaldehyde were prepared in natural form.
取代苯甲醛是世界上最常用的天然风味物质。消费者对“天然或有机”香气的偏好增加了对具有“天然”地位的风味的需求。由此产生的提取源芳香醛（如香草醛、藜芦醛和胡椒醛）的短缺，可以通过开发新的生物技术合成方法来弥补。在这里，我们报告了一项关于微生物还原五种天然苯甲酸衍生物（即对茴香酸、香草酸、藜芦醛酸、胡椒酸和桉叶醇酸）生产相应芳香醛的研究。我们发现不同的担子菌菌株可以有效地进行这种转化，具有良好的化学选择性和对底物和产物毒性的耐受性。除了证实已经研究过的真菌 Pycnoporus cinnabarinus 的羧酸还原酶活性外，我们还发现其他物种，如杏鲍菇、美味牛肝菌和硫磺侧耳以及非木质素分解真菌 Lepista nuda 也是从相应的酸合成茴香醛、香草醛、藜芦醛、胡椒醛和 3,4,5-三甲氧基苯甲醛的有价值的微生物。根据我们的发现，我们提出了一种可靠的方法来制备上述天然形式的醛。 关键点： • 通过生物转化获得了芳香族苯甲醛。 • 担子菌菌株将取代苯甲酸还原为相应的醛。 • 以天然形式制备茴香醛、香草醛、藜芦醛、胡椒醛和 3,4,5-三甲氧基苯甲醛。
