Endrizzi A, Pagot Y, Le Clainche A, Nicaud J M, Belin J M
Laboratoire de Biotechnologie, ENSBANA. Univ. Bourgogne, Dijon, France.
Crit Rev Biotechnol. 1996;16(4):301-29. doi: 10.3109/07388559609147424.
Among aroma compounds interesting for the food industry, lactones may be produced by biotechnological means using yeasts. These microorganisms are able to synthesize lactones de novo or by biotransformation of fatty acids with higher yields. Obtained lactone concentrations are compatible with industrial production, although detailed metabolic pathways have not been completely elucidated. The biotransformation of ricinoleic acid into gamma-decalactone is taken here as an example to better understand the uptake of hydroxy fatty acids by yeasts and the different pathways of fatty acid degradation. The localization of ricinoleic acid beta-oxidation in peroxisomes is demonstrated. Then the regulation of the biotransformation is described, particularly the induction of peroxisome proliferation and peroxisomal beta-oxidation and its regulation at the genome level. The nature of the biotransformation product is then discussed (4-hydroxydecanoic acid or gamma-decalactone), because the localization and the mechanisms of the lactonization are still not properly known. Lactone production may also be limited by the degradation of this aroma compound by the yeasts which produced it. Thus, different possible ways of modification and degradation of gamma-decalactone are described.
在食品工业感兴趣的香气化合物中，内酯可以通过利用酵母的生物技术手段来生产。这些微生物能够从头合成内酯，或者通过脂肪酸的生物转化以更高的产量生产内酯。尽管详细的代谢途径尚未完全阐明，但所获得的内酯浓度与工业生产是相符的。本文以蓖麻油酸生物转化为γ-癸内酯为例，以便更好地理解酵母对羟基脂肪酸的摄取以及脂肪酸降解的不同途径。证明了蓖麻油酸β-氧化在过氧化物酶体中的定位。然后描述了生物转化的调控，特别是过氧化物酶体增殖和过氧化物酶体β-氧化的诱导及其在基因组水平的调控。接着讨论了生物转化产物的性质（4-羟基癸酸或γ-癸内酯），因为内酯化的定位和机制仍然不太清楚。内酯的产生也可能受到产生它的酵母对这种香气化合物的降解的限制。因此，描述了γ-癸内酯不同的可能修饰和降解方式。
