| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Development of an ene reductase-based biocatalytic process for the production of flavor compounds |
| Autor/-in: | Papadopoulou, Athena Peters, Christin Borchert, Sonja Steiner, Kerstin Buller, Rebecca |
| et. al: | No |
| DOI: | 10.1021/acs.oprd.2c00096 |
| Erschienen in: | Organic Process Research & Development |
| Band(Heft): | 26 |
| Heft: | 7 |
| Seite(n): | 2102 |
| Seiten bis: | 2110 |
| Erscheinungsdatum: | 2022 |
| Verlag / Hrsg. Institution: | American Chemical Society |
| ISSN: | 1083-6160 1520-586X |
| Sprache: | Englisch |
| Schlagwörter: | Old yellow enzyme; Flavor compound; Industrial biocatalysis; Ene reductase; Double-bond reduction |
| Fachgebiet (DDC): | 660: Technische Chemie |
| Zusammenfassung: | Ene reductases catalyze the biocatalytic reduction of activated alkenes, offering a powerful biobased alternative to metal-catalyzed and organocatalyzed double-bond reductions. With the aim to utilize the natural catalysts for the development of sustainable industrial processes for the flavor and fragrance (F&F) industry, we investigated the synthetic potential of a wild-type ene reductase library consisting of 20 enzymes to produce flavor compounds, including decanal. In our library screening, we identified several ene reductases that could efficiently reduce 2E-decenal as well as other investigated target substrates. Five of the characterized enzymes exhibited high reduction activities even at increased substrate concentrations (10 g/L). By analyzing additional enzyme characteristics (thermostability, solubility, and activity at 10 °C), enzyme Pbr-ER from Pseudomonas brassicacearum was chosen for further characterization and process optimization. Using optimized reaction conditions, the Pbr-ER-catalyzed reduction of 2Edecenal was performed at 100 mL scale at 40 g/L substrate concentration, achieving a high conversion yield (>93%) within 24 h. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/25300 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Papadopoulou, A., Peters, C., Borchert, S., Steiner, K., & Buller, R. (2022). Development of an ene reductase-based biocatalytic process for the production of flavor compounds. Organic Process Research & Development, 26(7), 2102–2110. https://doi.org/10.1021/acs.oprd.2c00096
Papadopoulou, A. et al. (2022) ‘Development of an ene reductase-based biocatalytic process for the production of flavor compounds’, Organic Process Research & Development, 26(7), pp. 2102–2110. Available at: https://doi.org/10.1021/acs.oprd.2c00096.
A. Papadopoulou, C. Peters, S. Borchert, K. Steiner, and R. Buller, “Development of an ene reductase-based biocatalytic process for the production of flavor compounds,” Organic Process Research & Development, vol. 26, no. 7, pp. 2102–2110, 2022, doi: 10.1021/acs.oprd.2c00096.
PAPADOPOULOU, Athena, Christin PETERS, Sonja BORCHERT, Kerstin STEINER und Rebecca BULLER, 2022. Development of an ene reductase-based biocatalytic process for the production of flavor compounds. Organic Process Research & Development. 2022. Bd. 26, Nr. 7, S. 2102–2110. DOI 10.1021/acs.oprd.2c00096
Papadopoulou, Athena, Christin Peters, Sonja Borchert, Kerstin Steiner, and Rebecca Buller. 2022. “Development of an Ene Reductase-Based Biocatalytic Process for the Production of Flavor Compounds.” Organic Process Research & Development 26 (7): 2102–10. https://doi.org/10.1021/acs.oprd.2c00096.
Papadopoulou, Athena, et al. “Development of an Ene Reductase-Based Biocatalytic Process for the Production of Flavor Compounds.” Organic Process Research & Development, vol. 26, no. 7, 2022, pp. 2102–10, https://doi.org/10.1021/acs.oprd.2c00096.
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