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Biosynthesis of natural aroma compounds using recombinant whole-cell tomato hydroperoxide lyase biocatalyst

Abstract

Green leaf volatiles impart characteristic aroma and flavour to a variety of natural foods due to their inherent grassy note contributed by aldehydes. Hydroperoxide lyase (HPL) is an enzyme that helps in the cleavage of fatty acid hydroperoxides to short-chain aldehydes and ω-oxo-acids. A tomato hydroperoxide lyase gene was successfully expressed in E. coli BL21 (DE3) cells and used in the subsequent production of (Z)-3-hexenal. Biochemical characterization of the HPL activity exhibited by these whole cells enabled the development of a suitable one-pot reaction process for conversion of the hydroperoxide substrate to the corresponding aldehyde, (Z)-3-hexenal, and finally to (Z)-3-hexenol, a high-value flavour and fragrance ingredient.

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Acknowledgements

This work was completely funded by Tojo Vikas International, New Delhi, India, and the authors wish to thank them for their support. The authors wish to specially thank the Bangalore Bioinnovation Centre for the infrastructure support provided towards completion of all experimental work.

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Correspondence to Chandrika Bendigiri.

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The authors declare no conflict of interest.

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Communicated by Rajesh Vishwanathan.

Corresponding editor: Rajesh Vishwanathan

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Kaur, I., Korrapati, N., Bonello, J. et al. Biosynthesis of natural aroma compounds using recombinant whole-cell tomato hydroperoxide lyase biocatalyst. J Biosci 47, 37 (2022). https://doi.org/10.1007/s12038-022-00269-4

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  • DOI: https://doi.org/10.1007/s12038-022-00269-4

Keywords

  • Biocatalysis
  • hydroperoxide lyase
  • natural
  • (Z)-3-hexenal
  • (Z)-3-hexenol