Lactones from Unspecific Peroxygenase-Catalyzed In-Chain Hydroxylation of Saturated Fatty Acids
作者:Ana C. Ebrecht、Thato M. Mofokeng、Frank Hollmann、Martha S. Smit、Diederik J. Opperman
DOI:10.1021/acs.orglett.3c01601
日期:2023.7.14
γ- and δ-lactones are valuable flavor and fragrance compounds. Their synthesis depends on the availability of suitable hydroxy fatty acid precursors. Three short unspecific peroxygenases were identified that selectively hydroxylate the C4 and C5 positions of C8–C12 fatty acids to yield after lactonization the corresponding γ- and δ-lactones. A preference for C4 over C5 hydroxylation gave γ-lactones
γ-和δ-内酯是有价值的香料和香料化合物。它们的合成取决于合适的羟基脂肪酸前体的可用性。鉴定出三种短的非特异性过氧化酶,它们选择性羟基化 C8-C12 脂肪酸的 C4 和 C5 位置,在内酯化后产生相应的 γ- 和 δ-内酯。 C4 羟基化优先于 C5 羟基化,产生 γ-内酯作为主要产物。通过在双酶级联反应中使用醇脱氢酶还原所得含氧酸来解决羟基脂肪酸的过度氧化。