Co‐Oxidative Transformation of Piperine to Piperonal and 3,4‐Methylenedioxycinnamaldehyde by a Lipoxygenase from
<i>Pleurotus sapidus</i>
作者:Nina‐Katharina Krahe、Ralf G. Berger、Lukas Kahlert、Franziska Ersoy
DOI:10.1002/cbic.202100183
日期:2021.10
Biotransformation of piperine to piperonal and 3,4-methylenedioxycinnamaldehyde: A lipoxygenase from Pleurotus sapidus (LOXPsa1) was identified, which generated the highly valuable, vanilla-like aroma compound piperonal through co-oxidation of piperine, the pungent principle of black pepper, in the presence of polyunsaturated fatty acids. In addition, 3,4-methylenedioxycinnamaldehyde, which also presents
胡椒碱生物转化为胡椒醛和 3,4-亚甲基二氧基肉桂醛:鉴定出来自侧耳(LOX Psa 1) 的脂氧合酶,该酶通过共氧化胡椒碱(黑胡椒的辛辣原理)产生高价值的香草样香气化合物胡椒醛。 ,在多不饱和脂肪酸的存在下。此外,还生产了第二种产品3,4-亚甲基二氧基肉桂醛,它也具有类似香草的气味。