Production of Food Flavouring Agents by Enzymatic Reaction and Microbial Fermentation

2021 ◽  
Author(s):  
Elizabeth Jayex Panakkal ◽  
Nichaphat Kitiborwornkul ◽  
Malinee Sriariyanun ◽  
Jakaphan Ratanapoompinyo ◽  
Patchanee Yasurin ◽  
...  
Keyword(s):  
Natural Products ◽  
Chemical Synthesis ◽  
Enzymatic Reaction ◽  
Market Size ◽  
Microbial Fermentation ◽  
Production Methods ◽  
Natural Origin ◽  
Flavour Compounds ◽  
New Methodologies

Rising trends in the consumptions of food flavour compounds lead to motivation in the production of food flavours. The conventional techniques of flavour production are insufficient to produce flavour compounds according to the ascending demands of the market in terms of quantities and varieties. The current flavour production methods utilize chemical synthesis, which can produce a greater numbers of flavours with less time. However, the demand for natural products in consumables have created a necessity for new methodologies to produce flavour compounds with the label of “natural” origin. Emerging techniques in biotechnologies have enabled industries to produce compounds that can be considered natural. This review provides insights into the classification of flavour compounds and their production using microorganisms and enzymes in an ecofriendlier manner. The compounds produced by these techniques can be labelled as “natural” and can increase the market size of food flavours.

scholarly journals Recent Advances in Discovery of Lead Structures from Microbial Natural Products: Genomics- and Metabolomics-Guided Acceleration

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2542
Author(s):  
Linda Sukmarini
Keyword(s):  
Natural Products ◽  
Genome Mining ◽  
Screening Methods ◽  
Technological Advancement ◽  
Natural Origin ◽  
Drug Discovery And Development ◽  
New Methodologies ◽  
Analytical Instrumentation ◽  
Microbial Natural Products ◽  
Drug Leads

Natural products (NPs) are evolutionarily optimized as drug-like molecules and remain the most consistently successful source of drugs and drug leads. They offer major opportunities for finding novel lead structures that are active against a broad spectrum of assay targets, particularly those from secondary metabolites of microbial origin. Due to traditional discovery approaches’ limitations relying on untargeted screening methods, there is a growing trend to employ unconventional secondary metabolomics techniques. Aided by the more in-depth understanding of different biosynthetic pathways and the technological advancement in analytical instrumentation, the development of new methodologies provides an alternative that can accelerate discoveries of new lead-structures of natural origin. This present mini-review briefly discusses selected examples regarding advancements in bioinformatics and genomics (focusing on genome mining and metagenomics approaches), as well as bioanalytics (mass-spectrometry) towards the microbial NPs-based drug discovery and development. The selected recent discoveries from 2015 to 2020 are featured herein.

scholarly journals Engineering microbial hosts for production of bacterial natural products

2016 ◽  
Vol 33 (8) ◽  
pp. 963-987 ◽  
Author(s):  
Mingzi M. Zhang ◽  
Yajie Wang ◽  
Ee Lui Ang ◽  
Huimin Zhao
Keyword(s):  
Natural Products ◽  
Chemical Synthesis ◽  
Attractive Alternative ◽  
Microbial Fermentation

Microbial fermentation provides an attractive alternative to chemical synthesis for the production of structurally complex natural products.

scholarly journals The Chemical Synthesis of the Crinine and Haemanthamine Alkaloids: Biologically Active and Enantiomerically-Related Systems that Serve as Vehicles for Showcasing New Methodologies for Molecular Assembly

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 765
Author(s):  
Nan Hu ◽  
Lorenzo V. White ◽  
Ping Lan ◽  
Martin G. Banwell
Keyword(s):  
Natural Products ◽  
Chemical Synthesis ◽  
Biological Properties ◽  
Molecular Assembly ◽  
Biologically Active ◽  
Synthetic Methods ◽  
Comprehensive Survey ◽  
History Of ◽  
New Methodologies

The title alkaloids, often referred to collectively as crinines, are a prominent group of structurally distinct natural products with additional members being reported on a regular basis. As such, and because of their often notable biological properties, they have attracted attention as synthetic targets since the mid-1950s. Such efforts continue unabated and more recent studies on these alkaloids have focused on using them as vehicles for showcasing the utility of new synthetic methods. This review provides a comprehensive survey of the nearly seventy-year history of these synthetic endeavors.

scholarly journals Oxidation of Terpenoids to Achieve High-Value Flavor and Fragrances—Questioning Microalgae Oxidative Capabilities in the Biotransformation of the Sesquiterpene Valencene and of Selected Natural Apocarotenoids

Chemistry ◽  
2021 ◽  
Vol 3 (3) ◽  
pp. 821-830
Author(s):  
Davide De Simeis ◽  
Stefano Serra ◽  
Alessandro Di Fonzo ◽  
Francesco Secundo
Keyword(s):  
Experimental Data ◽  
Natural Products ◽  
Aqueous Medium ◽  
Photochemical Reaction ◽  
Substrate Oxidation ◽  
Market Size ◽  
Chlorella Sp ◽  
General Opinion ◽  
Natural Way

Natural flavor and fragrance market size is expected to grow steadily due to the rising consumer demand of natural ingredients. This market request is guided by the general opinion that the production of natural compounds leads to a reduction of pollution, with inherent advantages for the environment and people’s health. The biotransformation reactions have gained high relevance in the production of natural products. In this context, few pieces of research have described the role of microalgae in the oxidation of terpenoids. In this present study, we questioned the role of microalgal based oxidation in the synthesis of high-value flavors and fragrances. This study investigated the role of three different microalgae strains, Chlorella sp. (211.8b and 211.8p) and Chlorococcum sp. (JB3), in the oxidation of different terpenoid substrates: α-ionone, β-ionone, theaspirane and valencene. Unfortunately, the experimental data showed that the microalgal strains used are not responsible for the substrate oxidation. In fact, our experiments demonstrate that the transformation of the four starting compounds is a photochemical reaction that involves the oxygen as oxidant. Even though these findings cast a shadow on the use of these microorganisms for an industrial purpose, they open a new possible strategy to easily obtain nootkatone in a natural way by just using an aqueous medium, oxygen and light.

Novel and less explored chemotypes of natural origin for the inhibition of Hsp90

MedChemComm ◽  
2016 ◽  
Vol 7 (11) ◽  
pp. 2063-2075 ◽  
Author(s):  
Federica Pellati ◽  
Giulio Rastelli
Keyword(s):  
Natural Products ◽  
Medicinal Chemistry ◽  
Natural Origin ◽  
Hsp90 Function

This review focuses on novel classes of natural products whose structures have not yet been thoroughly explored for medicinal chemistry purposes. These novel chemotypes may be useful starting points to develop compounds that alter Hsp90 functionvianovel mechanisms.

Natural Products as an Inspiration for the Discovery of New High-Throughput Chemical Synthesis Tools

2006 ◽  
pp. 51-89 ◽  
Author(s):  
Steven V. Ley ◽  
Ian R. Baxendale ◽  
Deborah A. Longbottom ◽  
Rebecca M. Myers
Keyword(s):  
Natural Products ◽  
Chemical Synthesis ◽  
High Throughput

scholarly journals Microbial Transformations of Organically Fermented Foods

Metabolites ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 165 ◽  
Author(s):  
Ruma Raghuvanshi ◽  
Allyssa G. Grayson ◽  
Isabella Schena ◽  
Onyebuchi Amanze ◽  
Kezia Suwintono ◽  
...  
Keyword(s):  
Natural Products ◽  
Fermentation Process ◽  
Molecular Diversity ◽  
Food Type ◽  
Fermented Foods ◽  
Microbial Fermentation ◽  
Soil Community ◽  
Specialized Metabolites ◽  
The World ◽  
Salt Brine

Fermenting food is an ancient form of preservation ingrained many in human societies around the world. Westernized diets have moved away from such practices, but even in these cultures, fermented foods are seeing a resurgent interested due to their believed health benefits. Here, we analyze the microbiome and metabolome of organically fermented vegetables, using a salt brine, which is a common ‘at-home’ method of food fermentation. We found that the natural microbial fermentation had a strong effect on the food metabolites, where all four foods (beet, carrot, peppers and radishes) changed through time, with a peak in molecular diversity after 2–3 days and a decrease in diversity during the final stages of the 4-day process. The microbiome of all foods showed a stark transition from one that resembled a soil community to one dominated by Enterobacteriaceae, such as Erwinia spp., within a single day of fermentation and increasing amounts of Lactobacillales through the fermentation process. With particular attention to plant natural products, we observed significant transformations of polyphenols, triterpenoids and anthocyanins, but the degree of this metabolism depended on the food type. Beets, radishes and peppers saw an increase in the abundance of these compounds as the fermentation proceeded, but carrots saw a decrease through time. This study showed that organically fermenting vegetables markedly changed their chemistry and microbiology but resulted in high abundance of Enterobacteriaceae which are not normally considered as probiotics. The release of beneficial plant specialized metabolites was observed, but this depended on the fermented vegetable.

The trichotomic machine

Semiotica ◽  
2019 ◽  
Vol 2019 (228) ◽  
pp. 173-192 ◽  
Author(s):  
Robert Marty
Keyword(s):  
Formal Analysis ◽  
Homological Algebra ◽  
Algebraic Theory ◽  
Hierarchical Structures ◽  
Additional Benefit ◽  
General Methodology ◽  
New Methodologies ◽  
Basic Concepts ◽  
Categories And Functors

AbstractThe formal analysis of the principles leading the classification of the hexadic, decadic, and triadic signs from C. S. Peirce especially, gives rise to a general methodology allowing to systematically classify any n-adic combinatory named “protosign.” Basic concepts of the algebraic theory regarding the categories and functors will be used. That formalization provides an additional benefit by highlighting and systematizing formal immanent relationships between the classes of protosigns (or signs). Well known hierarchical structures (lattices) are then obtained. Thanks to the contribution of specific concepts in the Homological Algebra, new methodologies of analysis and creation of significations can be introduced.

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