脂氧化酶催化共氧化持续生产氧官能化萜类化合物

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED Flavour and Fragrance Journal Pub Date : 2022-05-23 DOI:10.1002/ffj.3700
Vanessa Nikolaiczyk, Andreas Kirschning, Edison Díaz
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引用次数: 1

摘要

脂氧合酶(LOX)在含有1,4-戊二烯片段的不饱和脂肪酸存在下催化共底物的烯丙基氧化和环氧化。建立了一步和两步酶测定法来验证LOX在这种共氧化中的作用或参与。结果表明,LOX只参与活性氢过氧化物的形成,而不参与共底物的氧化,假设后者的氧化机制涉及游离过氧自由基。以10种单萜和倍半萜为共底物,用质谱法对产物进行了分析。以(+)价烯为例,建立了半制备方法,通过制备气相色谱分离得到产物,并通过核磁共振光谱对产物结构进行了鉴定。
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Lipoxygenase-catalysed co-oxidation for sustained production of oxyfunctionalized terpenoids

Lipoxygenases (LOX) catalyse allylic oxidations and epoxidations of a co-substrate in the presence of an unsaturated fatty acid containing a 1,4-pentadiene moiety. One- and two-step enzyme assays were established to verify the role or involvement of LOX in such co-oxidations. It was shown that LOX is only involved in the formation of reactive hydroperoxides, but not in the oxidation of a co-substrate, assuming a mechanism involving free peroxy radicals for the latter. Ten mono- and sesquiterpenes were used as co-substrates and the resulting products were analysed by mass spectrometry. A semi-preparative approach was developed using (+)-valencene as an example, and the resulting products were isolated by preparative GC and their structures elucidated by NMR spectroscopy.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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