Reference : The lipoxygenase metabolic pathway in plants: potential for industrial production of ...
Scientific journals : Article
Life sciences : Biotechnology
http://hdl.handle.net/2268/81826
The lipoxygenase metabolic pathway in plants: potential for industrial production of natural green leaf volatiles
English
Gigot, Cédric mailto [Université de Liège - ULg > > Centre Wallon de biologie industrielle >]
Ongena, Marc mailto [Université de Liège - ULg > Chimie et bio-industries > Bio-industries >]
Fauconnier, Marie-Laure mailto [Université de Liège - ULg > Sciences agronomiques > Biologie végétale >]
Wathelet, Jean-Paul mailto [Université de Liège - ULg > Chimie et bio-industries > Chimie générale et organique >]
du Jardin, Patrick mailto [Université de Liège - ULg > Sciences agronomiques > Biologie végétale >]
Thonart, Philippe mailto [Université de Liège - ULg > Département des sciences de la vie > Biochimie et microbiologie industrielles - Bio-industries >]
Mar-2010
Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE]
Presses Agronomiques de Gembloux
14
3
451-460
Yes (verified by ORBi)
International
1370-6233
Gembloux
Belgique
[en] Lipoxygenase ; hydroperoxide lyase ; Green leaf volatile
[en] Lipoxygenase enzymatic pathway is a widely studied mechanism in the plant kingdom. Combined actions of three enzymes: lipase, lipoxygenase (LOX) and hydroperoxide lyase (HPL) convert lipidic substrates such as C18:2 and C18:3 fatty acids into short chain volatiles. These reactions, triggered by cell membrane disruptions, produce compounds known as Green Leaf Volatiles (GLVs) which are C6 or C9-aldehydes and alcohols. These GLVs are commonly used as flavors to confer a fresh green odor of vegetable to food products. Therefore, competitive biocatalytic productions have been developed to meet the high demand in these natural flavors. Vegetable oils, chosen for their lipidic acid profile, are converted by soybean LOX and plant HPL into natural GLVs. However this second step of the bioconversion presents low yield due to the HPL instability and the inhibition by its substrate. This paper will shortly describe the different enzymes involved in this bioconversion with regards to their chemical and enzymatic properties. Biotechnological techniques to enhance their production potentialities will be discussed along with their implication in a complete bioprocess, from the lipid substrate to the corresponding aldehydic or alcoholic flavors.
http://hdl.handle.net/2268/81826

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