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BioDesign Research · 2024 · IF 0

A Light-Driven In Vitro Enzymatic Biosystem for the Synthesis of α-Farnesene from Methanol

Xinyue Gui,Fei Li,Xinyu Cui,Ranran Wu,Dingyu Liu,Chunling Ma,Lijuan Ma,Huifeng Jiang,Chun You,Zhiguang Zhu

Terpenoids of substantial industrial interest are mainly obtained through direct extraction from plant sources. Recently, microbial cell factories or in vitro enzymatic biosystems have emerged as promising alternatives for terpenoid production. Here, we report a route for the synthesis of α-farnesene based on an in vitro enzyme cascade reaction using methanol as an inexpensive and renewable C1 substrate. Thirteen biocatalytic reactions divided into 2 modules were optimized and coupled to achieve methanol-to-α-farnesene conversion via integration with natural thylakoid membranes as a green energy engine. This in vitro enzymatic biosystem driven by light enabled the production of 1.43 and 2.40 mg liter−1 α-farnesene using methanol and the intermediate glycolaldehyde as substrates, respectively. This work could provide a promising strategy for developing light-powered in vitro biosynthetic platforms to produce more natural compounds synthesized from C1 substrates.

研究领域: 合成生物学 · 生物催化 · 生物能源 · 植物代谢工程
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Foods · 2024 ·Vol. 13 ·期 8 ·1252 · IF 4.7

Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry

Yinxiang Gao,Zhiyong Lei,Jigang Huang,Yongming Sun,Shuang Liu,Liping Yao,Jiaxin Liu,Wenxin Liu,Yanan Liu,Yan Chen

Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was used for analysis. A total of 54 volatile compounds from eight chemical classes were identified in tea samples from both the intercropping and pure-tea-plantation groups. Principal component analysis (PCA), orthogonal partial least-squares discriminant analysis (OPLS-DA), and odor activity value (OAV) methods combined with sensory evaluation identified cis-jasmone, nonanal, and linalool as the key aroma compounds in the intercropping group. Benzaldehyde, α-farnesene, and methyl benzene were identified as the main volatile compounds in the flowering cherry using headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS). These findings will enrich the research on tea aroma chemistry and offer new insights into the product development and quality improvement of LSYWT.

研究领域: 农业 · 食品科学 · 化学 · 植物科学
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