-香料皇后-天然香兰素生物合成的研究进展-杨文文

Jun.20,2013,40(6):10871095MicrobiologyChina©2013byInstituteofMicrobiology,[e-mail](No.31100034,30900042,31121064);(No.10CG10)*Tel:[phone];:[e-mail]2012-07-30;2012-09-12“”——*(200240):,,16000t,,,,,:,,,,Biosynthesisofnaturalvanillin—thequeenoffoodingredientsYANGWen-WenWUQiu-LinTANGHong-Zhi*XUPing(StateKeyLaboratoryofMicrobialMetabolism,SchoolofLifeSciences&Biotechnology,ShanghaiJiaoTongUniversity,Shanghai200240,China)Abstract:Vanillinisoneofthemostimportantflavoringcompounds,anditiswidelyusedinthefoodindustry,spicefragrance,andmedicineindustry,etc.Theannualworldwidecon-sumptionisestimatedover16000tons.Duetopeople’sincreasingconcernfornaturalfood,theproductionofnaturalvanillinhasbecomethemajorpointofscientificresearch.Bycom-paringdifferentproductionmethodsofvanillin,weconcludedthatthemicrobialtransforma-tiontovanillinisthemostpromisingmethod.ResearchdevelopmentsondifferentbiosyntheticDOI:10.13344/j.microbiol.china.2013.06.0161088Microbiol.China2013,Vol.40,No.6:Vanillin,Naturalspices,Ferulicacid,Eugenol,Syntheticpathway(Vanillin,4--3-),[1],,,,16000t[1]——,,,15[2],,,,,,,4000,300[2],,,()[3],,,,,11.1,(90%),,:,,,,1,10%−15%[4],Riedel:3--4-,[4],21.2,,20g/kg()1[4]Fig.1Thesynthesispathwayofvanillinfromlignin[4]:“”——1089[4]Fig.2Thesynthesispathwayofvanillinfromguaiacol[4][5],,95%50ºC−60ºC,,[6],,,1.3:1991Knuth,,14d,0.099g/L[7](Vanilla)(Capsicum),,:,,,,vandenHeuvel(Vanillyl-alcoholoxidase,VAO),VAO[8]:,,,[9−10],19.2g/L[11]3,,,,“”,,,[12],,,,,,,,,,“”,2004,L1936,,,200mg/L,;213g/L,7.12g/L,69.9%[13]2005,,,1090Microbiol.China2013,Vol.40,No.6[14]2,,,5;,,[2],,[15−16]4−7g/kg30g/kg(),12g/kg,(5g/kg),——,0.1g/kg,,,[2],,,,2.1,CorynebacteriumPseudomonasByssochlamysPenicilliumRhodococcus[17],,Ashengroph(PseudomonasresinovoransSPR1),,30h0.24g/L[18](Pseudomonassp.HR199),(ehyAehyB),(calA)(calB),[19−20],32.2:1996,4,3Pseudomonassp.HR199[20]Fig.3RoutesforthecatabolismofeugenoltoferulicacidinPseudomonassp.strainHR199[20]:“”——1091[21]Fig.4Atwo-stepmethodforvanillinsynthesis[21](Aspergillusniger),88%;,(Pycnoporuscinnabarinus),22%,,2-,,[21],[22],,[23]:2090,,Pseudomonasfluores-censAN103[24],Pseudomonassp.HR199[20],Amy-colatopsissp.HR167[25],Delftiaacidovorans[26],SphingomonaspaucimobilisSYK-6[27],Enterobac-tersp.Px6-4[28],RhodococcusopacusPD630[29]Streptomycessetonii[2],,,Feruloyl-CoA(fcs)Enoyl-CoA(ech)Pseudomonassp.HR199[20],CoAATPFeruloyl-CoAFeruloyl-CoA,Enoyl-CoA,-CoA5,[30],,,,1g/L,AmycolatopsisStreptomyces(10g/L)[11,31−32],2000RabenhorstAmycolatopsis,,,11.5g/L[31]Amycolatopsissp.HR1675[25]1999,MuheimLerch,(Streptomycessetonii);,:,,0.2g/L,,6.41g/L[2],10L,13.9g/L[32],,6[2]1092Microbiol.China2013,Vol.40,No.6[20]Fig.5RoutesforvanillinsynthesisandfurthermetabolisminPseudomonassp.HR199[20]6Streptomycessetonii[2]Fig.6MetabolismpathwayofvanillinfromferulicacidinStreptomycessetonii[2]2007,HuaStreptomycessp.V-1,,55h19.2g/L,54.5%[11],——Amy-colatopsisStreptomyces(10g/L)[33],,,,,,,:“”——1093(Feruloyl-CoA)ech(Enoyl-CoA),,1.12g/L[34−35]2008,Lee,,[36],7gltA(),CoA,-CoA,TCA,TCA,,-CoACoA,gltA,24h,5.14g/L,86.6%,7E.coli[36]Fig.7Diagramshowingmodificationofvanillinsyn-thesispathwayinE.coli[36](fcsech),[37]2011,GioiaLuziatelli(PseudomonasfluorescensBF13),vdh(),fcsech,1.3g/L[38],,,,,2009,Hansen[39],SchizosaccharomycespombeSaccharomycescerevisiae,34(),,,65mg/L45mg/L,1094Microbiol.China2013,Vol.40,No.6[1]BrochadoAR,MatosC,MøllerBL,etal.Improvedvanillinproductioninbaker’syeastthroughinsilicodesign[J].MicrobialCellFactories,2010,9(1):84−98.[2]MuheimA,LerchK.Towardsahighyieldbioconversionofferulicacidtovanillin[J].AppliedMicrobiologyandBiotechnology,1999,51(4):456−461.[3]OddouJ,StentelaireC,Lesage-MeessenL,etal.Improvementofferulicacidbioconversionintovanillinbyuseofhigh-densityculturesofPycnoporuscinnabarinus[J].AppliedMicrobiologyandBiotechnology,1999,53(1):1−6.[4],.[J].,2004(6):101−106.[5]PriefertH,RabenhorstJ,SteinbüchelA.Biotechnologicalproductionofvanillin[J].AppliedMicrobiologyandBiotechnology,2001,56(3/4):296−314.[6],,,.CO2[J].,2002(2):12−14.[7]KnuthME,CarlosS,SahaiOP,etal.Flavorcompositionandmethod:UnitedStates:5057424[P].1991.[8]vandenHeuvelRHH,vandenBergWAM,RovidaS,etal.Laboratory-evolvedvanillyl-alcoholoxidaseproducesnaturalvanillin[J].TheJournalofBiologicalChemistry,2004,279(32):33492−33500.[9]Lesage-MeessenL,StentelaireC,LomascoloA,etal.Fungaltransformationofferulicacidfromsugarbeetpulptonatural