Vanillin production by biotransformation of phenolic compounds in fungus, Aspergillus luchuensis

Vanillin production by biotransformation of phenolic compounds in fungus, Aspergillus luchuensis

Vanillin is valuable and popular flavor used in foods and cosmetics. Many bacteria species have the ability to decarboxylate substituted cinnamic acids in order to form vanillin. However, the phenolic biotransformation including vanillin production in a common fungus, the Aspergillus luchuensis , wh...

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Bibliographic Details
Published in:AMB Express Vol. 8; no. 1; p. 40
Main Authors: Taira, Junsei, Toyoshima, Rin, Ameku, Nana, Iguchi, Akira, Tamaki, Yasutomo
Format: Journal Article
Language:English
Published: Berlin/Heidelberg Springer Berlin Heidelberg 13-03-2018
SpringerOpen
Subjects:
Aspergillus species
Biomedical and Life Sciences
Biotechnology
Biotransformation
Ferulic acid
LC/MS
Life Sciences
Microbial Genetics and Genomics
Microbiology
Original
Original Article
Phenolic compound
Vanillin
LC/MS
Vanillin
Phenolic compound
species
Biotransformation
Ferulic acid
Aspergillus species
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Summary:Vanillin is valuable and popular flavor used in foods and cosmetics. Many bacteria species have the ability to decarboxylate substituted cinnamic acids in order to form vanillin. However, the phenolic biotransformation including vanillin production in a common fungus, the Aspergillus luchuensis , which is used in distilled beverages, has not yet been clarified. This study focused on elucidating the vanillin production due to phenolic biotransformation in A. luchuensis during fermentation. The phenolic metabolites were extracted by a solid phase column and they were determined using on LC/MS and LC/MS/MS in a selective ion mode. As a result, ferulic acid, vanillin and vanillic acid, were detected in the rice koji fermentationed by A. luchuensis and also fermentated with yeast. In addition, the accurate molecular formula of vanillin glucoside (C 14 H 17 O 8 , 313.0927, (M-H) − and its production ions was also determined by HRESI-mass spectrometry. Based on the results including the phenolic metabolites and related genes found in A. luchuensis genome, this study proposed the vanillin production mechanism due to the side chain cleavage of ferulic acid through Coenzyme A (CoA) and feruloyl-CoA hydratase/lyase, to form vanillin and acetyl-COA. In this study, another possible vanillin production pathway also was proposed due to the neutral hexose hydrolysis of vanillin glucoside. The subsequent dehydrogenation of vanillin produced vanillic acid. In addition, vanillin was detected in the distilled alcohol indicating its contribution to the aroma profile of beverages. It has been unknown that the vanillin in the distilled solution is derived from the vanillin produced during rice-koji and/or moromi mash fermentations.
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ISSN:2191-0855
2191-0855
DOI:10.1186/s13568-018-0569-4