Degradation of [ 2H]phenylalanine by the basidiomycete Ischnoderma benzoinum

• Published in: Journal of biotechnology Vol. 51; no. 2; pp. 123 - 129
• Main Authors: Krings, Ulrich, Hinz, Martin, Berger, Ralf G.
• Format: Journal Article
• Language: English
• Published: Lausanne Elsevier B.V 01-11-1996; Amsterdam Elsevier; New York, NY
• Subjects: aroma; aromatic compounds; Benzaldehyde; Bioconversions. Hemisynthesis; Biological and medical sciences; Biotechnology; champignon comestible; compose aromatique; compuestos aromaticos; degradacion; degradation; edible fungi; fenilalanina; flaveur; Flavour; Fundamental and applied biological sciences. Psychology; Ischnoderma benzoinum; l-Phenylalanine; Metabolism; metabolisme; metabolismo; Methods. Procedures. Technologies; phenylalanine; setas comestibles; Ischnoderma benzoinum; Metabolism; Flavour; l-Phenylalanine; Benzaldehyde; Biodegradation; Culture medium; Radiolabelling; Phenylalanine; Basidiomycetes; Fungi; Medium enrichment; Bioreactor; Benzenepyruvic acid; Biotransformation; Microorganism culture; Thallophyta
• ISSN: 0168-1656; 1873-4863
• DOI: 10.1016/0168-1656(96)01589-1

The basidiomycete
Ischnoderma benzoinum was submerged cultured for 14 days in a 21 bioreactor. After 4 days of cultivation the growth medium was supplemented with ring [
2H]
x-labelled
l-phenylalanine. The major aromatic catabolites were benzaldehyde and 3-phenylpropanol. Several other aromatic compounds identified labelled pointed to a degradation pathway to benzaldehyde starting with an oxidative deamination of
l-phenylalanine to phenylpyruvic acid. Later on, a metabolic shift started to favour a reductive pathway suggesting eliminative deamination of
l-phenylalanine and stepwise reduction of cinnamic acid to 3-phenylpropanol.