Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu
Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu
复制标题
从白酒中分离的红曲霉水相中发现和开发了一种新型短链脂肪酸酯合成生物催化剂。
DOI：
10.1016/j.foodchem.2020.128025
复制
发表时间：
2020
期刊：
影响因子：
8.8
通讯作者：
Baoguo Sun
中科院分区：
文献类型：
--
作者：
Youqiang Xu;Xiaocheng Wang;Xiao Liu;Xiuting Li;Chengnan Zhang;Weiwei Li;Xiaotao Sun;Wenhua Wang;Baoguo Sun
Short-chain fatty acid esters are important flavor chemicals in Chinese traditional fermented Baijiu. Monascus purpureus was recognized as an important microorganism contributing to ester synthesis. However, the molecular basis for ester synthesis was still lacking. The present work combined genome sequencing, transcriptome sequencing, gene library construction, and enzyme engineering to discover a novel catalyst from M. purpureus (isolated from Baijiu fermentation starter). Enzyme LIP05, belonging to the α/β hydrolase family, was identified to synthesize short-chain fatty acid esters under aqueous phase. After deleting the lid domain of LIP05, the synthesis of ethyl pentanoate, ethyl hexanoate, ethyl octanoate, or ethyl decanoate was achieved. Ethyl octanoate with the highest conversion ratio of 93.7% was obtained with the assistance of ultrasound. The study reveals the molecular basis for synthesizing short-chain fatty acid esters by M. purpureus and will promote the application of the species or the enzyme in food industry.
