High-yield production of vanillin from ferulic acid by a coenzyme-independent decarboxylase/oxygenase two-stage process

New Biotechnology
Toshiki FuruyaKuniki Kino

Abstract

Vanillin is one of the world's most important flavor and fragrance compounds in foods and cosmetics. Recently, we demonstrated that vanillin could be produced from ferulic acid via 4-vinylguaiacol in a coenzyme-independent manner using the decarboxylase Fdc and the oxygenase Cso2. In this study, we investigated a new two-pot bioprocess for vanillin production using the whole-cell catalyst of Escherichia coli expressing Fdc in the first stage and that of E. coli expressing Cso2 in the second stage. We first optimized the second-step Cso2 reaction from 4-vinylguaiacol to vanillin, a rate-determining step for the production of vanillin. Addition of FeCl2 to the cultivation medium enhanced the activity of the resulting E. coli cells expressing Cso2, an iron protein belonging to the carotenoid cleavage oxygenase family. Furthermore, a butyl acetate-water biphasic system was effective in improving the production of vanillin. Under the optimized conditions, we attempted to produce vanillin from ferulic acid by a two-pot bioprocess on a flask scale. In the first stage, E. coli cells expressing Fdc rapidly decarboxylated ferulic acid and completely converted 75 mM of this substrate to 4-vinylguaiacol within 2 h at pH 9.0. After the firs...Continue Reading

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Citations

Oct 25, 2016·Journal of Chemical Technology and Biotechnology·Hemalata RameshJohn M Woodley
Aug 11, 2018·Journal of the Science of Food and Agriculture·Goutam Banerjee, Pritam Chattopadhyay
Feb 28, 2019·Microbial Cell Factories·Damla HuccetogullariSang Yup Lee
Nov 5, 2019·Frontiers in Bioengineering and Biotechnology·Francesca LuziatelliMaurizio Ruzzi
Apr 23, 2020·Biotechnology for Biofuels·Chien-Yuan Lin, Aymerick Eudes
Nov 17, 2020·Frontiers in Microbiology·Monika YadavNar Singh Chauhan
Feb 26, 2021·ChemSusChem·Godwin A AlekuDavid Leys

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