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Robert A. Kanaly - One of the best experts on this subject based on the ideXlab platform.
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production of natural fragrance aromatic acids by coexpression of trans anethole oxygenase and p anisaldehyde dehydrogenase genes of pseudomonas putida jyr 1 in escherichia coli
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Somwang Kurusarttra, Robert A. KanalyAbstract:A gene encoding p-anisaldehyde dehydrogenase (PAADH), which catalyzes the oxidation of p-anisaldehyde to p-anisic acid, was identified to be clustered with the Trans-Anethole oxygenase (tao) gene in Pseudomonas putida JYR-1. Heterologously expressed PAADH in Escherichia coli catalyzed the oxidation of vanillin, veratraldehyde, and piperonal to the corresponding aromatic acids vanillic acid, veratric acid, and piperonylic acid, respectively. Coexpression of Trans-Anethole oxygenase (TAO) and PAADH in E. coli also resulted in the successful transformation of Trans-Anethole, isoeugenol, O-methyl isoeugenol, and isosafrole to p-anisic acid, vanillic acid, veratric acid, and piperonylic acid, respectively, which are compounds found in plants as secondary metabolites. Because of the relaxed substrate specificity and high transformation rates by coexpressed TAO and PAADH in E. coli, the engineered strain has potential to be applied in the fragrance industry.
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isolation of a gene responsible for the oxidation of trans anethole to para anisaldehyde by pseudomonas putida jyr 1 and its expression in escherichia coli
Applied and Environmental Microbiology, 2012Co-Authors: Robert A. KanalyAbstract:ABSTRACT A plasmid, pTA163, in Escherichia coli contained an approximately 34-kb gene fragment from Pseudomonas putida JYR-1 that included the genes responsible for the metabolism of trans -anethole to protocatechuic acid. Three Tn 5 -disrupted open reading frame 10 (ORF 10) mutants of plasmid pTA163 lost their abilities to catalyze trans -anethole. Heterologously expressed ORF 10 (1,047 nucleotides [nt]) under a T7 promoter in E. coli catalyzed oxidative cleavage of a propenyl group of trans -anethole to an aldehyde group, resulting in the production of para -anisaldehyde, and this gene was designated tao ( t rans -anethole oxygenase). The deduced amino acid sequence of TAO had the highest identity (34%) to a hypothetical protein of Agrobacterium vitis S4 and likely contained a flavin-binding site. Preferred incorporation of an oxygen molecule from water into p -anisaldehyde using 18 O-labeling experiments indicated stereo preference of TAO for hydrolysis of the epoxide group. Interestingly, unlike the narrow substrate range of isoeugenol monooxygenase from Pseudomonas putida IE27 and Pseudomonas nitroreducens Jin1, TAO from P. putida JYR-1 catalyzed isoeugenol, O -methyl isoeugenol, and isosafrole, all of which contain the 2-propenyl functional group on the aromatic ring structure. Addition of NAD(P)H to the ultrafiltered cell extracts of E. coli (pTA163) increased the activity of TAO. Due to the relaxed substrate range of TAO, it may be utilized for the production of various fragrance compounds from plant phenylpropanoids in the future.
Bilal Gürbüz - One of the best experts on this subject based on the ideXlab platform.
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characteristics of fatty acids and essential oil from sweet fennel foeniculum vulgare mill var dulce and bitter fennel fruits f vulgare mill var vulgare growing in turkey
Natural Product Research, 2008Co-Authors: Belgin Coşge, Mustafa Kiralan, Bilal GürbüzAbstract:Oil content in sweet and bitter fennels was obtained 12.22% and 14.41%, respectively. The C18:1 c6, C18:2, C18:1 c9 and C16:0 acids corresponding to ∼97% of total oil was recorded as principal fatty acids. The ratios of essential oil from sweet and bitter fennels were found similar (average 3.00%). Trans-Anethole, estragole and fenchone were found to be the main constituents in both fennels. The compound with the highest value in the two oil samples was Trans-Anethole as 95.25% (sweet) and 75.13% (bitter). While estragole was found in bitter fennel oil in a remarkable amount (15.51%), sweet fennel oil contained small amounts of estragole (2.87%). Fenchone was found <1% in sweet and ∼5% in bitter fennel. p-Anisaldehyde in bitter fennel essential oil, and α-pinene and γ-terpinene in sweet fennel essential oil were not recorded, and these compounds were found very low or <1%.
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Characteristics of fatty acids and essential oil from sweet fennel (Foeniculum vulgare Mill. var. dulce) and bitter fennel fruits (F. vulgare Mill. var. vulgare) growing in Turkey.
Natural Product Research, 2008Co-Authors: Belgin Coşge, Mustafa Kiralan, Bilal GürbüzAbstract:Oil content in sweet and bitter fennels was obtained 12.22% and 14.41%, respectively. The C18:1 c6, C18:2, C18:1 c9 and C16:0 acids corresponding to ∼97% of total oil was recorded as principal fatty acids. The ratios of essential oil from sweet and bitter fennels were found similar (average 3.00%). Trans-Anethole, estragole and fenchone were found to be the main constituents in both fennels. The compound with the highest value in the two oil samples was Trans-Anethole as 95.25% (sweet) and 75.13% (bitter). While estragole was found in bitter fennel oil in a remarkable amount (15.51%), sweet fennel oil contained small amounts of estragole (2.87%). Fenchone was found
M. Soledad Pérez-coello - One of the best experts on this subject based on the ideXlab platform.
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Volatile components and key odorants of fennel (Foeniculum vulgare Mill.) and thyme (Thymus vulgaris L.) oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction
Journal of Agricultural and Food Chemistry, 2005Co-Authors: M. Consuelo Díaz, Ignacio Javier Díaz-maroto Hidalgo, Eva Sánchez-palomo, M. Soledad Pérez-coelloAbstract:Volatile oil extracts of fennel seeds (Foeniculum vulgare Mill.) and thyme leaves (Thymus vulgaris L.) were obtained by simultaneous distillation-extraction (SDE) and supercritical fluid extraction (SFE) and analyzed by gas chromatography-mass spectrometry (GC-MS). In general, fennel oil extracted by SDE and SFE showed similar compositions, with Trans-Anethole, estragole, and fenchone as the main components. In contrast, thymol and p-cymene, the most abundant compounds in thyme leaves, showed big differences, with generally higher amounts of monoterpenes obtained by SDE. However, in this case, the differences between the extracts were higher. Key odorants of fennel seeds determined by gas chromatography-olfactometry (GC-O) showed similar patterns when applying SDE and SFE. Trans-Anethole (anise, licorice), estragole (anise, licorice, sweet), fenchone (mint, camphor, warm), and 1-octen-3-ol (mushroom) were the most intense odor compounds detected in fennel extracts. Thymol and carvacrol, with oregano, thyme, and spicy notes, were identified as key compounds contributing to the aroma of thyme leaves.
Weibo Jiang - One of the best experts on this subject based on the ideXlab platform.
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antifungal activity of the essential oil of illicium verum fruit and its main component trans anethole
Molecules, 2010Co-Authors: Yongfu Huang, Jianglin Zhao, Ligang Zhou, Jihua Wang, Youwen Gong, Xujun Chen, Zejian Guo, Qi Wang, Weibo JiangAbstract:In order to identify natural products for plant disease control, the essential oil of star anise (Illicium verum Hook. f.) fruit was investigated for its antifungal activity on plant pathogenic fungi. The fruit essential oil obtained by hydro-distillation was analyzed for its chemical composition by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). Trans-Anethole (89.5%), 2-(1-cyclopentenyl)-furan (0.9%) and cis-anethole (0.7%) were found to be the main components among 22 identified compounds, which accounted for 94.6% of the total oil. The antifungal activity of the oil and its main component Trans-Anethole against plant pathogenic fungi were determined. Both the essential oil and Trans-Anethole exhibited strong inhibitory effect against all test fungi indicating that most of the observed antifungal properties was due to the presence of Trans-Anethole in the oil, which could be developed as natural fungicides for plant disease control in fruit and vegetable preservation.
Belgin Coşge - One of the best experts on this subject based on the ideXlab platform.
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characteristics of fatty acids and essential oil from sweet fennel foeniculum vulgare mill var dulce and bitter fennel fruits f vulgare mill var vulgare growing in turkey
Natural Product Research, 2008Co-Authors: Belgin Coşge, Mustafa Kiralan, Bilal GürbüzAbstract:Oil content in sweet and bitter fennels was obtained 12.22% and 14.41%, respectively. The C18:1 c6, C18:2, C18:1 c9 and C16:0 acids corresponding to ∼97% of total oil was recorded as principal fatty acids. The ratios of essential oil from sweet and bitter fennels were found similar (average 3.00%). Trans-Anethole, estragole and fenchone were found to be the main constituents in both fennels. The compound with the highest value in the two oil samples was Trans-Anethole as 95.25% (sweet) and 75.13% (bitter). While estragole was found in bitter fennel oil in a remarkable amount (15.51%), sweet fennel oil contained small amounts of estragole (2.87%). Fenchone was found <1% in sweet and ∼5% in bitter fennel. p-Anisaldehyde in bitter fennel essential oil, and α-pinene and γ-terpinene in sweet fennel essential oil were not recorded, and these compounds were found very low or <1%.
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Characteristics of fatty acids and essential oil from sweet fennel (Foeniculum vulgare Mill. var. dulce) and bitter fennel fruits (F. vulgare Mill. var. vulgare) growing in Turkey.
Natural Product Research, 2008Co-Authors: Belgin Coşge, Mustafa Kiralan, Bilal GürbüzAbstract:Oil content in sweet and bitter fennels was obtained 12.22% and 14.41%, respectively. The C18:1 c6, C18:2, C18:1 c9 and C16:0 acids corresponding to ∼97% of total oil was recorded as principal fatty acids. The ratios of essential oil from sweet and bitter fennels were found similar (average 3.00%). Trans-Anethole, estragole and fenchone were found to be the main constituents in both fennels. The compound with the highest value in the two oil samples was Trans-Anethole as 95.25% (sweet) and 75.13% (bitter). While estragole was found in bitter fennel oil in a remarkable amount (15.51%), sweet fennel oil contained small amounts of estragole (2.87%). Fenchone was found
