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http://dx.doi.org/10.3746/jkfn.2005.34.6.899

Optimization for Effective Bioproduction of Natural (-)-1-Octen-3-ol by Lipoxygenase and Hydroperoxide Lyase from Agaricus bisporus  

Kim, Kyoung-Ju (Dept. of Food Science & Technology, Sejong University)
Kim, Yong-Hwi (Dept. of Food Science & Technology, Sejong University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.6, 2005 , pp. 899-903 More about this Journal
Abstract
One of the most important volatile aroma compounds responsible for mushroom flavor is 1-octen-3-ol. To meet the demand for natural mushroom flavor, a study was needed for the production of natural chiral specific (-)-1-octen-3-ol that has higher flavor intensity than synthetic chiral mixtures of (+), and (-)-1-octen-3-ol. The biosynthesis of (-)-1-octen-3-ol was achieved by an aerobic oxidation using lipoxygenase (LOX) and hydroperoxide lyase (HPOL) isolated from commercially available mushrooms in Korean market. Safflower oil from Uiseong, Gyeongsangbuk-do, that contains $\geq75\%$ of linoleic acid, was hydrolyzed using lipase. The recovered linoleic acid was biotransformed to stereo-specific 10-hydroperoxy linoleic acid by LOX. 10- hydroperoxy linoleic acid was further cleaved to (-)-1-octen-3-ol by HPOL. A commercial bioprocess for the production of (-)-1-octen-3-ol was developed using a 5-liter jar fermenter with fruiting bodies of Agaricus bisporus harvested from Buyeo, Chungcheongnam-do. The maximum production of (-)-1-octen-3-o1 was achieved at $4^{\circ}C$, pH 6.5 and 800 rpm yielding 748 mg/kg of mushroom.
Keywords
Agaricus bisporus; biotransformation; hydroperoxide lyase (HPOL); lipoxygenase (LOX); 1-octen-3-ol;
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