6533b838fe1ef96bd12a46fa
RESEARCH PRODUCT
Fatty acid hydroperoxide lyase of green bell pepper: cloning in Yarrowia lipolytica and biogenesis of volatile aldehydes
Patricia Santiago-gomezGerald BourelBethuel NthangeniBethuel NthangeniFlorence HussonJean-marc BelinJean-marc Nicaudsubject
0106 biological sciencesEXPRESSIONBioconversionVOLATILE COMPOUNDSBioengineeringBiology01 natural sciencesApplied Microbiology and BiotechnologyBiochemistryCLONING03 medical and health sciencesSUBSTRATEBiotransformation010608 biotechnologyYeast extractLyase activity030304 developmental biologychemistry.chemical_classificationHYDROPHOBICITY0303 health sciencesBIOCONVERSIONfungiYarrowiabiology.organism_classificationLyaseYeastYARROWIA LIPOLYTICAHYDROPEROXIDE LYASEEnzyme[SDV.MP]Life Sciences [q-bio]/Microbiology and ParasitologychemistryBiochemistryWHOLE CELLSFATTY ACIDBiotechnologydescription
Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondiales sur les Fruits, les Légumes et la Pomme de terre. Période 2000-2012. http://prodinra.inra.fr/record/256699; International audience; Fatty acid hydroperoxide lyase (HPO lyase) is a cytochrome P450 acting on fatty acid hydroperoxides in many organisms. The expression of green bell pepper HPO lyase in the yeast Yarrowia lipolytica is described for the first time. HPO lyase activity from yeast extract and whole yeast cells is measured and aldehydes production from yeast extract and whole yeast cells is compared. 1200 U/L reaction medium were obtained after 96 h of culture on olive oil rich medium. The quantity of C6-aldehydes produced is the highest (350 mg/L reaction medium) when hydroperoxides are added directly in the culture medium supplemented with olive oil.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2004-09-01 |