Mikrobiologiczne przemiany kwasu wanilinowego

Microbial transformation of vanillic acid
M. Kurek, I. Greń

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1. Wprowadzenie. 2. Mikrobiologiczny rozkład kwasu wanilinowego. 2.1. Demetylacja kwasu wanilinowego. 2.2. Dekarboksylacja kwasu wanilinowego. 2.3. Redukcja kwasu wanilinowego. 3. Synteza kwasu wanilinowego. 3.1. Synteza kwasu wanilinowego z kwasu ferulowego. 3.2. Synteza kwasu wanilinowego z eugenolu i izoeugenolu. 4. Podsumowanie

Abstract: Increasing demand for natural vanillic aroma in food industry as well as law restrictions for the usage of chemically synthesized compounds in natural fragrances caused large interest in vanillic production via biotechnological processes. Because vanillic acid is the main substrate for vanillic production, the knowledge of biological processes of its synthesis and the release from lignin is crucial for developing the optimal biotechnological processes. Some microorganisms are able to synthesize vanillic acid form naturally occurring compounds, such as ferulic acid, eugenol and isoeugenol using biotransformation reactions. Large amount of vanillin are produced by reduction of vanillic acid by carboxylic acid reductase (Car). Another pathways of vanillic acid transformation are based on its demethylation and decarboxylaction reactions. O-demethylases are NAH(P)H or tetrahydrofolic dependent enzymes. This review presents short characterization of vanillic acid transformation processes by microorganisms.

1. Introduction. 2. Microbial degradation of vanillic acid. 2.1. Demetylation of vanillic acid. 2.2. Decarboxylation of vanillic acid. 2.3. Reduction of vanillic acid. 3. Synthesis of vanillic acid. 3.1. Synthesis of vanillic acid from ferulic acid. 3.2. Synthesis of vanillic acid from eugenol and isoeugenol. 4. Summary