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Article ; Online: Production of lactones for flavoring and pharmacological purposes from unsaturated lipids: an industrial perspective

Syed, Naziya / Singh, Suman / Chaturvedi, Shivani / Nannaware, Ashween Deepak / Khare, Sunil Kumar / Rout, Prasant Kumar

Critical Reviews in Food Science and Nutrition. 2023 Nov. 17, v. 63, no. 29 p.10047-10078

2023

Abstract: The enantiomeric pure and natural (+)-Lactones (C ≤ 14) with aromas obtained from fruits and milk are considered flavoring compounds. The flavoring value is related to the lactones’ ring size and chain length, which blend in varying concentrations to ... ...

Abstract	The enantiomeric pure and natural (+)-Lactones (C ≤ 14) with aromas obtained from fruits and milk are considered flavoring compounds. The flavoring value is related to the lactones’ ring size and chain length, which blend in varying concentrations to produce different stone-fruit flavors. The nature-identical and enantiomeric pure (+)-lactones are only produced through whole-cell biotransformation of yeast. The industrially important γ-decalactone and δ-decalactone are produced by a four-step aerobic-oxidation of ricinoleic acid (RA) following the lactonization mechanism. Recently, metabolic engineering strategies have opened up new possibilities for increasing productivity. Another strategy for increasing yield is to immobilize the RA and remove lactones from the broth regularly. Besides flavor impact, γ-, δ-, ε-, ω-lactones of the carbon chain (C8-C12), the macro-lactones and their derivatives are vital in pharmaceuticals and healthcare. These analogues are isolated from natural sources or commercially produced via biotransformation and chemical synthesis processes for medicinal use or as active pharmaceutical ingredients. The various approaches to biotransformation have been discussed in this review to generate more prospects from a commercial point of view. Finally, this work will be regarded as a magical brick capable of containing both traditional and genetic engineering technology while contributing to a wide range of commercial applications.
Keywords	biotransformation ; bricks ; carbon ; drugs ; flavor ; food science ; health services ; lactones ; milk ; nutrition ; ricinoleic acid ; synthesis ; yeasts ; Flavors ; pharmaceuticals ; macrolactones ; metabolic engineering
Language	English
Dates of publication	2023-1117
Size	p. 10047-10078.
Publishing place	Taylor & Francis
Document type	Article ; Online
ZDB-ID	1037504-1
ISSN	1549-7852 ; 1040-8398
ISSN (online)	1549-7852
ISSN	1040-8398
DOI	10.1080/10408398.2022.2068124
Database	NAL-Catalogue (AGRICOLA)

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Article: An Overview of Enzymes and Rate-Limiting Steps Responsible for Lipid Production in Oleaginous Yeast

Chaturvedi, Shivani / Bhattacharya, Amrik / Rout, Prasant K. / Nain, Lata / Khare, Sunil K.

Industrial biotechnology. 2022 Feb. 01, v. 18, no. 1

2022

Abstract: Global concern over climate change, depleting oil resources, and increasing crude oil prices has created demand for renewable and sustainable sources of fuels and chemicals. More than forty microbial genera, mainly yeasts and molds, have very high ... ...

Abstract	Global concern over climate change, depleting oil resources, and increasing crude oil prices has created demand for renewable and sustainable sources of fuels and chemicals. More than forty microbial genera, mainly yeasts and molds, have very high lipogenesis potential and also grow well on various carbon sources. This review summarizes the metabolic pathways of lipogenesis in yeast and key limiting factors that influence lipid production. Efforts by several researchers to promote overexpression and downregulation of key enzymes and responsible genes are also discussed. Attempts to increase lipid production at different steps during metabolic pathways are summarized. This work also covers constraints and bottlenecks for fatty acid production and a brief discussion of methods for increasing flux of lipogenic pathways and future prospects.
Keywords	biotechnology ; carbon ; climate change ; fatty acids ; lipogenesis ; oils ; petroleum ; yeasts
Language	English
Dates of publication	2022-0201
Size	p. 20-31.
Publishing place	Mary Ann Liebert, Inc.
Document type	Article
ISSN	1931-8421
DOI	10.1089/ind.2021.0003
Database	NAL-Catalogue (AGRICOLA)

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Article: Effect of Psidium guajava leaves extracts on thermo-lipid oxidation and Maillard pathway born food toxicant acrylamide in Indian staple food

Nagpal, Tanya / Alam, Shahenvaz / Khare, Sunil K. / Satya, Santosh / Chaturvedi, Shivani / Sahu, Jatindra K.

Journal of food science and technology. 2022 Jan., v. 59, no. 1

2022

Abstract: Deep frying of food is a common practice that leads to the formation of lipid oxidation products. These lipid oxidation products have a role in the Maillard reaction, which ultimately leads to the formation of cancer-causing and neurotoxic substance ... ...

Abstract	Deep frying of food is a common practice that leads to the formation of lipid oxidation products. These lipid oxidation products have a role in the Maillard reaction, which ultimately leads to the formation of cancer-causing and neurotoxic substance acrylamide. In this regard, the Psidium guajava leaves extract-treated sunflower oil on oxidative stability and acrylamide content in pooris a popular deep-fried staple food in India were studied and compared with synthetic antioxidant butylated hydroxytoluene (BHT) till four frying cycles. P. guajava leaves contain 173.33 ± 1.95 mg GAE/g extract total phenolic content and 20.43 ± 0.25 mg RUE/g extract total flavonoid content. Some of the phytochemicals in the extract were identified and quantified by HPTLC. P. guajava leaves extract (1 g) contained 0.039 mg gallic acid, 0.196 mg rutin, 0.021 mg naringenin, 0.059 mg ferulic acid. The IC₅₀ values for guava leaves extract, BHT, and ascorbic acid were 61.4, 30.4, 26.6 µg/mL, respectively. The peroxide and p-anisidine values indicated that P. guajava leaves extract inhibited lipid oxidation and provided oxidative stability. Pooris fried in P. guajava leaves extract-treated, BHT treated sunflower oil contained a lower acrylamide than pooris fried in control sunflower oil.
Keywords	Maillard reaction ; Psidium guajava ; acrylamides ; antioxidants ; ascorbic acid ; butylated hydroxytoluene ; ferulic acid ; fried foods ; gallic acid ; guavas ; lipid peroxidation ; naringenin ; neurotoxicity ; oxidation ; oxidative stability ; rutin ; staple foods ; sunflower oil ; India
Language	English
Dates of publication	2022-01
Size	p. 86-94.
Publishing place	Springer India
Document type	Article
ZDB-ID	242498-8
ISSN	0975-8402 ; 0022-1155
ISSN (online)	0975-8402
ISSN	0022-1155
DOI	10.1007/s13197-021-04984-y
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Production of lactones for flavoring and pharmacological purposes from unsaturated lipids: an industrial perspective.

Syed, Naziya / Singh, Suman / Chaturvedi, Shivani / Nannaware, Ashween Deepak / Khare, Sunil Kumar / Rout, Prasant Kumar

Critical reviews in food science and nutrition

2022 Volume 63, Issue 29, Page(s) 10047–10078

Abstract: The enantiomeric pure and natural (+)-Lactones (C ≤ 14) with aromas obtained from fruits and milk are considered flavoring compounds. The flavoring value is related to the lactones' ring size and chain length, which blend in varying concentrations to ... ...

Abstract	The enantiomeric pure and natural (+)-Lactones (C ≤ 14) with aromas obtained from fruits and milk are considered flavoring compounds. The flavoring value is related to the lactones' ring size and chain length, which blend in varying concentrations to produce different stone-fruit flavors. The nature-identical and enantiomeric pure (+)-lactones are only produced through whole-cell biotransformation of yeast. The industrially important γ-decalactone and δ-decalactone are produced by a four-step aerobic-oxidation of ricinoleic acid (RA) following the lactonization mechanism. Recently, metabolic engineering strategies have opened up new possibilities for increasing productivity. Another strategy for increasing yield is to immobilize the RA and remove lactones from the broth regularly. Besides flavor impact, γ-, δ-, ε-, ω-lactones of the carbon chain (C8-C12), the macro-lactones and their derivatives are vital in pharmaceuticals and healthcare. These analogues are isolated from natural sources or commercially produced via biotransformation and chemical synthesis processes for medicinal use or as active pharmaceutical ingredients. The various approaches to biotransformation have been discussed in this review to generate more prospects from a commercial point of view. Finally, this work will be regarded as a magical brick capable of containing both traditional and genetic engineering technology while contributing to a wide range of commercial applications.
MeSH term(s)	Metabolic Engineering ; Lactones/chemistry ; Lactones/metabolism ; Biotransformation ; Oxidation-Reduction ; Saccharomyces cerevisiae/metabolism
Chemical Substances	Lactones
Language	English
Publishing date	2022-05-09
Publishing country	United States
Document type	Review ; Journal Article
ZDB-ID	1037504-1
ISSN	1549-7852 ; 1040-8398
ISSN (online)	1549-7852
ISSN	1040-8398
DOI	10.1080/10408398.2022.2068124
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Biocatalyst for the synthesis of natural flavouring compounds as food additives: Bridging the gap for a more sustainable industrial future.

Singh, Suman / Kumar Sharma, Praveen / Chaturvedi, Shivani / Kumar, Prashant / Deepak Nannaware, Ashween / Kalra, Alok / Kumar Rout, Prasant

Food chemistry

2023 Volume 435, Page(s) 137217

Abstract: Biocatalysis entails the use of purified enzymes in the manufacturing of flavouring chemicals food industry as well as at the laboratory level. These biocatalysts can significantly accelerate organic chemical processes and improve product ... ...

Abstract	Biocatalysis entails the use of purified enzymes in the manufacturing of flavouring chemicals food industry as well as at the laboratory level. These biocatalysts can significantly accelerate organic chemical processes and improve product stereospecificity. The unique characteristics of biocatalyst helpful in synthesizing the environmentally friendly flavour and aroma compounds used as a food additive in foodstuffs. With methods like enzyme engineering on biotechnological interventions the efficient tuning of produce will fulfil the needs of food industry. This review summarizes the biosynthesis of different flavour and aroma component through microbial catalysts and using advanced techniques which are available for enzyme improvement. Also pointing out their benefits and drawbacks for specific technological processes necessary for successful industrial application of biocatalysts. The article covers the market scenario, cost economics, environmental safety and regulatory framework for the production of food flavoured chemicals by the bioprocess engineering.
MeSH term(s)	Food Additives ; Biotechnology/methods ; Flavoring Agents ; Biocatalysis ; Organic Chemicals
Chemical Substances	Food Additives ; Flavoring Agents ; Organic Chemicals
Language	English
Publishing date	2023-08-19
Publishing country	England
Document type	Journal Article ; Review
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2023.137217
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Biotransformation of ricinoleic acid to γ-decalactone using novel yeast strains and process optimization by applying Taguchi model.

Singh, Suman / Deepa, Nikky / Rastogi, Dheerendra / Chaturvedi, Shivani / Syed, Naziya / Singh, Akanksha / Nannaware, Ashween Deepak / Rout, Prasant Kumar

Journal of biotechnology

2023 Volume 377, Page(s) 34–42

Abstract: Flavour molecules are generated now-a-days through microbial fermentation on a commercial scale. γ-Decalactone (GDL) is an important molecule due to its long-lasting flavouring impact as buttery, coconut and peach-type. In the current study, 33 ... ...

Abstract	Flavour molecules are generated now-a-days through microbial fermentation on a commercial scale. γ-Decalactone (GDL) is an important molecule due to its long-lasting flavouring impact as buttery, coconut and peach-type. In the current study, 33 microorganisms were isolated from different fruit sources, and their screening for target GDL production was performed. Using DNA sequencing, two potential strains yielding good amounts of GDL were identified from pineapple and strawberry fruits. The identified strains were Metschnikowia vanudenii (OP954735) and Candida parapsilosis (OP954733), and further optimized by Taguchi method. The effectiveness of lactone production is influenced by the rate of microbial growth under various operating conditions. The factors such as substrate concentration, pH, temperature, cell density and rotation (rpm) with 3 levels were applied for the GDL production using M. vanudenii (OP954735) and C. parapsilosis (OP954733) strains. The results revealed that the highest molar conversion of GDL was 24.69% (115.7 mg/g quantitative yield) and 52.69% (272.0 mg/g quantitative yield) at the optimal conditions using SB-62 and PA-19 strains, respectively. The two novel strains are reported for the first time for production of γ-decalactone and overall, this study opens up the possibility of using Taguchi design for large scale up process development for producing food flavours utilising environmentally friendly natural strains.
MeSH term(s)	Yeasts/genetics ; Yeasts/metabolism ; Lactones/chemistry ; Biotransformation
Chemical Substances	ricinoleic acid (I2D0F69854) ; decan-4-olide (7HLS05KP9O) ; Lactones
Language	English
Publishing date	2023-10-15
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	843647-2
ISSN	1873-4863 ; 0168-1656 ; 1389-0352
ISSN (online)	1873-4863
ISSN	0168-1656 ; 1389-0352
DOI	10.1016/j.jbiotec.2023.10.004
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Article: Environment‐Friendly Synergistic Abiotic Stress for Enhancing the Yield of Lipids from Oleaginous Yeasts

Chaturvedi, Shivani / Sadaf, Ayesha / Bhattacharya, Amrik / Rout, Prasant Kumar / Nain, Lata / Khare, Sunil Kumar

European journal of lipid science and technology. 2021 Nov., v. 123, no. 11

2021

Abstract: The microbial lipids isolated from oleaginous yeasts are a potential alternative to tree borne oils. There is a need to optimize and enhance the production of lipid by various stress approaches. In the present study, yeasts are subjected to physico‐ ... ...

Abstract	The microbial lipids isolated from oleaginous yeasts are a potential alternative to tree borne oils. There is a need to optimize and enhance the production of lipid by various stress approaches. In the present study, yeasts are subjected to physico‐chemical stresses, and growth, as well as lipid concentration at different time intervals are monitored. It is found that the nanoparticles (NP) such as Ag‐NP and Zn‐NP have an inhibitory effect on yeast growth. Most yeast strains show an increase in growth and lipid accumulation when ionic liquid (1‐ethyl‐3‐methylimidazolium acetate) ([EMIM][OAc]) and table salt (NaCl) stress are applied. Lipid is chemically characterized using gas chromatography furnished with flame ionization detector (GC‐FID), GC/MS, and NMR techniques. It contains a higher percentage of saturated fatty acids (SFA: 74.3%), monounsaturated fatty acids (19.1%) with low amounts of polyunsaturated fatty acids (1.9%). The thermo‐stability study reveals that the lipid have higher volatility (380–410 °C) as closely compared with coconut oil, and much lower with respect to the winged bean oil (430–470 °C). The melting point of the lipids (37 °C) is determined through differential scanning calorimetry (DSC). The DSC and physico‐chemical properties are supported that the yeast lipids may use as a cocoa‐butter substitute. Production of lipid under NaCl stress (200 × 10⁻³ m) is more than 60.4% higher as compared to the control. However, the combined stress effect of NaCl (200 × 10⁻³ m) and 15 × 10⁻³ m of [EMIM][OAc] results in more than 96.4% yield of lipid. The exchange of inorganic and organic ions in combined treatment forces the microbial cells to accumulate more amounts of lipid, which may form a lipid‐emulsion layer to protect the cell from osmosis. It is interestingly observed that the stress cells shift the flux to accumulate a significantly improved percentage of SFA, which could be provided better protection cover due to its expanded structure, less reactive characteristics, and completely insoluble nature in ionic‐aqueous solvent. Practical applications: Oleaginous yeast is multiplied in a very limited space, and easily scalable for sustainable production of lipid to meet its commercial demand. This novel approach for enhancing the yield of lipid with the application of synergistic stress in between NaCl and the green solvent (ionic liquid) is being reported for the first time. This lipid has potential alternative applications as cocoa‐butter.
Keywords	Psophocarpus tetragonolobus ; acetates ; cocoa butter ; coconut oil ; flame ionization ; ionic liquids ; lipid content ; osmosis ; salt stress ; table salt ; thermal stability ; yeasts
Language	English
Dates of publication	2021-11
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	2003265-1
ISSN	1438-7697
ISSN	1438-7697
DOI	10.1002/ejlt.202000376
Database	NAL-Catalogue (AGRICOLA)

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Article: Overexpression and repression of key rate‐limiting enzymes (acetyl CoA carboxylase and HMG reductase) to enhance fatty acid production from Rhodotorula mucilaginosa

Chaturvedi, Shivani / Gupta, Amit K / Bhattacharya, Amrik / Dutta, Tanmay / Nain, Lata / Khare, Sunil K

Journal of basic microbiology. 2021 Jan., v. 61, no. 1

2021

Abstract: Implementing two‐way strategies to enhance the lipid production in Rhodotorula mucilaginosa with the help of metabolic engineering was focused on the overexpression of acetyl coenzyme A carboxylase (ACC1 carboxylase) gene and repression of 3‐hydroxy 3‐ ... ...

Abstract	Implementing two‐way strategies to enhance the lipid production in Rhodotorula mucilaginosa with the help of metabolic engineering was focused on the overexpression of acetyl coenzyme A carboxylase (ACC1 carboxylase) gene and repression of 3‐hydroxy 3‐methylglutaryl reductase (HMG‐CoA reductase). Using an inducer (sodium citrate) and inhibitor (rosuvastatin), the amounts of biomass, lipid, and carotenoid were estimated. In the presence of inhibitor (200 mM), 62% higher lipid concentration was observed, while 44% enhancement was recorded when inducer (3 mM) was used. A combination of both inhibitor and inducer resulted in a 57% increase in lipid concentration by the oleaginous yeast. These results were again confirmed by real‐time polymerase chain reaction by targeting the expression of the genes coding for ACC1 carboxylase and 13‐fold increase was recorded in the presence of inducer as compared with control. This combined strategy (inducer and inhibitor use) has been reported for the first time as far as the best of our knowledge. The metabolic engineering strategies reported here will be a powerful approach for the enhanced commercial production of lipids.
Keywords	Rhodotorula rubra ; acetyl-CoA carboxylase ; biomass ; carotenoids ; fatty acids ; genes ; knowledge ; lipid content ; metabolic engineering ; quantitative polymerase chain reaction ; sodium citrate ; yeasts
Language	English
Dates of publication	2021-01
Size	p. 4-14.
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	NAL-light ; JOURNAL ARTICLE
ZDB-ID	632513-0
ISSN	1521-4028 ; 0233-111X
ISSN (online)	1521-4028
ISSN	0233-111X
DOI	10.1002/jobm.202000407
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Article: Effect of

Nagpal, Tanya / Alam, Shahenvaz / Khare, Sunil K / Satya, Santosh / Chaturvedi, Shivani / Sahu, Jatindra K

Journal of food science and technology

2021 Volume 59, Issue 1, Page(s) 86–94

Abstract	Deep frying of food is a common practice that leads to the formation of lipid oxidation products. These lipid oxidation products have a role in the Maillard reaction, which ultimately leads to the formation of cancer-causing and neurotoxic substance acrylamide. In this regard, the Supplementary information: The online version contains supplementary material available at (10.1007/s13197-021-04984-y).
Language	English
Publishing date	2021-01-26
Publishing country	India
Document type	Journal Article
ZDB-ID	242498-8
ISSN	0975-8402 ; 0022-1155
ISSN (online)	0975-8402
ISSN	0022-1155
DOI	10.1007/s13197-021-04984-y
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Influence of Composted Biodiesel Cake on Growth, Yield, and Micronutrient Composition of Tomato

Chaturvedi, Shivani

Communications in soil science and plant analysis. 2011 Nov-Dec, v. 42, no. 20-22

2011

Abstract: There has been growing interest in commercial plantations of Jatropha curcas and Pongamia pinnata because of their ability to produce biodiesel fuel. A substantial portion of the by-product of the biodiesel extraction process is the de-oiled cake. Prior ... ...

Abstract	There has been growing interest in commercial plantations of Jatropha curcas and Pongamia pinnata because of their ability to produce biodiesel fuel. A substantial portion of the by-product of the biodiesel extraction process is the de-oiled cake. Prior research has demonstrated its potential to be gainfully utilized as organic fertilizer in composted form. The commercial utilization, however, is still a distant dream as more research is required to obtain optimal proportions and demonstrate their efficacy on specific crops. The present study was conducted to assess the influence of composted de-oiled cakes of Jatropha curcas and Pongamia pinnata wastes on the growth, yield, color, and macronutrient and micronutrient composition of Lycopersicon esculentum (cultivar Bezosheetal) fruits. The composted cake was added to soil in various proportions. The results indicate that addition of the composted organic wastes improve availability of nitrogen (N), phosphorus (P), potassium (K), and calcium (Ca), as well as key micronutrients such as iron (Fe), copper (Cu), and manganese (Mn) in soil. Consequently, a significant improvement in yield and protein was observed in the tomato crops grown in the soil applied with specific composted proportions. The availability of micronutrients in the fruit was also enhanced, although there was reduction in color parameters. Thus, Jatropha- and Pongamia-based composted fertilizers have demonstrated their utility as commercially viable alternative to chemical fertilizers.
Keywords	Jatropha curcas ; Millettia pinnata ; Solanum lycopersicum var. lycopersicum ; biodiesel ; calcium ; color ; copper ; crops ; fruits ; iron ; manganese ; nitrogen ; organic fertilizers ; organic wastes ; phosphorus ; plantations ; potassium ; soil ; tomatoes
Language	English
Dates of publication	2011-11
Size	p. 2642-2653.
Document type	Article
ZDB-ID	419718-5
ISSN	1532-2416 ; 0010-3624
ISSN (online)	1532-2416
ISSN	0010-3624
Database	NAL-Catalogue (AGRICOLA)

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