Synthesis of the character impact compound raspberry ketone and additional flavoring phenylbutanoids of biotechnological interest with Corynebacterium glutamicum

• DOI: 10.1186/s12934-020-01351-y
• Publication Date: 2020-04-21T16:10:49Z
• Authors: Lars Milke; Mario Mutz; Jan Marienhagen
• Keywords: Corynebacterium glutamicum; Blowing a raspberry

Abstract Background The phenylbutanoid 4-(4-hydroxyphenyl)butan-2-one, commonly known as raspberry ketone, is responsible for the typical scent and flavor of ripe raspberries. Chemical production nature-identical ketone well established this compound frequently used to food, beverages perfumes. However, high demand natural but low abundance in raspberries, render one most expensive flavoring components. Results In study, Corynebacterium glutamicum was engineered microbial synthesis character impact from supplemented p -coumaric acid. context, NADPH-dependent curcumin/dihydrocurcumin reductase CurA Escherichia coli employed catalyze final step it provides a hitherto unknown benzalacetone activity. combination with 4-coumarate: CoA ligase parsley ( Petroselinum crispum ) monofunctional synthase Chinese rhubarb Rheum palmatum ), constitutes synthetic pathway C. . resulting strain accumulated up 99.8 mg/L (0.61 mM) ketone. addition, supplementation other phenylpropanoids allowed two naturally-occurring phenylbutanoids, zingerone (70 mg/L, 0.36 benzylacetone (10.5 0.07 mM). Conclusion aromatic product portfolio extended towards phenylbutanoids benzylacetone. Key success identification E. having We believe, that constructed represents versatile platform at larger scale.