食品科学

• 营养卫生 • 上一篇    下一篇

柠檬烯微生物转化的研究进展

台亚楠,董 曼,任婧楠,潘思轶,王可兴,范 刚   

  1. 环境食品学教育部重点实验室,华中农业大学食品科学技术学院,湖北 武汉 430070
  • 出版日期:2014-09-15 发布日期:2014-09-12

Recent Advances in Biotransformation of Limonene

TAI Ya-nan, DONG Man, REN Jing-nan, PAN Si-yi, WANG Ke-xing, FAN Gang   

  1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology,Huazhong Agricultural University, Wuhan 430070, China
  • Online:2014-09-15 Published:2014-09-12

摘要:

柠檬烯是一种重要的功能性单萜,在食品中作为香精香料添加剂被广泛使用,其含氧衍生物具更高经济价值。与传统化学方法相比,微生物转化反应条件温和,区域和立体选择性好,环境友好且获得的为“天然”产品。本文介绍柠檬烯的微生物转化产物,分析柠檬烯的主要转化途径以及转化途径中的关键酶,并系统地综述影响生物转化的因素。

关键词: 柠檬烯, 生物转化, 代谢途径,

Abstract:

Limonene is one of the most widely distributed terpenes in nature, and is widely used as a flavor and fragrance
additive in food products. The biotransformation of limonene to more valuable oxygenated derivatives has emerged as an
attractive alternative. The reaction proceeds under mild conditions without generating toxic wastes, and the products obtained
with better regio-and enantioselectivity can be labeled as “natural”. Biotransformation products of limonene are described in
this paper. Meanwhile, the major biotransformation pathways and some enzymes involved are elucidated. Furthermore, this
paper provides a systematic review of the factors affecting the biotransformation of limonene.

Key words: limonene, biotransformation, metabolic pathway, enzyme

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