35734-61-3Relevant academic research and scientific papers
Selective oxygenation of ionones and damascones by fungal peroxygenases
Aranda, Carmen,Babot, Esteban D.,Del R?o, José C.,Gutiérrez, Ana,Hofrichter, Martin,Kiebist, Jan,Mart?nez, Angel T.,Scheibner, Katrin,Ullrich, René
, p. 5375 - 5383 (2020/06/08)
Apocarotenoids are among the most highly valued fragrance constituents, being also appreciated as synthetic building blocks. This work shows the ability of unspecific peroxygenases (UPOs, EC1.11.2.1) from several fungi, some of them being described recently, to catalyze the oxyfunctionalization of α- and β-ionones and α- and β-damascones. Enzymatic reactions yielded oxygenated products such as hydroxy, oxo, carboxy, and epoxy derivatives that are interesting compounds for the flavor and fragrance and pharmaceutical industries. Although variable regioselectivity was observed depending on the substrate and enzyme, oxygenation was preferentially produced at the allylic position in the ring, being especially evident in the reaction with α-ionone, forming 3-hydroxy-α-ionone and/or 3-oxo-α-ionone. Noteworthy were the reactions with damascones, in the course of which some UPOs oxygenated the terminal position of the side chain, forming oxygenated derivatives (i.e., the corresponding alcohol, aldehyde, and carboxylic acid) at C-10, which were predominant in the Agrocybe aegerita UPO reactions, and first reported here.
The efficient and selective biocatalytic oxidation of norisoprenoid and aromatic substrates by CYP101B1 from Novosphingobium aromaticivorans DSM12444
Hall, Emma A.,Bell, Stephen G.
, p. 5762 - 5773 (2015/03/05)
CYP101B1 from Novosphingobium aromaticivorans DSM12444 is a homologue of CYP101A1 (P450cam) from Pseudomonas putida and the CYP101D1, CYP101D2 and CYP101C1 enzymes from the same bacterium. CYP101B1 binds norisoprenoids more tightly than camphor and efficiently hydroxylates substrates in combination with ferredoxin reductase, ArR, and [2Fe-2S] ferredoxin, Arx, electron transfer partners. The norisoprenoids, α-ionone and β-damascone are both oxidised by CYP101B1 with high product formation activity, >500 min-1. α-Ionone oxidation occurred regioselectively at the allylic C3 position while β-damascone was hydroxylated predominantly at C3, 86%, with the main competing minor product arising from oxidation at the allylic C4 position (11%). When incorporated into a whole-cell oxidation system, with ArR and Arx, CYP101B1 is also capable of oxidising the aromatic compound indole. Other aromatic molecules including phenylcyclohexane and p-cymene were tested and both were hydroxylated by CYP101B1. Phenylcyclohexane was selectively oxidised to trans-4-phenylcyclohexanol while p-cymene was hydroxylated at the benzylic carbons to yield a mixture of isopropylbenzyl alcohol and p-α,α-trimethylbenzylalcohol. Trans-4-Phenylcyclohexanol was formed with a product formation rate of 141 min-1 and was five times more active than the oxidation of p-cymene. This journal is
Structural analysis of CYP101C1 from Novosphingobium aromaticivorans DSM12444
Ma, Ming,Bell, Stephen G.,Yang, Wen,Hao, Yiming,Rees, Nicholas H.,Bartlam, Mark,Zhou, Weihong,Wong, Luet-Lok,Rao, Zihe
experimental part, p. 88 - 99 (2011/12/15)
CYP101C1 from Novosphingobium aromaticivorans DSM12444 is a homologue of CYP101D1 and CYP101D2 enzymes from the same bacterium and CYP101A1 from Pseudomonas putida. CYP101C1 does not bind camphor but is capable of binding and hydroxylating ionone derivatives including α- and β-ionone and β-damascone. The activity of CYP101C1 was highest with β-damascone (kcat=86 s-1) but α-ionone oxidation was the most regioselective (98% at C3). The crystal structures of hexane-2,5-diol- and β-ionone-bound CYP101C1 have been solved; both have open conformations and the hexanediol-bound form has a clear access channel from the heme to the bulk solvent. The entrance of this channel is blocked when β-ionone binds to the enzyme. The heme moiety of CYP101C1 is in a significantly different environment compared to the other structurally characterised CYP101 enzymes. The likely ferredoxin binding site on the proximal face of CYP101C1 has a different topology but a similar overall positive charge compared to CYP101D1 and CYP101D2, all of which accept electrons from the ArR/Arx class I electron transfer system.Crystal clear: CYP101C1 oxidises ionone derivatives fast (kcat≤86 s-1) and with high regioselectivity (≤98%). Its crystal structure (shown) provides structural insights into how this enzyme differs from those that bind camphor from the same CYP family, and further information on how open conformations of CYP enzymes are involved in substrate entry and binding.
Acid-catalyzed hydrolysis of alcohols and their β-D-glucopyranosides
Skouroumounis, George K.,Sefton, Mark A.
, p. 2033 - 2039 (2007/10/03)
The hydrolysis, in model wine at pH 3, of the allylic, homoallylic, and propargylic glycosides, geranylβ-D-glucopyranoside, [3'-(1'-cyclohexenyl)- 1'-methyl-2'-propynyl]-β-D-glucopyranoside, (3'RS,9'SR)(3'-hydroxy-5'- megastigmen-7-yn-9-yl)-β-D-glucopyranoside, (3',5',5'-trimethyl-3'- cyclohexenyl)-β-D-glucopyranoside, E-(7'-oxo-5',8'-megastigmadien-3'-yl)-β- D-glucopyranoside (3-hydroxy-β-damascone-β-D-glucopyranoside), and their corresponding aglycons has been studied. In general, aglycons were more rapidly converted to transformation products than were the corresponding glucosides. Glycoconjugation of geraniol in grapes is a process that reduces the flavor impact of this compound in wine, not only because geraniol is an important flavor component of some wines but also because the rate of formation of other flavor compounds from geraniol during bottle-aging is reduced. However, when flavor compounds such as β-damascenone are formed in competition with flavorless byproducts, such as 3-hydroxy-β-damascone, by acid-catalyzed hydrolytic reactions of polyols, then glycoconjugation is a process that could enhance as well as suppress the formation of flavor, depending on the position of glycosylation. (3'RS,9'SR)-(3'-Hydroxy-5'- megastigmen-7'-yn-9'-yl)-β-D-glucopyranoside hydrolyzed more slowly but gave a higher proportion of β-damascenone in the products than did the aglycon at 50 °C. Reaction temperature also effected the relative proportion of the hydrolysis products. Accelerated studies do not parallel natural processes precisely but only approximate them.
C13-norisoprenoid glucoconjugates from lulo (Solanum quitoense L.) leaves
Osorio, Coralia,Duque, Carmenza,Fujimoto, Yoshinori
, p. 1641 - 1645 (2007/10/03)
With the aid of multilayer coil countercurrent chromatography, subsequent acetylation, and liquid chromatographic purification of a glycosidic mixture obtained from lulo (Solanum quitoense L.) leaves, three C13-norisoprenoid glucoconjugates were isolated in pure form. Their structures were elucidated by NMR, MS, and CD analyses to be the novel (6R,9R)-13-hydroxy-3-oxo-α-ionol 9-O-β-D-glucopyranoside (4a), the uncommon (3S,5R,8R)-3,5-dihydroxy-6,7-megastigmadien-9-one 5-O-β-D-glucopyranoside (citroside A) (5a), and the known (6S,9R)-vomifoliol 9-O-β-D-glucopyranoside (6a). Enzymatic treatment of compound 5a showed the formation of 3-hydroxy- 7,8-didehydro-β-ionone (7), an important lulo peeling volatile, which in its turn after chemical reduction and heated acid catalyzed rearrangement generates β-damascenone (9) and 3-hydroxy-β-damascone (10).
Precursors of Damascenone in Fruit Juices
Skouroumounis, George K.,Massy-Westropp, Ralph A.,Sefton, Mark A.,Williams, Patrick J.
, p. 3533 - 3536 (2007/10/02)
The acid-catalysed reactions of 6,7-megastigmadiene-3,5,9-triol and the β-D-glucosides of 5-megastigmen-7-yne-3,9-diol and 3-hydroxy-β-damascenone have been studied in relation to the formation of damascenone.The results show that hydrolysis of the allene triol could account for damascenone formation in the juices of grapes and other fruits.
ISOLATION OF A GLUCOSIDIC PRECURSOR OF DAMASCENONE FROM LYCIUM HALIMIFOLIUM MIL.
Naef, Regula,Velluz, Alain,Thommen, Walter
, p. 6521 - 6522 (2007/10/02)
A precursor of damascenone (1), 3-(2,4-dihydroxy-2,6,6-trimethylcyclohexylidene)-1-methylprop-2-enyl β-D-glucopyranoside (4), was isolated from the leaves of Lycium halimifolium Mil. (Solanaceae) and characterized as its pentaacetate 5.
Norisoprenoids in Vitis vinifera White Wine Grapes and the Identification of a Precursor of Damascenone in These Fruits
Sefton, Mark A.,Skouroumounis, George K.,Massy-Westropp, Ralph A.,Williams, Patrick J.
, p. 2071 - 2084 (2007/10/02)
Twenty-four norisoprenoids, which are either free volatile components of juices of Vitis vinifera cvv.Chardonnay, Semillon and Sauvignon Blanc, or are liberated by glycosidase enzyme, or acid hydrolysis of extracts of these juices, have been identified.Eleven of these norisoprenoids are reported as grape products for the first time.The hypothetical 7-oxomegastigmane precursors, grasshopper ketone (5) and megastigm-5-en-7-yne-3,9-diol (10), as well as the related allene, 9-hydroxymegastigma-4,6,7-trien-3-one (6), have been observed for the first time, cooccurring with damascenone (1), 3-hydroxy-β-damascone (2), 3-oxo-β-damascone (3) and 3-oxo-α-damascone (4).Hydrolytic studies have shown that megastigm-5-en-7-yne-3,9-diol (10) is a precursor of damascenone (1) and 3-hydroxy-β-damascone (2) during wine conservation.
147. Model reactions for the biosynthesis of damascone-related compounds and their preparative application
Ohloff, Guenther,Rautenstrauch, Valentin,Schulte-Elte, Karl H.
, p. 1503 - 1513 (2007/10/10)
We report a new general synthesis of damasconcs. In the presence of acids, 7, 8-dehydro-β-ionole (10) or the related diols 11 are converted into a mixture of β-damascone (2) and the 7, 8-dehydrotheaspiranes (19). In the same way the 6-hydroxy-7, 8-dehydro-α-ionoles 12 are transformed into a mixture of β-damascenone (3) and the 8-oxatheaspiranes (20). The reaction provides access to damascone derivatives 4-7 which have been found in nature. These synthetic experiments lend support to our hypotheses concerning the biogenesis of damascones from suitable carotenoids or their metabolites.
