Synthesis of Isoamyl Fatty Acid Ester, a Flavor Compound, by Immobilized Rhodococcus Cutinase.

Isoamyl fatty acid esters (IAFEs) are widely used as fruity flavor compounds in the food industry. In this study, various IAFEs were synthesized from isoamyl alcohol and various fatty acids using a cutinase enzyme (Rcut) derived from Rhodococcus bacteria. Rcut was immobilized on methacrylate divinylbenzene beads and used to synthesize isoamyl acetate, butyrate, hexanoate, octanoate, and decanoate. Among them, Rcut synthesized isoamyl butyrate (IAB) most efficiently. Docking model studies showed that butyric acid was the most suitable substrate in terms of binding energy and distance from the active site serine (Ser114) γ-oxygen. Up to 250 mM of IAB was synthesized by adjusting reaction conditions such as substrate concentration, reaction temperature, and reaction time. When the enzyme reaction was performed by reusing the immobilized enzyme, the enzyme activity was maintained at least six times. These results demonstrate that the immobilized Rcut enzyme can be used in the food industry to synthesize a variety of fruity flavor compounds, including IAB.

Synthesis of New Multifunctional Linolenic Acid Vanillyl Ester and Investigation of Antioxidant and Antibacterial Activities.

Vanillyl alcohol (VA) possesses potent antioxidant activity, yet its applicability is hindered by its limited solubility in emulsions or non-polar organic solvents. Conversely, long-chain polyunsaturated fatty acids exhibit antibacterial properties. The combination of these compounds offers the prospect of developing novel phenolic lipid compounds with dual antioxidant and antibacterial activities, alongside enhanced solubility capabilities. In this investigation, linolenic acid vanillyl ester (LAVE) was synthesized from VA and linseed oil (LO) through a transesterification reaction employing immobilized lipase. Optimization of LAVE production was achieved by varying reaction temperature, substrate concentration, and reaction time. LAVE demonstrated efficacy in scavenging both 2,2-diphenyl-1-picryhydrazyl and 2,2'-azino-bis (3-ethylbenthiazoline-6-sulphonic acid) radicals in organic solvents. Antioxidant testing via lipid oxidation analysis revealed that LAVE, when distributed within emulsions, effectively impeded the formation of conjugated dienes and conjugated trienes. Furthermore, LAVE exhibited antibacterial activity against four strains of spoilage bacteria: Bacillus subtilis, Bacillus coagulans, Pseudomonas fluorescens, and Alcaligenes faecalis. Zeta potential analysis substantiated the binding of LAVE to the bacterial cell surface. Propidium iodide uptake assay and fluorescence microscopy further elucidated that LAVE induces cell lysis by augmenting membrane permeability.