Peroxisomal β-oxidation and Production of γ-decalactone by the Yeast Rhodotorula aurantiaca

  • Mohamed ALCHIHAB University of Liege, Walloon Center of Industrial Biology, Departament of Bio-industries, Agro-Bio Tech Gembloux,
  • Robin DUBOIS-DAUPHIN University of Liege, Walloon Center of Industrial Biology, Departament of Bio-industries, Agro-Bio Tech Gembloux,
  • Mario AGUEDO University of Liege, Departament of Industrial Organic Chemistry, Gembloux Agri-Bio Tech Passing Deported, 2, B-5030 Gembloux
  • Jacqueline DESTAIN University of Liege, Walloon Center of Industrial Biology, Departament of Bio-industries, Agro-Bio Tech Gembloux
  • Philippe THONART University of Liege, Walloon Center of Industrial Biology, Departament of Bio-industries, Agro-Bio Tech Gembloux

Abstract

γ-Decalactone is a fruity aroma compound resulting from the peroxisomal β-oxidation of ricinoleic acid by yeasts. During the β-oxidation of fatty acids, the acyl-CoA oxidase and thioesterase play an important role. In R. aurantiaca, we demonstrated the presence of partial gene sequences homologous to acyl-CoA oxidase and thioesterase involved in the pathways synthesis of γ-decalactone. This preliminary work is expected to characterize the relationship between the γ-decalactone production and the transcription of these partial gene sequences of R. aurantiaca probably involved in the oxidation of ricinoleic acid.

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Published
2010-09-24
How to Cite
ALCHIHAB, M., DUBOIS-DAUPHIN, R., AGUEDO, M., DESTAIN, J., & THONART, P. (2010). Peroxisomal β-oxidation and Production of γ-decalactone by the Yeast Rhodotorula aurantiaca. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(2), 68-72. https://doi.org/10.15835/nbha3824881
Section
Research Articles