MYCOLab Ai Logo - gold and army green

Biosynthesis of (R)-(-)-1-octen-3-ol in Recombinant Saccharomyces cerevisiae with Lipoxygenase-1 and Hydroperoxide Lyase Genes from Tricholoma matsutake

Summary

This research shows how scientists can produce the distinctive mushroom flavor of matsutake using genetically modified yeast instead of harvesting the rare mushrooms themselves. This has several practical implications: • Could make matsutake flavoring more affordable and widely available for food products • Provides a sustainable alternative to wild mushroom harvesting • Demonstrates a way to produce natural food flavors through biotechnology • Could help preserve natural matsutake populations by reducing harvesting pressure • Opens possibilities for producing other valuable natural flavors using similar methods

Background

Tricholoma matsutake is a valuable edible mushroom found in Korea, Japan and China, known for its unique fragrance. The major component of its scent is (R)-(-)-1-octen-3-ol, which is biosynthesized from linoleic acid through sequential reactions of lipoxygenase and peroxide lyase. Due to difficulties in artificial cultivation of T. matsutake, there is interest in producing its flavor compounds through biotechnology.

Objective

To biosynthesize (R)-(-)-1-octen-3-ol by expressing T. matsutake lipoxygenase and hydroperoxide lyase genes in Saccharomyces cerevisiae and optimize the production conditions.

Results

The combination of lipoxygenase-1 and hydroperoxide lyase genes showed the highest efficiency in generating (R)-(-)-1-octen-3-ol. The optimal conditions were determined to be 3 mM linoleic acid substrate, 30°C incubation temperature, and 24 hours incubation time. The highest protein expression was observed at 16 hours of incubation. The biosynthesis was more efficient in cell lysates compared to the supernatant.

Conclusion

The study successfully demonstrated biosynthesis of (R)-(-)-1-octen-3-ol in recombinant S. cerevisiae expressing T. matsutake lipoxygenase-1 and hydroperoxide lyase genes. The optimal conditions for production were established, representing a significant step toward commercial production of this valuable flavor compound.
  • Published in:Journal of Microbiology and Biotechnology,
  • Study Type:Experimental Research,
  • Source: 10.4014/jmb.2001.01049
Scroll to Top