Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Synthesis of Isoamyl Fatty Acid Ester, a Flavor Compound, by Immobilized Rhodococcus Cutinase

  • Ye Won Jeon (Division of Biotechnology, The Catholic University of Korea) ;
  • Ha Min Song (Division of Biotechnology, The Catholic University of Korea) ;
  • Ka Yeong Lee (Division of Biotechnology, The Catholic University of Korea) ;
  • Yeong A Kim (Division of Biotechnology, The Catholic University of Korea) ;
  • Hyung Kwoun Kim (Division of Biotechnology, The Catholic University of Korea)
  • Received : 2024.02.21
  • Accepted : 2024.04.05
  • Published : 2024.06.28
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Abstract

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.

Keywords

Acknowledgement

This research was supported by Korea Polar Research Institute (PE23150) and funded by the Ministry of Oceans and Fisheries.

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