• Applied Biological Chemistry
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• v.50 no.4
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• pp.358-361
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• 2007

The heartwoods of Rhus verniciflua was extracted with $H_2O$ and the concentrated extract was partitioned with $CHCl_3$, EtOAc, n-BuOH and $H_2O$, successively. From the EtOAc and n-BuOH fractions, four compounds were isolated through the repeated silica gel, ODS and Sephadex LH-20 column chromatographies. They were determined as sinapyl aldehyde (1), 2,4-dihydroxybenzaldehyde (2), 2,4-dihydroxybenzoic acid (3) and 2,4-dihydroxyphenylglyoxylic acid (4) on the basis of spectroscopic data, respectively. Among the isolated compounds, sinapyl aldehyde $(34.7{\pm}0.6%)$ and 2,4-dihydroxyphenylglyoxylic acid $(43.8{\pm}0.9%)$ showed the strong antioxidative activity than artificial antioxidant BHT $(14.4{\pm}0.3%)$ in DPPH radical scavenging activity.

• Journal of the Korean Chemical Society
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• v.47 no.3
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• pp.213-219
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• 2003

The photochemical transformation of carbon monoxide in aqueous solution has been investigated at $25{\pm}0.1^{\circ}C$using ZnO as a photocatalyst. After irradiation of 253.7 nm UV light in the solution, carboxylation and carbonylation processes were carried out, and the formation of formic acid, oxalic acid, glyoxylic acid, formaldehyde and glyoxal was observed. The formation of the products depended on the pH values in the solution. The yield of formaldehyde and glyoxal increased in acidic solution whereas it decreased in basic solution. When the pH values in the solution increased above 11.5, the yield of formic acid increased rapidly. The initial quantum yields of the products were determined and the probable mechanisms for the reactions were presented on the basis of the products analysis.

• Journal of Life Science
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• v.31 no.11
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• pp.1046-1055
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• 2021

Vanillin is the primary flavor and fragrance compound of natural vanilla and is extensively used in the food, beverage, perfumery, pharmaceutical industries, and other applications. Vanillin can be produced by chemical synthesis, extraction from vanilla plants, microbial bioconversion of natural precursors to vanillin, and direct fermentation using glucose. Currently, most commercially available vanillin is produced by extraction from cured vanilla pods and by chemical synthesis using guaiacol and glyoxylic acid as starting raw materials. Due to environmental issues, health complaints, preference for natural sources, and the limited supply and soaring price of natural vanilla, biotechnology-based vanillin production is regarded as a promising alternative. As many microorganisms that are able to metabolize several natural precursors, including ferulic acid, eugenol, isoeugenol, and lignin, and accumulate vanillin, have been screened and evaluated, myriad strategies and efforts have been employed for the development of commercially viable production technology. This review outlines the recent advances in the biotechnological production of natural vanillin with the use of these natural precursors. Moreover, it highlights the recent engineering approaches for the production of natural vanillin from renewable carbon sources based on the de novo biosynthetic pathway of vanillin from glucose, together with appropriate solution strategies to overcome the challenges posed to increase production titers.