微生物来源酚酸脱羧酶的研究进展  

Research Progress in Phenolic Acid Decarboxylase Derived from Microorganisms

作　　者：陈阴竹 覃池 李琴 胡凯弟 李建龙[1] 刘书亮[1] CHEN Yinzhu;QIN Chi;LI Qin;HU Kaidi;LI Jianlong;LIU Shuliang(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品科学》2024年第11期323-332,共10页Food Science

基　　金：四川省科技厅项目(2022NSFSC1739)。

摘　　要：酚酸脱羧酶(裂合酶类EC 4.1.1.102)可以催化植物中广泛存在的酚酸类物质如对香豆酸、阿魏酸、咖啡酸、芥子酸等转化为4-乙烯基衍生物。4-乙烯基衍生物不仅自身是高档香料,也是合成其他香料(如香兰素)的重要前体物质。同时,相比于目前市场中食品香料多采用的化学合成法,生物合成法前体物质单一、条件温和、环境友好,具有广阔的应用前景,而且生物技术制备的香料被视为天然产品。因此,利用酚酸脱羧酶生物合成4-乙烯基类衍生物补充这一类型香料的生产途径具有重要的意义。本文围绕微生物来源酚酸脱羧酶,对酚酸脱羧酶的来源、分子结构、催化机制及结构和功能的关联、催化特性以及提高酶催化效率的技术5个方面予以归纳总结。Phenolic acid decarboxylase(PAD)(lyase,EC 4.1.1.102)catalyzes the conversion of phenolic acids such as coumaric acid,ferulic acid,caffeic acid,and glucosic acid that are widely distributed in plants into 4-vinyl derivatives.4-Vinyl derivatives are not only high-grade fragrances,but also key precursors for the synthesis of other spices such as vanillin.Food spices are mainly chemically synthesized in the current market.By contrast,the biosynthesis method,which is characterized by single precursor substances,mild conditions and environmental friendliness,has broad application prospects,and biosynthesized spices are regarded as being equivalent to natural products.Therefore,using PAD for the biosynthesis of 4-vinyl derivatives is of great significance to supplementing the production pathway of this type of fragrance.In this article,PAD derived from microorganisms are summarized from five aspects:origins,molecular structure,catalytic mechanism and structure-function correlation,catalytic properties,and techniques to improve the catalytic efficiency.

关 键 词：酚酸脱羧酶 酚酸 微生物 分子结构 催化特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]