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      KCI등재 SCIE SCOPUS

      In vitro Study of the Carotenoid-cleavage Enzyme from Staphylococcus pasteuri TS-82 Revealed Substrate Specificities and Generation of Norisoprenoid Flavors

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      https://www.riss.kr/link?id=A104495279

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      다국어 초록 (Multilingual Abstract)

      Reactions of a crude enzyme extracted from S. pasteuri TS-82 to cleave carbon-carbon bonds in bicyclic and monocyclic carotenoid substrates were investigated. Dependencies of enzyme activities on processing temperature and pH were investigated and non-volatile and volatile breakdown products were characterized. The crude enzyme showed a maximum activity with zeaxanthin, followed in decreasing order by β-carotene, canthaxanthin, astaxanthin, and β-apo-8'- carotenal. The optimum pH value of the enzyme was 3.0 for both bicyclic and monocyclic substrates, whereas the optimum temperature of the enzyme was substrate specific at 60oC for C40 carotenoids and 50oC for β-apo-8'-carotenal. Liquid Chromatography-Mass Spectra (LC-MS) and Gas Chromatography- Mass Spectra (GC-MS) indicated that the crude enzyme was able to catalyze substrates with cleavage at 9-10 and 9'-10' double bonds with C13 norisoprenoids being the main volatile reaction products in each case. Astaxanthin is a major source for α,β-dihydro-β-ionone.
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      Reactions of a crude enzyme extracted from S. pasteuri TS-82 to cleave carbon-carbon bonds in bicyclic and monocyclic carotenoid substrates were investigated. Dependencies of enzyme activities on processing temperature and pH were investigated and non...

      Reactions of a crude enzyme extracted from S. pasteuri TS-82 to cleave carbon-carbon bonds in bicyclic and monocyclic carotenoid substrates were investigated. Dependencies of enzyme activities on processing temperature and pH were investigated and non-volatile and volatile breakdown products were characterized. The crude enzyme showed a maximum activity with zeaxanthin, followed in decreasing order by β-carotene, canthaxanthin, astaxanthin, and β-apo-8'- carotenal. The optimum pH value of the enzyme was 3.0 for both bicyclic and monocyclic substrates, whereas the optimum temperature of the enzyme was substrate specific at 60oC for C40 carotenoids and 50oC for β-apo-8'-carotenal. Liquid Chromatography-Mass Spectra (LC-MS) and Gas Chromatography- Mass Spectra (GC-MS) indicated that the crude enzyme was able to catalyze substrates with cleavage at 9-10 and 9'-10' double bonds with C13 norisoprenoids being the main volatile reaction products in each case. Astaxanthin is a major source for α,β-dihydro-β-ionone.

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      참고문헌 (Reference)

      1 Uenojo M, "β-Carotene biotransformation to obtain aroma compounds" 30 : 822-827, 2010

      2 Wang SL, "Volatile profile of sea buckthorn wines, raw juices and must in Qinghai (China)" 14 : 776-785, 2011

      3 Scherzinger D, "The Mycobacterium tuberculosis ORF Rv0654 encodes a carotenoid oxygenase mediating central and excentric cleavage of conventional and aromatic carotenoids" 277 : 4662-4673, 2010

      4 Alexandrakis Z, "Taoukis P. Selection of process conditions for high pressure pasteurization of sea buckthorn juice retaining high antioxidant activity" 7 : 3226-3234, 2014

      5 Ferreira ACS, "Study of major aromatic compounds in port wines from carotenoid degradation" 110 : 83-87, 2008

      6 Sui XW, "Structural basis of carotenoid cleavage: from bacteria to mammals" 539 : 203-213, 2013

      7 Kloer DP, "Structural and biological aspects of carotenoid cleavage" 63 : 2291-2303, 2006

      8 Prado-Cabrero A, "Retinal biosynthesis in fungi: Characterization of the carotenoid oxygenase CarX from Fusarium fujikuroi" 6 : 650-657, 2007

      9 Scheibner M, "Novel peroxidases of Marasmius scorodonius degrade beta-carotene" 77 : 1241-1250, 2008

      10 Xu HG, "Nonenzymatic browning criteria to sea buckthorn juice during thermal processing" 38 : 67-75, 2015

      1 Uenojo M, "β-Carotene biotransformation to obtain aroma compounds" 30 : 822-827, 2010

      2 Wang SL, "Volatile profile of sea buckthorn wines, raw juices and must in Qinghai (China)" 14 : 776-785, 2011

      3 Scherzinger D, "The Mycobacterium tuberculosis ORF Rv0654 encodes a carotenoid oxygenase mediating central and excentric cleavage of conventional and aromatic carotenoids" 277 : 4662-4673, 2010

      4 Alexandrakis Z, "Taoukis P. Selection of process conditions for high pressure pasteurization of sea buckthorn juice retaining high antioxidant activity" 7 : 3226-3234, 2014

      5 Ferreira ACS, "Study of major aromatic compounds in port wines from carotenoid degradation" 110 : 83-87, 2008

      6 Sui XW, "Structural basis of carotenoid cleavage: from bacteria to mammals" 539 : 203-213, 2013

      7 Kloer DP, "Structural and biological aspects of carotenoid cleavage" 63 : 2291-2303, 2006

      8 Prado-Cabrero A, "Retinal biosynthesis in fungi: Characterization of the carotenoid oxygenase CarX from Fusarium fujikuroi" 6 : 650-657, 2007

      9 Scheibner M, "Novel peroxidases of Marasmius scorodonius degrade beta-carotene" 77 : 1241-1250, 2008

      10 Xu HG, "Nonenzymatic browning criteria to sea buckthorn juice during thermal processing" 38 : 67-75, 2015

      11 Lee BL, "Monomeric C-18 chromatographic method for the liquid chromatographic determination of lipophilic antioxidants in plants" 1048 : 263-267, 2004

      12 Suryakumar G, "Medicinal and therapeutic potential of sea buckthorn (Hippophae rhamnoides L.)" 138 : 268-278, 2011

      13 Kanasawud P, "Mechanism of formation of volatile compounds by thermal degradation of carotenoids in aqueous medium. 1. beta.-carotene degradation" 38 : 237-243, 1990

      14 Aubert C, "Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbright). changes in bound aroma profile during maturation" 51 : 6280-6286, 2003

      15 Hoffmann J, "In vivo and in vitro studies on the carotenoid cleavage oxygenases from Sphingopyxis alaskensis RB2256 and Plesiocystis pacifica SIR-1 revealed their substrate specificities and non-retinal-forming cleavage activities" 279 : 3911-3924, 2012

      16 Scherzinger D, "In vitro characterization of a carotenoid cleavage dioxygenase from Nostoc sp. PCC 7120 reveals a novel cleavage pattern, cytosolic localization and induction by highlight" 69 : 231-244, 2008

      17 Marasco EK, "Identification of carotenoid cleavage dioxygenases from Nostoc sp. PCC 7120 with different cleavage activities" 281 : 31583-31593, 2006

      18 Zelena K, "Generation of norisoprenoid flavors from carotenoids by fungal peroxidases" 57 : 9951-9955, 2009

      19 Liu JR, "Effects of β-ionone on mammary carcinogenesis and antioxidant status in rats treated with DMBA" 62 : 58-65, 2010

      20 Wang SL, "Degradation of β-carotene to volatile compounds in an aqueous model system to simulate the production of sea buckthorn wine" 15 : 1381-1393, 2012

      21 Huang FC, "Cloning and functional characterization of carotenoid cleavage dioxygenase 4 genes" 60 : 3011-3022, 2009

      22 Zorn H, "Cleavage of β,β-carotene to flavor compounds by fungi" 62 : 331-336, 2003

      23 Guliyev VB, "Chromatographic methods to determine chemical composition, use in traditional medicine and pharmacological effects" 812 : 291-307, 2004

      24 Ilg A, "Characterization of the rice carotenoid cleavage dioxygenase 1 reveals a novel route for geranial biosynthesis" 276 : 736-747, 2009

      25 Kowatz T, "Characterization of human beta,beta-carotene-15,15'-monooxygenase (BCMO1) as a soluble monomeric enzyme" 539 : 214-222, 2013

      26 Aghlara A, "Characterization of headspace volatile flavor compounds formed during kefir production: Application of solid phase microextraction" 12 : 808-818, 2009

      27 Schwartz SH, "Characterization of a novel carotenoid cleavage dioxygenase from plants" 276 : 25208-25211, 2001

      28 Ningrum A, "Carotenoid-cleavage activities of crude enzymes from Pandanous amryllifolius" 11 : 1871-1881, 2014

      29 Carail M, "Carotenoid oxidation products: From villain to saviour?" 78 : 1493-1503, 2006

      30 Pop RM, "Carotenoid composition of berries and leaves from six Romanian sea buckthorn (Hippophae rhamnoides L.) varieties" 147 : 1-9, 2014

      31 Mendes-Pinto MM, "Carotenoid breakdown products the -norisoprenoids- in wine aroma" 483 : 236-245, 2009

      32 Crupi P, "Carotenoid and chlorophyll-derived compounds in some wine grapes grown in Apulian region" 75 : S191-S198, 2010

      33 Berger RG, "Biotechnology of flavours-the next generation" 31 : 1651-1659, 2009

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      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2010-11-23 학회명변경 영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
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      2001-07-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      1999-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.75 0.17 0.56
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.49 0.43 0.364 0.06
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