The identification of biotransformation pathways for removing fishy malodor from Bangia fusco-purpurea using fermentation with Saccharomyces cerevisiae

Yu-Xue Xu; Ze-Dong Jiang; Xi-Ping Du; Ming-Jing Zheng; Yuan Fan-Yang; Hui Ni; Feng Chen

doi:10.1016/j.foodchem.2022.132103

The identification of biotransformation pathways for removing fishy malodor from Bangia fusco-purpurea using fermentation with Saccharomyces cerevisiae

Food Chem. 2022 Jun 30:380:132103. doi: 10.1016/j.foodchem.2022.132103. Epub 2022 Jan 10.

Authors

Yu-Xue Xu¹, Ze-Dong Jiang², Xi-Ping Du³, Ming-Jing Zheng⁴, Yuan Fan-Yang⁵, Hui Ni⁶, Feng Chen⁷

Affiliations

¹ College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
² College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China. Electronic address: [email protected].
³ College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China. Electronic address: [email protected].
⁴ College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China.
⁵ College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China. Electronic address: [email protected].
⁶ College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China. Electronic address: [email protected].
⁷ College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA. Electronic address: [email protected].

PMID: 35093651
DOI: 10.1016/j.foodchem.2022.132103

Abstract

The yeast Saccharomyces cerevisiae is effective in reducing the fishy malodor of sea products. However, the biotransformation pathways are still unclear. The seaweed B. fusco-purpurea was taken as an example to investigate the chemical transformation pathways for the deodorization process with S. cerevisiae fermentation. Sensory evaluation, GC-MS, GC-MS-O and odor activity value (OAV) analyses showed the fishy odorants were 1-octen-3-ol, (E)-2-nonenal, 2,4-decadienal, 2-pentylfuran, 2-octen-1-ol and nonanal. The removal of fishy malodor was related to the reactions of reduction, dehydrogenation, deformylation-oxygenation and ester syntheses via catalysis of aldehyde dehydrogenase, alcohol dehydrogenases, epoxide hydrolase, aldehyde deformylating-oxygenase, enone reductase, oxidases, dehydrogenases, aldo-keto reductases, ester synthase and acyltransferase. Interestingly, for the first time, it was found that 3,5-octadien-2-one transformed to 6-octen-2-one; and 2-pentylfuran transformed to o-cymene and hexyl acetate. Our findings enrich the knowledge for the removal of fishy malodor from sea products such as seaweeds.

Keywords: (E)-2-Nonenal (PubChem CID: 5283335); (E)-2-Octen-1-ol (PubChem CID: 5318599); 1-Octen-3-ol (PubChem CID: 18827); 2,4-Decadienal (PubChem CID:129664575); 2,4-Dimethyl-benzaldehyde (PubChem CID : 61814); 2,4-Ditert-butylphenol (PubChem CID: 6911); 2-Pentylfuran (PubChem CID: 19602); 2-methyl-isoborneol (PubChem CID: 16913); 3,5-Octadien-2-one (PubChem CID: 5352876).; Bangia fusco-purpurea; Biotransformation pathway; Decanal (PubChem CID: 8175); Dihydroactinidiolide (PubChem CID: 6432173); Dodecanal (PubChem CID: 8194); Enzymatic catalysis; Hexanal (PubChem CID: 6184); Limonene (PubChem CID: 22311); Myrtenol (PubChem CID:10582); Nonanal (PubChem CID: 31289); Removal of fishy malodor; Saccharomyces cerevisiae; Safranal (PubChem CID: 61041); α-Terpinene (PubChem CID: 7462); α-ionone (PubChem CID: 5371002); β-Cyclocitral (PubChem CID: 9895); β-ionone (PubChem CID: 638014).

MeSH terms

Biotransformation
Fermentation
Gas Chromatography-Mass Spectrometry
Odorants* / analysis
Saccharomyces cerevisiae*