Chemo-enzymatic synthesis of new resveratrol-related dimers containing the benzo[b]furan framework and evaluation of their radical scavenger activities

The chemo-enzymatic synthesis and the evaluation of radical scavenger performance of resveratrolrelated dimers with antioxidative power have been investigated. The dimeric compounds, containing the benzo[b]furan framework, were prepared via an oxidative dimerization catalyzed by a laccase from Trametes versicolor, followed by a treatment with the organic oxidant DDQ. This methodology can be useful for the synthesis of various 2,3-diarylbenzo[b]furans derivates, a class of compound that exhibits a wide range of biological activities

Bioremediation of Basil Pesto Sauce-Manufactured Wastewater by the Microalgae Chlorella vulgaris Beij. and Scenedesmus sp

Chlorella vulgaris and Scenedesmus sp. are commonly used in wastewater treatment due to their fast growth rates and ability to tolerate a range of environmental conditions. This study explored the cultivation of Chlorella vulgaris and Scenedesmus sp. using wastewater from the food industry, particularly from Italian basil pesto production tanks. The experiment involved different carbon dioxide concentrations and light conditions with a dilution rate of basil pesto wastewater at 1:2. Both microalgae strains were able to grow on pesto wastewater, and biomass characterization highlighted the influence of CO2 supply and light irradiation. The highest lipid storage was 79.3 ± 11.4 mg gdry biomass−1 and 75.5 ± 13.3 mg gdry biomass−1 for C. vulgaris and S. obliquus under red light (5% CO2 supply) and white light (0.04% CO2 supply), respectively. Protein storage was detected at 20.3 ± 1.0% and 24.8 ± 1.3% in C. vulgaris and S. obliquus biomasses under white light with a 5% CO2 and 0.04% CO2 supply, respectively. The removal of P, N, chemical oxygen demand, and biological oxygen demand resulted in 80–100%, 75–100%, 26–35%, and 0–20%, respectively

Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances

The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the application of biocatalysis by Non Conventional Yeasts (NCYs) whole cells for the production of flavor and fragrances is illustrated by a discussion of the production of different class of compounds, namely Aldehydes, Ketones and related compounds, Alcohols, Lactones, Terpenes and Terpenoids, Alkenes, and Phenols

Study of Holtermanniella wattica, Leucosporidium creatinivorum, Naganishia adeliensis, Solicoccozyma aeria, and Solicoccozyma terricola for their lipogenic aptitude from different carbon sources

Background The ability of some microorganisms to accumulate lipids is well known; however, only recently the number of studies on microbial lipid biosynthesis for obtaining oleochemical products, namely biofuels and some building blocks for chemistry, is rapidly and spectacularly increased. Since 1990s, some oleaginous yeasts were studied for their ability to accumulate lipids up to 60\u201370% of their dry weight. Due to the vast array of engineering techniques currently available, the recombinant DNA technology was the main approach followed so far for obtaining lipid-overproducing yeasts, mainly belonging to the Yarrowia lipolytica. However, an alternative approach can be offered by worldwide diversity as source of novel oleaginous yeasts. Lipogenic aptitude of a number of yeast strains has been reviewed, but many of these studies utilized a limited number of species and/or different culture conditions that make impossible the comparison of different results. Accordingly, the lipogenic aptitude inside the yeast world is still far from being fully explored, and finding new oleaginous yeast species can acquire a strategic importance. Results Holtermanniella wattica, Leucosporidium creatinivorum, Naganishia adeliensis, Solicoccozyma aeria, and Solicoccozyma terricola strains were selected as a result of a large-scale screening on 706 yeasts (both Ascomycota and Basidiomycota). Lipid yields and fatty acid profiles of selected strains were evaluated at 20 and 25 \ub0C on glucose, and on glycerol, xylose, galactose, sucrose, maltose, and cellobiose. A variable fatty acid profile was observed in dependence of both temperature and different carbon sources. On the whole, L. creatinivorum exhibited the highest performances: total lipid yield (YL) >7 g/l on glucose and glycerol, % of intracellular lipids on cell biomass (YL/DW) >70% at 20 \ub0C on glucose, lipid coefficient (YL/Glu) around 20% on glucose, and daily productivity (YL/d) on glucose and sucrose >1.6 g/(l*d). Conclusions This study provides some meaningful information about the lipogenic ability of some yeast species. Variable lipid yields and fatty acid profiles were observed in dependence of both temperature and different carbon sources. L. creatinivorum exhibited the highest lipogenic performances

Acetals by AlFe-pillared montmorillonite catalysis

AlFe-pillared montmorillonite is an efficient catalyst for acetals preparation in CH2Cl2 at room temperatur

Cyclization of citronellal to menthone and isomenthone catalyzed by Al/Fe-Pillared Clays

The cyclization of citronellal to a mixture of menthone and isomenthone (2:1) is catalyzed by Al/Fe-Pillared Clay (Al/Fe-PILC) at 80 degreesC in 1,2-dichloroethane in good yield. At room temperature the products are isopulegol and neo-isopulegol, the isomer ratio depending on the reaction conditions

Microalgae potential in the capture of CO2 emission

In a perspective projected to reduce the atmospheric concentration of greenhouse gases, in which carbon dioxide is the master, the use of microalgae is an effective and decisive response. The review describes the bio circularity of the process of abatement of carbon dioxide through biofixation in algal biomass, highlighting the potential of its reuse in the production of high value-added products

Production of Flavours and Fragrances via Bioreduction of (4R)-(-)-Carvone and (1R)-(-)-Myrtenal by Non-Conventional Yeast Whole-Cells

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Biocatalytic reduction of (+)- and (–)-carvone by bacteria

The biotransformation of the two enantiomers of carvone, (–)-(1a) and (+)-(1b), by two bacteria (Pseudomonas putida and Acinetobacter lwoffi) isolated from different environments is reported. The metabolites from the biotransformations carried out in liquid cultures using the sterile TS-2 mineral medium were screened by headspace solid phase microextraction/GC–MS. The results show that these bacteria are efficient tools in the diastereoselective bioreduction of (+)- and (–)-carvone