Biosynthesis of new volatile and flavor compounds by using Bjerkandera adusta and Wolfiporia cocos as destroying agents of secondary metabolites and assuming of chemical bio reactions
Ibrahimi, H., Haziri, A., Gadzovska-Simic, S., Tusevski, O. (2023). Biosynthesis of new volatile and flavor compounds by using Bjerkandera adusta and Wolfiporia cocos as destroying agents of secondary metabolites and assuming of chemical bio reactions. EKB Journal Management System, 66(5), 487-495. doi: 10.21608/ejchem.2022.137693.6058
Hamide I Ibrahimi; Arben Haziri; Sonja Gadzovska-Simic; Oliver Tusevski. "Biosynthesis of new volatile and flavor compounds by using Bjerkandera adusta and Wolfiporia cocos as destroying agents of secondary metabolites and assuming of chemical bio reactions". EKB Journal Management System, 66, 5, 2023, 487-495. doi: 10.21608/ejchem.2022.137693.6058
Ibrahimi, H., Haziri, A., Gadzovska-Simic, S., Tusevski, O. (2023). 'Biosynthesis of new volatile and flavor compounds by using Bjerkandera adusta and Wolfiporia cocos as destroying agents of secondary metabolites and assuming of chemical bio reactions', EKB Journal Management System, 66(5), pp. 487-495. doi: 10.21608/ejchem.2022.137693.6058
Ibrahimi, H., Haziri, A., Gadzovska-Simic, S., Tusevski, O. Biosynthesis of new volatile and flavor compounds by using Bjerkandera adusta and Wolfiporia cocos as destroying agents of secondary metabolites and assuming of chemical bio reactions. EKB Journal Management System, 2023; 66(5): 487-495. doi: 10.21608/ejchem.2022.137693.6058

Biosynthesis of new volatile and flavor compounds by using Bjerkandera adusta and Wolfiporia cocos as destroying agents of secondary metabolites and assuming of chemical bio reactions

Egyptian Journal of Chemistry
Volume 66, Issue 5, May 2023, Page 487-495  XML PDF (418.29 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2022.137693.6058
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Authors
Hamide I Ibrahimi email 1; Arben Haziri2; Sonja Gadzovska-Simic3; Oliver Tusevski3
1University of Prishtina
2Faculty of Natural Science, University of Pristina, Department of Chemistry
3Department of Plant Physiology, Faculty of Natural Science and Mathematics, Ss.Cyril and Methodius University, Skopje, North Macedonia
Abstract
Biosynthesis of new volatile and flavor compounds by using Bjerkandera adusta (BAD) and Wolfiporia cocos (WCOC) is described together with the assumption of chemical changes likely to occur during fermentation. In total, we used 14 basidiomycetes (BAD, PCH, WCOC, PSA, BCI, SHIBO, MSC, HFA, MPS, PFLA, ICO, LED, TSU and LYP), which were cultivated in submerged media by using roots of Hypericum perforatum(L.) as the only source of carbon and nitrogen.
We observed production of an ester, aldehydes, chlorinated organic compounds and two unidentified compounds during the interaction of BAD with the secondary metabolites present in roots of the genetically modified Hypericum perforatum(L.), while during the interaction of WCOC with the secondary metabolites present in roots of the genetically modified Hypericum perforatum(L.) we observed biosynthesis of mostly alcohols, some esters, terpenes and an unidentified compound.
Beside the formation of new volatile and flavor compounds, we propose using of WCOC as dealkylation agent and BAD as dealkylation and reduction agent in organic synthesis, due to the changes we observed daily in our biotransformed product.
The identification of compounds was performed by comparison of Kovats indices (KI) and mass spectra to those of authentic reference compounds on a polar VF-WAXms column, using headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS).
Keywords
new volatile and flavor compounds; basidiomycetes; Hypericim perforatum (L.)
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