Bioengineering of the plant culture of Capsicum frutescens with vanillin synthase gene for the production of vanillin

Article English OPEN
Chee, Marcus Jenn Yang; Lycett, Grantley W.; Khoo, Teng-Jin; Chin, Chiew Foan;
(2016)
  • Publisher: Humana Press
  • Related identifiers: doi: 10.1007/s12033-016-9986-2
  • Subject: ferulic acid | vanillin synthase | VpVAN | Capsicum frutescens | vanillin
    mesheuropmc: food and beverages | fungi

Production of vanillin by bioengineering has gained popularity due to consumer demand towards vanillin produced by biological systems. Natural vanillin from vanilla beans is very expensive to produce compared to its synthetic counterpart. Current bioengineering works ma... View more
  • References (25)
    25 references, page 1 of 3

    6. Literature Cited

    1. Rao, S. R. and Ravishankar, G. A. (2000) Vanilla flavor: production by conventional and biotechnological routes. J. Sci. Food Agric. 80, 289-304.

    2. Cheng, W-Y., Hsiang, C-Y., Bau, D-T., Chen, J-C., Shen, W-S., Li, C-C., Lo, H-Y., Wu, S-L., Chiang, S-Y. and Ho, T-Y. (2007) Microarray analysis of vanillinregulated gene expression profile in human hepatocarcinoma cells. Pharmacol. Res. 56, 474-482.

    3. Cerrutti, P., Alzamora, S. M. and Vidales, S. L. (1997) Vanillin as an antimicrobial for producing shelf-stable strawberry puree. J. Food Sci. 62, 608-610.

    4. Market Insider, ITC (2016) Frightening ride forecast for vanilla. International Trade Centre. Available at http://www.intracen.org/itc/blogs/marketinsider/Frightening-ride-forecast-for-vanilla/. Accessed September 19, 2016.

    5. Rana, R., Mathur, A., Jain, C. K., Sharma, S. K. and Mathur, G. (2013) Microbial production of vanillin. Int. J. Biotechnol. Bioeng. Res. 4, 227-234.

    6. de Melo, J. (2015) Developing Countries in the World Economy. World Scientific, Singapore.

    7. Sabisch, M. and Smith, D. (2014) The complex regulatory landscape for natural flavor ingredients. Sigma-Aldrich. Available at http://www.sigmaaldrich.com/technical-documents/articles/white-papers/flavors-andfragrances/natural-flavor-ingredients-regulations.html#definitions. Accessed December 1, 2015.

    8. Converti, A., Aliakbarian, B., Domínguez, J. M., Vazquez, G. B. and Perego, P. (2010) Microbial production of biovanillin. Braz. J. Microbiol. 41, 519-530.

    9. Longo, M. A. and Sanromán, M. A. (2006) Production of food aroma compounds: microbial and enzymatic methodologies. Food Technol. Biotechnol. 44, 335-353.

  • Metrics
Share - Bookmark