% IMPORTANT: The following is UTF-8 encoded.  This means that in the presence
% of non-ASCII characters, it will not work with BibTeX 0.99 or older.
% Instead, you should use an up-to-date BibTeX implementation like “bibtex8” or
% “biber”.

@ARTICLE{Milke:875144,
      author       = {Milke, Lars and Mutz, Mario and Marienhagen, Jan},
      title        = {{S}ynthesis of the character impact compound raspberry
                      ketone and additional flavoring phenylbutanoids of
                      biotechnological interest with {C}orynebacterium glutamicum},
      journal      = {Microbial cell factories},
      volume       = {19},
      number       = {1},
      issn         = {1475-2859},
      address      = {London},
      publisher    = {Biomed Central},
      reportid     = {FZJ-2020-01836},
      pages        = {92},
      year         = {2020},
      note         = {Biotechnologie 1},
      abstract     = {The phenylbutanoid 4-(4-hydroxyphenyl)butan-2-one, commonly
                      known as raspberry ketone, is responsible for the typical
                      scent and flavor of ripe raspberries. Chemical production of
                      nature-identical raspberry ketone is well established as
                      this compound is frequently used to flavor food, beverages
                      and perfumes. However, high demand for natural raspberry
                      ketone, but low natural abundance in raspberries, render
                      raspberry ketone one of the most expensive natural flavoring
                      components.In this study, Corynebacterium glutamicum was
                      engineered for the microbial synthesis of the character
                      impact compound raspberry ketone from supplemented
                      p-coumaric acid. In this context, the NADPH-dependent
                      curcumin/dihydrocurcumin reductase CurA from Escherichia
                      coli was employed to catalyze the final step of raspberry
                      ketone synthesis as it provides a hitherto unknown
                      benzalacetone reductase activity. In combination with a
                      4-coumarate: CoA ligase from parsley (Petroselinum crispum)
                      and a monofunctional benzalacetone synthase from Chinese
                      rhubarb (Rheum palmatum), CurA constitutes the synthetic
                      pathway for raspberry ketone synthesis in C. glutamicum. The
                      resulting strain accumulated up to 99.8 mg/L (0.61 mM)
                      raspberry ketone. In addition, supplementation of other
                      phenylpropanoids allowed for the synthesis of two other
                      naturally-occurring and flavoring phenylbutanoids, zingerone
                      (70 mg/L, 0.36 mM) and benzylacetone (10.5 mg/L, 0.07 mM).
                      The aromatic product portfolio of C. glutamicum was extended
                      towards the synthesis of the flavoring phenylbutanoids
                      raspberry ketone, zingerone and benzylacetone. Key to
                      success was the identification of CurA from E. coli having a
                      benzalacetone reductase activity. We believe, that the
                      constructed C. glutamicum strain represents a versatile
                      platform for the production of natural flavoring
                      phenylbutanoids at larger scale.},
      cin          = {IBG-1},
      ddc          = {570},
      cid          = {I:(DE-Juel1)IBG-1-20101118},
      pnm          = {583 - Innovative Synergisms (POF3-583)},
      pid          = {G:(DE-HGF)POF3-583},
      typ          = {PUB:(DE-HGF)16},
      pubmed       = {pmid:32316987},
      UT           = {WOS:000529438100001},
      doi          = {10.1186/s12934-020-01351-y},
      url          = {https://juser.fz-juelich.de/record/875144},
}