Aims: To isolate a new Halomonas sp. strain capable of degrading tyrosol, a toxic compound present in olive mill wastewater, through the homogentisic acid (HGA) pathway.
Methods And Results: A moderately halophilic Gram-negative bacterium belonging to the Halomonas genus and designated strain TYRC17 was isolated from olive processing effluents. This strain was able to completely degrade tyrosol (2-(p-hydroxyphenyl)-ethanol), a toxic compound found in such effluent. Tyrosol degradation begins by an oxidation to 4-hydroxyphenylacetic acid (HPA), which is then converted into HGA by an HPA 1-monooxygenase, while closest Halomonas species degrade tyrosol through 3,4-dihydroxyphenylacetic acid (DHPA). In the presence of transition metals, HGA underwent a pH-dependent abiotic conversion into benzoquinone acetic acid, then into 2,5-dihydroxybenzaldehyde (gentisaldehyde) and pyomelanin, by oxidative decarboxylation and polymerization, respectively.
Conclusions: Tyrosol degradation via HGA by the new Halomonas sp. strain TYRC17 was complete in the absence of trace elements. In their presence, HGA was abiotically converted into gentisaldehyde and pyomelanin.
Significance And Impact Of The Study: This is the first report on tyrosol degradation via the HGA pathway under hypersaline conditions and on the oxidative decarboxylation of HGA into gentisaldehyde. It underlines the importance of the Halomonas genus in the bioremediation of toxic-contaminated sites.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1111/j.1365-2672.2008.03925.x | DOI Listing |
Molecules
January 2025
Institute of Chemistry, Slovak Academy of Sciences, Dúbravská Cesta 9, SK-845 38 Bratislava, Slovakia.
Phenylethanoid glycosides (PhGs) are widely occurring secondary metabolites of medicinal plants with interesting biological activities such as antioxidant, anti-inflammatory, neuroprotective, antiviral, hepatoprotective, immunomodulatory, etc. They are characterized by a structural core formed by a phenethyl alcohol, usually tyrosol or hydroxytyrosol, attached to β-D-glucopyranose via a glycosidic bond. This core is usually further decorated by attached phenolic acids or another saccharide.
View Article and Find Full Text PDFFoods
January 2025
Department of Chemistry, University of La Rioja, 26006 Logroño, Spain.
This study explores approaches to enhancing the biostability of extra virgin olive oil (EVOO) supplemented with olive fruit extract (OFE) enriched with hydroxytyrosol (HTyr). The investigation focuses on prolonged deep frying (DF) conditions at 170 °C and 210 °C, over durations ranging from 3 to 48 h, with the aim of improving sensorial attributes, polyphenolic content, and thermal oxidative stability. Parameters, such as acidity, peroxide value (PV), K, K, ΔK, phenolic compounds, and sensory attributes, were monitored.
View Article and Find Full Text PDFNat Commun
January 2025
Modern Research Center for Traditional Chinese Medicine, Beijing Institute of Traditional Chinese Medicine, Beijing University of Chinese Medicine, 102488, Beijing, PR China.
Echinacoside (ECH), one of the most representative phenylethanoid glycosides (PhGs), has considerable neuroprotective effects and is an effective ingredient in numerous commercial drugs. Here, we elucidate the complete ECH biosynthetic pathway in the medicinal plant Cistanche tubulosa. In total, 14 related genes are cloned and functionally characterized.
View Article and Find Full Text PDFFood Chem
December 2024
Department of Biology, University of Naples Federico II, 80126 Naples, Italy.
Given the widespread industrial and domestic use of probiotic blends based on combinations of lactic acid bacteria (LAB) and yeasts to produce fermented foods or beverages that are supposed to provide health benefits, this study aimed to generate knowledge and concepts on biologically relevant activities, metabolism and metabolic interactions in yeast/LAB communities. For this, the postbiotic capabilities of three probiotic candidates, including two lactic acid bacteria (i.e.
View Article and Find Full Text PDFBMC Chem
January 2025
Department of Biochemistry, Faculty of Pharmacy, Adıyaman University, Adıyaman, 02000, Türkiye.
This study investigates the phenolic compounds (PC), volatile compounds (VC), and fatty acids (FA) of extra virgin olive oil (EVOO) derived from the Turkish olive variety "Sarı Ulak", along with ADMET, DFT, molecular docking, and gene network analyses of significant molecules identified within the EVOO. Chromatographic methods (GC-FID, HPLC) were employed to characterize FA, PC, and VC profiles, while quality parameters, antioxidant activities (TAC, ABTS, DPPH) were assessed via spectrophotometry. The analysis revealed a complex composition of 40 volatile compounds, with estragole, 7-hydroxyheptene-1, and 3-methoxycinnamaldehyde as the primary components.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!