Cinnamoyl esterases

The pure enzyme was tested for activity against several methylated phenolic and cinnamic acids (Table 2). The enzyme was active on methyl esters of cinnamic acids caffeio p-coumaric> ferulic, and is therefore termed a cinnamoyl esterase (CinnAE). 

Dugelay, I. et al.. Role of cinnamoyl esterase activities from enzyme preparations on the formation of volatile phenols during winemaking. J. Agric. Food Chem. 41, 2092, 1993. 

Dugelay, I., Giinata, Z., Bitteur, S., Sapis, J.C., Baumes, R., Bayonove, C. (1992a). Formation of volatile phenols from cinnamic precursors during wine making the role of cinnamoyl esterase from commercial enzymic preparations. In P. Schreier P. Winterhalter (Eds.), Progress in flavour studies (pp. 189-193). Carol Stream Ils. Allured Publishing Co. 

Aspergillus niger Mould for commercial enzyme production (pectinase, hemicellulase) Active cinnamoyl esterase releasing free hydroxycinnamic acids in juices Dugelay et al. (1993)... 

Oenococcus oenii, Lactobacillus Fermenting lactic acid Active cinnamoyl esterase releasing free Hernandez et al. (2007) Cabrita... 

Small amounts of 4-vinylphenol and 4-vinylguaiacol were detected in experimental Shiraz red wines only if die grape juice was treated with pectic enzymes possessing cinnamoyl esterase activity prior to fermentation, thus increasing the amount of free coumaric and ferulic acids (23). However,... 

Hydroxycinnamic acids are partially recovered in beer (Fig. 75.4). Most of them are in combined forms in the raw materials, either with quinic acid, glucose, or cell-wall constituents [8, 11-14, 70-78]. hi malt, p-coumaric and ferulic acids are esterified with arabinoxylans [79]. They can be both water extracted and enzymatically solubilized by cinnamoyl esterases [80]. After mashing, an additional release of ferulic acid may occur during fermentation due to yeast cinnamoyl esterases [81]. 

Ferulic acid is ubiquitously present in plants, mainly as part of the cell walls esterified to polysaccharides such as arabinoxylans. It is also an intermediate in the secondary metabolism of phenylalanine and tyrosine. It can be conveniently isolated from corn hulls, rice bran, and sugar beet. Biocatalytic processes using cinnamoyl esterases and glycosyl hydrolases have been developed for this purpose [32]. Another potentially interesting source is lignin, since ferulic acid is one of the prominent byproducts of its degradation. 

Interactions between LAB and phenolic compounds are very complicated. Among them, the decarboxylation of hydroxycinnamic acids (caffeic, p-coumaric, and ferulic) is of particular interest in oenology (Silva et al. 2011). These acids are esterified to tartaric acid and freed by the cinnamoyl esterase by yeasts and less often by bacteria. The decarboxylation releases vinyl phenols, which are reduced to ethyl phenols producing off-flavors. The second reaction can be achieved by bacteria to maintain the redox balance however, it is mainly carried out by the spoilage yeast Brettanomyces bruxellensis, often present in wine. 

K. Ohta, Y. Kurono, K. Ikeda, Esterase-Like Activity of Human Serum Albumin II Reaction with V-iraws -Cinnamoyl-Imidazoles , J. Pharm. Sci. 1983, 72, 385-388. 

Streptomyces sp. (JP90) Tunicate Aplidium lenticulum) (S)-Cinnamoyl-phosphoramide Inhibitor of acetylcholine esterase Quitschau et al., 2008... 

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