Fermentation methyl jasmonate

A more efficient process to paclitaxel involves fermentation [69-71]. The biosynthesis starts from isoprenyl diphosphate and farnesyl diphosphate (Scheme 8.17). To achieve a high titer of paclitaxel production, cell cultures from various species of Taxus were investigated. For example, methyl jasmonate was able to enhance paclitaxel production to 55 mg I 1 per week in a cell suspension culture. The plant... 

Tea flavor. Primary and secondary flavor compounds (more than 300) contribute to the flavor of black tea, which is otherwise strongly influenced by its origin or production procedures (withering, fermentation, roasting). A major contribution is made by components with flowery notes such as geraniol, linalool, citronel-lol, 2-phenylethanol, and a-//3- ionones, as well as (Z)-jasmone, methyl jasmonate, d- jasmin(c) lactone, and methyl anthranilate as trace components. Green notes such as 2- and 3- hexen-l-ols, (E)-2-... 

For many plants, methyl jasmonate is a key elicitor, which initiates a series of response mechanisms to herbivores, like the synthesis of protease inhibitors and the increased formation of secondary metabolites (cf section 3.3- Jasmonoids). The effects were already well-known for tomato and tobacco plants, but also for Catharanthus and Cinchona seedlings and for soya beans. In the case of yew cells, this additive enabled to increase the paclitaxel production from 3 to 117 mg, and later to 295 mg per litre of fermentation broth. 

Kim, H.J. 2005. Characterization of bioactive compounds in essential oils, fermented anchovy sauce, and edible plants, and induction of phytochemicals from edible plants nsing methyl jasmonate (MeJA) and chitosan. PhD Thesis, Clemson University, Clemson, SC, p. 178. 

Methyl jasmonate was first identified in the essential oil of Jasminum [84] and contributes to the fragrance of many flowers as well as partially fermented teas [85]. Of two naturally occurring stereoisomers of methyl jasmonate, methyl epi-jasmonate (3/ ,7S-form) is the sole contributor of the characteristic odour [86]. 

Methyl jasmonate has been detected from leaves oi Artemisia absinthium and A. tridentata [102] as well as from the essential oil of rosemary and peppermint [103,104], Although it has been identified as an aroma component of semi-fermented teas [85], it is not clear if methyl jasmonate is present in fresh tea leaves or is produced during the fermentation process. 

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