Vanillin inhibition effects

Vanillin (4-hydroxy-3-methoxybenzaldehyde) is widely used in foods, beverages, perfumes and the pharmaceuticals industries. Biotransformation of isoeugenol from essential oil to vanillin represents an economic route for the supply of vanillin, which has a limited supply due to the availability of vanilli pod plants. The conversion yield of isoeugenol to vanillin by the whole-cell biotransformation process of Bacillus fusiformis was low due to the product inhibition effect. Adding resin HD-8 to the whole-cell biotransformation eliminated the product inhibition effect, yielding 8 gL 1 of vanillin in the final reaction mixture [27]. The resin HD-8 also facilitated the separation of vanillin from the used substrate. The recovered isoeugenol can be used for the subsequent biotransformation reaction. 

Studies by Lopez-Malo etaf. (1995,1997) showed the incorporation of vanillin ( 3— 7 mM) into fruit-based agars (apple, banana, mango, papaya and pineapple) inhibited the growth of Aspergillus flavus, A. niger, A. ochraceus and A. parasiticus for 2 months. Furthermore, synergistic effects... 

Pharmacologically, vanillin can accelerate bile secretion. Vanillin is capable of effectively minimizing methotrexate-induced chromosomal damage. Vanillin is an anticlastogenic agent it has also been demonstrated to inhibit gene mutations in both bacterial and mammalian cells. Vanillin enhances or suppresses chemical-induced cytotoxicity, mutations, and chromosome aberrations. 

Artificial vanilla flavoring is a solution of pure synthesized vanillin, 4-hydroxy-3-methoxybenzaldehyde. Mixtures of vanillin with other toxicants enhance mutagenic effects 31 and produce synergistic inhibition of lignocellulose degradation when mixed with catechol. 32 Vanillin potentiates the hepatotoxicity of carbon tetrachloride. 331 Mixtures of vanillin and cigarette smoke condensates induce sister-chromatid exchanges. 34 ... 

D. hansenii at concentrations above 0.5 g/1, and the inhibitory effects on fermentation increased with vanillin concentration up to 3 g/1. Furfural was less inhibitory to batch fermentations, with concentrations between 1 and 5 g/1 exhibiting similar effects [23], From experiments with brewers spent grain hydrolysate (85 g/1 xylose) pretreated in various manners (raw, treated with activated carhon, concentrated, or amended with xylose), it appears that total phenolics (3.93 g/1), including vanillin and syringaldebyde, are the most inhibitory compounds to C guilliermondii fermentations. The presence of furfural (0.61 g/1) did not effect the fermentation. Sanchez and Bautista [31] found that 2 g/1 fiirfiiral inhibits oxidative metabolism and fermentation by C. guilliermondii, and it has been previously observed that furfural concentrations below 1 g/1 are not inhibitory [32-33]. Keating et al. 

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