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Biotransformation of Vanillin Into Vanillyl Alcohol by a Novel Strain of Cystobasidium Laryngis Isolated from Decaying Wood

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Biotransformation of Vanillin Into Vanillyl Alcohol by a Novel Strain of Cystobasidium Laryngis Isolated from Decaying Wood Rönnander et al. AMB Expr (2018) 8:137 https://doi.org/10.1186/s13568-018-0666-4 ORIGINAL ARTICLE Open Access Biotransformation of vanillin into vanillyl alcohol by a novel strain of Cystobasidium laryngis isolated from decaying wood Jonas Rönnander1* , Joel Ljunggren2 , Erik Hedenström2 and Sandra Ann Ingela Wright1* Abstract Vanillin is an aromatic aldehyde found as a component of lignocellulosic material, and in the cured pods of orchi- daceae plants. Like other phenolic substances, vanillin has antimicrobial activity and can be extracted from lignin either by a thermo-chemical process or through microbial degradation. Vanillin, can serve as a model monomer in biodegradation studies of lignin. In the present study, a yeast isolated from decaying wood on the Faroe Islands, was identifed as Cystobasidium laryngis strain FMYD002, based on internal transcribed spacer sequence analysis. It dem- onstrated the ability to convert vanillin to vanillyl alcohol, as detected by ultra-high performance liquid chromatogra- phy–quadrupole-time-of-fight. Structural analysis of vanillyl alcohol was carried out by using gas chromatography– mass spectrometry and 1H NMR spectroscopy, and further verifed by synthesis. The reduction of vanillin to vanillyl alcohol has been documented for only a few species of fungi. However, to our knowledge, this biotransformation has not yet been reported for basidiomycetous yeast species, nor for any representative of the subphylum Pucciniomyco- tina. The biotransformation capability of the present strain might prove useful in the industrial utilisation of lignocel- lulosic residues. Keywords: Vanillin, Cystobasidium, Bioconversion, Biodegradation, Cystobasidiomycetes, Rhodotorula Introduction an aromatic aldehyde derived from the guaiacyl subunit Lignin is an abundant polymer in nature, a natural aro- of lignin (Brebu and Vasile 2010; Fache et al. 2015; Gal- matic biomolecule present in lignocellulosic biomass, lage and Møller 2015; Priefert et al. 2001; Walton et al. such as trees, shrubs and grass. In pulp- and paper pro- 2003). Te aromatic subunits in lignin are linked to one duction, residual lignin is primarily utilised as energy another with diferent combinations of carbon–carbon input in combustion chambers (Zakzeski et al. 2010). and carbon–oxygen bonds, the most common being Lignin can also be utilised in thermo-chemical and cat- β-O-4, β-5, 5-5, β-β, β-1 and 5-O-4 linkage (Pollegioni alytic processes to produce both bio-oils, bioplastics et al. 2015). As a consequence of its complex, three- and phenolic chemicals (Saidi et al. 2014). Te lignin dimensional aromatic structure, lignin is recalcitrant to molecule consists of a complex network of three dis- degradation. Terefore, its valorisation in sustainable tinct phenolic subunits (p-hydroxyphenyl, guaiacyl and chemical or microbiological processes poses an industrial syringyl); the main diference among them is the num- challenge (Brebu and Vasile 2010; Pollegioni et al. 2015). ber of methoxy groups. One of the compounds result- Vanillin can be considered as a constituent of lignin, and ing from bio- or thermo-chemical depolymerisation of thus, microorganisms that biodegrade vanillin can be of lignin is vanillin (4-hydroxy-3-methoxybenzaldehyde), industrial interest due to their potential to attack guaiacyl components of the lignin molecule. It has, in fact, been used as a model for investigating mechanisms of bio- *Correspondence: [email protected]; [email protected] 1 Faculty of Engineering and Sustainable Development, University degradation of lignin monomers of guaiacyl origin (Ravi of Gävle, 80176 Gävle, Sweden et al. 2017). Full list of author information is available at the end of the article © The Author(s) 2018. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creat​iveco​mmons​.org/licen​ses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. Rönnander et al. AMB Expr (2018) 8:137 Page 2 of 8 Monomeric aldehydes that derive from lignin, e.g. van- (Max et al. 2012) have all been found to biotransform illin, are also recalcitrant to biodegradation by microor- vanillin to vanillyl alcohol (Edlin et al. 1995; Max et al. ganisms due to their aromatic ring structure (Sampaio 2012). Basidiomycetous fungi belonging to the subphy- 1999). Vanillin and related aromatic compounds are lum Agaricomycotina, such as the flamentous brown and growth-inhibitory to fungi and bacteria (Adeboye et al. white-rot fungi (order Polyporales), e.g. Fomitopsis palus- 2014) and cytotoxic to mammalian cell lines (Bezerra tris (Shimizu et al. 2005), S. pulverulentum (Ander et al. et al. 2016). In addition, since aldehydes are known to 1980), Pycnoporus cinnabarinus (Krings et al. 2001), P. have biological activity and are considered toxic (Feron chrysosporium (Stentelaire et al. 1998) and Trametes sp. et al. 1991), the aldehyde moiety of vanillin may play a (Nishida and Fukuzumi 1978), and the straw mushroom, part in the biological efects observed. Specifc modes of Volvariella volvacea (order Agaricales), have all been action include the suppression of translation in S. cerevi- shown to produce vanillyl alcohol from vanillin (Tan- siae and the induction of production of reactive oxygen ruean and Rakariyatham 2016). species (ROS) in Cryptococcus neoformans (Iwaki et al. In the present study, the aim was to isolate a microor- 2013; Kim et al. 2014), reviewed by Zheng et al. (2017). ganism with the potential to biodegrade lignin. A basidi- Te anti-fungal properties have been rate-limiting for omycetous red yeast, designated as belonging to the bioethanol production by Saccharomyces cerevisiae from genus Cystobasidium, was isolated from decaying wood lignocellulosic biomass (Endo et al. 2008; Zheng et al. from the Faroe Islands. Te fate of vanillin in the pres- 2017). However, some microorganisms are able to detox- ence of this strain was examined over time. A major bio- ify aromatic aldehydes that originate from lignocellu- degradation product was isolated and purifed, and its lose, thus forming compounds with less toxic properties structure was determined. (Wang et al. 2017; Zhao et al. 2015). Another strategy for overcoming the inherent toxicity of these monomers is Materials and methods to select resistant variants of microorganism. For exam- Chemicals and culture media ple, versions of S. cerevisiae CEN-H with diferent ploidy Lignin basal medium (LBM) was used for the transport number were constructed, and these modifed versions of decaying wooden chips to the laboratory, and was pre- had the capability to resist vanillin and produce bioetha- pared as described by Pointing (Pointing 1999). Te yeast nol in its presence (Zheng et al. 2017). isolate, strain FMYD002 was cultured in YEPD, which Vanillin can be produced industrially in a thermo- consisted of yeast extract (3.0 g L−1), peptone (10.0 g L−1) chemical process involving a depolymerisation of ligno- and dextrose (10.0 g L−1). For solid media, bacteriologi- sulphonate, when it is formed as a by-product from cal agar (20.0 g L−1) (Sigma-Aldrich, St. Louis, MO) was pulping (Brebu and Vasile 2010; Fache et al. 2015). added. Te strain was maintained in 15% glycerol solu- Te oxidative biodegradation pathway for vanillin has tion in YEPD at − 80 °C. Vanillin was used as the model been thoroughly investigated in a number of fungi and substrate for biodegradation studies, because it was sta- bacteria (Graf et al. 2016; Perestelo et al. 1989; Shanker bly maintained when dissolved in growth medium. Vanil- et al. 2007). Te basidiomycetous yeast Trichosporon asa- lin for biodegradation studies and for use as a standard hii, strain MP24, has the ability to enzymatically oxidise was purchased from Sigma-Aldrich (St. Louis, MO; man- the aldehyde group to generate a carboxyl group, thus ufactured by Alfa Aesar, Karlsruhe, Germany). A stock transforming vanillin into its corresponding acid, vanillic solution was prepared by dissolving vanillin to a concen- acid (Ashengroph and Amini 2017). In the same micro- tration of 15.0 g L−1 in Lilly–Barnett (LiBa) medium. LiBa bial system, vanillic acid can be utilised as a substrate to was prepared as previously described by Wright et al. produce protocatechuic acid (Gallage and Møller 2015; (2013). Vanillic acid was purchased from Sigma-Aldrich Huang et al. 1993) or as in Sporotrichum pulverulentum, (St. Louis, MO), for use as a standard in chemical analy- methoxyhydroquinone (Ander et al. 1980). Te conver- sis. For structural identifcation of the biodegradation sion of vanillic acid into guaiacol was observed in the product a crude synthesis of vanillyl alcohol from vanillin basidiomycetous yeast species Rhodotorula rubra (Huang was performed in analytical scale with a small quantity of et al. 1993). vanillin suspended in ether supplemented with an excess An alternative product of vanillin biodegradation of LiAlH4 as described by Zhou et al. (2008). Synthesised is vanillyl alcohol (4-hydroxy-3-methoxybenzyl alco- vanillyl alcohol was used as a reference in GC–MS analy- hol), which is formed when the carbonyl group of van- ses. For extraction of genomic DNA, TENTS bufer Tris illin becomes chemically or biologically reduced into a HCl pH 7.5 (1.6 g L−1), EDTA pH 8 (0.29 g L−1), NaCl hydroxyl group. Te ascomycetous yeasts, S. cerevisiae (5.8 g L−1), 2% Triton X-100 and 1% SDS (Stirling 2003) (Endo et al. 2008; Zheng et al. 2017), Brettanomyces stored at room temperature, was used. anomalus (Edlin et al. 1995) and Debaryomyces hansenii Rönnander et al. AMB Expr (2018) 8:137 Page 3 of 8 Isolation and identifcation Further, 1.0 µL of genomic DNA was added to the PCR Te yeast isolated originated from a chip of decaying master mix. Amplifcation was performed with an ini- wood from Mykines Island (62°6′0″N, 7°36′0″W) col- tial denaturation step at 94 °C for 5 min, followed by lected on the Faroe Islands in July 2014.
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