Guo, Daoyi published the artcileDe Novo Biosynthesis of Methyl Cinnamate in Engineered Escherichia coli, Application of Methyl 3-phenyl-2-propenoate, the publication is Journal of Agricultural and Food Chemistry (2022), 70(25), 7736-7741, database is CAplus and MEDLINE.
Me cinnamate with a fruity balsamic odor is an important fragrance ingredient in perfumes and cosmetics. Chem. processes are currently the only means of producing Me cinnamate. But consumers prefer natural flavors. Therefore, it is necessary to design and develop microbial cell factories for the production of Me cinnamate. In this study, we established for the first time a biosynthetic pathway in engineered Escherichia coli for production of Me cinnamate from glucose. We further increased the Me cinnamate production to 302 mg/L by increasing the availability of the metabolic precursors. Finally, the titer was increased to 458 mg/L in a two-phase culture system.
Journal of Agricultural and Food Chemistry published new progress about 103-26-4. 103-26-4 belongs to esters-buliding-blocks, auxiliary class Alkenyl,Benzene,Ester,Protease,Tyrosinase,Natural product, name is Methyl 3-phenyl-2-propenoate, and the molecular formula is C10H10O2, Application of Methyl 3-phenyl-2-propenoate.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics