Laboratory-Evolved Vanillyl-Alcohol Oxidase Produces Natural Vanillin
Van Den Heuvel, R.H., Van Den Berg, W.A., Rovida, S., Van Berkel, W.J.(2004) J Biol Chem 279: 33492
- PubMed: 15169773 
- DOI: 10.1074/jbc.M312968200
- Primary Citation of Related Structures:  
1W1J, 1W1K, 1W1L, 1W1M - PubMed Abstract: 
The flavoenzyme vanillyl-alcohol oxidase was subjected to random mutagenesis to generate mutants with enhanced reactivity to creosol (2-methoxy-4-methylphenol). The vanillyl-alcohol oxidase-mediated conversion of creosol proceeds via a two-step process in which the initially formed vanillyl alcohol (4-hydroxy-3-methoxybenzyl alcohol) is oxidized to the widely used flavor compound vanillin (4-hydroxy-3-methoxybenzaldehyde) ...