In this feature article recent progress and future perspectives of cascade catalysis combining bio/bio or bio/chemo catalysts are presented.

The evolutionary conserved TOR complex 1 (TORC1) activates cell growth in response to nutrients. In yeast, TORC1 responds to the nitrogen source via a poorly understood mechanism. Leucine, and perhaps other amino acids, activates TORC1 via the small GTPases Gtr1 and Gtr2, orthologs of the mammalian Rag GTPases. Here we investigate the activation of TORC1 by the nitrogen source and how this might be related to TORC1 activation by Gtr/Rag. The quality of the nitrogen source, as defined by its ability to promote growth and glutamine accumulation, directly correlates with its ability to activate TORC1 as measured by Sch9 phosphorylation. Preferred nitrogen sources stimulate rapid, sustained Sch9 phosphorylation and glutamine accumulation. Inhibition of glutamine synthesis reduces TORC1 activity and growth. Poor nitrogen sources stimulate rapid but transient Sch9 phosphorylation. A Gtr1 deficiency prevents the transient stimulation of TORC1 but does not affect the sustained TORC1 activity in response to good nitrogen sources. These findings suggest that the nitrogen source must be converted to glutamine, the preferred nitrogen source in yeast, to sustain TORC1 activity. Furthermore, sustained TORC1 activity is independent of Gtr/Rag. Thus, the nitrogen source and Gtr/Rag activate TORC1 via different mechanisms.

Alkyl pyrazines—other than being extracted from various natural sources such as coffee beans, cocoa beans, and vegetables—can be synthesized by chemical methods or by certain microorganisms. The importance of pyrazines for the food industry is expected to grow in the upcoming years due to the higher demand for convenience products. The roasty, nutty, and earthy smell is reminiscent of coffee and cocoa, depending on substitution and concentration of pyrazines. The growing awareness of people about the ingredients and the origin of their daily food has strongly influenced the market with labels like “organic” and “natural.” Many flavor ingredients prepared by biotechnological methods have conquered the market recently and are destined to replace the ineffective (0.01% pyrazine kg⁻¹ biomass) extraction from plants or animal sources. This review focuses on the achievements and challenges in pyrazine synthesis. The major part deals with an overview of methods such as the extraction of natural products, the chemical and biocatalytic synthesis, and fermentation by microorganisms. The different types of production are decisive for the declaration and value of the final product and span from 200–3500 US$ kg⁻¹ for the synthetically produced or the naturally extracted 2,5‐dimethylpyrazine, respectively.

This review compares chemically and microbiologically derived textile dyes in terms of the production process, chemical structures and molecule properties. Main challenges for the application are discussed to highlight solutions for a greener future.

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