Journal
ENZYME AND MICROBIAL TECHNOLOGY
Volume 48, Issue 1, Pages 48-53Publisher
ELSEVIER SCIENCE INC
DOI: 10.1016/j.enzmictec.2010.09.004
Keywords
Resveratrol; p-Coumaric acid; Saccharomyces cerevisiae; 4-Coumarate:coenzyme A ligase (4CL1); Stilbene synthase (STS)
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Funding
- Technology Development Program for Agriculture and Forestry
- Ministry for Food, Agriculture, Forestry and Fisheries (TDPAF MFAFF) through the Grape Research Project Group of the Korea Institute of Planning and Evaluation for Technology (iPET)
- 21C Frontier Microbial Genonnics and Application Center [MG05-0306-1-0]
- Rural Development Administration, Korea [20070301034013]
- National Research Foundation of Korea [11-2008-11-002-00] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
- Rural Development Administration (RDA), Republic of Korea [20070301034013] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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Resveratrol is a well-known polyphenol present in red wine and exerts antioxidative and anti-carcinogenic effects on the human body. To produce resveratrol in a food-grade yeast, the 4-coumarate:coenzyme A ligase gene (4CL1) from Arabidopsis thaliana and stilbene synthase gene (STS) from Arachis hypogaea were cloned and transformed into Saccharomyces cerevisiae W303-1A. The resveratrol produced was unglycosylated and secreted into the culture medium. A batch culture with 15.3 mg/l p-coumaric acid used as precursor resulted in the production of 3.1 mg/l resveratrol with 14.4 mol% yield. Deletion of the putative phenyl acrylic acid decarboxylase gene (PAD1) did not enhance resveratrol production. (C) 2010 Elsevier Inc. All rights reserved.
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