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  • Babaei, MahsaDanmarks Tekniske Universitet,Technical University of Denmark (författare)

Metabolic Engineering of Saccharomyces cerevisiae for Rosmarinic Acid Production

  • Artikel/kapitelEngelska2020

Förlag, utgivningsår, omfång ...

  • 2020-06-26
  • American Chemical Society (ACS),2020
  • electronicrdacarrier

Nummerbeteckningar

  • LIBRIS-ID:oai:research.chalmers.se:066965c3-8731-45a1-888c-d839029f583e
  • https://doi.org/10.1021/acssynbio.0c00048DOI
  • https://research.chalmers.se/publication/518801URI

Kompletterande språkuppgifter

  • Språk:engelska
  • Sammanfattning på:engelska

Ingår i deldatabas

Klassifikation

  • Ämneskategori:art swepub-publicationtype
  • Ämneskategori:ref swepub-contenttype

Anmärkningar

  • Rosmarinic acid is a hydroxycinnamic acid ester commonly found in the Boraginaceae and Lamiaceae plant families. It exhibits various biological activities, including antioxidant, anti-inflammatory, antibacterial, antiallergic, and antiviral properties. Rosmarinic acid is used as a food and cosmetic ingredient, and several pharmaceutical applications have been suggested as well. Rosmarinic acid is currently produced by extraction from plants or chemical synthesis; however, due to limited availability of the plant sources and the complexity of the chemical synthesis method, there is an increasing interest in producing this compound by microbial fermentation. In this study, we aimed to produce rosmarinic acid by engineered baker's yeast Saccharomyces cerevisiae. Multiple biosynthetic pathway variants, carrying only plant genes or a combination of plant and Escherichia coli genes, were implemented using a full factorial design of experiment. Through analysis of variances, the effect of each enzyme variant (factors), together with possible interactions between these factors, was assessed. The best pathway variant produced 2.95 ± 0.08 mg/L rosmarinic acid in mineral medium with glucose as the sole carbon source. Increasing the copy number of rosmarinic acid biosynthetic genes increased the titer to 5.93 ± 0.06 mg/L. The study shows the feasibility of producing rosmarinic acid by yeast fermentation.

Ämnesord och genrebeteckningar

Biuppslag (personer, institutioner, konferenser, titlar ...)

  • Borja Zamfir, Gheorghe M.Danmarks Tekniske Universitet,Technical University of Denmark (författare)
  • Chen, XiaoDanmarks Tekniske Universitet,Technical University of Denmark (författare)
  • Christensen, Hanne BjerreDanmarks Tekniske Universitet,Technical University of Denmark (författare)
  • Kristensen, M.Danmarks Tekniske Universitet,Technical University of Denmark (författare)
  • Nielsen, Jens B,1962Chalmers tekniska högskola,Chalmers University of Technology,Danmarks Tekniske Universitet,Technical University of Denmark(Swepub:cth)nielsenj (författare)
  • Borodina, I.Danmarks Tekniske Universitet,Technical University of Denmark (författare)
  • Danmarks Tekniske UniversitetChalmers tekniska högskola (creator_code:org_t)

Sammanhörande titlar

  • Ingår i:ACS Synthetic Biology: American Chemical Society (ACS)9:8, s. 1978-19882161-5063

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