Production of resveratrol from p-coumaric acid in recombinant Saccharomyces cerevisiae expressing 4-coumarate:coenzyme A ligase and stilbene synthase genes

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• 作者：So-Yeon Shin ; Nam Soo Han ; Yong-Cheol Park ; Myoung-Dong Kim ; Jin-Ho Seo
• 关键词：Resveratrol ; p-Coumaric acid ; Saccharomyces cerevisiae ; 4-Coumarate ; coenzyme A ligase (4CL1) ; Stilbene synthase (STS)
• 刊名：Enzyme and Microbial Technology
• 出版年：2011
• 出版时间：5 January 2011
• 年：2011
• 卷：48
• 期：1
• 页码：48-53
• 全文大小：607 K

文摘

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.