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3-(4-羟基苯基)丙酸在酿酒酵母中的生物合成
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作者 江晶洁 庄以彬 +2 位作者 殷华 刘涛 刘少伟 《生物技术通报》 CAS CSCD 北大核心 2017年第9期184-190,共7页
3-(4-羟基苯基)丙酸(HPPA)是一种芳香类化合物,作为中间体主要应用于医药、食品、化学领域,具有重要的经济价值。旨在实现HPPA在酿酒酵母中的从头合成,通过在酿酒酵母中过表达约氏黄杆菌来源的酪氨酸转移酶(Fj TAL)、拟南芥来源的对香... 3-(4-羟基苯基)丙酸(HPPA)是一种芳香类化合物,作为中间体主要应用于医药、食品、化学领域,具有重要的经济价值。旨在实现HPPA在酿酒酵母中的从头合成,通过在酿酒酵母中过表达约氏黄杆菌来源的酪氨酸转移酶(Fj TAL)、拟南芥来源的对香豆酰辅酶A连接酶(At4CL),同时利用酿酒酵母BY4742自身来源的超长链烯酰辅酶A还原酶(Sc TSC13)、硫酯水解酶,实现了在酿酒酵母中从头合成HPPA,产量约为70 mg/L左右。在以4 mmol/L酪氨酸为前体、半乳糖诱导Fj TAL过表达、30℃发酵培养72 h的条件下,约36%的酪氨酸转化生成对香豆酸;在以4 mmol/L对香豆酸或咖啡酸为前体,半乳糖诱导At4CL过表达,同时利用酵母内源Sc TSC13、硫酯水解酶,30℃发酵培养72 h的条件下,约94%的对香豆酸被还原成HPPA,约91%的咖啡酸被还原成3,4-二羟基苯丙酸(DHPPA),为进一步生物合成HPPA及其衍生物奠定了基础。 展开更多
关键词 酿酒酵母 3-(4-羟基苯基)丙酸(HPPA) 生物合成 酪氨酸氨基转移酶 对香豆酰辅酶A连接酶
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Kinetics of the exchange reaction catalyzed by 2-amino-3- ketobutyrate CoA ligase
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作者 Farrukh Jamil 《Frontiers in Biology》 CAS CSCD 2015年第6期503-507,共5页
2-Amino-3-ketobutyrate CoA ligase (KBL) of Escherichia coli is a member of the a-oxoamine synthase family; it catalyzes the condensation reaction between glycine and acetyl CoA to yield 2-amino-3-ketobutyrate. We ha... 2-Amino-3-ketobutyrate CoA ligase (KBL) of Escherichia coli is a member of the a-oxoamine synthase family; it catalyzes the condensation reaction between glycine and acetyl CoA to yield 2-amino-3-ketobutyrate. We have previously shown that KBL catalyzes the exchange ofpro-R hydrogen of glycine with protons in the medium; however, the kinetics of this reaction has never been determined. In this study, we calculated the kinetic parameters of this exchange reaction by using different concentrations of [2RS- 3H2: 2-14C] glycine. The rate of the exchange reaction was determined by measuring the 3H/14C ratio in recovered |2S- 3H: 2J4C]glycine. The Lineweaver-Burk plot showed that Km and kcat of this reaction were 3.8 ×10^-3 M and 0.22 S^-11, respectively. On the other hand, Km and kcat values of the overall KBL-mediated catalysis were correspondingly 1.23 × 10^-2 M and 1.19 S^-1. Thus, the rate of the exchange reaction was almost five times lower than that of overall KBL catalysis. 展开更多
关键词 ENZYME 2-amino-3-ketobutyrate coa ligase KINETICS exchange reaction
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Changes of chlorogenic acid content and its synthesis-associated genes expression in Xuehua pear fruit during development 被引量:14
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作者 HE Jin-gang CHENG Yu-dou +2 位作者 GUAN Jun-feng GE Wen-ya ZHAO Zhe 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2017年第2期471-477,共7页
According to synthetic pathway of plant chlorogenic acid (CGA), the expression patterns of genes encoding enzymes that are associated with CGA synthesis were studied in normally developed Xuehua pear fruit. The stud... According to synthetic pathway of plant chlorogenic acid (CGA), the expression patterns of genes encoding enzymes that are associated with CGA synthesis were studied in normally developed Xuehua pear fruit. The study demonstrated that CGA content in peel and flesh of Xuehua pear decreased as fruit development progressed, with a higher level in peel. The expression levels of PbPAL 1, PbPAL2, PbC3H, PbC4H, Pb4CL 1, Pb4CL2, Pb4CL6, PbHC T1 and PbHC T3 genes decreased in fruit, which was consistent with the pattern of variation in CGA content. That indicated that these genes might be key genes for influencing fruit CGA synthesis in Xuehua pear. However, Pb4CL7 gene expression profile is not consistent with variation of CGA content, hence, it may not be a key gene involved in CGA synthesis. 展开更多
关键词 cinnamate 4-hydroxylase gene hydroxy cinnamoyl coa shikimate/quinic acid hydroxycinnamoyl transferasegene p-coumarate 3'-hydroxylase gene 4-hydroxycinnamoyl-coa ligase gene phenylalanine ammonia lyasegene Xuehua pear
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