Production of Resveratrol in Recombinant Microorganisms

作者：Jules Beekwilder, Rianne Wolswinkel, Harry Jonker, Robert D. Hall, C. H. Ric De Vos, Arnaud Bovy · 发表于：Applied and Environmental Microbiology · 年份：2006 · DOI：10.1128/aem.00609-06 · 被引用次数：196 · 研究领域：Sirtuins and Resveratrol in Medicine、Biochemical and biochemical processes、Tea Polyphenols and Effects

Resveratrol production in Saccharomyces cerevisiae was compared to that in Escherichia coli. In both systems, 4-coumarate:coenzyme A ligase from tobacco and stilbene synthase from grapes were expressed. When p-coumaric acid was used as the precursor, resveratrol accumulations in the culture medium were observed to be comparable in E. coli (16 mg/liter) and yeast (6 mg/liter).