9-10: Production of resveratrol from tyrosine in metabolically engineered Saccharomyces cerevisiae

Tuesday, May 1, 2012
Napoleon Ballroom C-D, 3rd fl (Sheraton New Orleans)
So-Yeon Shin1, Soo-Jeong Hong1, Seung-Hwan Ra1, Sun-Young Oh1, Yong-Cheol Park2 and Jin-Ho Seo1, (1)Department of Agricultural Biotechnology, Seoul National University, Seoul, South Korea, (2)Department of Advanced Fermentation Fusion Science and Technology, Kookmin University, Seoul, South Korea
Resveratrol is a polyphenol compound present in grapes and confers various beneficial effects on human health. To produce resveratrol in a microbial system, the phenylalanine ammonia lyase (PAL) gene from Rhodosporidium toruloides, cinnamic acid 4-hydroxylase (C4H) gene and 4-coumarate:coenzyme A ligase gene (4CL1) from Arabidopsis thaliana, and stilbene synthase gene (STS) from Arachis hypogaea were introduced to Saccharomyces cerevisiae. The recombinant yeast produced 2.6 mg/L of p-coumaric acid and 3.3 mg/L of resveratrol a batch-cultivation in YP medium containing 2% galactose. Additional overexpression of the acetyl-CoA carboxylase gene (ACC1) to order to increase the pool of malonyl-CoA, a key precursor in the resveratrol biosynthesis, the resveratrol production increased to 4.3 mg/L and, when tyrosine was supplemented as a substrate, it again increased to 5.8 mg/L. This result illustrates a possible strategy to develop a metabolically engineered yeast for the economical production of resveratrol from cheap amino acids.
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