Paper Search Console

Home Search Page About Contact

Journal Title

Title of Journal: Food Sci Biotechnol

Search In Journal Title:

Abbravation: Food Science and Biotechnology

Search In Journal Abbravation:

Publisher

The Korean Society of Food Science and Technology

Search In Publisher:

DOI

10.1016/0022-510x(94)90185-6

Search In DOI:

ISSN

2092-6456

Search In ISSN:
Search In Title Of Papers:

A novel process for obtaining phenylpropanoic acid

Authors: Jinglong Liang Liqiong Guo Ping Sun Binghua Jiang Junfang Lin Weixiong Guo Hua Wan
Publish Date: 2016/06/30
Volume: 25, Issue: 3, Pages: 795-801
PDF Link

Abstract

Phenylpropanoids are widely used in food supplements pharmaceuticals and cosmetics with diverse benefits to human health Transcinnamic acid or pcoumaric acid is usually used as the starting precursor to produce phenylpropanoids Synthetic bioengineering of microbial cell factories offers a sustainable and flexible alternative method for obtaining these compounds In this study a constitutive expression system consisting of Rhodotorula glutinis phenylalanine/tyrosine ammonia lyase was developed to produce a phenylpropanoic acid precursor in Escherichia coli To improve transcinnamic acid and pcoumaric acid production BioBrick optimization was investigated causing a 72 and 142fold increase in the yield of these compounds respectively The optimum strain was capable of de novo producing 7881 mg/L of transcinnamic acid and 3467 mg/L of pcoumaric acid in a shake flask culture The work presented here paves the way for the development of a sustainable and economical process for microbial production of a phenylpropanoic acid precursor

Keywords:

References

.
Search In Abstract Of Papers:
Other Papers In This Journal:
  1. Change of ginsenoside composition in red ginseng processed with citric acid
  2. Modeling the effect of γ-irradiation on reducing total bacterial populations in gochujang intended for consumption by astronauts in space programs
  3. Bioactivities and action mechanisms of Acanthopanax species
  4. Improvement of the quality of gluten-free rice pound cake using extruded rice flour
  5. Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria
  6. Dietary l -cysteine inhibits d -galactosamine-induced acute liver injury in rats
  7. Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration
  8. Modulation of intestinal microbiota in mice by kefir administration
  9. Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China
  10. Effect of heat and autoclave on allergenicity of porcine serum albumin
  11. Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw
  12. Anti-inflammatory activity of ethanolic extract of Sargassum sagamianum in RAW 264.7 cells
  13. Anti-oxidant and anti-inflammatory properties of methanol extracts from various crops
  14. Effects of ozone on the cytomembrane and ultrastructure of Pseudomonas aeruginosa
  15. Antidiabetic andantioxidant properties, and α-amylase and α-glucosidase inhibition effects of triterpene saponins from Piper auritum
  16. Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate ( Punica granatum L.) fruit juice
  17. Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate
  18. Inhibition of β-amyloid peptide-induced neurotoxicity by kaempferol 3- O -(6″-acetyl)-β-glucopyranoside from butterbur ( Petasites japonicus ) leaves in B103 cells
  19. Korean red ginseng combined with nattokinase ameliorates dyslipidemia and the area of aortic plaques in high cholesterol-diet fed rabbits
  20. Comparative study of soybean oil refining using rice hull silicate and commercial adsorbents
  21. Ultrasound-assisted extraction of flavonoids and phenolic compounds from Ocimum tenuiflorum leaves
  22. Effect of UV irradiation on the antioxidant and anti-adipogenic activities of quercetin
  23. Distribution of newly described enterotoxin-like genes in Staphylococcus aureus isolated from ready-to-eat foods in Korea
  24. Assessment of the pectolinarin content and the radical scavenging-linked antiobesity activity of Cirsium setidens Nakai extracts
  25. Inactivation kinetics of alkaline phosphatase from different species of milk using quinolyl phosphate as a substrate
  26. Anti-inflammatory effect of birsonimadiol from seeds of Byrsonima crassifolia
  27. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making
  28. Effect of illumination intensities on astaxanthin synthesis by Xanthophyllomyces dendrorhous and its mutants
  29. Effects of preparation method on properties of poly(butylene adipate-co-terephthalate) films
  30. Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread
  31. Production of white pan bread leavened by Pichia anomala SKM-T
  32. Changes in ginsenosides and antioxidant activity of Korean ginseng ( Panax ginseng C.A. Meyer) with Heating Temperature and Pressure
  33. Improving biological efficiency of Pleurotus strain through protoplast fusion between P. ostreatus var. florida and P. djamor var. roseus
  34. Characterization of growth and protein contents from microalgae Navicula incerta with the investigation of antioxidant activity of enzymatic hydrolysates
  35. Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in Lactobacilli -fermented barley and malt substrates
  36. Characterization of subtilin KU43 Produced by Bacillus subtilis KU43 isolated from traditional Korean fermented foods
  37. Molecular identification of microbial community in Chinese douchi during post-fermentation process
  38. Antioxidant and anti-inflammatory activities of the ethanolic extract of fermented red ginseng marc
  39. Antifungal activity and action mode of pinocembrin from propolis against Penicillium italicum
  40. Lactobacillus plantarum -mediated conversion of flavonoid glycosides into flavonols, quercetin, and kaempferol in Cudrania tricuspidata leaves
Search Result: