Sun Ping, Liang Jing-Long, Kang Lin-Zhi, Huang Xiao-Yan, Huang Jia-Jun, Ye Zhi-Wei, Guo Li-Qiong, Lin Jun-Fang
Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China.
Inst. of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China.
Biotechnol Prog. 2015 May-Jun;31(3):650-5. doi: 10.1002/btpr.2057. Epub 2015 Mar 4.
Resveratrol is a polyphenolic compound with diverse beneficial effects on human health. Red wine is the major dietary source of resveratrol but the amount that people can obtain from wines is limited. To increase the resveratrol production in wines, two expression vectors carrying 4-coumarate: coenzyme A ligase gene (4CL) from Arabidopsis thaliana and resveratrol synthase gene (RS) from Vitis vinifera were transformed into industrial wine strain Saccharomyces cerevisiae EC1118. When cultured with 1 mM p-coumaric acid, the engineered strains grown with and without the addition of antibiotics produced 8.249 and 3.317 mg/L of trans-resveratrol in the culture broth, respectively. Resveratrol content of the wine fermented with engineered strains was twice higher than that of the control, indicating that our engineered strains could increase the production of resveratrol during wine fermentation.
白藜芦醇是一种对人体健康具有多种有益作用的多酚类化合物。红酒是白藜芦醇的主要膳食来源，但人们从葡萄酒中获取的量有限。为了提高葡萄酒中白藜芦醇的产量，将携带来自拟南芥的4-香豆酸：辅酶A连接酶基因（4CL）和来自葡萄的白藜芦醇合酶基因（RS）的两个表达载体转化到工业酿酒酵母菌株EC1118中。当用1 mM对香豆酸培养时，添加和不添加抗生素培养的工程菌株在培养液中分别产生了8.249和3.317 mg/L的反式白藜芦醇。用工程菌株发酵的葡萄酒中的白藜芦醇含量比对照高出两倍，这表明我们的工程菌株可以在葡萄酒发酵过程中提高白藜芦醇的产量。
