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通过控制PL启动子调控下的重组大肠杆菌诱导后比生长速率来提高异源蛋白产量。

Improvement of heterologous protein productivity by controlling postinduction specific growth rate in recombinant Escherichia coli under control of the PL promoter.

作者信息

Lim H K, Jung K H

机构信息

Mogam Biotechnology Research Institute, 341 Pojung-Ri, Koosung-Myun, Yongin, Kyonggi-Do 449-910, Korea.

出版信息

Biotechnol Prog. 1998 Jul-Aug;14(4):548-53. doi: 10.1021/bp980059y.

Abstract

To develop the optimal operational strategy for the PL promoter of interferon (IFN)-gamma-producing Escherichia coli, some rational medium feeding methods, carried out just after temperature induction to control the postinduction specific growth rate (mu i), were designed. Using experimental data from various batch cultures, we correlated mu i with specific IFN-gamma production rate (qpi) to find out how mu i just after induction affected qpi. It was revealed that sustaining mu i above a certain value after induction was the key factor for high-level production of IFN-gamma. Stepwise and constant-rate medium feeding, in which the temperature induction was done simultaneously, at the late-exponential growth phase of batch culture resulted in a dramatic extension of the production period as a result of sustaining mu i after temperature induction. These methods led to the overcoming of harsh conditions after temperature induction and the improvement of IFN-gamma productivity. Finally, by both a high-cell-density culture using an exponential fed-batch culture for cell growth and constant-rate medium feeding after temperature induction for IFN-gamma production, we accomplished an increase in IFN-gamma production by 23-fold, 7.43 g/L, as compared with that of batch culture.

摘要

为了制定生产γ-干扰素的大肠杆菌PL启动子的最佳操作策略,设计了一些在温度诱导后立即实施的合理补料方法,以控制诱导后的比生长速率(μi)。利用来自各种分批培养的实验数据,我们将μi与比γ-干扰素产生速率(qpi)相关联,以找出诱导后μi如何影响qpi。结果表明,诱导后将μi维持在一定值以上是高水平生产γ-干扰素的关键因素。在分批培养的指数生长后期进行逐步和恒速补料,同时进行温度诱导,由于温度诱导后维持了μi,导致生产周期显著延长。这些方法克服了温度诱导后的恶劣条件,提高了γ-干扰素的生产率。最后,通过使用指数补料分批培养进行细胞生长的高细胞密度培养,以及温度诱导后进行恒速补料以生产γ-干扰素,与分批培养相比,我们实现了γ-干扰素产量提高23倍,达到7.43 g/L。

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