Production of resveratrol from p-coumaric acid in recombinant Saccharomyces cerevisiae expressing 4-coumarate:coenzyme A ligase and stilbene synthase genes

• Published in: Enzyme and microbial technology Vol. 48; no. 1; pp. 48 - 53
• Main Authors: Shin, So-Yeon, Han, Nam Soo, Park, Yong-Cheol, Kim, Myoung-Dong, Seo, Jin-Ho
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier Inc 05.01.2011; Elsevier
• Subjects: 4-Coumarate:coenzyme A ligase (4CL1); Acrylic acid; Acyltransferases - genetics; Acyltransferases - metabolism; anticarcinogenic activity; antioxidant activity; Arabidopsis Proteins - genetics; Arabidopsis thaliana; Arachis - enzymology; Arachis - genetics; Arachis hypogaea; Batch Cell Culture Techniques; Biological and medical sciences; Biotechnology; Biotechnology - methods; Cloning, Molecular; Coenzyme A Ligases - genetics; Coenzyme A Ligases - metabolism; Coumaric Acids - metabolism; Culture Media; Fundamental and applied biological sciences. Psychology; gene deletion; genes; genetic transformation; Humans; molecular cloning; p-Coumaric acid; polyphenols; Propionates; Recombination, Genetic; red wines; Resveratrol; Saccharomyces cerevisiae; Saccharomyces cerevisiae - enzymology; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - metabolism; secretion; Stilbene synthase (STS); Stilbenes - chemistry; Stilbenes - metabolism; trihydroxystilbene synthase; yeasts; p-Coumaric acid; Stilbene synthase (STS); Saccharomyces cerevisiae; Resveratrol; 4-Coumarate:coenzyme A ligase (4CL1); Ascomycota; Yeast; Enzyme; Synthase; Genetically modified microorganism; Coenzyme; Fungi; Gene; Ligases; Production
• ISSN: 0141-0229; 1879-0909
• DOI: 10.1016/j.enzmictec.2010.09.004

Resveratrol is a well-known polyphenol present in red wine and exerts antioxidative and anti-carcinogenic effects on the human body. To produce resveratrol in a food-grade yeast, the 4-coumarate:coenzyme A ligase gene ( 4CL1) from Arabidopsis thaliana and stilbene synthase gene ( STS) from Arachis hypogaea were cloned and transformed into Saccharomyces cerevisiae W303-1A. The resveratrol produced was unglycosylated and secreted into the culture medium. A batch culture with 15.3 mg/l p-coumaric acid used as precursor resulted in the production of 3.1 mg/l resveratrol with 14.4 mol% yield. Deletion of the putative phenyl acrylic acid decarboxylase gene ( PAD1) did not enhance resveratrol production.