Earticle

초록

영어

Resveratrol is a polyphenolic compound found in grapes, peanuts, several types of berries, and other plants, particularly red wine. It has several beneficial effects on human health, such as prevention of cancer and cardiovascular diseases, and antioxidative, antiviral, anti-inflammatory, estrogenic, and anti-aging effects. 4-coumarate:coenzyme A ligase gene (4CL1) from Arabidopsis thaliana and stilbene synthase gene (STS) from Arachis hypogaea were cloned to produce resveratrol in a food-grade yeast. And the clone was transformed into Saccharomyces cerevisiae W303-1A. 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. The resveratrol produced was unglycosylated and secreted into the culture medium. Deletion of the putative phenyl acrylic acid decarboxylase gene (PAD1) did not enhance resveratrol production.

키워드

저자

• So-Yeon SHIN [ Dept. of Agricultural Biotechnology, Seoul National University, Seoul, 151-921. ]
• Nam Soo HAN [ Dept. of Food Science and Technology, Chungbuk National University, Cheongju, 361-763. ]
• Yong-Cheol PARK [ Dept. of Advanced Fermentation Fusion Science and Technology, Kookmin University, Seoul, 136-702. ]
• Myoung-Dong KIM [ School of Biotechnology and Bioengineering, Kangwon National University, Chuncheon, 200-701. ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국생물공학회 학술대회

• 간기

  반년간

• 수록기간

  1985~2013

• 십진분류

  KDC 476 DDC 576