Production of Nonproteinaceous Amino Acids Using Recombinant Escherichia coli Cells Expressing Cysteine synthase and Related Enzymes with or without the Secretion of O-Acetyl-L-Serine (MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
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概要
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β-(Pyrazol-1-yl)-L-alanine (β-PA), a model nonproteinaceous amino acid, was specifically synthesized by two methods using recombinant Escherichia coli cells that express cysteine synthase, comprising serine acetyltransferase (SAT) and 0-acetylserine sulfhydrylase-A (OASS-A) and related enzymes from E. coli. In the first method (method A), recombinant cells that express wildtype SAT, OASS-A, acetate kinase (AK), and phosphotransacerylase (PTA) showed the highest β-PA production. β-PA was produced at 140 mM from 200 mM L-serine and 200 mM pyrazole under optimum conditions. Using the cells expressing SATΔC20 (truncated SAT), OASS-A, AK, and PTA, β-PA was produced at a level of only 80 mM, whereas 0-acetyl-serine (OAS) was found to be secreted into the broth. Under optimum conditions, OAS accumulated at levels of around 105 mM from 300 mM L-serine. Thus, in the second method (method B), the secreted OAS was used as the substrate for the syntheses of β-PA and β-(triazol-1-yl)-L-alanine (β-TA). The OAS that accumulated in the broth was efficiently converted to β-PA and β-TA at levels of around 90 mM from 105 mM OAS using free OASS-A. In both methods A and B, the addition of glucose was essential for the efficient production of β-PA and OAS, respectively.
- 社団法人日本生物工学会の論文
- 2004-05-25
著者
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今村 維克
岡山大学大学院自然科学研究科機能分子化学専攻
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Nakanishi Kazuhiro
Graduate School of Natural Science and Technology, Okayama University
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Imamura Koreyoshi
Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
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Sakiyama Takaharu
Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
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Nakanishi Kazuhiro
Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
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崎山 高明
Department Of Bioscience And Biotechnology Faculty Of Engineering Okayama University:(present Addres
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ZHAO CHUNHUI
Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
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OHNO KATSUHIRO
Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
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SOGOH KOHJI
Department of Bioscience and Biotechnology, Faculty of Engineering, Okayama University
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Kusubayashi Noriko
Department Of Biochemical Engineering And Science Kyushu Institute Of Technology
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Sogoh Kohji
Department Of Bioscience And Biotechnology Faculty Of Engineering Okayama University
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Ohno Katsuhiro
Department Of Bioscience And Biotechnology Faculty Of Engineering Okayama University
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Sakiyama Takaharu
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Nakanishi Kazuhiro
Department Of Bioscience And Biotechnology Faculty Of Engineering Okayama University
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Nakanishi K
Department Of Bioscience And Biotechnology Faculty Of Engineering Okayama University
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Nakanishi Kazuhiro
Division Of Chemistry And Biochemistry Graduate School Of Natural Science And Technology Okayama Uni
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Nakanishi Kazuhiro
Department Of Anesthesia Nippon Medical School
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Zhao Chunhui
Department Of Bioscience And Biotechnology Faculty Of Engineering Okayama University
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Saeki Tohru
Laboratory Of Molecular Nutrition Kyoto Prefectural University
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Imamura Koreyoshi
Graduate School Of Natural Science And Technology Okayama University
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Imamura Koreyoshi
Department Of Bioscience And Biotechnology Faculty Of Engineering Okayama University
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Nakanishi Kazuhiro
Graduate School Of Natural Science And Technology Okayama University
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Nakanishi Kazuhiro
Deparment Of Food Science And Technology Faculty Of Agriculture Kyoto University
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