Preparation of High-Activity Whole Cell Biocatalysts by Permeabilization of Recombinant Yeasts with Alcohol

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概要

• 論文の詳細を見る

• Recombinant yeast cells intracellularly overexpressing three different enzymes were permeabilized with alcohol under various conditions. The effects of enzyme stability in alcohol and enzyme molecular weight on the activities of permeabilized cells and enzyme leakage during incubation were examined. Saccharomyces cerevisiae YPH250 overexpressing glyoxalase I(GloI), S.cerevisiae MT8-1 overexpressing isocitrate lyase(ICL), and Pichia pastoris GS115 overexpressing β-galactosidase(β-gal) were used as model recombinant yeast systems. In all cases, the percentage of alcohol used for the treatment significantly affected the activity of permeabilized whole cell biocatalysts; cells showed high activity when treated with 40% isopropyl alcohol. The activity of whole cell biocatalysts was also significantly affected by the stability of the enzyme in alcohol solution; permeabilized yeast cells overexpressing ICL, which had low stability, showed rather low activity. Although the enzyme leakage from permeabilized cells was rather low in all cases, the molecular weight of the enzyme appeared to affect the extent of enzyme leakage during incubation. Permeabilized cells of P.pastoris overexpressing β-gal(540 kDa)retained particularly high activity during incubation and could be used as an immobilized whole cell biocatalysts.

• 社団法人日本生物工学会の論文
• 2000-06-25

著者

• Kondo Akihiko

  Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University

• FUKUDA HIDEKI

  Division of Molecular Science, Graduate School of Science and Technology, Kobe University

• Fukuda Hideki

  Organization Of Advanced Science And Technology Kobe University

• Fukuda H

  Kobe Univ. Kobe

• Fukuda Hideki

  Department Of Molecular Science And Material Engineering Graduate School Of Science And Technology K

• Fukuda H

  Kobe Univ. Kobe Jpn

• Fujita Y

  Department Of Applied Biological Chemistry College Of Agriculture Osaka Prefecture University

• Fukuda Hideki

  Division Of Molecular Science Graduate School Of Science And Technology Kobe University

• Fukuda Hideo

  Dept. Appl. Microbial Technology Kumamoto Institute Of Technology

• FUJITA YOSHITO

  Fukui Food Processing Research Institute

• LIU YAN

  Division of Molecular Science, The Graduate School of Science and Technology, Kobe University

• FUJITA YASUYA

  Department of Chemical Science and Engineering, Kobe University

• Kondo Akihiko

  Department Of Applied Chemistry Kyushu Institute Of Technology

• Kondo Akihiko

  Department Of Applied Chemistry Faculty Of Engineering Kyushu Institute Of Technology

• Liu Yan

  Division Of Molecular Science The Graduate School Of Science And Technology Kobe University

• Fukuda Hideki

  Division Of Bioscience The Graduate School Of Science And Technology Kobe University

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