Production of Resveratrol in Recombinant Microorganisms

• Published in: Applied and Environmental Microbiology Vol. 72; no. 8; pp. 5670 - 5672
• Main Authors: Beekwilder, Jules, Wolswinkel, Rianne, Jonker, Harry, Hall, Robert, Vos, C.H. Ric de, Bovy, Arnaud
• Format: Journal Article
• Language: English
• Published: Washington, DC American Society for Microbiology 01-08-2006
• Subjects: 4-coumarate:coenzyme A ligase; acyltransferases; Acyltransferases - genetics; Acyltransferases - metabolism; Biological and medical sciences; biosynthesis; Biotechnology - methods; Coenzyme A Ligases - genetics; Coenzyme A Ligases - metabolism; Coumaric Acids - metabolism; E coli; engineered escherichia-coli; enzyme activity; Escherichia coli; Escherichia coli - enzymology; Escherichia coli - genetics; Escherichia coli - metabolism; Fundamental and applied biological sciences. Psychology; gene expression; genetically engineered microorganisms; grapes; ligases; Microbiology; Microorganisms; Nicotiana - enzymology; Nicotiana - genetics; Nicotiana tabacum; p-coumaric acid; pathway; Physiology and Biotechnology; Recombination, Genetic; Resveratrol; Saccharomyces cerevisiae; Saccharomyces cerevisiae - enzymology; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - metabolism; stilbene synthase; Stilbenes - metabolism; transgenes; Vitaceae; Vitis - genetics; Vitis - metabolism; Vitis vinifera; Yeast; Genetically modified microorganism; Production
• ISSN: 0099-2240; 1098-5336
• DOI: 10.1128/AEM.00609-06

Resveratrol production in Saccharomyces cerevisiae was compared to that in Escherichia coli. In both systems, 4-coumarate:coenzyme A ligase from tobacco and stilbene synthase from grapes were expressed. When p-coumaric acid was used as the precursor, resveratrol accumulations in the culture medium were observed to be comparable in E. coli (16 mg/liter) and yeast (6 mg/liter).