title: Increased resveratrol production in wines using engineered wine strains Saccharomyces cerevisiae EC1118 and relaxed antibiotic or auxotrophic selection.
abstract: Resveratrol is a polyphenolic compound with diverse beneficial effects on human health. Red wine is the major dietary source of resveratrol but the amount that people can obtain from wines is limited. To increase the resveratrol production in wines, two expression vectors carrying 4-coumarate: coenzyme A ligase gene (4CL) from Arabidopsis thaliana and resveratrol synthase gene (RS) from Vitis vinifera were transformed into industrial wine strain Saccharomyces cerevisiae EC1118. When cultured with 1 mM p-coumaric acid, the engineered strains grown with and without the addition of antibiotics produced 8.249 and 3.317 mg/L of trans-resveratrol in the culture broth, respectively. Resveratrol content of the wine fermented with engineered strains was twice higher than that of the control, indicating that our engineered strains could increase the production of resveratrol during wine fermentation.
authors: Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China.
authors: Ping
authors: P
authors: Sun
authors: Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China.
authors: Jing-Long
authors: JL
authors: Liang
authors: Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China.
authors: Lin-Zhi
authors: LZ
authors: Kang
authors: Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China.
authors: Xiao-Yan
authors: XY
authors: Huang
authors: Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China.
authors: Jia-Jun
authors: JJ
authors: Huang
authors: Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China.|Inst. of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China.
authors: Zhi-Wei
authors: ZW
authors: Ye
authors: Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China.|Inst. of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China.
authors: Li-Qiong
authors: LQ
authors: Guo
authors: Dept. of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Road, Tianhe District, Guangzhou, 510640, China.|Inst. of Food Biotechnology, South China Agricultural University, Guangzhou, 510640, China.
authors: Jun-Fang
authors: JF
authors: Lin
mesh_terms: D000217:Acyltransferases / Q000235:genetics / Q000378:metabolism; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D017360:Arabidopsis / Q000201:enzymology / Q000235:genetics; D003066:Coenzyme A Ligases / Q000235:genetics / Q000378:metabolism; D003373:Coumaric Acids; D005285:Fermentation; D005818:Genetic Engineering; D011422:Propionates; D000077185:Resveratrol; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D013267:Stilbenes / Q000032:analysis*; D027843:Vitis / Q000201:enzymology / Q000235:genetics; D014920:Wine / Q000032:analysis*
chemical_list: D000900:Anti-Bacterial Agents; D003373:Coumaric Acids; D011422:Propionates; D013267:Stilbenes; D000217:Acyltransferases; C055200:resveratrol synthase; D003066:Coenzyme A Ligases; C495469:p-coumaric acid; D000077185:Resveratrol
keywords: Saccharomyces cerevisiae EC1118; heterogenous expression; resveratrol; wine fermentation