文献类型: 外文期刊
作者: Wang, Zhe 1 ; Li, Xiaonan 1 ; Azi, Fidelis 1 ; Dai, Yiqiang 1 ; Xu, Zhuang 1 ; Yu, Lijun 1 ; Zhou, Jianzhong 1 ; Dong, Mingsheng 2 ; Xia, Xiudong 1 ;
作者机构: 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
3.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
4.Guangdong Technion Israel Inst Technol, Dept Chem Engn, Shantou 515063, Peoples R China
5.Minist Sci & Technol, Jiangsu Key Lab Food Qual, Nanjing 210014, Peoples R China
6.Minist Sci & Technol, Safety State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
关键词: soy whey; (S)-equol; daidzin; metabolic engineering; Escherichia coli
期刊名称:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ( 影响因子:6.1; 五年影响因子:6.3 )
ISSN: 0021-8561
年卷期: 2023 年 71 卷 15 期
页码:
收录情况: SCI
摘要: (S)-Equol is one of the most bioactive metabolites of the isoflavones with immense nutritional and pharmaceutical value. Soy whey is the major liquid byproduct of the soy product processing industries that is rich in nutrients and (S)-equol biosynthetic precursor daidzin. However, it is usually disposed into the sewage, causing high environmental contamination. Herein, we constructed a recombinant Escherichia coli for the biosynthesis of (S)-equol from soy whey. First, we evaluated daidzin-specific transporters and optimized the anaerobically induced P(nar )in the (S)-equol biosynthesis cassette to produce (S)-equol from daidzin. Then, sucrase and a-galactosidase were co-expressed to confer sucrose, stachyose, and raffinose utilization capacity on E. coli. Meanwhile, EIIBCA(glc) was inactivated to eliminate the daidzin transport inhibition induced by glucose. Finally, combining these strategies and optimizing the fermentation conditions, the optimal strain produced 91.5 mg/L of (S)-equol with a yield of 0.96 mol/ mol substrates in concentrated soy whey. Overall, this new strategy is an attractive route to broaden the applications of soy whey and achieve the eco-friendly production of (S)-equol.
- 相关文献
作者其他论文 更多>>
-
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties
作者:Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Xia, Xiudong;Wang, Daoying;Dai, Yiqiang;Liu, Yifei;Wang, Zhe;Xu, Weimin;Dong, Mingsheng;Xia, Xiudong;Wang, Daoying;Xu, Weimin;Xia, Xiudong;Wang, Daoying
关键词:Dextran; Structure; Physicochemical properties; 3D printing whole grain and legume food; Dysphagia
-
Ingenious integration of synthetic biology and droplet microfluidics
作者:Zhang, Panrui;Wu, Haoyu;Zhang, Runxin;Zhao, Danshan;Wei, Wei;Yang, Qiaoyi;Shi, Tianqiong;Wang, Yuetong;Zhang, Panrui;Wu, Haoyu;Zhang, Runxin;Zhao, Danshan;Wei, Wei;Yang, Qiaoyi;Shi, Tianqiong;Wang, Yuetong;Wang, Zhe;Wang, Zhe
关键词:Synthetic biology; Droplet microfluidics; High-throughput; Green biofabrication; Cell-free systems
-
Advanced droplet microfluidic platform for high-throughput screening of industrial fungi
作者:Yang, Qiaoyi;Ye, Chao;Shi, Tianqiong;Wang, Yuetong;Yang, Qiaoyi;Lu, Siqi;Wu, Haoyu;Zhao, Danshan;Wei, Wei;Yi, Haoran;Li, Xi;Ye, Chao;Shi, Tianqiong;Wang, Yuetong;Ye, Chao;Wang, Zhe;Wang, Zhe
关键词:Droplet microfluidics; High-throughput screening; Industrial fungi; Filamentous fungi
-
3D printing of mycelium-enhanced plant-based protein composites for customizable texture in meat analogues
作者:Liu, Yifei;Dai, Yiqiang;Xia, Xiudong;Zhai, Kang;Jin, Yixia;Zhai, Yanfen;Dong, Mingsheng;Dai, Yiqiang;Xia, Xiudong;Zhao, Baomin
关键词:3D printing; Mycelium; Meat analogue; Fermentation; Texture; Porosity
-
Stabilizing effect of Leuconostoc mesenteroides Lm10 produced dextran in situ on stirred soy yogurt: Structure-function relationship
作者:Dai, Yiqiang;Wang, Zhe;Wang, Daoying;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Dong, Mingsheng;Wang, Daoying;Xia, Xiudong;Wang, Zhongjiang;Wang, Daoying;Xia, Xiudong
关键词:Stirred soy yogurt; Leuconostoc mesenteroides Lm10; Dextran; Dextransucrase; Stability
-
Inhibitory effects of phenolic compounds from blueberry leaf on α-amylase and α-glucosidase: kinetics, mode of action, and molecular interactions
作者:Wu, Han;Liu, Xiaoli;Xie, Shudong;Zhou, Jianzhong;Pan, Yue;Cui, Xiaozhen;Wu, Han;Liu, Xiaoli;Zhou, Jianzhong;Wu, Han;Liu, Xiaoli;Corradini, Maria G.;Corradini, Maria G.
关键词:blueberry leaf; digestive enzymes; kinetics; inhibition mechanism; multispectral technique
-
Effect of low-frequency ultrasound pretreatment on taste substances in chicken liver by fermentation
作者:Wang, Xiaowen;Lan, Yibo;Yang, Biao;Yang, Jing;Ma, Jingjing;Cheng, Mei;Xia, Xiudong;Xu, Weimin;Wang, Daoying;Zou, Ye;Wang, Xiaowen;Xia, Xiudong;Xu, Weimin;Wang, Daoying;Zou, Ye;Wang, Xiaowen;Lan, Yibo;Yang, Biao;Yang, Jing;Ma, Jingjing;Cheng, Mei;Xia, Xiudong;Xu, Weimin;Wang, Daoying;Zou, Ye
关键词:Chicken liver; Fermentation; Ultrasound pretreatment; Taste; Acid soluble protein



