ADVERTISEMENT
2 /3 FREE ARTICLES LEFT THIS MONTH Remaining
Chemistry matters. Join us to get the news you need.

If you have an ACS member number, please enter it here so we can link this account to your membership. (optional)

ACS values your privacy. By submitting your information, you are gaining access to C&EN and subscribing to our weekly newsletter. We use the information you provide to make your reading experience better, and we will never sell your data to third party members.

ENJOY UNLIMITED ACCES TO C&EN

Biological Chemistry

Fusion protein aids antioxidant synthesis

October 2, 2006 | APPEARED IN VOLUME 84, ISSUE 40

Scientists have engineered yeast and mammalian cells to produce resveratrol (shown), an antioxidant found in grapes and peanuts that previously has been shown to have antiaging properties (J. Am. Chem. Soc. 2006, 128, 13030). Oliver Yu and coworkers at the Donald Danforth Plant Science Center and Washington University School of Medicine, both in St. Louis, increased resveratrol yield by tweaking the natural synthetic pathway so that two of the enzymes are linked as a fusion protein. When the researchers expressed this pathway in yeast cells, the cells produced 15 times more resveratrol than did engineered yeast cells expressing the enzymes separately. After 20 hours, yeast cells with the fusion protein produced 3,500 times as much resveratrol as a previously reported yeast system. Yu and his coworkers engineered their pathway into human kidney cells, which, in turn, could produce resveratrol. The researchers hope their engineering strategy can be used for medical applications, such as increasing the life span of neurons or transplanted insulin-producing cells.

X

Article:

This article has been sent to the following recipient:

Leave A Comment

*Required to comment