现代食品科技2012，Vol.28Issue(12)：1617-1620,4.
多胺对毕赤酵母合成S-腺苷甲硫氨酸的影响
Influence and Mechanism of Polyamines Addition on S-adenosyl-L-methionine Synthesis by Pichia pastoris
摘要
Abstract
S-adenosyl-L-methionine (SAM) was a type of active amino acid required largely. SAM was mainly produced through the biosynthesis reaction within Pichia pastoris cell that overexpressed methionine adenosyltransferase (MAT), while the inducer methanol led to cell death at some extent during cultivation process with high cell density. Thus this study firstly revealed that methanol exerted oxidative stress on P. pastoris cell, and then investigated the influences of adding polyamines (putrescine and spermidine) on SAM biosynthesis and reaction mechanism. The results revealed that polyamines can lessen oxidative damage through elevating catalase activity, and additionally, improving MAT activity and cell growth. As a result, 19.2% higher level of SAM deposit was achieved.关键词
毕赤酵母/S-腺苷甲硫氨酸/多胺/氧化损伤Key words
Pichia pastoris/ S-adenosylmethionine/ polyamine, oxidative damage引用本文复制引用
胡晓清,陈华新,储炬,张嗣良,庄英萍..多胺对毕赤酵母合成S-腺苷甲硫氨酸的影响[J].现代食品科技,2012,28(12):1617-1620,4.基金项目
江苏省自然科学基金(BK2012114) （BK2012114）
