Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 369520
Title Using Lactococcus lactis for glutathione overproduction
Author(s) Li, Y.; Hugenholtz, J.; Sybesma, W.; Abee, T.; Molenaar, D.
Source Applied Microbiology and Biotechnology 67 (2005)1. - ISSN 0175-7598 - p. 83 - 90.
Department(s) Physical Chemistry and Colloid Science
Food Microbiology
Publication type Refereed Article in a scientific journal
Publication year 2005
Keyword(s) escherichia-coli-b - gamma-glutamylcysteine synthetase - molecular-weight thiols - acid bacteria - saccharomyces-cerevisiae - nucleotide-sequence - oxidative stress - gene - expression - metabolism
Abstract Glutathione and -glutamylcysteine were produced in Lactococcus lactis using a controlled expression system and the genes gshA and gshB from Escherichia coli encoding the enzymes -glutamylcysteine synthetase and glutathione synthetase. High levels of -glutamylcysteine were found in strains growing on chemically defined medium and expressing either gshA alone or both gshA and gshB. As anticipated, glutathione was found in a strain expressing gshA and gshB. The level of glutathione production could be increased by addition of the precursor amino acid cysteine to the medium. The addition of cysteine led to an increased activity of glutathione synthetase, which is remarkable because the amino acid is not a substrate of this enzyme. The final intracellular glutathione concentration attained was 358 nmol mg¿1 protein, which is the highest concentration reported for a bacterium, demonstrating the suitability of engineered L. lactis for fine-chemical production and as a model for studies of the impact of glutathione on flavour formation and other properties of food.
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