Efficient and long-term vanillin production from 4-vinylguaiacol using immobilized whole cells expressing Cso2 protein

Tsubasa Saito, Riku Aono, Toshiki Furuya, Kuniki Kino*

*この研究の対応する著者

研究成果: Article査読

2 被引用数 (Scopus)

抄録

Vanillin is a well-known fragrant, flavoring compound. Previously, we established a method of coenzyme-independent vanillin production via an oxygenase from Caulobacter segnis ATCC 21756, called Cso2, that converts 4-vinylguaiacol to vanillin and formaldehyde using oxygen. In this study, we found that reactive oxygen species inhibited the catalytic activity of Cso2, and the addition of catalase increased vanillin production. Since Escherichia coli harbors catalases, we used E. coli cells expressing Cso2 to produce vanillin. Cell immobilization in calcium alginate enabled the long-term use of the E. coli cells for vanillin production. Thus, we demonstrate the possibility of using immobilized E. coli cells for both continuous and repeated batch vanillin production without any coenzymes.

本文言語English
ページ(範囲)260-264
ページ数5
ジャーナルJournal of Bioscience and Bioengineering
130
3
DOI
出版ステータスPublished - 2020 9月

ASJC Scopus subject areas

  • バイオテクノロジー
  • バイオエンジニアリング
  • 応用微生物学とバイオテクノロジー

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