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dc.contributor.authorMuñiz Calvo, Saraes_ES
dc.contributor.authorBisquert, Ricardoes_ES
dc.contributor.authorPuig, Sergies_ES
dc.contributor.authorGuillamón, José Manueles_ES
dc.date.accessioned2019-10-21T08:04:41Z-
dc.date.available2019-10-21T08:04:41Z-
dc.date.issued2019-10-15-
dc.identifier.citationFood Chemistry DOI:10.1016/j.foodchem.2019.125646 (2019 In press)es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/192953-
dc.description.abstractHydroxytyrosol (HT), which is a polyphenol with a high antioxidant power and many associated health benefits, has been found in wines. Wine yeasts are capable of producing high amounts of the higher alcohol tyrosol, which is the precursor for HT synthesis. We have improved the ability of Saccharomyces cerevisiae to produce HT by heterologously expressing the HpaBC enzyme complex of Escherichia coli, which hydroxylates tyrosol into HT. By overexpressing the hpaB and hpaC genes, we achieved HT titers of 1.15 ± 0.05 mg/L and 4.6 ± 0.9 mg/L in a minimal medium in which either 1 mM tyrosine or 1 mM tyrosol were respectively added. This work demonstrates that the overexpression of HpaBC in yeast is a promising tool to overproduce HT at the expense of endogenous tyrosol through central carbon catabolism flux redirection to tyrosine catabolism.es_ES
dc.description.sponsorshipThis work was supported by Ministry of Science, Innovation and Universities AGL2016-77505-C3-1-R from the Spanish government.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2016-77505-C3-1-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectHydroxytyrosoles_ES
dc.subjectSaccharomyces cerevisiaees_ES
dc.subjectEscherichia colies_ES
dc.subjectPolyphenolses_ES
dc.titleOverproduction of hydroxytyrosol in Saccharomyces cerevisiae by heterologous overexpression of the Escherichia coli 4-hydroxyphenylacetate 3-monooxygenasees_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodchem.2019.125646-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2019.125646es_ES
dc.embargo.terms2020-10-15es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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