CONSTRUCTION AND USE OF GENETIC ENGINEERING STRAIN CAPABLE OF REALIZING CO-PRODUCTION OF BRANCHED CHAIN AMINO ACIDS
Provided are the construction and use of a genetic engineering strain capable of realizing the co-production of branched chain amino acids. The genetic engineering strain can realize the co-production of branched chain amino acids (BCAAs) such as valine, leucine and isoleucine by means of a fermenta...
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| creator | ZHANG, Kechun SUN, Cunmin HUANG, Hao NI, Menghan WANG, Jingyu ZHU, Xiangcheng |
| description | Provided are the construction and use of a genetic engineering strain capable of realizing the co-production of branched chain amino acids. The genetic engineering strain can realize the co-production of branched chain amino acids (BCAAs) such as valine, leucine and isoleucine by means of a fermentation method. A genetic engineering strain is obtained by using a genetic engineering method. By means of introducing a leucine synthesis pathway into an Escherichia coli host cell capable of producing isoleucine and/or valine, and expressing an isopropylmalate synthetase coding gene leuAm, an isopropylmalate dehydrogenase coding gene leuB, an isopropylmalate dehydratase coding gene leuCD, an aromatic amino acid transaminase gene tyrB and a leucine expulsion protein gene LeUE that relieve the feedback inhibition of L-leucine, the genetic engineering strain finally realizes the co-production of two or three branched chain amino acids, and the co-production process increases the utilization rate of the total glucose b |
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The genetic engineering strain can realize the co-production of branched chain amino acids (BCAAs) such as valine, leucine and isoleucine by means of a fermentation method. A genetic engineering strain is obtained by using a genetic engineering method. By means of introducing a leucine synthesis pathway into an Escherichia coli host cell capable of producing isoleucine and/or valine, and expressing an isopropylmalate synthetase coding gene leuAm, an isopropylmalate dehydrogenase coding gene leuB, an isopropylmalate dehydratase coding gene leuCD, an aromatic amino acid transaminase gene tyrB and a leucine expulsion protein gene LeUE that relieve the feedback inhibition of L-leucine, the genetic engineering strain finally realizes the co-production of two or three branched chain amino acids, and the co-production process increases the utilization rate of the total glucose b</description><language>chi ; eng ; fre</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FODDER ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20241031&DB=EPODOC&CC=WO&NR=2024222943A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25547,76298</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20241031&DB=EPODOC&CC=WO&NR=2024222943A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZHANG, Kechun</creatorcontrib><creatorcontrib>SUN, Cunmin</creatorcontrib><creatorcontrib>HUANG, Hao</creatorcontrib><creatorcontrib>NI, Menghan</creatorcontrib><creatorcontrib>WANG, Jingyu</creatorcontrib><creatorcontrib>ZHU, Xiangcheng</creatorcontrib><title>CONSTRUCTION AND USE OF GENETIC ENGINEERING STRAIN CAPABLE OF REALIZING CO-PRODUCTION OF BRANCHED CHAIN AMINO ACIDS</title><description>Provided are the construction and use of a genetic engineering strain capable of realizing the co-production of branched chain amino acids. The genetic engineering strain can realize the co-production of branched chain amino acids (BCAAs) such as valine, leucine and isoleucine by means of a fermentation method. A genetic engineering strain is obtained by using a genetic engineering method. 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The genetic engineering strain can realize the co-production of branched chain amino acids (BCAAs) such as valine, leucine and isoleucine by means of a fermentation method. A genetic engineering strain is obtained by using a genetic engineering method. By means of introducing a leucine synthesis pathway into an Escherichia coli host cell capable of producing isoleucine and/or valine, and expressing an isopropylmalate synthetase coding gene leuAm, an isopropylmalate dehydrogenase coding gene leuB, an isopropylmalate dehydratase coding gene leuCD, an aromatic amino acid transaminase gene tyrB and a leucine expulsion protein gene LeUE that relieve the feedback inhibition of L-leucine, the genetic engineering strain finally realizes the co-production of two or three branched chain amino acids, and the co-production process increases the utilization rate of the total glucose b</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | CONSTRUCTION AND USE OF GENETIC ENGINEERING STRAIN CAPABLE OF REALIZING CO-PRODUCTION OF BRANCHED CHAIN AMINO ACIDS |
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