tyrosine ammonia lyase/vitis vinifera

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Changes in grapes composition during ripening of five Vitis vinifera L varieties as related to Tephritidae and Drosophilidae infestations.

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Vitis vinifera (L) is a great economically important crop. However, huge loss in fruits due to destructive pests hinders the improvement of its performance. The study of their biochemical profile, ripening dynamics, and defense mechanisms presents a great scientific interest. In this work,

Using unnatural protein fusions to engineer resveratrol biosynthesis in yeast and Mammalian cells.

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Resveratrol is a naturally occurring defense compound produced by a limited number of plants in response to stresses. Besides cardiovascular benefits, this health-promoting compound has been reported to extend life spans in yeasts, flies, worms, and fish. To biosynthesize resveratrol de novo,

De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines.

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Benzyl alcohol and other benzenoid-derived metabolites of particular importance in plants confer floral and fruity flavors to wines. Among the volatile aroma components in Vitis vinifera grape varieties, benzyl alcohol is present in its free and glycosylated forms. These compounds are considered to

De novo production of resveratrol from glucose or ethanol by engineered Saccharomyces cerevisiae.

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Resveratrol is a natural antioxidant compound, used as food supplement and cosmetic ingredient. Microbial production of resveratrol has until now been achieved by supplementation of expensive substrates, p-coumaric acid or aromatic amino acids. Here we engineered the yeast Saccharomyces cerevisiae

Engineering of a microbial coculture of Escherichia coli strains for the biosynthesis of resveratrol.

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BACKGROUND Resveratrol is a plant natural product with many health-protecting effects which makes it an attractive chemical both for academic studies and industrial purposes. However, the low quantities naturally produced by plants as well as the unsustainable procedures of extraction, purification

De novo resveratrol production through modular engineering of an Escherichia coli-Saccharomyces cerevisiae co-culture

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Background: Resveratrol is a plant secondary metabolite with diverse, potential health-promoting benefits. Due to its nutraceutical merit, bioproduction of resveratrol via microbial engineering has gained increasing attention and provides

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