Soy Peptides Enhance Heterologous Membrane Protein Productivity during the Exponential Growth Phase of Saccharomyces cerevisiae
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- ITO Keisuke
- Department of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka School of Food and Nutritional Sciences, University of Shizuoka Department of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka School of Food and Nutritional Sciences, University of Shizuoka
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- HIKIDA Aya
- Department of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka Department of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka
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- KITAGAWA Sayuri
- Food Science Research Institute, Research and Development HQ, Fujioil Co., Ltd. Food Science Research Institute, Research and Development HQ, Fujioil Co., Ltd.
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- MISAKA Takumi
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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- ABE Keiko
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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- KAWARASAKI Yasuaki
- Department of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka School of Food and Nutritional Sciences, University of Shizuoka Department of Food and Nutritional Sciences, Graduate School of Nutritional and Environmental Sciences, University of Shizuoka School of Food and Nutritional Sciences, University of Shizuoka
書誌事項
- タイトル別名
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- Soy Peptides Enhance Heterologous Membrane Protein Productivity during the Exponential Growth Phase of <I>Saccharomyces cerevisiae</I>
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抄録
In this study, the production of eight G protein-coupled receptors by Saccharomyces cerevisiae was compared using two types of media, one of which contained soy peptides and the other free amino acids. Yeast cell growth improved in the medium with soy peptides, and the expression levels of six of the receptors increased during the exponential phase by an average of 2.3-fold as against the free amino acid-based medium. The enhancement of protein expression by soy peptides can be explained by alleviation of metabolite stress due to amino acid source depletion caused by heterologous protein expression.
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 76 (3), 628-631, 2012
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001206477830912
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- NII論文ID
- 10030751154
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- NII書誌ID
- AA10824164
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- COI
- 1:STN:280:DC%2BC38vpvVKrsQ%3D%3D
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 023553983
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- PubMed
- 22451416
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可