Soy Peptides Enhance Heterologous Membrane Protein Productivity during the Exponential Growth Phase of <I>Saccharomyces cerevisiae</I>
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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
Bibliographic Information
- Other Title
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- Soy Peptides Enhance Heterologous Membrane Protein Productivity during the Exponential Growth Phase of Saccharomyces cerevisiae
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Abstract
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.
Journal
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 76 (3), 628-631, 2012
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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Keywords
Details 詳細情報について
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- CRID
- 1390001206477830912
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- NII Article ID
- 10030751154
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- NII Book 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 BIB ID
- 023553983
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- PubMed
- 22451416
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed