Gallic acid fermentation by metabolically engineered <i>Escherichia coli</i> producing <i>p-</i>hydroxybenzoate hydroxylase from <i>Hylemonella gracilis </i>NS1
Author:
Affiliation:
1. Faculty of Life and Environmental Sciences, Microbiology Research Center for Sustainability, University of Tsukuba
Publisher
Microbiology Research Foundation
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
https://www.jstage.jst.go.jp/article/jgam/advpub/0/advpub_2023.08.004/_pdf
Reference28 articles.
1. Aruoma, OI., Murcia, A., Butler, J., and Halliwell, B. (1983) Evaluation of the antioxidant and prooxidant actions of gallic acid and its derivatives. J. Agric. Food Chem., 41, 1880–1885.
2. Badhani, B., Neha, S., and Rita, K. (2015) Gallic acid: A versatile antioxidant with promising therapeutic and industrial applications. RSC Adv., 5, 27540–27557.
3. Chen, Z., Chen, T., Shengzhu, Y., and Yi, X. H. (2022) A high-throughput visual screening method for p-hydroxybenzoate hydroxylase to increase phenolic compounds biosynthesis. Biotechnol. Biofuels Bioprod., 15, 1–15.
4. Chen, Z., Xiaolin, S., Jian, W., Wang, J., Yuan, Q. et al. (2017) Rational engineering of p-hydroxybenzoate hydroxylase to enable efficient gallic acid synthesis via a novel artificial biosynthetic pathway. Biotechnol. Bioeng., 114, 2571–2580.
5. Diaz-Gomez, R., Lopez-Solis, R., Obreque-Slier, E., and Toledo-Araya, H. (2013) Comparative antibacterial effect of gallic acid and catechin against helicobacter pylori. Lwt. Food Sci. Technol., 54, 331–335.
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