Production of pyranoanthocyanins using Escherichia coli co-cultures-Reference-Cited by-同舟云学术

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Production of pyranoanthocyanins using Escherichia coli co-cultures

Published:2019-09 Issue: Volume:55 Page:290-298
ISSN:1096-7176
Container-title:Metabolic Engineering
language:en
Short-container-title:Metabolic Engineering

Author:

Akdemir Hulya,Silva Adilson,Zha Jian,Zagorevski Dmitri V.,Koffas Mattheos A.G.

Funder

TUBITAK-BIDEP through the 2219 International Postdoctoral Research Fellowship Program (12 months)

Global Research Laboratories Program

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference55 articles.

1. Antioxidant features of red wine pyranoanthocyanins: experimental and theoretical approaches;Azevedo;J. Agric. Food Chem.,2014

2. Antiobesity effects of anthocyanins in preclinical and clinical studies;Azzini;Oxidative medicine and cellular longevity,2017

3. Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines;Bakker;J. Agric. Food Chem.,1997

4. Expression in Escherichia coli of native chimeric phenolic acid decarboxylases with modified enzymatic activities and method for screening recombinant E. coli strains expressing the enzymes;Barthelmebs;Appl. Environ. Microbiol.,2001

5. High anthocyanin intake is associated with a reduced risk of myocardial infarction in young and middle-aged women;Cassidy;Circulation,2013

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2. Microbial synthesis of anthocyanins and pyranoanthocyanins: current bottlenecks and potential solutions;Critical Reviews in Food Science and Nutrition;2024-06-27

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4. Efficient Biosynthesis of Salidroside via Artificial in Vivo enhanced UDP-Glucose System Using Cheap Sucrose as Substrate;ACS Omega;2024-05-10

5. Surface-displayed phenolic acid decarboxylase for increased vinylphenolic pyranoanthocyanins in blueberry wine;Current Research in Food Science;2024

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