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Titre du document / Document title

Enhanced accumulation of toxic compound in yeast cells having high glycolytic activity : a case study on the safety of genetically engineered yeast

Auteur(s) / Author(s)

INOSE T. ; MURATA K. ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

Kyoto univ., res. inst. food sci., Uji, Kyoto 611, JAPON

Résumé / Abstract

The cellular level of methylglyoxal (MG), a highly toxic 2-oxoaldehyde, in Saccharomyces cerevisiae cells transformed with genes for some of the glycolytic enzymes was determined as an index of the safety of genetically engineered yeast and the level was compared with that in non-transformed control cells. The phosphoglucose isomerase (PGI), phosphofructokinase (PFK) and triosephosphate isomerase (TPI) activities significantly increased in the transformants and were approximately five-, three- and sevenfold higher, respectively, than those in the control. When these transformed cells were used for alcohol fermentation from glucose, they accumulated MG in cells at a level sufficient to induce mutagenicity. These results illustrate that careful thought should be given to the potential metabolic products and their safety when a genetically engineered yeast is applied to food-related fermentation processes.

Revue / Journal Title

International journal of food science & technology    ISSN  0950-5423   CODEN IJFTEZ 

Source / Source

1995, vol. 30, no2, pp. 141-146 (14 ref.)

Langue / Language

Anglais

Editeur / Publisher

Wiley-Blackwell, Oxford, ROYAUME-UNI  (1987) (Revue)

Mots-clés anglais / English Keywords

Bypass

;

Glycolysis

;

Biological accumulation

;

Mutagenesis

;

Genetic engineering

;

Saccharomyces cerevisiae

;

Recombinant microorganism

;

Alcoholic fermentation

;

Safety

;

Foodstuff

;

Fermented product

;

Food industry

;

Ascomycetes

;

Fungi

;

Thallophyta

;

Yeast

;

Mots-clés français / French Keywords

Dérivation

;

Glycolyse

;

Accumulation biologique

;

Méthylglyoxal

;

Mutagenèse

;

Génie génétique

;

Saccharomyces cerevisiae

;

Microorganisme recombinant

;

Fermentation alcoolique

;

Sécurité

;

Produit alimentaire

;

Produit fermenté

;

Industrie alimentaire

;

Ascomycetes

;

Fungi

;

Thallophyta

;

Levure

;

Mots-clés espagnols / Spanish Keywords

Derivación

;

Glicolisis

;

Acumulación biológica

;

Mutagénesis

;

Ingeniería genética

;

Saccharomyces cerevisiae

;

Microorganismo recombinante

;

Fermentación alcohólica

;

Seguridad

;

Producto alimenticio

;

Producto fermentado

;

Industria alimenticia

;

Ascomycetes

;

Fungi

;

Thallophyta

;

Levadura

;

Localisation / Location

INIST-CNRS, Cote INIST : 13345, 35400005028296.0020

Nº notice refdoc (ud4) : 3685701



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