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Recombinant Saccharomyces cerevisiae Expressing P450 in Artificial Digestive Systems: a Model for Biodetoxication in the Human Digestive Environment

机译:在人工消化系统中表达P450的酿酒酵母:在人类消化环境中生物脱毒的模型。

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The use of genetically engineered microorganisms such as bacteria or yeasts as live vehicles to carry out bioconversion directly in the digestive environment is an important challenge for the development of innovative biodrugs. A system that mimics the human gastrointestinal tract was combined with a computer simulation to evaluate the survival rate and cinnamate 4-hydroxylase activity of a recombinant model of Saccharomyces cerevisiae expressing the plant P450 73A1. The yeasts showed a high level of resistance to gastric and small intestinal secretions (survival rate after 4 h of digestion, 95.6% ± 10.1% [n = 4]) but were more sensitive to the colonic conditions (survival rate after 4 h of incubation, 35.9% ± 2.7% [n = 3]). For the first time, the ability of recombinant S. cerevisiae to carry out a bioconversion reaction has been demonstrated throughout the gastrointestinal tract. In the gastric-small intestinal system, 41.0% ± 5.8% (n = 3) of the ingested trans-cinnamic acid was converted into p-coumaric acid after 4 h of digestion, as well as 8.9% ± 1.6% (n = 3) in the stomach, 13.8% ± 3.3% (n = 3) in the duodenum, 11.8% ± 3.4% (n = 3) in the jejunum, and 6.5% ± 1.0% (n = 3) in the ileum. In the large intestinal system, cinnamate 4-hydroxylase activity was detected but was too weak to be quantified. These results suggest that S. cerevisiae may afford a useful host for the development of biodrugs and may provide an innovative system for the prevention or treatment of diseases that escape classical drug action. In particular, yeasts may provide a suitable vector for biodetoxication in the digestive environment.
机译:使用基因工程微生物如细菌或酵母作为活载体直接在消化环境中进行生物转化是开发创新生物药物的重要挑战。模仿人类胃肠道的系统与计算机模拟相结合,以评估表达植物P450 73A1的酿酒酵母重组模型的存活率和肉桂酸酯4-羟化酶活性。酵母菌显示出对胃和小肠分泌物的高水平抗性(消化4 h后的存活率,为95.6 %±10.1 %[n = 4]),但对结肠条件更敏感(4 h后的存活率)孵化率,35.9%±2.7%[n = 3])。首次在整个胃肠道中证明了重组酿酒酵母进行生物转化反应的能力。在胃小肠系统中,消化4小时后,摄入的41.0 %±5.8 %(n = 3)的反式肉桂酸转化为对香豆酸,以及8.9 %±1.6 % (n = 3)在胃中,十二指肠为13.8 %±3.3 %(n = 3),空肠为11.8 %±3.4 %(n = 3),而6.5 %±1.0 %( n = 3)在回肠中。在大肠系统中,检测到了肉桂酸4-羟化酶活性,但是它太弱而无法定量。这些结果表明,酿酒酵母可以为生物药物的开发提供有用的宿主,并且可以为预防或治疗逃脱经典药物作用的疾病提供创新的系统。特别地,酵母可提供在消化环境中用于生物脱毒的合适载体。

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