AIMS: Construction of a transgenic Arxula adeninivorans strain that produces a high concentration of adenine deaminase and investigation into the application of the enzyme in the production of food with low purine content. METHODS AND RESULTS: The A. adeninivorans AADA gene, encoding adenine deaminase, was expressed in this yeast under the control of the strong inducible nitrite reductase promoter using the Xplor(®) 2 transformation/expression platform. The recombinant enzyme was biochemically characterized and was found to have a pH range of 5.5-7.5 and temperature range of 34-46 °C with medium thermostability. A beef broth was treated with the purified enzyme resulting in the concentration of adenine decreasing from 70.4 to 0.4 mg l(-1). CONCLUSIONS: It was shown that the production of adenine deaminase by A. adeninivorans can be increased and that the recombinant adenine deaminase can be used to lower the adenine content in the food. SIGNIFICANCE AND IMPACT OF THE STUDY: Adenine deaminase is one component of an enzymatic system that can reduce the production of uric acid from food constituents. This study gives details on the expression, characterization and application of the enzyme and thus provides evidence that supports the further development of the system.
AIMS: Construction of a transgenic Arxula adeninivorans strain that produces a high concentration of adenine deaminase and investigation into the application of the enzyme in the production of food with low purine content. METHODS AND RESULTS: The A. adeninivorans AADA gene, encoding adenine deaminase, was expressed in this yeast under the control of the strong inducible nitrite reductase promoter using the Xplor(®) 2 transformation/expression platform. The recombinant enzyme was biochemically characterized and was found to have a pH range of 5.5-7.5 and temperature range of 34-46 °C with medium thermostability. A beef broth was treated with the purified enzyme resulting in the concentration of adenine decreasing from 70.4 to 0.4 mg l(-1). CONCLUSIONS: It was shown that the production of adenine deaminase by A. adeninivorans can be increased and that the recombinant adenine deaminase can be used to lower the adenine content in the food. SIGNIFICANCE AND IMPACT OF THE STUDY: Adenine deaminase is one component of an enzymatic system that can reduce the production of uric acid from food constituents. This study gives details on the expression, characterization and application of the enzyme and thus provides evidence that supports the further development of the system.
Authors: Gotthard Kunze; Claude Gaillardin; Małgorzata Czernicka; Pascal Durrens; Tiphaine Martin; Erik Böer; Toni Gabaldón; Jose A Cruz; Emmanuel Talla; Christian Marck; André Goffeau; Valérie Barbe; Philippe Baret; Keith Baronian; Sebastian Beier; Claudine Bleykasten; Rüdiger Bode; Serge Casaregola; Laurence Despons; Cécile Fairhead; Martin Giersberg; Przemysław Piotr Gierski; Urs Hähnel; Anja Hartmann; Dagmara Jankowska; Claire Jubin; Paul Jung; Ingrid Lafontaine; Véronique Leh-Louis; Marc Lemaire; Marina Marcet-Houben; Martin Mascher; Guillaume Morel; Guy-Franck Richard; Jan Riechen; Christine Sacerdot; Anasua Sarkar; Guilhem Savel; Joseph Schacherer; David J Sherman; Nils Stein; Marie-Laure Straub; Agnès Thierry; Anke Trautwein-Schult; Benoit Vacherie; Eric Westhof; Sebastian Worch; Bernard Dujon; Jean-Luc Souciet; Patrick Wincker; Uwe Scholz; Cécile Neuvéglise Journal: Biotechnol Biofuels Date: 2014-04-24 Impact factor: 6.040