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1

L ? lysine biosynthesis

100%
Golabczak J.
Biotechnologia
|
2008
|
issue 1
53-70
EN
Amino acid fermentation has grown into a global industry. Market development has been particularly dynamic for the flavor-enhancer glutamate and animal feed amino acids: L ? lysine, DL ? methionine, L ? threonine, and L ? tryptophan. These amino acids are manufactured using high performance Corynebacterium glutamicum. Production strains have been traditionally constructed by repeating random mutation and selection. This classical method has generated a variety of mutation, such as auxotrophs, analog-resistant mutants and transport mutants. The complete genome sequence of the wild-type strain of C. glutamicum has been established and analysed to improve the understending of the molecular biology and physiology of this organism. A novel methodology that merges genomics with classical strains improvement has been developed and applied for the reconstruction of classicaly derived production strains. In addition, modern technologies such as metabolic flux analysis and metabolic control analysis have enabled quantification of carbon fluxes. The fundamental information obtained has been the basis for further strain improvement.
2

Xanthohumol and other prenylated flavonoids of hop cones ? biological and technological aspects

63%
Golabczak J., Gendaszewska-Darmach E.
Biotechnologia
|
2010
|
issue 1
82-96
EN
Hops, the female inflorescences of the hop plant (Humulus lupulus) are used in the brewing industry to add bitterness and aroma to beer. This raw material is a rich source of terpenoid essential oils and terpenophenolic resins (bitter acids, prenylated flavonoids). Xanthohumol is the most abundant (80-90%) of total amount of prenylated flavonoids in hop cones (up to 1% w/w). Xanthohumol has received much attention in recent years as a cancer chemopreventive agent because of its ability to inhibit initiation, promotion and progression stages of carcinogenesis. It's beneficial effects on health also include antibacterial, antioxidant, and antiinflamattory properties. Hydrophobic xanthohumol cannot be extracted with carbon dioxide under condition used for common hop extract destined for the application in the brew house (300 bar, 50?). This flavonoid remains in the waste product of the hops (spent hops) processing industry. Diverse extraction methods of spent hops by ethanol and supercritical CO2 at different pressures lead to the residues that contain more than 30% xanthohumol. The multistep process extraction and separation of xanthohumol from natural source (raw or waste hops) with organic solvent have been also conducted. Recently, a synthetic route to xanthohumol has also been described. The purpose of this review is to provide an overview of the chemistry, biosynthesis, biological activities, and biotechnological aspects of xanthohumol.
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