Applied Microbiology and Biotechnology

, Volume 97, Issue 23, pp 9941–9954

Substrates and enzyme activities related to biotransformation of resveratrol from phenylalanine by Alternaria sp. MG1

Biotechnological products and process engineering

DOI: 10.1007/s00253-013-5212-3

Cite this article as:
Zhang, J., Shi, J. & Liu, Y. Appl Microbiol Biotechnol (2013) 97: 9941. doi:10.1007/s00253-013-5212-3


To identify the substrates and enzymes related to resveratrol biosynthesis in Alternaria sp. MG1, different substrates were used to produce resveratrol, and their influence on resveratrol production was analyzed using high performance liquid chromatography (HPLC). Formation of resveratrol and related intermediates was identified using mass spectrum. During the biotransformation, activities of related enzymes, including phenylalanine ammonia-lyase (PAL), trans-cinnamate 4-hydroxylase (C4H), and 4-coumarate-CoA ligase (4CL), were analyzed and tracked. The reaction system contained 100 mL 0.2 mol/L phosphate buffer (pH 6.5), 120 g/L Alternaria sp. MG1 cells, 0.1 g/L MgSO4, and 0.2 g/L CaSO4 and different substrates according to the experimental design. The biotransformation was carried out for 21 h at 28 °C and 120 rpm. Resveratrol formation was identified when phenylalanine, tyrosine, cinnamic acid, and p-coumaric acid were separately used as the only substrate. Accumulation of cinnamic acid, p-coumaric acid, and resveratrol and the activities of PAL, C4H, and 4CL were identified and changed in different trends during transformation with phenylalanine as the only substrate. The addition of carbohydrates and the increase of phenylalanine concentration promoted resveratrol production and yielded the highest value (4.57 μg/L) when 2 g/L glucose, 1 g/L cyclodextrin, and phenylalanine (4.7 mmol/L) were used simultaneously.


Alternaria sp Resting cell Bioconversion Phenylalanine 

Supplementary material

253_2013_5212_MOESM1_ESM.pdf (821 kb)
ESM 1(PDF 820 kb)

Copyright information

© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  1. 1.College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
  2. 2.School of Life SciencesNorthwestern Polytechnical UniversityXi’anChina
  3. 3.College of EnologyNorthwest A&F UniversityYanglingChina

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