Synthetic yeast brews neuroactive compounds

No Thumbnail Available

Links to Files

https://www.nature.com/articles/s41589-020-00691-5

Permanent Link

https://doi.org/10.1038/s41589-020-00691-5
 http://hdl.handle.net/11603/20078

Collections

UMBC Chemical, Biochemical & Environmental Engineering Department
UMBC Faculty Collection

Author/Creator

Author/Creator ORCID

Date

2020-10-28

Type of Work

journal articles
Text

Department

Program

Citation of Original Publication

Gu, Yang; Xu, Peng; Synthetic yeast brews neuroactive compounds; Nature Chemical Biology (2020); https://www.nature.com/articles/s41589-020-00691-5

Rights

This item is likely protected under Title 17 of the U.S. Copyright Law. Unless on a Creative Commons license, for uses protected by Copyright Law, contact the copyright holder or the author.

Subjects

metabolic engineering
bioactive natural products
yeast
biosynthetic enzymes

Abstract

Metabolic engineering offers the flexibility to meet market demand for bioactive natural products but can be hampered when a necessary protein or intermediate is toxic. In yeast, modifying the subcellular localization of biosynthetic enzymes can alleviate toxicity and increase production titer.