The role of phenylalanine hydroxylase in lipogenesis in the oleaginous fungus

Mortierella alpina NADPH lipogenesis phenylalanine hydroxylase phenylalanine hydroxylation

Journal

Microbiology (Reading, England)
ISSN: 1465-2080
Titre abrégé: Microbiology (Reading)
Pays: England
ID NLM: 9430468

Informations de publication

Date de publication:
08 2021
Historique:
entrez: 17 8 2021
pubmed: 18 8 2021
medline: 14 1 2022
Statut: ppublish

Résumé

Phenylalanine hydroxylase (PAH) catalyses the irreversible hydroxylation of phenylalanine to tyrosine, which is the rate-limiting reaction in phenylalanine metabolism in animals. A variety of polyunsaturated fatty acids can be synthesized by the lipid-producing fungus

Identifiants

pubmed: 34402775
doi: 10.1099/mic.0.001062
doi:

Substances chimiques

Arachidonic Acid 27YG812J1I
Phenylalanine Hydroxylase EC 1.14.16.1

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Auteurs

Hongchao Wang (H)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.

Chunmei Wang (C)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.

Weiwei Yuan (W)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.

Haiqin Chen (H)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.

Wenwei Lu (W)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.

Hao Zhang (H)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, PR China.
Wuxi Translational Medicine Research Center and Jiangsu Translational Medicine Research Institute Wuxi Branch, PR China.

Yong Q Chen (YQ)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, PR China.
Wuxi Translational Medicine Research Center and Jiangsu Translational Medicine Research Institute Wuxi Branch, PR China.

Jianxin Zhao (J)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.

Wei Chen (W)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, PR China.
Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, PR China.

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Classifications MeSH