Coding
BAT2
Part:BBa_J45008:Design
Designed by Veena Venkatachalam Group: iGEM2006_MIT (2006-06-07)
From partsregistry.org
branched-chain amino acid transaminase (BAT2); converts leucine to alpha-ketoisocaproate
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Design Notes
- See biosynthetic pathway from leucine to isoamyl alcohol (the precursor to isoamyl acetate or banana odor)
- Constructed by PCR
Template
Saccharomyces cerevisiae strain ACLY387 genome
Forward primer
5'- GTT TCT TCG AAT TCG CGG CCG CTT CTA Gat gac ctt ggc acc cct aga cg -3'
Reverse primer
5'- GTT TCT TCC TGC AGC GGC CGC TAC TAG TAT TAT TAg ttc aaa tca gta aca acc -3'
Forward mutagenesis primer
5'- CGG GCA AGA AGG AAC TGG TTA CTG CTC CAC TAG -3'
Reverse mutagenesis primer
5'- CTA GTG GAG CAG TAA CCA GTT CCT TCT TGC CCG -3'
Source
- BAT2 from Saccharomyces cerevisiae (GenBank Z49648 REGION: 472..1602)
- BAT2 SGD entry
References
- Eden A, Simchen G, and Benvenisty N. Two yeast homologs of ECA39, a target for c-Myc regulation, code for cytosolic and mitochondrial branched-chain amino acid aminotransferases. J Biol Chem 1996 Aug 23; 271(34) 20242-5. pmid:8702755.
- Kispal G, Steiner H, Court DA, Rolinski B, and Lill R. Mitochondrial and cytosolic branched-chain amino acid transaminases from yeast, homologs of the myc oncogene-regulated Eca39 protein. J Biol Chem 1996 Oct 4; 271(40) 24458-64. pmid:8798704.
- Eden A, Van Nedervelde L, Drukker M, Benvenisty N, and Debourg A. Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast. Appl Microbiol Biotechnol 2001 Apr; 55(3) 296-300. pmid:11341309.
- Yoshimoto H, Fukushige T, Yonezawa T, and Sone H. Genetic and physiological analysis of branched-chain alcohols and isoamyl acetate production in Saccharomyces cerevisiae. Appl Microbiol Biotechnol 2002 Aug; 59(4-5) 501-8. doi:10.1007/s00253-002-1041-5 pmid:12172617.
- Lilly M, Bauer FF, Styger G, Lambrechts MG, and Pretorius IS. The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates. FEMS Yeast Res 2006 Aug; 6(5) 726-43. doi:10.1111/j.1567-1364.2006.00057.x pmid:16879424.
