Table 1 Semi-quantitative analysis of CYP716 substrates and products in transformed yeasts.
Compounds produced by C. asiatica CYP716s | % β-Amyrin [218]+ | % Oleanolic acid [203]+ | % 6β-OH oleanolic acid [203]+ | % Maslinic acid [203]+ |
---|---|---|---|---|
Yeast strain | Compared with strain 2 | Compared with strain 4 | Compared with strain 10 | Compared with strain 11 |
2/ BAS | 100±12 | |||
3/ BAS+CYP716A86 | 104±9 | |||
4/ BAS+CYP716A83 | 28±3 | 100±2 | ||
10/ BAS+CYP716A83+CYP716E41 | 36±2 | 25±4 | 100±56 | |
11/ BAS+CYP716A83+CYP716C11 | 35±10 | 10±1 | 100±11 | |
14/ BAS+CYP716A83+CYP716E41+CYP716C11 | 25±2 | 6±1 | 0±0 | 5±1 |
Compounds produced by P. grandiflorus CYP716s | % β-Amyrin [218]+ | % Oleanolic acid [203]+ | % 16β-OH β-amyrin [216]+ | % 12,13α-epoxy-β-amyrin [514]+ | % 16β-OH oleanolic acid [318]+ |
---|---|---|---|---|---|
Yeast strain | Compared with strain 2 | Compared with strain 30 | Compared with strain 32 | Compared with strain 33 | Compared with strain 36 |
2/ BAS | 100±12 | ||||
30/ BAS+CYP716A140 | 11±1 | 100±4 | |||
32/ BAS+CYP716A141 | 26±2 | 100±4 | 29±7 | ||
33/ BAS+CYP716AS5 | 114±12 | 100±11 | |||
36/ BAS+CYP716A140+CYP716A141 | 7±1 | 24±3 | 10±0 | 100±25 | |
37/ BAS+CYP716A140+CYP716S5 | 18±1 | 117±7 | 0±0 | ||
39/ BAS+CYP716A140+CYP716A141+CYP716S5 | 7±1 | 30±3 | 10±0 | 0±0 | 103±26 |
Compounds produced by A. coerulea CYP716s | % β-Amyrin [218]+ |
---|---|
Yeast strain | Compared with strain 2 |
2/ BAS | 100±12 |
46/ BAS+CYP716A110 | 67±8 |
47/ BAS+CYP716A111 | 115±8 |