Cargando…

A novel method to recover inclusion body protein from recombinant E. coli fed-batch processes based on phage ΦX174-derived lysis protein E

Production of recombinant proteins as inclusion bodies is an important strategy in the production of technical enzymes and biopharmaceutical products. So far, protein from inclusion bodies has been recovered from the cell factory through mechanical or chemical disruption methods, requiring additiona...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ehgartner, Daniela, Sagmeister, Patrick, Langemann, Timo, Meitz, Andrea, Lubitz, Werner, Herwig, Christoph
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Springer Berlin Heidelberg 2017
Materias:	Biotechnological Products and Process Engineering
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5501905/ https://www.ncbi.nlm.nih.gov/pubmed/28429059 http://dx.doi.org/10.1007/s00253-017-8281-x

Ejemplares similares

Fed-Batch Production of Bacterial Ghosts Using Dielectric Spectroscopy for Dynamic Process Control
por: Meitz, Andrea, et al.
Publicado: (2016)

Model-Based Analysis on the Extractability of Information from Data in Dynamic Fed-Batch Experiments
por: Wechselberger, Patrick, et al.
Publicado: (2013)

Breast meat quality in males and females of fast-, medium- and slow-growing chickens fed diets of 2 protein levels
por: Chodová, D., et al.
Publicado: (2021)

Enzymatic hydrolysis of minced chicken carcasses for protein hydrolysate production
por: Zhang, Xing, et al.
Publicado: (2023)

The protein and fat quality of thigh muscles from Polish goose varieties
por: Haraf, Gabriela, et al.
Publicado: (2021)

Progressive in vivo detection of wooden breast in broilers as affected by dietary energy and protein
por: Vieira, S.L., et al.
Publicado: (2021)

Characterization of four thermogelled egg yolk varieties based on moisture and protein content
por: Zhang, Ruiqi, et al.
Publicado: (2023)

Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin
por: Santos, Miriane M.F., et al.
Publicado: (2020)

The apoptotic and free radical–scavenging abilities of the protein hydrolysate obtained from chicken feather meal
por: Jeampakdee, Pichamon, et al.
Publicado: (2020)

Determinant production factors to the in vitro organic matter digestibility and protein oxidation of poultry by-product meal
por: Volpato, Josiane Aparecida, et al.
Publicado: (2023)

Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates
por: Xiong, G.Y., et al.
Publicado: (2020)

Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition
por: Pang, B., et al.
Publicado: (2020)

Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage
por: Pires, P.G.S., et al.
Publicado: (2019)

The effect of various protein sources in goose diets on meat quality, fatty acid composition, and cholesterol and collagen content in breast muscles
por: Biesek, Jakub, et al.
Publicado: (2020)

Effects of wheat fiber addition on emulsion and lipid/protein stabilities of an omega-3 fatty acid–fortified chicken surimi product
por: Samuel Wu, Yi-Hsieng, et al.
Publicado: (2020)

Improved gelling and emulsifying properties of chicken wooden breast myofibrillar protein by high-intensity ultrasound combination with pH-shifting
por: Wang, Ke, et al.
Publicado: (2023)

Re-directing bacterial microcompartment systems to enhance recombinant expression of lysis protein E from bacteriophage ϕX174 in Escherichia coli
por: Yung, Mimi C., et al.
Publicado: (2017)

Optimization of chemical and enzymatic hydrolysis for production of chicken blood protein hydrolysate rich in angiotensin-I converting enzyme inhibitory and antioxidant activity
por: Nikhita, R., et al.
Publicado: (2021)

Research Note: Expression level of heat shock protein 27 in PSE-like and fast-glycolyzing conditions of chicken pectoralis major muscle
por: Lee, Boin, et al.
Publicado: (2021)

Genetically Determined Variation in Lysis Time Variance in the Bacteriophage φX174
por: Baker, Christopher W., et al.
Publicado: (2016)

Immunomodulatory activity of egg yolk protein hydrolysates prepared by novel two-step hydrolysis: A study of mechanism and stability after in vitro digestion model
por: Lee, Jae Hoon, et al.
Publicado: (2022)

Effect of reduced crude protein diets supplemented with free limiting amino acids on body weight, carcass yield, and breast meat quality in broiler chickens
por: Benahmed, Sahar, et al.
Publicado: (2023)

Effects of dietary alfalfa protein concentrate supplementation on performance, egg quality, and fatty acid composition of raw, freeze-dried, and hard-boiled eggs from Polbar laying hens
por: Grela, E.R., et al.
Publicado: (2020)

Research Note: Comparison of histochemical characteristics, chicken meat quality, and heat shock protein expressions between PSE-like condition and white-stripping features of pectoralis major muscle
por: Lee, Boin, et al.
Publicado: (2021)

The composition of the lipid, protein and mineral fractions of quail breast meat obtained from wild and farmed specimens of Common quail (Coturnix coturnix) and farmed Japanese quail (Coturnix japonica domestica)
por: Quaresma, M.A.G., et al.
Publicado: (2021)

Metabolic characterization of a CHO cell size increase phase in fed-batch cultures
por: Pan, Xiao, et al.
Publicado: (2017)

Fatty acid profile of eggs produced by laying hens fed diets containing different shares of fish oil
por: Kralik, Gordana, et al.
Publicado: (2021)

Characteristics of carcass and physicochemical traits of meat from male and female ducks fed a diet based on extruded soybean
por: Biesek, Jakub, et al.
Publicado: (2021)

Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances
por: Semjon, Boris, et al.
Publicado: (2020)

Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae
por: Liu, Bing, et al.
Publicado: (2020)

Sensory characteristics and consumer preference for meat from guinea fowl fed hevea seed meal or cashew nut meal supplemented diets
por: Koné, G.A., et al.
Publicado: (2022)

Consumers’ perception towards eggs from laying hens fed commercial black soldier fly (Hermetia illucens) larvae meal-based feeds
por: Khaemba, Colleta Nabwile, et al.
Publicado: (2021)

Effects of dietary probiotic (Pediococcus acidilactici) supplementation on productive performance, egg quality, and body composition in laying hens fed diets varying in energy density
por: Mikulski, Dariusz, et al.
Publicado: (2020)

A dynamic method for the investigation of induced state metabolic capacities as a function of temperature
por: Sagmeister, Patrick, et al.
Publicado: (2013)

Evolutionary interplay between structure, energy and epistasis in the coat protein of the ϕX174 phage family
por: Redondo, Rodrigo A. F., et al.
Publicado: (2017)

High titer MVA and influenza A virus production using a hybrid fed-batch/perfusion strategy with an ATF system
por: Vázquez-Ramírez, Daniel, et al.
Publicado: (2019)

Comparison of engineered Escherichia coli AF1000 and BL21 strains for (R)-3-hydroxybutyrate production in fed-batch cultivation
por: Perez-Zabaleta, Mariel, et al.
Publicado: (2019)

Lactic acid production from lime-treated wheat straw by Bacillus coagulans: neutralization of acid by fed-batch addition of alkaline substrate
por: Maas, Ronald H. W., et al.
Publicado: (2008)

The E. coli pET expression system revisited—mechanistic correlation between glucose and lactose uptake
por: Wurm, David Johannes, et al.
Publicado: (2016)

Induction of secondary metabolism of Aspergillus terreus ATCC 20542 in the batch bioreactor cultures
por: Boruta, Tomasz, et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_qe3d5cmal9bte10e5nkkj5rc0g