@article{TrautweinSchultJankowskaCordesetal.2014,
  author    = {Anke Trautwein-Schult and Dagmara Jankowska and Arno Cordes and Petra Hoferichter and Christina Klein and Andrea Matros and Hans-Peter Mock and Keith Baronian and R{\"u}diger Bode and Gotthard Kunze},
  title     = {Arxula adeninivorans Recombinant Guanine Deaminase and Its Application in the Production of Food with Low Purine Content},
  series   = {Journal of Molecular Microbiology and Biotechnology},
  volume    = {24},
  number    = {2},
  publisher = {S. Karger AG},
  address   = {Basel, Switzerland},
  issn      = {1464-1801},
  doi       = {10.1159/000357674},
  url       = {https://nbn-resolving.org/urn:nbn:de:gbv:9-opus-32665},
  pages     = {67 -- 81},
  year      = {2014},
  abstract  = {Purines of exogenous and endogenous sources are degraded to uric acid in human beings. Concentrations >6.8 mg uric acid/dl serum cause hyperuricemia and its symptoms. Pharmaceuticals and the reduction of the intake of purine-rich food are used to control uric acid levels. A novel approach to the latter proposition is the enzymatic reduction of the purine content of food by purine-degrading enzymes. Here we describe the production of recombinant guanine deaminase by the yeast Arxula adeninivorans LS3 and its application in food. In media supplemented with nitrogen sources hypoxanthine or adenine, guanine deaminase (AGDA) gene expression is induced and intracellular accumulation of guanine deaminase (Agdap) protein occurs. The characteristics of the guanine deaminase isolated from wild-type strain LS3 and a transgenic strain expressing the AGDA gene under control of the strong constitutive TEF1 promoter were determined and compared. Both enzymes were dimeric and had temperature optima of 55°C with high substrate specificity for guanine and localisation in both the cytoplasm and vacuole of yeast. The enzyme was demonstrated to reduce levels of guanine in food. A mixture of guanine deaminase and other purine degradation enzymes will allow the reduction of purines in purine-rich foods.},
  language  = {en}
}