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- All Subjects: Metabolism
- Creators: Caplan, Michael
- Creators: Cataldo, Donna
- Resource Type: Text
Description
Metabolic engineering is an extremely useful tool enabling the biosynthetic production of commodity chemicals (typically derived from petroleum) from renewable resources. In this work, a pathway for the biosynthesis of styrene (a plastics monomer) has been engineered in Escherichia coli from glucose by utilizing the pathway for the naturally occurring amino acid phenylalanine, the precursor to styrene. Styrene production was accomplished using an E. coli phenylalanine overproducer, E. coli NST74, and over-expression of PAL2 from Arabidopsis thaliana and FDC1 from Saccharomyces cerevisiae. The styrene pathway was then extended by just one enzyme to either (S)-styrene oxide (StyAB from Pseudomonas putida S12) or (R)-1,2-phenylethanediol (NahAaAbAcAd from Pseudomonas sp. NCIB 9816-4) which are both used in pharmaceutical production. Overall, these pathways suffered from limitations due to product toxicity as well as limited precursor availability. In an effort to overcome the toxicity threshold, the styrene pathway was transferred to a yeast host with a higher toxicity limit. First, Saccharomyces cerevisiae BY4741 was engineered to overproduce phenylalanine. Next, PAL2 (the only enzyme needed to complete the styrene pathway) was then expressed in the BY4741 phenylalanine overproducer. Further strain improvements included the deletion of the phenylpyruvate decarboxylase (ARO10) and expression of a feedback-resistant choristmate mutase (ARO4K229L). These works have successfully demonstrated the possibility of utilizing microorganisms as cellular factories for the production styrene, (S)-styrene oxide, and (R)-1,2-phenylethanediol.
ContributorsMcKenna, Rebekah (Author) / Nielsen, David R (Thesis advisor) / Torres, Cesar (Committee member) / Caplan, Michael (Committee member) / Jarboe, Laura (Committee member) / Haynes, Karmella (Committee member) / Arizona State University (Publisher)
Created2014
Description
Adenosine triphosphate (ATP) is the driving force of the human body which allows individuals to move freely. Metabolism is responsible for its creation, and research has indicated that with training, metabolism can be modified to respond more efficiently to aerobic stimulus. During an acute bout of exercise, cardiac output increases to maintain oxygen supply to the body. Oxidative muscle fibers contract to move the body for prolonged periods of time, creating oxidative stress which is managed by the mitochondria which produce the ATP that supplies the muscle fiber, and as the body returns to its resting state, oxygen continues to be consumed in order to return to steady state. Following endurance training, changes in cardiac output, muscle fiber types, mitochondria, substrate utilization, and oxygen consumption following exercise make adaptations to make metabolism more efficient. Resting heart rate decreases and stroke volume increases. Fast twitch muscle fibers shift into more oxidative fibers, sometimes through mitochondrial biogenesis, and more fat is able to be utilized during exercise. The excess postexercise oxygen consumption following exercise bouts is reduced, and return to steady state becomes quicker. In conclusion, endurance training optimizes metabolic response during acute bouts of aerobic exercise.
ContributorsWarner, Erin (Author) / Nolan, Nicole (Thesis director) / Cataldo, Donna (Committee member) / School of Nutrition and Health Promotion (Contributor) / Barrett, The Honors College (Contributor)
Created2018-05
Description
Early humans adapted to eating cooked food with increased energy density and absorption of macronutrients. However, in modern times many suffer from diseases like obesity and type 2 diabetes which can result from too much energy being absorbed from food. This study measures glucose responses to a high glycemic meal with a side dish of raw or cooked vegetables. There was a slight trend for raw vegetables to have decreased postprandial blood glucose responses when compared to cooked vegetables.
ContributorsWilkins, Christine Marie (Author) / Johnston, Carol (Thesis director) / Jacobs, Mark (Committee member) / Barrett, The Honors College (Contributor) / School of International Letters and Cultures (Contributor)
Created2014-05