Improving the production of natamycin in Streptomyces natalensis HW-2 by L-valine feeding

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-04-25 DOI:10.1007/s10068-024-01570-8

Wenhao Shen, Ying Zhang, Dahong Wang, Shiyang Jiao, Luyao Zhang, Jianrui Sun

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Abstract

L-valine (L-Val) was previously confirmed to promote natamycin biosynthesis in S. natalensis HW-2. In this study, natamycin yield was 1.9-fold increase with 0.5 g/L L-Val feeding. The level of free amino acids in the broth was significantly affected. Transcriptome analysis showed that 646 and 189 genes were significantly differential expression at 48 h and 60 h, respectively. 7 differential expression genes in branched-chain amino acids (BCAAs) degradation were up-regulated. To further investigate the role of BCAAs degradation on natamycin biosynthesis, the gene ilvE, which encoded branched-chain amino acid aminotransferase (BCAT), was homologously overexpressed. The optimal mutant, S. natalensis LY08, was obtained, and its natamycin production was increased by 179%. With the optimized L-Val supplementation concentration, natamycin yield was increased to 2.02 g/L by strain LY08. This finding indicated the roles of BCAAs degradation on natamycin biosynthesis, and provided an efficient strategy to improve natamycin production in S. natalensis.

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通过喂食 L-缬氨酸提高纳他霉素在 Streptomyces natalensis HW-2 中的产量

先前已证实 L-缬氨酸（L-Val）可促进纳他霉素在 S. natalensis HW-2 中的生物合成。在本研究中，添加 0.5 g/L L-Val 可使纳他霉素产量增加 1.9 倍。肉汤中游离氨基酸的水平受到了显著影响。转录组分析表明，在 48 小时和 60 小时内，分别有 646 和 189 个基因有显著差异表达。支链氨基酸（BCAAs）降解过程中有 7 个差异表达基因上调。为了进一步研究支链氨基酸降解对纳他霉素生物合成的作用，对编码支链氨基酸氨基转移酶（BCAT）的基因ilvE进行了同源过表达。获得了最佳突变体 S. natalensis LY08，其纳他霉素产量提高了 179%。在优化的左旋缬氨酸补充浓度下，菌株 LY08 的纳他霉素产量提高到 2.02 克/升。这一发现表明了 BCAAs 降解对纳他霉素生物合成的作用，并为提高纳他霉素产量提供了有效策略。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.