{"title":"BAHD acyltransferase from dragon fruit enables production of phyllocactin in engineered yeast.","authors":"Christiane Glitz, Jane Dannow Dyekjær, Sophia Mattitsch, Mahsa Babaei, Irina Borodina","doi":"10.1093/femsyr/foae041","DOIUrl":null,"url":null,"abstract":"<p><p>Microbial fermentation can provide a sustainable and cost-effective alternative to traditional plant extraction to produce natural food colours. Betalains are a class of yellow to red water-soluble pigments. Even though over 80 betalain variants are known, betanin is the only betalain available as a food colourant on the market. Many variants are acylated, which can enhance their stability and change the hue, but very few acyltransferases responsible for the acylation are known. Therefore, we mined the transcriptomes of Celosia argentea var. cristata and Hylocereus polyrhizus for BAHD acyltransferases, enzymes likely involved in betalain acylation. In vivo screening of the enzymes in betanin-producing Saccharomyces cerevisiae revealed that the acyltransferase HpBAHD3 from H. polyrhizus malonylates betanin, forming phyllocactin (6'-O-malonyl-betanin). This is the first identification of a BAHD acyltransferase involved in betalain biosynthesis. Expression of HpBAHD3 in a Yarrowia lipolytica strain engineered for high betanin production led to near-complete conversion of betanin to phyllocactin. In fed-batch fermentation, the strain produced 1.95 ± 0.024 g/l phyllocactin in 60 h. This study expands the range of natural food colourants produced through microbial fermentation and contributes to elucidating the biosynthesis pathway of acylated betalains.</p>","PeriodicalId":12290,"journal":{"name":"FEMS yeast research","volume":" ","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11881927/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"FEMS yeast research","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.1093/femsyr/foae041","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Microbial fermentation can provide a sustainable and cost-effective alternative to traditional plant extraction to produce natural food colours. Betalains are a class of yellow to red water-soluble pigments. Even though over 80 betalain variants are known, betanin is the only betalain available as a food colourant on the market. Many variants are acylated, which can enhance their stability and change the hue, but very few acyltransferases responsible for the acylation are known. Therefore, we mined the transcriptomes of Celosia argentea var. cristata and Hylocereus polyrhizus for BAHD acyltransferases, enzymes likely involved in betalain acylation. In vivo screening of the enzymes in betanin-producing Saccharomyces cerevisiae revealed that the acyltransferase HpBAHD3 from H. polyrhizus malonylates betanin, forming phyllocactin (6'-O-malonyl-betanin). This is the first identification of a BAHD acyltransferase involved in betalain biosynthesis. Expression of HpBAHD3 in a Yarrowia lipolytica strain engineered for high betanin production led to near-complete conversion of betanin to phyllocactin. In fed-batch fermentation, the strain produced 1.95 ± 0.024 g/l phyllocactin in 60 h. This study expands the range of natural food colourants produced through microbial fermentation and contributes to elucidating the biosynthesis pathway of acylated betalains.
微生物发酵可以替代传统的植物提取来生产天然食用色素。甜菜素是一类黄色到红色的水溶性色素。尽管已知甜菜素有80多种变体,但甜菜素是市场上唯一可用作食用色素的甜菜素。许多变体被酰化,这可以增强它们的稳定性并改变颜色,但很少有已知的酰基转移酶负责酰化。因此,我们挖掘了阿根廷鸡冠花和多根水仙的BAHD酰基转移酶的转录组,这些酶可能参与甜菜素酰化。对产甜菜素的酿酒酵母菌体内酶的筛选表明,来自丙二酸多根菌的酰基转移酶HpBAHD3可使甜菜素酰化,生成6′- o -丙二醇-甜菜素。这是首次鉴定出参与甜菜素生物合成的BAHD酰基转移酶。hhpbahd3在高甜菜素产量的多脂耶氏菌中的表达导致甜菜素几乎完全转化为叶根肌动蛋白。在分批补料发酵中,该菌株在60 h内产生1.95±0.024 g/L的phyllocactin。本研究扩大了微生物发酵产生天然食用色素的范围,有助于阐明酰化甜菜碱的生物合成途径。
期刊介绍:
FEMS Yeast Research offers efficient publication of high-quality original Research Articles, Mini-reviews, Letters to the Editor, Perspectives and Commentaries that express current opinions. The journal will select for publication only those manuscripts deemed to be of major relevance to the field and generally will not consider articles that are largely descriptive without insights on underlying mechanism or biology. Submissions on any yeast species are welcome provided they report results within the scope outlined below and are of significance to the yeast field.