Agrobacterium mediated manipulation of the expression of an polysaccharide biosynthetic phosphoglucose isomerase gene to improve polysaccharide production in Sanghuangporus vaninii
Zihao Li , Weihang Li , Yi Zhou , Congtao Xu , Jinlong Pan , Yajie Zou
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引用次数: 0
Abstract
The Sanghuangporusvaninii polysaccharide plays diverse biological roles in enhancing human health; nonetheless, the fundamental process of polysaccharide synthesis in S. vaninii remains unclear. Phosphoglucose isomerase (PGI) is a key enzyme in polysaccharide synthesis, which can affect the energy metabolism and polysaccharide synthesis of organisms. To elucidate the potential role of PGI in S. vaninii polysaccharide metabolism, the interference transformation system of SvPgi was constructed to study the related functions. It was found that the interference with the expression of SvPgi could increase the polysaccharide content of mycelium by 31.24 % and 41.28 %, and the extracellular polysaccharide content by 83.57 % and 91.83 %, respectively. In addition, regulation of SvPgi expression resulted in significant changes in polysaccharide metabolic pathway, monosaccharide composition and cell wall component content, suggesting that SvPgi could be an ideal molecular target for engineering high-yielding polysaccharide strains. Our findings reveal that SvPgi acts as a critical metabolic switch balancing mycelial growth and polysaccharide biosynthesis in S. vaninii. While RNAi-mediated silencing of SvPgi significantly enhances polysaccharide yields, the concomitant biomass reduction underscores the need for refined regulatory approaches to decouple growth from biosynthesis. This mechanistic insight paves the way for future strain engineering targeting PGI activity under controlled conditions.
期刊介绍:
Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry.
Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods.
The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries.
Topics include:
Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans
Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism
Quality, safety, authenticity and traceability of foods and packaging materials
Valorisation of food waste arising from processing and exploitation of by-products
Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health
Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.