Enhancement of iminosugar production, 1-deoxynojirimycin and 1-deoxymannojirimycin, in recombinant Corynebacterium glutamicum

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

Food Science and Biotechnology Pub Date : 2025-02-15 DOI:10.1007/s10068-025-01834-x

Inonge Noni Siziya, Hyo Jung Lim, Dong-Hyun Jung, Suhyeon Baek, Sanggil Lee, Myung-Ji Seo

{"title":"Enhancement of iminosugar production, 1-deoxynojirimycin and 1-deoxymannojirimycin, in recombinant Corynebacterium glutamicum","authors":"Inonge Noni Siziya, Hyo Jung Lim, Dong-Hyun Jung, Suhyeon Baek, Sanggil Lee, Myung-Ji Seo","doi":"10.1007/s10068-025-01834-x","DOIUrl":null,"url":null,"abstract":"<div>The iminosugars 1-deoxynojirimycin (1-DNJ) and 1-deoxymannojirimycin (1-DMJ) were produced by recombinant Corynebacterium glutamicum (CgTYB) bearing the 1-DNJ-producing GabT1-Yktc1-GutB1 (TYB) gene cluster from Bacillus velezensis MBLB0692. The enhanced iminosugar biosynthesis in CgTYB cultures increased both α-mannosidase inhibition (AMI) and α-glucosidase inhibition (AGI) activity. Individual cultures harboring GabT1, Yktc1, and GutB1 genes were found to be able to produce both 1-DNJ and 1-DMJ in mixed cultures of one pot analysis. This suggests that the genes necessary for epimerization and reduction are intrinsic to the cells rather than close to the 1-DNJ-producing cluster. Glucose was the preferred carbon source and a provision of 10 g/L glucose increased AGI and AMI to 69.8% and 70.1%, respectively. The 1 mM IPTG produced 55.0% AGI and 72.1% AMI, and 20% ethanolic permeabilization produced 62.8% AGI and 74.2% AMI. Batch fermentation increased iminosugar yields from 18.7 to 229.9 mg/L 1-DNJ, and 41.8 to 63.7 mg/mL 1-DMJ.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2225 - 2235"},"PeriodicalIF":2.4000,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01834-x","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The iminosugars 1-deoxynojirimycin (1-DNJ) and 1-deoxymannojirimycin (1-DMJ) were produced by recombinant Corynebacterium glutamicum (CgTYB) bearing the 1-DNJ-producing GabT1-Yktc1-GutB1 (TYB) gene cluster from Bacillus velezensis MBLB0692. The enhanced iminosugar biosynthesis in CgTYB cultures increased both α-mannosidase inhibition (AMI) and α-glucosidase inhibition (AGI) activity. Individual cultures harboring GabT1, Yktc1, and GutB1 genes were found to be able to produce both 1-DNJ and 1-DMJ in mixed cultures of one pot analysis. This suggests that the genes necessary for epimerization and reduction are intrinsic to the cells rather than close to the 1-DNJ-producing cluster. Glucose was the preferred carbon source and a provision of 10 g/L glucose increased AGI and AMI to 69.8% and 70.1%, respectively. The 1 mM IPTG produced 55.0% AGI and 72.1% AMI, and 20% ethanolic permeabilization produced 62.8% AGI and 74.2% AMI. Batch fermentation increased iminosugar yields from 18.7 to 229.9 mg/L 1-DNJ, and 41.8 to 63.7 mg/mL 1-DMJ.

查看原文本刊更多论文

重组谷氨酸棒状杆菌中亚糖、1-脱氧诺吉霉素和1-脱氧甘露诺吉霉素产量的提高

利用含有产1-DNJ的GabT1-Yktc1-GutB1 （TYB）基因簇的重组谷氨酸棒状杆菌（CgTYB）合成亚糖1-脱氧诺吉霉素（1-DNJ）和1-脱氧甘露诺吉霉素（1-DMJ）。在CgTYB培养物中增强亚糖的生物合成，提高α-甘露糖苷酶抑制（AMI）和α-葡萄糖苷酶抑制（AGI）活性。含有GabT1， Yktc1和GutB1基因的个体培养在一个锅的混合培养中发现能够产生1-DNJ和1-DMJ。这表明外显体化和减少所必需的基因是细胞固有的，而不是靠近1- dnj产生簇。葡萄糖是首选的碳源，提供10 g/L葡萄糖使AGI和AMI分别增加到69.8%和70.1%。1 mM IPTG产生55.0% AGI和72.1% AMI， 20%乙醇渗透产生62.8% AGI和74.2% AMI。分批发酵使亚糖产量从18.7 mg/L 1-DMJ提高到229.9 mg/L，从41.8 mg/mL提高到63.7 mg/mL 1-DMJ。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.