Yaping Chen, Yujie Liu, Yan Meng, Yuting Jiang, Xinyu Zhang, Honglu Liu, Maria A. M. Reis, Qingsheng Qi*, Chao Yang* and Ruihua Liu*,
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引用次数: 0
Abstract
Pseudomonas putida KT2440, which harbors native aromatic catabolic pathways, has emerged as a cell factory for funnelling lignin derivatives to medium-chain-length polyhydroxyalkanoates (mcl-PHA). To enhance this bioconversion, we engineered the genome-reduced strain P. putida KTU-U27 (with higher PHA productivity than its parental strain KT2440) to further enhance mcl-PHA synthesis from the lignin-derived aromatic compound p-coumaric acid (p-CA). Three targeted strategies were employed: (i) blocking PHA degradation via deletion of phaZ; (ii) suppressing β-oxidation by deleting fadBA1 and fadBA2; and (iii) enhancing biosynthesis through overexpression of phaC1 and alkK, resulting in the engineered strain KTU-U27ΔZ2BA-P46C1K. Subsequent optimization of the carbon-to-nitrogen (C/N) ratio and high-density fed-batch fermentation further improved PHA productivity. To adapt the substrate toxicity, strain tolerance toward p-CA was augmented by overexpressing the ttg2ABCDE operon and the vacJ gene. Under optimized fed-batch fermentation conditions (initial C/N ratio of 8:4), the final strain KTU-U27ΔZ2BA-P46C1K-P46TJ achieved a cell dry weight of 2050 mg/L with a PHA content of 82.19 wt %, corresponding to a PHA yield of 1685 mg/L, which is the highest reported to date using p-CA as the sole carbon source. This integrated approach of combining genome reduction, metabolic engineering, and bioprocess optimization, provides a scalable platform for mcl-PHA production from lignin-derived aromatics, highlighting the potential of KTU-U27-based chassis for cost-effective lignin valorization.
期刊介绍:
The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.