Die Zhao , Chunji Li , Nan Zeng , Dandan Wang , Guohui Yu , Ning Zhang , Bingxue Li
{"title":"转录组和代谢组分析揭示了中等浓度氯化钠处理对含油红酵母 Rhodosporidiobolus odoratus XQR 产生 β-胡萝卜素、香豌豆苷和香豌豆苷的积极影响","authors":"Die Zhao , Chunji Li , Nan Zeng , Dandan Wang , Guohui Yu , Ning Zhang , Bingxue Li","doi":"10.1016/j.fochms.2024.100221","DOIUrl":null,"url":null,"abstract":"<div><div>Carotenoids, a family of lipid-soluble pigments, have garnered growing interest for their health-promoting benefits and are widely utilized in the food, feed, pharmaceutical, and cosmetic industries. <em>Rhodosporidiobolus odoratu</em>s, a representative oleaginous red yeast, is considered a promising alternative for producing high-value carotenoids including β-carotene, torulene, and torularhodin. Here, the impact of varying concentrations of NaCl treatments on carotenoid contents in <em>R. odoratus</em> XQR after 120 h of incubation was examined. The results indicated that, as compared to the control (59.37 μg/g<sub>dw</sub>), the synthesis of total carotenoids was significantly increased and entirely suppressed under low-to-moderate (0.25 mol/L: 68.06 μg/g<sub>dw</sub>, 0.5 mol/L: 67.62 μg/g<sub>dw</sub>, and 0.75 mol/L: 146.47 μg/g<sub>dw</sub>) and high (1.0, 1.25, and 1.5 mol/L: 0 μg/g<sub>dw</sub>) concentrations of NaCl treatments, respectively. Moreover, the maximum production of β-carotene (117.62 μg/g<sub>dw</sub>), torulene (21.81 μg/g<sub>dw</sub>), and torularhodin (7.04 μg/g<sub>dw</sub>) was achieved with a moderate concentration (0.75 mol/L) of NaCl treatment. Transcriptomic and metabolomic analyses suggested that the increase in β-carotene, torulene, and torularhodin production might be primarily attributed to the up-regulation of some key protein-coding genes involved in the terpenoid backbone biosynthesis (<em>atoB</em>, <em>HMGCS</em>, and <em>mvaD</em>), carotenoid biosynthesis (<em>crtYB</em> and <em>crtI</em>), and TCA cycle (<em>pckA</em>, <em>DLAT, pyc, MDH1</em>, <em>gltA</em>, <em>acnA</em>, <em>IDH1/2</em>, <em>IDH3</em>, <em>sucA</em>, <em>sucB</em>, <em>sucD</em>, <em>LSC1</em>, <em>SDHA</em>, and <em>fumA/fumB</em>). The present study not only demonstrates a viable method to concurrently increase the production of β-carotene, torulene, torularhodin, and total carotenoids in <em>R. odoratus</em> XQR, but it also establishes a molecular foundation for further enhancing their production through genetic engineering.</div></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"9 ","pages":"Article 100221"},"PeriodicalIF":4.1000,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Transcriptomic and metabolomic analyses reveal the positive effect of moderate concentration of sodium chloride treatment on the production of β-carotene, torulene, and torularhodin in oleaginous red yeast Rhodosporidiobolus odoratus XQR\",\"authors\":\"Die Zhao , Chunji Li , Nan Zeng , Dandan Wang , Guohui Yu , Ning Zhang , Bingxue Li\",\"doi\":\"10.1016/j.fochms.2024.100221\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Carotenoids, a family of lipid-soluble pigments, have garnered growing interest for their health-promoting benefits and are widely utilized in the food, feed, pharmaceutical, and cosmetic industries. <em>Rhodosporidiobolus odoratu</em>s, a representative oleaginous red yeast, is considered a promising alternative for producing high-value carotenoids including β-carotene, torulene, and torularhodin. Here, the impact of varying concentrations of NaCl treatments on carotenoid contents in <em>R. odoratus</em> XQR after 120 h of incubation was examined. The results indicated that, as compared to the control (59.37 μg/g<sub>dw</sub>), the synthesis of total carotenoids was significantly increased and entirely suppressed under low-to-moderate (0.25 mol/L: 68.06 μg/g<sub>dw</sub>, 0.5 mol/L: 67.62 μg/g<sub>dw</sub>, and 0.75 mol/L: 146.47 μg/g<sub>dw</sub>) and high (1.0, 1.25, and 1.5 mol/L: 0 μg/g<sub>dw</sub>) concentrations of NaCl treatments, respectively. Moreover, the maximum production of β-carotene (117.62 μg/g<sub>dw</sub>), torulene (21.81 μg/g<sub>dw</sub>), and torularhodin (7.04 μg/g<sub>dw</sub>) was achieved with a moderate concentration (0.75 mol/L) of NaCl treatment. Transcriptomic and metabolomic analyses suggested that the increase in β-carotene, torulene, and torularhodin production might be primarily attributed to the up-regulation of some key protein-coding genes involved in the terpenoid backbone biosynthesis (<em>atoB</em>, <em>HMGCS</em>, and <em>mvaD</em>), carotenoid biosynthesis (<em>crtYB</em> and <em>crtI</em>), and TCA cycle (<em>pckA</em>, <em>DLAT, pyc, MDH1</em>, <em>gltA</em>, <em>acnA</em>, <em>IDH1/2</em>, <em>IDH3</em>, <em>sucA</em>, <em>sucB</em>, <em>sucD</em>, <em>LSC1</em>, <em>SDHA</em>, and <em>fumA/fumB</em>). The present study not only demonstrates a viable method to concurrently increase the production of β-carotene, torulene, torularhodin, and total carotenoids in <em>R. odoratus</em> XQR, but it also establishes a molecular foundation for further enhancing their production through genetic engineering.</div></div>\",\"PeriodicalId\":34477,\"journal\":{\"name\":\"Food Chemistry Molecular Sciences\",\"volume\":\"9 \",\"pages\":\"Article 100221\"},\"PeriodicalIF\":4.1000,\"publicationDate\":\"2024-08-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry Molecular Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2666566224000285\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry Molecular Sciences","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666566224000285","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Transcriptomic and metabolomic analyses reveal the positive effect of moderate concentration of sodium chloride treatment on the production of β-carotene, torulene, and torularhodin in oleaginous red yeast Rhodosporidiobolus odoratus XQR
Carotenoids, a family of lipid-soluble pigments, have garnered growing interest for their health-promoting benefits and are widely utilized in the food, feed, pharmaceutical, and cosmetic industries. Rhodosporidiobolus odoratus, a representative oleaginous red yeast, is considered a promising alternative for producing high-value carotenoids including β-carotene, torulene, and torularhodin. Here, the impact of varying concentrations of NaCl treatments on carotenoid contents in R. odoratus XQR after 120 h of incubation was examined. The results indicated that, as compared to the control (59.37 μg/gdw), the synthesis of total carotenoids was significantly increased and entirely suppressed under low-to-moderate (0.25 mol/L: 68.06 μg/gdw, 0.5 mol/L: 67.62 μg/gdw, and 0.75 mol/L: 146.47 μg/gdw) and high (1.0, 1.25, and 1.5 mol/L: 0 μg/gdw) concentrations of NaCl treatments, respectively. Moreover, the maximum production of β-carotene (117.62 μg/gdw), torulene (21.81 μg/gdw), and torularhodin (7.04 μg/gdw) was achieved with a moderate concentration (0.75 mol/L) of NaCl treatment. Transcriptomic and metabolomic analyses suggested that the increase in β-carotene, torulene, and torularhodin production might be primarily attributed to the up-regulation of some key protein-coding genes involved in the terpenoid backbone biosynthesis (atoB, HMGCS, and mvaD), carotenoid biosynthesis (crtYB and crtI), and TCA cycle (pckA, DLAT, pyc, MDH1, gltA, acnA, IDH1/2, IDH3, sucA, sucB, sucD, LSC1, SDHA, and fumA/fumB). The present study not only demonstrates a viable method to concurrently increase the production of β-carotene, torulene, torularhodin, and total carotenoids in R. odoratus XQR, but it also establishes a molecular foundation for further enhancing their production through genetic engineering.
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.