{"title":"对酿酒酵母进行工程改造以生产富含丁酸的酵母生物质","authors":"Juli Wang, Guanqun Chen","doi":"10.1021/acs.jafc.4c08252","DOIUrl":null,"url":null,"abstract":"Punicic acid (PuA), an unusual conjugated linolenic acid found in pomegranate, offers diverse health benefits and has potential applications in the food industry. Due to the limited availability of PuA from natural plant sources, there is growing interest in producing it through microbial fermentation. In this study, the yeast <i>Saccharomyces cerevisiae</i>, which is classified as “generally recognized as safe”, was engineered to produce PuA using a results-driven approach. Genes potentially involved in PuA synthesis were integrated directly into the yeast genome, targeting Ty retrotransposon sites. Screening of the yeast transformants, followed by optimization of culture conditions, resulted in the production of 26.7% PuA within the yeast’s total fatty acids. Further analysis revealed that the strain’s triacylglycerol fraction contained over 22% PuA. By incorporating this health-promoting lipid into the nutritional profile of <i>S. cerevisiae</i>, the engineered strain could serve as a sustainable source of yeast biomass with enhanced nutritional value.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":null,"pages":null},"PeriodicalIF":5.7000,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Engineering Saccharomyces cerevisiae for the Production of Punicic Acid-Rich Yeast Biomass\",\"authors\":\"Juli Wang, Guanqun Chen\",\"doi\":\"10.1021/acs.jafc.4c08252\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Punicic acid (PuA), an unusual conjugated linolenic acid found in pomegranate, offers diverse health benefits and has potential applications in the food industry. Due to the limited availability of PuA from natural plant sources, there is growing interest in producing it through microbial fermentation. In this study, the yeast <i>Saccharomyces cerevisiae</i>, which is classified as “generally recognized as safe”, was engineered to produce PuA using a results-driven approach. Genes potentially involved in PuA synthesis were integrated directly into the yeast genome, targeting Ty retrotransposon sites. Screening of the yeast transformants, followed by optimization of culture conditions, resulted in the production of 26.7% PuA within the yeast’s total fatty acids. Further analysis revealed that the strain’s triacylglycerol fraction contained over 22% PuA. By incorporating this health-promoting lipid into the nutritional profile of <i>S. cerevisiae</i>, the engineered strain could serve as a sustainable source of yeast biomass with enhanced nutritional value.\",\"PeriodicalId\":41,\"journal\":{\"name\":\"Journal of Agricultural and Food Chemistry\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.7000,\"publicationDate\":\"2024-10-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Agricultural and Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1021/acs.jafc.4c08252\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agricultural and Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1021/acs.jafc.4c08252","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 0
摘要
石榴酸(PuA)是一种不常见的共轭亚麻酸,具有多种健康益处,在食品工业中具有潜在的应用价值。由于从天然植物中获得的 PuA 数量有限,人们对通过微生物发酵生产这种物质的兴趣日益浓厚。在这项研究中,采用结果驱动法改造了被列为 "公认安全 "的酿酒酵母,使其能够生产 PuA。以 Ty 反转座子位点为目标,将可能参与 PuA 合成的基因直接整合到酵母基因组中。对酵母转化子进行筛选,然后优化培养条件,结果在酵母的总脂肪酸中产生了 26.7% 的 PuA。进一步分析表明,该菌株的三酰甘油部分含有 22% 以上的 PuA。通过将这种促进健康的脂质加入到 S. cerevisiae 的营养成分中,该工程菌株可作为一种具有更高营养价值的可持续酵母生物质来源。
Engineering Saccharomyces cerevisiae for the Production of Punicic Acid-Rich Yeast Biomass
Punicic acid (PuA), an unusual conjugated linolenic acid found in pomegranate, offers diverse health benefits and has potential applications in the food industry. Due to the limited availability of PuA from natural plant sources, there is growing interest in producing it through microbial fermentation. In this study, the yeast Saccharomyces cerevisiae, which is classified as “generally recognized as safe”, was engineered to produce PuA using a results-driven approach. Genes potentially involved in PuA synthesis were integrated directly into the yeast genome, targeting Ty retrotransposon sites. Screening of the yeast transformants, followed by optimization of culture conditions, resulted in the production of 26.7% PuA within the yeast’s total fatty acids. Further analysis revealed that the strain’s triacylglycerol fraction contained over 22% PuA. By incorporating this health-promoting lipid into the nutritional profile of S. cerevisiae, the engineered strain could serve as a sustainable source of yeast biomass with enhanced nutritional value.
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.