脂化耶氏菌高滴度新产樱素的细胞内代谢多模块合成重新设计

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Jianyue Ge, Xueyao Lu, Cancan Liu, Wei Liu, Na Wu, Bingxuan Feng, Xiaoman Sun, Yang Gu
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引用次数: 0

摘要

Sakuranetin是一种黄酮类植物抗毒素,具有神经保护作用和酪氨酸酶抑制活性,在化妆品和制药工业中具有很高的应用价值。在这项研究中,我们设计了一种以葡萄糖为底物的解脂耶氏菌菌株,用于高滴度的樱花素从头生产。为了有效地提高樱花素的产量,我们实施了多模块工程策略,包括优化樱花素合成途径,设计甲基供体s -腺苷甲硫氨酸再生体系,增加丙二酰辅酶a前体补充,构建反馈抑制缓解的shikimate途径。此外,还进行了转录组学分析,以确定进一步改善樱花素合成的潜在靶点。结果表明,在5l的生物反应器中,葡萄糖从头合成的樱素滴度达到344.0 mg/L。这些成果为通过工业生物制造实现樱花素的可持续和大规模生产带来了重大希望。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Multimodule Synthetic Redesign of Intracellular Metabolisms for the High-Titer de Novo Production of Sakuranetin in Yarrowia lipolytica

Multimodule Synthetic Redesign of Intracellular Metabolisms for the High-Titer de Novo Production of Sakuranetin in Yarrowia lipolytica
Sakuranetin, a flavonoid phytoalexin, has demonstrated neuroprotective properties and exhibits tyrosinase inhibitory activities, making it highly valuable in the cosmetics and pharmaceutical industries. In this study, we engineered a Yarrowia lipolytica strain for the high-titer de novo production of sakuranetin using glucose as a substrate. To effectively enhance sakuranetin production, we implemented a multimodule engineering strategy that included optimizing the sakuranetin synthesis pathway, designing a regeneration system for the methyl donor S-adenosyl methionine, increasing the malonyl-CoA precursor supplement, and constructing the feedback inhibition-relieved shikimate pathway. Moreover, a transcriptomic analysis was conducted to identify potential targets for further improving sakuranetin synthesis. As a result, the titer of de novo synthesized sakuranetin reached 344.0 mg/L from glucose in a 5 L bioreactor. These achievements hold significant promise for the sustainable and large-scale production of sakuranetin through industrial biomanufacturing.
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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
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.
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