Jie Zheng, Ying Shi, Zhiwei Liang, Han Sun, Wenguang Zhou, Hanhua Hu, Jin Liu
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引用次数: 0
摘要
海洋纳米绿藻是工业二十碳五烯酸(EPA)生产的新兴基础,但其生物合成途径尚未完全确定。在这里,我们通过表征三个关键酶来描绘途径:N. oceanica Δ12脂肪酸去饱和酶(NoΔ12FAD), N. oceanica Δ6脂肪酸去饱和酶(NoΔ6FAD)和N. oceanica Δ5脂肪酸去饱和酶(NoΔ5FAD)。在酵母中的功能验证证实了它们特定的去饱和活性,并且定位实验表明它们存在于大洋菌的质体之外。单个NoFAD基因的基因操作(敲低/过表达)重塑了脂肪酸谱,特别是EPA,而对其他EPA生物合成基因的转录影响很小。此外,通过NoFAD基因敲低抑制EPA的生物合成降低了藻类对温度和光胁迫的恢复能力,强调了EPA在逆境适应中的作用。总的来说,我们的研究结果为海洋生物中EPA的生物合成提供了新的见解,强调了其通过ω6途径通过叶绿体外的连续去饱和和延伸步骤产生。
The ω6 Pathway toward Eicosapentaenoic Acid Biosynthesis outside the Chloroplast in the Industrially Relevant Alga Nannochloropsis oceanica
Nannochloropsis oceanica is an emerging chassis for industrial eicosapentaenoic acid (EPA) production, yet its biosynthesis pathway remains incompletely defined. Here, we delineate the pathway by characterizing three key enzymes: N. oceanica Δ12 fatty acid desaturase (NoΔ12FAD), N. oceanica Δ6 fatty acid desaturase (NoΔ6FAD), and N. oceanica Δ5 fatty acid desaturase (NoΔ5FAD). Functional validation in yeast confirmed their specific desaturation activities, and localization experiments showed they reside outside the plastid of N. oceanica. Genetic manipulation of individual NoFAD genes (knockdown/overexpression) reshaped fatty acid profiles, particularly EPA, while having a minimal effect on the transcription of other EPA biosynthesis genes. Moreover, impairing EPA biosynthesis via NoFAD knockdown diminished the alga’s resilience to temperature and light stress, underscoring the role of EPA in stress adaptation. Collectively, our findings offer new insights into EPA biosynthesis in N. oceanica, highlighting its production through the ω6 pathway via sequential desaturation and elongation steps outside of the chloroplast.
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.