Bonnet Christine, Rigaud Céline, Chanteclaire Emilie, Blandais Claire, Tassy-Freches Emilie, Arico Christelle, Javaud Christophe
BMC Res Notes. 2013 May 20;6:201. doi: 10.1186/1756-0500-6-201.
Saccharomyces cerevisiae is extensively used in bio-industries. However, its genetic engineering to introduce new metabolism pathways can cause unexpected phenotypic alterations. For example, humanisation of the glycosylation pathways is a high priority pharmaceutical industry goal for production of therapeutic glycoproteins in yeast. Genomic modifications can lead to several described physiological changes: biomass yields decrease, temperature sensitivity or cell wall structure modifications. We have observed that deletion of several N-mannosyltransferases in Saccharomyces cerevisiae, results in strains that can no longer be analyzed by classical PCR on yeast colonies.
In order to validate our glyco-engineered Saccharomyces cerevisiae strains, we developed a new protocol to carry out PCR directly on genetically modified yeast colonies. A liquid culture phase, combined with the use of a Hot Start DNA polymerase, allows a 3-fold improvement of PCR efficiency. The results obtained are repeatable and independent of the targeted sequence; as such the protocol is well adapted for intensive screening applications.
The developed protocol enables by-passing of many of the difficulties associated with PCR caused by phenotypic modifications brought about by humanisation of the glycosylation in yeast and allows rapid validation of glyco-engineered Saccharomyces cerevisiae cells. It has the potential to be extended to other yeast strains presenting cell wall structure modifications.
酿酒酵母在生物产业中被广泛应用。然而,对其进行基因工程改造以引入新的代谢途径可能会导致意想不到的表型改变。例如,糖基化途径的人源化是制药行业在酵母中生产治疗性糖蛋白的一个高度优先目标。基因组修饰可能会导致一些已描述的生理变化:生物量产量下降、温度敏感性或细胞壁结构改变。我们观察到,酿酒酵母中几种N - 甘露糖基转移酶的缺失会导致菌株无法再通过对酵母菌落进行经典PCR来分析。
为了验证我们的糖基工程酿酒酵母菌株,我们开发了一种新方案,可直接在基因改造的酵母菌落上进行PCR。液相培养阶段,结合使用热启动DNA聚合酶,可使PCR效率提高3倍。所获得的结果具有可重复性且与目标序列无关;因此该方案非常适合密集筛选应用。
所开发的方案能够绕过许多与酵母糖基化人源化带来的表型修饰所导致的PCR相关困难,并能快速验证糖基工程酿酒酵母细胞。它有可能扩展到其他呈现细胞壁结构改变的酵母菌株。