Kim Heejin, Lee Won-Heong, Galazka Jonathan M, Cate Jamie H D, Jin Yong-Su
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, 61801, USA.
Appl Microbiol Biotechnol. 2014 Feb;98(3):1087-94. doi: 10.1007/s00253-013-5339-2. Epub 2013 Nov 5.
Saccharomyces cerevisiae can be engineered to ferment cellodextrins produced by cellulases as a product of cellulose hydrolysis. Direct fermentation of cellodextrins instead of glucose is advantageous because glucose inhibits cellulase activity and represses the fermentation of non-glucose sugars present in cellulosic hydrolyzates. To facilitate cellodextrin utilization by S. cerevisiae, a fungal cellodextrin-utilizing pathway from Neurospora crassa consisting of a cellodextrin transporter and a cellodextrin hydrolase has been introduced into S. cerevisiae. Two cellodextrin transporters (CDT-1 and CDT-2) were previously identified in N. crassa, but their kinetic properties and efficiency for cellobiose fermentation have not been studied in detail. In this study, CDT-1 and CDT-2, which are hypothesized to transport cellodextrin with distinct mechanisms, were introduced into S. cerevisiae along with an intracellular β-glucosidase (GH1-1). Cellobiose transport assays with the resulting strains indicated that CDT-1 is a proton symporter while CDT-2 is a simple facilitator. A strain expressing CDT-1 and GH1-1 (DCDT-1G) showed faster cellobiose fermentation than the strain expressing CDT-2 and GH1-1 (DCDT-2G) under various culture conditions with different medium compositions and aeration levels. While CDT-2 is expected to have energetic benefits, the expression levels and kinetic properties of CDT-1 in S. cerevisiae appears to be optimum for cellobiose fermentation. These results suggest CDT-1 is a more effective cellobiose transporter than CDT-2 for engineering S. cerevisiae to ferment cellobiose.
酿酒酵母可经改造用于发酵纤维素酶产生的纤维糊精,纤维糊精是纤维素水解的产物。直接发酵纤维糊精而非葡萄糖具有优势,因为葡萄糖会抑制纤维素酶活性,并抑制纤维素水解产物中存在的非葡萄糖糖类的发酵。为便于酿酒酵母利用纤维糊精,已将来自粗糙脉孢菌的一条由纤维糊精转运蛋白和纤维糊精水解酶组成的真菌纤维糊精利用途径引入酿酒酵母。先前在粗糙脉孢菌中鉴定出了两种纤维糊精转运蛋白(CDT-1和CDT-2),但尚未对它们的动力学特性以及对纤维二糖发酵的效率进行详细研究。在本研究中,推测以不同机制转运纤维糊精的CDT-1和CDT-2与一种细胞内β-葡萄糖苷酶(GH1-1)一起被引入酿酒酵母。对所得菌株进行的纤维二糖转运分析表明,CDT-1是一种质子同向转运体,而CDT-2是一种简单的易化子。在不同培养基组成和通气水平的各种培养条件下,表达CDT-1和GH1-1的菌株(DCDT-1G)比表达CDT-2和GH1-1的菌株(DCDT-2G)显示出更快的纤维二糖发酵速度。虽然预计CDT-2具有能量优势,但酿酒酵母中CDT-1的表达水平和动力学特性似乎对纤维二糖发酵最为适宜。这些结果表明,在改造酿酒酵母以发酵纤维二糖方面,CDT-1是比CDT-2更有效的纤维二糖转运蛋白。