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利用改良的 1 型植物二酰基甘油酰基转移酶提高酿酒酵母中的三酰基甘油积累。

Engineering increased triacylglycerol accumulation in Saccharomyces cerevisiae using a modified type 1 plant diacylglycerol acyltransferase.

机构信息

Alberta Innovates Phytola Centre, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada.

出版信息

Appl Microbiol Biotechnol. 2015 Mar;99(5):2243-53. doi: 10.1007/s00253-014-6284-4. Epub 2014 Dec 19.

Abstract

Diacylglycerol acyltransferase (DGAT) catalyzes the acyl-CoA-dependent acylation of sn-1,2-diacylglycerol to produce triacylglycerol (TAG). This enzyme, which is critical to numerous facets of oilseed development, has been highlighted as a genetic engineering target to increase storage lipid production in microorganisms designed for biofuel applications. Here, four transcriptionally active DGAT1 genes were identified and characterized from the oil crop Brassica napus. Overexpression of each BnaDGAT1 in Saccharomyces cerevisiae increased TAG biosynthesis. Further studies showed that adding an N-terminal tag could mask the deleterious influence of the DGATs' native N-terminal sequences, resulting in increased in vivo accumulation of the polypeptides and an increase of up to about 150-fold in in vitro enzyme activity. The levels of TAG and total lipid fatty acids in S. cerevisiae producing the N-terminally tagged BnaDGAT1.b at 72 h were 53 and 28 % higher than those in cultures producing untagged BnaA.DGAT1.b, respectively. These modified DGATs catalyzed the synthesis of up to 453 mg fatty acid/L by this time point. The results will be of benefit in the biochemical analysis of recombinant DGAT1 produced through heterologous expression in yeast and offer a new approach to increase storage lipid content in yeast for industrial applications.

摘要

二酰甘油酰基转移酶(DGAT)催化酰基辅酶 A 依赖性 sn-1,2-二酰甘油的酰化,以产生三酰基甘油(TAG)。这种酶对于油籽发育的许多方面都至关重要,已被突出为遗传工程的目标,以增加用于生物燃料应用的微生物中储存脂质的生产。在这里,从油料作物油菜中鉴定并表征了四个转录活性的 DGAT1 基因。在酿酒酵母中过表达每个 BnaDGAT1 都增加了 TAG 生物合成。进一步的研究表明,添加 N 端标签可以掩盖 DGATs 天然 N 端序列的有害影响,导致多肽在体内的积累增加,并且在体外酶活性增加约 150 倍。在产生 N 端标记的 BnaDGAT1.b 的酿酒酵母中,TAG 和总脂质脂肪酸的水平在 72 h 时分别比产生未标记的 BnaA.DGAT1.b 的培养物高 53%和 28%。到此时,这些修饰的 DGAT 催化合成了高达 453 mg 脂肪酸/L。这些结果将有助于通过在酵母中异源表达对重组 DGAT1 进行生化分析,并为提高酵母中储存脂质含量以用于工业应用提供了一种新方法。

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