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来自产油酵母斯达氏油脂酵母的ACC基因过表达增强了酿酒酵母中的脂质积累,同时增加了3-磷酸甘油底物的水平。

Overexpression of ACC gene from oleaginous yeast Lipomyces starkeyi enhanced the lipid accumulation in Saccharomyces cerevisiae with increased levels of glycerol 3-phosphate substrates.

作者信息

Wang Jiancai, Xu Ronghua, Wang Ruling, Haque Mohammad Enamul, Liu Aizhong

机构信息

a Key Laboratory of Tropical Plant Resources and Sustainable Use , Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences , Kunming , China.

b School of Life Sciences , University of Science and Technology of China , Hefei , China.

出版信息

Biosci Biotechnol Biochem. 2016 Jun;80(6):1214-22. doi: 10.1080/09168451.2015.1136883. Epub 2016 Feb 11.

Abstract

The conversion of acetyl-CoA to malonyl-CoA by acetyl-CoA carboxylase (ACC) is the rate-limiting step in fatty acid biosynthesis. In this study, a gene coding for ACC was isolated and characterized from an oleaginous yeast, Lipomyces starkeyi. Real-time quantitative PCR (qPCR) analysis of L. starkeyi acetyl-CoA carboxylase gene (LsACC1) showed that the expression levels were upregulated with the fast accumulation of lipids. The LsACC1 was co-overexpressed with the glycerol 3-phosphate dehydrogenase gene (GPD1), which regulates lipids biosynthesis by supplying another substrates glycerol 3-phosphate for storage lipid assembly, in the non-oleaginous yeast Saccharomyces cerevisiae. Further, the S. cerevisiae acetyl-CoA carboxylase (ScACC1) was transferred with GPD1 and its function was analyzed in comparison with LsACC1. The results showed that overexpressed LsACC1 and GPD1 resulted in a 63% increase in S. cerevisiae. This study gives new data in understanding of the molecular mechanisms underlying the regulation of fatty acids and lipid biosynthesis in yeasts.

摘要

乙酰辅酶A羧化酶(ACC)将乙酰辅酶A转化为丙二酰辅酶A是脂肪酸生物合成中的限速步骤。在本研究中,从产油酵母斯达氏油脂酵母中分离并鉴定了一个编码ACC的基因。对斯达氏油脂酵母乙酰辅酶A羧化酶基因(LsACC1)的实时定量PCR(qPCR)分析表明,随着脂质的快速积累,其表达水平上调。LsACC1与3-磷酸甘油脱氢酶基因(GPD1)共过表达,GPD1通过为储存脂质组装提供另一种底物3-磷酸甘油来调节脂质生物合成,该共表达在非产油酵母酿酒酵母中进行。此外,将酿酒酵母乙酰辅酶A羧化酶(ScACC1)与GPD1一起转移,并与LsACC1比较分析其功能。结果表明,过表达的LsACC1和GPD1使酿酒酵母中的脂质增加了63%。本研究为理解酵母中脂肪酸和脂质生物合成调控的分子机制提供了新的数据。

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