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工程化脂滴组装机制以提高酿酒酵母中三酰基甘油的积累。

Engineering lipid droplet assembly mechanisms for improved triacylglycerol accumulation in Saccharomyces cerevisiae.

机构信息

Department of Biology and Biological Engineering, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.

Novo Nordisk Foundation Center for Biosustainability, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.

出版信息

FEMS Yeast Res. 2018 Sep 1;18(6). doi: 10.1093/femsyr/foy060.

Abstract

Production of triacylglycerols (TAGs) through microbial fermentation is an emerging alternative to plant and animal-derived sources. The yeast Saccharomyces cerevisiae is a preferred organism for industrial use but has natively a very poor capacity of TAG production and storage. Here, we engineered S. cerevisiae for accumulation of high TAG levels through the use of structural and physiological factors that influence assembly and biogenesis of lipid droplets. First, human and fungal perilipin genes were expressed, increasing TAG content by up to 36% when expressing the human perilipin gene PLIN3. Secondly, expression of the FIT2 homologue YFT2 resulted in a 26% increase in TAG content. Lastly, the genes ERD1 and PMR1 were deleted in order to induce an endoplasmic reticulum stress response and stimulate lipid droplet formation, increasing TAG content by 72% for Δerd1. These new approaches were implemented in previously engineered strains that carry high flux of fatty acid biosynthesis and conversion of acyl-CoA into TAGs, resulting in improvements of up to 138% over those high-producing strains without any substantial growth effects or abnormal cell morphology. We find that these approaches not only represent a significant improvement of S. cerevisiae for TAG production, but also highlight the importance of lipid droplet dynamics for high lipid accumulation in yeast.

摘要

通过微生物发酵生产三酰基甘油(TAG)是一种新兴的替代植物和动物来源的方法。酵母酿酒酵母是工业用途的首选生物,但天然的 TAG 生产和储存能力非常差。在这里,我们通过使用影响脂滴组装和生物发生的结构和生理因素来工程化酿酒酵母以积累高水平的 TAG。首先,表达了人和真菌的 perilipin 基因,当表达人 perilipin 基因 PLIN3 时,TAG 含量增加了高达 36%。其次,表达 FIT2 同源物 YFT2 导致 TAG 含量增加了 26%。最后,删除 ERD1 和 PMR1 基因以诱导内质网应激反应并刺激脂滴形成,导致Δerd1 的 TAG 含量增加了 72%。这些新方法在以前携带脂肪酸生物合成和酰基辅酶 A 转化为 TAG 的高通量的工程菌株中实施,与没有任何实质性生长影响或异常细胞形态的这些高产菌株相比,提高了高达 138%。我们发现,这些方法不仅代表了酿酒酵母生产 TAG 的重大改进,而且还强调了脂滴动力学对酵母中高脂质积累的重要性。

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