Department of Biochemistry, University of Wisconsin-Madison, Madison, Wisconsin, USA; Morgridge Institute for Research, Madison, Wisconsin, USA.
Morgridge Institute for Research, Madison, Wisconsin, USA.
J Biol Chem. 2021 Jan-Jun;296:100643. doi: 10.1016/j.jbc.2021.100643. Epub 2021 Apr 14.
Coenzyme Q (CoQ), a redox-active lipid essential for oxidative phosphorylation, is synthesized by virtually all cells, but how eukaryotes make the universal CoQ head group precursor 4-hydroxybenzoate (4-HB) from tyrosine is unknown. The first and last steps of this pathway have been defined in Saccharomyces cerevisiae, but the intermediates and enzymes involved in converting 4-hydroxyphenylpyruvate (4-HPP) to 4-hydroxybenzaldehyde (4-HBz) have not been described. Here, we interrogate this pathway with genetic screens, targeted LC-MS, and chemical genetics. We identify three redundant aminotransferases (Bna3, Bat2, and Aat2) that support CoQ biosynthesis in the absence of the established pathway tyrosine aminotransferases, Aro8 and Aro9. We use isotope labeling to identify bona fide tyrosine catabolites, including 4-hydroxyphenylacetate (4-HPA) and 4-hydroxyphenyllactate (4-HPL). Additionally, we find multiple compounds that rescue this pathway when exogenously supplemented, most notably 4-hydroxyphenylacetaldehyde (4-HPAA) and 4-hydroxymandelate (4-HMA). Finally, we show that the Ehrlich pathway decarboxylase Aro10 is dispensable for 4-HB production. These results define new features of 4-HB synthesis in yeast, demonstrate the redundant nature of this pathway, and provide a foundation for further study.
辅酶 Q(CoQ)是一种氧化还原活性脂质,对氧化磷酸化至关重要,几乎所有细胞都能合成,但真核生物如何从酪氨酸合成普遍的 CoQ 头基前体 4-羟基苯甲酸(4-HB)尚不清楚。该途径的第一步和最后一步已在酿酒酵母中定义,但将 4-羟苯基丙酮酸(4-HPP)转化为 4-羟基苯甲醛(4-HBz)的中间产物和酶尚未描述。在这里,我们通过遗传筛选、靶向 LC-MS 和化学遗传学来研究该途径。我们鉴定了三种冗余的氨基转移酶(Bna3、Bat2 和 Aat2),它们在缺乏已建立的途径酪氨酸氨基转移酶 Aro8 和 Aro9 的情况下支持 CoQ 生物合成。我们使用同位素标记来鉴定真正的酪氨酸分解代谢产物,包括 4-羟基苯乙酸(4-HPA)和 4-羟基苯乳酸(4-HPL)。此外,我们发现多种化合物可以在体外补充时挽救该途径,其中最显著的是 4-羟基苯乙醛(4-HPAA)和 4-羟基扁桃酸(4-HMA)。最后,我们表明 Ehrlich 途径脱羧酶 Aro10 对于 4-HB 的产生是可有可无的。这些结果定义了酵母中 4-HB 合成的新特征,证明了该途径的冗余性质,并为进一步研究提供了基础。