An Huihui, Li Guangpeng, Yang Zhihan, Xiong Meng, Wang Na, Cao Xitao, Yu Aiqun
School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China.
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, No. 29 the 13th Street TEDA, Tianjin 300457, China.
J Fungi (Basel). 2024 Jul 23;10(8):513. doi: 10.3390/jof10080513.
Resveratrol is a plant-derived polyphenolic compound with numerous biological activities and health-promoting properties. Rice wine is a popular traditional alcoholic beverage made from fermented rice grains, and widely consumed in Asia. To develop resveratrol-enriched rice wine, a heterologous resveratrol biosynthesis pathway was established by integrating the 4-coumaroyl-CoA ligase () and the stilbene synthase () from and at the δ locus sites of industrial rice wine strains HJ. The resulting HJ01 produced a level of 0.6 ± 0.01 mg/L resveratrol. Next, the resveratrol production was increased 16.25-fold through employing the fused protein :: with a rigidly linked peptide (TPTP, EAAAK). Then, the strains were further modified by removing feedback inhibition of tyrosine through point mutation of and , which integrated at the rDNA region of strain HJ03, and generated strain HJ06, HJ07, and HJ08. Subsequently, the highest resveratrol titer (34.22 ± 3.62 mg/L) was obtained by optimizing fermentation time and precursor addition amount. Finally, resveratrol content of rice wine fermented with strain HJ08 was 2.04 ± 0.08 mg/L and 1.45 ± 0.06 mg/L with or without the addition of 400 mg/L tyrosine after 7 days fermentation.
白藜芦醇是一种源自植物的多酚类化合物，具有多种生物活性和促进健康的特性。米酒是一种由发酵米粒制成的流行传统酒精饮料，在亚洲广泛消费。为了开发富含白藜芦醇的米酒，通过将来自 和 的4-香豆酰辅酶A连接酶（）和芪合酶（）整合到工业米酒菌株HJ的δ基因座位点，建立了异源白藜芦醇生物合成途径。所得的HJ01产生的白藜芦醇水平为0.6±0.01mg/L。接下来，通过使用具有刚性连接肽（TPTP，EAAAK）的融合蛋白::，白藜芦醇产量提高了16.25倍。然后，通过对整合在菌株HJ03的rDNA区域的 和 进行点突变来消除酪氨酸的反馈抑制，对菌株进行进一步修饰，从而产生菌株HJ06、HJ07和HJ08。随后，通过优化发酵时间和前体添加量，获得了最高的白藜芦醇滴度（34.22±3.62mg/L）。最后，在发酵7天后，添加或不添加400mg/L酪氨酸的情况下，用菌株HJ08发酵的米酒中白藜芦醇含量分别为2.04±0.08mg/L和1.45±0.06mg/L。
