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Adame-Soto PJ, Aréchiga-Carvajal ET, González-Herrera SM, Moreno-Jiménez MR, Rutiaga-Quiñones OM. Characterization of mating type on aroma production and metabolic properties wild Kluyveromyces marxianus yeasts. World J Microbiol Biotechnol 2023; 39:216. [PMID: 37269405 DOI: 10.1007/s11274-023-03659-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Accepted: 05/22/2023] [Indexed: 06/05/2023]
Abstract
Kluyveromyces marxianus yeasts represent a valuable industry alternative due to their biotechnological potential to produce aromatic compounds. 2-phenylethanol and 2-phenylethylacetate are significant aromatic compounds widely used in food and cosmetics due to their pleasant odor. Natural obtention of these compounds increases their value, and because of this, bioprocesses such as de novo synthesis has become of great significance. However, the relationship between aromatic compound production and yeast's genetic diversity has yet to be studied. In the present study, the analysis of the genetic diversity in K. marxianus isolated from the natural fermentation of Agave duranguensis for Mezcal elaboration is presented. The results of strains in a haploid and diploid state added to the direct relationship between the mating type locus MAT with metabolic characteristics are studied. Growth rate, assimilate carbohydrates (glucose, lactose, and chicory inulin), and the production of aromatic compounds such as ethyl acetate, isoamyl acetate, isoamyl alcohol, 2-phenylethyl butyrate and phenylethyl propionate and the diversity in terms of the output of 2-phenylethanol and 2-phenylethylacetate by de novo synthesis were determinate, obtaining maximum concentrations of 51.30 and 60.39 mg/L by ITD0049 and ITD 0136 yeasts respectively.
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Affiliation(s)
- P J Adame-Soto
- Department of Chemical and Biochemical Engineering, National Technological Institute of Mexico, Technological Institute of Durango, Felipe Pescador 1803 Ote, Colonia Nueva Vizcaya, 34080, Durango, Dgo, Mexico
| | - E T Aréchiga-Carvajal
- Genetic Manipulation Unit of the Mycology and Phytopathology Laboratory, Department of Microbiology, and Immunology, Faculty of Biological Sciences, Unit C Ciudad Universitaria, Autonomous University of Nuevo León, 66451, San Nicolás de Los Garza, Nuevo León, Mexico
| | - S M González-Herrera
- Department of Chemical and Biochemical Engineering, National Technological Institute of Mexico, Technological Institute of Durango, Felipe Pescador 1803 Ote, Colonia Nueva Vizcaya, 34080, Durango, Dgo, Mexico
| | - M R Moreno-Jiménez
- Department of Chemical and Biochemical Engineering, National Technological Institute of Mexico, Technological Institute of Durango, Felipe Pescador 1803 Ote, Colonia Nueva Vizcaya, 34080, Durango, Dgo, Mexico
| | - O M Rutiaga-Quiñones
- Department of Chemical and Biochemical Engineering, National Technological Institute of Mexico, Technological Institute of Durango, Felipe Pescador 1803 Ote, Colonia Nueva Vizcaya, 34080, Durango, Dgo, Mexico.
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2
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Qiu Y, Lei P, Wang R, Sun L, Luo Z, Li S, Xu H. Kluyveromyces as promising yeast cell factories for industrial bioproduction: From bio-functional design to applications. Biotechnol Adv 2023; 64:108125. [PMID: 36870581 DOI: 10.1016/j.biotechadv.2023.108125] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 02/26/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
As the two most widely used Kluyveromyces yeast, Kluyveromyces marxianus and K. lactis have gained increasing attention as microbial chassis in biocatalysts, biomanufacturing and the utilization of low-cost raw materials owing to their high suitability to these applications. However, due to slow progress in the development of molecular genetic manipulation tools and synthetic biology strategies, Kluyveromyces yeast cell factories as biological manufacturing platforms have not been fully developed. In this review, we provide a comprehensive overview of the attractive characteristics and applications of Kluyveromyces cell factories, with special emphasis on the development of molecular genetic manipulation tools and systems engineering strategies for synthetic biology. In addition, future avenues in the development of Kluyveromyces cell factories for the utilization of simple carbon compounds as substrates, the dynamic regulation of metabolic pathways, and for rapid directed evolution of robust strains are proposed. We expect that more synthetic systems, synthetic biology tools and metabolic engineering strategies will adapt to and optimize for Kluyveromyces cell factories to achieve green biofabrication of multiple products with higher efficiency.
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Affiliation(s)
- Yibin Qiu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, PR China
| | - Peng Lei
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, PR China
| | - Rui Wang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, PR China
| | - Liang Sun
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, PR China
| | - Zhengshan Luo
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, PR China
| | - Sha Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, PR China.
| | - Hong Xu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, PR China.
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3
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Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach. Processes (Basel) 2021. [DOI: 10.3390/pr9111880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In some fermentation systems, whey components (lactose, proteins and minerals) can produce isopentyl acetate (IA). An analysis of the best conditions for IA production with Kluyveromyces marxianus was developed in this work. The experiment design was two-factor and three-level design based on a response surface methodology (RSM) using Design-Expert® software. The analysis of anomeric protons by nuclear magnetic resonance (1H-NMR) showed 81.25% of β lactose content. This characteristic favored the production of IA. The maximum output (Mp) of IA, determined by gas chromatography, was 9.52 g/L (p < 0.05). The central composite design (CCD) was used to perform the factor analysis. Results showed that concentrations of 0.03 (g/L) ammonium sulphate and 0.3 (v/v) of isoamyl alcohol are the best conditions for a maximum rate of IA production. The production of IA can reduce the discharge of whey, allowing its reuse and revaluation.
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Pendón MD, Madeira JV, Romanin DE, Rumbo M, Gombert AK, Garrote GL. A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the cheese industry. Appl Microbiol Biotechnol 2021; 105:3859-3871. [PMID: 33860834 DOI: 10.1007/s00253-021-11278-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 03/24/2021] [Accepted: 04/06/2021] [Indexed: 11/29/2022]
Abstract
Agroindustrial by-products and residues can be transformed into valuable compounds in biorefineries. Here, we present a new concept: production of fuel ethanol, whey protein, and probiotic yeast from cheese whey. An initial screening under industrially relevant conditions, involving thirty Kluyveromyces marxianus strains, was carried out using spot assays to evaluate their capacity to grow on cheese whey or on whey permeate (100 g lactose/L), under aerobic or anaerobic conditions, in the absence or presence of 5% ethanol, at pH 5.8 or pH 2.5. The four best growing K. marxianus strains were selected and further evaluated in a miniaturized industrial fermentation process using reconstituted whey permeate (100 g lactose/L) with cell recycling (involving sulfuric acid treatment). After five consecutive fermentation cycles, the ethanol yield on sugar reached 90% of the theoretical maximum in the best cases, with 90% cell viability. Cells harvested at this point displayed probiotic properties such as the capacity to survive the passage through the gastrointestinal tract and capacity to modulate the innate immune response of intestinal epithelium, both in vitro. Furthermore, the CIDCA 9121 strain was able to protect against histopathological damage in an animal model of acute colitis. Our findings demonstrate that K. marxianus CIDCA 9121 is capable of efficiently fermenting the lactose present in whey permeate to ethanol and that the remaining yeast biomass has probiotic properties, enabling an integrated process for the obtainment of whey protein (WP), fuel ethanol, and probiotics from cheese whey.Key points• K. marxianus-selected strains ferment whey permeate with 90% ethanol yield.• Industrial fermentation conditions do not affect selected yeast probiotic capacity.• Whey permeate, fuel ethanol, and probiotic biomass can be obtained in a biorefinery.
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Affiliation(s)
- María Dolores Pendón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CIDCA (UNLP-CONICET-CIC.PBA), La Plata, Argentina
| | - José V Madeira
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas, SP, 13083-862, Brazil
| | - David E Romanin
- Instituto de Estudios Inmunológicos y Fisiopatológicos, IIFP (UNLP-CONICET-CIC.PBA), La Plata, Argentina
| | - Martín Rumbo
- Instituto de Estudios Inmunológicos y Fisiopatológicos, IIFP (UNLP-CONICET-CIC.PBA), La Plata, Argentina
| | - Andreas K Gombert
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas, SP, 13083-862, Brazil
| | - Graciela L Garrote
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CIDCA (UNLP-CONICET-CIC.PBA), La Plata, Argentina.
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Marim AVC, Gabardo S, Ayub MAZ. Porungo cheese whey: β-galactosidase production, characterization and lactose hydrolysis. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.03821] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract This study evaluated the lactose hydrolysis by immobilized β-galactosidase, which was produced by Kluyveromyces marxianus using porungo cheese whey as substrate. Initially, the yeast was cultivated in porungo cheese medium at 30 °C and 200 rpm, showing a maximal β-galactosidase production of 14.19 U mL-1. The crude extract obtained was used to evaluate the enzymatic hydrolysis in lactose solution. The optimal pH and temperature of the free and immobilized enzyme was investigated, whereas the lactose hydrolysis was carried out using two enzyme solutions (total activities of 2 U and 6 U) for both forms of the biocatalyst. Ca-alginate immobilization of β-galactosidase increased optimal temperature range to 40 °C, compared to the value for the free enzyme, which was 37 °C. The optimal pH was also increased by immobilization to 7.0, from pH 6.5 observed for the free enzyme. The highest lactose hydrolysis conversion was 15.82% using 6 U of free enzyme and 13.77% for 2 U of immobilized enzyme. Although, free enzyme showed higher conversion rates in the initial reaction time, the immobilized enzyme kept operational stability throughout reaction time, suggesting the advantage of using this technology. The use of porungo cheese whey allowed to aggregate value to this agro-industrial by-product, with the concomitant production of β-galactosidase to be used in the food industry chain itself.
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6
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Ventouri IK, Astefanei A, Kaal ER, Haselberg R, Somsen GW, Schoenmakers PJ. Asymmetrical flow field-flow fractionation to probe the dynamic association equilibria of β-D-galactosidase. J Chromatogr A 2020; 1635:461719. [PMID: 33229008 DOI: 10.1016/j.chroma.2020.461719] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/01/2020] [Accepted: 11/08/2020] [Indexed: 11/24/2022]
Abstract
Protein dynamics play a significant role in many aspects of enzyme activity. Monitoring of structural changes and aggregation of biotechnological enzymes under native conditions is important to safeguard their properties and function. In this work, the potential of asymmetrical flow field-flow fractionation (AF4) to study the dynamic association equilibria of the enzyme β-D-galactosidase (β-D-Gal) was evaluated. Three commercial products of β-D-Gal were investigated using carrier liquids containing sodium chloride or ammonium acetate, and the effect of adding magnesium (II) chloride to the carrier liquid was assessed. Preservation of protein structural integrity during AF4 analysis was essential and the influence of several parameters, such as the focusing step (including use of frit-inlet), cross flow, and injected amount, was studied. Size-exclusion chromatography (SEC) and dynamic light scattering (DLS) were used to corroborate the in-solution enzyme oligomerization observed with AF4. In contrast to SEC, AF4 provided sufficiently mild separation conditions to monitor protein conformations without disturbing the dynamic association equilibria. AF4 analysis showed that ammonium acetate concentrations above 40 mM led to further association of the dimers ("tetramerization") of β-D-Gal. Magnesium ions, which are needed to activate β-D-Gal, appeared to induce dimer association, raising justifiable questions about the role of divalent metal ions in protein oligomerization and on whether tetramers or dimers are the most active form of β-D-Gal.
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Affiliation(s)
- Iro K Ventouri
- University of Amsterdam, van 't Hoff Institute for Molecular Sciences, Analytical-Chemistry Group, Science Park, 904, 1098 XH Amsterdam, The Netherlands; Centre of Analytical Sciences Amsterdam, Science Park, 904, 1098 XH Amsterdam, The Netherlands.
| | - Alina Astefanei
- University of Amsterdam, van 't Hoff Institute for Molecular Sciences, Analytical-Chemistry Group, Science Park, 904, 1098 XH Amsterdam, The Netherlands; Centre of Analytical Sciences Amsterdam, Science Park, 904, 1098 XH Amsterdam, The Netherlands
| | - Erwin R Kaal
- DSM Biotechnology Center, part of DSM Food Specialties b.v, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
| | - Rob Haselberg
- Vrije Universiteit Amsterdam, Amsterdam Institute of Molecular and Life Sciences, Division of BioAnalytical Chemistry, De Boelelaan 1085, 1081 HV Amsterdam, The Netherlands; Centre of Analytical Sciences Amsterdam, Science Park, 904, 1098 XH Amsterdam, The Netherlands
| | - Govert W Somsen
- Vrije Universiteit Amsterdam, Amsterdam Institute of Molecular and Life Sciences, Division of BioAnalytical Chemistry, De Boelelaan 1085, 1081 HV Amsterdam, The Netherlands; Centre of Analytical Sciences Amsterdam, Science Park, 904, 1098 XH Amsterdam, The Netherlands
| | - Peter J Schoenmakers
- University of Amsterdam, van 't Hoff Institute for Molecular Sciences, Analytical-Chemistry Group, Science Park, 904, 1098 XH Amsterdam, The Netherlands; Centre of Analytical Sciences Amsterdam, Science Park, 904, 1098 XH Amsterdam, The Netherlands
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7
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de Carvalho CT, de Oliveira Júnior SD, de Brito Lima WB, de Medeiros FGM, de Sá Leitão ALO, Dos Santos ES, de Macedo GR, de Sousa Júnior FC. Potential of "coalho" cheese whey as lactose source for β-galactosidase and ethanol co-production by Kluyveromyces spp. yeasts. Prep Biochem Biotechnol 2020; 50:925-934. [PMID: 32496939 DOI: 10.1080/10826068.2020.1771731] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The present study evaluated the co-production of β-galactosidase and ethanol by Kluyveromyces marxianus ATCC 36907 and Kluyveromyces lactis NRRL Y-8279 using as carbon source the lactose found on "coalho" cheese whey. Cheese whey was subjected to partial deproteinization, and physicochemical parameters were assessed. Cultivations were carried out in an shaker to evaluate two carbon/nitrogen (C:N) ratios. The best C:N ratio (1.5:1) was carried to 1.5-L bioreactor cultivation in order to increase co-production yields. The stability of β-galactosidase was assessed against different temperatures and pH, and in the presence of metal ions. Concerning the co-production of β-galactosidase and ethanol, K. lactis proved to be more efficient in both the C:N ratios, reaching 21.09 U·mL-1 of activity and 7.10 g·L-1 of ethanol in 16 h. This study describes the development of a viable and value-adding biotechnological process using a regional cheese by-product from Northeast Brazil for co-production of biomolecules of industrial interest.
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Affiliation(s)
- Catherine Teixeira de Carvalho
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte - UFRN, Natal, Brazil
| | - Sérgio Dantas de Oliveira Júnior
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte - UFRN, Natal, Brazil
| | - Wildson Bernardino de Brito Lima
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte - UFRN, Natal, Brazil
| | | | - Ana Laura Oliveira de Sá Leitão
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte - UFRN, Natal, Brazil
| | - Everaldo Silvino Dos Santos
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte - UFRN, Natal, Brazil
| | - Gorete Ribeiro de Macedo
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte - UFRN, Natal, Brazil
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Gilbert J, Valldeperas M, Dhayal SK, Barauskas J, Dicko C, Nylander T. Immobilisation of β-galactosidase within a lipid sponge phase: structure, stability and kinetics characterisation. NANOSCALE 2019; 11:21291-21301. [PMID: 31667477 DOI: 10.1039/c9nr06675f] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
In the formulation of an active enzyme enclosed in a matrix for controlled delivery, it is a challenge to achieve a high protein load and to ensure high activity of the protein. For the first time to our knowledge, we report the use of a highly swollen lipid sponge (L3) phase for encapsulation of the large active enzyme, β-galactosidase (β-gal, 238 kDa). This enzyme has large relevance for applications in, e.g. the production of lactose free milk products. The formulation consisted of diglycerol monooleate (DGMO), and a mixture of mono-, di- and triglycerides (Capmul GMO-50) stabilised by polysorbate 80 (P80). The advantage of this type of matrix is that it can be produced on a large scale with a fairly simple and mild process as the system is in practice self-dispersing, yet it has a well-defined internal nano-structure. Minor effects on the sponge phase structure due to the inclusion of the enzyme were observed using small angle X-ray scattering (SAXS). The effect of encapsulation on the enzymatic activity and kinetic characteristics of β-galactosidase activity was also investigated and can be related to the enzyme stability and confinement within the lipid matrix. The encapsulated β-galactosidase maintained its activity for a significantly longer time when compared to the free solution at the same temperature. Differences in the particle size and charge of sponge-like nanoparticles (L3-NPs) with and without the enzyme were analysed by dynamic light scattering (DLS) and zeta-potential measurements. Moreover, all the initial β-galactosidase was encapsulated within L3-NPs as revealed by size exclusion chromatography.
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Affiliation(s)
- Jennifer Gilbert
- Physical Chemistry, Department of Chemistry, Lund University, P.O. Box 124, SE-22100 Lund, Sweden. and Department of Chemistry, University of Southampton, University Road, Southampton SO17 1BJ, UK
| | - Maria Valldeperas
- Physical Chemistry, Department of Chemistry, Lund University, P.O. Box 124, SE-22100 Lund, Sweden. and NanoLund, Lund University, P.O. Box 118, SE-22100 Lund, Sweden
| | | | - Justas Barauskas
- Camurus AB, Ideon Science Park, Gamma Building, Sölvegatan 41, SE-22379 Lund, Sweden
| | - Cedric Dicko
- Pure and Applied Biochemistry, Department of Chemistry, Lund University, P.O. Box 124, SE-22100 Lund, Sweden
| | - Tommy Nylander
- Physical Chemistry, Department of Chemistry, Lund University, P.O. Box 124, SE-22100 Lund, Sweden. and NanoLund, Lund University, P.O. Box 118, SE-22100 Lund, Sweden and LINXS - Lund Institute of Advanced Neutron and X-ray Science, Scheelevägen, 1922370 Lund, Sweden
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9
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Ethanol Production from Cheese Whey and Expired Milk by the Brown Rot Fungus Neolentinus lepideus. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5020049] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The basidiomycete brown rot fungus Neolentinus lepideus is capable of assimilating and fermenting lactose to ethanol with a conversion yield comparable to those of lactose-fermenting yeasts. The ability of the fungus to ferment lactose is not influenced by the addition of glucose or calcium. Therefore, N. lepideus may be useful in ethanol production from materials composed mainly of lactose, such as cheese whey or expired cow’s milk. Whey is a by-product of cheese manufacturing, and approximately 50% of the total worldwide production of whey is normally disposed of without being utilized. We found that N. lepideus produced ethanol directly from cheese whey with a yield of 0.35 g of ethanol per gram of lactose consumed, and it also fermented expired milk containing lactose, protein, and fat with a similar yield. Our findings revealed that the naturally occurring basidiomycete fungus possesses a unique ability to produce ethanol from cheese whey and expired milk. Thus, N. lepideus may be useful in facilitating ethanol production from dairy wastes in a cost-effective and environmentally friendly manner.
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da Silveira FA, Diniz RHS, Sampaio GMS, Brandão RL, da Silveira WB, Castro IM. Sugar transport systems in Kluyveromyces marxianus CCT 7735. Antonie van Leeuwenhoek 2018; 112:211-223. [DOI: 10.1007/s10482-018-1143-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Accepted: 08/11/2018] [Indexed: 11/30/2022]
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11
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Varela JA, Montini N, Scully D, Van der Ploeg R, Oreb M, Boles E, Hirota J, Akada R, Hoshida H, Morrissey JP. Polymorphisms in the LAC12 gene explain lactose utilisation variability in Kluyveromyces marxianus strains. FEMS Yeast Res 2018; 17:3739724. [PMID: 28444380 DOI: 10.1093/femsyr/fox021] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2017] [Accepted: 04/16/2017] [Indexed: 01/29/2023] Open
Abstract
Kluyveromyces marxianus is a safe yeast used in the food and biotechnology sectors. One of the important traits that sets it apart from the familiar yeasts, Saccharomyces cerevisiae, is its capacity to grow using lactose as a carbon source. Like in its close relative, Kluyveromyces lactis, this requires lactose transport via a permease and intracellular hydrolysis of the disaccharide. Given the importance of the trait, it was intriguing that most, but not all, strains of K. marxianus are reported to consume lactose efficiently. In this study, primarily through heterologous expression in S. cerevisiae and K. marxianus, it was established that a single gene, LAC12, is responsible for lactose uptake in K. marxianus. Strains that failed to transport lactose showed variation in 13 amino acids in the Lac12p protein, rendering the protein non-functional for lactose transport. Genome analysis showed that the LAC12 gene is present in four copies in the subtelomeric regions of three different chromosomes but only the ancestral LAC12 gene encodes a functional lactose transporter. Other copies of LAC12 may be non-functional or have alternative substrates. The analysis raises some interesting questions regarding the evolution of sugar transporters in K. marxianus.
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Affiliation(s)
- Javier A Varela
- School of Microbiology, University College Cork, Cork T12YN60, Ireland
| | - Noemi Montini
- School of Microbiology, University College Cork, Cork T12YN60, Ireland
| | - Damhan Scully
- School of Microbiology, University College Cork, Cork T12YN60, Ireland
| | | | - Mislav Oreb
- Institute of Molecular Biosciences, Goethe University Frankfurt, 60438 Frankfurt am Main, Germany
| | - Eckhard Boles
- Institute of Molecular Biosciences, Goethe University Frankfurt, 60438 Frankfurt am Main, Germany
| | - Junya Hirota
- Department of Applied Chemistry, Graduate School of Sciences and Technology for Innovation, Yamaguchi University, Ube 755-8611, Japan
| | - Rinji Akada
- Department of Applied Chemistry, Graduate School of Sciences and Technology for Innovation, Yamaguchi University, Ube 755-8611, Japan.,Biomedical Engineering Center, Yamaguchi University, Ube 755-8611, Japan.,Research Center for Thermotolerant Microbial Resources, Yamaguchi University, Yamaguchi 753-8315, Japan
| | - Hisashi Hoshida
- Department of Applied Chemistry, Graduate School of Sciences and Technology for Innovation, Yamaguchi University, Ube 755-8611, Japan.,Biomedical Engineering Center, Yamaguchi University, Ube 755-8611, Japan.,Research Center for Thermotolerant Microbial Resources, Yamaguchi University, Yamaguchi 753-8315, Japan
| | - John P Morrissey
- School of Microbiology/Centre for Synthetic Biology and Biotechnology/Environmental Research Institute/APC Microbiome Institute, University College Cork, Cork T12 YN60, Ireland
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12
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Beniwal A, Saini P, Kokkiligadda A, Vij S. Use of silicon dioxide nanoparticles for β-galactosidase immobilization and modulated ethanol production by co-immobilized K. marxianus and S. cerevisiae in deproteinized cheese whey. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.028] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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13
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Fate of Escherichia coli and Kluyveromyces marxianus contaminants during storage of Greek-style yogurt produced by centrifugation or ultrafiltration. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.04.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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14
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Rico‐Díaz A, Ramírez‐Escudero M, Vizoso‐Vázquez Á, Cerdán ME, Becerra M, Sanz‐Aparicio J. Structural features of
Aspergillus niger
β‐galactosidase define its activity against glycoside linkages. FEBS J 2017; 284:1815-1829. [DOI: 10.1111/febs.14083] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 03/14/2017] [Accepted: 04/06/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Agustín Rico‐Díaz
- Grupo EXPRELA Centro de Investigacións Científicas Avanzadas (CICA) Departamento de Bioloxía Facultade de Ciencias Universidade da Coruña Spain
- Department of Crystallography and Structural Biology Institute of Physical‐Chemistry Rocasolano CSIC Madrid Spain
| | - Mercedes Ramírez‐Escudero
- Department of Crystallography and Structural Biology Institute of Physical‐Chemistry Rocasolano CSIC Madrid Spain
| | - Ángel Vizoso‐Vázquez
- Grupo EXPRELA Centro de Investigacións Científicas Avanzadas (CICA) Departamento de Bioloxía Facultade de Ciencias Universidade da Coruña Spain
| | - M. Esperanza Cerdán
- Grupo EXPRELA Centro de Investigacións Científicas Avanzadas (CICA) Departamento de Bioloxía Facultade de Ciencias Universidade da Coruña Spain
| | - Manuel Becerra
- Grupo EXPRELA Centro de Investigacións Científicas Avanzadas (CICA) Departamento de Bioloxía Facultade de Ciencias Universidade da Coruña Spain
| | - Julia Sanz‐Aparicio
- Department of Crystallography and Structural Biology Institute of Physical‐Chemistry Rocasolano CSIC Madrid Spain
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Rico-Díaz A, Álvarez-Cao ME, Escuder-Rodríguez JJ, González-Siso MI, Cerdán ME, Becerra M. Rational mutagenesis by engineering disulphide bonds improves Kluyveromyces lactis beta-galactosidase for high-temperature industrial applications. Sci Rep 2017; 7:45535. [PMID: 28361909 PMCID: PMC5374532 DOI: 10.1038/srep45535] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Accepted: 03/01/2017] [Indexed: 12/29/2022] Open
Abstract
Kluyveromyces lactis β-galactosidase (Kl-β-Gal) is one of the most important enzymes in the dairy industry. The poor stability of this enzyme limits its use in the synthesis of galactooligosaccharides (GOS) and other applications requiring high operational temperature. To obtain thermoresistant variants, a rational mutagenesis strategy by introducing disulphide bonds in the interface between the enzyme subunits was used. Two improved mutants, R116C/T270C and R116C/T270C/G818C, had increased half-lives at 45 °C compared to Kl-β-Gal (2.2 and 6.8 fold increases, respectively). Likewise, Tm values of R116C/T270C and R116C/T270C/G818C were 2.4 and 8.5 °C, respectively, higher than Kl-β-Gal Tm. Enrichment in enzymatically active oligomeric forms in these mutant variants also increased their catalytic efficiency, due to the reinforcement of the interface contacts. In this way, using an artificial substrate (p-nitrophenyl-β-D-galactopyranoside), the Vmax values of the mutants were ~1.4 (R116C/T270C) and 2 (R116C/T270C/G818C) fold higher than that of native Kl-β-Gal. Using the natural substrate (lactose) the Vmax for R116C/T270C/G818C almost doubled the Vmax for Kl-β-Gal. Validation of these mutant variants of the enzyme for their use in applications that depend on prolonged incubations at high temperatures was achieved at the laboratory scale by monitoring their catalytic activity in GOS synthesis.
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Affiliation(s)
- Agustín Rico-Díaz
- Universidade da Coruña. Grupo EXPRELA, Centro de Investigacións Científicas Avanzadas (CICA), Departamento de Bioloxía Celular e Molecular, Facultade de Ciencias, A Coruña, Spain
| | - María-Efigenia Álvarez-Cao
- Universidade da Coruña. Grupo EXPRELA, Centro de Investigacións Científicas Avanzadas (CICA), Departamento de Bioloxía Celular e Molecular, Facultade de Ciencias, A Coruña, Spain
| | - Juan-José Escuder-Rodríguez
- Universidade da Coruña. Grupo EXPRELA, Centro de Investigacións Científicas Avanzadas (CICA), Departamento de Bioloxía Celular e Molecular, Facultade de Ciencias, A Coruña, Spain
| | - María-Isabel González-Siso
- Universidade da Coruña. Grupo EXPRELA, Centro de Investigacións Científicas Avanzadas (CICA), Departamento de Bioloxía Celular e Molecular, Facultade de Ciencias, A Coruña, Spain
| | - M Esperanza Cerdán
- Universidade da Coruña. Grupo EXPRELA, Centro de Investigacións Científicas Avanzadas (CICA), Departamento de Bioloxía Celular e Molecular, Facultade de Ciencias, A Coruña, Spain
| | - Manuel Becerra
- Universidade da Coruña. Grupo EXPRELA, Centro de Investigacións Científicas Avanzadas (CICA), Departamento de Bioloxía Celular e Molecular, Facultade de Ciencias, A Coruña, Spain
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16
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Vera C, Córdova A, Aburto C, Guerrero C, Suárez S, Illanes A. Synthesis and purification of galacto-oligosaccharides: state of the art. World J Microbiol Biotechnol 2016; 32:197. [PMID: 27757792 DOI: 10.1007/s11274-016-2159-4] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2016] [Accepted: 10/14/2016] [Indexed: 12/11/2022]
Abstract
Lactose-derived non-digestible oligosaccharides are prominent components of functional foods. Among them, galacto-oligosaccharides (GOS) outstand for being prebiotics whose health-promoting effects are supported on strong scientific evidences, having unique properties as substitutes of human milk oligosaccharides in formulas for newborns and infants. GOS are currently produced enzymatically in a kinetically-controlled reaction of lactose transgalactosylation catalyzed by β-galactosidases from different microbial strains. The enzymatic synthesis of GOS, although being an established technology, still offers many technological challenges and opportunities for further development that has to be considered within the framework of functional foods which is the most rapidly expanding market within the food sector. This paper presents the current technological status of GOS production, its main achievements and challenges. Most of the problems yet to be solved refer to the rather low GOS yields attainable that rarely exceed 40 %, corresponding to lactose conversions around 60 %. This means that the product or reaction (raw GOS) contains significant amounts of residual lactose and monosaccharides (glucose and galactose). Efforts to increase such yields have been for the most part unsuccessful, even though improvements by genetic and protein engineering strategies are to be expected in the near future. Low yields impose a burden on downstream processing to obtain a GOS product of the required purity. Different strategies for raw GOS purification are reviewed and their technological significance is appraised.
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Affiliation(s)
- Carlos Vera
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Av. Brasil, 2085, Valparaíso, Chile
| | - Andrés Córdova
- School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Waddington 716, Playa Ancha, Valparaíso, Chile.
| | - Carla Aburto
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Av. Brasil, 2085, Valparaíso, Chile
| | - Cecilia Guerrero
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Av. Brasil, 2085, Valparaíso, Chile
| | - Sebastián Suárez
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Av. Brasil, 2085, Valparaíso, Chile
| | - Andrés Illanes
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Av. Brasil, 2085, Valparaíso, Chile
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17
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Simultaneous synthesis and purification (SSP) of galacto-oligosaccharides in batch operation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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18
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Moridi N, Corvini PF, Shahgaldian P. Reversible Supramolecular Surface Attachment of Enzyme–Polymer Conjugates for the Design of Biocatalytic Filtration Membranes. Angew Chem Int Ed Engl 2015. [DOI: 10.1002/ange.201507020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Negar Moridi
- School of Life Sciences, University of Applied Sciences and Arts Northwestern Switzerland, Gründenstrasse 40, Muttenz CH‐4132 (Switzerland)
| | - Philippe F.‐X. Corvini
- School of Life Sciences, University of Applied Sciences and Arts Northwestern Switzerland, Gründenstrasse 40, Muttenz CH‐4132 (Switzerland)
- School of the Environment, Nanjing University, 210093 Nanjing (China)
| | - Patrick Shahgaldian
- School of Life Sciences, University of Applied Sciences and Arts Northwestern Switzerland, Gründenstrasse 40, Muttenz CH‐4132 (Switzerland)
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19
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Dynamics of yeast immobilized-cell fluidized-bed bioreactors systems in ethanol fermentation from lactose-hydrolyzed whey and whey permeate. Bioprocess Biosyst Eng 2015; 39:141-50. [PMID: 26527573 DOI: 10.1007/s00449-015-1498-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2015] [Accepted: 10/26/2015] [Indexed: 10/22/2022]
Abstract
We studied the dynamics of ethanol production on lactose-hydrolyzed whey (LHW) and lactose-hydrolyzed whey permeate (LHWP) in batch fluidized-bed bioreactors using single and co-cultures of immobilized cells of industrial strains of Saccharomyces cerevisiae and non-industrial strains of Kluyveromyces marxianus. Although the co-culture of S. cerevisiae CAT-1 and K. marxianus CCT 4086 produced two- to fourfold the ethanol productivity of single cultures of S. cerevisiae, the single cultures of the K. marxianus CCT 4086 produced the best results in both media (Y EtOH/S = 0.47-0.49 g g(-1) and Q P = 1.39-1.68 g L(-1) h(-1), in LHW and LHWP, respectively). Ethanol production on concentrated LHWP (180 g L(-1)) reached 79.1 g L(-1), with yields of 0.46 g g(-1) for K. marxianus CCT 4086 cultures. Repeated batches of fluidized-bed bioreactor on concentrated LHWP led to increased ethanol productivity, reaching 2.8 g L(-1) h(-1).
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20
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Moridi N, Corvini PF, Shahgaldian P. Reversible Supramolecular Surface Attachment of Enzyme–Polymer Conjugates for the Design of Biocatalytic Filtration Membranes. Angew Chem Int Ed Engl 2015; 54:14800-4. [DOI: 10.1002/anie.201507020] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2015] [Indexed: 12/25/2022]
Affiliation(s)
- Negar Moridi
- School of Life Sciences, University of Applied Sciences and Arts Northwestern Switzerland, Gründenstrasse 40, Muttenz CH‐4132 (Switzerland)
| | - Philippe F.‐X. Corvini
- School of Life Sciences, University of Applied Sciences and Arts Northwestern Switzerland, Gründenstrasse 40, Muttenz CH‐4132 (Switzerland)
- School of the Environment, Nanjing University, 210093 Nanjing (China)
| | - Patrick Shahgaldian
- School of Life Sciences, University of Applied Sciences and Arts Northwestern Switzerland, Gründenstrasse 40, Muttenz CH‐4132 (Switzerland)
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21
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Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnol Adv 2015; 33:756-74. [PMID: 26165970 DOI: 10.1016/j.biotechadv.2015.07.002] [Citation(s) in RCA: 187] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 06/12/2015] [Accepted: 07/06/2015] [Indexed: 12/26/2022]
Abstract
The byproduct of cheese-producing industries, cheese whey, is considered as an environmental pollutant due to its high BOD and COD concentrations. The high organic load of whey arises from the presence of residual milk nutrients. As demand for milk-derived products is increasing, it leads to increased production of whey, which poses a serious management problem. To overcome this problem, various technological approaches have been employed to convert whey into value-added products. These technological advancements have enhanced whey utilization and about 50% of the total produced whey is now transformed into value-added products such as whey powder, whey protein, whey permeate, bioethanol, biopolymers, hydrogen, methane, electricity bioprotein (single cell protein) and probiotics. Among various value-added products, the transformation of whey into proteinaceous products is attractive and demanding. The main important factor which is attractive for transformation of whey into proteinaceous products is the generally recognized as safe (GRAS) regulatory status of whey. Whey and whey permeate are biotransformed into proteinaceous feed and food-grade bioprotein/single cell protein through fermentation. On the other hand, whey can be directly processed to obtain whey protein concentrate, whey protein isolate, and individual whey proteins. Further, whey proteins are also transformed into bioactive peptides via enzymatic or fermentation processes. The proteinaceous products have applications as functional, nutritional and therapeutic commodities. Whey characteristics, and its transformation processes for proteinaceous products such as bioproteins, functional/nutritional protein and bioactive peptides are covered in this review.
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Lertwattanasakul N, Kosaka T, Hosoyama A, Suzuki Y, Rodrussamee N, Matsutani M, Murata M, Fujimoto N, Tsuchikane K, Limtong S, Fujita N, Yamada M. Genetic basis of the highly efficient yeast Kluyveromyces marxianus: complete genome sequence and transcriptome analyses. BIOTECHNOLOGY FOR BIOFUELS 2015; 8:47. [PMID: 25834639 PMCID: PMC4381506 DOI: 10.1186/s13068-015-0227-x] [Citation(s) in RCA: 113] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2014] [Accepted: 02/19/2015] [Indexed: 05/07/2023]
Abstract
BACKGROUND High-temperature fermentation technology with thermotolerant microbes has been expected to reduce the cost of bioconversion of cellulosic biomass to fuels or chemicals. Thermotolerant Kluyveromyces marxianus possesses intrinsic abilities to ferment and assimilate a wide variety of substrates including xylose and to efficiently produce proteins. These capabilities have been found to exceed those of the traditional ethanol producer Saccharomyces cerevisiae or lignocellulose-bioconvertible ethanologenic Scheffersomyces stipitis. RESULTS The complete genome sequence of K. marxianus DMKU 3-1042 as one of the most thermotolerant strains in the same species has been determined. A comparison of its genomic information with those of other yeasts and transcriptome analysis revealed that the yeast bears beneficial properties of temperature resistance, wide-range bioconversion ability, and production of recombinant proteins. The transcriptome analysis clarified distinctive metabolic pathways under three different growth conditions, static culture, high temperature, and xylose medium, in comparison to the control condition of glucose medium under a shaking condition at 30°C. Interestingly, the yeast appears to overcome the issue of reactive oxygen species, which tend to accumulate under all three conditions. CONCLUSIONS This study reveals many gene resources for the ability to assimilate various sugars in addition to species-specific genes in K. marxianus, and the molecular basis of its attractive traits for industrial applications including high-temperature fermentation. Especially, the thermotolerance trait may be achieved by an integrated mechanism consisting of various strategies. Gene resources and transcriptome data of the yeast are particularly useful for fundamental and applied researches for innovative applications.
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Affiliation(s)
- Noppon Lertwattanasakul
- />Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University, Ube, 755-8505 Japan
- />Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok, 10900 Thailand
| | - Tomoyuki Kosaka
- />Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, 753-8515 Japan
| | - Akira Hosoyama
- />National Institute of Technology and Evaluation, Shibuya-ku, Tokyo 151-0066 Japan
| | - Yutaka Suzuki
- />Department of Medical Genome Sciences, The University of Tokyo, Chiba, 277-8562 Japan
| | - Nadchanok Rodrussamee
- />Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University, Ube, 755-8505 Japan
- />Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Minenosuke Matsutani
- />Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, 753-8515 Japan
| | - Masayuki Murata
- />Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University, Ube, 755-8505 Japan
| | - Naoko Fujimoto
- />Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University, Ube, 755-8505 Japan
| | - Keiko Tsuchikane
- />National Institute of Technology and Evaluation, Shibuya-ku, Tokyo 151-0066 Japan
| | - Savitree Limtong
- />Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok, 10900 Thailand
| | - Nobuyuki Fujita
- />National Institute of Technology and Evaluation, Shibuya-ku, Tokyo 151-0066 Japan
| | - Mamoru Yamada
- />Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University, Ube, 755-8505 Japan
- />Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, 753-8515 Japan
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Naumov GI, Naumova ES, Glushakova AM, Kachalkin AV, Chernov IY. Finding of dairy yeasts Kluyveromyces lactis var. lactis in natural habitats. Microbiology (Reading) 2014. [DOI: 10.1134/s0026261714060125] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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24
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Rico-Díaz A, Vizoso Vázquez Á, Cerdán ME, Becerra M, Sanz-Aparicio J. Crystallization and preliminary X-ray diffraction data of β-galactosidase from Aspergillus niger. Acta Crystallogr F Struct Biol Commun 2014; 70:1529-31. [PMID: 25372823 PMCID: PMC4231858 DOI: 10.1107/s2053230x14019815] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Accepted: 09/02/2014] [Indexed: 11/10/2022] Open
Abstract
β-Galactosidase from Aspergillus niger (An-β-Gal), belonging to the family 35 glycoside hydrolases, hydrolyzes the β-galactosidase linkages in lactose and other galactosides. It is extensively used in industry owing to its high hydrolytic activity and safety. The enzyme has been expressed in yeasts and purified by immobilized metal-ion affinity chromatography for crystallization experiments. The recombinant An-β-Gal, deglycosylated to avoid heterogeneity of the sample, has a molecular mass of 109 kDa. Rod-shaped crystals grew using PEG 3350 as the main precipitant agent. A diffraction data set was collected to 1.8 Å resolution.
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Affiliation(s)
- Agustín Rico-Díaz
- Grupo EXPRELA, Departamento de Bioloxía Celular e Molecular, Facultade de Ciencias, Universidade da Coruña, Campus da Zapateira, s/n, 15071 A Coruña, Spain
- Grupo de Cristalografía Macromolecular y Biología Estructural, Instituto de Química–Física Rocasolano, CSIC, Serrano 119, 28006 Madrid, Spain
| | - Ángel Vizoso Vázquez
- Grupo EXPRELA, Departamento de Bioloxía Celular e Molecular, Facultade de Ciencias, Universidade da Coruña, Campus da Zapateira, s/n, 15071 A Coruña, Spain
| | - M. Esperanza Cerdán
- Grupo EXPRELA, Departamento de Bioloxía Celular e Molecular, Facultade de Ciencias, Universidade da Coruña, Campus da Zapateira, s/n, 15071 A Coruña, Spain
| | - Manuel Becerra
- Grupo EXPRELA, Departamento de Bioloxía Celular e Molecular, Facultade de Ciencias, Universidade da Coruña, Campus da Zapateira, s/n, 15071 A Coruña, Spain
| | - Julia Sanz-Aparicio
- Grupo de Cristalografía Macromolecular y Biología Estructural, Instituto de Química–Física Rocasolano, CSIC, Serrano 119, 28006 Madrid, Spain
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25
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Naumov GI, Naumova ES. Polymeric lactose fermentation genes in the yeast Kluyveromyces lactis: A new locus LAC3. DOKLADY BIOLOGICAL SCIENCES : PROCEEDINGS OF THE ACADEMY OF SCIENCES OF THE USSR, BIOLOGICAL SCIENCES SECTIONS 2014; 455:106-8. [PMID: 24795183 DOI: 10.1134/s0012496614020082] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2013] [Indexed: 11/23/2022]
Affiliation(s)
- G I Naumov
- All-Russian Research Institute of Medicinal and Aromatic Plants, VILAR RASHN, Moscow, 123056, Russia,
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26
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Santos AM, Silveira WB, Fietto LG, Brandão RL, Castro IM. Kinetics and regulation of lactose transport and metabolism in Kluyveromyces lactis JA6. World J Microbiol Biotechnol 2014; 30:1977-83. [DOI: 10.1007/s11274-014-1620-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2013] [Accepted: 01/31/2014] [Indexed: 11/29/2022]
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Construction of lactose-consuming Saccharomyces cerevisiae for lactose fermentation into ethanol fuel. ACTA ACUST UNITED AC 2013; 40:353-63. [DOI: 10.1007/s10295-012-1227-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2012] [Accepted: 12/24/2012] [Indexed: 10/27/2022]
Abstract
Abstract
Two lactose-consuming diploid Saccharomyces cerevisiae strains, AY-51024A and AY-51024M, were constructed by expressing the LAC4 and LAC12 genes of Kluyveromyces marxianus in the host strain AY-5. In AY-51024A, both genes were targeted to the ATH1 and NTH1 gene-encoding regions to abolish the activity of acid/neutral trehalase. In AY-51024M, both genes were respectively integrated into the MIG1 and NTH1 gene-encoding regions to relieve glucose repression. Physiologic studies of the two transformants under anaerobic cultivations in glucose and galactose media indicated that the expression of both LAC genes did not physiologically burden the cells, except for AY-51024A in glucose medium. Galactose consumption was initiated at higher glucose concentrations in the MIG1 deletion strain AY-51024M than in the corresponding wild-type strain and AY-51024A, wherein galactose was consumed until glucose was completely depleted in the mixture. In lactose medium, the Sp. growth rates of AY-51024A and AY-51024M under anaerobic shake-flasks were 0.025 and 0.067 h−1, respectively. The specific lactose uptake rate and ethanol production of AY-51024M were 2.50 g lactose g CDW−1 h−1 and 23.4 g l−1, respectively, whereas those of AY-51024A were 0.98 g lactose g CDW−1 h−1 and 24.3 g lactose g CDW−1 h−1, respectively. In concentrated cheese whey powder solutions, AY-51024M produced 63.3 g l−1 ethanol from approximately 150 g l−1 initial lactose in 120 h, conversely, AY-51024A consumed 63.7 % of the initial lactose and produced 35.9 g l−1 ethanol. Therefore, relieving glucose repression is an effective strategy for constructing lactose-consuming S. cerevisiae.
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Leite FCB, Dos Anjos RSG, Basilio ACM, Leal GFC, Simões DA, de Morais MA. Construction of integrative plasmids suitable for genetic modification of industrial strains of Saccharomyces cerevisiae. Plasmid 2012; 69:114-7. [PMID: 23041652 DOI: 10.1016/j.plasmid.2012.09.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2010] [Revised: 09/20/2012] [Accepted: 09/24/2012] [Indexed: 12/13/2022]
Abstract
The development of efficient tools for genetic modification of industrial yeast strains is one of the challenges that face the use of recombinant cells in industrial processes. In this study, we examine how the construction of two complementary integrative vectors can fulfill the major requirements of industrial recombinant yeast strains: the use of lactose assimilation genes as a food-grade yeast selection marker, and a system of integration that does not leave hazardous genes in the host genome and involves minimal interference in the yeast physiology. The pFB plasmid set was constructed to co-integrate both LAC4-based and LAC12-based cassettes into the ribosomal DNA (rDNA) locus to allow yeast cells to be selected in lactose medium. This phenotype can also be used to trace the recombinant cells in the environment by simply being plated on X-gal medium. The excisable trait of the LAC12 marker allows the introduction of many different heterologous genes, and makes it possible to introduce a complete heterologous metabolic pathway. The cloned heterologous genes can be highly expressed under the strong and constitutive TPI1 gene promoter, which can be exchanged for easy digestion of enzymes if necessary. This platform was introduced into Saccharomyces cerevisiae JP1 industrial strain where a recombinant with high stability of markers was produced without any change in the yeast physiology. Thus, it proved to be an efficient tool for the genetic modification of industrial strains.
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30
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Naumova ES, Naumov GI, Nikitina TN, Sadykova AZ, Kondratieva VI. Molecular genetic and physiological differentiation of Kluyveromyces lactis and Kluyveromyces marxianus: Analysis of strains from the all-Russian collection of microorganisms (VKM). Microbiology (Reading) 2012. [DOI: 10.1134/s0026261712020087] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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31
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Oliveira de Medeiros F, Veiga Burkert CA, Juliano Kalil S. Purification of β-Galactosidase by Ion Exchange Chromatography: Elution Optimization Using an Experimental Design. Chem Eng Technol 2012. [DOI: 10.1002/ceat.201100571] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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32
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Identification of a permease gene involved in lactose utilisation in Aspergillus nidulans. Fungal Genet Biol 2012; 49:415-25. [PMID: 22445777 DOI: 10.1016/j.fgb.2012.03.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2011] [Revised: 02/29/2012] [Accepted: 03/01/2012] [Indexed: 11/21/2022]
Abstract
Lactose is intracellularly hydrolysed by Aspergillus nidulans. Classical mutation mapping data and the physical characteristics of the previously purified glycosyl hydrolase facilitated identification of the clustered, divergently transcribed intracellular β-galactosidase (bgaD) and lactose permease (lacpA) genes. At the transcript level, bgaD and lacpA were coordinately expressed in response to d-galactose, lactose or l-arabinose, while no transcription was detectable in the additional presence of glucose. In contrast, creA loss-of-function mutants derepressed for both genes to a considerable extent (even) under non-inducing or repressing growth conditions. Lactose- and d-galactose induction nevertheless occurred only in the absence of glucose, indicating a regulatory role for CreA-independent repression. Remarkably, bgaD deletion mutants grew normal on lactose. In contrast, lacpA deletants grew at a much slower rate in lactose liquid medium than wild-type while strains that carried more than one copy of lacpA grew faster, showing that transport is the limiting step in lactose catabolism. The effect of lacpA gene deletion on lactose uptake was exacerbated at lower substrate concentrations, evidence for the existence of a second transport system with a lower affinity for this disaccharide in A. nidulans.
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Pereira-Rodríguez Á, Fernández-Leiro R, González-Siso MI, Cerdán ME, Becerra M, Sanz-Aparicio J. Structural basis of specificity in tetrameric Kluyveromyces lactis β-galactosidase. J Struct Biol 2012; 177:392-401. [DOI: 10.1016/j.jsb.2011.11.031] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2011] [Revised: 11/18/2011] [Accepted: 11/20/2011] [Indexed: 11/26/2022]
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34
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Milk and sugar: Regulation of cell wall synthesis in the milk yeast Kluyveromyces lactis. Eur J Cell Biol 2011; 90:745-50. [DOI: 10.1016/j.ejcb.2011.04.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Physiological and metabolic diversity in the yeast Kluyveromyces marxianus. Antonie van Leeuwenhoek 2011; 100:507-19. [DOI: 10.1007/s10482-011-9606-x] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2011] [Accepted: 06/03/2011] [Indexed: 10/18/2022]
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Rigamonte TA, Silveira WB, Fietto LG, Castro IM, Breunig KD, Passos FM. Restricted sugar uptake by sugar-induced internalization of the yeast lactose/galactose permease Lac12. FEMS Yeast Res 2011; 11:243-51. [DOI: 10.1111/j.1567-1364.2010.00709.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Backhaus K, Heilmann CJ, Sorgo AG, Purschke G, de Koster CG, Klis FM, Heinisch JJ. A systematic study of the cell wall composition of Kluyveromyces lactis. Yeast 2010; 27:647-60. [PMID: 20641021 DOI: 10.1002/yea.1781] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
In many ascomycetous yeasts, the cell wall is composed of two main types of macromolecules: (a) polysaccharides, with a high content of beta-1,6- and beta-1,3-linked glucan chains and minor amounts of chitin; and (b) cell wall proteins of different types. Synthesis and maintenance of these macromolecules respond to environmental changes, which are sensed by the cell wall integrity (CWI) signal transduction pathway. We here present a first systematic analysis of the cell wall composition of the milk yeast, Kluyveromyces lactis. Electron microscopic analyses revealed that exponentially growing cells of K. lactis supplied with glucose as a carbon source have a wall thickness of 64 nm, as compared to 105 nm when growing on 3% ethanol. Despite their increased wall thickness, ethanol-grown cells were more sensitive to the presence of zymolyase in the growth medium. Mass spectrometric analysis identified 22 covalently linked cell wall proteins, including 19 GPI-modified proteins and two Pir wall proteins. Importantly, the composition of the cell wall glycoproteome depended on carbon source and growth phase. Our results clearly illustrate the dynamic nature of the cell wall of K. lactis and provide a firm base for studying its regulation.
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Affiliation(s)
- Katja Backhaus
- Universität Osnabrück, Fachbereich Biologie/Chemie, AG Genetik, Osnabrück, Germany
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Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey. Biotechnol Adv 2010; 28:375-84. [DOI: 10.1016/j.biotechadv.2010.02.002] [Citation(s) in RCA: 278] [Impact Index Per Article: 19.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2009] [Revised: 02/03/2010] [Accepted: 02/04/2010] [Indexed: 11/18/2022]
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Codon optimization of the calf prochymosin gene and its expression in Kluyveromyces lactis. World J Microbiol Biotechnol 2009. [DOI: 10.1007/s11274-009-0249-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Domingues L, Guimarães PMR, Oliveira C. Metabolic engineering of Saccharomyces cerevisiae for lactose/whey fermentation. Bioeng Bugs 2009; 1:164-71. [PMID: 21326922 DOI: 10.4161/bbug.1.3.10619] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2009] [Revised: 11/13/2009] [Accepted: 11/13/2009] [Indexed: 11/19/2022] Open
Abstract
Lactose is an interesting carbon source for the production of several bio-products by fermentation, primarily because it is the major component of cheese whey, the main by-product of dairy activities. However, the microorganism more widely used in industrial fermentation processes, the yeast Saccharomyces cerevisiae, does not have a lactose metabolization system. Therefore, several metabolic engineering approaches have been used to construct lactose-consuming S. cerevisiae strains, particularly involving the expression of the lactose genes of the phylogenetically related yeast Kluyveromyces lactis, but also the lactose genes from Escherichia coli and Aspergillus niger, as reviewed here. Due to the existing large amounts of whey, the production of bio-ethanol from lactose by engineered S. cerevisiae has been considered as a possible route for whey surplus. Emphasis is given in the present review on strain improvement for lactose-to-ethanol bioprocesses, namely flocculent yeast strains for continuous high-cell-density systems with enhanced ethanol productivity.
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Affiliation(s)
- Lucília Domingues
- IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, Braga, Portugal.
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Hildebrandt P, Wanarska M, Kur J. A new cold-adapted beta-D-galactosidase from the Antarctic Arthrobacter sp. 32c - gene cloning, overexpression, purification and properties. BMC Microbiol 2009; 9:151. [PMID: 19631003 PMCID: PMC2723119 DOI: 10.1186/1471-2180-9-151] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2009] [Accepted: 07/27/2009] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The development of a new cold-active beta-D-galactosidases and microorganisms that efficiently ferment lactose is of high biotechnological interest, particularly for lactose removal in milk and dairy products at low temperatures and for cheese whey bioremediation processes with simultaneous bio-ethanol production. RESULTS In this article, we present a new beta-D-galactosidase as a candidate to be applied in the above mentioned biotechnological processes. The gene encoding this beta-D-galactosidase has been isolated from the genomic DNA library of Antarctic bacterium Arthrobacter sp. 32c, sequenced, cloned, expressed in Escherichia coli and Pichia pastoris, purified and characterized. 27 mg of beta-D-galactosidase was purified from 1 L of culture with the use of an intracellular E. coli expression system. The protein was also produced extracellularly by P. pastoris in high amounts giving approximately 137 mg and 97 mg of purified enzyme from 1 L of P. pastoris culture for the AOX1 and a constitutive system, respectively. The enzyme was purified to electrophoretic homogeneity by using either one step- or a fast two step- procedure including protein precipitation and affinity chromatography. The enzyme was found to be active as a homotrimeric protein consisting of 695 amino acid residues in each monomer. Although, the maximum activity of the enzyme was determined at pH 6.5 and 50 degrees C, 60% of the maximum activity of the enzyme was determined at 25 degrees C and 15% of the maximum activity was detected at 0 degrees C. CONCLUSION The properties of Arthrobacter sp. 32cbeta-D-galactosidase suggest that this enzyme could be useful for low-cost, industrial conversion of lactose into galactose and glucose in milk products and could be an interesting alternative for the production of ethanol from lactose-based feedstock.
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Affiliation(s)
- Piotr Hildebrandt
- Department of Microbiology, Chemical Faculty, Gdańsk University of Technology, Narutowicza 11/12, 80-952 Gdańsk, Poland.
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Oda Y, Nakamura K. Production of ethanol from the mixture of beet molasses and cheese whey by a 2-deoxyglucose-resistant mutant of Kluyveromyces marxianus. FEMS Yeast Res 2009; 9:742-8. [PMID: 19456875 DOI: 10.1111/j.1567-1364.2009.00519.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Fourteen lactose-fermenting strains of Kluyveromyces marxianus, including its anamorph, Candida kefyr, were grown in two media containing 20% (w/v) sugar as either beet molasses or cheese whey. Strain NBRC 1963 of K. marxianus converted sucrose and lactose to ethanol in both media most efficiently. However, ethanol was produced from sucrose and not from lactose by strain NBRC 1963 in the medium containing equal amounts of sugar from beet molasses and cheese whey. The spontaneous mutants resistant to 2-deoxyglucose in the minimal medium composed of galactose as the sole carbon source were isolated from strain NBRC 1963. Among them, strain KD-15 vigorously produced ethanol in the media containing beet molasses, cheese whey, or both. The mutant strain KD-15 was insensitive to catabolite repression, as shown by the observation that beta-galactosidase was not repressed in the presence of sucrose from beet molasses.
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Affiliation(s)
- Yuji Oda
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan.
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Fermentation of high concentrations of lactose to ethanol by engineered flocculent Saccharomyces cerevisiae. Biotechnol Lett 2008; 30:1953-8. [DOI: 10.1007/s10529-008-9779-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2008] [Revised: 05/27/2008] [Accepted: 06/04/2008] [Indexed: 10/21/2022]
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Adaptive evolution of a lactose-consuming Saccharomyces cerevisiae recombinant. Appl Environ Microbiol 2008; 74:1748-56. [PMID: 18245248 DOI: 10.1128/aem.00186-08] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The construction of Saccharomyces cerevisiae strains that ferment lactose has biotechnological interest, particularly for cheese whey fermentation. A flocculent lactose-consuming S. cerevisiae recombinant expressing the LAC12 (lactose permease) and LAC4 (beta-galactosidase) genes of Kluyveromyces lactis was constructed previously but showed poor efficiency in lactose fermentation. This strain was therefore subjected to an evolutionary engineering process (serial transfer and dilution in lactose medium), which yielded an evolved recombinant strain that consumed lactose twofold faster, producing 30% more ethanol than the original recombinant. We identified two molecular events that targeted the LAC construct in the evolved strain: a 1,593-bp deletion in the intergenic region (promoter) between LAC4 and LAC12 and a decrease of the plasmid copy number by about 10-fold compared to that in the original recombinant. The results suggest that the intact promoter was unable to mediate the induction of the transcription of LAC4 and LAC12 by lactose in the original recombinant and that the deletion established the transcriptional induction of both genes in the evolved strain. We propose that the tuning of the expression of the heterologous LAC genes in the evolved recombinant was accomplished by the interplay between the decreased copy number of both genes and the different levels of transcriptional induction for LAC4 and LAC12 resulting from the changed promoter structure. Nevertheless, our results do not exclude other possible mutations that may have contributed to the improved lactose fermentation phenotype. This study illustrates the usefulness of simple evolutionary engineering approaches in strain improvement. The evolved strain efficiently fermented threefold-concentrated cheese whey, providing an attractive alternative for the fermentation of lactose-based media.
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