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Drężek K, Antunovics Z, Grabiec AK. Novel Saccharomyces uvarum x Saccharomyces kudriavzevii synthetic hybrid with enhanced 2-phenylethanol production. Microb Cell Fact 2024; 23:203. [PMID: 39030609 PMCID: PMC11265027 DOI: 10.1186/s12934-024-02473-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Accepted: 07/07/2024] [Indexed: 07/21/2024] Open
Abstract
BACKGROUND Over the last two decades, hybridization has been a powerful tool used to construct superior yeast for brewing and winemaking. Novel hybrids were primarily constructed using at least one Saccharomyces cerevisiae parent. However, little is known about hybrids used for other purposes, such as targeted flavor production, for example, 2-phenylethanol (2-PE). 2-PE, an aromatic compound widely utilised in the food, cosmetic, and pharmaceutical industries, presents challenges in biotechnological production due to its toxic nature. Consequently, to enhance productivity and tolerance to 2-PE, various strategies such as mutagenesis and genetic engineering are extensively explored to improved yeast strains. While biotechnological efforts have predominantly focused on S. cerevisiae for 2-PE production, other Saccharomyces species and their hybrids remain insufficiently described. RESULTS To address this gap, in this study, we analysed a new interspecies yeast hybrid, II/6, derived from S. uvarum and S. kudriavzevii parents, in terms of 2-PE bioconversion and resistance to its high concentration, comparing it with the parental strains. Two known media for 2-PE biotransformation and three different temperatures were used during this study to determine optimal conditions. In 72 h batch cultures, the II/6 hybrid achieved a maximum of 2.36 ± 0.03 g/L 2-PE, which was 2-20 times higher than the productivity of the parental strains. Our interest lay not only in determining whether the hybrid improved in productivity but also in assessing whether its susceptibility to high 2-PE titers was also mitigated. The results showed that the hybrid exhibited significantly greater resistance to the toxic product than the original strains. CONCLUSIONS The conducted experiments have confirmed that hybridization is a promising method for modifying yeast strains. As a result, both 2-PE production yield and tolerance to its inhibitory effects can be increased. Furthermore, this strategy allows for the acquisition of non-GMO strains, alleviating concerns related to additional legislative requirements or consumer acceptance issues for producers. The findings obtained have the potential to contribute to the development of practical solutions in the future.
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Affiliation(s)
- Karolina Drężek
- Department of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, Warsaw, Poland.
| | - Zsuzsa Antunovics
- Department of Genetics and Applied Microbiology, University of Debrecen, Debrecen, Hungary
| | - Agnieszka Karolina Grabiec
- Department of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, Warsaw, Poland
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2
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Bernardino AR, Grosso F, Torres CA, Reis MA, Peixe L. Exploring the biotechnological potential of Acinetobacter soli ANG344B: A novel bacterium for 2-phenylethanol production. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2024; 42:e00839. [PMID: 38633817 PMCID: PMC11021914 DOI: 10.1016/j.btre.2024.e00839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 03/21/2024] [Accepted: 03/24/2024] [Indexed: 04/19/2024]
Abstract
A bacterium, Acinetobacter soli ANG344B, isolated from river water, exhibited an exceptional capacity to produce 2-phenylethanol (2-PE) using L-phenylalanine (L-Phe) as a precursor-a capability typically observed in yeasts rather than bacteria. Bioreactor experiments were conducted to evaluate the production performance, using glucose as the carbon source for cellular growth and L-Phe as the precursor for 2-PE production. Remarkably, A. soli ANG344B achieved a 2-PE concentration of 2.35 ± 0.26 g/L in just 24.5 h of cultivation, exhibiting a global volumetric productivity of 0.10 ± 0.01 g/L.h and a production yield of 0.51 ± 0.01 g2-PE/gL-Phe, a result hitherto reported only for yeasts. These findings position A. soli ANG344B as a highly promising microorganism for 2-PE production. Whole-genome sequencing of A. soli strain ANG344 revealed a genome size of 3.52 Mb with a GC content of 42.7 %. Utilizing the Rapid Annotation using Subsystem Technology (RAST) server, 3418 coding genes were predicted, including genes coding for enzymes previously associated with the metabolic pathway of 2-PE production in other microorganisms, yet unreported in Acinetobacter species. Through gene mapping, 299 subsystems were identified, exhibiting 30 % subsystem coverage. The whole genome sequence data was submitted to NCBI GeneBank with the BioProject ID PRJNA982713. These draft genome data offer significant potential for exploiting the biotechnological capabilities of A. soli strain ANG344 and for conducting further comparative genomic studies.
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Affiliation(s)
- Ana R.S. Bernardino
- UCIBIO – Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal
- Laboratory i4HB - Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal
- LAQV‑REQUIMTE, Chemistry Department, FCT/Universidade NOVA de Lisboa, 2829‑516 Caparica, Portugal
| | - Filipa Grosso
- UCIBIO – Applied Molecular Biosciences Unit, Faculty of Pharmacy, Department of Biological Sciences, Laboratory of Microbiology, University of Porto, Porto, Portugal
- Associate Laboratory i4HB - Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Cristiana A.V. Torres
- UCIBIO – Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal
- Laboratory i4HB - Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal
| | - Maria A.M. Reis
- UCIBIO – Applied Molecular Biosciences Unit, Department of Chemistry, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal
- Laboratory i4HB - Institute for Health and Bioeconomy, School of Science and Technology, NOVA University Lisbon, Caparica, Portugal
| | - Luísa Peixe
- UCIBIO – Applied Molecular Biosciences Unit, Faculty of Pharmacy, Department of Biological Sciences, Laboratory of Microbiology, University of Porto, Porto, Portugal
- Associate Laboratory i4HB - Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, Porto, Portugal
- CCP – Culture Collection of Porto-Faculty of Pharmacy, University of Porto, Porto, Portugal
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Zhang Y, Sun Q, Liu X, Basit RA, Ma J, Fu Z, Cheng L, Fan G, Teng C. Screening, Identification, and Fermentation Condition Optimization of a High-Yield 3-Methylthiopropanol Yeast and Its Aroma-Producing Characteristics. Foods 2024; 13:418. [PMID: 38338553 PMCID: PMC10855053 DOI: 10.3390/foods13030418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 01/19/2024] [Accepted: 01/25/2024] [Indexed: 02/12/2024] Open
Abstract
A high-yield 3-methylthiopropanol (3-Met) yeast Y1402 was obtained from sesame-flavored Daqu, and it was identified as Saccharomycopsis fibuligera. S. fibuligera Y1402 showed a broad range of growth temperatures and pH, as well as the maximum tolerance to glucose, NaCl, nicotine, and 3-Met at 50% (w/w), 15% (w/v), 1.2 g/L, and 18 g/L, respectively. After optimization using single-factor experiments, a Plackett-Burman design, a steepest ascent test, and a Box-Behnken design, the 3-Met yield reached 4.03 g/L by S. fibuligera Y1402 under the following optimal conditions: glucose concentration of 40 g/L, yeast extract concentration of 0.63 g/L, Tween 80 concentration of 2 g/L, L-methionine concentration of 5 g/L, liquid volume of 25 mL/250 mL, initial pH of 5.3, fermentation temperature of 32 °C, inoculum size of 0.8%, shaking speed of 210 rpm, and fermentation time of 54 h. The fermentation was scaled up to a 3 L fermenter under the optimized conditions, and the yield of 3-Met reached 0.71 g/L. Additionally, an aroma analysis revealed that the flavor substances produced by S. fibuligera Y1402 in sorghum hydrolysate medium was mainly composed of compounds with floral, sweet, creamy, roasted nut, and clove-like aromas. Therefore, S. fibuligera has great potential for application in the brewing of Baijiu and other fermented foods.
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Affiliation(s)
- Yujiao Zhang
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Qi Sun
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Xiaoyan Liu
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Rana Abdul Basit
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Jinghao Ma
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Zhilei Fu
- Department of Biology and Food Science, Hebei Normal University for Nationalities, Chengde 067000, China;
| | - Liujie Cheng
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Guangsen Fan
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
| | - Chao Teng
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.Z.); (Q.S.); (X.L.); (R.A.B.); (J.M.); (L.C.); (C.T.)
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4
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Dos Santos NSS, Fonseca S, Almeida FF, Belo E, Siqueira M, Dos Santos Niculau E, Silva S, Santos DA, Provasi PF, Andrade-Filho T, Gester R, Cunha AR. Biotransformation of 1-nitro-2-phenylethane [Formula: see text] 2-phenylethanol from fungi species of the Amazon biome: an experimental and theoretical analysis. J Mol Model 2023; 29:223. [PMID: 37402028 DOI: 10.1007/s00894-023-05595-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Accepted: 05/16/2023] [Indexed: 07/05/2023]
Abstract
CONTEXT Natural products and their biotransformation procedures are a powerful source of new chromophores with potential applications in fields like biology, pharmacology and materials science. Thus, this work discusses about the extraction procedure of 1-nitro-2-phenylethane (1N2PE) from Aniba canelilla, its biotransformation setup into 2-phenylethanol (2PE) using four fungi, Lasiodiplodia caatinguensis (phytopathogenic fungus from Citrus sinensis), Colletotrichum sp. (phytopathogenic fungus from Euterpe oleracea), Aspergillus flavus and Rigidoporus lineatus isolated from copper mining waste located in the interior of the Brazilian Amazon. A detailed experimental and theoretical vibrational analysis (IR and Raman) have allowed us to perform some charge transfer effects on the title compounds (push-pull effect) by monitoring specific vibrational modes of their electrophilic and nucleophilic molecular sites. The solvent interactions promote molecular conformations that affect the vibrational spectra of the donor and acceptor groups, as can be seen comparatively in the gas and aqueous solution spectra, an effect possibly related to the bathochromic shift in the calculated optical spectrum of the compounds. The nonlinear optical behavior shows that while the solvent reduces the response of 1N2PE, the response of 2PE increases the optical parameters, which presents low refractive index (n) and first hyperpolarizability. ([Formula: see text]) is almost eight times that reported for urea (42.79 a.u.), a common nonlinear optical material. Furthermore, the bioconversion goes from an electrophilic to a nucleophilic compound, affecting its molecular reactivity. METHODS 1N2PE was obtained from Aniba canelilla, whose essential oil is constituted of [Formula: see text] of 2PE. The A. canelilla essential oil was extracted under hydrodistillation. The biotransformation reactions were performed in autoclaved liquid media (100 mL) composed of malt extract (2%) in 250 mL Erlenmeyer flask. Each culture was incubated in an orbital shaker (130 rpm) at [Formula: see text]C during 7 days and after that, 50 mg of 1N2PE (80%) were diluted in 100 [Formula: see text]L of dimethylsulfoxide (DMSO) and added to the reactions flasks. Aliquots (2 mL) were removed using ethyl acetate (2 mL) and analyzed by GC-MS (fused silica capillary col1umn, Rtx -5MS 30 m [Formula: see text] 0.25 mm [Formula: see text] 0.25 [Formula: see text]m) in order to determine the amount of 1N2PE biotransformation. FTIR 1N2PE and 2PE spectra were obtained by attenuated total reflectance (ATR), using a Agilent CARY 630 spectrometer, in the spectral region 4000-650 cm[Formula: see text]. The quantum chemical calculations were carried out in the Gaussian 09 program while the DICE code was used to perform the classical Monte Carlo simulations and generate the liquid environment using the classical All-Atom Optimized parameters for Liquid Simulations (AA-OPLS). All nonlinear optical properties, reactive parameters, and electronic excitations were calculated using the Density Functional Theory framework coupled to the standard 6-311++G(d,p) basis set.
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Affiliation(s)
- Neidy S S Dos Santos
- Programa de Pós-Graduação em Química, Universidade Federal do Sul e Sudeste do Pará, 68507-590, Marabá, PA, Brazil
| | - Sávio Fonseca
- Programa de Pós-Graduação em Química, Universidade Federal do Sul e Sudeste do Pará, 68507-590, Marabá, PA, Brazil
| | - Franco F Almeida
- Programa de Pós-Graduação em Química, Universidade Federal do Sul e Sudeste do Pará, 68507-590, Marabá, PA, Brazil
| | - Ezequiel Belo
- Faculdade de Engenharia Mecânica, Campus Universitário de Tucuruí, Universidade Federal do Pará, Tucurui, 68464-000, PA, Brazil
| | - Marcelo Siqueira
- Curso de Física, Universidade Federal do Amapá, Macapá, AP, Brazil
| | - Edenilson Dos Santos Niculau
- Centro de Ciências Integradas/Departamento de Química/Campus Universitário de Araguaína, Universidade Federal do Norte do Tocantins, Araguaína, Brazil
| | - Sebastião Silva
- Faculdade de Química, Universidade Federal do Sul e Sudeste do Pará, 68507-590, Marabá, PA, Brazil
| | - Darlisson A Santos
- Departamento de Química Fundamental, Universidade Federal de Pernambuco, Recife, 50740-560, Pernambuco, Brazil
| | - Patricio F Provasi
- Department of Physics, IMIT, Northeastern University, CONICET, AV. Libertad 5500, W 3404 AAS, Corrientes, Argentina
| | - Tarciso Andrade-Filho
- Faculdade de Física, Universidade Federal do Sul e Sudeste do Pará, 68507-590, Marabá, PA, Brazil
| | - Rodrigo Gester
- Faculdade de Física, Universidade Federal do Sul e Sudeste do Pará, 68507-590, Marabá, PA, Brazil
- Instituto de Física, Universidade de São Paulo, Rua do Matão 1371, São Paulo, SP 05588-090, Brazil
| | - Antonio R Cunha
- Universidade Federal do Maranhão, UFMA, Campus Balsas, CEP 65800-000, Maranhão, Brazil.
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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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6
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Alfonzo A, Naselli V, Gaglio R, Settanni L, Corona O, La Croce F, Vagnoli P, Krieger-Weber S, Francesca N, Moschetti G. Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives. Microorganisms 2023; 11:microorganisms11040825. [PMID: 37110248 PMCID: PMC10146404 DOI: 10.3390/microorganisms11040825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/16/2023] [Accepted: 03/22/2023] [Indexed: 04/29/2023] Open
Abstract
The aim of this study was to evaluate the fermentation performance of the commercial starter Lactiplantibacillus pentosus OM13 with four nutrients (A, B, C, and D) that differed in the following ingredients: starch, sugars, maltodextrin, inactivated yeast, inactivated yeast rich in amino acids, inactivated yeast rich in mannoproteins, and salt (NaCl). For this purpose, six different experimental productions of Nocellara del Belice table olives were carried out. During transformation, the fermentation process was monitored by measuring pH and plate counts for lactic acid bacteria (LAB), yeasts, Enterobacteriaceae, Staphylococcaceae, and Pseudodomondaceae populations. At the end of the production process, each trial was subjected to volatile organic compound analysis and sensory evaluation. The addition of the different nutrients resulted in a significant reduction in pH (around 2.5 points) after 3 days of fermentation. At the same time, a significant increase in the number of LAB populations (> 6.6 log CFU/mL) was observed for all trials. Volatile organic compound (VOC) analysis revealed the presence of 39 compounds. In this study, nutrient C was optimal for improving the fermentation activity of L. pentosus OM13. These results provide elements for the implementation of experimental protocols to reduce product losses and improve sensory characteristics.
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Affiliation(s)
- Antonio Alfonzo
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy
| | - Vincenzo Naselli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy
| | - Onofrio Corona
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy
| | - Francesco La Croce
- Geolive Belice S.r.l., S.S. 115 Km dir. Marinella, 91022 Castelvetrano, Italy
| | - Paola Vagnoli
- Lallemand Italia, Via Rossini 14/B, 37060 Castel D'Azzano, Italy
| | - Sibylle Krieger-Weber
- Lallemand, Office Korntal-Münchingen, In den Seiten 53, 70825 Korntal-Münchingen, Germany
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy
| | - Giancarlo Moschetti
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy
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Xia H, Kang Y, Ma Z, Hu C, Yang Q, Zhang X, Yang S, Dai J, Chen X. Evolutionary and reverse engineering in Saccharomyces cerevisiae reveals a Pdr1p mutation-dependent mechanism for 2-phenylethanol tolerance. Microb Cell Fact 2022; 21:269. [PMID: 36564756 PMCID: PMC9789650 DOI: 10.1186/s12934-022-01996-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
BACKGROUND 2-Phenylethanol (2-PE), a higher alcohol with a rose-like odor, inhibits growth of the producer strains. However, the limited knowledge regarding 2-PE tolerance mechanisms renders our current knowledge base insufficient to inform rational design. RESULTS To improve the growth phenotype of Saccharomyces cerevisiae under a high 2-PE concentration, adaptive laboratory evolution (ALE) was used to generate an evolved 19-2 strain. Under 2-PE stress, its OD600 and growth rate increased by 86% and 22% than that of the parental strain, respectively. Through whole genome sequencing and reverse engineering, transcription factor Pdr1p mutation (C862R) was revealed as one of the main causes for increased 2-PE tolerance. Under 2-PE stress condition, Pdr1p mutation increased unsaturated fatty acid/saturated fatty acid ratio by 42%, and decreased cell membrane damage by 81%. Using STRING website, we identified Pdr1p interacted with some proteins, which were associated with intracellular ergosterol content, reactive oxygen species (ROS), and the ATP-binding cassette transporter. Also, the results of transcriptional analysis of genes encoded these proteins confirmed that Pdr1p mutation induced the expression of these genes. Compared with those of the reference strain, the ergosterol content of the PDR1_862 strain increased by 72%-101%, and the intracellular ROS concentration decreased by 38% under 2-PE stress. Furthermore, the Pdr1p mutation also increased the production of 2-PE (11% higher). CONCLUSIONS In the present work, we have demonstrated the use of ALE as a powerful tool to improve yeast tolerance to 2-PE. Based on the reverse engineering, transcriptional and physiological analysis, we concluded that Pdr1p mutation significantly enhanced the 2-PE tolerance of yeast by regulating the fatty acid proportion, intracellular ergosterol and ROS. It provides new insights on Pdr1p mediated 2-PE tolerance, which could help in the design of more robust yeasts for natural 2-PE synthesis.
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Affiliation(s)
- Huili Xia
- grid.411410.10000 0000 8822 034XKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering, Hubei University of Technology, Wuhan, Hubei 430068 People’s Republic of China
| | - Yue Kang
- grid.411410.10000 0000 8822 034XKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering, Hubei University of Technology, Wuhan, Hubei 430068 People’s Republic of China
| | - Zilin Ma
- grid.411410.10000 0000 8822 034XKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering, Hubei University of Technology, Wuhan, Hubei 430068 People’s Republic of China
| | - Cuiyu Hu
- grid.411410.10000 0000 8822 034XKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering, Hubei University of Technology, Wuhan, Hubei 430068 People’s Republic of China
| | - Qiao Yang
- grid.443668.b0000 0004 1804 4247ABI Group, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan, 316022 Zhejiang China
| | - Xiaoling Zhang
- grid.443668.b0000 0004 1804 4247ABI Group, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan, 316022 Zhejiang China
| | - Shihui Yang
- grid.34418.3a0000 0001 0727 9022State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, 430062 Hubei China
| | - Jun Dai
- grid.411410.10000 0000 8822 034XKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering, Hubei University of Technology, Wuhan, Hubei 430068 People’s Republic of China ,grid.443668.b0000 0004 1804 4247ABI Group, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan, 316022 Zhejiang China ,grid.34418.3a0000 0001 0727 9022State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan, 430062 Hubei China
| | - Xiong Chen
- grid.411410.10000 0000 8822 034XKey Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering, Hubei University of Technology, Wuhan, Hubei 430068 People’s Republic of China
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Davis TS, Stewart JE, Clark C, Van Buiten C. Nutritional Profile and Ecological Interactions of Yeast Symbionts Associated with North American Spruce Beetle (Dendroctonus rufipennis). MICROBIAL ECOLOGY 2022:10.1007/s00248-022-02158-7. [PMID: 36542127 DOI: 10.1007/s00248-022-02158-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Accepted: 12/08/2022] [Indexed: 06/17/2023]
Abstract
To better understand functional ecology of bark beetle-microbial symbioses, we characterized yeast associates of North American spruce beetle (Dendroctous rufipennis Kirby) across populations. Seven yeast species were detected; Wickerhamomyces canadensis (Wickerham) Kurtzman et al. (Sachharomycetales: Saccharomycetaceae) was the most common (74% of isolates) and found in all populations. Isolates of W. canadensis were subsequently tested for competitive interactions with symbiotic (Leptographium abietinum, = Grosmannia abietina) and pathogenic (Beauvaria bassiana) filamentous fungi, and isolates were nutritionally profiled (protein and P content). Exposure to yeast headspace emissions had isolate-dependent effects on colony growth of symbiotic and pathogenic fungi; most isolates of W. canadensis slightly inhibited growth rates of symbiotic (L. abietinum, mean effect: - 4%) and entomopathogenic (B. bassiana, mean effect: - 6%) fungi. However, overall variation was high (range: - 35.4 to + 88.6%) and some yeasts enhanced growth of filamentous fungi whereas others were consistently inhibitory. The volatile 2-phenylethanol was produced by W. canadensis and synthetic 2-phenylethanol reduced growth rates of both L. abietinum and B. bassiana by 36% on average. Mean protein and P content of Wickerhamomyces canadensis cultures were 0.8% and 7.2%, respectively, but isolates varied in nutritional content and protein content was similar to that of host tree phloem. We conclude that W. canadensis is a primary yeast symbiont of D. rufipennis in the Rocky Mountains and emits volatiles that can affect growth of associated microbes. Wickerhamomyces canadensis isolates vary substantially in limiting nutrients (protein and P), but concentrations are less than reported for the symbiotic filamentous fungus L. abietinum.
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Affiliation(s)
- Thomas S Davis
- Forest & Rangeland Stewardship, Warner College of Natural Resources, Colorado State University, Fort Collins, USA.
- Graduate Degree Program in Ecology, Colorado State University, Fort Collins, USA.
| | - Jane E Stewart
- Graduate Degree Program in Ecology, Colorado State University, Fort Collins, USA
- Agricultural Biology, College of Agricultural Sciences, Colorado State University, Fort Collins, USA
| | - Caitlin Clark
- Food Science and Human Nutrition, College of Health and Human Sciences, Colorado State University, Fort Collins, USA
| | - Charlene Van Buiten
- Food Science and Human Nutrition, College of Health and Human Sciences, Colorado State University, Fort Collins, USA
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9
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Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27144558. [PMID: 35889431 PMCID: PMC9321920 DOI: 10.3390/molecules27144558] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/12/2022] [Accepted: 07/15/2022] [Indexed: 11/17/2022]
Abstract
Volatile profiles of unifloral honeys and meads prepared in different ways (boiled-saturated, not boiled-unsaturated) were investigated by headspace solid-phase micro extraction (HS-SPME) and dehydration homogeneous liquid–liquid extraction (DHLLE) followed by GC-FID/MS analyses. The obtained data were analyzed by principal component analysis (PCA) to evaluate the differences between the investigated products. The volatile profiles of honey as well as the boiled and the not boiled meads prepared from it showed significant discrepancies. The meads contained more aliphatic acids and esters but fewer monoterpenes and aliphatic hydrocarbons than the honey. Significant/substantial differences were found between the boiled (more aliphatic alcohols and acids) and the not boiled meads (more aliphatic hydrocarbons and esters). Some compounds related to yeast metabolism, such as tryptophol, may be considered markers of honey fermentation. This research allowed us to identify chemical markers of botanical origin, retained and detectable in the meads: 4-isopropenylcyclohexa-1,3-diene-1-carboxylic acid and 4-(1-hydroxy-2-propanyl)cyclohexa-1,3-diene-1-carboxylic acid for linden; valeric acid, γ-valerolactone, p-hydroxybenzoic acid for buckwheat; 4-hydroxybenzeneacetic acid, homovanillic acid and trans-coniferyl alcohol for honeydew; and methyl syringate for canola.
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The same genetic regulation strategy produces inconsistent effects in different Saccharomyces cerevisiae strains for 2-phenylethanol production. Appl Microbiol Biotechnol 2022; 106:4041-4052. [PMID: 35665835 DOI: 10.1007/s00253-022-11993-0] [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: 07/26/2021] [Revised: 04/19/2022] [Accepted: 05/18/2022] [Indexed: 11/02/2022]
Abstract
A CRISPR/Cas9 system with gene editing efficiency of 100% in the industrial diploid Saccharomyces cerevisiae CWY-132 strain for 2-phenylethanol (2-PE) production was constructed. The effect of deletion of acetyltransferase gene ATF1 in the Ehrlich pathway on 2-PE synthesis was studied for the first time in S. cerevisiae. Laboratory and industrial strains were compared for the deletion effect of ATF1 and acetaldehyde dehydrogenase genes ALD2 and ALD3 involved in competing branches of the Ehrlich pathway on the 2-PE titer. The results showed that in 2-PE low-yielding haploid strain PK-2C, the ATF1∆ mutant produced 2-PE of 0.45 g/L, an increase of 114%, whereas in CWY-132, the 2-PE yield of ATF1∆ decreased significantly from 3.50 to 0.83 g/L. In PK-2C, the 2-PE yield of ALD2∆ increased from 0.21 to 1.20 g/L, whereas in CWY-132, it decreased from 3.50 to 3.02 and 2.93 g/L in ALD2∆ and ALD3∆ mutants, respectively, and to 1.65 g/L in ALD2∆ALD3∆. These results indicate that the same genetic manipulation strategy used for strains with different 2-PE yield backgrounds produces significantly different or even opposite effects. Moreover, we found that a supply of NADH or GSH increased the 2-PE production in S. cerevisiae. The correlation between the synthesis of 2-PE and ethanol was also revealed, and the tolerance of cells to 2-PE and ethanol was suggested to be a key limiting factor for further increase of 2-PE production in high-yielding strains. KEY POINTS: • Deletion of genes competing for 2-PE synthesis produces different effects in S. cerevisiae strains. • The ATF1∆, ALD2∆, or ALD3∆ increased 2-PE production in laboratory strains but not industrial strains. • The supply of NADH or GSH increased the titer of 2-PE in S. cerevisiae.
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11
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Das AJ, Das MK, Singh SP, Saikia PP, Singh N, Islam J, Ansari A, Chattopadhyay P, Rajamani P, Miyaji T, Deka SC. Synthesis of salicylic acid phenylethyl ester (SAPE) and its implication in immunomodulatory and anticancer roles. Sci Rep 2022; 12:8735. [PMID: 35610283 PMCID: PMC9130252 DOI: 10.1038/s41598-022-12524-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Accepted: 04/18/2022] [Indexed: 11/25/2022] Open
Abstract
Salicylic acid phenylethyl ester (SAPE) was synthesized by Zn(OTf)2-catalyzed selective esterification of salicylic acid and phenylethyl alcohol and studied for its role as an immunomodulatory and anticancer agent. Low toxicity and favorable physical, Lipinski-type, and solubility properties were elucidated by ADME-tox studies. Molecular docking of SAPE against COX-2 revealed favorable MolDockscore, rerank score, interaction energy, internal pose energy, and hydrogen bonding as compared to ibuprofen and indomethacin. An average RMSD of ~ 0.13 nm for the docked complex with stable dynamic equilibrium condition was noted during the 20 ns MD simulation. A low band gap predicting a strong binding affinity at the enzyme’s active site was further predicted by DFT analysis. The ester caused a reduction in the percentage of erythrocyte hemolysis and was shown to be non-cytotoxic against human lymphocytes, CaCo-2, and HepG-2 cells by the MTT assay. Moreover, it’s in vitro efficacy in inhibiting COX-2 enzyme under both LPS stimulated intestinal cells and direct sequestration assays was found to be higher than salicylic acid and indomethacin. The anticancer activity of SAPE was tested on the breast cancer cell line MCF-7, and potential efficacy was exhibited in terms of decreased cell viability. Flow cytometry analysis exhibited the arrest of the cell cycle at G1/G0 and S phases, during which induction of autophagic vesicle formation and decrease in mitochondrial membrane potential was observed owing to increased ROS production. Furthermore, at these phases, the onset of apoptosis along with DNA damage was also observed. Pre-treatment with SAPE in colitis-induced Wistar rats displayed low disease activity index and reduction in the extent of intestinal tissue disruption and lipid peroxidation. A marked increase of anti-oxidative enzymes viz., catalase, GGT, and GST, and a decrease of pro-inflammatory cytokines IL-6 and TNF-α in the intestinal tissue extracts of the treated groups was noted. The results of this study have sufficient credence to support that the synthesised ester (SAPE) be considered as an anti-oxidative and anti-inflammatory compound with therapeutic potential for the effective management of cancer.
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Affiliation(s)
- Arup Jyoti Das
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India
| | - Monoj Kumar Das
- Department of Molecular Biology and Biotechnology, Tezpur University, Tezpur, Assam, India
| | - Salam Pradeep Singh
- Department of Molecular Biology and Biotechnology, Tezpur University, Tezpur, Assam, India
| | | | - Neelu Singh
- School of Environmental Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Johirul Islam
- Division of Pharmaceutical Technology, Defence Research Laboratory, Tezpur, Assam, India
| | - Aftab Ansari
- Department of Physics, Tezpur University, Tezpur, Assam, India
| | | | - Paulraj Rajamani
- School of Environmental Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Tatsuro Miyaji
- Department of Materials and Life Science, Shizuoka Institute of Science and Technology, Fukuroi, Japan
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India.
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12
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Bioproduction of 2-Phenylethanol through Yeast Fermentation on Synthetic Media and on Agro-Industrial Waste and By-Products: A Review. Foods 2022; 11:foods11010109. [PMID: 35010235 PMCID: PMC8750221 DOI: 10.3390/foods11010109] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/23/2021] [Accepted: 12/27/2021] [Indexed: 11/17/2022] Open
Abstract
Due to its pleasant rosy scent, the aromatic alcohol 2-phenylethanol (2-PE) has a huge market demand. Since this valuable compound is used in food, cosmetics and pharmaceuticals, consumers and safety regulations tend to prefer natural methods for its production rather than the synthetic ones. Natural 2-PE can be either produced through the extraction of essential oils from various flowers, including roses, hyacinths and jasmine, or through biotechnological routes. In fact, the rarity of natural 2-PE in flowers has led to the inability to satisfy the large market demand and to a high selling price. Hence, there is a need to develop a more efficient, economic, and environmentally friendly biotechnological approach as an alternative to the conventional industrial one. The most promising method is through microbial fermentation, particularly using yeasts. Numerous yeasts have the ability to produce 2-PE using l-Phe as precursor. Some agro-industrial waste and by-products have the particularity of a high nutritional value, making them suitable media for microbial growth, including the production of 2-PE through yeast fermentation. This review summarizes the biotechnological production of 2-PE through the fermentation of different yeasts on synthetic media and on various agro-industrial waste and by-products.
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13
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Development of a Continuous System for 2-Phenylethanol Bioproduction by Yeast on Whey Permeate-Based Medium. Molecules 2021; 26:molecules26237388. [PMID: 34885969 PMCID: PMC8658864 DOI: 10.3390/molecules26237388] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 11/26/2021] [Accepted: 12/01/2021] [Indexed: 11/16/2022] Open
Abstract
2-Phenylethanol (2-PE) is an alcohol with a rosy scent and antimicrobial activity, and therefore, it is widely used in the food and cosmetic industries as an aroma and preservative. This work was aimed to draw up a technology for 2-PE bioproduction on whey permeate, which is waste produced by the dairy industry, rich in lactase and proteins. Its composition makes it a harmful waste to dispose of; however, with a properly selected microorganism, it could be converted to a value-added product. Herein, two yeast Kluyveromyces marxianus strains and one Kluyveromyces lactis, isolated from dairy products, were tested for 2-PE production, firstly on standard media and then on whey permeate based media in batch cultures. Thereafter, the 2-PE bioproduction in a continuous system in a 4.8 L bioreactor was developed, and subsequently, the final product was recovered from culture broth. The results showed that the yield of 2-PE production increased by 60% in the continuous culture compared to batch culture. Together with a notable reduction of chemical oxygen demand for whey permeate, the present study reports a complete, effective, and environmentally friendly strategy for 2-PE bioproduction with a space-time yield of 57.5 mg L-1 h-1.
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14
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Zhu L, Xu S, Li Y, Shi G. Improvement of 2-phenylethanol production in Saccharomyces cerevisiae by evolutionary and rational metabolic engineering. PLoS One 2021; 16:e0258180. [PMID: 34665833 PMCID: PMC8525735 DOI: 10.1371/journal.pone.0258180] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Accepted: 09/22/2021] [Indexed: 11/18/2022] Open
Abstract
2-Phenylethanol (2-PE) is a valuable aromatic compound with favorable flavors and good properties, resulting in its widespread application in the cosmetic, food and medical industries. In this study, a mutant strain, AD032, was first obtained by adaptive evolution under 2-PE stress. Then, a fusion protein from the Ehrlich pathway, composed of tyrB from Escherichia coli, kdcA from Lactococcus lactis and ADH2 from Saccharomyces cerevisiae, was constructed and expressed. As a result, 3.14 g/L 2-PE was achieved using L-phenylalanine as a precursor. To further increase 2-PE production, L-glutamate oxidase from Streptomyces overexpression was applied for the first time in our research to improve the supply of α-ketoglutarate in the transamination of 2-PE synthesis. Furthermore, we found that the disruption of the pyruvate decarboxylase encoding gene PDC5 caused an increase in 2-PE production, which has not yet been reported. Finally, assembly of the efficient metabolic modules and process optimization resulted in the strain RM27, which reached 4.02 g/L 2-PE production from 6.7 g/L L-phenylalanine without in situ product recovery. The strain RM27 produced 2-PE (0.8 mol/mol) with L-phenylalanine as a precursor, which was considerably high, and displayed manufacturing potential regarding food safety and process simplification aspects. This study suggests that innovative strategies regarding metabolic modularization provide improved prospects for 2-PE production in food exploitation.
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Affiliation(s)
- Linghuan Zhu
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, China
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Laboratory for Cereal Fermentation Technology, the Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, China
| | - Sha Xu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Laboratory for Cereal Fermentation Technology, the Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, China
| | - Youran Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Laboratory for Cereal Fermentation Technology, the Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, China
| | - Guiyang Shi
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Laboratory for Cereal Fermentation Technology, the Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, China
- * E-mail:
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15
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Lohi V, Lanjekar K, Rathod V. Synergistic effect of ultrasonication and detergent on protein extraction from soymeal. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Vaishnavi Lohi
- Department of Chemical Engineering Institute of Chemical Technology Mumbai India
| | - Kavita Lanjekar
- Department of Chemical Engineering Institute of Chemical Technology Mumbai India
| | - Virendra Rathod
- Department of Chemical Engineering Institute of Chemical Technology Mumbai India
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16
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Li C, Dong G, Bian M, Liu X, Gong J, Hao J, Wang W, Li K, Ou W, Xia T. Brewing rich 2-phenylethanol beer from cassava and its producing metabolisms in yeast. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4050-4058. [PMID: 33349937 DOI: 10.1002/jsfa.11040] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 12/08/2020] [Accepted: 11/25/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Cassava is rich in nutrition and has high edible value, but the development of the cassava industry is limited by the traditional low added value processing and utilization mode. In this study, cassava tuber was used as beer adjunct to develop a complete set of fermentation technology for manufacturing cassava beer. RESULTS The activities of transaminase, phenylpyruvate decarboxylase and dehydrogenase in 2-phenylethanol Ehrlich biosynthesis pathway of Saccharomyces cerevisiae were higher in cassava beer than that of malt beer. Aminotransferase ARO9 gene and phenylpyruvate decarboxylase ARO10 gene were up-regulated in the late stage of fermentation, which indicated that they were the main regulated genes of 2-phenylethanol Ehrlich pathway with phenylalanine as substrate in cassava beer preparation. CONCLUSIONS Compared with traditional wheat beer, cassava beer was similar in the content of nutrition elements, diacetyl, total acid, alcohol and carbon dioxide, but has the characteristics of fresh fragrance and better taste. The hydrocyanic acid contained in cassava root tubes was catabolized during fermentation and compliant with the safety standard of beverage. Further study found that the content of 2-phenylethanol in cassava beer increased significantly, which gave cassava beer a unique elegant and delicate rose flavor. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Can Li
- School of Bioengineering, Qilu University of Technology, Jinan, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, China
| | - Geyu Dong
- School of Bioengineering, Qilu University of Technology, Jinan, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, China
| | - Meng Bian
- School of Bioengineering, Qilu University of Technology, Jinan, China
| | - Xinli Liu
- School of Bioengineering, Qilu University of Technology, Jinan, China
| | - Jing Gong
- TsingTao Brewery (Jinan) Co. LTD, Jinan, China
| | - Jingxin Hao
- TsingTao Brewery (Jinan) Co. LTD, Jinan, China
| | - Wenquan Wang
- College of Tropical Crops, Hainan University, Haiko, China
| | - Kaimian Li
- Tropical Crops Genetics Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haiko, China
| | - Wenjun Ou
- Tropical Crops Genetics Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haiko, China
| | - Tao Xia
- School of Bioengineering, Qilu University of Technology, Jinan, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Jinan, China
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17
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Yalage Don SM, Gambetta JM, Steel CC, Schmidtke LM. Elucidating the interaction of carbon, nitrogen, and temperature on the biosynthesis of Aureobasidium pullulans antifungal volatiles. ENVIRONMENTAL MICROBIOLOGY REPORTS 2021; 13:482-494. [PMID: 33448129 DOI: 10.1111/1758-2229.12925] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 12/27/2020] [Accepted: 12/28/2020] [Indexed: 06/12/2023]
Abstract
The combined biochemical impact of carbon, nitrogen and temperature on the biosynthesis of the antifungal volatile organic compounds (VOCs): ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol and 2-phenylethanol produced by Aureobasidium pullulans A1 and A3 was investigated using a Box-Behnken experimental design and response surface methodology (RSM). Normalized peak areas derived from solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis, indicated that initial carbon content had a significant influence on the biosynthesis of ethanol and alcohols with greater than three carbon atoms. This result suggests a dominant activity of the A. pullulans anabolic pathway to biosynthesize three higher alcohols via de novo biosynthesis of amino acids from sugar metabolism. Low concentrations of carbon (3-13 g l-1 ) with nitrogen as both ammonium and amino acids in the growth medium resulted in a higher number of significant linear and quadratic relationships. Nitrogen availability and growth temperature had significant negative linear and quadratic correlations with VOCs biosynthesis in most instances. Isolate-dependant metabolic response was evident for all abiotic parameters tested on alcohol production. The findings of this study offer new perspectives to improve the production of key antifungal compounds by antagonists in biological control systems.
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Affiliation(s)
- Sashika M Yalage Don
- School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia
| | - Joanna M Gambetta
- School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia
- South Australian Research and Development Institute Waite Campus, GPO Box 397, Adelaide, SA, 5001, Australia
| | - Christopher C Steel
- School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia
| | - Leigh M Schmidtke
- School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia
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18
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Wang H, Wang C, Guo M. Impact of polymerized whey protein/pectin thickening (PP) system on physical properties and volatile compounds of goat milk kefir mild and kefir. J Food Sci 2021; 86:1014-1021. [PMID: 33527345 DOI: 10.1111/1750-3841.15611] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 11/17/2020] [Accepted: 12/23/2020] [Indexed: 11/30/2022]
Abstract
Polymerized whey protein and low-methoxyl pectin were used as thickening agents in fermented dairy food formulations. Effects of polymerized whey protein and pectin (PP) system on particle size distributions, rheological properties, molecular weight distributions of polysaccharides, microstructures, and volatile compounds of goat milk kefir mild and kefir were investigated. Clustering analysis indicated that the PP system addition could increase the particle size distributions and rheological properties of both kefir products. Molecular weight distributions of polysaccharides shown that an intermolecular aggregation occurred between pectin and exopolysaccharides (produced by microorganisms from starter cultures). Micrographs suggested that polymerized whey protein interacted with casein network to form a dense structure. Meanwhile, PP system did not change the characteristics flavor of goat milk kefir mild and kefir. Results indicated that the PP system may be a good combination to improve the physical properties of kefir products. PRACTICAL APPLICATION: Goat milk kefir has gained more and more attention due to its specific flavor and functional properties. However, poor texture of milk curd limits the consumption of fermented goat milk. As a new combination of thickening agents, PP system could specifically improve the particle size distributions and rheological properties of fermented goat milk. And the characteristic flavor of goat milk kefir was not changed. Results indicated that PP system can be used as thickening agents for formulations of different fermented goat milk products.
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Affiliation(s)
- Hao Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Ce Wang
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, Vermont, 05405, USA
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, Vermont, 05405, USA
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19
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Loulier J, Lefort F, Stocki M, Asztemborska M, Szmigielski R, Siwek K, Grzywacz T, Hsiang T, Ślusarski S, Oszako T, Klisz M, Tarakowski R, Nowakowska JA. Detection of Fungi and Oomycetes by Volatiles Using E-Nose and SPME-GC/MS Platforms. Molecules 2020; 25:E5749. [PMID: 33291490 PMCID: PMC7730677 DOI: 10.3390/molecules25235749] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 12/03/2020] [Accepted: 12/04/2020] [Indexed: 01/18/2023] Open
Abstract
Fungi and oomycetes release volatiles into their environment which could be used for olfactory detection and identification of these organisms by electronic-nose (e-nose). The aim of this study was to survey volatile compound emission using an e-nose device and to identify released molecules through solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS) analysis to ultimately develop a detection system for fungi and fungi-like organisms. To this end, cultures of eight fungi (Armillaria gallica, Armillaria ostoyae, Fusarium avenaceum, Fusarium culmorum, Fusarium oxysporum, Fusarium poae, Rhizoctonia solani, Trichoderma asperellum) and four oomycetes (Phytophthora cactorum, P. cinnamomi, P. plurivora, P. ramorum) were tested with the e-nose system and investigated by means of SPME-GC/MS. Strains of F. poae, R. solani and T. asperellum appeared to be the most odoriferous. All investigated fungal species (except R. solani) produced sesquiterpenes in variable amounts, in contrast to the tested oomycetes strains. Other molecules such as aliphatic hydrocarbons, alcohols, aldehydes, esters and benzene derivatives were found in all samples. The results suggested that the major differences between respective VOC emission ranges of the tested species lie in sesquiterpene production, with fungi emitting some while oomycetes released none or smaller amounts of such molecules. Our e-nose system could discriminate between the odors emitted by P. ramorum, F. poae, T. asperellum and R. solani, which accounted for over 88% of the PCA variance. These preliminary results of fungal and oomycete detection make the e-nose device suitable for further sensor design as a potential tool for forest managers, other plant managers, as well as regulatory agencies such as quarantine services.
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Affiliation(s)
- Jérémie Loulier
- InTNE (Plants & Pathogens Group), Hepia, University of Applied Sciences and Arts of Western Switzerland, 150 route de Presinge, 1254 Jussy, Switzerland;
| | - François Lefort
- InTNE (Plants & Pathogens Group), Hepia, University of Applied Sciences and Arts of Western Switzerland, 150 route de Presinge, 1254 Jussy, Switzerland;
| | - Marcin Stocki
- Institute of Forest Sciences, Faculty of Civil Engineering and Environmental Sciences, Bialystok University of Technology, Wiejska 45E, 15-351 Bialystok, Poland; (M.S.); (T.O.)
| | - Monika Asztemborska
- Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland; (M.A.); (R.S.)
| | - Rafał Szmigielski
- Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland; (M.A.); (R.S.)
| | - Krzysztof Siwek
- Faculty of Electrical Engineering, Warsaw University of Technology, Koszykowa 75, 00-661 Warsaw, Poland; (K.S.); (T.G.)
| | - Tomasz Grzywacz
- Faculty of Electrical Engineering, Warsaw University of Technology, Koszykowa 75, 00-661 Warsaw, Poland; (K.S.); (T.G.)
| | - Tom Hsiang
- Environmental Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | - Sławomir Ślusarski
- Forest Protection Department, Forest Research Institute, Braci Leśnej 3, 05-090 Sękocin Stary, Poland;
| | - Tomasz Oszako
- Institute of Forest Sciences, Faculty of Civil Engineering and Environmental Sciences, Bialystok University of Technology, Wiejska 45E, 15-351 Bialystok, Poland; (M.S.); (T.O.)
- Forest Protection Department, Forest Research Institute, Braci Leśnej 3, 05-090 Sękocin Stary, Poland;
| | - Marcin Klisz
- Department of Silviculture and Genetics, Forest Research Institute, Braci Leśnej 3, 05-090 Sękocin Stary, Poland;
| | - Rafał Tarakowski
- Faculty of Physics, Warsaw University of Technology, Koszykowa 75, 00-662 Warsaw, Poland;
| | - Justyna Anna Nowakowska
- Institute of Biological Sciences, Cardinal Stefan Wyszynski University in Warsaw, Wóycickiego 1/3 Street, 01-938 Warsaw, Poland
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20
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Solid/gas biocatalysis for aroma production: An alternative process of white biotechnology. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107767] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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21
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Penland M, Deutsch SM, Falentin H, Pawtowski A, Poirier E, Visenti G, Le Meur C, Maillard MB, Thierry A, Mounier J, Coton M. Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations. Front Microbiol 2020; 11:586614. [PMID: 33133054 PMCID: PMC7578400 DOI: 10.3389/fmicb.2020.586614] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Accepted: 09/02/2020] [Indexed: 12/15/2022] Open
Abstract
French PDO Nyons black table olives are produced according to a traditional slow spontaneous fermentation in brine. The manufacture and unique sensorial properties of these olives thus only rely on the autochthonous complex microbiota. This study aimed at unraveling the microbial communities and dynamics of Nyons olives during a 1.5-year-long spontaneous fermentation to determine the main microbial drivers and link microbial species to key metabolites. Fermentations were monitored at a local producer plant at regular time intervals for two harvests and two olive types (organically and conventionally grown) using culture-dependent and metabarcoding (ITS2 for fungi, V3-V4 region for bacteria) approaches. Olives and brines were also sampled for volatiles, organic acids and phenolic compounds. No major differences in microbiota composition were observed according to olive type or harvest period. Throughout the fermentation, yeasts were clearly the most dominant. ITS2 sequencing data revealed complex fungal diversity dominated by Citeromyces nyonsensis, Wickerhamomyces anomalus, Zygotorulaspora mrakii, Candida boidinii and Pichia membranifaciens species. Bacterial communities were dominated by the Celerinatantimonas genus, while lactic acid bacteria remained scarce. Clear shifts in microbial communities and biochemical profiles were observed during fermentation and, by correlating metabolites and microbiota changes, four different phases were distinguished. During the first 7 days, phase I, a fast decrease of filamentous fungal and bacterial populations was observed. Between days 21 and 120, phase II, W. anomalus and C. nyonsensis for fungi and Celerinatantimonas diazotrophica for bacteria dominated the fermentation and were linked to the pH decrease and citric acid production. Phase III, between 120 and 183 days, was characterized by an increase in acids and esters and correlated to increased abundances of Z. mrakii, P. membranifaciens and C. boidinii. During the last months of fermentation, phase IV, microbial communities were dominated by P. membranifaciens and C. boidinii. Both species were strongly correlated to an increase in fruity esters and alcohol abundances. Overall, this study provides an in-depth understanding about microbial species succession and how the microbiota shapes the final distinct olive characteristics. It also constitutes a first step to identify key drivers of this fermentation.
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Affiliation(s)
- Marine Penland
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France.,STLO, INRAE, Institut Agro, Rennes, France
| | | | | | - Audrey Pawtowski
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Elisabeth Poirier
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Giorgia Visenti
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Christophe Le Meur
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | | | | | - Jérôme Mounier
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Monika Coton
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
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22
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Karabagias IK, Sykalia D, Mannu A, Badeka AV. Physico-chemical parameters complemented with aroma compounds fired up the varietal discrimination of wine using statistics. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03568-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Efficient synthesis of 2-phenylethanol from L-phenylalanine by engineered Bacillus licheniformis using molasses as carbon source. Appl Microbiol Biotechnol 2020; 104:7507-7520. [DOI: 10.1007/s00253-020-10740-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 05/31/2020] [Accepted: 06/09/2020] [Indexed: 01/07/2023]
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24
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Martínez-Avila O, Sánchez A, Font X, Barrena R. 2-phenylethanol (rose aroma) production potential of an isolated pichia kudriavzevii through solid-state fermentation. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.03.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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25
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Screening of yeasts isolated from Baijiu environments for 2-phenylethanol production and optimization of production conditions. 3 Biotech 2020; 10:275. [PMID: 32537375 DOI: 10.1007/s13205-020-02267-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 05/18/2020] [Indexed: 02/01/2023] Open
Abstract
2-Phenylethanol (2-PE) with a pleasant rose-like odor is a valuable aroma compound used in many fields. 2-PE production by yeast is considered a promising alternative to chemical synthesis and extraction from natural materials. In this report, the strain YF1702 produced a significantly higher level of 2-PE when compared with other strains isolated from Baijiu-producing environments. According to morphological properties, physiological and biochemical characteristics, and 26S rDNA sequence analysis, strain YF1702 was identified as Pichia kudriavzevii. The optimal fermentation conditions of YF1702 for producing 2-PE were obtained by single-factor experiments, Plackett-Burman design, steepest ascent design, and response surface methodology. The optimal inoculation conditions for strain YF1702 were 50 g/L glucose, 6.0 g/L yeast extract, 10.7 g/L L-Phe, and 32 g/L Tween-60. The optimal fermentation conditions were pH 2.3, 26 °C, 210 rpm shaking, an inoculum size of 0.4% (v/v), and a loading volume of 25.5 mL/250 mL for 56 h. Under these optimal conditions 2-PE production by YF1702 was 5.09 g/L. This strain has the potential to increase the content of 2-PE in Baijiu production and enhance the aroma characteristics of Baijiu.
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26
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Huang C, Qian Y, Viana T, Siegumfeldt H, Arneborg N, Larsen N, Jespersen L. The quorum-sensing molecule 2-phenylethanol impaired conidial germination, hyphal membrane integrity and growth of Penicillium expansum and Penicillium nordicum. J Appl Microbiol 2020; 129:278-286. [PMID: 32097516 DOI: 10.1111/jam.14621] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 02/06/2020] [Accepted: 02/23/2020] [Indexed: 01/23/2023]
Abstract
AIMS The aim of the study was to investigate the antifungal effects of a quorum sensing-molecule, 2-phenylethanol, against the food spoilage moulds Penicillium expansum and Penicillium nordicum. METHODS AND RESULTS Conidial germination of the tested Penicillium spp. (three strains in total) were inhibited by treatments with 2-phenylethanol in a concentration-dependent manner. Germinated conidia was significantly reduced from 4·4-16·7% at 7·5 mmol l-1 and completely inhibited at 15 mmol l-1 2-phenylethanol. Integrity of conidial cell membranes was unaffected by 2-phenylethanol resulting in reversible inhibition pattern of germination. In contrast, membrane permeability of actively growing hyphae was severely compromised, showing 63·5 - 75·7% membrane damage upon treatment with 15 mmol l-1 2-phenylethanol. The overall inhibitory effect of 2-phenylethanol on colony development and growth of P. expansum and P. nordicum was additionally confirmed. CONCLUSIONS 2-phenylethanol inhibits conidial germination and growth of P. expansum and P. nordicum in a nonlethal, reversible and concentration-dependent manner. SIGNIFICANCE AND IMPACT OF THE STUDY The study indicates that 2-phenylethanol can find potential application as an antifungal agent for biological control of moulds in the food industry.
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Affiliation(s)
- C Huang
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Y Qian
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
| | - T Viana
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
| | - H Siegumfeldt
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
| | - N Arneborg
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
| | - N Larsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
| | - L Jespersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
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27
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The draft genome sequence of Meyerozyma guilliermondii strain YLG18, a yeast capable of producing and tolerating high concentration of 2-phenylethanol. 3 Biotech 2019; 9:441. [PMID: 31750039 DOI: 10.1007/s13205-019-1975-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Accepted: 10/29/2019] [Indexed: 12/28/2022] Open
Abstract
The draft genome of a wild-type Meyerozyma guilliermondii strain YLG18, which could convert l-phenylalanine (l-phe) to 2-phenylethanol (2-PE) and tolerate high concentration of 2-PE was sequenced and analyzed. 18S rDNA analysis indicated that strain YLG18 is closely related to M. guilliermondii. The assembled draft genome of strain YLG18 is 12.8 Mb, containing 5275 encoded protein sequences with G + C content of 43.75%. Among these annotated genes, two aminotransferases, one phenylpyruvate decarboxylase and two bifunctional alcohol dehydrogenases (adh) play key roles in the achievement of 2-PE production from l-phe via Ehrlich pathway. In addition, membrane protein insertase (YidC), heat shock protein (Hsp90) and chaperons (SGT1) were identified, which may contribute to the increased tolerance to 2-PE.
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28
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Connecting central carbon and aromatic amino acid metabolisms to improve de novo 2-phenylethanol production in Saccharomyces cerevisiae. Metab Eng 2019; 56:165-180. [DOI: 10.1016/j.ymben.2019.09.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 09/25/2019] [Accepted: 09/25/2019] [Indexed: 11/19/2022]
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29
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López-López A, Cortés-Delgado A, de Castro A, Sánchez AH, Montaño A. Changes in volatile composition during the processing and storage of black ripe olives. Food Res Int 2019; 125:108568. [PMID: 31554036 DOI: 10.1016/j.foodres.2019.108568] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 07/05/2019] [Accepted: 07/18/2019] [Indexed: 12/11/2022]
Abstract
The present study revealed the effects of each step of black ripe olive processing (preservation, darkening, packing + sterilization) and storage on the volatile composition of two olive cultivars (Manzanilla and Hojiblanca). The preservation step enriched the volatile profile of the olives, mainly in ethyl acetate, methyl acetate, and ethanol. The darkening step produced the total or partial elimination of 55-65% of the volatiles identified before this step. Around 70% of the volatiles in the final products corresponded to compounds that were formed or increased significantly as a result of the sterilization treatment at 121 °C. Although differences in the volatile compositions and contents between Manzanilla and Hojiblanca were found, the dominant volatiles in both cultivars were benzaldehyde, dimethyl sulfide and ethyl acetate. Storage for 8 months had little influence on their volatile profiles, although the stability of individual volatiles in Manzanilla was better than that in the Hojiblanca cultivar.
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Affiliation(s)
- Antonio López-López
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Utrera road, km 1, 41013 Seville, Spain.
| | - Amparo Cortés-Delgado
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Utrera road, km 1, 41013 Seville, Spain.
| | - Antonio de Castro
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Utrera road, km 1, 41013 Seville, Spain.
| | - Antonio Higinio Sánchez
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Utrera road, km 1, 41013 Seville, Spain.
| | - Alfredo Montaño
- Food Biotechnology Department, Instituto de la Grasa-CSIC, Utrera road, km 1, 41013 Seville, Spain.
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30
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Potential production of 2-phenylethanol and 2-phenylethylacetate by non-Saccharomyces yeasts from Agave durangensis. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01489-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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31
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Wang Y, Zhang H, Lu X, Zong H, Zhuge B. Advances in 2-phenylethanol production from engineered microorganisms. Biotechnol Adv 2019; 37:403-409. [DOI: 10.1016/j.biotechadv.2019.02.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 01/25/2019] [Accepted: 02/11/2019] [Indexed: 12/11/2022]
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32
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Tufariello M, Durante M, Veneziani G, Taticchi A, Servili M, Bleve G, Mita G. Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications. Front Nutr 2019; 6:3. [PMID: 30805344 PMCID: PMC6371699 DOI: 10.3389/fnut.2019.00003] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 01/10/2019] [Indexed: 12/15/2022] Open
Abstract
Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters in the olive oil production process. POC, is essentially composed of water, olive pulp and olive skin, and is rich in several valuable bioactive compounds. Moreover, it still contains about 8-12% residual olive oil. We characterized the main bioactive compounds in POC from black olives (cv. Leccino and Cellina di Nardò) and also verified the biotechnological aptitude of selected yeast and lactic acid bacteria from different sources, in transforming POC into a new fermented product. The strategy of sequential inoculum of Saccharomyces cerevisiae and Leuconostoc mesenteroides was successful in driving the fermentation process. In fermented POC total levels of phenols were slightly reduced when compared with a non-fermented sample nevertheless the content of the antioxidant hydroxytyrosol showed increased results. The total levels of triterpenic acids, carotenoids, and tocochromanols results were almost unchanged among the samples. Sensory notes were significantly improved after fermentation due to the increase of superior alcohols, esters, and acids. The results reported indicate a possible valorisation of this by-product for the preparation of food products enriched in valuable healthy compounds.
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Affiliation(s)
- Maria Tufariello
- Consiglio Nazionale delle Ricerche—Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy
| | - Miriana Durante
- Consiglio Nazionale delle Ricerche—Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy
| | - Gianluca Veneziani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Agnese Taticchi
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Gianluca Bleve
- Consiglio Nazionale delle Ricerche—Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy
| | - Giovanni Mita
- Consiglio Nazionale delle Ricerche—Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy
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Qian X, Yan W, Zhang W, Dong W, Ma J, Ochsenreither K, Jiang M, Xin F. Current status and perspectives of 2-phenylethanol production through biological processes. Crit Rev Biotechnol 2018; 39:235-248. [DOI: 10.1080/07388551.2018.1530634] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Xiujuan Qian
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
| | - Wei Yan
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
| | - Wenming Zhang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
| | - Weiliang Dong
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
| | - Jiangfeng Ma
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
| | - Katrin Ochsenreither
- Institute of Process Engineering in Life Sciences, Section II: Technical Biology, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Min Jiang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
| | - Fengxue Xin
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
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34
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Martínez-Avila O, Sánchez A, Font X, Barrena R. Bioprocesses for 2-phenylethanol and 2-phenylethyl acetate production: current state and perspectives. Appl Microbiol Biotechnol 2018; 102:9991-10004. [PMID: 30293195 DOI: 10.1007/s00253-018-9384-8] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 09/06/2018] [Accepted: 09/06/2018] [Indexed: 11/30/2022]
Abstract
2-Phenylethanol (2-PE) and 2-phenethyl acetate (2-PEA) are valuable generally recognized as safe flavoring agents widely used in industry. Perfumes, pharmaceuticals, polishes, and personal care products, are some of the final products using these compounds as additives due to their rose-like odor. Also, 2-PE is used in disinfectants, pest control, and cleaning products due to its biocide capability. Although most of these additives production are derived from chemical synthesis, the current trend of consumers to prefer natural products has contributed to the development of biotechnological approaches as an alternative way to obtain natural 2-PE and 2-PEA. The most efficient route to bioproduce these compounds is through the bioconversion of L-phenylalanine via the Ehrlich pathway, and most of the advances have been focused on the development of this process. This review compiles the most recent developments in the biotechnological production of 2-PE and 2-PEA, indicating the most studied strains producing 2-PE and 2-PEA, the current advances in the in situ product recovery in liquid systems, an overview of the strain developments, and the progress in the use of residue-based systems. Future research should address the need for more sustainable and economic systems such as those using wastes as raw materials, as well as the scale-up of the proposed technologies.
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Affiliation(s)
- Oscar Martínez-Avila
- Composting Research group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193, Barcelona, Spain
| | - Antoni Sánchez
- Composting Research group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193, Barcelona, Spain
| | - Xavier Font
- Composting Research group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193, Barcelona, Spain.
| | - Raquel Barrena
- Composting Research group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193, Barcelona, Spain
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35
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de Lima LA, Diniz RHS, de Queiroz MV, Fietto LG, da Silveira WB. Screening of Yeasts Isolated from Brazilian Environments for the 2-Phenylethanol (2-PE) Production. BIOTECHNOL BIOPROC E 2018. [DOI: 10.1007/s12257-018-0119-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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36
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The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4030054] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Yeast—especially Saccharomyces cerevisiae—have long been a preferred workhorse for the production of numerous recombinant proteins and other metabolites. S. cerevisiae is a noteworthy aroma compound producer and has also been exploited to produce foreign bioflavour compounds. In the past few years, important strides have been made in unlocking the key elements in the biochemical pathways involved in the production of many aroma compounds. The expression of these biochemical pathways in yeast often involves the manipulation of the host strain to direct the flux towards certain precursors needed for the production of the given aroma compound. This review highlights recent advances in the bioengineering of yeast—including S. cerevisiae—to produce aroma compounds and bioflavours. To capitalise on recent advances in synthetic yeast genomics, this review presents yeast as a significant producer of bioflavours in a fresh context and proposes new directions for combining engineering and biology principles to improve the yield of targeted aroma compounds.
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37
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Guo D, Zhang L, Kong S, Liu Z, Li X, Pan H. Metabolic Engineering of Escherichia coli for Production of 2-Phenylethanol and 2-Phenylethyl Acetate from Glucose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5886-5891. [PMID: 29808680 DOI: 10.1021/acs.jafc.8b01594] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Rose-like odor 2-phenylethanol (2-PE) and its more fruit-like ester 2-phenylethyl acetate (2-PEAc) are two important aromatic compounds and have wide applications. In the past, 2-PE and 2-PEAc were mainly produced from l-phenylalanine. In this study, Escherichia coli was engineered to de novo biosynthesis of 2-PE and 2-PEAc from glucose: first, overexpression of deregulated 3-deoxy-d-arabinoheptulosonate-7-phosphate synthase aroG fbr and chorismate mutase/prephenate dehydratase pheA fbr for increasing phenylpyruvate production in E. coli, subsequently, heterologous expression of decarboxylase kdc and overexpression of reductase yjgB for the conversion of phenylpyruvate to 2-PE, with the engineered strain DG01 producing 578 mg/L 2-PE, and, finally, heterologous expression of an aminotransferase aro8 to redirect the metabolic flux to phenylpyruvate. 2-PE (1016 mg/L) was accumulated in the engineered strain DG02. Alcohol acetyltransferase ATF1 from Saccharomyces cerevisiae can esterify a wide variety of alcohols, including 2-PE. We have further demonstrated the biosynthesis of 2-PEAc from glucose by overexpressing atf1 for the subsequent conversion of 2-PE to 2-PEAc. The engineered strain DG03 produced 687 mg/L 2-PEAc.
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Affiliation(s)
- Daoyi Guo
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province , Gannan Normal University , Ganzhou , Jiangxi 341000 , People's Republic of China
| | - Lihua Zhang
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province , Gannan Normal University , Ganzhou , Jiangxi 341000 , People's Republic of China
| | - Sijia Kong
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province , Gannan Normal University , Ganzhou , Jiangxi 341000 , People's Republic of China
| | - Zhijie Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Collaborative Innovation Center for Industrial Fermentation , Hubei University of Technology , Wuhan , Hubei 430068 , People's Republic of China
| | - Xun Li
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province , Gannan Normal University , Ganzhou , Jiangxi 341000 , People's Republic of China
| | - Hong Pan
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province , Gannan Normal University , Ganzhou , Jiangxi 341000 , People's Republic of China
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38
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Jin D, Gu B, Xiong D, Huang G, Huang X, Liu L, Xiao J. A Transcriptomic Analysis of Saccharomyces cerevisiae Under the Stress of 2-Phenylethanol. Curr Microbiol 2018; 75:1068-1076. [PMID: 29666939 DOI: 10.1007/s00284-018-1488-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Accepted: 03/30/2018] [Indexed: 12/11/2022]
Abstract
2-Phenylethanol (2-PE) is a kind of advanced aromatic alcohol with rose fragrance, which is wildly used for the deployment of flavors and fragrances. Microbial transformation is the most feasible method for the production of natural 2-PE. But a bottleneck problem is the toxicity of 2-PE on the cells. The molecular mechanisms of the toxic effect of 2-PE to Saccharomyces cerevisiae are not well studied. In this study, we analyzed the transcriptomes of S. cerevisiae in the media with and without 2-PE, respectively, using Illumina RNA-Seq technology. We identified 580 differentially expressed genes between S. cerevisiae in two different treatments. GO and KEGG enrichment analyses of these genes suggested that most genes encoding mitochondrial proteins, cytoplasmic, and plasma membrane proteins were significantly up-regulated, whereas the enzymes related to amino acid metabolism were down-regulated. These results indicated that 2-PE suppressed the synthesis of plasma membrane proteins, which suppressed the transport of nutrients required for growth. The findings in this study will provide insight into the inhibitory mechanism of 2-PE to yeast and other microbes.
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Affiliation(s)
- Danfeng Jin
- Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang, 330096, People's Republic of China.
| | - Bintao Gu
- Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang, 330096, People's Republic of China
| | - Dawei Xiong
- Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang, 330096, People's Republic of China
| | - Guochang Huang
- Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang, 330096, People's Republic of China
| | - Xiaoping Huang
- Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang, 330096, People's Republic of China
| | - Lan Liu
- Institute of Microbiology, Jiangxi Academy of Sciences, Nanchang, 330096, People's Republic of China
| | - Jun Xiao
- The First Affiliated Hospital of Nanchang University, Nanchang, 330006, People's Republic of China.
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Martínez O, Sánchez A, Font X, Barrena R. Bioproduction of 2-phenylethanol and 2-phenethyl acetate by Kluyveromyces marxianus through the solid-state fermentation of sugarcane bagasse. Appl Microbiol Biotechnol 2018; 102:4703-4716. [DOI: 10.1007/s00253-018-8964-y] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 02/16/2018] [Accepted: 03/23/2018] [Indexed: 12/23/2022]
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40
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Chreptowicz K, Sternicka M, Kowalska P, Mierzejewska J. Screening of yeasts for the production of 2-phenylethanol (rose aroma) in organic waste-based media. Lett Appl Microbiol 2018; 66:153-160. [DOI: 10.1111/lam.12835] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 11/20/2017] [Accepted: 12/05/2017] [Indexed: 11/29/2022]
Affiliation(s)
- K. Chreptowicz
- Department of Drug Technology and Biotechnology; Faculty of Chemistry; Warsaw University of Technology; Warsaw Poland
| | - M.K. Sternicka
- Department of Drug Technology and Biotechnology; Faculty of Chemistry; Warsaw University of Technology; Warsaw Poland
| | - P.D. Kowalska
- Department of Drug Technology and Biotechnology; Faculty of Chemistry; Warsaw University of Technology; Warsaw Poland
| | - J. Mierzejewska
- Department of Drug Technology and Biotechnology; Faculty of Chemistry; Warsaw University of Technology; Warsaw Poland
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41
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Sánchez AH, López-López A, Cortés-Delgado A, Beato VM, Medina E, de Castro A, Montaño A. Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives. Food Chem 2018; 239:343-353. [DOI: 10.1016/j.foodchem.2017.06.125] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 05/31/2017] [Accepted: 06/20/2017] [Indexed: 01/18/2023]
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42
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Wang P, Yang X, Lin B, Huang J, Tao Y. Cofactor self-sufficient whole-cell biocatalysts for the production of 2-phenylethanol. Metab Eng 2017; 44:143-149. [DOI: 10.1016/j.ymben.2017.09.013] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Revised: 08/11/2017] [Accepted: 09/19/2017] [Indexed: 11/24/2022]
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43
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Datta S, Timson DJ, Annapure US. Antioxidant properties and global metabolite screening of the probiotic yeast Saccharomyces cerevisiae var. boulardii. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3039-3049. [PMID: 27868205 DOI: 10.1002/jsfa.8147] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2016] [Revised: 10/31/2016] [Accepted: 11/16/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Saccharomyces cerevisiae var. boulardii is the only yeast species with probiotic properties. It is considered to have therapeutic significance in gastrointestinal disorders. In the present study, a comparative physiological study between this yeast and Saccharomyces cerevisiae (BY4742) was performed by evaluating two prominent traits of probiotic species, responses to different stress conditions and antioxidant capacity. A global metabolite profile was also developed aiming to identify which therapeutically important secondary metabolites are produced. RESULTS Saccharomyces cerevisiae var. boulardii showed no significant difference in growth patterns but greater stress tolerance compared to S. cerevisiae. It also demonstrated a six- to 10-fold greater antioxidant potential (judged by the 1,1-diphenyl-2-picrylhydrazyl assay), with a 70-fold higher total phenolic content and a 20-fold higher total flavonoid content in the extracellular fraction. These features were clearly differentiated by principal component analysis and further indicated by metabolite profiling. The extracellular fraction of the S. cerevisiae var. boulardii cultures was found to be rich in polyphenolic metabolites: vanillic acid, cinnamic acid, phenyl ethyl alcohol (rose oil), erythromycin, amphetamine and vitamin B6 , which results in the antioxidant capacity of this strain. CONCLUSION The present study presents a new perspective for differentiating the two genetically related strains of yeast, S. cerevisiae and S. cerevisiae var. boulardii by assessing their metabolome fingerprints. In addition to the correlation of the phenotypic properties with the secretory metabolites of these two yeasts, the present study also emphasizes the potential to exploit S. cerevisiae var. boulardii in the industrial production of these metabolites. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Suprama Datta
- Food Engineering and Technology Department, Institute of Chemical Technology (ICT), Matunga, Mumbai, 400 019, India
- School of Biological Sciences, Queen's University Belfast, Medical Biology Centre, 97 Lisburn Road, Belfast, BT9 7BL, UK
| | - David J Timson
- School of Biological Sciences, Queen's University Belfast, Medical Biology Centre, 97 Lisburn Road, Belfast, BT9 7BL, UK
- School of Pharmacy and Biomolecular Sciences, University of Brighton, Huxley Building, Lewes Road, Brighton, Sussex, BN2 4GJ, UK
| | - Uday S Annapure
- Food Engineering and Technology Department, Institute of Chemical Technology (ICT), Matunga, Mumbai, 400 019, India
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44
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Serreli G, Jerković I, Marijanović Z, Gil KA, Tuberoso CIG. Evaluation of natural occurring bioactive compounds and antioxidant activity in Nuragus white wines. Food Res Int 2017; 99:571-576. [PMID: 28784518 DOI: 10.1016/j.foodres.2017.06.038] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 06/09/2017] [Accepted: 06/17/2017] [Indexed: 01/09/2023]
Abstract
The aim of the present study is to highlight volatile and targeted non-volatile bioactive compounds in Nuragus wines, as a part of Italian DOC (Controlled Origin Designation) white wines. So far there has not been any systematic study of the chemical compositions and antioxidant activity of this monovarietal wine. Phenolic compounds, volatiles and organic acids were analysed and antioxidant capacity was assessed by spectrophotometric assays. Chromaticity coordinates and technological parameters (alcohol, reducing sugars, pH, total and volatile acidity) were also evaluated. Gallic acid (128±87mg/L), trans-caftaric acid (81±27mg/L) and tyrosol (25±8mg/L) were the most abundant phenolic compounds. The major headspace volatiles were isoamyl alcohol (35.8-76.6%) and 2-phenylethanol (5.9-24.9%). In the wine extracts, the most abundant were 2-phenylethanol (12.3-40.0%), 4-hydroxy-2-phenylethanol (12.5-33.3%), diethyl succinate (5.8-30.3%), (Z)-octadec-9-en-1-ol (5.9-18.3%) and tryptophol (2.8-15.6%). Nuragus wines exhibited an excellent antioxidant capacity. The data obtained may help Nuragus wine producers to promote this monovarietal wine as a valid complement associated with the Mediterranean diet.
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Affiliation(s)
- Gabriele Serreli
- Department of Biomedical Sciences, Unit of Experimental Pathology, University of Cagliari, Cittadella Universitaria SS 554, 09042 Monserrato, CA, Italy
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Zvonimir Marijanović
- Department of Food Technology, Marko Marulić Polytechnic in Knin, Petra Krešimira IV 30, 22300 Knin, Croatia
| | - Katarzyna Angelika Gil
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
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Mierzejewska J, Tymoszewska A, Chreptowicz K, Krol K. Mating of 2 Laboratory Saccharomyces cerevisiae Strains Resulted in Enhanced Production of 2-Phenylethanol by Biotransformation of L-Phenylalanine. J Mol Microbiol Biotechnol 2017; 27:81-90. [DOI: 10.1159/000455169] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2016] [Accepted: 11/29/2016] [Indexed: 01/12/2023] Open
Abstract
2-Phenylethanol (2-PE) is an aromatic alcohol with a rosy scent which is widely used in the food, fragrance, and cosmetic industries. Promising sources of natural 2-PE are microorganisms, especially yeasts, which can produce 2-PE by biosynthesis and biotransformation. Thus, the first challenging goal in the development of biotechnological production of 2-PE is searching for highly productive yeast strains. In the present work, 5 laboratory <i>Saccharomyces cerevisiae</i> strains were tested for the production of 2-PE. Thereafter, 2 of them were hybridized by a mating procedure and, as a result, a new diploid, <i>S. cerevisiae</i> AM1-d, was selected. Within the 72-h batch culture in a medium containing 5 g/L of <smlcap>L</smlcap>-phenylalanine, AM1-d produced 3.83 g/L of 2-PE in a shaking flask. In this way, we managed to select the diploid <i>S. cerevisiae</i> AM1-d strain, showing a 3- and 5-fold increase in 2-PE production in comparison to parental strains. Remarkably, the enhanced production of 2-PE by the hybrid of 2 yeast laboratory strains is demonstrated here for the first time.
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46
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47
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Affiliation(s)
- Elisabetta Brenna
- Politecnico di Milano; Dipartimento di Chimica, Materiali, Ingegneria Chimica “Giulio Natta”; Via Mancinelli 7 20131 Milano Italy
| | - Fabio Parmeggiani
- Politecnico di Milano; Dipartimento di Chimica, Materiali, Ingegneria Chimica “Giulio Natta”; Via Mancinelli 7 20131 Milano Italy
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48
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Wang Z, Bai X, Guo X, He X. Regulation of crucial enzymes and transcription factors on 2-phenylethanol biosynthesis via Ehrlich pathway in Saccharomyces cerevisiae. J Ind Microbiol Biotechnol 2016; 44:129-139. [PMID: 27770224 DOI: 10.1007/s10295-016-1852-5] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Accepted: 10/06/2016] [Indexed: 11/26/2022]
Abstract
2-Phenylethanol (2-PE) is widely used in food, perfume and pharmaceutical industry, but lower production in microbes and less known regulatory mechanisms of 2-PE make further study necessary. In this study, crucial genes like ARO8 and ARO10 of Ehrlich pathway for 2-PE synthesis and key transcription factor ARO80 in Saccharomyces cerevisiae were re-regulated using constitutive promoter; in the meantime, the effect of nitrogen source in synthetic complete (SC) medium with L-phenylalanine (L-Phe) on Aro8/Aro9 and Aro10 was investigated. The results showed that aromatic aminotransferase activities of ARO8 over-expressing strains were seriously inhibited by ammonia sulfate in SC + Phe medium. Flask fermentation test demonstrated that over-expressing ARO8 or ARO10 led to about 42 % increase in 2-PE production when compared with the control strain. Furthermore, influence of transcription factors Cat8 and Mig1 on 2-PE biosynthesis was explored. CAT8 over-expression or MIG1 deletion increased in the transcription of ARO9 and ARO10. 2-PE production of CAT8 over-expressing strain was 62 % higher than that of control strain. Deletion of MIG1 also led to 2-PE biosynthesis enhancement. The strain of CAT8 over-expression and MIG1 deletion was most effective in regulating expression of ARO9 and ARO10. Analysis of mRNA levels and enzyme activities indicates that transaminase in Ehrlich pathway is the crucial target of Nitrogen Catabolize Repression (NCR). Among the engineering strains, the higher 3.73 g/L 2-PE production in CAT8 over-expressing strain without in situ product recovery suggests that the robust strain has potentiality for commercial exploitation.
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Affiliation(s)
- Zhaoyue Wang
- CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, Institute of Microbiology, Chinese Academy of Sciences, Beijing, People's Republic of China
| | - Xuejing Bai
- CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, Institute of Microbiology, Chinese Academy of Sciences, Beijing, People's Republic of China
| | - Xuena Guo
- CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, Institute of Microbiology, Chinese Academy of Sciences, Beijing, People's Republic of China
| | - Xiuping He
- CAS Key Laboratory of Microbial Physiological and Metabolic Engineering, Institute of Microbiology, Chinese Academy of Sciences, Beijing, People's Republic of China.
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49
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Production of natural 2-phenylethanol: From biotransformation to purified product. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.07.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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50
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Lu X, Wang Y, Zong H, Ji H, Zhuge B, Dong Z. Bioconversion of L-phenylalanine to 2-phenylethanol by the novel stress-tolerant yeast Candida glycerinogenes WL2002-5. Bioengineered 2016; 7:418-423. [PMID: 27435817 DOI: 10.1080/21655979.2016.1171437] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
Abstract
2-Phenylethanol (2-PE) is a high value aromatic alcohol with a rose-like odor that is utilized in the cosmetics and other industries. Although the chemical routes of 2-PE production have been altered by some microbial transformation processes, the poor tolerance to organic solvents of these microorganisms has limited the 2-PE yield. In this study, the stress-tolerant yeast Candida glycerinogenes WL2002-5 showed a 2-PE tolerance to 4 g/l, which is the highest reported to date. Moreover, the 2-PE titer in a batch fermentation from L-phenylalanine reached 5g/l, which is the highest level achieved by fermentation without in situ product recovery. These results suggest C. glycerinogenes WL2002-5 is a robust strain for the bioproduction of 2-PE with potential for commercial exploitation.
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Affiliation(s)
- Xinyao Lu
- a The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China.,b The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China
| | - Yuqin Wang
- a The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China.,b The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China
| | - Hong Zong
- a The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China.,b The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China
| | - Hao Ji
- a The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China.,b The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China
| | - Bin Zhuge
- a The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China.,b The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China
| | - Zhuoli Dong
- b The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China
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