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Li Z, You L, Du X, Yang H, Yang L, Zhu Y, Li L, Jiang Z, Li Q, He N, Lin R, Chen Z, Ni H. New strategies to study in depth the metabolic mechanism of astaxanthin biosynthesis in Phaffia rhodozyma. Crit Rev Biotechnol 2024:1-19. [PMID: 38797672 DOI: 10.1080/07388551.2024.2344578] [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: 08/19/2023] [Accepted: 04/04/2024] [Indexed: 05/29/2024]
Abstract
Astaxanthin, a ketone carotenoid known for its high antioxidant activity, holds significant potential for application in nutraceuticals, aquaculture, and cosmetics. The increasing market demand necessitates a higher production of astaxanthin using Phaffia rhodozyma. Despite extensive research efforts focused on optimizing fermentation conditions, employing mutagenesis treatments, and utilizing genetic engineering technologies to enhance astaxanthin yield in P. rhodozyma, progress in this area remains limited. This review provides a comprehensive summary of the current understanding of rough metabolic pathways, regulatory mechanisms, and preliminary strategies for enhancing astaxanthin yield. However, further investigation is required to fully comprehend the intricate and essential metabolic regulation mechanism underlying astaxanthin synthesis. Specifically, the specific functions of key genes, such as crtYB, crtS, and crtI, need to be explored in detail. Additionally, a thorough understanding of the action mechanism of bifunctional enzymes and alternative splicing products is imperative. Lastly, the regulation of metabolic flux must be thoroughly investigated to reveal the complete pathway of astaxanthin synthesis. To obtain an in-depth mechanism and improve the yield of astaxanthin, this review proposes some frontier methods, including: omics, genome editing, protein structure-activity analysis, and synthetic biology. Moreover, it further elucidates the feasibility of new strategies using these advanced methods in various effectively combined ways to resolve these problems mentioned above. This review provides theory and method for studying the metabolic pathway of astaxanthin in P. rhodozyma and the industrial improvement of astaxanthin, and provides new insights into the flexible combined use of multiple modern advanced biotechnologies.
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Affiliation(s)
- Zhipeng Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen, Fujian Province, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province, People's Republic of China
- Food Microbial and Enzyme Engineering Research Center of Fujian University, People's Republic of China
| | - Li You
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen, Fujian Province, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province, People's Republic of China
- Food Microbial and Enzyme Engineering Research Center of Fujian University, People's Republic of China
| | - Xiping Du
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen, Fujian Province, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province, People's Republic of China
- Food Microbial and Enzyme Engineering Research Center of Fujian University, People's Republic of China
| | - Haoyi Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen, Fujian Province, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province, People's Republic of China
- Food Microbial and Enzyme Engineering Research Center of Fujian University, People's Republic of China
| | - Liang Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen, Fujian Province, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province, People's Republic of China
- Food Microbial and Enzyme Engineering Research Center of Fujian University, People's Republic of China
| | - Yanbing Zhu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen, Fujian Province, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province, People's Republic of China
- Food Microbial and Enzyme Engineering Research Center of Fujian University, People's Republic of China
| | - Lijun Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen, Fujian Province, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province, People's Republic of China
- Food Microbial and Enzyme Engineering Research Center of Fujian University, People's Republic of China
| | - Zedong Jiang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen, Fujian Province, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province, People's Republic of China
- Food Microbial and Enzyme Engineering Research Center of Fujian University, People's Republic of China
| | - Qingbiao Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen, Fujian Province, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province, People's Republic of China
- Food Microbial and Enzyme Engineering Research Center of Fujian University, People's Republic of China
| | - Ning He
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, Fujian Province, People's Republic of China
| | - Rui Lin
- College of Ocean and Earth Sciences, and Research and Development Center for Ocean Observation Technologies, Xiamen University, Xiamen, China
| | - Zhen Chen
- College of Life Science, Xinyang Normal University, Xinyang, China
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian Province, People's Republic of China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen, Fujian Province, People's Republic of China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian Province, People's Republic of China
- Food Microbial and Enzyme Engineering Research Center of Fujian University, People's Republic of China
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2
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Hill GE, Weaver RJ, Powers MJ. Carotenoid ornaments and the spandrels of physiology: a critique of theory to explain condition dependency. Biol Rev Camb Philos Soc 2023; 98:2320-2332. [PMID: 37563787 DOI: 10.1111/brv.13008] [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: 03/06/2023] [Revised: 07/27/2023] [Accepted: 07/31/2023] [Indexed: 08/12/2023]
Abstract
Even as numerous studies have documented that the red and yellow coloration resulting from the deposition of carotenoids serves as an honest signal of condition, the evolution of condition dependency is contentious. The resource trade-off hypothesis proposes that condition-dependent honest signalling relies on a trade-off of resources between ornamental display and body maintenance. By this model, condition dependency can evolve through selection for a re-allocation of resources to promote ornament expression. By contrast, the index hypothesis proposes that selection focuses mate choice on carotenoid coloration that is inherently condition dependent because production of such coloration is inexorably tied to vital cellular processes. These hypotheses for the origins of condition dependency make strongly contrasting and testable predictions about ornamental traits. To assess these two models, we review the mechanisms of production of carotenoids, patterns of condition dependency involving different classes of carotenoids, and patterns of behavioural responses to carotenoid coloration. We review evidence that traits can be condition dependent without the influence of sexual selection and that novel traits can show condition-dependent expression as soon as they appear in a population, without the possibility of sexual selection. We conclude by highlighting new opportunities for studying condition-dependent signalling made possible by genetic manipulation and expression of ornamental traits in synthetic biological systems.
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Affiliation(s)
- Geoffrey E Hill
- Department of Biological Sciences, 120 W. Samford Avenue, Auburn University, Auburn, AL, 36849, USA
| | - Ryan J Weaver
- Department of Ecology, Evolution, and Organismal Biology, 2200 Osborne Drive, Iowa State University, Ames, IA, USA
| | - Matthew J Powers
- Department of Integrative Biology, 4575 SW Research Way, Oregon State University, Corvallis, OR, 97331, USA
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3
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Naz T, Ullah S, Nazir Y, Li S, Iqbal B, Liu Q, Mohamed H, Song Y. Industrially Important Fungal Carotenoids: Advancements in Biotechnological Production and Extraction. J Fungi (Basel) 2023; 9:jof9050578. [PMID: 37233289 DOI: 10.3390/jof9050578] [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: 04/25/2023] [Revised: 05/11/2023] [Accepted: 05/11/2023] [Indexed: 05/27/2023] Open
Abstract
Carotenoids are lipid-soluble compounds that are present in nature, including plants and microorganisms such as fungi, certain bacteria, and algae. In fungi, they are widely present in almost all taxonomic classifications. Fungal carotenoids have gained special attention due to their biochemistry and the genetics of their synthetic pathway. The antioxidant potential of carotenoids may help fungi survive longer in their natural environment. Carotenoids may be produced in greater quantities using biotechnological methods than by chemical synthesis or plant extraction. The initial focus of this review is on industrially important carotenoids in the most advanced fungal and yeast strains, with a brief description of their taxonomic classification. Biotechnology has long been regarded as the most suitable alternative way of producing natural pigment from microbes due to their immense capacity to accumulate these pigments. So, this review mainly presents the recent progress in the genetic modification of native and non-native producers to modify the carotenoid biosynthetic pathway for enhanced carotenoid production, as well as factors affecting carotenoid biosynthesis in fungal strains and yeast, and proposes various extraction methods to obtain high yields of carotenoids in an attempt to find suitable greener extraction methods. Finally, a brief description of the challenges regarding the commercialization of these fungal carotenoids and the solution is also given.
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Affiliation(s)
- Tahira Naz
- Colin Ratledge Center for Microbial Lipids, College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Samee Ullah
- Colin Ratledge Center for Microbial Lipids, College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
- Faculty of Allied Health Sciences, University Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Yusuf Nazir
- Colin Ratledge Center for Microbial Lipids, College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
| | - Shaoqi Li
- Colin Ratledge Center for Microbial Lipids, College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Bushra Iqbal
- Colin Ratledge Center for Microbial Lipids, College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Qing Liu
- Colin Ratledge Center for Microbial Lipids, College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Hassan Mohamed
- Colin Ratledge Center for Microbial Lipids, College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
- Department of Botany and Microbiology, Faculty of Science, Al-Azhar University, Assiut 71524, Egypt
| | - Yuanda Song
- Colin Ratledge Center for Microbial Lipids, College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
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Nagal S, Raja A, Gupta I, Adin SN, Panda BP. Screening and Development of β-Carotene Enriched Phaffia rhodozyma Cell by Culture Media Engineering. Microbiology (Reading) 2023. [DOI: 10.1134/s002626172210068x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
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5
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Advances in Genetic Engineering in Improving Photosynthesis and Microalgal Productivity. Int J Mol Sci 2023; 24:ijms24031898. [PMID: 36768215 PMCID: PMC9915242 DOI: 10.3390/ijms24031898] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/10/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
Even though sunlight energy far outweighs the energy required by human activities, its utilization is a key goal in the field of renewable energies. Microalgae have emerged as a promising new and sustainable feedstock for meeting rising food and feed demand. Because traditional methods of microalgal improvement are likely to have reached their limits, genetic engineering is expected to allow for further increases in the photosynthesis and productivity of microalgae. Understanding the mechanisms that control photosynthesis will enable researchers to identify targets for genetic engineering and, in the end, increase biomass yield, offsetting the costs of cultivation systems and downstream biomass processing. This review describes the molecular events that happen during photosynthesis and microalgal productivity through genetic engineering and discusses future strategies and the limitations of genetic engineering in microalgal productivity. We highlight the major achievements in manipulating the fundamental mechanisms of microalgal photosynthesis and biomass production, as well as promising approaches for making significant contributions to upcoming microalgal-based biotechnology.
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6
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Yan J, Li C, Zhang N, Li C, Wang Y, Li B. Functional verification and characterization of a type-III geranylgeranyl diphosphate synthase gene from Sporobolomyces pararoseus NGR. Front Microbiol 2022; 13:1032234. [PMID: 36504770 PMCID: PMC9729869 DOI: 10.3389/fmicb.2022.1032234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Accepted: 11/07/2022] [Indexed: 11/25/2022] Open
Abstract
Carotenoids, a group of natural pigments, have strong antioxidant properties and act as precursors to vitamin A, which have garnered attention from industry and researchers. Sporobolomyces pararoseus represents a hyper-producer of carotenoids, mainly including β-carotene, torulene, and torularhodin. Geranylgeranyl diphosphate synthase (GGPPS) is regarded as a key enzyme in the carotenoid biosynthesis pathway. However, the precise nature of the gene encoding GGPPS in S. pararoseus has not been reported yet. Here, we cloned a cDNA copy of the GGPPS protein-encoding gene crtE from S. pararoseus NGR. The crtE full-length genomic DNA and cDNA are 1,722 and 1,134 bp, respectively, which consist of 9 exons and 8 introns. This gene encodes 377 amino acids protein with a predicted molecular mass of 42.59 kDa and a PI of 5.66. Identification of the crtE gene encoding a functional GGPPS was performed using heterologous complementation detection in Escherichia coli. In vitro enzymatic activity experiments showed that CrtE utilized farnesyl diphosphate (FPP) as an allylic substrate for the condensation reaction with isopentenyl diphosphate (IPP), generating more of the unique product GGPP compared to other allylic substrates. The predicted CrtE 3D-model was analyzed in comparison with yeast GGPPS. The condensation reaction occurs in the cavity of the subunit, and three bulky amino acids (Tyr110, Phe111, and His141) below the cavity prevent further extension of the product. Our findings provide a new source of genes for carotenoid genetic engineering.
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Affiliation(s)
- Jianyu Yan
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, China
| | - Chunji Li
- Innovative Institute for Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, China,College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Ning Zhang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, China,*Correspondence: Ning Zhang,
| | - Chunwang Li
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, China
| | - Yunjiao Wang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, China
| | - Bingxue Li
- College of Land and Environment, Shenyang Agricultural University, Shenyang, China,Bingxue Li,
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7
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Dufossé L. Back to nature, microbial production of pigments and colorants for food use. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:93-122. [PMID: 36064297 DOI: 10.1016/bs.afnr.2022.04.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Pigments-producing microorganisms are quite common in Nature. However, there is a long journey from the Petri dish to the market place. Twenty-five years ago, scientists wondered if such productions would remain a scientific oddity or become an industrial reality. The answer is not straightforward as processes using fungi, bacteria or yeasts can now indeed provide carotenoids or phycocyanin at an industrial level. Another production factor to consider is peculiar as Monascus red colored food is consumed by more than one billion Asian people; however, still banned in many other countries. European and American consumers will follow as soon as "100%-guaranteed" toxin-free strains (molecular engineered strains, citrinin gene deleted strains) will be developed and commercialized at a world level. For other pigmented biomolecules, some laboratories and companies invested and continue to invest a lot of money as any combination of new source and/or new pigment requires a lot of experimental work, process optimization, toxicological studies, and regulatory approval. Time will tell whether investments in pigments such as azaphilones or anthraquinones were justified. Future trends involve combinatorial engineering, gene knock-out, and the production of niche pigments not found in plants such as C50 carotenoids or aryl carotenoids.
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Affiliation(s)
- Laurent Dufossé
- Laboratoire de Chimie et Biotechnologie des Produits Naturels (CHEMBIOPRO), Université de La Réunion, ESIROI Agroalimentaire, Ile de La Réunion, France.
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8
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Huang R, Ding R, Liu Y, Li F, Zhang Z, Wang S. GATA transcription factor WC2 regulates the biosynthesis of astaxanthin in yeast Xanthophyllomyces dendrorhous. Microb Biotechnol 2022; 15:2578-2593. [PMID: 35830570 PMCID: PMC9518987 DOI: 10.1111/1751-7915.14115] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 06/23/2022] [Accepted: 06/26/2022] [Indexed: 11/29/2022] Open
Abstract
Astaxanthin is a type of carotenoid widely used as powerful antioxidant and colourant in aquaculture and the poultry industry. Production of astaxanthin by yeast Xanthophyllomyces dendrorhous has attracted increasing attention due to high cell density and low requirements of water and land compared to photoautotrophic algae. Currently, the regulatory mechanisms of astaxanthin synthesis in X. dendrorhous remain obscure. In this study, we obtained a yellow X. dendrorhous mutant by Atmospheric and Room Temperature Plasma (ARTP) mutagenesis and sequenced its genome. We then identified a putative GATA transcription factor, white collar 2 (XdWC2), from the comparative genome data and verified that disruption of the XdWC2 gene resulted in a similar carotenoid profile to that of the ARTP mutant. Furthermore, transcriptomic analysis and yeast one‐hybrid (Y1H) assay showed that XdWC2 regulated the expression of phytoene desaturase gene CrtI and astaxanthin synthase gene CrtS. The yeast two‐hybrid (Y2H) assay demonstrated that XdWC2 interacted with white collar 1 (XdWC1) forming a heterodimer WC complex (WCC) to regulate the expression of CrtI and CrtS. Increase of the transcriptional levels of XdWC2 or CrtS in the wild‐type strain did not largely modify the carotenoid profile, indicating translational and/or post‐translational regulations involved in the biosynthesis of astaxanthin. Overexpression of CrtI in both the wild‐type strain and the XdWC2‐disrupted strain apparently improved the production of monocyclic carotenoid 3‐hydroxy‐3′, 4′‐didehydro‐β, ψ‐carotene‐4‐one (HDCO) rather than β‐carotene and astaxanthin. The regulation of carotenoid biosynthesis by XdWC2 presented here provides the foundation for further understanding the global regulation of astaxanthin biosynthesis and guides the construction of astaxanthin over‐producing strains.
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Affiliation(s)
- Ruilin Huang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Shandong Provincial Key Laboratory of Synthetic Biology, Chinese Academy of Sciences, Qingdao Institute of Bioenergy and Bioprocess Technology, Qingdao, China
| | - Ruirui Ding
- Shandong Provincial Key Laboratory of Synthetic Biology, Chinese Academy of Sciences, Qingdao Institute of Bioenergy and Bioprocess Technology, Qingdao, China.,Shandong Energy Institute, Qingdao, China
| | - Yu Liu
- Shandong Provincial Key Laboratory of Synthetic Biology, Chinese Academy of Sciences, Qingdao Institute of Bioenergy and Bioprocess Technology, Qingdao, China.,Shandong Energy Institute, Qingdao, China
| | - Fuli Li
- Shandong Provincial Key Laboratory of Synthetic Biology, Chinese Academy of Sciences, Qingdao Institute of Bioenergy and Bioprocess Technology, Qingdao, China.,Shandong Energy Institute, Qingdao, China
| | - Zhaohui Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Shi'an Wang
- Shandong Provincial Key Laboratory of Synthetic Biology, Chinese Academy of Sciences, Qingdao Institute of Bioenergy and Bioprocess Technology, Qingdao, China.,Shandong Energy Institute, Qingdao, China
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9
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Mussagy CU, Kurnia KA, Dias ACRV, Raghavan V, Santos-Ebinuma VC, Pessoa A. An eco-friendly approach for the recovery of astaxanthin and β-carotene from Phaffia rhodozyma biomass using bio-based solvents. BIORESOURCE TECHNOLOGY 2022; 345:126555. [PMID: 34910971 DOI: 10.1016/j.biortech.2021.126555] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 12/07/2021] [Accepted: 12/08/2021] [Indexed: 06/14/2023]
Abstract
There is a growing demand in the development of environmentally friendly technologies, based on the use of more biocompatible solvents for the recovery of natural bioactive compounds. In this work, the red yeast Phaffia rhodozyma biomass was used as a source of carotenoids to develop an integrative and efficient platform that promotes the recovery of astaxanthin and β-carotene using bio-based solvents (BioSs). The extraction aptitude of pure BioSs was evaluated and compared with the conventional organic method. At this point, the influence of the BioSs molecular structures involved in the extraction procedures were also investigated. Overall, envisaging the industrial application of the process, an integrative platform was proposed for the recovery of astaxanthin/β-carotene from P. rhodozyma biomass and the recycle of the BioSs. The life cycle assessment of the proposed technology using EtOH was evaluated, validating the sustainability of BioSs in the process with environmental impact reduction of 3-12%.
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Affiliation(s)
- Cassamo U Mussagy
- Department of Pharmaceutical-Biochemical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil; Department of Engineering of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara 14800-903, São Paulo, Brazil.
| | - Kiki A Kurnia
- Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Jalan Ganesha No. 10 Bandung 40132, Indonesia
| | - Ana C R V Dias
- CESAM - Centre for Environmental and Marine Studies, Department of Environment and Planning, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
| | - Valeria C Santos-Ebinuma
- Department of Engineering of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara 14800-903, São Paulo, Brazil
| | - Adalberto Pessoa
- Department of Pharmaceutical-Biochemical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
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10
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Vega-Ramon F, Zhu X, Savage TR, Petsagkourakis P, Jing K, Zhang D. Kinetic and hybrid modeling for yeast astaxanthin production under uncertainty. Biotechnol Bioeng 2021; 118:4854-4866. [PMID: 34612511 DOI: 10.1002/bit.27950] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 09/29/2021] [Accepted: 09/30/2021] [Indexed: 11/11/2022]
Abstract
Astaxanthin is a high-value compound commercially synthesized through Xanthophyllomyces dendrorhous fermentation. Using mixed sugars decomposed from biowastes for yeast fermentation provides a promising option to improve process sustainability. However, little effort has been made to investigate the effects of multiple sugars on X. dendrorhous biomass growth and astaxanthin production. Furthermore, the construction of a high-fidelity model is challenging due to the system's variability, also known as batch-to-batch variation. Two innovations are proposed in this study to address these challenges. First, a kinetic model was developed to compare process kinetics between the single sugar (glucose) based and the mixed sugar (glucose and sucrose) based fermentation methods. Then, the kinetic model parameters were modeled themselves as Gaussian processes, a probabilistic machine learning technique, to improve the accuracy and robustness of model predictions. We conclude that although the presence of sucrose does not affect the biomass growth kinetics, it introduces a competitive inhibitory mechanism that enhances astaxanthin accumulation by inducing adverse environmental conditions such as osmotic gradients. Moreover, the hybrid model was able to greatly reduce model simulation error and was particularly robust to uncertainty propagation. This study suggests the advantage of mixed sugar-based fermentation and provides a novel approach for bioprocess dynamic modeling.
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Affiliation(s)
- Fernando Vega-Ramon
- Department of Chemical Engineering and Analytical Science, The University of Manchester, Manchester, UK
| | - Xianfeng Zhu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, China
| | - Thomas R Savage
- Department of Chemical Engineering and Analytical Science, The University of Manchester, Manchester, UK
| | | | - Keju Jing
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, China
| | - Dongda Zhang
- Department of Chemical Engineering and Analytical Science, The University of Manchester, Manchester, UK
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11
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Mussagy CU, Pereira JFB, Dufossé L, Raghavan V, Santos-Ebinuma VC, Pessoa A. Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast. Crit Rev Food Sci Nutr 2021; 63:1862-1876. [PMID: 34433348 DOI: 10.1080/10408398.2021.1968788] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Astaxanthin (AXT) is a natural xanthophyll with strong antioxidant, anticancer and antimicrobial activities, widely used in the food, feed, pharmaceutical and nutraceutical industries. So far, 95% of the AXT global market is produced by chemical synthesis, but growing customer preferences for natural products are currently changing the market for natural AXT, highlighting the production from microbially-based sources such as the yeast Phaffia rhodozyma. The AXT production by P. rhodozyma has been studied for a long time at a laboratory scale, but its use in industrial-scale processes is still very scarce. The optimization of growing conditions as well as an effective integration of upstream-downstream operations into P. rhodozyma-based AXT processes has not yet been fully achieved. With this critical review, we scrutinized the main approaches for producing AXT using P. rhodozyma strains, highlighting the impact of using conventional and non-conventional procedures for the extraction of AXT from yeast cells. In addition, we also pinpointed research directions, for example, the use of low-cost residues to improve the economic and environmental sustainability of the bioprocess, the use of environmentally/friendly and low-energetic integrative operations for the extraction and purification of AXT, as well as the need of further human clinical trials using yeast-based AXT.
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Affiliation(s)
- Cassamo U Mussagy
- Department of Pharmaceutical-Biochemical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.,Department of Engineering of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), São Paulo, Brazil
| | - Jorge F B Pereira
- CIEPQPF, Department of Chemical Engineering, University of Coimbra, Rua Sílvio Lima, Pólo II - Pinhal de Marrocos, Coimbra, Portugal
| | - Laurent Dufossé
- Laboratoire de Chimie et de Biotechnologie des Produits Naturels, Chemistry and Biotechnology of Natural Products (CHEMBIOPRO), Université de La Réunion, ESIROI Agroalimentaire, Saint-Denis, Réunion
| | - Vijaya Raghavan
- Department of Bioresource EnginCeering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
| | - Valeria C Santos-Ebinuma
- Department of Engineering of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), São Paulo, Brazil
| | - Adalberto Pessoa
- Department of Pharmaceutical-Biochemical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
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12
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Liu S, Yi H, Zhan H, Wang L, Wang J, Li Y, Liu B. Gibberellic acid-induced fatty acid metabolism and ABC transporters promote astaxanthin production in Phaffia rhodozyma. J Appl Microbiol 2021; 132:390-400. [PMID: 34161638 DOI: 10.1111/jam.15187] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 06/19/2021] [Accepted: 06/21/2021] [Indexed: 12/25/2022]
Abstract
AIMS Astaxanthin is an important natural antioxidant with various biological functions; however, the production of astaxanthin does not meet the requirements for industrialization. The aim of the present study was to identify an inducer that increases astaxanthin yield and to evaluate the regulatory mechanism of the induction of astaxanthin synthesis in Phaffia rhodozyma. METHODS AND RESULTS The effects of indole-3-acetic acid (IAA), jasmonic acid (JA) and gibberellic acid (GA) on astaxanthin synthesis were studied by fermentation kinetics analysis. Then, combined transcriptomics and metabolomics approaches were used to analyse differential metabolites and expressed genes involved in astaxanthin synthesis induced by GA. The results indicated that GA significantly increased astaxanthin production; however, IAA and JA had no significant effect on astaxanthin synthesis. The induction by GA significantly enhanced fatty acid metabolism and ABC transporters, increased the expression of fatty acid desaturase and ABC transporter genes, and elevated the contents of unsaturated fatty acids. CONCLUSIONS These results suggested that fatty acid saturation plays an important role in astaxanthin accumulation and that ABC transporters may be the efflux pumps for astaxanthin. SIGNIFICANCE AND IMPACT OF THE STUDY The present study reveals metabolic mechanism of GA-induced astaxanthin synthesis and proposes a new strategy of transporter engineering to improve astaxanthin production.
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Affiliation(s)
- Sijiao Liu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Hong Yi
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Honglei Zhan
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Liang Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Jihui Wang
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Ying Li
- School of Food Science and Engineering, Dalian Ocean University, Dalian, China
| | - Bingnan Liu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
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13
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Miao LL, Chi S, Hou TT, Liu ZP, Li Y. The damage and tolerance mechanisms of Phaffia rhodozyma mutant strain MK19 grown at 28 °C. Microb Cell Fact 2021; 20:5. [PMID: 33413415 PMCID: PMC7791638 DOI: 10.1186/s12934-020-01479-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 11/19/2020] [Indexed: 12/26/2022] Open
Abstract
Background Phaffia rhodozyma has many desirable properties for astaxanthin production, including rapid heterotrophic metabolism and high cell densities in fermenter culture. The low optimal temperature range (17–21 °C) for cell growth and astaxanthin synthesis in this species presents an obstacle to efficient industrial-scale astaxanthin production. The inhibition mechanism of cell growth at > 21 °C in P. rhodozyma have not been investigated. Results MK19, a mutant P. rhodozyma strain grows well at moderate temperatures, its cell growth was also inhibited at 28 °C, but such inhibition was mitigated, and low biomass 6 g/L was obtained after 100 h culture. Transcriptome analysis indicated that low biomass at 28 °C resulted from strong suppression of DNA and RNA synthesis in MK19. Growth inhibition at 28 °C was due to cell membrane damage with a characteristic of low mRNA content of fatty acid (f.a.) pathway transcripts (acc, fas1, fas2), and consequent low f.a. content. Thinning of cell wall and low mannose content (leading to loss of cell wall integrity) also contributed to reduced cell growth at 28 °C in MK19. Levels of astaxanthin and ergosterol, two end-products of isoprenoid biosynthesis (a shunt pathway of f.a. biosynthesis), reached 2000 µg/g and 7500 µg/g respectively; ~2-fold higher than levels at 21 or 25 °C. Abundance of ergosterol, an important cell membrane component, compensated for lack of f.a., making possible the biomass production of 6 g/L for MK19 at 28 °C. Conclusions Inhibition of growth of P. rhodozyma at 28 °C results from blocking of DNA, RNA, f.a., and cell wall biosynthesis. In MK19, abundant ergosterol made possible biomass production 6 g/L at 28 °C. Significant accumulation of astaxanthin and ergosterol indicated an active MVA pathway in MK19 at 28 °C. Strengthening of the MVA pathway can be a feasible metabolic engineering approach for enhancement of astaxanthin synthesis in P. rhodozyma. The present findings provide useful mechanistic insights regarding adaptation of P. rhodozyma to 28 °C, and improved understanding of feasible metabolic engineering techniques for industrial scale astaxanthin production by this economically important yeast species.
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Affiliation(s)
- Li-Li Miao
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, People's Republic of China.
| | - Shuang Chi
- State Key Laboratories for Agro-biotechnology and College of Biological Sciences, China Agricultural University, Beijing, 100193, People's Republic of China
| | - Ting-Ting Hou
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, People's Republic of China
| | - Zhi-Pei Liu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, People's Republic of China
| | - Ying Li
- State Key Laboratories for Agro-biotechnology and College of Biological Sciences, China Agricultural University, Beijing, 100193, People's Republic of China
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14
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Microbial astaxanthin biosynthesis: recent achievements, challenges, and commercialization outlook. Appl Microbiol Biotechnol 2020; 104:5725-5737. [DOI: 10.1007/s00253-020-10648-2] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 04/15/2020] [Accepted: 04/26/2020] [Indexed: 12/15/2022]
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15
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Qiang S, Su AP, Li Y, Chen Z, Hu CY, Meng YH. Elevated β-Carotene Synthesis by the Engineered Rhodobacter sphaeroides with Enhanced CrtY Expression. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9560-9568. [PMID: 31368704 DOI: 10.1021/acs.jafc.9b02597] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
β-Carotene is a precursor of vitamin A and a dietary supplement for its antioxidant property. Producing β-carotene by microbial fermentation has attracted much attention owing to consumers' preference for the natural product. In this study, an engineered photosynthetic Rhodobacter sphaeroides producing β-carotene was constructed by the following strategies: (1) five promoters of different strengths were used to investigate the effect of the expression level of crtY on β-carotene content. It was found that PrrnB increased the β-carotene content by 109%. (2) blocking of the branched pentose phosphate pathway by zwf deletion, and (3) overexpressing dxs could restore the transcriptional levels of crtE and crtB. Finally, the engineered RS-C3 has the highest β-carotene content of 14.93 mg/g dry cell weight (DCW) among all of the reported photosynthetic bacteria and the β-carotene content reached 3.34 mg/g DCW under light conditions. Our results will be available for industrial use to supply a large quantity of natural β-carotene.
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Affiliation(s)
- Shan Qiang
- Shaanxi Engineering Lab for Food Green Processing and Security Control, College of Food Engineering and Nutritional Science , Shaanxi Normal University , 620 West Chang'an Avenue , Chang'an, Xi'an 710119 , P. R. China
- Xi'an Healthful Biotechnology Co., Ltd. , HangTuo Road , Chang'an, Xi'an 710100 , P. R. China
| | - An Ping Su
- Shaanxi Engineering Lab for Food Green Processing and Security Control, College of Food Engineering and Nutritional Science , Shaanxi Normal University , 620 West Chang'an Avenue , Chang'an, Xi'an 710119 , P. R. China
| | - Ying Li
- State Key Laboratory of Agrobiotechnology , China Agricultural University , No. 2 Yuanmingyuan West Road , Haidian District, Beijing 100193 , P. R. China
| | - Zhi Chen
- State Key Laboratory of Agrobiotechnology , China Agricultural University , No. 2 Yuanmingyuan West Road , Haidian District, Beijing 100193 , P. R. China
| | - Ching Yuan Hu
- Human Nutrition, Food, and Animal Science , University of Hawai'i at Manoa , 1955 East-West Road, AgSci. 415J , Honolulu , Hawaii 96822-2217 , United States
| | - Yong Hong Meng
- Shaanxi Engineering Lab for Food Green Processing and Security Control, College of Food Engineering and Nutritional Science , Shaanxi Normal University , 620 West Chang'an Avenue , Chang'an, Xi'an 710119 , P. R. China
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16
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Miao L, Chi S, Wu M, Liu Z, Li Y. Deregulation of phytoene-β-carotene synthase results in derepression of astaxanthin synthesis at high glucose concentration in Phaffia rhodozyma astaxanthin-overproducing strain MK19. BMC Microbiol 2019; 19:133. [PMID: 31202260 PMCID: PMC6570914 DOI: 10.1186/s12866-019-1507-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Accepted: 05/31/2019] [Indexed: 12/31/2022] Open
Abstract
Background A major obstacle to industrial-scale astaxanthin production by the yeast Phaffia rhodozyma is the strong inhibitory effect of high glucose concentration on astaxanthin synthesis. We investigated, for the first time, the mechanism of the regulatory effect of high glucose (> 100 g/L) at the metabolite and transcription levels. Results Total carotenoid, β-carotene, and astaxanthin contents were greatly reduced in wild-type JCM9042 at high (110 g/L) glucose; in particular, β-carotene content at 24–72 h was only 14–17% of that at low (40 g/L) glucose. The inhibitory effect of high glucose on astaxanthin synthesis appeared to be due mainly to repression of lycopene-to-β-carotene and β-carotene-to-astaxanthin steps in the pathway. Expression of carotenogenic genes crtE, pbs, and ast was also strongly inhibited by high glucose; such inhibition was mediated by creA, a global negative regulator of carotenogenic genes which is strongly induced by glucose. In contrast, astaxanthin-overproducing, glucose metabolic derepression mutant strain MK19 displayed de-inhibition of astaxanthin synthesis at 110 g/L glucose; this de-inhibition was due mainly to deregulation of pbs and ast expression, which in turn resulted from low creA expression. Failure of glucose to induce the genes reg1 and hxk2, which maintain CreA activity, also accounts for the fact that astaxanthin synthesis in MK19 was not repressed at high glucose. Conclusion We conclude that astaxanthin synthesis in MK19 at high glucose is enhanced primarily through derepression of carotenogenic genes (particularly pbs), and that this process is mediated by CreA, Reg1, and Hxk2 in the glucose signaling pathway.
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Affiliation(s)
- Lili Miao
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, No. 1 West Beichen Road, Chaoyang District, Beijing, 100101, People's Republic of China.
| | - Shuang Chi
- State Key Laboratory of Agrobiotechnology and College of Biological Sciences, China Agricultural University, Beijing, 100193, People's Republic of China
| | - Mengru Wu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, No. 1 West Beichen Road, Chaoyang District, Beijing, 100101, People's Republic of China
| | - Zhipei Liu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, No. 1 West Beichen Road, Chaoyang District, Beijing, 100101, People's Republic of China
| | - Ying Li
- State Key Laboratory of Agrobiotechnology and College of Biological Sciences, China Agricultural University, Beijing, 100193, People's Republic of China
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17
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Xiao R, Li X, Leonard E, Tharayil N, Zheng Y. Investigation on the effects of cultivation conditions, fed-batch operation, and enzymatic hydrolysate of corn stover on the astaxanthin production by Thraustochytrium striatum. ALGAL RES 2019. [DOI: 10.1016/j.algal.2019.101475] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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18
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Nogueira M, Enfissi EMA, Welsch R, Beyer P, Zurbriggen MD, Fraser PD. Construction of a fusion enzyme for astaxanthin formation and its characterisation in microbial and plant hosts: A new tool for engineering ketocarotenoids. Metab Eng 2019; 52:243-252. [PMID: 30578862 PMCID: PMC6374281 DOI: 10.1016/j.ymben.2018.12.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 12/18/2018] [Accepted: 12/18/2018] [Indexed: 02/09/2023]
Abstract
The high-value ketocarotenoid astaxanthin, a natural red colorant with powerful antioxidant activity, is synthesised from β-carotene by a hydroxylase and an oxygenase enzyme, which perform the addition of two hydroxyl and keto moieties, respectively. Several routes of intermediates, depending on the sequence of action of these enzymes, lead to the formation of astaxanthin. In the present study, the enzyme activities of 3, 3' β-carotene hydroxylase (CRTZ) and 4, 4' β-carotene oxygenase (CRTW) have been combined through the creation of "new to nature" enzyme fusions in order to overcome leakage of non-endogenous intermediates and pleotropic effects associated with their high levels in plants. The utility of flexible linker sequences of varying size has been assessed in the construction of pZ-W enzyme fusions. Frist, in vivo color complementation assays in Escherichia coli have been used to evaluate the potential of the fusion enzymes. Analysis of the carotenoid pigments present in strains generated indicated that the enzyme fusions only possess both catalytic activities when CRTZ is attached as the N-terminal module. Astaxanthin levels in E. coli cells were increased by 1.4-fold when the CRTZ and CRTW enzymes were fused compared to the individual enzymes. Transient expression in Nicotiana benthamiana was then performed in order to assess the potential of the fusions in a plant system. The production of valuable ketocarotenoids was achieved using this plant-based transient expression system. This revealed that CRTZ and CRTW, transiently expressed as a fusion, accumulated similar levels of astaxanthin compared to the expression of the individual enzymes whilst being associated with reduced ketocarotenoid intermediate levels (e.g. phoenicoxanthin, canthaxanthin and 3-OH-echinenone) and a reduced rate of leaf senescence after transformation. Therefore, the quality of the plant material producing the ketocarotenoids was enhanced due to a reduction in the stress induced by the accumulation of high levels of heterologous ketocarotenoid intermediates. The size of the linkers appeared to have no effect upon activity. The potential of the approach to production of valuable plant derived products is discussed.
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Affiliation(s)
- Marilise Nogueira
- School of Biological Sciences, Royal Holloway University of London, Egham hill, Egham TW200EX, United Kingdom
| | - Eugenia M A Enfissi
- School of Biological Sciences, Royal Holloway University of London, Egham hill, Egham TW200EX, United Kingdom
| | - Ralf Welsch
- University of Freiburg, Faculty of Biology II, 79104 Freiburg, Germany
| | - Peter Beyer
- University of Freiburg, Faculty of Biology II, 79104 Freiburg, Germany
| | - Matias D Zurbriggen
- Faculty of Biology, University of Freiburg and BIOSS Centre for Biological Signalling Studies, University of Freiburg, Schänzlestrasse 18, 79104 Freiburg, Germany
| | - Paul D Fraser
- School of Biological Sciences, Royal Holloway University of London, Egham hill, Egham TW200EX, United Kingdom.
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19
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Construction of an alternative glycerol-utilization pathway for improved β-carotene production in Escherichia coli. ACTA ACUST UNITED AC 2018; 45:697-705. [DOI: 10.1007/s10295-018-2045-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Accepted: 05/04/2018] [Indexed: 01/27/2023]
Abstract
Abstract
Glycerol, which is an inevitable by-product of biodiesel production, is an ideal carbon source for the production of carotenoids due to its low price, good availability and chemically reduced status, which results in a low requirement for additional reducing equivalents. In this study, an alternative carbon-utilization pathway was constructed in Escherichia coli to enable more efficient β-carotene production from glycerol. An aldehyde reductase gene (alrd) and an aldehyde dehydrogenase gene (aldH) from Ralstonia eutropha H16 were integrated into the E. coli chromosome to form a novel glycerol-utilization pathway. The β-carotene specific production value was increased by 50% after the introduction of alrd and aldH. It was found that the glycerol kinase gene (garK), alrd and aldH were the bottleneck of the alternative glycerol metabolic pathway, and modulation of garK gene with an mRS library further increased the β-carotene specific production value by 13%. Finally, co-modulation of genes in the introduced aldH–alrd operon led to 86% more of β-carotene specific production value than that of the strain without the alternative glycerol-utilization pathway and the glycerol-utilization rate was also increased. In this work, β-carotene production of E. coli was significantly improved by constructing and optimizing an alternative glycerol-utilization pathway. This strategy can potentially be used to improve the production of other isoprenoids using glycerol as a cheap and abundant substrate, and therefore has industrial relevance.
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20
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Su A, Chi S, Li Y, Tan S, Qiang S, Chen Z, Meng Y. Metabolic Redesign of Rhodobacter sphaeroides for Lycopene Production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5879-5885. [PMID: 29806774 DOI: 10.1021/acs.jafc.8b00855] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Lycopene plays an important role as an antioxidative and anticancer agent, and is an increasingly valuable commodity in the global market. Rhodobacter sphaeroides, a carotenogenic and phototrophic bacterium, is an efficient and practical host for carotenoid production. Herein, we explored the potential of metabolically engineered Rb. sphaeroides as a novel platform to produce lycopene. The basal lycopene-producing strain was generated by introducing an exogenous crtI4 from Rhodospirillum rubrum to replace the native crtI3 and deleting crtC in Rb. sphaeroides. Furthermore, knocking out zwf blocked the competitive pentose phosphate pathway and improved the lycopene content by 88%. Finally, the methylerythritol phosphate pathway was reinforced by integration of dxs combined with zwf deletion, which further increased the lycopene content. The final engineered strain produced lycopene to 10.32 mg/g dry cell weight. This study describes a new lycopene producer and provides insight into a photosynthetic bacterium as a host for lycopene biosynthesis.
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Affiliation(s)
- Anping Su
- Shaanxi Engineering Lab for Food Green Processing and Security Control, College of Food Engineering and Nutritional Science , Shaanxi Normal University , 620 West Chang'an Avenue , Chang'an, Xi'an 710119 , P.R. China
| | - Shuang Chi
- State Key Laboratory of Agrobiotechnology , China Agricultural University , No. 2 Yuanmingyuan West Road, Haidian District , Beijing 100193 , P.R. China
| | - Ying Li
- State Key Laboratory of Agrobiotechnology , China Agricultural University , No. 2 Yuanmingyuan West Road, Haidian District , Beijing 100193 , P.R. China
| | - Siyuan Tan
- Shaanxi Engineering Lab for Food Green Processing and Security Control, College of Food Engineering and Nutritional Science , Shaanxi Normal University , 620 West Chang'an Avenue , Chang'an, Xi'an 710119 , P.R. China
| | - Shan Qiang
- Xi'an Healthful Biotechnology Co., Ltd., HangTuo Road , Chang'an, Xi'an 710100 , P.R. China
| | - Zhi Chen
- State Key Laboratory of Agrobiotechnology , China Agricultural University , No. 2 Yuanmingyuan West Road, Haidian District , Beijing 100193 , P.R. China
| | - Yonghong Meng
- Shaanxi Engineering Lab for Food Green Processing and Security Control, College of Food Engineering and Nutritional Science , Shaanxi Normal University , 620 West Chang'an Avenue , Chang'an, Xi'an 710119 , P.R. China
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21
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Mao X, Liu Z, Sun J, Lee SY. Metabolic engineering for the microbial production of marine bioactive compounds. Biotechnol Adv 2017; 35:1004-1021. [DOI: 10.1016/j.biotechadv.2017.03.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Revised: 03/01/2017] [Accepted: 03/01/2017] [Indexed: 01/22/2023]
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22
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Barredo JL, García-Estrada C, Kosalkova K, Barreiro C. Biosynthesis of Astaxanthin as a Main Carotenoid in the Heterobasidiomycetous Yeast Xanthophyllomyces dendrorhous. J Fungi (Basel) 2017; 3:E44. [PMID: 29371561 PMCID: PMC5715937 DOI: 10.3390/jof3030044] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 07/25/2017] [Accepted: 07/27/2017] [Indexed: 11/24/2022] Open
Abstract
Carotenoids are organic lipophilic yellow to orange and reddish pigments of terpenoid nature that are usually composed of eight isoprene units. This group of secondary metabolites includes carotenes and xanthophylls, which can be naturally obtained from photosynthetic organisms, some fungi, and bacteria. One of the microorganisms able to synthesise carotenoids is the heterobasidiomycetous yeast Xanthophyllomyces dendrorhous, which represents the teleomorphic state of Phaffia rhodozyma, and is mainly used for the production of the xanthophyll astaxanthin. Upgraded knowledge on the biosynthetic pathway of the main carotenoids synthesised by X. dendrorhous, the biotechnology-based improvement of astaxanthin production, as well as the current omics approaches available in this yeast are reviewed in depth.
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Affiliation(s)
- Jose L Barredo
- CRYSTAL PHARMA S.A.U. Parque Tecnológico de León, C/Nicostrato Vela s/n, 24009 León, Spain.
| | - Carlos García-Estrada
- INBIOTEC (Instituto de Biotecnología de León), Avda. Real, 1, 24006 León, Spain.
- Área de Toxicología, Departamento de Ciencias Biomédicas, Universidad de León, Campus de Vegazana, 24071 León, Spain.
| | - Katarina Kosalkova
- INBIOTEC (Instituto de Biotecnología de León), Avda. Real, 1, 24006 León, Spain.
| | - Carlos Barreiro
- INBIOTEC (Instituto de Biotecnología de León), Avda. Real, 1, 24006 León, Spain.
- Área de Microbiología, Departamento de Biología Molecular, Universidad de León, Campus de Ponferrada, Avda, Astorga, s/n, 24400 Ponferrada, Spain.
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23
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Guo C, Zhao L, Wang F, Lu J, Ding Z, Shi G. β-Carotene from Yeasts Enhances Laccase Production of Pleurotus eryngii var. ferulae in Co-culture. Front Microbiol 2017; 8:1101. [PMID: 28670300 PMCID: PMC5472667 DOI: 10.3389/fmicb.2017.01101] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Accepted: 05/31/2017] [Indexed: 01/26/2023] Open
Abstract
Laccase is widely used in several industrial applications and co-culture is a common method for enhancing laccase production in submerged fermentation. In this study, the co-culture of four yeasts with Pleurotus eryngii var. ferulae was found to enhance laccase production. An analysis of sterilization temperatures and extraction conditions revealed that the stimulatory compound in yeasts was temperature-sensitive, and that it was fat-soluble. An LC-MS analysis revealed that the possible stimulatory compound for laccase production in the four yeast extracts was β-carotene. Moreover, the addition of 4 mg β-carotene to 150 mL of P. eryngii var. ferulae culture broth improved laccase production by 2.2-fold compared with the control (i.e., a monoculture), and was similar to laccase production in co-culture. In addition, the enhanced laccase production was accompanied by an increase of lac gene transcription, which was 6.2-time higher than the control on the fifth day. Therefore, it was concluded that β-carotene from the co-cultured yeasts enhanced laccase production in P. eryngii var. ferulae, and strains that produce β-carotene could be selected to enhance fungal laccase production in a co-culture. Alternatively, β-carotene or crude extracts of β-carotene could be used to induce high laccase production in large scale.
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Affiliation(s)
- Chaolin Guo
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan UniversityWuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan UniversityWuxi, China
| | - Liting Zhao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan UniversityWuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan UniversityWuxi, China
| | - Feng Wang
- School of Food and Biological Engineering, Jiangsu UniversityZhenjiang, China
| | - Jian Lu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan UniversityWuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan UniversityWuxi, China
| | - Zhongyang Ding
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan UniversityWuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan UniversityWuxi, China
| | - Guiyang Shi
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan UniversityWuxi, China
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24
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Chen X, Gao C, Guo L, Hu G, Luo Q, Liu J, Nielsen J, Chen J, Liu L. DCEO Biotechnology: Tools To Design, Construct, Evaluate, and Optimize the Metabolic Pathway for Biosynthesis of Chemicals. Chem Rev 2017; 118:4-72. [DOI: 10.1021/acs.chemrev.6b00804] [Citation(s) in RCA: 109] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Xiulai Chen
- State
Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key
Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Cong Gao
- State
Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key
Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Liang Guo
- State
Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key
Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Guipeng Hu
- State
Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key
Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Qiuling Luo
- State
Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key
Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Jia Liu
- State
Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key
Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Jens Nielsen
- Department
of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg SE-412 96, Sweden
- Novo
Nordisk Foundation Center for Biosustainability, Technical University of Denmark, DK2800 Lyngby, Denmark
| | - Jian Chen
- State
Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Key
Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Liming Liu
- State
Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Department
of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg SE-412 96, Sweden
- Key
Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| |
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