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Li Y, Zhao X, Yao M, Yang W, Han Y, Liu L, Zhang J, Liu J. Mechanism of microbial production of acetoin and 2,3-butanediol optical isomers and substrate specificity of butanediol dehydrogenase. Microb Cell Fact 2023; 22:165. [PMID: 37644496 PMCID: PMC10466699 DOI: 10.1186/s12934-023-02163-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Accepted: 07/31/2023] [Indexed: 08/31/2023] Open
Abstract
3-Hydroxybutanone (Acetoin, AC) and 2,3-butanediol (BD) are two essential four-carbon platform compounds with numerous pharmaceutical and chemical synthesis applications. AC and BD have two and three stereoisomers, respectively, while the application of the single isomer product in chemical synthesis is superior. AC and BD are glucose overflow metabolites produced by biological fermentation from a variety of microorganisms. However, the AC or BD produced by microorganisms using glucose is typically a mixture of various stereoisomers. This was discovered to be due to the simultaneous presence of multiple butanediol dehydrogenases (BDHs) in microorganisms, and AC and BD can be interconverted under BDH catalysis. In this paper, beginning with the synthesis pathways of microbial AC and BD, we review in detail the studies on the formation mechanisms of different stereoisomers of AC and BD, summarize the properties of different types of BDH that have been tabulated, and analyze the structural characteristics and affinities of different types of BDH by comparing them using literature and biological database data. Using microorganisms, recent research on the production of optically pure AC or BD was also reviewed. Limiting factors and possible solutions for chiral AC and BD production are discussed.
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Affiliation(s)
- Yuchen Li
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Shandong Academy of Sciences), Jinan, 250013, China
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, China
| | - Xiangying Zhao
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Shandong Academy of Sciences), Jinan, 250013, China.
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, China.
| | - Mingjing Yao
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Shandong Academy of Sciences), Jinan, 250013, China
| | - Wenli Yang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Shandong Academy of Sciences), Jinan, 250013, China
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, China
| | - Yanlei Han
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Shandong Academy of Sciences), Jinan, 250013, China
| | - Liping Liu
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Shandong Academy of Sciences), Jinan, 250013, China
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, China
| | - Jiaxiang Zhang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Shandong Academy of Sciences), Jinan, 250013, China
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, China
| | - Jianjun Liu
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Shandong Academy of Sciences), Jinan, 250013, China
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, China
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