对于Saccharomyces cerevisiae中的高产非精神活性大麻素的双细胞质-氧体细分工程和多种代谢工程策略
Yun-Kun Ding1,2,3, Yuan Ning1,2,3, Di Xin1,2,3
1Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin, China.
Biotechnology journal
|February 20, 2024
概括
人工酵母产生高产的cannabigerol (CBG),一种具有抗微生物和抗炎功效的大麻素. 这项研究优化了酵母细胞工厂的CBG生产效率,为传统大麻种植提供了一个有希望的替代方案.
科学领域:
- 生物技术是生物技术.
- 合成生物学 合成生物学
- 代谢工程是代谢工程.
背景情况:
- 大麻醇 (CBG) 具有显著的抗微生物和抗炎性质.
- 在Cannabis sativa L.中CBG的自然丰度较低,因此需要使用替代的生产方法.
- 工程微生物宿主为大麻素生产提供了一个可扩展的平台.
研究的目的:
- 开发一个工程化的Saccharomyces cerevisiae (酵母) 细胞工厂,以提高CBG生产.
- 通过代谢工程策略克服自然CBG产量的局限性.
- 为了在受控的发酵环境中实现高度CBG生产.
主要方法:
- 在S. cerevisiae中引入CBGA生物合成途径.
- 竞争性代谢途径的动态抑制 (Erg20p调节).
- 增加CBGA生产的双细胞质-氧体细分.
- 优化细胞内NADPH和乙-CoA池的形成.
- 在5升生物反应器中进行料批发发酵,并加上微波脱碳化提取.
主要成果:
- 工程酵母菌株的CBG标位达到138毫克L-1.1.
- 代谢工程策略显著增强了CBGA和随后的CBG生产.
- 料批发发酵证明了可扩展性和效率.
- 微波辅助提取提供了有效的脱碳化.
结论:
- 酵母细胞工厂代表了高产大麻素生产的可行和高效的平台.
- 代谢工程方法可以克服在生产CBG等有价值化合物的自然限制.
- 这项研究表明了CBG用于治疗应用的可持续和可扩展生产的潜力.
相关概念视频
Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...


