Improving the production of punicic acid in baker’s yeast by engineering genes in acyl channeling processes and adjusting precursor supply
Loading...
Date
Citation for Previous Publication
Wang, J., Xu, Y., Holic, R., Yu, X., Singer, S. D., & Chen, G. (2021). Improving the Production of Punicic Acid in Baker’s Yeast by Engineering Genes in Acyl Channeling Processes and Adjusting Precursor Supply. Journal of Agricultural and Food Chemistry, 69(33), 9616–9624. https://doi.org/10.1021/acs.jafc.1c03256
Link to Related Item
Abstract
Description
ABSTRACT
Punicic acid (PuA) is a high-value edible conjugated fatty acid with strong bioactivities and has important potential applications in nutraceutical, pharmaceutical, feeding and oleochemical industries. Since the production of PuA is severely limited by the fact that its natural source (pomegranate seed oil) is not readily available on a large scale, there is a considerable interest in understanding the biosynthesis and accumulation of this plant-based unusual fatty acid in transgenic microorganisms to support the rational design of biotechnological approaches for PuA production via fermentation. Here we tested the effectiveness of genetic engineering and precursor supply in PuA production in the model yeast strain Saccharomyces cerevisiae. The results revealed that the combination of precursor feeding and co-expression of selected genes in acyl channeling processes created an effective ‘Push-Pull’ approach to increase PuA content, which could prove valuable in future efforts to produce PuA in industrial yeast and other microorganisms via fermentation.
Item Type
http://purl.org/coar/resource_type/c_6501 http://purl.org/coar/version/c_970fb48d4fbd8a85
Alternative
Other License Text / Link
Language
en