Yeast-based biosensors: design and applications

Adeniran, Adebola; Sherer, Michael V.; Tyo, Keith E.J.

doi:10.1111/1567-1364.12203

Cited by 53 publications

(56 citation statements)

References 146 publications

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“…A promising, more recent addition to the synthetic biologist's toolbox is biosensors [72]. These genetic circuits translate a metabolic 'input' into a measurable 'output' signal like fluorescence; decoupling metabolite production from cellular growth.…”

Section: Biosensing Aroma Compounds In Yeastmentioning

confidence: 99%

The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast

2018

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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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Section: Biosensing Aroma Compounds In Yeastmentioning

confidence: 99%

The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast

2018

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“…A promising, more recent addition to the synthetic biologist's toolbox is biosensors [71]. These genetic circuits translate a metabolic 'input' into a measurable 'output' signal like fluorescence; decoupling metabolite production from cellular growth.…”

Section: Biosensing Aroma Compounds In Yeastmentioning

confidence: 99%

The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast

Wyk¹,

Kroukamp²,

Pretorius³

2018

Preprint

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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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“…Here, we present yeast grown in continuous culture systems as a novel method of mutagenicity testing. Yeast are an ideal organism for continuous culture systems because they grow robustly at room temperature, are well-established model organisms, perform well in continuous culture systems [12,23], and have been previously functionalized as biosensors [24]. Moreover, as yeast are eukaryotes, their metabolisms and DNA repair pathways are more similar to that of humans, potentially providing an advantage for mutagenicity testing when compared to bacteria.…”

Section: Introductionmentioning

confidence: 99%

Yeast grown in continuous culture systems can detect mutagens with improved sensitivity relative to the Ames test

Ong

Pence

Molik

et al. 2020

Preprint

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Continuous culture systems allow for the controlled growth of microorganisms over a long period of time. Here, we develop a novel test for mutagenicity that involves growing yeast in continuous culture systems exposed to low levels of mutagen for a period of weeks. In contrast, most microorganism-based tests for mutagenicity expose the potential mutagen to the biological reporter at a high concentration of mutagen for a short period of time. Our test improves upon the sensitivity of the well-established Ames test by at least 20-fold for each of two mutagens that act by different mechanisms (the intercalator ethidium bromide and alkylating agent methylmethane sulfonate). To conduct the tests, cultures were grown in small, inexpensive continuous culture systems in media containing (potential) mutagen, and the resulting mutagenicity of the added compound was assessed via two methods: a canavanine-based plate assay and whole genome sequencing. In the canavanine-based plate assay, we were able to detect a clear relationship between the amount of mutagen and the number of canavanine-resistant mutant colonies over a period of one to three weeks of exposure. Whole genome sequencing of yeast grown in continuous culture systems exposed to MMS demonstrated that quantification of mutations is possible by identifying the number of unique variants across each strain but with lower sensitivity than the plate-based assay. In conclusion, we propose yeast grown in continuous culture systems can provide an improved and more sensitive test for mutagenicity.

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Yeast-based biosensors: design and applications

Cited by 53 publications

References 146 publications

The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast

The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast

The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast

Yeast grown in continuous culture systems can detect mutagens with improved sensitivity relative to the Ames test

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