Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances

Forti, Luca; Mauro, Simone Di; Cramarossa, Maria Rita; Filippucci, Sara; Turchetti, Benedetta; Buzzini, Pietro

doi:10.3390/molecules200610377

Cited by 37 publications

(22 citation statements)

References 99 publications

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“…Examples of such yeasts include Kluyveromyces lactis, Yarrowia lipolytica and Schizosaccharomyces pombe. The usefulness of non-Saccharomyces yeasts in biotransformations of certain substrates into aroma compounds with whole-cell or resting cell systems are well-documented [14]. This has been a popular way of producing aroma compounds as it can allow for the assembly of regio-and stereoselective compounds under mild and mostly solvent-free conditions.…”

Section: Yeast As a Recombinant Host For Bioflavour Productionmentioning

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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Section: Yeast As a Recombinant Host For Bioflavour Productionmentioning

confidence: 99%

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

Wyk¹,

Kroukamp²,

Pretorius³

2018

Preprint

View full text Add to dashboard Cite

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“…Biocatalysis has become increasingly powerful for the efficient synthesis of optically pure pharmaceuticals, agrochemicals, food ingredients, nutraceuticals and fragrances (Borelli and Trono, 2015;Forti et al, 2015;Narancic et al, 2015;Min et al 2016;Truppo, 2017;Fernández-Lucas et al, 2017). A key challenge in biocatalysis is to overcome the poor solubility in aqueous media for many organic molecules of interest (Makshakova et al, 2012;Karbalaei-Heidari et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Biophysical characterization of the inactivation ofE. colitransketolase by aqueous co-solvents

Morris

García-Arrazola

Rios‐Solis

et al. 2020

Preprint

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Transketolase (TK) has been previously engineered, using semi-rational directed evolution and substrate walking, to accept increasingly aliphatic, cyclic and then aromatic substrates. This has ultimately led to the poor water solubility of new substrates, as a potential bottleneck to further exploitation of this enzyme in biocatalysis. Here we used a range of biophysical studies to characterise the response of both E. coli apo-and holo-TK activity and structure to a range of commonly used polar organic co-solvents: acetonitrile (MeCN), nbutanol (nBuOH), ethyl acetate (EToAc), isopropanol (iPrOH), and tetrahydrofuran (THF).The mechanism of enzyme deactivation was found to be predominantly via solvent-induced local unfolding. Holo-TK is thermodynamically more stable than apo-TK and yet for four of the five co-solvents it retained less activity than apo-TK after exposure to organic solvents, indicating that solvent tolerance was not correlated to global conformational stability. The cosolvent concentrations required for complete enzyme inactivation was inversely proportional to co-solvent log(P), while the unfolding rate was directly proportional, indicating that the solvents interact with and partially unfold the enzyme through hydrophobic contacts.Aggregation was not found to be the driving mechanism of enzyme inactivation, but was in some cases an additional impact of solvent-induced local or global unfolding.TK was found to be tolerant to 15% (v/v) iPrOH, 10% (v/v) MeCN, or 6% (v/v) nBuOH over 3 hours. This work indicates that future attempts to engineer the enzyme to better tolerate co-solvents should focus on increasing the stability of the protein to local unfolding, particularly in and around the cofactor-binding loops.

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“…Examples of such yeasts include Kluyveromyces lactis, Yarrowia lipolytica and Schizosaccharomyces pombe. The usefulness of non-Saccharomyces yeasts in the biotransformations of certain substrates into aroma compounds with whole-cell or resting cell systems are well-documented [14]. This has been a popular way of producing aroma compounds as it can allow for the assembly of regio-and stereoselective compounds under mild and mostly solvent-free conditions.…”

Section: Introductionmentioning

confidence: 99%

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

2018

View full text Add to dashboard Cite

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.

show abstract

Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances

Cited by 37 publications

References 99 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

Biophysical characterization of the inactivation ofE. colitransketolase by aqueous co-solvents

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

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