Cloning and characterization of enoate reductase with high β-ionone to dihydro-β-ionone bioconversion productivity

Liao, Shiyong; Cao, Fuliang; Zhao, Linguo; Pei, Jianjun; Tang, Feng

doi:10.1186/s12896-018-0438-x

Cited by 13 publications

(10 citation statements)

References 39 publications

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“…Hedycaryol acts as a defense compound in plants (Liang et al, 2018), while biological and ecological roles of the bacterial hedycaryol remains unknown. Ionone and dihydroionone are aromatic compounds with a great interest to fragrance industry, however, their functional role have yet not been described in bacteria (Zhang et al, 2018). Furthermore, it is interesting to note that in bacteria several long fatty acids, pyrazines, and their derivatives are strong phylogenetic signals.…”

Section: Volatiles With a Strong Phylogenetic Signalmentioning

confidence: 99%

Sixty-One Volatiles Have Phylogenetic Signals Across Bacterial Domain and Fungal Kingdom

et al. 2020

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Microorganisms are diverse in their genome sequences and subsequently in their encoded metabolic pathways, which enabled them to adapt to numerous environmental conditions. They produce thousands of small molecules, many of which are volatiles in nature and play important roles in signaling in intra-and inter-species to kingdom and domain interactions, survival, or virulence. Many of these compounds have been studied, characterized, and organized in the mVOC 2.0 database. However, such dataset has not been investigated comprehensively in terms of its phylogeny to determine key volatile markers for certain taxa. It was hypothesized that some of the volatiles described in the mVOC 2.0 database could function as a phylogenetic signal since their production is conserved among certain taxa within the microbial evolutionary tree. Our meta-analysis revealed that some volatiles were produced by a large number of bacteria but not in fungal genera such as dimethyl disulfide, acetic acid, 2-nonanone, dimethyl trisulfide, 2-undecanone, isovaleric acid, 2-tridecanone, propanoic acid, and indole (common bacterial compounds). In contrast, 1-octen-3-ol, 3-octanone, and 2-pentylfuran (common fungal compounds) were produced primarily by fungal genera. Such chemical information was further confirmed by investigating genomic data of publicly available databases revealing that bacteria or fungi harbor gene families involved in these volatiles' biosynthesis. Our phylogenetic signal testing identified 61 volatiles with a significant phylogenetic signal as demonstrated by phylogenetic D statistic P-value < 0.05. Thirty-three volatiles were phylogenetically conserved in the bacterial domain (e.g., cyclocitral) compared to 17 volatiles phylogenetically conserved in the fungal kingdom (e.g., aristolochene), whereas 11 volatiles were phylogenetically conserved in genera from both bacteria and fungi (e.g., geosmin). These volatiles belong to different chemical classes such as heterocyclic compounds, long-chain fatty acids, sesquiterpenoids, and aromatics. The performed approaches serve as a starting point to investigate less explored volatiles with potential roles in signaling, antimicrobial therapy, or diagnostics.

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Section: Volatiles With a Strong Phylogenetic Signalmentioning

confidence: 99%

Sixty-One Volatiles Have Phylogenetic Signals Across Bacterial Domain and Fungal Kingdom

et al. 2020

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“…To bypass the issue associated with the inefficiency of the DBR1 module for dihydro-β-ionone synthesis in vivo, we intended to overexpress DBR1 in another E. coli strain for the efficient conversion of β-ionone, as previously reported . Different copy number plasmids carrying AaDBR1 were constructed and transformed into E.…”

Section: Resultsmentioning

confidence: 99%

“…This critical finding suggests that plants contain a specific enzyme that can convert β-ionone to dihydro-β-ionone. Subsequently, our group identified a double bond reductase 1 (DBR1) that was previously reported to convert artemisinic aldehyde into dihydroartemisinic aldehyde and could also convert β-ionone into dihydro-β-ionone. , Fortunately, the biosynthetic pathway of β-ionone has been elucidated and originates from the isoprenoid pathway using β-carotene as a direct precursor with subsequent degradation by carotenoid cleavage dioxygenases (CCDs) . CCD1, CCD4, and CCD7 were identified as cleaving β-carotene at 9, 10 (9′, 10′) double bond to generate β-ionone. − Recently, we proved that dihydro-β-ionone could be prepared from artificial carotenoids (β-apo-8′-carotenal, an artificial substrate with greater water solubility than β-carotene) in vitro by cascading CCD1 and DBR1 .…”

Section: Introductionmentioning

confidence: 99%

De Novo Synthesis of Dihydro-β-ionone through Metabolic Engineering and Bacterium-Yeast Coculture

Qi,

Tong,

et al. 2024

J. Agric. Food Chem.

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Dihydro-β-ionone is a common type of ionone used in the flavor and fragrance industries because of its characteristic scent. The production of flavors in microbial cell factories offers a sustainable and environmentally friendly approach to accessing them, independent of extraction from natural sources. However, the native pathway of dihydro-β-ionone remains unclear, hindering heterologous biosynthesis in microbial hosts. Herein, we devised a microbial platform for de novo syntheses of dihydro-β-ionone from a simple carbon source with glycerol. The complete dihydro-β-ionone pathway was reconstructed in Escherichia coli with multiple metabolic engineering strategies to generate a strain capable of producing 8 mg/L of dihydro-β-ionone, although this was accompanied by a surplus precursor β-ionone in culture. To overcome this issue, Saccharomyces cerevisiae was identified as having a conversion rate for transforming β-ionone to dihydro-β-ionone that was higher than that of E. coli via whole-cell catalysis. Consequently, the titer of dihydro-β-ionone was increased using the E. coli-S. cerevisiae coculture to 27 mg/L. Our study offers an efficient platform for biobased dihydro-β-ionone production and extends coculture engineering to overproducing target molecules in extended metabolic pathways.

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“…Notably, the increase in dihydro‐ α ‐ionone and dihydro‐ β ‐ionone content in L. fermentum PCC‐fermented samples suggests the presence and activity of enoate reductase (ER) in the strain. ERs facilitate the hydrogenation of ionones to their dihydro‐ form via asymmetric reduction of electron‐poor alkenes (Zhang et al, 2018). They have great biotechnological value as they function under mild reaction conditions with high chemo‐, regio‐ and stereoselectivity (Zhang et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

“…ERs facilitate the hydrogenation of ionones to their dihydro‐ form via asymmetric reduction of electron‐poor alkenes (Zhang et al, 2018). They have great biotechnological value as they function under mild reaction conditions with high chemo‐, regio‐ and stereoselectivity (Zhang et al, 2018). ERs have been identified in many organisms (Richter et al, 2010), but not yet in L. fermentum PCC.…”

Section: Discussionmentioning

confidence: 99%

Biovalorization of spent Konacha tea leaves via single-culture fermentation involving wine yeasts and lactic acid bacteria

Tang¹,

Sun²,

Pua

et al. 2022

Journal of Applied Microbiology

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Aims:The objective of this study was to explore the potential of fermentation as a biovalorization strategy for spent tea leaves (STL), a major agrifood waste generated from the tea extraction industry. Fermentation by wine yeasts or lactic acid bacteria (LAB) has shown promising results in previous studies across various substrates.Methods and Results: Konacha (green tea) STL slurries were inoculated with single strains of wine yeasts or LAB respectively. After a 48-h fermentation, changes in selected nonvolatile and volatile compositions were evaluated. Fermentation by LAB increased organic acid content by 5-to 7-fold (except Lactobacillus fermentum) and modulated the composition of major tea catechins, whereas wine yeast fermentation resulted in a 30% increase in amino acid content. Strain-specific production of specific volatile compounds was also observed such as butanoic acid (L. fermentum), isoamyl acetate (Pichia kluyveri) and 4-ethylphenol (L. plantarum). Conclusions: Both volatile and nonvolatile compound compositions of KonachaSTL were successfully modified via wine yeast and LAB fermentation. Significance and Impact of Study:Our findings indicate that Konacha STL is a suitable medium for biovalorization by wine yeasts or LAB via the generation of commercially useful volatile and nonvolatile compounds. Future optimizations could further render fermentation an economically viable strategy for the upcycling of STL.

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Cloning and characterization of enoate reductase with high β-ionone to dihydro-β-ionone bioconversion productivity

Cited by 13 publications

References 39 publications

Sixty-One Volatiles Have Phylogenetic Signals Across Bacterial Domain and Fungal Kingdom

Sixty-One Volatiles Have Phylogenetic Signals Across Bacterial Domain and Fungal Kingdom

De Novo Synthesis of Dihydro-β-ionone through Metabolic Engineering and Bacterium-Yeast Coculture

Biovalorization of spent Konacha tea leaves via single-culture fermentation involving wine yeasts and lactic acid bacteria

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