Enhancement of antroquinonol production via the overexpression of 4-hydroxybenzoate polyprenyltransferase biosynthesis-related genes in Antrodia cinnamomea

Liu, Xiaofeng; Xia, Yongjun; Zhang, Yao; Liang, Lihong; Xiong, Zhiqiang; Wang, Guangqiang; Song, Xin; Ai, Lianzhong

doi:10.1016/j.phytochem.2021.112677

Cited by 7 publications

(9 citation statements)

References 39 publications

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“…Pharmacology and medicine are two areas in parallel; therefore, finding bioactive compounds to apply in biomedicine is a necessity, and genetic engineering can widen the options and possibilities of mushrooms. In this case, Antrodia cinnamomea was used to produce active compounds with potential in pharmacology and medicine applying genetic engineering (Liu et al ., 2021a). These several well‐being positive aspects of the different extracts promoted an increased frequency mushroom intake in order to take advantage of their high‐value bioactive compounds.…”

Section: Bioactive Properties From Mushroomsmentioning

confidence: 99%

Update on potential of edible mushrooms: high‐value compounds, extraction strategies and bioactive properties

López‐Hortas

Flórez‐Fernández

Torres

et al. 2022

Int J of Food Sci Tech

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The traditional and growing importance of mushrooms due to their rich composition in nutritive and bioactive compounds converts the whole feedstock and their fractions into versatile attractive ingredients for food and nutraceuticals. The processing conditions are critically relevant to selectively recover highvaluable compounds in a sustainable way. This short review, covering scientific papers published in the last 2 years, offers an updated vision of the study and applications of edible mushroom bioactive compounds, covering aspects in relation to the novelties in the cultivation, isolation, identification, characterisation of chemical and biological properties, extraction technologies and purification, as well as food applications, particularly in novel foods.

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Section: Bioactive Properties From Mushroomsmentioning

confidence: 99%

Update on potential of edible mushrooms: high‐value compounds, extraction strategies and bioactive properties

López‐Hortas

Flórez‐Fernández

Torres

et al. 2022

Int J of Food Sci Tech

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“…This method consists of three main steps: protoplast acquisition, uptake of transforming plasmids, and growth of transformants on selective media (Liu and Friesen, 2012). In these protocols, cell wall-degrading enzymes (CWDEs) (mainly cellulase, Driselase from Trichoderma sp., lysing enzyme, 1,3-glucanase, and chitinase) are used to degrade the cell wall of fungal hyphae or germinated spores to successfully obtain high concentrations of protoplasts, which is a prerequisite for PEG-mediated protoplast transformation (Wei et al, 2010;Liu and Friesen, 2012;Wang et al, 2018;Lim et al, 2021;Liu et al, 2021). Shimizu et al found that lysis of Paecilomyces fumosoroseus mycelia for 3 h with 10 mg ml −1 driselase or 1 mg ml −1 chitinase produced 2.6 × 10 7 protoplasts ml −1 or 7.6 × 10 6 protoplasts ml −1 , respectively (Shimizu et al, 1989).…”

Section: Plasmid Dna (μG) Number Of Transformantsmentioning

confidence: 99%

Development of Cordyceps javanica BE01 with enhanced virulence against Hyphantria cunea using polyethylene glycol-mediated protoplast transformation

Wang

Chen

2022

Front. Microbiol.

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Cordyceps javanica has promising application prospects as an entomopathogenic fungus with a wide range of hosts. To enhance the virulence of C. javanica, a polyethylene glycol (PEG)-mediated protoplast genetic transformation system was constructed. Strains overexpressing the subtilisin-like protease genes CJPRB and CJPRB1 and the tripeptidyl peptidase gene CJCLN2-1 were constructed with this system, and the effects of these strains on Hyphantria cunea were tested. The aminoglycoside G418 was used at 800 μg ml−1 to screen the transformants. C. javanica hyphae were degraded with an enzyme mixture to obtain protoplasts at 1.31 × 107 protoplasts ml−1. The transformation of 2 μg of DNA into 1,000 protoplasts was achieved with 20% PEG2000, and after 6 h of recovery, the transformation efficiency was 12.33 ± 1.42 transformants μg−1 plasmid. The LT50 values of CJPRB, CJPRB1, and CJCLN2-1-overexpressing C. javanica strains were 1.32-fold, 2.21-fold, and 2.14-fold higher than that of the wild-type (WT) strain, respectively. The three overexpression strains showed no significant differences from the WT strain in terms of colony growth, conidial yield, and conidial germination rate. However, the infection rate of the CJPRB1 strain was faster than that of the WT strain, with infection occurring within 4–5 days. The CJCLN2-1 strain had a significantly higher mortality rate than the WT strain within 4–10 days after infection. A C. javanica genetic transformation system was successfully constructed for the first time, and an overexpression strain exhibited enhanced virulence to H. cunea compared with the WT strain.

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“…Although previous studies have shown that the biosynthetic pathway of AQ is related to UQ synthesis, and the 4-hydroxybenzoate polyprenyltransferase is important to AQ biosynthesis (Liu et al, 2021 ), the effect of other key enzymes of related to UQ synthesis on AQ biosynthesis remains unclear. Agrobacterium tumefaciens could integrate the T-DNA region of the Ti plasmid into the host genome (Bourras et al, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Genetic evidence for the requirements of antroquinonol biosynthesis byAntrodia camphorataduring liquid-state fermentation

Xia

Zhou

Liang

et al. 2021

Journal of Industrial Microbiology and Biotechnology

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The solid-state fermentation of Antrodia camphorata could produce a variety of ubiquinone compounds, such as antroquinonol (AQ), AQB, 4-acetyl-AQB and so on. However, ubiquinone compounds are hardly synthesized during liquid-state fermentation (LSF) and the mechanism of synthesis remain unclear. To investigates the influence of different precursors on the synthesis of AQ, three exogenous precursors (ubiquinone 0, UQ0; farnesol and farnesyl diphosphate, FPP) were used in LSF. The results showed that UQ0 successfully induced AQ production; however, farnesol and FPP did not play a role in producing AQ. The results of fermentation experiments show that the precursor that restricts the synthesis of AQ is the quinone ring, not the isoprene side chain. An efficient Agrobacterium-mediated transformation system of A. camphorata was established. Exogenous genes were effectively integrated into the genome of A. camphorata using this system. Then, we overexpressed a series of genes for quinone ring modification (coq2-6) and isoprene synthesis (HMGR, fps) by using the ATMT transformation system, which endogenously increased the content of intracellular precursor for AQ biosynthesis in A. camphorata. The results showed that overexpression of genes for isoprene side chain synthesis could not increase the yield of AQ, but overexpression of coq2 and coq5 could significantly increase AQ production. This is consistent with the results of the fermentation experiment with the addition of precursors. It indicated that the A. camphorata lack the ability to modify the quinone ring of AQ during LSF. Of the modification steps, prenylation of UQ0 is the key step of AQ biosynthesis during LSF. The result will help us to understand the genetic evidence for the requirements of antroquinonol biosynthesis in A. camphorata.

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Enhancement of antroquinonol production via the overexpression of 4-hydroxybenzoate polyprenyltransferase biosynthesis-related genes in Antrodia cinnamomea

Cited by 7 publications

References 39 publications

Update on potential of edible mushrooms: high‐value compounds, extraction strategies and bioactive properties

Update on potential of edible mushrooms: high‐value compounds, extraction strategies and bioactive properties

Development of Cordyceps javanica BE01 with enhanced virulence against Hyphantria cunea using polyethylene glycol-mediated protoplast transformation

Genetic evidence for the requirements of antroquinonol biosynthesis byAntrodia camphorataduring liquid-state fermentation

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