Genetic engineering to enhance the Ehrlich pathway and alter carbon flux for increased isobutanol production from glucose by Saccharomyces cerevisiae

Kondo, Takashi; Tezuka, Hironori; Ishii, Jun; Mizutani, Fumio; Ogino, Chiaki; Kondo, Akihiko

doi:10.1016/j.jbiotec.2012.01.022

Cited by 152 publications

(96 citation statements)

References 25 publications

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“…The formation of higher alcohols is dependent not only on the expression levels of genes directly involved in the reduction of aldehydes to alcohols, but also the genes involved in the earlier steps of the Ehrlich pathway. Expression studies have shown that overexpression of the genes encoding branched chain amino acid amino transferases (Bat1p & Bat2p) and alcohol dehydrogenases (Adh6p & Adh7p) encoded by BAT1, BAT2 ADH6 and ADH7 respectively, lead to an increase in higher alcohol formation (Kondo et al, 2012;Lilly, Bauer, Styger, Lambrechts, & Pretorius, 2006). A multi-omics approach including proteomic and metatranscriptomics could help gain a greater insight into the effects of MRPs on gene expression and enzyme activity in specified pathways.…”

Section: Saccharide and Amino Acid Profiling Of Wort Samples By Hpaecmentioning

confidence: 99%

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations

et al. 2017

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Northumbria University has developed Northumbria Research Link (NRL) to enable users to access the University's research output. Copyright © and moral rights for items on NRL are retained by the individual author(s) and/or other copyright owners. Single copies of full items can be reproduced, displayed or performed, and given to third parties in any format or medium for personal research or study, educational, or not-for-profit purposes without prior permission or charge, provided the authors, title and full bibliographic details are given, as well as a hyperlink and/or URL to the original metadata page. The content must not be changed in any way. Full items must not be sold commercially in any format or medium without formal permission of the copyright holder. The full policy is available online: http://nrl.northumbria.ac.uk/policies.html This document may differ from the final, published version of the research and has been made available online in accordance with publisher policies. To read and/or cite from the published version of the research, please visit the publisher's website (a subscription may be required.) AbstractThe effect of Maillard reaction products (MRPs), formed during the production of dark malts, on the synthesis of higher alcohols and esters in beer fermentations was investigated by headspace solid-phase microextraction GC-MS. Higher alcohol levels were significantly (p < 0.05) higher in dark malt fermentations, while the synthesis of esters was inhibited, due to possible suppression of enzyme activity and/or gene expression linked to ester synthesis. Yeast strain also affected flavour synthesis with Saccharomyces cerevisiae strain A01 producing considerably lower levels of higher alcohols and esters than S288c and L04. S288c produced approximately double the higher alcohol levels and around twenty times more esters compared to L04. Further investigations into malt type-yeast strain interactions in relation to flavour development are required to gain better understanding of flavour synthesis that could assist in the development of new products and reduce R&D costs for the industry.3

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Section: Saccharide and Amino Acid Profiling Of Wort Samples By Hpaecmentioning

confidence: 99%

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations

et al. 2017

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“…Yeast is commonly used for fusel alcohols including 2-PE production due to its capacity, robustness, and tolerance to low pH [12]. In Saccharomyces cererisiae, 2-PE biosynthesis is connected with TCA cycle, the Shikimate pathway, and the Ehrlich pathway [3,7].…”

Section: Introductionmentioning

confidence: 99%

Improving 2-Phenylethanol Production via Ehrlich Pathway Using Genetic Engineered Saccharomyces cerevisiae Strains

Zhou

Xiao

et al. 2015

Curr Microbiol

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2-phenylethanol (2-PE) is an important aromatic compound with a rose-like fragrance widely used in food industry and cosmetic manufacture. In order to obtain "natural" 2-PE, the genetically modified budding yeasts were developed and applied for the 2-PE production. The gene ARO8 encoding transaminase and the gene ARO10 encoding decarboxylase in the Ehrlich pathway were expressed in Saccharomyces cerevisiae S288c. The activities of transaminase and decarboxylase were both enhanced in the corresponding recombinant strains. Consequently, the 2-PE yield in the recombinant strains with ARO8 and ARO10 were increased by 9.3 and 16.3 %, respectively, than that in the wild strain. A co-expression vector harboring ARO8 and ARO10 was then introduced into S. cerevisiae S288c, generating the recombinant strain SPO810. The fed-batch fermentation results indicated that the 2-PE yield in SPO810 reached 2.61 g L(-1) after 60 h of cultivation, which was 36.8 % higher than that in the wild strain. These results demonstrated that the 2-PE production was significantly improved by enhanced expression of the two key enzymes encoded by ARO8 and ARO10 in the Ehrlich pathway, providing new perspectives for enhancing "natural" 2-PE production in S. cerevisiae.

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“…[22] Like n-butanol production studies, isobutanol production improved 13-fold by deleting pdc1 and upregulating kdc and adh expression to divert carbon flux from a-ketoisovalerate. [23] In native S. cerevisiae, however, a-ketoisovalerate metabolism is localized in mitochondria, and is subsequently exported to the cytosol for downstream reduction to isobutanol. Substantial advances showed that localizing the entire Ehrlich pathway to either mitochondria or cytosol could obtain equally improved titers of approximately 630 mg L À1 of isobutanol.…”

Section: G L à1mentioning

confidence: 99%

Metabolic Engineering for Advanced Biofuels Production and Recent Advances Toward Commercialization

Meadows

Kang

Lee

2017

Biotechnology Journal

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Research on renewable biofuels produced by microorganisms has enjoyed considerable advances in academic and industrial settings. As the renewable ethanol market approaches maturity, the demand is rising for the commercialization of more energy-dense fuel targets. Many strategies implemented in recent years have considerably increased the diversity and number of fuel targets that can be produced by microorganisms. Moreover, strain optimization for some of these fuel targets has ultimately led to their production at industrial scale. In this review, the recent metabolic engineering approaches for augmenting biofuel production derived from alcohols, isoprenoids, and fatty acids in several microorganisms are discussed. In addition, the successful commercialization ventures for each class of biofuel targets are discussed.

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Genetic engineering to enhance the Ehrlich pathway and alter carbon flux for increased isobutanol production from glucose by Saccharomyces cerevisiae

Cited by 152 publications

References 25 publications

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations

Improving 2-Phenylethanol Production via Ehrlich Pathway Using Genetic Engineered Saccharomyces cerevisiae Strains

Metabolic Engineering for Advanced Biofuels Production and Recent Advances Toward Commercialization

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