Identification of a TetR family regulator and a polyketide synthase gene cluster involved in growth development and butenyl-spinosyn biosynthesis of Saccharopolyspora pogona

Rang, Jie; Zhu, Zirong; Li, Yunlong; Cao, Li; He, Haocheng; Tang, Jianli; Hu, Jinjuan; Chen, Jianming; Hu, Shengbiao; Huang, Weida; Yu, Ziquan; Ding, Xuezhi; Sun, Yunjun; Xie, Qing; Xia, Liqiu

doi:10.1007/s00253-021-11105-4

Cited by 7 publications

(9 citation statements)

References 39 publications

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“…However, wild-type S. pogona has a relatively weak ability to utilize disaccharides and polysaccharides. 12 Interestingly, comparative proteomics revealed potential enhancements in the metabolic pathways of polysaccharides and glycolysis in ::sp13016 (Figure 6 and Table 2). The promotion of these pathways in butenyl-spinosyn biosynthesis was confirmed by the addition of appropriate concentrations of soluble starch to the medium, and the yield was further increased.…”

Section: ■ Discussionmentioning

confidence: 99%

Comparative Proteomics Reveals the Effect of the Transcriptional Regulator Sp13016 on Butenyl-Spinosyn Biosynthesis in Saccharopolyspora pogona

Tang

et al. 2021

J. Agric. Food Chem.

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Butenyl-spinosyn is a highly effective and broad-spectrum biopesticide produced by Saccharopolyspora pogona. However, the yield of this compound is difficult to increase because the regulatory mechanism of secondary metabolism is still unknown. Here, the transcriptional regulator Sp13016 was discovered to be highly associated with butenyl-spinosyn synthesis and bacterial growth. Overexpression of sp13016 improved butenyl-spinosyn production to a level that was 2.84-fold that of the original strain, while deletion of sp13016 resulted in a significant decrease in yield and growth inhibition. Comparative proteomics revealed that these phenotypic changes were attributed to the influence of Sp13016 on the central carbon metabolism pathway to regulate the supply of precursors. Our research helps to reveal the regulatory mechanism of butenyl-spinosyn biosynthesis and provides a reference for increasing the yield of natural products of Actinomycetes.

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Section: ■ Discussionmentioning

confidence: 99%

Comparative Proteomics Reveals the Effect of the Transcriptional Regulator Sp13016 on Butenyl-Spinosyn Biosynthesis in Saccharopolyspora pogona

Tang

et al. 2021

J. Agric. Food Chem.

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“…The share of Saccharopolyspora was 2.85% at the W4 stage, which is an antitumor agent (Liu et al, 2005); therefore, it can be used in food processing to increase the health benefits of dark tea. Additionally, Butenyl-spinosyn is produced by Saccharopolyspora, which is a strong insecticidal agent with a broad pesticidal spectrum (Rang et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Comprehensive Analysis of Bacterial Community Structure and Diversity in Sichuan Dark Tea (Camellia sinensis)

Yan²,

et al. 2021

Front. Microbiol.

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Bacteria and fungi present during pile-fermentation of Sichuan dark tea play a key role in the development of its aesthetic properties, such as color, taste, and fragrance. In our previous study, high-throughput sequencing of dark tea during fermentation revealed Aspergillus was abundant, but scarce knowledge is available about bacterial communities during pile-fermentation. In this study, we rigorously explored bacterial diversity in Sichuan dark tea at each specific stage of piling. Analysis of cluster data revealed 2,948 operational taxonomic units, which were divided into 42 phyla, 98 classes, 247 orders, 461 families, 1,052 genera, and 1,888 species. Certain members of the family Enterobacteriaceae were dominant at early stages of fermentation YC, W1, and W2; Pseudomonas at middle stage W3; and the highest bacterial diversity was observed at the final quality-determining stage W4. Noticeably, probiotics, such as Bacillus, Lactobacillus, Bifidobacterium, and Saccharopolyspora were also significantly higher at the quality-determining stage W4. Our findings might help in precise bacterial inoculation for probiotic food production by increasing the health benefits of Sichuan dark tea. This research also falls under the umbrella of the “Establish Good Health and Well-Being” Sustainable Development Goals of the United Nations Organization.

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“…Further studies are needed to explore the probiotic properties of individual fungal species and their role in nutrition enhancement. Some species of Candida, such as Candida etchellsii, Candida milleri, Candida rugosa, and Candida tropicalis, can grow on liquor waste and are used in the food and feed industries to improve nutritional value and taste and as cell factories for the production of single-cell proteins [36]. Debaryomyces hansenii (anamorph Candida famata) is also employed in the food industry for surface ripening of cheese and meat products, the production of riboflavin (vitamin B2), bioconversion of xylose into xylitol sweetener, and the biosynthesis of arabinitol and pyruvic acid [37].…”

Section: Discussionmentioning

confidence: 99%

“…The share of www.videleaf.com Saccharopolyspora was 2.85% at W4 stage, which is an antitumor agent [35], therefore, it can be used in food processing to increase health benefits of dark tea. Additionally, Butenylspinosyn is produced by Saccharopolyspora, which is a strong insecticidal agent with broad pesticidal spectrum [36].…”

Section: Discussionmentioning

confidence: 99%

Microbial Diversity in Sichuan Dark Tea during Pile-Fermentation

Yan¹,

Zhao²,

Huang³

et al. 2021

Prime Archives in Microbiology

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The fungi present during pile-fermentation of Sichuan dark tea play a pivotal role in the development of its aroma and physical characteristics. High-throughput sequencing of Sichuan dark tea during pile-fermentation revealed seven phyla, 22 classes, 41 orders, 85 families, 128 genera, and 184 species of fungi. During fermentation, the fungal diversity index declined from the W1 to W3 stages and then increased exponentially at the W4 stage. A bar plot and heatmap revealed that Aspergillus, Thermomyces, Candida, Debaryomyces, Rasamsonia, Rhizomucor, and Thermoascus were abundant during piling, of which Aspergillus was the most abundant. Cluster analysis revealed that the W4 stage of fermentation is critical for fungal growth, diversity, and the community structure in Sichuan dark tea. This study revealed the role of fungi during pile-fermentation in the development of the essence and physical characteristics of Sichuan dark tea. This study comes under one of the Sustainable Development Goals of United Nations Organization (UNO), to "Establish Good Health and Well-Being."

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Identification of a TetR family regulator and a polyketide synthase gene cluster involved in growth development and butenyl-spinosyn biosynthesis of Saccharopolyspora pogona

Cited by 7 publications

References 39 publications

Comparative Proteomics Reveals the Effect of the Transcriptional Regulator Sp13016 on Butenyl-Spinosyn Biosynthesis in Saccharopolyspora pogona

Comparative Proteomics Reveals the Effect of the Transcriptional Regulator Sp13016 on Butenyl-Spinosyn Biosynthesis in Saccharopolyspora pogona

Comprehensive Analysis of Bacterial Community Structure and Diversity in Sichuan Dark Tea (Camellia sinensis)

Microbial Diversity in Sichuan Dark Tea during Pile-Fermentation

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