Triacylglycerol is produced from starch and polar lipids in the green alga Dunaliella tertiolecta.
Triacylglycerol is produced from starch and polar lipids in the green alga Dunaliella tertiolecta.
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DOI：
10.1093/jxb/erx280
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发表时间：
2017-10-13
影响因子：
6.9
通讯作者：
Avidan O
中科院分区：
文献类型：
--
作者：
Pick U;Avidan O
在杜氏藻中，三酰甘油（TAG）生物合成的主要碳源是淀粉，在氮缺乏的情况下，其生产先于TAG。耐盐的绿色杜氏藻在氮（N）缺乏时积累的淀粉和三酰甘油（TAG）分别占细胞总碳的70%和10-15%。本研究的目的是阐明TAG，淀粉和极性脂质（PLs）的生物合成之间的相互关系，在这一时期。使用[14 C]碳酸氢盐的脉冲标记来标记淀粉，使用[14 C]棕榈酸（PlA）来标记脂质。测量14 C向TAG的转移并用于计算合成速率。TAG中大约三分之二的碳来自淀粉，三分之一是通过直接CO2同化重新产生的。由预成型PL的降解产生的水平估计是非常小的。大多数从头合成涉及脂肪酸转移通过PL期间的第一天的N剥夺。结果表明，在氮剥夺的早期阶段，光合碳同化产生的淀粉被用于合成TAG。来自PL的转酰化是TAG生物合成的第二个主要贡献者。利用淀粉进行TAG生物合成可能具有优化藻类中TAG生物合成的生物技术应用。
The major carbon source for triacylglycerol (TAG) biosynthesis in Dunaliella is starch, whose production precedes that of TAG under nitrogen deprivation. The halotolerant green alga Dunaliella tertiolecta accumulates starch and triacylglycerol (TAG) amounting to 70% and 10–15% of total cellular carbon, respectively, when exposed to nitrogen (N) deprivation. The purpose of this study was to clarify the inter-relationships between the biosynthesis of TAG, starch, and polar lipids (PLs) in this alga. Pulse labeling with [14C]bicarbonate was utilized to label starch and [14C]palmitic acid (PlA) to label lipids. Transfer of 14C into TAG was measured and used to calculate rates of synthesis. About two-thirds of the carbon in TAG originates from starch, and one-third is made de novo by direct CO2 assimilation. The level made from degradation of pre-formed PLs is estimated to be very small. Most of the de novo synthesis involves fatty acid transfer through PLs made during the first day of N deprivation. The results suggest that starch made by photosynthetic carbon assimilation at the early stages of N deprivation is utilized for synthesis of TAG. Trans-acylation from PLs is the second major contributor to TAG biosynthesis. The utilization of starch for TAG biosynthesis may have biotechnological applications to optimize TAG biosynthesis in algae.
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影响因子：
6.9
作者：
Avidan O;Pick U
通讯作者：
Pick U
影响因子：
7.4
作者：
BENAMOTZ, A;SHAISH, A;AVRON, M
通讯作者：
AVRON, M
DOI：
10.1016/j.bbalip.2016.03.021
发表时间：
2016-09-01
影响因子：
4.8
作者：
Bates, Philip D.
通讯作者：
Bates, Philip D.
影响因子：
11.6
作者：
Li, Xiaobo;Moellering, Eric R.;Benning, Christoph
通讯作者：
Benning, Christoph
影响因子：
7.4
作者：
Juergens, Matthew T.;Disbrow, Bradley;Shachar-Hill, Yair
通讯作者：
Shachar-Hill, Yair