Membrane manipulation by free fatty acids improves microbial plant polyphenol synthesis.
Membrane manipulation by free fatty acids improves microbial plant polyphenol synthesis.
复制标题
DOI:
10.1038/s41467-023-40947-x
复制
发表时间:
2023-09-12
影响因子:
16.6
通讯作者:
Marienhagen, Jan
中科院分区:
文献类型:
--
作者:
Tharmasothirajan, Apilaasha;Melcr, Josef;Linney, John;Gensch, Thomas;Krumbach, Karin;Ernst, Karla Marlen;Brasnett, Christopher;Poggi, Paola;Pitt, Andrew R.;Goddard, Alan D.;Chatgilialoglu, Alexandros;Marrink, Siewert J.;Marienhagen, Jan
Microbial synthesis of nutraceutically and pharmaceutically interesting plant polyphenols represents a more environmentally friendly alternative to chemical synthesis or plant extraction. However, most polyphenols are cytotoxic for microorganisms as they are believed to negatively affect cell integrity and transport processes. To increase the production performance of engineered cell factories, strategies have to be developed to mitigate these detrimental effects. Here, we examine the accumulation of the stilbenoid resveratrol in the cell membrane and cell wall during its production using Corynebacterium glutamicum and uncover the membrane rigidifying effect of this stilbenoid experimentally and with molecular dynamics simulations. A screen of free fatty acid supplements identifies palmitelaidic acid and linoleic acid as suitable additives to attenuate resveratrol’s cytotoxic effects resulting in a three-fold higher product titer. This cost-effective approach to counteract membrane-damaging effects of product accumulation is transferable to the microbial production of other polyphenols and may represent an engineering target for other membrane-active bioproducts. The inherent toxicity of the aromatic compounds to the chassis strain hampers further improvement of bioproduction. Here, the authors show that membrane rigidifying effect of resveratrol can be attenuated by exogenous supplementation of palmitelaidic acid or linoleic acid in fermentation of Corynebacterium glutamicum.
登录
查看更多内容
影响因子:
5.9
作者:
Khurana S;Venkataraman K;Hollingsworth A;Piche M;Tai TC
通讯作者:
Tai TC
影响因子:
4
作者:
Ingolfsson, Helgi I.;Thakur, Pratima;Herold, Karl F.;Hobart, E. Ashley;Ramsey, Nicole B.;Periole, Xavier;de Jong, Djurre H.;Zwama, Martijn;Yilmaz, Duygu;Hall, Katherine;Maretzky, Thorsten;Hemmings, Hugh C., Jr.;Blobel, Carl;Marrink, Siewert J.;Kocer, Armagan;Sack, Jon T.;Andersen, Olaf S.
通讯作者:
Andersen, Olaf S.
影响因子:
1.2
作者:
Arndt, Annette;Auchter, Marc;Eikmanns, Bernhard J.
通讯作者:
Eikmanns, Bernhard J.
影响因子:
3.8
作者:
Fabris, Sabrina;Momo, Federico;Stevanato, Roberto
通讯作者:
Stevanato, Roberto
影响因子:
5.3
作者:
Engels M;Kalia M;Rahmati S;Petersilie L;Kovermann P;van Putten MJAM;Rose CR;Meijer HGE;Gensch T;Fahlke C
通讯作者:
Fahlke C