Upregulation of the gluconeogenesis pathway was observed by Kluyveromyces marxianus KDH1, mitigating glucose catabolite repression

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-08-30 DOI:10.1007/s10068-024-01670-5
Deok-Ho Kwon, Sol Hee Lee, Jang-Sub Lee, Suk-Jin Ha
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Abstract

Kluyveromyces marxianus was engineered to mitigate carbon catabolite repression to efficient co-fermenting mixed sugars, which are primary components of cellulosic biomass. Kluyveromyces marxianus KDH1 produced ethanol with 0.42 ± 0.01 g/g yield, and 0.67 ± 0.00 g/L·h productivity for 48 h. RNA sequencing-based transcriptomic analysis showed that genes from the glycolysis pathway, gluconeogenesis pathway, and the citric acid cycle were primarily upregulated when K. marxianus KDH1 fermented mixed sugars. Furthermore, critical genes from the gluconeogenesis pathway, such as fructose-1,6-bisphosphatase and phosphoenolpyruvate carboxykinase, were upregulated by 331.72 and 47.15-fold, respectively. Citrate synthase and malate dehydrogenase, associated with the citric acid cycle, were upregulated by 2284.62 and 7.69-fold, respectively. Enzymatic assays of fructose 1, 6-bisphosphatase indicated that K. marxianus KDH1 showed 1.87-fold higher enzymatic activity than that of the parental strain. These results provide novel information on mixed sugar co-fermentation and a new glucose fermentation process that bypasses the glycolysis pathway.

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马氏克鲁维菌 KDH1 上调了葡萄糖生成途径,减轻了葡萄糖分解抑制作用
Kluyveromyces marxianus经改造后可减轻碳代谢抑制,从而高效共发酵混合糖,而混合糖是纤维素生物质的主要成分。基于 RNA 测序的转录组分析表明,K. marxianus KDH1 发酵混合糖时,糖酵解途径、葡萄糖生成途径和柠檬酸循环的基因主要上调。此外,果糖-1,6-二磷酸酶和磷酸烯醇丙酮酸羧激酶等葡萄糖生成途径的关键基因分别上调了 331.72 倍和 47.15 倍。与柠檬酸循环有关的柠檬酸合成酶和苹果酸脱氢酶分别上调了 2284.62 倍和 7.69 倍。果糖 1,6-二磷酸酶的酶学测定表明,K. marxianus KDH1 的酶活性比亲本菌株高 1.87 倍。这些结果为混合糖共发酵和绕过糖酵解途径的新葡萄糖发酵过程提供了新的信息。
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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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