Kai Zhang, Shanshan Zhao, Zhengran Wang, Ming Cheng, Wan Wang, Qian Yang
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引用次数: 0
摘要
Chaetoglobosin A (CheA)是细胞松弛素家族的一种典型结构,对多种肿瘤细胞和植物病原体具有显著的抑制作用。但其产率低、生产成本高是制约其广泛应用的主要障碍。为了提高CheA的产量,通过在缺乏CgXpp1的底盘细胞上过表达编码MFS家族外排泵的基因CgMfs,建立了一种工程菌株,该基因已被证明是CheA生物合成的负调节因子。如预期的那样,工程菌株在PDA培养基中培养10 d后,CheA的产量从63.19 mg/L显著提高到265.93 mg/L,而利用马铃薯淀粉工业废料培养10 d后,工程菌株的产量比野生型显著提高了2.93倍。金属离子的加入对CheA的产量有积极的影响,其中Cu2+的效果最好,产量达到176.92 mg/L。通过响应面优化确定最佳发酵条件,在最佳发酵条件下,该工程菌株能稳定生产CheA,产率为197.58 mg/L。本研究为降低生产成本同时提高CheA产量提供了条件,也为目标化合物的生产提供了新的策略和见解。
Construction of an Efficient Engineered Strain for Chaetoglobosin A Bioresource Production from Potato Starch Industrial Waste.
Chaetoglobosin A (CheA), a typical structure of the cytochalasin family, exhibits outstanding efficacy against a variety of tumor cells and plant pathogens. However, its low yield and high production cost are major obstacles limiting its wide application. In order to increase CheA yield, an engineered strain was established by overexpressing CgMfs, the gene encoding the MFS family's efflux pump, on chassis cells lacking CgXpp1, which have been shown to act as a negative regulator of CheA biosynthesis. As expected, the engineered strain significantly boosted CheA production from 63.19 to 265.93 mg/L after incubation in PDA medium for 10 d, whereas the yield of the engineered strain was remarkably enhanced 2.93-fold compared with the wild type, following 10 d of cultivation utilizing potato starch industrial waste. The addition of metal ions had a positive effect on CheA production, with Cu2+ being the most effective and improving production to 176.92 mg/L. The optimal fermentation conditions were determined by response surface optimization, and under the optimal conditions, the engineered strain could stably produce CheA with a yield of 197.58 mg/L. This study provided the conditions for reducing production costs while increasing CheA production, as well as new strategies and insights for the production of the target compound.
期刊介绍:
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds