Production of pyranoanthocyanins using Escherichia coli co-cultures

Akdemir, Hülya; Silva, Adilson; Zha, Jian; Zagorevski, Dmitri V.; Koffas, Mattheos

doi:10.1016/j.ymben.2019.05.008

Cited by 51 publications

(22 citation statements)

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“…Modular co‐culture engineering has recently emerged as a robust method for biosynthesis of a variety of natural products. [ 12–17 ] In particular, a series of two‐strain co‐culture systems has been developed for producing flavonoid natural products, such as naringenin, [ 18,19 ] apigetrin, [ 20 ] resveratrol, [ 21 ] and pyranoanthocyanins, [ 22 ] all of which showed improved production performance. On the other hand, co‐culture systems composed of three or more strains have also been developed for producing natural products with complex biosynthesis pathways, such as rosmarinic acid and anthocyanins, [ 23,24 ] which demonstrates the potential of using polycultures to better balance the biosynthetic pathway.…”

Section: Introductionmentioning

confidence: 99%

Constructing E. coli Co‐Cultures for De Novo Biosynthesis of Natural Product Acacetin

Wang

Shao

et al. 2020

Biotechnology Journal

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Modular co‐culture engineering is an emerging approach for biosynthesis of complex natural products. In this study, microbial co‐cultures composed of two and three Escherichia coli strains, respectively, are constructed for de novo biosynthesis of flavonoid acacetin, a value‐added natural compound possessing numerous demonstrated biological activities, from simple carbon substrate glucose. To this end, the heterologous biosynthetic pathway is divided into different modules, each of which is accommodated in a dedicated E. coli strain for functional expression. After the optimization of the inoculation ratio between the constituent strains, the engineered co‐cultures show a 4.83‐fold improvement in production comparing to the mono‐culture controls. Importantly, cultivation of the three‐strain co‐culture in shake flasks result in the production of 20.3 mg L−1 acacetin after 48 h. To the authors' knowledge, this is the first report on acacetin de novo biosynthesis in a heterologous microbial host. The results of this work confirm the effectiveness of modular co‐culture engineering for complex flavonoid biosynthesis.

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Section: Introductionmentioning

confidence: 99%

Constructing E. coli Co‐Cultures for De Novo Biosynthesis of Natural Product Acacetin

Wang

Shao

et al. 2020

Biotechnology Journal

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“…Metabolic engineering of pathway enzymes for microbial production of flavonoids proves to be a promising way of supplying flavonoid compounds for industrial applications. It also allows the biosynthesis of rare flavonoid compounds, such as pyranoanthocyanins (Akdemir et al., 2019; Solopova et al., 2019). With the understanding of pathway enzymes, researchers have successfully reconstituted the biosynthetic pathways of various flavonoid compounds in E. coli , S. cerevisiae , S. venezuelae , and C. glutamicum .…”

Section: Conclusion and Future Perspectivesmentioning

confidence: 99%

Pathway enzyme engineering for flavonoid production in recombinant microbes

Zha

Gong

et al. 2019

Metabolic Engineering Communications

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Metabolic engineering of microbial strains for the production of flavonoids of industrial interest has attracted great attention due to its promising advantages over traditional extraction approaches, such as independence of plantation, facile downstream separation, and ease of process and quality control. However, most of the constructed microbial production systems suffer from low production titers, low yields and low productivities, restricting their commercial applications. One important reason of the inefficient production is that the expression conditions and the detailed functions of the flavonoid pathway enzymes are not well understood. In this review, we have collected the biochemical properties, structural details, and genetic information of the enzymes in the flavonoid biosynthetic pathway as a guide for the expression and analysis of these enzymes in microbial systems. Additionally, we have summarized the engineering approaches used in improving the performances of these enzymes in recombinant microorganisms. Major challenges and future directions on the flavonoid pathway are also discussed.

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“…The excellent copigmentation effect of the BFSA group may be contributed by the molar ratio close to 1:30 when 300 mg/L sinapic acid was added before fermentation. Meanwhile, unlike the pyranoanthocyanins derived from coumaric acid and ferulic acid, 10-syringyl-pyranocyanidin-3-rutinoside (derived from sinapic acid) cannot be produced by enzymatic reaction but can be directly produced [ 37 , 38 ]. A large number of anthocyanin monomers were retained before alcohol fermentation, which is conducive to the production of pyranoanthocyanins.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging

Zhao

Sun

et al. 2021

Molecules

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Cherries are rich in bioactive phenolic compounds and are often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. The study aimed to utilize sinapic acid and grape tannins in cherry wine to maintain a high fraction in the colored forms of anthocyanins, in order to maximize the color intensity, the latter being associated with good product quality. The effects on the anthocyanin profile and on color parameters of copigments, utilizing spectral measurement combined with UPLC-MS quantitative analysis, have been evaluated in sweet cherry wines. The copigmentation effect of sinapic acid and grape tannin was accompanied by the bathochromic shift and the hyperchromic effect, which lead to an increase in color intensity (lower L*, higher a* and b*). During the aging process, sinapic and grape tannin increased the content of pyranoanthocyanins in cherry wine, especially the addition of sinapic acid makes the cherry wine generate 10-syringyl-pyranocyanidin-3-rutinoside. These results demonstrate that sinapic acid is suitable for adding before alcohol fermentation, while grape tannins can be added before aging.

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Production of pyranoanthocyanins using Escherichia coli co-cultures

Cited by 51 publications

References 50 publications

Constructing E. coli Co‐Cultures for De Novo Biosynthesis of Natural Product Acacetin

Constructing E. coli Co‐Cultures for De Novo Biosynthesis of Natural Product Acacetin

Pathway enzyme engineering for flavonoid production in recombinant microbes

Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging

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