Production of Vanillin by Metabolically Engineered Escherichia coli

Yoon, Sang-Hwal; Li, Cui; Kim, Jueun; Lee, Sook-Hee; Yoon, Jungmin; Choi, Myung-Suk; Seo, Weon-Taek; Yang, Jae-Kyung; Kim, Jae-Yeon; Kim, Seon-Won

doi:10.1007/s10529-005-3561-4

Cited by 52 publications

(27 citation statements)

References 88 publications

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“…Starting from ferulic acid, vanillin production was higher in 2YT medium (1.1 g L −1 ) than in LB medium (580 mg L −1 ). [163] Induction optimization involves optimization of both inducer concentration and induction time point. This procedure is rather sensitive, and thus important in fermentation optimization.…”

Section: Optimization Of Fermentation Conditionmentioning

confidence: 99%

Metabolic Engineering of Microorganisms for the Production of Natural Compounds

Park

Yang

et al. 2017

Adv. Biosys.

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Natural products have been attracting much interest around the world for their diverse applications, especially in drug and food industries. Plants have been a major source of many different natural products. However, plants are affected by weather and environmental conditions and their successful extraction is rather limited. Chemical synthesis is inefficient due to the complexity of their chemical structures involving enantioselectivity and regioselectivity. For these reasons, an alternative means of overproducing valuable natural products using microorganisms has emerged. In recent years, various metabolic engineering strategies have been developed for the production of natural products by microorganisms. Here, the strategies taken to produce natural products are reviewed. For convenience, natural products are classified into four main categories: terpenoids, phenylpropanoids, polyketides, and alkaloids. For each product category, the strategies for establishing and rewiring the metabolic network for heterologous natural product biosynthesis, systems approaches undertaken to optimize production hosts, and the strategies for fermentation optimization are reviewed. Taken together, metabolic engineering has enabled microorganisms to serve as a prominent platform for natural compounds production. This article examines both the conventional and novel strategies of metabolic engineering, providing general strategies for complex natural compound production through the development of robust microbial‐cell factories.

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Section: Optimization Of Fermentation Conditionmentioning

confidence: 99%

Metabolic Engineering of Microorganisms for the Production of Natural Compounds

Park

Yang

et al. 2017

Adv. Biosys.

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“…At different time intervals, aliquots were removed from the flask to determine the concentration of ferulic acid and vanillin and cell growth (OD 600 nm ). The plasmid, pTAHEF, was constructed as described earlier (20). Briefly, a DNA fragment containing ech and fcs, obtained from genomic DNA of Amycolatopsis sp.…”

Section: Methodsmentioning

confidence: 99%

“…The vanillin and ferulic acid (in culture broth and extracted from XAD-2 resin) were analyzed by reverse-phased HPLC analysis using a Symmetry C18 column (250 × 4.6 mm, 5 µm, Waters) with a Sentry guard column (20 × 4.6 mm, Waters) (20). Shimadzu HPLC system model 10AVp (Shimadzu, Japan) was used for the analysis and the chromatography conditions followed the previous report (20,22). Diluted culture broths or ethanol extracts from the adsorbent resin were eluted with 20 mM sodium phosphate of solvent A, adjusted to pH 6.0, and methanol of solvent B by multiphasic gradient at flow rate of 1 mL/min.…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, Escherichia coli is considered as the best choice for vanillin production because it has no vanillin degradation pathway but has welldeveloped fermentation and downstream processes (18). Because vanillin exhibits antimicrobial properties, satisfactory production of vanillin has never been realized in earlier studies using metabolically engineered E. coli (19,20). Therefore, in this paper, we will address the successful bioconversion of high concentrations of ferulic acid to vanillin by using a vanillinresistant mutant generated by NTG (N-methyl-N′-nitro-Nnitrosoguanidine) mutagenesis as well as food-graded adsorbent resin.…”

Section: Introductionmentioning

confidence: 99%

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Enhanced Vanillin Production from Recombinant E. coli Using NTG Mutagenesis and Adsorbent Resin

et al. 2007

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Vanillin production was tested with different concentrations of added ferulic acid in E. coli harboring plasmid pTAHEF containing fcs (feruloyl-CoA synthase) and ech (enoyl-CoA hydratase/aldolase) genes cloned from Amycolatopsis sp. strain HR104. The maximum production of vanillin from E. coli DH5alpha harboring pTAHEF was found to be 1.0 g/L at 2.0 g/L of ferulic acid for 48 h of culture. To improve the vanillin production by reducing its toxicity, two approaches were followed: (1) generation of vanillin-resistant mutant of NTG-VR1 through NTG mutagenesis and (2) removal of toxic vanillin from the medium by XAD-2 resin absorption. The vanillin production of NTG-VR1 increased to three times at 5 g/L of ferulic acid when compared with its wild-type strain. When 50% (w/v) of XAD-2 resin was employed in culture with 10 g/L of ferulic acid, the vanillin production of NTG-VR1 was 2.9 g/L, which was 2-fold higher than that obtained with no use of the resin.

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“…The high and variable cost of natural vanillin is due to various reasons, including limited availability of vanilla pods, fluctuations in crop yields associated with the climate, political and economic decisions, intensive cultivation, pollination, harvesting and ripening of pods. Since the use of a natural substrate or catalyst could allow the same product to be classified as natural (65), a biotechnological production of this compound is hoped for (52,54,58,67,85).…”

Section: Introductionmentioning

confidence: 99%

Microbial production of biovanillin

Converti¹,

Aliakbarian²,

Domínguez³

et al. 2010

Braz. J. Microbiol.

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This review aims at providing an overview on the microbial production of vanillin, a new alternative method for the production of this important flavor of the food industry, which has the potential to become economically competitive in the next future. After a brief description of the applications of vanillin in different industrial sectors and of its physicochemical properties, we described the traditional ways of providing vanillin, specifically extraction and chemical synthesis (mainly oxidation) and compared them with the new biotechnological options, i.e., biotransformations of caffeic acid, veratraldehyde and mainly ferulic acid. In the second part of the review, emphasis has been addressed to the factors most influencing the bioproduction of vanillin, specifically the age of inoculum, pH, temperature, type of co-substrate, as well as the inhibitory effects exerted either by excess substrate or product. The final part of the work summarized the downstream processes and the related unit operations involved in the recovery of vanillin from the bioconversion medium.

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Production of Vanillin by Metabolically Engineered Escherichia coli

Cited by 52 publications

References 88 publications

Metabolic Engineering of Microorganisms for the Production of Natural Compounds

Metabolic Engineering of Microorganisms for the Production of Natural Compounds

Enhanced Vanillin Production from Recombinant E. coli Using NTG Mutagenesis and Adsorbent Resin

Microbial production of biovanillin

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