精准发酵

从头合成咖啡酸的整合型大肠杆菌构建与发酵优化

  • 刘梦媛 ,
  • 吴瑕 ,
  • 任娟 ,
  • 查健
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  • (陕西科技大学 食品科学与工程学院, 陕西 西安, 710021)
第一作者:硕士研究生(查健副教授为通信作者,E-mail:zhajian1985@sust.edu.cn)

收稿日期: 2025-12-09

  修回日期: 2026-01-21

  网络出版日期: 2026-06-24

基金资助

陕西省重点研发计划项目(2023-YBSF-260)

Construction and fermentation optimization of an integrative Escherichia coli strain for de novo synthesis of caffeic acid

  • LIU Mengyuan ,
  • WU Xia ,
  • REN Juan ,
  • ZHA Jian
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  • (School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China)

Received date: 2025-12-09

  Revised date: 2026-01-21

  Online published: 2026-06-24

摘要

咖啡酸是一种重要的酚酸类化合物,在食品、药品、保健品等领域应用广泛。咖啡酸的微生物合成方式近年来受到广泛关注,其中,重组大肠杆菌具有最高产量。然而,现有大肠杆菌体系普遍使用重组质粒表达咖啡酸合成途径基因,需外源添加抗生素,存在菌株不稳定、生产成本较高、抗性基因扩散等问题。为此,该研究通过基因整合,构建了以葡萄糖为底物、从头合成咖啡酸的整合型重组大肠杆菌菌株。通过比较不同来源的羟基化酶、选取大肠杆菌基因组的不同整合位点、优化基因拷贝数,获得了咖啡酸合成途径基因整合的三拷贝菌株CA8,其在摇瓶中发酵可产生488 mg/L咖啡酸。进一步对发酵培养基、接种量、诱导剂浓度进行单因素优化,可将摇瓶产量提升至598 mg/L。在此基础上,在5 L发酵罐中对CA8菌株进行补料分批发酵,咖啡酸产量达到1.55 g/L。该研究为咖啡酸及其他植物天然产物的高效微生物合成提供了参考。

本文引用格式

刘梦媛 , 吴瑕 , 任娟 , 查健 . 从头合成咖啡酸的整合型大肠杆菌构建与发酵优化[J]. 食品与发酵工业, 2026 , 52(11) : 27 -35 . DOI: 10.13995/j.cnki.11-1802/ts.045447

Abstract

Caffeic acid is an important phenolic acid compound widely used in food, biomedical, and nutraceutical industries.Its microbial biosynthesis receives increasing attention, and the highest production titer is achieved in recombinant Escherichia coli.However, in all the reported E.coli systems, the pathway genes for caffeic acid biosynthesis are expressed episomally, requiring antibiotic supplementation during fermentation.These lead to strain instability, high production costs, and dissemination of antibiotic-resistance genes.To this end, the biosynthetic pathway genes were inserted into E.coli genome for the construction of an integrative strain capable of de novo biosynthesis of caffeic acid from glucose.Via comparison of hydroxylases from various sources, comparison of various gene integration sites, and optimization of gene copy number, a three-copy strain CA8 was obtained via gene integration in three sites, and the corresponding titer of caffeic acid in shake flasks reached 488 mg/L.Further optimization of fermentation media, inoculation size, and inducer concentration promoted the titer to 598 mg/L in shake flasks.Under the optimal condition, this recombinant strain produced 1.55 g/L of caffeic acid in a 5 L bioreactor using fed-batch fermentation.This study provides guidance to efficient microbial biosynthesis of caffeic acid and other plant natural products.

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