Caffeic acid is a natural phenolic acid with various pharmaceutical properties, including antioxidant, anti-tumor and anti-inflammatory effects.It is also an important precursor for biosynthesis of other valuable compounds such as rosmarinic acid, chlorogenic acid and phenethyl caffeate.Therefore, caffeic acid has significant value in pharmaceutical, food, cosmetic and other industries.To achieve green and sustainable production of caffeic acid, the prephenate dehydratase gene (PHA2), which is involved in the biosynthesis of phenylalanine, was knocked out in a previously constructed caffeic acid produced Saccharomyces cerevisiae, resulting in a 42% improvement in caffeic acid production.Additionally, the anthranilate synthase gene (TRP2), which is responsible for tryptophan biosynthesis, was deleted.However, this had little effect on coffee acid production.The engineered strain was further complemented with auxotrophic marker URA3, HIS3, MET15.In a subsequent fed-batch fermentation process conducted in a 5 L bioreactor, the engineered strain achieved a caffeic acid production of 9.3 g/L, this is currently the highest reported titer of caffeic acid produced by engineered microbial cells.This study provides a foundation for the green production of caffeic acid and its derivatives.
YUAN Doudou
,
ZHOU Xiuqi
,
PANG Xueqing
,
DU Jiayan
,
ZHOU Pingping
. Metabolic engineering of Saccharomyces cerevisiae for biosynthesis of caffeic acid[J]. Food and Fermentation Industries, 2024
, 50(19)
: 17
-24
.
DOI: 10.13995/j.cnki.11-1802/ts.037718
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