A new carbon catabolite repression mutation of Escherichia coli, mlc∗, and its use for producing isobutanol

Journal of Bioscience and Bioengineering
N Nakashima, T Tamura

Abstract

Sugar derived from biomass is usually a mixture of glucose and other sugars. When mixed sugars are fed to Escherichia coli, glucose is preferentially utilized while other sugars remain unutilized. This phenomenon is known as carbon catabolite repression (CCR). To utilize mixed sugars effectively, we isolated a new E. coli mutant that is negative for CCR. The mutant strain was revealed to have a nucleotide substitution at the promoter region of mlc encoding a global transcriptional repressor for carbohydrate metabolism. The identified mutation, named mlc∗, was a promoter-up type, and the mlc∗ promoter exhibited 17-fold higher activity than the wild-type mlc promoter. Therefore, the mlc∗ mutation causes Mlc overexpression and a shortage of PtsG, which is a glucose-specific permease that is repressed by Mlc. The disruption of ptsG (ΔptsG) is known to induce a CCR-negative phenotype; the mlc∗ strain also exhibits the same phenotype via the same mechanism. As a sample application of the mlc∗ strain, we produced isobutanol from mixed sugars. Using glucose-xylose mixed sugar, the mlc∗ strain produced 1.4-fold more isobutanol than the parental wild-type strain. Also, the mlc∗ strain produced similar or greater amounts of isobutanol tha...Continue Reading

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Citations

Feb 21, 2014·International Journal of Molecular Sciences·Nobutaka Nakashima, Kentaro Miyazaki
Nov 12, 2013·Applied and Environmental Microbiology·Nobutaka NakashimaTomohiro Tamura
Apr 30, 2013·Current Opinion in Chemical Biology·Luisa S GronenbergJames C Liao
Nov 2, 2014·Applied Microbiology and Biotechnology·Hironaga AkitaTamotsu Hoshino
Oct 9, 2016·AMB Express·Hironaga AkitaTamotsu Hoshino
Mar 25, 2019·Applied and Environmental Microbiology·Alekhya GovindarajuBreah LaSarre
Apr 12, 2015·Molecular Systems Biology·Rutger HermsenTerence Hwa
Oct 28, 2017·Journal of Agricultural and Food Chemistry·Mukesh SainiYun-Peng Chao
Sep 7, 2021·World Journal of Microbiology & Biotechnology·Pengfei GuQiang Li

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