De novo biosynthesis of anthocyanins in Saccharomyces cerevisiae

FEMS Yeast Research
Michael EichenbergerMichael Naesby

Abstract

Anthocyanins (ACNs) are plant secondary metabolites responsible for most of the red, purple and blue colors of flowers, fruits and vegetables. They are increasingly used in the food and beverage industry as natural alternative to artificial colorants. Production of these compounds by fermentation of microorganisms would provide an attractive alternative. In this study, Saccharomyces cerevisiae was engineered for de novo production of the three basic anthocyanins, as well as the three main trans-flavan-3-ols. Enzymes from different plant sources were screened and efficient variants found for most steps of the biosynthetic pathway. However, the anthocyanidin synthase was identified as a major obstacle to efficient production. In yeast, this enzyme converts the majority of its natural substrates leucoanthocyanidins into the off-pathway flavonols. Nonetheless, de novo biosynthesis of ACNs was shown for the first time in yeast and for the first time in a single microorganism. It provides a framework for optimizing the activity of anthocyanidin synthase and represents an important step towards sustainable industrial production of these highly relevant molecules in yeast.

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Citations

Jun 21, 2019·Antioxidants·Lavinia Liliana Ruta, Ileana Cornelia Farcasanu
Feb 12, 2020·Applied Microbiology and Biotechnology·Shan YangYongjin J Zhou
Jul 5, 2018·Microbial Cell Factories·Mark LevissonJules Beekwilder
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Oct 30, 2020·Frontiers in Bioengineering and Biotechnology·Huakang ShengXiaolin Shen
Aug 8, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Hanghang LouQihe Chen
Jan 28, 2020·Journal of Agricultural and Food Chemistry·Yun DuMu Li
Nov 19, 2020·Journal of Agricultural and Food Chemistry·Guangjian LiJingwen Zhou
Oct 26, 2021·Journal of Agricultural and Food Chemistry·Chengcheng SunJingwen Zhou
Nov 30, 2021·Chemical Reviews·Luis CruzFernando Pina

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