机构：[1]Life Science and Technology College, Guangxi University, Nanning, Guangxi 530004, China[2]Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China[3]National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China[4]School of Biology and Biological Engineering, South China University of Technology, Guangzhou, Guangdong 510006, China[5]First Teaching Hospital of Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China[6]Tianjin Key Laboratory of Translational Research of TCM Prescription and Syndrome, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China[7]Yunnan Agricultural University, Kunming, Yunnan 650201, China[8]University of Chinese Academy of Sciences, Beijing 100049, China[9]College of Life Science and Technology, Wuhan Polytechnic University, Wuhan, Hubei 430023, China[10]National Engineering Research Center for Non-Food Biorefinery, State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Biomass Engineering Technology Research Center, Guangxi Academy of Sciences, Nanning, Guangxi 530007, China
Polydatin, with better structural stability and biological activities than resveratrol, is mainly extracted from the traditional Chinese medicinal plant Polygonum cuspidatum. In this study, based on the transcriptome analysis of P. cuspidatum, we identified the key glycosyltransferase of resveratrol and achieved the biosynthesis of polydatin from glucose by incorporation with the resveratrol biosynthesis module, UDP-glucose supply module, and glycosyltransferase expression module. Through metabolic engineering and fermentation optimization, the production of polydatin reached 545 mg/L, and the dry cell weight was 27.83 mg/g DCW, which was about twice that of extracted from the P. cuspidatum root (11.404 mg/g DCW). Therefore, it is possible to replace the production mode of polydatin from plant extraction to microbial chassis in the future.
基金：
This work was supported by the National Natural Science
Foundation of China (Nos. 32060523, 31901026, and
21868007), Tianjin Synthetic Biotechnology Innovation
Capacity Improvement Project (No. TSBICIP-KJGG-007),
and the China Postdoctoral Science Foundation (No.
2019M661032).
语种：
外文
PubmedID：
中科院(CAS)分区：
出版当年[2021]版：
大类|1 区农林科学
小类|2 区农业综合2 区食品科技3 区应用化学
最新[2023]版：
大类|1 区农林科学
小类|1 区农业综合2 区应用化学2 区食品科技
第一作者：
第一作者机构：[1]Life Science and Technology College, Guangxi University, Nanning, Guangxi 530004, China[2]Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China[3]National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
共同第一作者：
通讯作者：
通讯机构：[1]Life Science and Technology College, Guangxi University, Nanning, Guangxi 530004, China[2]Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China[3]National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China[8]University of Chinese Academy of Sciences, Beijing 100049, China[10]National Engineering Research Center for Non-Food Biorefinery, State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Biomass Engineering Technology Research Center, Guangxi Academy of Sciences, Nanning, Guangxi 530007, China[*1]Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China[*2]University of Chinese Academy of Sciences, Beijing 100049, China[*3]National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China[*4]National Engineering Research Center for Non-Food Biorefinery, State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Biomass Engineering Technology Research Center, Guangxi Academy of Sciences, Nanning, Guangxi 530007, China[*5]Life Science and Technology College, Guangxi University, Nanning, Guangxi 530004, China
推荐引用方式(GB/T 7714)：
Tian Liu,Yuqian Liu,Lan Li,et al.De Novo Biosynthesis of Polydatin in Saccharomyces cerevisiae.[J].Journal of agricultural and food chemistry.2021,69(21):5917-5925.doi:10.1021/acs.jafc.1c01557.
APA：
Tian Liu,Yuqian Liu,Lan Li,Xiaonan Liu,Zhaokuan Guo...&Huifeng Jiang.(2021).De Novo Biosynthesis of Polydatin in Saccharomyces cerevisiae..Journal of agricultural and food chemistry,69,(21)
MLA：
Tian Liu,et al."De Novo Biosynthesis of Polydatin in Saccharomyces cerevisiae.".Journal of agricultural and food chemistry 69..21(2021):5917-5925
农林科学