4.6 Article

High level production of amorphadiene using Bacillus subtilis as an optimized terpenoid cell factory

期刊

NEW BIOTECHNOLOGY
卷 60, 期 -, 页码 159-167

出版社

ELSEVIER
DOI: 10.1016/j.nbt.2020.10.007

关键词

Artemisinin; Amorphadiene; Bacillus subtilis; MEP pathway; Response surface method

资金

  1. EuroCoRes SYNBIO (SYNMET)
  2. EU [289540]
  3. NWO-ALW [855.01.161]
  4. Bernoulli scholarship

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By overexpressing amorphadiene synthase and providing sufficient substrate in Bacillus subtilis, a significant increase in amorphadiene production was achieved, providing a feasible pathway for artemisinin production.
The anti-malarial drug artemisinin, produced naturally in the plant Artemisia annua, experiences unstable and insufficient supply as its production relies heavily on the plant source. To meet the massive demand for this compound, metabolic engineering of microbes has been studied extensively. In this study, we focus on improving the production of amorphadiene, a crucial artemisinin precursor, in Bacillus subtilis. The expression level of the plant-derived amorphadiene synthase (ADS) was upregulated by fusion with green fluorescent protein (GFP). Furthermore, a co-expression system of ADS and a synthetic operon carrying the 2-C-methyl-D-erythritol-4-phosphate (MEP) pathway genes was established. Subsequently, farnesyl pyrophosphate synthase (FPPS), a key enzyme in formation of the sesquiterpene precursor farnesyl pyrophosphate (FPP), was expressed to supply sufficient substrate for ADS. The consecutive combination of these features yielded a B. subtilis strain expressing chromosomally integrated GFP-ADS followed by FPPS and a plasmid encoded synthetic operon showing a stepwise increased production of amorphadiene. An experimental design-aided systematic medium optimization was used to maximize the production level for the most promising engineered B. subtilis strain, resulting in an amorphadiene yield of 416 +/- 15 mg/L, which is 20-fold higher than that previously reported in B. subtilis and more than double the production in Escherichia coli or Saccharomyces cerevisiae on a shake flask fermentation level.

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