N-acetyltransferase co-expression increases α-glucosidase expression level in Pichia pastoris.


Journal

Journal of biotechnology
ISSN: 1873-4863
Titre abrégé: J Biotechnol
Pays: Netherlands
ID NLM: 8411927

Informations de publication

Date de publication:
10 Jan 2019
Historique:
received: 04 02 2018
revised: 08 10 2018
accepted: 07 11 2018
pubmed: 15 11 2018
medline: 24 1 2019
entrez: 15 11 2018
Statut: ppublish

Résumé

Pichia pastoris is subjected to strong oxidative stress in the methanol induction phase. The oxidative stress inflicts severe injury to yeast cells, which causes cell death and reduces protein expression ability. N-acetyltransferase in Saccharomyces cerevisiae can protect yeast cells from damage caused by decreasing reactive oxygen species (ROS) in oxidative pressure environments such as ethanol treatment, freeze-thawing, or heat shock. In this study, N-acetyltransferase from P. pastoris (PpMpr1) was overexpressed for the first time to improve the anti-oxidative stress ability to protect cells from strong ROS damage during the methanol induction phase. Cell viability of the PpMpr1 overexpression strain increased significantly, while biomass was increased by 22.7% at high dissolved oxygen (DO). At the same time, the heterologous α-glucosidase (AGL) expression level at 25% DO was increased by 21.5%. The AGL degradation was greatly relieved in the fermentation supernatant of the PpMpr1 overexpression strain. This study shows that PpMpr1 has a great potential for improvement of anti-oxidative stress ability in P. pastoris and provides a promising recombinant microorganism for industrial production of proteins.

Identifiants

pubmed: 30428383
pii: S0168-1656(18)30682-5
doi: 10.1016/j.jbiotec.2018.11.006
pii:
doi:

Substances chimiques

Fungal Proteins 0
Reactive Oxygen Species 0
Recombinant Proteins 0
Acetyltransferases EC 2.3.1.-
alpha-Glucosidases EC 3.2.1.20

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

26-30

Informations de copyright

Copyright © 2018. Published by Elsevier B.V.

Auteurs

Dan Wu (D)

State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China.

Haifeng Zhu (H)

State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China.

Ju Chu (J)

State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China.

Jing Wu (J)

State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China. Electronic address: jingwu@jiangnan.edu.cn.

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Classifications MeSH