Using 1-propanol to significantly enhance the production of valuable odd-chain fatty acids by Rhodococcus opacus PD630.


Journal

World journal of microbiology & biotechnology
ISSN: 1573-0972
Titre abrégé: World J Microbiol Biotechnol
Pays: Germany
ID NLM: 9012472

Informations de publication

Date de publication:
21 Oct 2019
Historique:
received: 17 07 2019
accepted: 15 10 2019
entrez: 23 10 2019
pubmed: 23 10 2019
medline: 7 1 2020
Statut: epublish

Résumé

Odd-chain fatty acids (OCFAs) have been reported to possess pharmacological activity and have been used in the manufacture of agricultural and industrial chemicals. We here provided a new method to increase the OCFAs content in oil produced by Rhodococcus opacus PD630 through addition of 1-propanol to the fermentation media. The OCFAs in oil of R. opacus PD630 are primarily pentadecanoic acid (C15:0), heptadecanoic acid (C17:0) and heptadecenoic acid (C17:1). After adding 0.5-1.5% (v/v) 1-propanol, the production of oil increased from 1.27 g/L to 1.31-1.61 g/L, and the OCFAs content in oil increased by 46.7-55.1%. Metabolic intermediates determination and transcriptome analysis revealed that R. opacus assimilated 1-propanol through methylmalonyl-CoA pathway. When the nitrogen source was limited, propionyl-CoA was converted to propionyl-acyl carrier protein (ACP) which could be used as primer during the elongation of fatty acid synthesis. Then OCFAs were produced when odd number of propionyl-ACP was incorporated in the cycles of fatty acid synthesis.

Identifiants

pubmed: 31637528
doi: 10.1007/s11274-019-2748-0
pii: 10.1007/s11274-019-2748-0
doi:

Substances chimiques

Acyl Coenzyme A 0
Alcohols 0
Fatty Acids 0
Fatty Acids, Monounsaturated 0
methylmalonyl-coenzyme A 1264-45-5
propionyl-coenzyme A 317-66-8
1-Propanol 96F264O9SV
pentadecanoic acid CCW02D961F
margaric acid V987Y9OZ8L

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

164

Subventions

Organisme : National Natural Science Foundation of China
ID : 21676104
Organisme : National Natural Science Foundation of China
ID : 21878105
Organisme : National Key Research and Development Program of China
ID : 2018YFC1602100
Organisme : National Key Research and Development Program of China
ID : 2018YFC1603400
Organisme : the Science and Technology Program of Guangzhou
ID : 201904010360

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Auteurs

Lin-Shang Zhang (LS)

School of Food Science and Engineering, South China University of Technology, Wushan Road, Guangzhou, 510641, China.

Pei Xu (P)

School of Food Science and Engineering, South China University of Technology, Wushan Road, Guangzhou, 510641, China.

Mei-Yun Chu (MY)

School of Food Science and Engineering, South China University of Technology, Wushan Road, Guangzhou, 510641, China.

Min-Hua Zong (MH)

School of Food Science and Engineering, South China University of Technology, Wushan Road, Guangzhou, 510641, China.

Ji-Guo Yang (JG)

South China Institute of Collaborative Innovation, Xincheng Road, Dongguan, 523808, China.

Wen-Yong Lou (WY)

School of Food Science and Engineering, South China University of Technology, Wushan Road, Guangzhou, 510641, China. wylou@scut.edu.cn.

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Classifications MeSH