Functional characterization of two diacylglycerol acyltransferase 1 genes in Mortierella alpina.

Mortierella alpina Saccharomyces cerevisiae diacylglycerol acyltransferase 1 oleaginous fungi triacylglycerol

Journal

Letters in applied microbiology
ISSN: 1472-765X
Titre abrégé: Lett Appl Microbiol
Pays: England
ID NLM: 8510094

Informations de publication

Date de publication:
Feb 2022
Historique:
revised: 02 11 2021
received: 17 09 2021
accepted: 05 11 2021
pubmed: 11 11 2021
medline: 19 1 2022
entrez: 10 11 2021
Statut: ppublish

Résumé

Diacylglycerol acyltransferase (DGAT) is a crucial enzyme in the triacylglycerol (TAG) biosynthesis pathway. The oleaginous fungus Mortierella alpina can accumulate large amounts of arachidonic acid (ARA, C20:4) in the form of TAG. Therefore, it is important to study the functional characteristics of its DGAT. Two putative genes MaDGAT1A/1B encoding DGAT1 were identified in M. alpina ATCC 32222 genome by sequence alignment. Sequence alignment with identified DGAT1 homologs showed that MaDGAT1A/1B contain seven conserved motifs that are characteristic of the DGAT1 subfamily. Conserved domain analysis showed that both MaDGAT1A and MaDGAT1B belong to the Membrane-bound O-acyltransferases superfamily. The transforming with MaDGAT1A/1B genes could increase the accumulation of TAG in Saccharomyces cerevisiae to 4·47 and 7·48% of dry cell weight, which was 7·3-fold and 12·3-fold of the control group, respectively, but has no effect on the proportion of fatty acids in TAG. This study showed that MaDGAT1A/1B could effectively promote the accumulation of TAG and therefore may be used in metabolic engineering aimed to increase TAG production of oleaginous fungi.

Identifiants

pubmed: 34755357
doi: 10.1111/lam.13597
doi:

Substances chimiques

Fatty Acids 0
Triglycerides 0
Diacylglycerol O-Acyltransferase EC 2.3.1.20

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

194-203

Subventions

Organisme : National Natural Science Foundation of China
ID : 32021005
Organisme : National Natural Science Foundation of China
ID : 31722041
Organisme : National Natural Science Foundation of China
ID : 32072186
Organisme : the Jiangsu Province "Collaborative Innovation Center for Food Safety and Quality Control"

Informations de copyright

© 2021 The Society for Applied Microbiology.

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Auteurs

J Li (J)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.
School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.

J Cao (J)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.
School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.

H Chen (H)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.
School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.

X Tang (X)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.
School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.

H Zhang (H)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.
School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P.R. China.
Wuxi Translational Medicine Research Center and Jiangsu Translational Medicine Research Institute Wuxi Branch, Wuxi, P.R. China.

W Chen (W)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.
School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China.

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