Engineered bacterial orthogonal DNA replication system for continuous evolution.


Journal

Nature chemical biology
ISSN: 1552-4469
Titre abrégé: Nat Chem Biol
Pays: United States
ID NLM: 101231976

Informations de publication

Date de publication:
Dec 2023
Historique:
received: 09 07 2022
accepted: 16 06 2023
medline: 27 11 2023
pubmed: 14 7 2023
entrez: 14 7 2023
Statut: ppublish

Résumé

Continuous evolution can generate biomolecules for synthetic biology and enable evolutionary investigation. The orthogonal DNA replication system (OrthoRep) in yeast can efficiently mutate long DNA fragments in an easy-to-operate manner. However, such a system is lacking in bacteria. Therefore, we developed a bacterial orthogonal DNA replication system (BacORep) for continuous evolution. We achieved this by harnessing the temperate phage GIL16 DNA replication machinery in Bacillus thuringiensis with an engineered error-prone orthogonal DNA polymerase. BacORep introduces all 12 types of nucleotide substitution in 15-kilobase genes on orthogonally replicating linear plasmids with a 6,700-fold higher mutation rate than that of the host genome, the mutation rate of which is unchanged. Here we demonstrate the utility of BacORep-based continuous evolution by generating strong promoters applicable to model bacteria, Bacillus subtilis and Escherichia coli, and achieving a 7.4-fold methanol assimilation increase in B. thuringiensis. BacORep is a powerful tool for continuous evolution in prokaryotic cells.

Identifiants

pubmed: 37443393
doi: 10.1038/s41589-023-01387-2
pii: 10.1038/s41589-023-01387-2
doi:

Substances chimiques

DNA, Bacterial 0
DNA-Directed DNA Polymerase EC 2.7.7.7

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

1504-1512

Subventions

Organisme : National Natural Science Foundation of China (National Science Foundation of China)
ID : 32172349
Organisme : Natural Science Foundation of Jiangsu Province (Jiangsu Provincial Natural Science Foundation)
ID : BK20202002, BK20200085

Informations de copyright

© 2023. The Author(s), under exclusive licence to Springer Nature America, Inc.

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Auteurs

Rongzhen Tian (R)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
Science Center for Future Foods, Jiangnan University, Wuxi, China.
Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.
Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.

Runzhi Zhao (R)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
Science Center for Future Foods, Jiangnan University, Wuxi, China.
Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.
Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.

Haoyu Guo (H)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
Science Center for Future Foods, Jiangnan University, Wuxi, China.
Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.
Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.

Kun Yan (K)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
Science Center for Future Foods, Jiangnan University, Wuxi, China.
Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.
Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.

Chenyun Wang (C)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
Science Center for Future Foods, Jiangnan University, Wuxi, China.
Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.
Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.

Cheng Lu (C)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.

Xueqin Lv (X)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
Science Center for Future Foods, Jiangnan University, Wuxi, China.
Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.
Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.

Jianghua Li (J)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
Science Center for Future Foods, Jiangnan University, Wuxi, China.

Long Liu (L)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
Science Center for Future Foods, Jiangnan University, Wuxi, China.

Guocheng Du (G)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
Science Center for Future Foods, Jiangnan University, Wuxi, China.

Jian Chen (J)

Science Center for Future Foods, Jiangnan University, Wuxi, China.
Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.
Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China.

Yanfeng Liu (Y)

Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China. yanfengliu@jiangnan.edu.cn.
Science Center for Future Foods, Jiangnan University, Wuxi, China. yanfengliu@jiangnan.edu.cn.
Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, China. yanfengliu@jiangnan.edu.cn.
Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, China. yanfengliu@jiangnan.edu.cn.

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