Functions and substrate selectivity of diacylglycerol acyltransferases from Mortierella alpina.


Journal

Applied microbiology and biotechnology
ISSN: 1432-0614
Titre abrégé: Appl Microbiol Biotechnol
Pays: Germany
ID NLM: 8406612

Informations de publication

Date de publication:
Sep 2023
Historique:
received: 14 12 2022
accepted: 18 07 2023
revised: 07 07 2023
medline: 21 8 2023
pubmed: 27 7 2023
entrez: 27 7 2023
Statut: ppublish

Résumé

Mortierella alpina produces various polyunsaturated fatty acids in the form of triacylglycerols (TAG). Diacylglycerol acyltransferase (DGAT) catalyzes the binding of acyl-CoA to diacylglycerol to form TAG and is the key enzyme involved in TAG synthesis. A variety of DGATs are present in M. alpina; however, comparative analysis of the functional properties and substrate selectivity of these DGATs is insufficient. In this study, DGAT1 (MaDGAT1A/1B/1C) and DGAT2 (MaDGAT2A/2B) isoforms from M. alpina were analyzed and heterologously expressed in S. cerevisiae H1246. The results showed that MaDGAT1A/1B/2A/2B were able to restore TAG synthesis, and the corresponding TAG content in recombinant yeasts was 2.92 ± 0.42%, 3.62 ± 0.22%, 0.86 ± 0.34%, and 0.18 ± 0.09%, respectively. In S. cerevisiae H1246, MaDGAT1A preferred C16:1 among monounsaturated fatty acids, MaDGAT1B preferred C16:0 among saturated fatty acids (SFAs), and MaDGAT2A/2B preferred C18:0 among SFAs. Under exogenous addition of polyunsaturated fatty acids (PUFAs), MaDGAT1A and 2A preferentially assembled linoleic acid into TAG, and MaDGAT2B had substrate selectivity for eicosapentaenoic and linoleic acids in ω-6 PUFAs. In vitro, MaDGAT1A showed no obvious acyl-CoA selectivity and MaDGAT1B preferred C20:5-CoA. MaDGAT1A/1B preferred C18:1/C18:1-DAG compared with C20:4/C20:4-DAG. This study indicates that MaDGATs have the potential to be used in the production of LA/EPA-rich TAG and provide a reference for improving the production of TAGs in oleaginous fungi. KEY POINTS: • MaDGAT1A preferred C16:1 among MUFAs, MaDGAT1B and MaDGAT2A/2B preferred C16:0 and C18:0 among SFAs, respectively • MaDGAT1A/2A preferentially assembled linoleic acid into TAG, and MaDGAT2B has substrate selectivity for eicosapentaenoic acid and linoleic acid in ω-6 PUFAs • MaDGAT1A showed no obvious acyl-CoA selectivity, and MaDGAT1B preferred C20:5-CoA. MaDGAT1A/1B preferred to select C18:1/C18:1-DAG compared with C20:4/C20:4-DAG.

Identifiants

pubmed: 37498333
doi: 10.1007/s00253-023-12694-y
pii: 10.1007/s00253-023-12694-y
doi:

Substances chimiques

Diacylglycerol O-Acyltransferase EC 2.3.1.20
Linoleic Acid 9KJL21T0QJ
Diglycerides 0
Fatty Acids 0
Fatty Acids, Unsaturated 0
Triglycerides 0
Acyltransferases EC 2.3.-

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

5761-5774

Subventions

Organisme : National Key Research and Development Program of China
ID : 2021YFC2100700
Organisme : National Natural Science Foundation of China
ID : 31722041

Informations de copyright

© 2023. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.

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Auteurs

Jun Li (J)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.

Haiqin Chen (H)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China. haiqinchen@jiangnan.edu.cn.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China. haiqinchen@jiangnan.edu.cn.

Lulu Chang (L)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.

Chen Wu (C)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.

Hao Zhang (H)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
Wuxi School of Medicine, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.

Yong Q Chen (YQ)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
Wuxi School of Medicine, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
Department of Cancer Biology, Wake Forest University School of Medicine, Winston-Salem, NC, 27157, USA.

Wei Chen (W)

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122, People's Republic of China.

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