Metabolic engineering of Komagataella phaffii for the efficient utilization of methanol.


Journal

Microbial cell factories
ISSN: 1475-2859
Titre abrégé: Microb Cell Fact
Pays: England
ID NLM: 101139812

Informations de publication

Date de publication:
17 Jul 2024
Historique:
received: 25 04 2024
accepted: 08 07 2024
medline: 17 7 2024
pubmed: 17 7 2024
entrez: 16 7 2024
Statut: epublish

Résumé

Komagataella phaffii, a type of methanotrophic yeast, can use methanol, a favorable non-sugar substrate in eco-friendly bio-manufacturing. The dissimilation pathway in K. phaffii leads to the loss of carbon atoms in the form of CO Inhibiting the dissimilation pathway triggers an excessive accumulation of formaldehyde and a decline in the intracellular NAD The reduction of formaldehyde accumulation, the increase of NAD

Sections du résumé

BACKGROUND BACKGROUND
Komagataella phaffii, a type of methanotrophic yeast, can use methanol, a favorable non-sugar substrate in eco-friendly bio-manufacturing. The dissimilation pathway in K. phaffii leads to the loss of carbon atoms in the form of CO
RESULTS RESULTS
Inhibiting the dissimilation pathway triggers an excessive accumulation of formaldehyde and a decline in the intracellular NAD
CONCLUSIONS CONCLUSIONS
The reduction of formaldehyde accumulation, the increase of NAD

Identifiants

pubmed: 39014373
doi: 10.1186/s12934-024-02475-1
pii: 10.1186/s12934-024-02475-1
doi:

Substances chimiques

Methanol Y4S76JWI15
Alcohol Oxidoreductases EC 1.1.-
Formaldehyde 1HG84L3525
formaldehyde dehydrogenase, glutathione-independent EC 1.2.1.46
Aldehyde Oxidoreductases EC 1.2.-
NAD 0U46U6E8UK
alcohol oxidase EC 1.1.3.13

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

198

Subventions

Organisme : National Key Research and Development Program of China
ID : 2022YFC2105501

Informations de copyright

© 2024. The Author(s).

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Auteurs

Yuanyuan Wang (Y)

Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China.

Ruisi Li (R)

Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China.

Fengguang Zhao (F)

School of Light Industry and Engineering, South China University of Technology, Guangzhou, China.

Shuai Wang (S)

Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China.

Yaping Zhang (Y)

Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China.

Dexun Fan (D)

Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China.

Shuangyan Han (S)

Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China. syhan@scut.edu.cn.

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