Effective enhancement of the ability of Monascus pilosus to produce lipid-lowering compound Monacolin K via perturbation of metabolic flux and histone acetylation modification.


Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
Nov 2024
Historique:
received: 22 06 2024
revised: 17 08 2024
accepted: 20 08 2024
medline: 15 9 2024
pubmed: 15 9 2024
entrez: 14 9 2024
Statut: ppublish

Résumé

Monacolin K (MK), also known as lovastatin, is a polyketide compound with the ability to reduce plasma cholesterol levels and many other bio-activities. Red yeast rice (also named Hongqu) rich in MK derived from Monascus fermentation has attracted widespread attention due to its excellent performance in reducing blood lipids. However, industrial Monascus fermentation suffers from the limitations such as low yield of MK, long fermentation period, and susceptibility to contamination. In this study, we firstly blocked the competitive pathway of MK biosynthesis to create polyketide synthase gene pigA (the key gene responsible for the biosynthesis of Monascus azaphilone pigments) deficient strain A1. Then, based on the strategies to increase precursor supply for MK biosynthesis, acetyl-CoA carboxylase gene acc overexpression strains C1 and C2 were constructed with WT and A1 as the parent, respectively. Finally, histone deacetylase gene hos2 overexpression strain H1 was constructed by perturbation of histone acetylation modification. HPLC detection revealed all these four strains significantly increased their abilities to produce MK. After 14 days of solid-state fermentation, the MK yields of strains A1, C1, C2, and H1 reached 2.03 g/100 g, 1.81 g/100 g, 2.45 g/100 g and 2.52 g/100 g, which increased by 28.5 %, 14.7 %, 43.9 % and 36.1 % compared to WT, respectively. RT-qPCR results showed that overexpression of hos2 significantly increased the expression level of almost all genes responsible for MK biosynthesis after 5-day growth. Overall, the abilities of these strains to produce MK has been greatly improved, and MK production period has been shortened to 14 days from 20 days, providing new approaches for efficient production of Hongqu rich in MK.

Identifiants

pubmed: 39277234
pii: S0963-9969(24)01031-7
doi: 10.1016/j.foodres.2024.114961
pii:
doi:

Substances chimiques

Lovastatin 9LHU78OQFD
Histones 0
red yeast rice 0
Acetyl-CoA Carboxylase EC 6.4.1.2
Polyketide Synthases 79956-01-7
Hypolipidemic Agents 0
Biological Products 0
Histone Deacetylases EC 3.5.1.98

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

114961

Informations de copyright

Copyright © 2024 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Shengfa Li (S)

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Qinhua Cai (Q)

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Qianrui Liu (Q)

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Yunxia Gong (Y)

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Deqing Zhao (D)

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Jun Wan (J)

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Danjuan Wang (D)

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Yanchun Shao (Y)

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: yanchunshao@mail.hzau.edu.cn.

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Classifications MeSH