In vivo instability of chorismate causes substrate loss during fermentative production of aromatics

Winter, Gal, Averesch, Nils J. H., Nunez-Bernal, Dariela and Kromer, Jens O. (2014) In vivo instability of chorismate causes substrate loss during fermentative production of aromatics. Yeast, 31 9: 333-341. doi:10.1002/yea.3025


Author Winter, Gal
Averesch, Nils J. H.
Nunez-Bernal, Dariela
Kromer, Jens O.
Title In vivo instability of chorismate causes substrate loss during fermentative production of aromatics
Journal name Yeast   Check publisher's open access policy
ISSN 0749-503X
1097-0061
Publication date 2014-09-01
Year available 2014
Sub-type Article (original research)
DOI 10.1002/yea.3025
Open Access Status Not yet assessed
Volume 31
Issue 9
Start page 333
End page 341
Total pages 9
Place of publication Chichester, West Sussex, United Kingdom
Publisher John Wiley & Sons
Language eng
Abstract Metabolic engineering of microbial strains to produce aromatic compounds deriving from the shikimate pathway is of great interest to the chemical industry as a more sustainable alternative for feedstock production. Chorismate is a significant intermediate in the shikimate pathway. In this study, the formation of phenylalanine and phenylpyruvate as by-products in strains engineered downstream of the chorismate node for increased aromatic production was explored in yeast fermentations. Tracer experiments showed that these compounds are synthesized de novo during fermentation, under conditions in which their synthesis was genetically blocked. Chorismate stability evaluation, as well as deletion mutation analysis throughout the phenylalanine biosynthesis pathway, suggested that this synthesis was a result of intracellular, non-enzymatic rearrangement of chorismate to phenylpyruvate via prephenate, which was followed by enzymatic transamination of phenylpyruvate to form phenylalanine. These results not only aid in the development of strain-engineering strategies to avoid the accumulation of by-products during fermentations aimed at increased aromatics production, but also deepen our understanding of yeast metabolism.
Keyword Saccharomyces
Chorismate
Aromatics
Phenylalnine
Phenylpyruvate
Paraaminobezoic acid
PHBA
Parahydroxybenzoic acid
PABA
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

 
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