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β-Cryptoxanthin Production in Escherichia coli by Optimization of the Cytochrome P450 CYP97H1 Activity

  • Thomas Lautier*
    Thomas Lautier
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 138669 Singapore
    TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
    CNRS@CREATE, 1 Create Way, #08-01 Create Tower, 138602 Singapore
    *Email: [email protected]. Tel.: +33(0)567048813.
  • Derek J. Smith
    Derek J. Smith
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 138669 Singapore
  • Lay Kien Yang
    Lay Kien Yang
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 138669 Singapore
  • Xixian Chen
    Xixian Chen
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 138669 Singapore
    More by Xixian Chen
  • Congqiang Zhang
    Congqiang Zhang
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 138669 Singapore
  • Gilles Truan
    Gilles Truan
    TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
    More by Gilles Truan
  • , and 
  • Nic D. Lindley
    Nic D. Lindley
    Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 138669 Singapore
    TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
Cite this: J. Agric. Food Chem. 2023, 71, 11, 4683–4695
Publication Date (Web):March 8, 2023
https://doi.org/10.1021/acs.jafc.2c08970
Copyright © 2023 American Chemical Society

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    Abstract

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    Cytochromes P450, forming a superfamily of monooxygenases containing heme as a cofactor, show great versatility in substrate specificity. Metabolic engineering can take advantage of this feature to unlock novel metabolic pathways. However, the cytochromes P450 often show difficulty being expressed in a heterologous chassis. As a case study in the prokaryotic host Escherichia coli, the heterologous synthesis of β-cryptoxanthin was addressed. This carotenoid intermediate is difficult to produce, as its synthesis requires a monoterminal hydroxylation of β-carotene whereas most of the classic carotene hydroxylases are dihydroxylases. This study was focused on the optimization of the in vivo activity of CYP97H1, an original P450 β-carotene monohydroxylase. Engineering the N-terminal part of CYP97H1, identifying the matching redox partners, defining the optimal cellular background and adjusting the culture and induction conditions improved the production by 400 times compared to that of the initial strain, representing 2.7 mg/L β-cryptoxanthin and 20% of the total carotenoids produced.

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    The Supporting Information is available free of charge at https://pubs.acs.org/doi/10.1021/acs.jafc.2c08970.

    • Table of protein sequences of the redox partners and the cytochromes P450 variants and figures of AlphaFold-modelled structure of CYP97 K15747 and the mass spectrometry analysis of β-cryptoxanthin and zeaxanthin in ETL140 (PDF)

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    Cited By

    This article is cited by 3 publications.

    1. Jia Wang, Xiao Zhou, Kexin Li, Herong Wang, Chenglong Zhang, Yi Shi, Mingdong Yao, Ying Wang, Wenhai Xiao. Systems Metabolic Engineering for Efficient Violaxanthin Production in Yeast. Journal of Agricultural and Food Chemistry 2024, 72 (18) , 10459-10468. https://doi.org/10.1021/acs.jafc.4c01240
    2. Zhe Wang, Yiqiang Dai, Fidelis Azi, Zhongjiang Wang, Weimin Xu, Daoying Wang, Mingsheng Dong, Xiudong Xia. Constructing Protein-Scaffolded Multienzyme Assembly Enhances the Coupling Efficiency of the P450 System for Efficient Daidzein Biosynthesis from (2S)-Naringenin. Journal of Agricultural and Food Chemistry 2024, 72 (11) , 5849-5859. https://doi.org/10.1021/acs.jafc.3c09854
    3. Christian von Wallbrunn, Markus Buchhaupt, Holger Zorn. Bioflavour 2022 - Biotechnology of Flavours, Fragrances, and Functional Ingredients. Journal of Agricultural and Food Chemistry 2023, 71 (41) , 14947-14950. https://doi.org/10.1021/acs.jafc.3c05831

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