Engineering of Escherichia coli to facilitate efficient utilization of isomaltose and panose in industrial glucose feedstock
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- 作者：Kenji Abe ; Akio Kuroda ; Ryo Takeshita
- 关键词：Escherichia coli ; Maltose ; Isomaltose ; Panose ; Assimilation ; glvA ; glvC ; Bacillus subtilis ; l ; Lysine production
- 刊名：Applied Microbiology and Biotechnology
- 出版年：2017
- 出版时间：March 2017
- 年：2017
- 卷：101
- 期：5
- 页码：2057-2066
- 全文大小：1865KB
- 刊物类别：Chemistry and Materials Science
- 刊物主题：Microbiology; Microbial Genetics and Genomics; Biotechnology;
- 出版者：Springer Berlin Heidelberg
- ISSN：1432-0614
- 卷排序：101
文摘
Industrial glucose feedstock prepared by enzymatic digestion of starch typically contains significant amounts of disaccharides such as maltose and isomaltose and trisaccharides such as maltotriose and panose. Maltose and maltosaccharides can be utilized in Escherichia coli fermentation using industrial glucose feedstock because there is an intrinsic assimilation pathway for these sugars. However, saccharides that contain α-1,6 bonds, such as isomaltose and panose, are still present after fermentation because there is no metabolic pathway for these sugars. To facilitate more efficient utilization of glucose feedstock, we introduced glvA, which encodes phospho-α-glucosidase, and glvC, which encodes a subunit of the phosphoenolpyruvate-dependent maltose phosphotransferase system (PTS) of Bacillus subtilis, into E. coli. The heterologous expression of glvA and glvC conferred upon the recombinant the ability to assimilate isomaltose and panose. The recombinant E. coli assimilated not only other disaccharides but also trisaccharides, including alcohol forms of these saccharides, such as isomaltitol. To the best of our knowledge, this is the first report to show the involvement of the microbial PTS in the assimilation of trisaccharides. Furthermore, we demonstrated that an l-lysine-producing E. coli harboring glvA and glvC converted isomaltose and panose to l-lysine efficiently. These findings are expected to be beneficial for industrial fermentation.