A single-host fermentation process for the production of flavor lactones from non-hydroxylated fatty acids
(2020) In Metabolic Engineering 61. p.427-436- Abstract
Lactone flavors with fruity, milky, coconut, and other aromas are widely used in the food and fragrance industries. Lactones are produced by chemical synthesis or by biotransformation of plant-sourced hydroxy fatty acids. We established a novel method to produce flavor lactones from abundant non-hydroxylated fatty acids using yeast cell factories. Oleaginous yeast Yarrowia lipolytica was engineered to perform hydroxylation of fatty acids and chain-shortening via β-oxidation to preferentially twelve or ten carbons. The strains could produce γ-dodecalactone from oleic acid and δ-decalactone from linoleic acid. Through metabolic engineering, the titer was improved 4-fold, and the final strain produced 282 mg/L γ-dodecalactone in a... (More)
Lactone flavors with fruity, milky, coconut, and other aromas are widely used in the food and fragrance industries. Lactones are produced by chemical synthesis or by biotransformation of plant-sourced hydroxy fatty acids. We established a novel method to produce flavor lactones from abundant non-hydroxylated fatty acids using yeast cell factories. Oleaginous yeast Yarrowia lipolytica was engineered to perform hydroxylation of fatty acids and chain-shortening via β-oxidation to preferentially twelve or ten carbons. The strains could produce γ-dodecalactone from oleic acid and δ-decalactone from linoleic acid. Through metabolic engineering, the titer was improved 4-fold, and the final strain produced 282 mg/L γ-dodecalactone in a fed-batch bioreactor. The study paves the way for the production of lactones by fermentation of abundant fatty feedstocks.
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- author
- Marella, Eko Roy ; Dahlin, Jonathan ; Dam, Marie Inger LU ; ter Horst, Jolanda ; Christensen, Hanne Bjerre ; Sudarsan, Suresh ; Wang, Guokun ; Holkenbrink, Carina and Borodina, Irina
- publishing date
- 2020-09
- type
- Contribution to journal
- publication status
- published
- keywords
- Beta-oxidation, Delta-decalactone, Flavor lactone, Gamma-dodecalactone, Hydroxy fatty acids, Yarrowia lipolytica
- in
- Metabolic Engineering
- volume
- 61
- pages
- 427 - 436
- publisher
- Elsevier
- external identifiers
-
- scopus:85072225225
- pmid:31404648
- ISSN
- 1096-7176
- DOI
- 10.1016/j.ymben.2019.08.009
- language
- English
- LU publication?
- no
- id
- d7e551af-1464-4bca-9ad9-5fdb87f5e7a6
- date added to LUP
- 2020-12-11 14:44:03
- date last changed
- 2024-05-15 23:17:25
@article{d7e551af-1464-4bca-9ad9-5fdb87f5e7a6,
abstract = {{<p>Lactone flavors with fruity, milky, coconut, and other aromas are widely used in the food and fragrance industries. Lactones are produced by chemical synthesis or by biotransformation of plant-sourced hydroxy fatty acids. We established a novel method to produce flavor lactones from abundant non-hydroxylated fatty acids using yeast cell factories. Oleaginous yeast Yarrowia lipolytica was engineered to perform hydroxylation of fatty acids and chain-shortening via β-oxidation to preferentially twelve or ten carbons. The strains could produce γ-dodecalactone from oleic acid and δ-decalactone from linoleic acid. Through metabolic engineering, the titer was improved 4-fold, and the final strain produced 282 mg/L γ-dodecalactone in a fed-batch bioreactor. The study paves the way for the production of lactones by fermentation of abundant fatty feedstocks.</p>}},
author = {{Marella, Eko Roy and Dahlin, Jonathan and Dam, Marie Inger and ter Horst, Jolanda and Christensen, Hanne Bjerre and Sudarsan, Suresh and Wang, Guokun and Holkenbrink, Carina and Borodina, Irina}},
issn = {{1096-7176}},
keywords = {{Beta-oxidation; Delta-decalactone; Flavor lactone; Gamma-dodecalactone; Hydroxy fatty acids; Yarrowia lipolytica}},
language = {{eng}},
pages = {{427--436}},
publisher = {{Elsevier}},
series = {{Metabolic Engineering}},
title = {{A single-host fermentation process for the production of flavor lactones from non-hydroxylated fatty acids}},
url = {{http://dx.doi.org/10.1016/j.ymben.2019.08.009}},
doi = {{10.1016/j.ymben.2019.08.009}},
volume = {{61}},
year = {{2020}},
}