Metabolic Engineering of Escherichia coli for Tyrosol Synthesis

doi:10.3969/j.issn.1673-1689.2019.10.021

Home > Archive>Volume 38, Issue 10, 2019 >152-159. DOI:10.3969/j.issn.1673-1689.2019.10.021

Metabolic Engineering of Escherichia coli for Tyrosol Synthesis
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                        10.3969/j.issn.1673-1689.2019.10.021
                    
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Tyrosol（2-（4-hydroxyphenyl） ethanol） is an attractive phenolic compound that is naturally found in several foods such as olive oil，wines and green tea. Tyrosol has widely used in pharmaceutical，chemical and other industrial fields because of its anti-inflammatory and antioxidant activities. Traditionally，tyrosol is often produced chemically in industrial scale，however complex process，low yield and environmental issues are hampers. On the other hand，it would be hard to purify tyrosol from olive oil at an industrial scale because of its low concentration，absence of effective separation methods. Therefore，biotechnological production of tyrosol has been paid more and more attention. In this study，the phenylpyruvate decarboxylase gene ARO10 was cloned from Saccharomyces cerevisiae and introduced into Escherichia coli to generate a recombinant tyrosol producer. Furthermore，the genes of pheA and feaB encoding prephenate dehydratase and the endogenous phenylacetaldehyde dehydrogenase respectively，were deleted sequentially to improve tyrosol synthesis. Under the optimal fermentation conditions，the recombinant strain overexpressing ARO10 gene produced 4.15 mmol/L tyrosol from 10 g/L glucose in 48 h. Moreover，it shows that adding tyrosine in M9Y medium could increase tyrosol titer. Meanwhile，it also shows that it had several enzymes that converted tyrosine into 4-hydroyvphenylpyruvate. In summary，we successfully engineered a novel metabolic pathway in E. coli capable of producing tyrosol and provided a strategy for microbial tyrosol production in an industrial-scale.

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XUE Yuxiang, CHEN Xianzhong, YANG Cui, SHEN Wei, FAN You. Metabolic Engineering of Escherichia coli for Tyrosol Synthesis[J]. Journal of Food Science and Biotechnology,2019,38(10):152-159.

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