Xylose-Driven Metabolic Reprogramming in Saccharomyces cerevisiae for Enhancing p-Coumaric Acid Production
文献类型： 外文期刊
作者： Zhao, Yifei 1 ; Xiao, Zhiqiang 1 ; Wang, Yongtong 1 ; Tan, Xinjia 1 ; Zhang, Siqi 1 ; Lu, Qiyuan 1 ; Hu, Fanglin 1 ; Zuo, Shasha 1 ; Shan, Yang 1 ; Liu, Juan 2 ; Li, Gaoyang 1 ;
作者机构： 1.Hunan Univ, Coll Biol, Longping Branch, Changsha 410125, Peoples R China
2.Hunan Acad Agr Sci, Agr Prod Proc Inst, Dongting Lab, Changsha 410125, Peoples R China
3.Hunan Agr Prod Proc Inst, Hunan Key Lab Fruits & Vegetables Storage Proc Qua, Changsha 410125, Peoples R China
关键词：
xylose;
期刊名称：ACS SYNTHETIC BIOLOGY （ 影响因子：3.9； 五年影响因子：4.3 ）
ISSN： 2161-5063
年卷期： 2025 年 14 卷 7 期
页码：
收录情况： SCI
摘要： Xylose, the second most abundant sugar in nature, has garnered increasing attention as a promising carbon source for microbial fermentation in recent years. However, the unpredictable and inefficient metabolism of xylose in Saccharomyces cerevisiae has limited its practical application. In this study, we developed a xylotrophic strain through strategic integration of the xylose isomerase pathway, increasing xylose isomerase activity and identifying optimal transporters. Characterization of the modified strain demonstrated an 11.84-fold increase in ATP content under xylose conditions compared to glucose. This was achieved by redirecting carbon flux away from glycolysis, which resulted in a reduced level of ethanol and glycerol production. To demonstrate the industrial relevance of this platform, we applied the optimized strain to synthesize p-coumaric acid (p-CA). After process refinement, the strain achieved a final titer of 1293.15 mg/L p-CA using xylose as the sole carbon source, representing a 68.29% yield improvement compared to the glucose mode. To the best of our knowledge, this represents the highest reported to date for p-CA production from xylose alone. This study highlights the metabolic advantages of xylotrophic yeast and demonstrates the potential of leveraging these advantages for efficient p-CA synthesis, paving the way for the sustainable valorization of xylose into high-value natural products.
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