Unlabelled: Secondary metabolism in Penicillium chrysogenum was intensively subjected to classical strain improvement (CSI), the resulting industrial strains producing high levels of β-lactams. During this process, the production of yellow pigments, including sorbicillinoids, was eliminated as part of a strategy to enable the rapid purification of β-lactams. Here we report the identification of the polyketide synthase (PKS) gene essential for sorbicillinoid biosynthesis in P. chrysogenum We demonstrate that the production of polyketide precursors like sorbicillinol and dihydrosorbicillinol as well as their derivatives bisorbicillinoids requires the function of a highly reducing PKS encoded by the gene Pc21g05080 (pks13). This gene belongs to the cluster that was mutated and transcriptionally silenced during the strain improvement program. Using an improved β-lactam-producing strain, repair of the mutation in pks13 led to the restoration of sorbicillinoid production. This now enables genetic studies on the mechanism of sorbicillinoid biosynthesis in P. chrysogenum and opens new perspectives for pathway engineering.
Importance: Sorbicillinoids are secondary metabolites with antiviral, anti-inflammatory, and antimicrobial activities produced by filamentous fungi. This study identified the gene cluster responsible for sorbicillinoid formation in Penicillium chrysogenum, which now allows engineering of this diverse group of compounds.
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http://dx.doi.org/10.1128/AEM.00350-16 | DOI Listing |
Rapid Commun Mass Spectrom
April 2025
School of Pharmaceutical Science and Technology, Faculty of Medicine, Tianjin University, Tianjin, Tianjin, China.
A Chinese isolate of the fungus Penicillium chrysogenum was analyzed using liquid chromatography coupled with Q-Exactive Orbitrap mass spectrometry combined with Global Natural Products Social Networking (GNPS) on culture condition leading to the rapid identification of 20 secondary metabolites. Among them are eight polyketones, two phthalides, six diketopiperazine alkaloids, and others. A meleagrine network was examined and proposed as a promising candidate for new natural products.
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December 2024
Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada.
Porcine blood, a significant byproduct of the pork industry, represents a potential source of antimicrobial peptides (AMPs). AMPs offer a promising alternative to chemical antimicrobials, which can be used as natural preservatives in the food industry. AMPs can exhibit both antibacterial and/or antifungal properties, thus improving food safety and addressing the growing concern of antibiotic and antifungal resistance.
View Article and Find Full Text PDFBMC Biotechnol
January 2025
Faculty of Archaeology, South Valley University, Qena, Egypt.
The increasing demand for sustainable alternatives to conventional antifungal agents has prompted extensive research into the antifungal properties of plant essential oils (EOs). This study investigates the use of EOs mixture (Origanum vulgare, Moringa oleifera, and Cinnamomum verum) for controlling fungal deterioration in wall paintings at the archaeological Youssef Kamal Palace in Nag Hammadi, Egypt. Fungal isolates were collected from deteriorated wall paintings and identified using phenotypic and genotypic analyses.
View Article and Find Full Text PDFInt J Mol Sci
December 2024
Department of Zoology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
Atopic dermatitis (AD), a prevalent allergic skin condition in children, has been closely associated with imbalances in the gut microbiome. To investigate these microbial alterations and their functional implications, we investigated protein expression, functions and interactions of the gut bacteriome and mycobiome as well as the human proteome in Thai infants with AD using integrative metaproteomic and host interaction analysis. As we observed, probiotic species, such as and , were reduced in abundance in the AD group while key pathogenic bacteria and fungi, such as and , increased in abundance.
View Article and Find Full Text PDFCurr Res Food Sci
December 2024
Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, Singapore, 117543, Singapore.
A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with , which correlated with an increase in umami intensity as measured using an E-tongue.
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