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Identification of the Key Enzymes in WL Gum Biosynthesis and Critical Composition in Viscosity Control

As an important microbial exopolysaccharide, the sphingan WL gum could be widely used in petroleum, food, and many other fields. However, its lower production is still limiting its wider application. Therefore, to gain insights into the bottlenecks of WL gum production by identifying the key enzymes...

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Autores principales: Li, Hui, Zhang, Zaimei, Liu, Jianlin, Guo, Zhongrui, Chen, Mengqi, Li, Benchao, Xue, Han, Ji, Sixue, Li, Hang, Qin, Lijian, Zhu, Ling, Wang, Jiqian, Zhu, Hu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9197254/
https://www.ncbi.nlm.nih.gov/pubmed/35711643
http://dx.doi.org/10.3389/fbioe.2022.918687
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author Li, Hui
Zhang, Zaimei
Liu, Jianlin
Guo, Zhongrui
Chen, Mengqi
Li, Benchao
Xue, Han
Ji, Sixue
Li, Hang
Qin, Lijian
Zhu, Ling
Wang, Jiqian
Zhu, Hu
author_facet Li, Hui
Zhang, Zaimei
Liu, Jianlin
Guo, Zhongrui
Chen, Mengqi
Li, Benchao
Xue, Han
Ji, Sixue
Li, Hang
Qin, Lijian
Zhu, Ling
Wang, Jiqian
Zhu, Hu
author_sort Li, Hui
collection PubMed
description As an important microbial exopolysaccharide, the sphingan WL gum could be widely used in petroleum, food, and many other fields. However, its lower production is still limiting its wider application. Therefore, to gain insights into the bottlenecks of WL gum production by identifying the key enzymes in the WL gum biosynthesis pathway, more than 20 genes were over-expressed in Sphingomonas sp. WG and their effects on WL gum production and structure were investigated. Compared to the control strain, the WL gum production of welB over-expression strain was increased by 19.0 and 21.0% at 36 and 84 h, respectively. The WL gum production of both atrB and atrD over-expression strains reached 47 g/L, which was approximately 34.5% higher than that of the control strain at 36 h. Therefore, WelB, AtrB, and AtrD may be the key enzymes in WL production. Interestingly, the broth viscosity of most over-expression strains decreased, especially the welJ over-expression strain whose viscosity decreased by 99.3% at 84 h. Polysaccharides’ structural features were investigated to find the critical components in viscosity control. The uronic acid content and total sugar content was affected by only a few genes, therefore, uronic acid and total sugar content may be not the key composition. In comparison, the acetyl degrees were enhanced by over-expression of most genes, which meant that acetyl content may be the critical factor and negatively correlated with the apparent viscosity of WL gum. This work provides useful information on the understanding of the bottlenecks of WL gum biosynthesis and will be helpful for the construction of high WL gum-yielding strains and rheological property controlling in different industries.
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spelling pubmed-91972542022-06-15 Identification of the Key Enzymes in WL Gum Biosynthesis and Critical Composition in Viscosity Control Li, Hui Zhang, Zaimei Liu, Jianlin Guo, Zhongrui Chen, Mengqi Li, Benchao Xue, Han Ji, Sixue Li, Hang Qin, Lijian Zhu, Ling Wang, Jiqian Zhu, Hu Front Bioeng Biotechnol Bioengineering and Biotechnology As an important microbial exopolysaccharide, the sphingan WL gum could be widely used in petroleum, food, and many other fields. However, its lower production is still limiting its wider application. Therefore, to gain insights into the bottlenecks of WL gum production by identifying the key enzymes in the WL gum biosynthesis pathway, more than 20 genes were over-expressed in Sphingomonas sp. WG and their effects on WL gum production and structure were investigated. Compared to the control strain, the WL gum production of welB over-expression strain was increased by 19.0 and 21.0% at 36 and 84 h, respectively. The WL gum production of both atrB and atrD over-expression strains reached 47 g/L, which was approximately 34.5% higher than that of the control strain at 36 h. Therefore, WelB, AtrB, and AtrD may be the key enzymes in WL production. Interestingly, the broth viscosity of most over-expression strains decreased, especially the welJ over-expression strain whose viscosity decreased by 99.3% at 84 h. Polysaccharides’ structural features were investigated to find the critical components in viscosity control. The uronic acid content and total sugar content was affected by only a few genes, therefore, uronic acid and total sugar content may be not the key composition. In comparison, the acetyl degrees were enhanced by over-expression of most genes, which meant that acetyl content may be the critical factor and negatively correlated with the apparent viscosity of WL gum. This work provides useful information on the understanding of the bottlenecks of WL gum biosynthesis and will be helpful for the construction of high WL gum-yielding strains and rheological property controlling in different industries. Frontiers Media S.A. 2022-05-27 /pmc/articles/PMC9197254/ /pubmed/35711643 http://dx.doi.org/10.3389/fbioe.2022.918687 Text en Copyright © 2022 Li, Zhang, Liu, Guo, Chen, Li, Xue, Ji, Li, Qin, Zhu, Wang and Zhu. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Bioengineering and Biotechnology
Li, Hui
Zhang, Zaimei
Liu, Jianlin
Guo, Zhongrui
Chen, Mengqi
Li, Benchao
Xue, Han
Ji, Sixue
Li, Hang
Qin, Lijian
Zhu, Ling
Wang, Jiqian
Zhu, Hu
Identification of the Key Enzymes in WL Gum Biosynthesis and Critical Composition in Viscosity Control
title Identification of the Key Enzymes in WL Gum Biosynthesis and Critical Composition in Viscosity Control
title_full Identification of the Key Enzymes in WL Gum Biosynthesis and Critical Composition in Viscosity Control
title_fullStr Identification of the Key Enzymes in WL Gum Biosynthesis and Critical Composition in Viscosity Control
title_full_unstemmed Identification of the Key Enzymes in WL Gum Biosynthesis and Critical Composition in Viscosity Control
title_short Identification of the Key Enzymes in WL Gum Biosynthesis and Critical Composition in Viscosity Control
title_sort identification of the key enzymes in wl gum biosynthesis and critical composition in viscosity control
topic Bioengineering and Biotechnology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9197254/
https://www.ncbi.nlm.nih.gov/pubmed/35711643
http://dx.doi.org/10.3389/fbioe.2022.918687
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