ArticleMicrobial cell factories2016
Heterologous production of raspberry ketone in the wine yeast Saccharomyces cerevisiae via pathway engineering and synthetic enzyme fusion.
Article in Microbial cell factories, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 37 papers.
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37 citing papers in PubMed.
- Optimizing MatB-MatC-Dependent Malonyl-CoA Supply for Enhanced Raspberry Ketone Production inBiotech (Basel (Switzerland)) · 2026Article
- Enhanced chlorogenic acid production from glucose via systematic metabolic engineering ofSynthetic and systems biotechnology · 2025Article
- Ecology and Evolutionary Biology as Frameworks to Study Wine Fermentations.Microbial biotechnology · 2025Review
- Raspberry Ketone Accumulation inJournal of agricultural and food chemistry · 2023Article
- Modular Metabolic Engineering and Synthetic Coculture Strategies for the Production of Aromatic Compounds in Yeast.ACS synthetic biology · 2023Article
- Design and construction of microbial cell factories based on systems biology.Synthetic and systems biotechnology · 2023Review
- Modern yeast development: finding the balance between tradition and innovation in contemporary winemaking.FEMS yeast research · 2023Review
- Prediction of strain engineerings that amplify recombinant protein secretion through the machine learning approach MaLPHAS.Engineering biology · 2022Article
- Harnessing bioengineered microbes as a versatile platform for space nutrition.Nature communications · 2022Review
- A whiff of the future: functions of phenylalanine-derived aroma compounds and advances in their industrial production.Plant biotechnology journal · 2022Review
- Design of Artificial Enzymes Bearing Several Active Centers: New Trends, Opportunities and Problems.International journal of molecular sciences · 2022Review
- Synthetic biology for the engineering of complex wine yeast communities.Nature food · 2022Review
- Visualizing the next frontiers in wine yeast research.FEMS yeast research · 2022Article
- Engineered biosynthesis of plant polyketides by type III polyketide synthases in microorganisms.Frontiers in bioengineering and biotechnology · 2022Review
- Glucose-Derived Raspberry Ketone Produced via EngineeredFrontiers in bioengineering and biotechnology · 2022Article
- Production of raspberry ketone by redirecting the metabolic flux to the phenylpropanoid pathway in tobacco plants.Metabolic engineering communications · 2021Article
- De novo biosynthesis of bioactive isoflavonoids by engineered yeast cell factories.Nature communications · 2021Article
- Pharmacological Exploration of Phenolic Compound: Raspberry Ketone-Update 2020.Plants (Basel, Switzerland) · 2021Review
- Harnessing the Endogenous 2μ Plasmid ofFrontiers in microbiology · 2021Article
- Successful Enzyme Colocalization Strategies in Yeast for Increased Synthesis of Non-native Products.Frontiers in bioengineering and biotechnology · 2021Review
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4 authors.
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No grant is acknowledged in the PubMed record.
Abstract
backgroundRaspberry ketone is the primary aroma compound found in raspberries and naturally derived raspberry ketone is a valuable flavoring agent. The economic incentives for the production of raspberry ketone, combined with the very poor yields from plant tissue, therefore make this compound an excellent target for heterologous production in synthetically engineered microbial strains.
methodsA de novo pathway for the production of raspberry ketone was assembled using four heterologous genes, encoding phenylalanine/tyrosine ammonia lyase, cinnamate-4-hydroxlase, coumarate-CoA ligase and benzalacetone synthase, in an industrial strain of Saccharomyces cerevisiae. Synthetic protein fusions were also explored as a means of increasing yields of the final product.
resultsThe highest raspberry ketone concentration achieved in minimal media exceeded 7.5 mg/L when strains were fed with 3 mM p-coumaric acid; or 2.8 mg/L for complete de novo synthesis, both of which utilized a coumarate-CoA ligase, benzalacetone synthase synthetic fusion protein that increased yields over fivefold compared to the native enzymes. In addition, this strain was shown to be able to produce significant amounts of raspberry ketone in wine, with a raspberry ketone titer of 3.5 mg/L achieved after aerobic fermentation of Chardonnay juice or 0.68 mg/L under anaerobic winemaking conditions.
conclusionsWe have shown that it is possible to produce sensorially-relevant quantities of raspberry ketone in an industrial heterologous host. This paves the way for further pathway optimization to provide an economical alternative to raspberry ketone derived from plant sources.
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