Fermentative production of Vitamin E tocotrienols in Saccharomyces cerevisiae under cold-shock-triggered temperature control

Bin Shen, Pingping Zhou, Xue Jiao, Zhen Yao, Lidan Ye () and Hongwei Yu ()
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Bin Shen: Zhejiang University
Pingping Zhou: Zhejiang University
Xue Jiao: Zhejiang University
Zhen Yao: Zhejiang University
Lidan Ye: Zhejiang University
Hongwei Yu: Zhejiang University

Nature Communications, 2020, vol. 11, issue 1, 1-14

Abstract: Abstract The diverse physiological functions of tocotrienols have listed them as valuable supplementations to α-tocopherol-dominated Vitamin E products. To make tocotrienols more readily available, tocotrienols-producing S. cerevisiae has been constructed by combining the heterologous genes from photosynthetic organisms with the endogenous shikimate pathway and mevalonate pathway. After identification and elimination of metabolic bottlenecks and enhancement of precursors supply, the engineered yeast can produce tocotrienols at yield of up to 7.6 mg/g dry cell weight (DCW). In particular, proper truncation of the N-terminal transit peptide from the plant-sourced enzymes is crucial. To further solve the conflict between cell growth and tocotrienols accumulation so as to enable high-density fermentation, a cold-shock-triggered temperature control system is designed for efficient control of two-stage fermentation, leading to production of 320 mg/L tocotrienols. The success in high-density fermentation of tocotrienols by engineered yeast sheds light on the potential of fermentative production of vitamin E tocochromanols.

Date: 2020
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DOI: 10.1038/s41467-020-18958-9

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