Cocoa butter is extracted from cocoa beans, and it is mainly used as the raw material for the production of chocolate and cosmetics. Increased demands and insufficient cocoa plants led to a shortage of cocoa butter supply, and there is therefore much interesting in finding an alternative cocoa butter supply. However, the most valuable component of cocoa butter is rarely available in other vegetable oils. Saccharomyces cerevisiae is an important industrial host for production of chemicals, enzyme and pharmaceuticals. Advances in synthetical biology and metabolic engineering had enabled high-level of triacylglycerols (TAG) production in yeast, which provided possible solutions for cocoa butter equivalents (CBEs) production. Diverse engineering strategies focused on the fatty acid-producing pathway had been applied in S. cerevisiae, and the key enzymes determining the TAG structure were considered as the main engineering targets. Recent development in phytomics and multi-omics technologies provided clues to identify potential targeted enzymes, which are responsible for CBE production. In this review, we have summarized recent progress in identification of the key plant enzymes for CBE production, and discussed recent and future metabolic engineering and synthetic biology strategies for increased CBE production in S. cerevisiae.

中文翻译：

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酿酒酵母代谢工程生产可可脂当量的进展


可可脂是从可可豆中提取的，主要用作生产巧克力和化妆品的原料。需求增加和可可植物不足导致可可脂供应短缺，因此寻找替代可可脂供应非常有趣。然而，可可脂中最有价值的成分是其他植物油中很少有的。酿酒酵母是生产化学品、酶和药物的重要工业宿主。合成生物学和代谢工程的进步使得酵母能够高水平生产三酰甘油（TAG），这为可可脂等同物（CBE）的生产提供了可能的解决方案。针对脂肪酸生产途径的多种工程策略已在酿酒酵母中得到应用，并以决定TAG结构的关键酶为主要工程目标。植物组学和多组学技术的最新发展为识别潜在的目标酶提供了线索，这些酶负责 CBE 的产生。在这篇综述中，我们总结了鉴定用于生产 CBE 的关键植物酶的最新进展，并讨论了最近和未来提高酿酒酵母 CBE 产量的代谢工程和合成生物学策略。