De Novo Biosynthesis of Methyl Cinnamate in Engineered Escherichia coli,Journal of Agricultural and Food Chemistry

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De Novo Biosynthesis of Methyl Cinnamate in Engineered Escherichia coli
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2022-06-16 , DOI: 10.1021/acs.jafc.2c02638
Daoyi Guo ₁ , Shaoting Wu ₁ , Xiao Fu ₁ , Hong Pan ₁

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Methyl cinnamate with a fruity balsamic odor is an important fragrance ingredient in perfumes and cosmetics. Chemical processes are currently the only means of producing methyl cinnamate. But consumers prefer natural flavors. Therefore, it is necessary to design and develop microbial cell factories for the production of methyl cinnamate. In this study, we established for the first time a biosynthetic pathway in engineered Escherichia coli for production of methyl cinnamate from glucose. We further increased the methyl cinnamate production to 302 mg/L by increasing the availability of the metabolic precursors. Finally, the titer was increased to 458 mg/L in a two-phase culture system.

中文翻译：

工程大肠杆菌中肉桂酸甲酯的从头生物合成

具有果香香脂气味的肉桂酸甲酯是香水和化妆品中的重要香料成分。化学工艺是目前生产肉桂酸甲酯的唯一方法。但消费者更喜欢天然香料。因此，有必要设计和开发生产肉桂酸甲酯的微生物细胞工厂。在这项研究中，我们首次在工程大肠杆菌中建立了从葡萄糖生产肉桂酸甲酯的生物合成途径。我们通过增加代谢前体的可用性进一步将肉桂酸甲酯的产量提高到 302 mg/L。最后，在两相培养系统中，滴度增加到 458 mg/L。

更新日期：2022-06-16

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