Modulation of saturation and chain length of fatty acids in Saccharomyces cerevisiae for production of cocoa butter‐like lipids
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- Department of Biology and Biological Engineering Chalmers University of Technology Gothenburg Sweden, Novo Nordisk Foundation Center for Biosustainability Chalmers University of Technology Gothenburg Sweden
- Department of Biology and Biological Engineering Chalmers University of Technology Gothenburg Sweden, Novo Nordisk Foundation Center for Biosustainability Chalmers University of Technology Gothenburg Sweden, Novo Nordisk Foundation Center for Biosustainability Technical University of Denmark Lyngby Denmark
Abstract Chain length and degree of saturation plays an important role for the characteristics of various products derived from fatty acids, such as fuels, cosmetics, and food additives. The seeds of Theobroma cacao are the source of cocoa butter, a natural lipid of high interest for the food and cosmetics industry. Cocoa butter is rich in saturated fatty acids that are stored in the form of triacylglycerides (TAGs). One of the major TAG species of cocoa butter, consisting of two stearic acid molecules and one oleic acid molecule (stearic acid‐oleic acid‐stearic acid, sn‐ SOS), is particularly rare in nature as the saturated fatty acid stearic acid is typically found only in low abundance. Demand for cocoa butter is increasing, yet T. cacao can only be cultivated in some parts of the tropics. Alternative means of production of cocoa butter lipids (CBLs) are, therefore, sought after. Yeasts also store fatty acids in the form of TAGs, but these are typically not rich in saturated fatty acids. To make yeast an attractive host for microbial production of CBLs, its fatty acid composition needs to be optimized. We engineered Saccharomyces cerevisiae yeast strains toward a modified fatty acid synthesis. Analysis of the fatty acid profile of the modified strains showed that the fatty acid content as well as the titers of saturated fatty acids and the titers of TAGs were increased. The relative content of potential CBLs in the TAG pool reached up to 22% in our engineered strains, which is a 5.8‐fold increase over the wild‐type. SOS content reached a level of 9.8% in our engineered strains, which is a 48‐fold increase over the wild type.
- Sponsoring Organization:
- USDOE
- Grant/Contract Number:
- DE‐SC0008744
- OSTI ID:
- 1417946
- Journal Information:
- Biotechnology and Bioengineering, Journal Name: Biotechnology and Bioengineering Vol. 115 Journal Issue: 4; ISSN 0006-3592
- Publisher:
- Wiley Blackwell (John Wiley & Sons)Copyright Statement
- Country of Publication:
- United States
- Language:
- English
Web of Science
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