A single-host fermentation process for the production of flavor lactones from non-hydroxylated fatty acids

Eko Roy Marella, Jonathan Dahlin, Marie Inger Dam, Jolanda ter Horst, Hanne Bjerre Christensen, Suresh Sudarsan, Guokun Wang, Carina Holkenbrink, Irina Borodina

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Lactone flavors with fruity, milky, coconut, and other aromas are widely used in the food and fragrance industries. Lactones are produced by chemical synthesis or by biotransformation of plant-sourced hydroxy fatty acids. We established a novel method to produce flavor lactones from abundant non-hydroxylated fatty acids using yeast cell factories. Oleaginous yeast Yarrowia lipolytica was engineered to perform hydroxylation of fatty acids and chain-shortening via β-oxidation to preferentially twelve or ten carbons. The strains could produce γ-dodecalactone from oleic acid and δ-decalactone from linoleic acid. Through metabolic engineering, the titer was improved 4-fold, and the final strain produced 282 mg/L γ-dodecalactone in a fed-batch bioreactor. The study paves the way for the production of lactones by fermentation of abundant fatty feedstocks.
Original languageEnglish
JournalMetabolic Engineering
ISSN1096-7176
DOIs
Publication statusAccepted/In press - 2019

Keywords

  • Beta-oxidation
  • Delta-decalactone
  • Flavor lactone
  • Gamma-dodecalactone
  • Hydroxy fatty acids
  • Yarrowia lipolytica

Cite this

@article{9423132b21714ef486126b1698700aed,
title = "A single-host fermentation process for the production of flavor lactones from non-hydroxylated fatty acids",
abstract = "Lactone flavors with fruity, milky, coconut, and other aromas are widely used in the food and fragrance industries. Lactones are produced by chemical synthesis or by biotransformation of plant-sourced hydroxy fatty acids. We established a novel method to produce flavor lactones from abundant non-hydroxylated fatty acids using yeast cell factories. Oleaginous yeast Yarrowia lipolytica was engineered to perform hydroxylation of fatty acids and chain-shortening via β-oxidation to preferentially twelve or ten carbons. The strains could produce γ-dodecalactone from oleic acid and δ-decalactone from linoleic acid. Through metabolic engineering, the titer was improved 4-fold, and the final strain produced 282 mg/L γ-dodecalactone in a fed-batch bioreactor. The study paves the way for the production of lactones by fermentation of abundant fatty feedstocks.",
keywords = "Beta-oxidation, Delta-decalactone, Flavor lactone, Gamma-dodecalactone, Hydroxy fatty acids, Yarrowia lipolytica",
author = "Marella, {Eko Roy} and Jonathan Dahlin and Dam, {Marie Inger} and {ter Horst}, Jolanda and Christensen, {Hanne Bjerre} and Suresh Sudarsan and Guokun Wang and Carina Holkenbrink and Irina Borodina",
year = "2019",
doi = "10.1016/j.ymben.2019.08.009",
language = "English",
journal = "Metabolic Engineering",
issn = "1096-7176",
publisher = "Academic Press",

}

A single-host fermentation process for the production of flavor lactones from non-hydroxylated fatty acids. / Marella, Eko Roy; Dahlin, Jonathan; Dam, Marie Inger; ter Horst, Jolanda; Christensen, Hanne Bjerre; Sudarsan, Suresh; Wang, Guokun; Holkenbrink, Carina; Borodina, Irina.

In: Metabolic Engineering, 2019.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - A single-host fermentation process for the production of flavor lactones from non-hydroxylated fatty acids

AU - Marella, Eko Roy

AU - Dahlin, Jonathan

AU - Dam, Marie Inger

AU - ter Horst, Jolanda

AU - Christensen, Hanne Bjerre

AU - Sudarsan, Suresh

AU - Wang, Guokun

AU - Holkenbrink, Carina

AU - Borodina, Irina

PY - 2019

Y1 - 2019

N2 - Lactone flavors with fruity, milky, coconut, and other aromas are widely used in the food and fragrance industries. Lactones are produced by chemical synthesis or by biotransformation of plant-sourced hydroxy fatty acids. We established a novel method to produce flavor lactones from abundant non-hydroxylated fatty acids using yeast cell factories. Oleaginous yeast Yarrowia lipolytica was engineered to perform hydroxylation of fatty acids and chain-shortening via β-oxidation to preferentially twelve or ten carbons. The strains could produce γ-dodecalactone from oleic acid and δ-decalactone from linoleic acid. Through metabolic engineering, the titer was improved 4-fold, and the final strain produced 282 mg/L γ-dodecalactone in a fed-batch bioreactor. The study paves the way for the production of lactones by fermentation of abundant fatty feedstocks.

AB - Lactone flavors with fruity, milky, coconut, and other aromas are widely used in the food and fragrance industries. Lactones are produced by chemical synthesis or by biotransformation of plant-sourced hydroxy fatty acids. We established a novel method to produce flavor lactones from abundant non-hydroxylated fatty acids using yeast cell factories. Oleaginous yeast Yarrowia lipolytica was engineered to perform hydroxylation of fatty acids and chain-shortening via β-oxidation to preferentially twelve or ten carbons. The strains could produce γ-dodecalactone from oleic acid and δ-decalactone from linoleic acid. Through metabolic engineering, the titer was improved 4-fold, and the final strain produced 282 mg/L γ-dodecalactone in a fed-batch bioreactor. The study paves the way for the production of lactones by fermentation of abundant fatty feedstocks.

KW - Beta-oxidation

KW - Delta-decalactone

KW - Flavor lactone

KW - Gamma-dodecalactone

KW - Hydroxy fatty acids

KW - Yarrowia lipolytica

U2 - 10.1016/j.ymben.2019.08.009

DO - 10.1016/j.ymben.2019.08.009

M3 - Journal article

JO - Metabolic Engineering

JF - Metabolic Engineering

SN - 1096-7176

ER -