Coumou, Hilde

Frandsen, Rasmus John Normand

Mortensen, Matias Munck

Mortensen, Uffe Hasbro

Petersen, Pia D.

T. Okkels, Finn

Thrane, Ulf

Online Research Database In Technology

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Downloaded from orbit.dtu.dk on: Dec 21, 2017Synthetic Yeast Based Cell Factories for the Production of Plant Natural ColorsCoumou, Hilde; Petersen, Pia D.; Mortensen, Matias Munck; Frandsen, Rasmus John Normand; Thrane,Ulf; T. Okkels, Finn; Mortensen, Uffe HasbroPublication date:2015Document VersionPublisher's PDF, also known as Version of recordLink back to DTU OrbitCitation (APA):Coumou, H., Petersen, P. D., Mortensen, M. M., Frandsen, R. J. N., Thrane, U., T. Okkels, F., & Mortensen, U.H. (2015). Synthetic Yeast Based Cell Factories for the Production of Plant Natural Colors. Poster sessionpresented at 2015 Synthetic Biology: Engineering, Evolution & Design (SEED), Boston, United States.Conference ProceedingsAIChECCPSSBECEIIfSCalendarCommunityStudentsWebinarsPublicationsTopicsEvents & ResourcesPeople & CommunityAboutContactHomeProceedings Poster SessionSynthetic Yeast Based Cell Factories for the Production of Plant Natural ColorsCoumou, H. C., Technical University of Denmark2015 Synthetic Biology: Engineering, Evolution & Design (SEED)Home | Author & Chair IndexPetersen, P. D., Chr. Hansen A/SMortensen, M. M., Frandsen, R. J. N., Thrane, U., Okkels, F. T., Mortensen, U. H., Technical University of DenmarkThe vast majority of today’s consumers prefer natural over chemically synthesized pigments in their foodproducts and the global market for natural colors is increasing and expected to reach $2.3 billion by 2019.Among the industry’s preferred natural food colors are anthocyanins, which are pigments extracted from ediblefruits and vegetables, such as grape, elderberry, red radish and black carrot. Being polyphenols, increasingattention has been paid to their health benefits as potent antioxidants.Anthocyanins are a class of flavonoids that are derived from shikimic acid and acetyl­CoA. They areextensively glycosylated, acylated and/or methylated resulting in immense diversity; and up to date more than600 compounds have been identified. These decorations with sugar, methyl, aromatic and aliphatic groupsinfluence the molecular properties of anthocyanins, such as their solubility in water and color shade.The complex structures of anthocyanins are difficult to mimic by chemical synthesis and their production istherefore limited to extraction from the natural resource, typically resulting in low yields, variable quality andsupply, and high production costs. To serve the increasing need for plant natural food colors, it is desirable todevelop cheap and reliable production methods. Our aim is therefore to transfer the production of anthocyaninsto a microbial host.The baker’s yeast Saccharomyces cerevisiae is an intensively applied cell factory for the production ofrenewable fuels and chemicals. Its genetics and physiology have been extensively studied and recentpublications show successful metabolic engineering of acetyl­CoA metabolism and the shikimate pathway,greatly improving yields of different classes of plant natural products. Furthermore, yeast supportsheterologous production of e.g. membrane bound cytochrome p450s and glycosyltransferases and synthesis ofthe flavonoid naringenin, the precursor of anthocyanins, has been demonstrated previously. Therefore, weselected S. cerevisiae as microbial host for the production of anthocyanins.To exploit yeast as cell factory for the biosynthesis of a wide range of natural food colors, we are applyingsynthetic biology tools to develop an anthocyanin production screening platform. This platform uses acombinatorial approach based on mating a library of gene candidates for decorating enzymes to strainscontaining the synthetic pathways for the production of defined anthocyanin scaffolds. Novel biosyntheticproduction systems are constructed by shuffling genes originating from different plant species, expanding thebiochemical space of anthocyanins and steering required molecular properties for utilization in the foodindustry.See more Presentations from this session: Poster Session BSee more Sessions in this Group: Poster SessionFollow UsLinkedInTwitterFacebookYouTubeFlickrSlide ShareAboutContactAdvertiseSponsorshipPressPrivacy & SecurityCode of EthicsCopyright © American Institute of Chemical Engineers. All rights reserved.

Synthetic Yeast Based Cell Factories for the Production of Plant Natural Colors

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Synthetic Yeast Based Cell Factories for the Production of Plant Natural Colors

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