Improved expression of Rhizopus oryzae α-amylase in the methylotrophic yeast Pichia pastoris

In our previous study, the α-amylase from Rhizopus oryzae (RoAmy) was expressed in Escherichia coli and Saccharomyces cerevisiae but the obtained recombinant RoAmy (rRoAmy) yields were too low. The aim of the present research was to obtain high-level expressions of RoAmy in the methylotrophic yeast Pichia pastoris. To this end, we constructed P. pastoris strains with the capability to express recombinant α-amylase under the control of constitutive glyceraldehyde-3-phosphate dehydrogenase (GAP) and methanol-inducible alcohol oxidase 1 promoters. The levels of inducibly expressed rRoAmy were higher than those of constitutively expressed. The maximal inducible rRoAmy expression levels for the Mut(+) strains (41.1mg/l) were approximately eight times higher than those for the Mut(s) strains and 24 times higher than those expressed under the control of the GAP promoter. For both inducible and constitutive expressions, the S. cerevisiae α-prepro sequence and the native signal sequence of RoAmy were used separately to direct the secretion of rRoAmy into the culture medium of P. pastoris. Low levels of intracellular amylase activities that had been detected after shake-flask fermentation indicated that both signal sequences could effectively direct the secretion of rRoAmy under all studied conditions. In addition, the secretion levels of rRoAmy directed with its own signal peptide were 7-10% higher than those directed by the α-prepro sequence.     

Expression and secretion of recombinant ZZ–EGFP fusion protein by the methylotrophic yeast Pichia pastoris

We constructed a fusion protein ZZ-EGFP by fusing the ZZ domains of staphylococcal protein A (SpA) and enhanced green fluorescent protein (EGFP). ZZ-EGFP was secreted in the yeast, Pichia pastoris, with a hexahistidine tag. Its expression level was determined by measuring the fluorescence of EGFP. When the recombinant yeast cells in shake-flasks were induced with 0.5% methanol for 96 h, a maximum yield of 115 mg ZZ-EGFP/l was obtained. The resulting ZZ-EGFP fusion protein retained immunoglobulin G (IgG)-binding capacity and EGFP fluorescence. ZZ-EGFP was then used in immunofluorescence assays for detecting antinuclear antibodies (ANA); it produced a good signal that was comparable in its brightness and fluorescence pattern to that generated with fluorescein isothiocyanate (FITC)-labelled anti-human IgG. Thus, ZZ-EGFP showed great potential in immunological applications due to its ability to bind to various IgG from different animal sources.     

Transport of ethanol in baker’s yeast

Ethanol is transported into various strains of baker's yeast by simple diffusion (no effect of inhibitors and a linear concentration dependence of the initial rate of uptake and final distribution in cells). It distributes itself in 96.6 +/- 16.2% of intracellular water.     

Different affinities of the α- and β-anomers ofD-glucose,D-mannose andD-xylose for the glucose uptake system of baker’s yeast

A recording technique for measuring the sugar uptake by cell suspensions using a polarimeter is described. The method makes it possible to calculate the uptake rates of the α-and β-anomers. The constitutive monosaccharide transport system ofSaccharomyces cerevisiae andSaccharomyces fragilis exhibits a higher affinity for the α-anomers ofd-glucose,d-manose andd-xylose than for the corresponding β-anomers, this resulting in a preferential uptake of the α-anomers from a mixture. The α-anomer ofd-xylose is preferred both during influx and efflux. The membrane transport ofd-xylose inSaccharomyces cerevisiae is not associated with a change of the anomer configuration. The facilitated diffusion system appears to possess a regulatory role for the utilization ofd-glucose andd-mannose in both yeast species investigated.     

Authentication and identification of Saccharomyces cerevisiae‘flor’ yeast races involved in sherry ageing

Yeasts involved in velum formation during biological ageing of sherry wine have to date been classified into four races of Saccharomyces cerevisiae (beticus, cheresiensis, montuliensis, rouxii) according to their abilities to ferment different sugars. It has been proposed that race succession during biological ageing is essential for the development of the organoleptical properties of sherry wines. In this work we studied the physiological characteristics, the molecular differentiation and the phylogenetic relationships of the four races employing type and reference strains from culture collections and natural environments. Using restriction analysis of the ribosomal region that includes the 5.8S rRNA gene and internal transcribed regions (5.8S-ITS) we were able to differentiate 'flor' and non-'flor' S. cerevisiae yeast strains. However, no correlation between fermentation profile, mitochondrial DNA restriction analysis or chromosomal profiles and these races was found. Moreover, sequences of the D1/D2 domain of the 26S rRNA gene and the 5.8S-ITS region from these strains were analysed and no genetic differences were noted suggesting that 'flor' yeast cannot be grouped into four different races and the four races are identified as S. cerevisiae. Since the yeasts isolated from velum in sherry wine present a unique 5.8S rRNA pattern different from the rest of the Saccharomyces cerevisiae strains we propose that they should be included as a single race or variety inside the S. cerevisiae taxon.     

The production of extracellular and intracellular free amino acids during aerated fermentation of glucose by Baker’s yeast (Saccharomyces cerevisiae)

During a study of the effects of a high level of NaCl on the content of free intracellular amino acids in baker’s yeast grown in aerated fermentation of glucose it was found (Malaneyet al. 1988, 1989; Malaney and Tanner 1988) that 0.6 mol/L exogenous NaCl significantly increased the content of free intracellular citrulline, glutamine, ornithine, arginine and lysine (all basic amino acids) over that observed at zero mol/L exogenous NaCl. (Exogenous is defined as salt added beyond that present in the mineral salts in the culture medium.) This paper describes the production and relative relationships of both extracellular and free intracellular amino acids byS. cerevisiae under conditions of high NaCl content in the growth medium at pH 5 and 32 °C. For early culture times (6 h), the production of glutamine, citrulline, valine, isoleucine, ornithine, lysine and histidine were all enhanced by the addition of NaCl. For late times (24 h), except for ornithine, the early-time-enhanced amino acids continued to be enhanced by the addition of NaCl. In addition, the yields of several other amino acids also were increased by exogenous salt at this late time. These include aspartic acid, threonine, glutamic acid, cystine, methionine, tyrosine, phenylalanine and arginine. Deceased, August 12, 1988. This study was supported by theNational Science Foundation (Grant No. CPE8209945) in conjunction with the NSF United States — Taiwan Cooperative Science Program.     

Alcohol oxidase from the yeast Pichia pastoris—a potential catalyst for organic synthesis

Alcohol oxidase (AO) from the methylotropic yeast Pichia pastoris was isolated and investigated. Wide substrate specificity is characteristic for this enzyme. Unbranched primary alcohols are effectively oxidized by AO to aldehydes, including propargyl alcohol, 2-chloroethanol, 2-cyanoethanol, leading to important synthetic intermediates. AO was immobilized by covalent linking to macroporous cellulose activated by glutaraldehyde, yield of immobilization 80%. Presence of two izoenzymes of AO was suggested from the pH activity dependence.     

Secretory expression of the α-subunit of human coagulation factor XIII in the yeast Pichia pastoris

Pro-FXIIIa (the -subunit of FXIII with activation peptide, which must be removed to produce the active form of FXIIIa), cloned from human placenta cDNA library, was overexpressed in the methylotrophic yeast Pichia pastoris GS115 (his4) and secreted into the culture medium to yield the recombinant pro-FXIIIa subunit with a predicted molecular mass of approximately 83 kDa. The gene was located immediately downstream of the strong yeast alcohol oxidase promoter (AOX1). In shake flask culture, recombinant pro-FXIIIa (rFXIIIa) was secreted into the culture medium at above 50 mg l^–1. The fibrin-stabilizing activity of the recombinant pro-FXIIIa, after thrombin activation, was confirmed using fibrin cross-linking patterns, and analyzed by SDS-PAGE.     

NAD+ regeneration in a microreactor using permeabilized baker’s yeast cells

NAD(P)-dependent oxidoreductases represent a great interest in the field of biotechnology and biotransformation. Although they have many advantages, the biggest drawback and limitation of oxidoreductase usage is the price of the coenzymes. In order to solve this problem, many in situ methods for regeneration of coenzymes have been studied and developed. Unfortunately, although results indicate that those methods are suitable for regeneration procedure, most of the processes need additional optimization to make them more sustainable. As an alternative, microreactor technology could be used as a new technique for coenzyme regeneration processes due to many advantages.In this study regeneration of coenzyme NAD⁺ was carried out in a microreactor by acetaldehyde reduction to ethanol using enzyme alcohol dehydrogenase (ADH). Suspended and immobilized whole permeabilized baker’s yeast cells were used as the source of the ADH enzyme. A 65.3% conversion of NADH was achieved with suspended permeabilized baker’s yeast cells for a residence time of τ = 36 s and equimolar concentration of substrates (c_i,NADH = 5.5 mmol/dm³, c_{i,acetaldehyde} = 5.5 mmol/dm³). When working with immobilized cells, conversion achieved for the same residence time was 10 fold lower. When permeabilized baker’s yeast cells were used for coenzyme regeneration process was stabile for 6 days of continuous operation which makes this system a good alternative for coenzyme regeneration.     

Improved synchronous light scattering method for measuring baker’s yeast biomass using thickened suspensions

Measuring yeast biomass is important in the processes of microbial fermentations. It has been demonstrated that synchronous light scattering (SLS) signals could be applied for the quantification of model bioparticles such as Saccharomyces cerevisiae. In this study, an improved synchronous light scattering method was developed for yeast biomass estimation. The settlement of yeast cells during SLS signals measuring process was studied, and hydrolysis anionic polyacrylamide was added into yeast suspensions to increase the stability of the cells in liquid environment. By simultaneously scanning both the excitation and emission monochromators of a common spectrofluorometer with same starting excitation and emission wavelength (namely, ?λ = 0), the SLS intensity was found to be proportional to the yeast concentration in the range from 0 to 4.9 × 10⁶ cell/mL (R ² = 0.9907), the detection limit is 8.1 × 10³ cell/mL. The developed method exhibited good stability and sensitivity in the recovery test and growth curve drawing process, demonstrating the potential of the method in practical application of biomass estimation.     

Temperature dependency of induction of sexual agglutinability by α pheromone in the yeast Saccharomyces cerevisiae

When pheromone-pretreated cells of an inducible a strain of Saccharomyces cerevisiae carrying the inducible gene saa1 were incubated in a growth medium at 28°C, induction of sexual agglutinability began after a 10 min lag period. If the cells were incubated at 38°C during the lag period, no induction occurred even after incubation at 28°C. Contrary to this, if the cells were incubated at 28°C during the lag period, almost complete induction occurred, even after transfer to 38°C. Temperature shift experiments revealed that 5 min incubation at 28°C was necessary for the initiation of the temperature-sensitive period and further 5 min incubation for the completion of the period. The temperature-sensitive period was sensitive to phenylmethylsulfonyl fluoride.Non-common abbreviations PBS 10^-2 M phosphate buffer solution, pH 5.5 - PMSF phenylmethylsulfonyl fluoride     

Behaviour of dehydrated baker’s yeast during reduction reactions in a biphasic medium

The behaviour of dry bakers yeast (Saccharomyces cerevisiae type II, Sigma) used as biocatalyst without preliminary growth for the synthesis of 2-heptanol from 2-heptanone in a biphasic system is presented. Cells undergo intracellular trehalose consumption with a stoichiometric ethanol production during the first 15 h of the process. This metabolism is then replaced by acetate accumulation. These reactions are disconnected from the biocatalytic reaction and do not provide reduced cofactors. 2-Heptanone is metabolised by two pathways. The first leads to 2-heptanol (molar yield close to 55%, enantioselectivity higher than 99%, with a slight decrease at the end of the process) and the second corresponds to material incorporation into the biomass. This latter phenomenon is assumed to provide the biocatalyst with the reduced cofactors needed for the reduction process. Overall, the process yielded ca. 1.4 g/l 2-heptanol in 50 h reaction, which is close to that observed with fresh cells previously grown for 15 h.     

Maltotriose transport and utilization in Baker’s and Brewer’s yeast

Maltotriose is metabolized by baker’s and brewer’s yeast only oxidatively, with a respiratory quotient of 1.0, the being, depending on the strain used, 0–11, as compared with of 6–42μL CO₂ per h per mg dry substance. The transport appeared to proceed by facilitated diffusion (no effects of NaF, iodoacetamide and 3-chlorophenylhydrazonomalononitrile) with a K_T of more than 50mm and was inhibited by maltose > maltotriose > methyl-α-D-glucoside > maltotetraose >D-fruetose >D-glucose. The transport was present constitutively in bothSaccharomyces cerevisiae (baker’s yeast) and inS. uvarum (brewer’s yeast) and it was not significantly stimulated by preincubation with glucose or maltose. The pH optimum was 4.5–5.5, the temperature dependence yielded an activation energy of 26 kJ/mol.     

Transition rate kinetics from ethanol oxidation to glucose utilisation within a structured model of baker’s yeast

 The transition rate kinetics from ethanol oxidation to glucose utilisation, within a structured model of baker’s yeast, described previously, were experimentally identified. The shift in metabolism has been assessed through glucose pulses during batch growth on ethanol. The influence of glucose concentration (between 0.25 g l^-1 and 0.90 g l^-1) and initial biomass concentration (between 0.61 g l^-1 and 1.44 g l^-1) on the transition rate was determined. The transition rate can not be described by a first-order saturation-type kinetics with respect to glucose only. A corrective term, which takes into account biomass concentration should be included. Received: 28 April 1995/Received revision: 6 July 1995/Accepted: 22 August 1995     

Metabolic Engineering for Production of β-Carotene and Lycopene in Saccharomyces cerevisiae

We have engineered a conventional yeast, Saccharomyces cerevisiae, to confer a novel biosynthetic pathway for the production of β-carotene and lycopene by introducing the bacterial carotenoid biosynthesis genes, which are individually surrounded by the promoters and terminators derived from S. cerevisiae. β-Carotene and lycopene accumulated in the cells of this yeast, which was considered to be a result of the carbon flow for the ergosterol biosynthetic pathway being partially directed to the pathway for the carotenoid production.     

The estimation of alcohol dehydrogenase activity in aerobic and anaerobic “permeabilised” baker’s yeast cells

The in vivo and in vitro activity of alcohol dehydrogenase from baker's yeast maintained under aerobic and anaerobic conditions was measured. In vivo measurements were made in cells "permeabilised" with toluene. Michaelis constants (NAD+ as substrate) were found to be almost identical as those reported for purified preparations. In addition the Km of the enzyme from cells incubated under anaerobic conditions was virtually identical to that from cells from aerobic conditions. The activity of the enzyme was found to be greater (in both "permeabilised" cells and extracts) in cells maintained under nitrogen than air. Cells metabolizing glucose in N2 produced greater levels of ethanol than in air and the rate of NAD+ reduction was also found to be greater in N2 than in air. The results indicate that it was feasible to determine rates of this enzyme in vivo and that the difference in activity of alcohol dehydrogenase under N2 and air may conceivably account for differences in rates of glucose utilisation, ethanol production and NAD+ reduction in air and nitrogen.     

Influence of growth phase and zeolite clinoptilolite on the concentration of sphingoid bases in Saccharomyces uvarum brewer’s yeast

Sphingolipids having a long-chain sphingoid base backbone are primarily located in the yeast’s plasma membrane. They are found in various types of foods, and although they are not essential food ingredients, they play an important role as bioactive molecules in preventing certain human diseases. Today, due to its high nutritional value, brewer’s yeast is increasingly being used in the food and pharmaceutical industry. The aim of this study was to evaluate the potential of S. uvarum, a by-product of the brewing industry, as an economically feasible source of sphingolipids. For that purpose, the growth phase dependence on sphingolipid production in S. uvarum as well as the effect of zeolite addition to the growth medium was investigated. The experiments were designed to explore the dependence of growth phase on sphingolipids metabolism, by comparing initial (starter) culture of brewer’s yeast (laboratory propagated, designated as zero yeast generation, serving here as control), and surplus brewer’s yeast (a residue produced after 5 successive beer fermentations), by-product of beer fermentation, with and without the addition of zeolite. HPLC analysis of individual molecular species of sphingoid bases obtained by acid hydrolysis of complex sphingolipids from S. uvarum yeast produced the following results: about 65% of total sphingoid bases represents C18 phytosphingosine, about 32% represents unknown long-chain base, and about 1.5–2% represents C18 DL-erythro-sphinganine. In the case of C18 phytosphingosine, production was about 11.5-fold higher during exponential phase compared with the other growth phases. For C18 DL-erythro-sphinganine, production was highest during the lag and acceleration phase of growth. In most cases, zeolite addition (1%) to the growth medium resulted in an increase up to 2.5-fold in the sphingoid bases level.