Impact of the cultivation strategy on resveratrol production from glucose in engineered Corynebacterium glutamicum

• Autor(a) principal: Braga, Adelaide
• Data de Publicação: 2018
• Outros Autores: Oliveira, J., Silva, Rita M., Ferreira, Patrícia, Rocha, Isabel, Kallscheuer, Nicolai, Marienhagen, Jan, Faria, N.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/1822/47754
• topic: Batch; Corynebacterium glutamicum; Fed-batch; Oxidation; Resveratrol; Science & Technology

The health benefits of polyphenols such as stilbenes and flavonoids for humans are increasingly attracting attention. Resveratrol is awell-characterized naturally-occurring stilbeneandpotentanti-oxidant, which isused as food supplement and cosmetic ingredient. Several microorganisms including Corynebacterium glutamicum were engineered for resveratrol production from glucose. Based on the cultivation of a resveratrol-producing C. glutamicum strain in shake flasks, different strategies for improving production under controlled conditions at bioreactor scale were tested. To this end, different cultivation parameters including substrate concentration and operation modes (batch and fed-batch) were evaluated. Whereas the highest biomass concentration was observed during fed-batch fermentation, the maximum resveratrol production was achieved in batch mode. The maximal titer obtained was 12 mg L−1 of resveratrol without the addition of the fatty acid synthase inhibitor cerulenin, which was previously shown to be crucial for production with C. glutamicum. The specific growth rate duringproductionseemstohaveasignificanteffectinresveratrolproductionandapparentlylowspecificgrowth rates may redirect the metabolic bottleneck from p-coumaric acid formation to malonyl-CoA or ATP availability. We also show that high oxygen concentrations in the bioreactor negatively affected the obtained resveratrol titerswithC.glutamicum,whichismost likelydueto thestrongtendency ofresveratrol tooxidizeoroligomerize. Thus, up-scaling of the resveratrol production process is technically challenging and individual process parameters have to be optimized cautiously.