A xylanase from Streptomyces sp. FA1: heterologous expression, characterization, and its application in Chinese steamed bread

ABSTRACT Recent advances in genome sequencing have revealed a variety of secondary metabolite biosynthetic gene clusters in actinomycetes. Understanding the biosynthetic mechanism controlling secondary metabolite production is important for utilizing these gene clusters. In this study, we focused on the kinanthraquinone biosynthetic gene cluster, which has not been identified yet in Streptomyces sp. SN-593. Based on chemical structure, 5 type II polyketide synthase gene clusters were listed from the genome sequence of Streptomyces sp. SN-593. Among them, a candidate gene cluster was selected by comparing the gene organization with grincamycin, which is synthesized through an intermediate similar to kinanthraquinone. We initially utilized a BAC library for subcloning the kiq gene cluster, performed heterologous expression in Streptomyces lividans TK23, and identified the production of kinanthraquinone and kinanthraquinone B. We also found that heterologous expression of kiqA, which belongs to the DNA-binding response regulator OmpR family, dramatically enhanced the production of kinanthraquinones.

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Mining of a streptothricin gene cluster from Streptomyces sp. TP-A0356 genome via heterologous expression

Science China Life Sciences ◽

10.1007/s11427-013-4504-2 ◽

2013 ◽

Vol 56 (7) ◽

pp. 619-627 ◽

Cited By ~ 17

Author(s):

JinE Li ◽

ZhengYan Guo ◽

Wei Huang ◽

XiangXi Meng ◽

GuoMin Ai ◽

...

Keyword(s):

Heterologous Expression ◽

Gene Cluster ◽

Streptomyces Sp

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Chinese steamed bread fortified with green banana flour

Food Research ◽

10.26656/fr.2017.2(4).058 ◽

2018 ◽

Vol 2 (4) ◽

pp. 320-330 ◽

Cited By ~ 3

Author(s):

C.Y.L. Loong ◽

C.Y.H. Wong

Keyword(s):

Chinese Steamed Bread ◽

Steamed Bread ◽

Banana Flour ◽

Green Banana

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A new monocupin quercetinase of Streptomyces sp. FLA: identification and heterologous expression of the queD gene and activity of the recombinant enzyme towards different flavonols

Archives of Microbiology ◽

10.1007/s00203-007-0215-z ◽

2007 ◽

Vol 187 (6) ◽

pp. 475-487 ◽

Cited By ~ 20

Author(s):

Hedda Merkens ◽

Sonja Sielker ◽

Karsten Rose ◽

Susanne Fetzner

Keyword(s):

Heterologous Expression ◽

Recombinant Enzyme ◽

Streptomyces Sp

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Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition

LWT ◽

10.1016/j.lwt.2017.12.074 ◽

2018 ◽

Vol 91 ◽

pp. 77-83 ◽

Cited By ~ 5

Author(s):

Gangcheng Wu ◽

Yingbin Shen ◽

Yajing Qi ◽

Hui Zhang ◽

Li Wang ◽

...

Keyword(s):

Antioxidant Properties ◽

Chinese Steamed Bread ◽

Steamed Bread

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Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp

International Journal of Molecular Sciences ◽

10.3390/ijms20040818 ◽

2019 ◽

Vol 20 (4) ◽

pp. 818 ◽

Cited By ~ 3

Author(s):

Bowen Yan ◽

Faizan Sadiq ◽

Yijie Cai ◽

Daming Fan ◽

Hao Zhang ◽

...

Keyword(s):

Principal Component ◽

Baker’S Yeast ◽

Aroma Compounds ◽

Untargeted Metabolomics ◽

Type I ◽

Baker's Yeast ◽

Chinese Steamed Bread ◽

Characteristics Analysis ◽

Aroma Characteristics ◽

Steamed Bread

Untargeted metabolomics is a valuable tool to analyze metabolite profiles or aroma fingerprints of different food products. However, less attention has been paid to determining the aroma characteristics of Chinese steamed breads (CSBs) by using this approach. The aim of this work was to evaluate the key aroma compounds and their potential generation pathway in Chinese steamed bread produced with type I sourdough by a metabolomics approach. Based on the aroma characteristics analysis, CSBs produced with type I sourdough and baker’s yeast were clearly distinguishable by principal component analysis (PCA) scores plot. A total of 13 compounds in sourdough-based steamed breads were given the status of discriminant markers through the untargeted metabolomics analysis. According to the odor activity values (OAVs) of discriminant aroma markers, ethyl acetate (fruity), ethyl lactate (caramel-like), hexyl acetate (fruity), (E)-2-nonenal (fatty) and 2-pentylfuran (fruity) were validated as the key volatile compounds in the breads produced with type I sourdough as compared to the baker’s yeast leavened steamed bread. The metabolite analysis in proofed dough indicated that esters are mainly generated by the reaction between acid and alcohol during steaming, and aldehydes are derived from the oxidation of palmitoleic acid and linoleic acid during proofing and steaming.

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