Interaction of surfactants with poloxamers 338 and its effect on some properties of cream base

The aim. Study of the interaction of surfactants with poloxamer 338 (P338) and the effect of P338 on the properties of cream bases. Materials and methods. Solutions of the surfactants and P338 as well as cream bases were under study. The average hydrodynamic diameter (Dh) and zeta potential (ζ‑potential) were determined by the light scattering intensity and electrophoretic mobility of micelles. The electron paramagnetic resonance (EPR) spectra of spin probes in micelles, solvents and bases were obtained; the type of spectrum, isotropic constant (AN), rotational correlation times (τ) and anisotropy parameter (ε) were determined. Liquids and cream bases were studied by capillary and rotational viscometry; the flow behaviour and yield stress (t0), dynamic and apparent viscosity (η) as well as the hysteresis (thixotropic) area (AH) were determined. The microstructure of the bases was examined by optical microscopy. The strength of adhesion (Sm) was assessed by the pull-off test, and the absorption of water was studied by dialysis. Results. Under the impact of P338 the hydrodynamic diameters of micelles formed by cationic, anionic and nonionic surfactants decreased as well as the absolute values of their ζ‑potential became lower, but the microviscosity of the micelle nuclei increased. There was also a change in the structure of the aggregates of surfactant with fatty alcohols; EPR spectra, which were superpositions characteristic for the lateral phase separation, converted into triplets that indicated the uniform distribution of lipophilic probes in the surfactant phase. When the content of P338 increased to 17 %, the rheological parameters of the bases increased drastically, the flow behaviour and the microstructure changed. The bases had the consistency of cream within temperature range from 25 °C to 70 °C and completely restored their apparent viscosity, which had decreased under shear stress. P338 enhances the adhesive properties of the bases. Due to their microstructure, cream bases have a lower ability to absorb water compared to a solution and gel containing 17 % and 20 % P338, respectively. Conclusions. The structure of surfactant micelles and aggregates of surfactants with fatty alcohols changed under impact of P338 due to the interaction of surfactants with P338. As a result of this interaction, at a sufficiently high concentration of P338, the microstructure and flow behaviour of bases changed, their rheological parameters, which remain high at temperatures from 25 °C to 70 °C, increased significantly, and water absorption parameters decreased. The bases with P338 were more adhesive

Machine learning-guided acyl-ACP reductase engineering for improved in vivo fatty alcohol production

Alcohol-forming fatty acyl reductases (FARs) catalyze the reduction of thioesters to alcohols and are key enzymes for microbial production of fatty alcohols. Many metabolic engineering strategies utilize FARs to produce fatty alcohols from intracellular acyl-CoA and acyl-ACP pools; however, enzyme activity, especially on acyl-ACPs, remains a significant bottleneck to high-flux production. Here, we engineer FARs with enhanced activity on acyl-ACP substrates by implementing a machine learning (ML)-driven approach to iteratively search the protein fitness landscape. Over the course of ten design-test-learn rounds, we engineer enzymes that produce over twofold more fatty alcohols than the starting natural sequences. We characterize the top sequence and show that it has an enhanced catalytic rate on palmitoyl-ACP. Finally, we analyze the sequence-function data to identify features, like the net charge near the substrate-binding site, that correlate with in vivo activity. This work demonstrates the power of ML to navigate the fitness landscape of traditionally difficult-to-engineer proteins.

Metabolic engineering strategies to produce medium-chain oleochemicals via acyl-ACP:CoA transacylase activity

Microbial lipid metabolism is an attractive route for producing aliphatic chemicals, commonly referred to as oleochemicals. The predominant metabolic engineering strategy centers on heterologous thioesterases capable of producing fatty acids of desired size. To convert acids to desired oleochemicals (e.g. fatty alcohols, ketones), metabolic engineers modify cells to block beta-oxidation, reactivate fatty acids as coenzyme-A thioesters, and redirect flux towards termination enzymes with broad substrate utilization ability. These genetic modifications narrow the substrate pool available for the termination enzyme but cost one ATP per reactivation - an expense that could be saved if the acyl-chain was directly transferred from ACP- to CoA-thioester. In this work, we demonstrate an alternative acyl-transferase strategy for producing medium-chain oleochemicals. Through bioprospecting, mutagenesis, and metabolic engineering, we developed strains of Escherichia coli capable of producing over 1 g/L of medium-chain free fatty acids, fatty alcohols, and methyl ketones using the transacylase strategy.

Fatty Alcohols, a Minor Component of the Tree Tobacco Surface Wax, Reduce Insect Herbivory

Despite decades of research resulting in a comprehensive understanding of epicuticular wax biosynthesis and metabolism, the function of these almost ubiquitous metabolites in plant-herbivore interactions remains unresolved. To develop a better understanding of this role, we investigated plant-herbivore interactions in four Nicotiana glauca (tree tobacco) genome edited mutants. This included [eceriferum1 (cer1), eceriferum3 (cer3), beta-ketoacyl-coA synthase6 (kcs6), and fatty acyl-coA reductase (far)] displaying a wide range of alkane and fatty alcohol abundances. Three interaction classes were examined: chewing herbivory with seven caterpillar and one snail species, phloem feeding with Myzus persicae (green peach aphid), and egg laying with Bemisia tabaci (sweet potato whitefly). We found that high wax load and alkane abundance did not reduce caterpillar or snail herbivory. However, fatty alcohol content was negatively correlated with caterpillar growth, suggesting a role in reducing insect herbivory despite its lower levels. Aphid reproduction and feeding activity were not correlated with wax load and composition but are potentially affected by altered cutin composition of cer1 mutants. When examining non-feeding activities, wax crystal morphology could explain the preference of B. tabaci to lay eggs on wildtype plants relative to cer1 and far mutants. Accordingly, the fatty alcohol wax component reduces caterpillar herbivory on the chemical level, but oviposition is increased when wax crystals are dense. The results suggest that this varied response between herbivore classes and species, at times displaying increased and at times reduced fitness in response to altered wax composition is in part a consequence of co-evolution that shaped the specific effects of different N. glauca metabolites such as anabasine and fatty alcohols in plant-herbivore interactions.

Effect of organic compounds on cognac sensory profile

Introduction. The present research featured the effect of carbonyls, phenols, furans, fatty alcohols, ethers, and other chemical compounds on the sensory properties of cognac distillates of different ages. The research objective was to identify additional criteria of sensory evaluation by measuring the effect of various compounds on perception intensity. Study objects and methods. The study featured cognac samples of different ages. The experiment involved standard methods, including high-performance liquid and gas chromatography and a mathematical analysis based on Microsoft software. Results and discussion. The content of fatty alcohols, ethers, and carbonyl compounds that formed as a result of fermentation demonstrated little change during the aging period in oak casks. A longer extraction increased the content of phenolic and furan compounds and sugars. The content of terpene compounds decreased due to their high lability. The study revealed the effect of organic compounds on taste descriptors. The article introduces multivariate equations that calculate the dependences of the descriptor intensity on the content of organic compounds. A correlation and regression analysis revealed that phenolic compounds had a significant effect on the taste formation of cognac samples, depending on the aging time. Conclusion. Organic compounds proved to affect the taste profiles of cognac samples of different ages, as well as sensory evaluation descriptors.