https://www.cas.cn/syky/202311/t20231117_4986011.shtml
https://www.nature.com/articles/s44160-023-00429-w
Researchers from Shenzhen in cooperation with Jay. D. Keasling’s have reported the de novo microbial biosynthesis of jasmonic acid and its derivatives, methyl jasmonate and jasmonoyl isoleucine, from glucose using an engineered baker’s yeast. The study uses enzymes located in the endoplasmic reticulum and cytosol to generate the intermediates α-linolenic acid and cis-12-oxophytodienoic acid. The final engineered stain, which integrates 15 heterologous genes from diverse plants and fungi and had 3 of its native genes deleted, produces jasmonic acid at titres of 19.0 mg l−1 in flask cultures through in vitro supplementation of α-linolenic acid. In addition to the well-known natural structures (−)-jasmonic acid and (+)-epi-jasmonic acid, the engineered yeast also synthesized the previously unobserved unnatural structures (+)-jasmonic acid and (−)-epi-jasmonic acid.
Shenzhen researchers: Jasmon and derivatives from engineered yeast