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Article Abstract
Punicic acid (PuA), an unusual conjugated linolenic acid found in pomegranate, offers diverse health benefits and has potential applications in the food industry. Due to the limited availability of PuA from natural plant sources, there is growing interest in producing it through microbial fermentation. In this study, the yeast , which is classified as "generally recognized as safe", was engineered to produce PuA using a results-driven approach. Genes potentially involved in PuA synthesis were integrated directly into the yeast genome, targeting Ty retrotransposon sites. Screening of the yeast transformants, followed by optimization of culture conditions, resulted in the production of 26.7% PuA within the yeast's total fatty acids. Further analysis revealed that the strain's triacylglycerol fraction contained over 22% PuA. By incorporating this health-promoting lipid into the nutritional profile of , the engineered strain could serve as a sustainable source of yeast biomass with enhanced nutritional value.
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| http://dx.doi.org/10.1021/acs.jafc.4c08252 | DOI Listing |
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