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Chin YW, Shin SC, Han S, Jang HW, Kim HJ. CRISPR/Cas9-mediated Inactivation of arginase in a yeast strain isolated from Nuruk and its impact on the whole genome. J Biotechnol 2021; 341:163-167. [PMID: 34601018 DOI: 10.1016/j.jbiotec.2021.09.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 08/30/2021] [Accepted: 09/26/2021] [Indexed: 12/22/2022]
Abstract
Despite the advantages of CRISPR/Cas9 technology in the food industry, controversy over its off-target effects exists. We engineered an industrial Saccharomyces cerevisiae strain isolated from a Korean rice wine starter, Nuruk, using CRISPR/Cas9 to decrease ethyl carbamate (EC) formation. We disrupted the CAR1 gene encoding arginase, which plays a key role in EC formation. Subsequently, we compared the whole genome of the engineered strain to that of the wild type by analyzing heterozygous and homozygous mutations through variant calling. Homozygous mutations in the genome of the engineered strains were identified as the target mutations in CAR1 induced by CRISPR/Cas9, and no other off-target effects were observed. Our findings have critical implications for the use of CRISRP/Cas9 technology in yeasts in the food industry.
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Affiliation(s)
- Young-Wook Chin
- Research Group of Traditional Food, Research Division of Strategic Food Technology, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Seung Chul Shin
- Division of Polar Life Sciences, Korea Polar Research Institute, Incheon 21990, Republic of Korea
| | - Suk Han
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Hae Won Jang
- Research Group of Traditional Food, Research Division of Strategic Food Technology, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea; Department of Food Science and Biotechnology, Sungshin Women's University, Seoul 01133, Republic of Korea
| | - Hyo Jin Kim
- Research Group of Traditional Food, Research Division of Strategic Food Technology, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea; Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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Chadani T, Ohnuki S, Isogai A, Goshima T, Kashima M, Ghanegolmohammadi F, Nishi T, Hirata D, Watanabe D, Kitamoto K, Akao T, Ohya Y. Genome Editing to Generate Sake Yeast Strains with Eight Mutations That Confer Excellent Brewing Characteristics. Cells 2021; 10:1299. [PMID: 34073778 DOI: 10.3390/cells10061299] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/16/2021] [Accepted: 05/21/2021] [Indexed: 01/23/2023] Open
Abstract
Sake yeast is mostly diploid, so the introduction of recessive mutations to improve brewing characteristics requires considerable effort. To construct sake yeast with multiple excellent brewing characteristics, we used an evidence-based approach that exploits genome editing technology. Our breeding targeted the AWA1, CAR1, MDE1, and FAS2 genes. We introduced eight mutations into standard sake yeast to construct a non-foam-forming strain that makes sake without producing carcinogens or an unpleasant odor, while producing a sweet ginjo aroma. Small-scale fermentation tests showed that the desired sake could be brewed with our genome-edited strains. The existence of a few unexpected genetic perturbations introduced during breeding proved that genome editing technology is extremely effective for the serial breeding of sake yeast.
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Guo XW, Li YZ, Guo J, Wang Q, Huang SY, Chen YF, Du LP, Xiao DG. Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae. J Ind Microbiol Biotechnol 2016; 43:671-9. [PMID: 26831650 DOI: 10.1007/s10295-016-1737-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Accepted: 01/10/2016] [Indexed: 11/27/2022]
Abstract
Ethyl carbamate (EC), a pluripotent carcinogen, is mainly formed by a spontaneous chemical reaction of ethanol with urea in wine. The arginine, one of the major amino acids in grape musts, is metabolized by arginase (encoded by CAR1) to ornithine and urea. To reduce the production of urea and EC, an arginase-deficient recombinant strain YZ22 (Δcarl/Δcarl) was constructed from a diploid wine yeast, WY1, by successive deletion of two CAR1 alleles to block the pathway of urea production. The RT-qPCR results indicated that the YZ22 almost did not express CAR1 gene and the specific arginase activity of strain YZ22 was 12.64 times lower than that of parent strain WY1. The fermentation results showed that the content of urea and EC in wine decreased by 77.89 and 73.78 %, respectively. Furthermore, EC was forming in a much lower speed with the lower urea during wine storage. Moreover, the two CAR1 allele deletion strain YZ22 was substantially equivalent to parental strain in terms of growth and fermentation characteristics. Our research also suggested that EC in wine originates mainly from urea that is produced by the arginine.
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Affiliation(s)
- Xue-Wu Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, 300457, People's Republic of China
| | - Yuan-Zi Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
| | - Jian Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
| | - Qing Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
| | - Shi-Yong Huang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
| | - Ye-Fu Chen
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, 300457, People's Republic of China
| | - Li-Ping Du
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, 300457, People's Republic of China
| | - Dong-Guang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin, 300457, People's Republic of China.
- College of Bioengineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA-Tianjin Economic-Technological Development Area, Tianjin, 300457, People's Republic of China.
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, 300457, People's Republic of China.
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Jung KW, Maeng S, Bahn YS. Functional Characterization of cAMP-Regulated Gene, CAR1, in Cryptococcus neoformans. Mycobiology 2010; 38:26-32. [PMID: 23956621 PMCID: PMC3741591 DOI: 10.4489/myco.2010.38.1.026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2010] [Accepted: 02/17/2010] [Indexed: 06/02/2023]
Abstract
The cyclic AMP (cAMP) pathway plays a major role in growth, sexual differentiation, and virulence factor synthesis of pathogenic fungi. In Cryptococcus neoformans, perturbation of the cAMP pathway, such as a deletion in the gene encoding adenylyl cyclase (CAC1), causes defects in the production of virulence factors, including capsule and melanin production, as well as mating. Previously, we performed a comparative transcriptome analysis of the Ras- and cAMP-pathway mutants, which revealed 163 potential cAMP-regulated genes (38 genes at a 2-fold cutoff). The present study characterized the role of one of the cAMP pathway-dependent genes (serotype A identification number CNAG_ 06576.2). The expression patterns were confirmed by Northern blot analysis and the gene was designated cAMP-regulated gene 1 (CAR1). Interestingly, deletion of CAR1 did not affect biosynthesis of any virulence factors and the mating process, unlike the cAMP-signaling deficient cac1Δ mutant. Furthermore, the cac1Δ mutant exhibited wild-type levels of the stress-response phenotype against diverse environmental cues, indicating that Car1, albeit regulated by the cAMP-pathway, is not essential to confer a cAMP-dependent phenotype in C. neoformans.
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Affiliation(s)
- Kwang-Woo Jung
- Department of Biotechnology, Center for Fungal Pathogenesis, College of Life Science and Biotechnology, Yonsei University, Seoul, Korea
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