作为单细胞真核模式生物，酿酒酵母具有生长周期短、发酵能力强、容易进行大规模培养等优点，并含有多种蛋白质、氨基酸、维生素、生物活性物质等丰富的营养成分，一直是基础与应用研究的重要对象，广泛应用于医药、食品等领域。同时，酿酒酵母遗传背景清晰，遗传操作工具成熟，其高效率、高保真的同源重组系统能够实现目标化合物生物合成途径的快速构建与优化，被广泛用作合成生物学改造的底盘细胞。课题组通过重构酿酒酵母细胞中枢碳代谢、强化关键前体供给、融合酶构建、高效辅酶调控、细胞器工程、动态平衡细胞生长与产物合成等代谢工程方法，完成“新平台”(磷脂代谢、植物异黄酮合成)的搭建，实现“新产物”(油酰乙醇胺、大豆苷元、葛根素)的首次从头微生物合成。
相关文章：
Liu Q#, Liu Y#, Li G, Savolainen O, Chen Y, Nielsen J*. De novo biosynthesis of bioactive isoflavonoids by engineered yeast cell factories. Nature Communications. 2021, 12(1):6085. (Contributed equally)
Liu Q, Liu Y, Chen Y, Nielsen J*. Current state of aromatics production using yeast: achievements and challenges. Current Opinion in Biotechnology. 2020, 65:65-74.
Liu Y, Liu Q, Krivoruchko A, Khoomrung S, Nielsen J*. Engineering yeast phospholipid platform for de novo oleoylethanolamide production. Nature Chemical Biology. 2020, 16(2):197-205.
Liu Q, Yu T, Campbell K, Nielsen J, Chen Y*. Rewiring carbon metabolism in yeast for high level production of aromatic chemicals. Nature Communications. 2019, 10(1):4976.
Liu Y, Nielsen J. Recent trends in metabolic engineering of microbial chemical factories. Current Opinion in Biotechnology. 2019, 60:188-197.
Liu Q, Yu T, Campbell K, Nielsen J*, Chen Y. Modular pathway rewiring of yeast for amino acid production. Methods in Enzymology. 2018, 608:417-439.
