DNA

Part:BBa_K4278724

Designed by: Shi Lifang   Group: iGEM22_Shanghai_Metropolis   (2022-09-22)


BAT2

BAT2

Profile

Name: BAT2

Base Pairs: 1131 bp

Origin: Saccharomyces cerevisiae, genome

Properties: catalyze the transamination of BCAAs to synthesize α-ketoacids

Usage and Biology

BBa_K4278724 is an enzyme named BAT2, which catalyzed the deamination of BCAAs (branched-chain amino acids), which was thought to be the first step in the degradation of BCAAs [1]. It was reported that BAT2 affected the production of higher alcohols in an opposite manner, and when knockout of the BAT2 gene in a single-gene-deletion manner decreases the production of higher alcohols which would accumulate and increase its toxicity in the long-term fermentation process [2-5]. This makes it particularly important to control the content of higher alcohols during fermentation [6-7].

Figure 1. The Principle of Product Engineering mediates by BAT2.

Reference

1.Zhang J., Zhang C., Wang J., Dai L., Xiao D. (2014) Expression of the Gene Lg-ATF1 Encoding Alcohol Acetyltransferases from Brewery Lager Yeast in Chinese Rice Wine Yeast. In: Zhang TC., Ouyang P., Kaplan S., Skarnes B. (eds) Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012). Lecture Notes in Electrical Engineering, vol 249. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-37916-1_5.

2.Ma L, Huang S, Du L, Tang P, Xiao D. Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2. J Agric Food Chem. 2017 Aug 16;65(32):6936-6942. doi: 10.1021/acs.jafc.7b01974.

3.Lilly M, Bauer FF, Styger G, Lambrechts MG, Pretorius IS. The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates. FEMS Yeast Res. 2006 Aug;6(5):726-43. doi: 10.1111/j.1567-1364.2006.00057.x.

4.Dai L., Zhang C., Zhang J., Qi Y., Xiao D. (2014) Effects of IAH1 Gene Deletion on the Profiles of Chinese Yellow Rice Wine. In: Zhang TC., Ouyang P., Kaplan S., Skarnes B. (eds) Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012). Lecture Notes in Electrical Engineering, vol 249. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-37916-1_42.

5.Choi YJ, Lee J, Jang YS, Lee SY. Metabolic engineering of microorganisms for the production of higher alcohols. mBio. 2014 Sep 2;5(5):e01524-14. doi: 10.1128/mBio.01524-14.

6.孙中贯,刘琳,王亚平,王雪山,肖冬光.酿酒酵母高级醇代谢研究进展[J].生物工程学报,2021,37(2):429~447.

7.于洪梅. 气相色谱法分析啤酒中 5 种高级醇的方法研究[J]. 食品研究与开发, 2018, 39(18):5.

Sequence and Features


Assembly Compatibility:
  • 10
    INCOMPATIBLE WITH RFC[10]
    Illegal SpeI site found at 768
  • 12
    INCOMPATIBLE WITH RFC[12]
    Illegal SpeI site found at 768
  • 21
    COMPATIBLE WITH RFC[21]
  • 23
    INCOMPATIBLE WITH RFC[23]
    Illegal SpeI site found at 768
  • 25
    INCOMPATIBLE WITH RFC[25]
    Illegal SpeI site found at 768
    Illegal AgeI site found at 1030
  • 1000
    COMPATIBLE WITH RFC[1000]


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