Molecular-dynamics-simulation-guided membrane engineering allows the increase of membrane fatty acid chain length in Saccharomyces cerevisiae
Journal article, 2021

The use of lignocellulosic-based fermentation media will be a necessary part of the transition to a circular bio-economy. These media contain many inhibitors to microbial growth, including acetic acid. Under industrially relevant conditions, acetic acid enters the cell predominantly through passive diffusion across the plasma membrane. The lipid composition of the membrane determines the rate of uptake of acetic acid, and thicker, more rigid membranes impede passive diffusion. We hypothesized that the elongation of glycerophospholipid fatty acids would lead to thicker and more rigid membranes, reducing the influx of acetic acid. Molecular dynamics simulations were used to predict the changes in membrane properties. Heterologous expression of Arabidopsis thaliana genes fatty acid elongase 1 (FAE1) and glycerol-3-phosphate acyltransferase 5 (GPAT5) increased the average fatty acid chain length. However, this did not lead to a reduction in the net uptake rate of acetic acid. Despite successful strain engineering, the net uptake rate of acetic acid did not decrease. We suggest that changes in the relative abundance of certain membrane lipid headgroups could mitigate the effect of longer fatty acid chains, resulting in a higher net uptake rate of acetic acid.

Author

Jeroen Maertens

Chalmers, Biology and Biological Engineering, Industrial Biotechnology

Simone Scrima

Danish Cancer Research Society Center

Matteo Lambrughi

Danish Cancer Research Society Center

Samuel Genheden

University of Gothenburg

Cecilia Trivellin

Chalmers, Biology and Biological Engineering, Industrial Biotechnology

Leif A Eriksson

University of Gothenburg

Elena Papaleo

Danish Cancer Research Society Center

Lisbeth Olsson

Chalmers, Biology and Biological Engineering, Industrial Biotechnology

Maurizio Bettiga

Chalmers, Biology and Biological Engineering, Industrial Biotechnology

Scientific Reports

2045-2322 (ISSN)

Vol. 11 1 17333

Subject Categories

Food Engineering

Other Basic Medicine

Biophysics

DOI

10.1038/s41598-021-96757-y

PubMed

34462478

More information

Latest update

9/13/2021