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Rangées de graines.. © INRA, Elena Schweitzer © Fotolia

Our results

Contents
  1. Introduction
  2. Research and Innovation 2018 - For Food and Biobased Products
  3. Dry-cured ham: a process simulator can now define routes of manufacture that yield lower-salt products
  4. The way in which proteins aggregate when heated may change their sensitising potency
  5. Enhancing the viability of spray-dried probiotic bacteria by stimulating their stress tolerance
  6. Human milk digestion in the preterm infant: impact of technological treatments
  7. Research & Innovation 2017 - For Food and Biobased Products
  8. To stick or not to stick? Pulling pili sheds new light on biofilm formation
  9. When biopolymers selfassemble: a balance between energy and entropy.
  10. Mimicking the gastrointestinal digestion in a lab-on-a-chip:the microdigester
  11. How a milk droplet becomes a powder grain
  12. Research & Innovation 2016 - For Food and Bioproducts
  13. A new process for the biorefining of plants
  14. Under the UV light : the bacterial membrane
  15. Reverse engineering or how to rebuild ... bread!
  16. Green Chemistry: a step towards lipid production in yeast
  17. Individually designed neo-enzymes for antibacterial vaccines
  18. Multi-scale mechanical modelling: from the nanometric scale to the macroscopic properties of bread crumb
  19. Minimill: 500 g to assess the milling value of soft wheats
  20. Microbial production of lipids for energy or chemical purposes
  21. The discrete role of ferulic acid in the assembly of lignified cell wall
  22. Eco-design of composites made from wood co-products
  23. Analysis of volatile compounds enables the authentication of a poultry production system
  24. Nanoparticles as capping agents for biopolymers microscopy
  25. Pasteurisation, UHT, microfiltration...All the processes don't affect the nutritional quality of milk in the same way
  26. Integration of expert knowledge applied to cheese ripening
  27. Controlling cheese mass loss during ripening
  28. The shape memory of starch
  29. Research & Innovation 2015 - For Food & Biobased Products
  30. Behaviour of casein micelles during milk filtering operations
  31. Overaccumulation of lipids by the yeast S. cerevisiae for the production of biokerosine
  32. Sequential ventilation in cheese ripening rooms: 50% electrical energy savings
  33. An innovative process to extract bioactive compounds from wheat
  34. Diffusion weighted MRI: a generic tool for the microimaging of lipids in food matrices
  35. Characterization of a major gene of anthocyanin biosynthesis in grape berry
  36. New enzyme activity detectors made from semi-reflective biopolymer nanolayers
  37. Improving our knowledge about the structure of the casein micelle
  38. Heating milk seems to favour the development of allergy in infants
  39. Fun with Shape
  40. Using volatile metabolites in meat products to detect livestock contamination by environmental micropollutants
  41. SensinMouth, when taste makes sense
  42. A decision support system for the fresh fruit and vegetable chain based on a knowledge engineering approach
  43. SOLEIL casts light on the 3D structure of proteins responsible for the stabilisation of storage lipids in oilseed plants
  44. A close-up view of the multi-scale protein assembly process
  45. Controlling the drying of infant dairy products by taking water-constituent interactions into account
  46. Polysccharide nanocrystals to stabilise pickering emulsions
  47. Discovery of new degradative enzymes of plant polysaccharides in the human intestinal microbiome
  48. A durum wheat flour adapted for the production of traditional baguettes
  49. Virtual modelling to guide the construction of « tailored-made » enzymes
  50. How far can we reduce the salt content of cooked meat products?
  51. Diffusion of organic substances in polymer materials: beyond existing scaling laws
  52. Smart Foams : various ways to destroy foams on demand !
  53. Dates, rich in tannins and yet neither bitter nor astringent
  54. Sodium content reduction in food
  55. Research & Innovation 2014

Green Chemistry: a step towards lipid production in yeast

Plants lipids are key molecules for the production of biofuels and green chemistry products. For the first time, a team led by INRA, in collaboration with the CNRS and ITERG, succeeded in characterizing one of the enzymes involved in the synthesis of triglycerides in the model plant Arabidopsis thaliana, by expressing it in baker's yeast (Saccharomyces cerevisiae). This enzyme belongs to a family of proteins that are important for the production of molecules of biotechnological interes.

Updated on 12/08/2015
Published on 12/02/2015
Keywords:

Diacylglycerol acyltransferases (DGATs) catalyze the final and only committed step of triacylglycerol synthesis. DGAT activity is rate limiting for triacylglycerol accumulation in mammals, plants and microbes. DGATs belong to three different evolutionary classes. In Arabidopsis thaliana, DGAT1, encoded by At2g19450, is the major DGAT enzyme involved in triacylglycerol accumulation in seeds. Until recently, the function of DGAT2 (At3g51520) has remained elusive. Previous attempts to characterize its enzymatic function by heterologous expression in yeast were unsuccessful. We demonstrate that expression of a codon-optimized version of the DGAT2 gene is able to restore neutral lipid accumulation in the bakery yeast, Saccharomyces cerevisiae mutant strain (H1246), which is defective in triacylglycerol biosynthesis.

prélèvement d'une feuille d'arabette. © INRA
prélèvement d'une feuille d'arabette © INRA

Subcellular lipid droplets in yeast expressing DGATs

The biogenesis of subcellular lipid droplets containing triacylglycerols and squalene was obtained. Both DGAT proteins were found to be associated with these lipid droplets. The fatty acid composition was affected by the nature of the acyltransferase expressed.

White biotechnology

The appraoch developped by INRA researchers and partners through the optimization of codon usage appears to be a valuable tool for increasing DGAT expression and subsequent lipid accumulation in yeast. Accumulation of squalene, a terpene with potential biotechnological applications, increased significantly by expression of Arabidopsis DGAT1. Overall, results suggest that the nature of the DGAT expressed in yeast, is not only important for TAG accumulation, but also for the production of other lipids of interest.

Collaborations :

Project CAER, convention 2012 93 0805 (8,5 millions euros, Ministère en charge des transports (DGAC), coordination IFP Energies nouvelles (IFPEN)

Partnerships CNRS, INRA et INRIA and industrial companies (Airbus, Air France, Dassault Aviation, EADS_IW, Snecma, TOTAL)

Find out more

Aymé L, Baud S, Dubreucq B, Joffre F, Chardot T (2014) Function and Localization of the Arabidopsis thaliana Diacylglycerol Acyltransferase DGAT2 Expressed in Yeast. PLoS ONE 9(3): e92237. doi:10.1371/journal.pone.0092237

Un film court (2 min 30) intitulé « Des véhicules gonflés à bloc » a été produit par la société « Le Miroir » pour la chaine Universcience TV.

On the subject of

Team

Contact : Thierry.Chardot@versailles.inra.fr

Institut Jean-Pierre Bourgin, UMR 1318, www-ijpb.versailles.inra.fr