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| On the cover: Medicine is the practice of the diagnosis, treatment, and prevention of disease. With the advances in medical science, human beings are getting both longer life spans and higher quality of life. From herbs to molecular signatures, humankind is experiencing a transition from traditional medicine to personalized medicine: the right treatment to the right patient at the right time. However, it is not so easy to achieve this goal because the etiology of most diseases and disorders is still unclear. From description to association, numerous researchers are working together to decipher the mechanisms behind disease. To address such challenges, more and more global collaborations are badly needed to include experts from all disciplines: not just doctors, scientists and administration staff, but also engineers, technicians and marketing managers. Not limited to a fish-eye view, we humans should widen our vision and get more deep insights beyond the human community. That is the right way to assure sustainable healthcare for humanity. |
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| Position: Home > issue > May 10, 2022 Volume 3, Issue 3 |
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| Revolution of vitamin E production by starting from microbial fermented farnesene to isophytol |
Category: Report Download:  PDF  Figure  Endnote |
| Author: Ziling Ye, Bin Shi, Yanglei Huang, Tian Ma, Zilei Xiang, Ben Hu, Zhaolin Kuang, Man Huang, Xiaoying Lin, Zhu Tian, Zixin Deng, Kun Shen, Tiangang Liu |
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GRAPHICAL ABSTRACT
Vitamin E is one of the most widely used vitamins. In the classical commercial synthesis of vitamin E (¦Á-tocopherol), the chemical synthesis of isophytol is the key technical barrier. Here, we establish a new process for isophytol synthesis from microbial fermented farnesene. To achieve an efficient pathway for farnesene production, Saccharomyces cerevisiae was selected as the host strain. First, ¦Â-farnesene synthase genes from different sources were screened, and through protein engineering and system metabolic engineering, a high production of ¦Â-farnesene in S. cerevisiae was achieved (55.4 g/L).
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