Collaborative article published in Food Chem!

Our fruitful collaboration with the group of Prof. Eduardo Agosin (Pontificia Universidad Católica de Chile) has been published in Food Chemistry. In this article, led by CONICYT postdoctoral fellow Nicole Werner, we engineered a carotene cleavage dioxygenase to optimize its tethering to the membrane. The goal was to increase the production of β-ionone in yeast, a compound that is crucial for the synthesis of flavors and fragrances in the industry. Using a combination of protein structure modeling, membrane affinity calculations, molecular biology and metabolic engineering, we were able to increase β-ionone production in 4-fold when compared to the wild-type enzyme.

Congrats for your amazing article, Nicole!