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Lelis CA, Alvares TDS, Conte Junior CA. Can lab-grown milk be a novel trend in the dairy industry? Crit Rev Food Sci Nutr 2025:1-10. [PMID: 39995097 DOI: 10.1080/10408398.2025.2471013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/26/2025]
Abstract
Milk using the traditional production system has been associated with environmental problems such as gas emissions and climate change, drawing the attention of industry and researchers to the search for alternatives that may be more sustainable for milk production. Cellular agriculture is an emerging process proposed for food production without animal involvement. Although milk production through cellular agriculture is in the initial phase and presents many technical challenges, its production is promising and has attracted key players in the dairy sector. This review highlighted two types of lab-grown milk production: production using mammary cells and precision fermentation using specific microbial hosts. There are still few scientific articles that address milk production through cellular agriculture. Studies have focused on obtaining milk proteins that can be combined with other constituents, such as water, oils, and carbohydrates, to create products that simulate milk's nutritional and functional properties. Patent applications from dairy industries and startups describing methods for obtaining lab-grown milk include genetic manipulation, selection of microorganisms, culture medium for growth of microorganisms or mammary cells, growth factors, and engineering of bioreactors used in milk production and/or constituents. Challenges related to optimal nutritional profile, costs and regulatory issues must be addressed in the coming years. Therefore, this review article provides relevant information and discussion about lab-grown milk, which, despite being promising, is still in the early stages.
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Affiliation(s)
- Carini Aparecida Lelis
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Rio de Janeiro, Brazil
| | - Thiago da Silveira Alvares
- Food and Nutrition Institute, Multidisciplinary Center, Nutrition Institute, Federal University of Rio de Janeiro, Macaé, Rio de Janeiro, Brazil
| | - Carlos Adam Conte Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Rio de Janeiro, Brazil
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2
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Yang M, Yang Z, Everett DW, Gilbert EP, Singh H, Ye A. Digestion of food proteins: the role of pepsin. Crit Rev Food Sci Nutr 2025:1-22. [PMID: 39836113 DOI: 10.1080/10408398.2025.2453096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2025]
Abstract
The nutritive value of a protein is determined not only by its amino acid composition, but also by its digestibility in the gastrointestinal tract. The interaction between proteins and pepsin in the gastric stage is the first step and plays an important role in protein hydrolysis. Moreover, it affects the amino acid release rates and the allergenicity of the proteins. The interaction between pepsin and proteins from different food sources is highly dependent on the protein species, composition, processing treatment, and the presence of other food components. Coagulation of milk proteins under gastric conditions to form a coagulum is a unique behavior that affects gastric emptying and further hydrolysis of proteins. The processing treatment of proteins, either from milk or other sources, may change their structure, interactions with pepsin, and allergenicity. For example, the heat treatment of milk proteins results in the formation of a looser curd in the gastric phase and facilitates protein digestion by pepsin. Heated meat proteins undergo denaturation and conformational changes that enhance the rate of pepsin digestion. This review provides new ideas for the design of food products containing high protein concentrations that optimize nutrition while facilitating low allergenicity for consumers.
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Affiliation(s)
- Mengxiao Yang
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Zhi Yang
- Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, Hawaii, USA
| | - David W Everett
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Elliot Paul Gilbert
- Australian Centre for Neutron Scattering, ANSTO, Sydney, New South Wales, Australia
- Centre for Nutrition and Food Sciences, The University of Queensland, Brisbane, Queensland, Australia
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
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3
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Sözeri Atik D, Huppertz T. Plant-based cheese analogs: structure, texture, and functionality. Crit Rev Food Sci Nutr 2025:1-17. [PMID: 39784502 DOI: 10.1080/10408398.2024.2449234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2025]
Abstract
Plant-based cheese analogs have been developed using plant-based ingredients to mimic the appearance, structure, and flavor of conventional cheeses. Due to the complex composition and structure of cheese, developing plant-based cheese analogs that completely replicate its physicochemical, structural, sensory, and nutritional features is a highly challenging endeavor. Therefore, the design of the structure of plant-based cheese analogs requires a critical evaluation of the functional features of the selected ingredients and the specialized combination of these ingredients to create a desired structure. This review provides a comprehensive understanding of the structure, texture, and functionality of plant-based cheese analogs, covering the formulation and the characteristic properties of the end-use product, such as rheological behavior and microstructural properties, as well as tribology perspectives. Subsequently, the melting and stretchability characteristics of these products have been assessed to comprehend the response of plant-based cheese substitutes when subjected to heat.
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Affiliation(s)
- Didem Sözeri Atik
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA
| | - Thom Huppertz
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- FrieslandCampina, Amersfoort, The Netherlands
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4
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Biermann L, Tadele LR, Benatto Perino EH, Nicholson R, Lilge L, Hausmann R. Recombinant Production of Bovine α S1-Casein in Genome-Reduced Bacillus subtilis Strain IIG-Bs-20-5-1. Microorganisms 2025; 13:60. [PMID: 39858828 PMCID: PMC11767299 DOI: 10.3390/microorganisms13010060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2024] [Revised: 12/27/2024] [Accepted: 12/29/2024] [Indexed: 01/27/2025] Open
Abstract
BACKGROUND Cow's milk represents an important protein source. Here, especially casein proteins are important components, which might be a promising source of alternative protein production by microbial expression systems. Nevertheless, caseins are difficult-to-produce proteins, making heterologous production challenging. However, the potential of genome-reduced Bacillus subtilis was applied for the recombinant production of bovine αS1-casein protein. METHODS A plasmid-based gene expression system was established in B. subtilis allowing the production of his-tagged codon-optimized bovine αS1-casein. Upscaling in a fed-batch bioreactor system for high cell-density fermentation processes allowed for efficient recombinant αS1-casein production. After increasing the molecular abundance of the recombinant αS1-casein protein using immobilized metal affinity chromatography, zeta potential and particle size distribution were determined in comparison to native bovine αS1-casein. RESULTS Non-sporulating B. subtilis strain BMV9 and genome-reduced B. subtilis strain IIG-Bs-20-5-1 were applied for recombinant αS1-casein production. Casein was detectable only in the insoluble protein fraction of the genome-reduced B. subtilis strain. Subsequent high cell-density fed-batch bioreactor cultivations using strain IIG-Bs-20-5-1 resulted in a volumetric casein titer of 56.9 mg/L and a yield of 1.6 mgcasein/gCDW after reducing the B. subtilis protein content. Comparative analyses of zeta potential and particle size between pre-cleaned recombinant and native αS1-casein showed pH-mediated differences in aggregation behavior. CONCLUSIONS The study demonstrates the potential of B. subtilis for the recombinant production of bovine αS1-casein and underlines the potential of genome reduction for the bioproduction of difficult-to-produce proteins.
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Affiliation(s)
- Lennart Biermann
- Institute of Food Science and Biotechnology, Department of Bioprocess Engineering, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany; (L.B.); (L.R.T.); (E.H.B.P.); (R.H.)
| | - Lea Rahel Tadele
- Institute of Food Science and Biotechnology, Department of Bioprocess Engineering, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany; (L.B.); (L.R.T.); (E.H.B.P.); (R.H.)
| | - Elvio Henrique Benatto Perino
- Institute of Food Science and Biotechnology, Department of Bioprocess Engineering, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany; (L.B.); (L.R.T.); (E.H.B.P.); (R.H.)
| | - Reed Nicholson
- Motif FoodWorks, Inc., 27 Drydock Ave, Boston, MA 02210, USA;
| | - Lars Lilge
- Institute of Food Science and Biotechnology, Department of Bioprocess Engineering, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany; (L.B.); (L.R.T.); (E.H.B.P.); (R.H.)
| | - Rudolf Hausmann
- Institute of Food Science and Biotechnology, Department of Bioprocess Engineering, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany; (L.B.); (L.R.T.); (E.H.B.P.); (R.H.)
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5
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Che J, Yue Y, Lokuge GMS, Nielsen SDH, Sundekilde UK, Purup S, Larsen LB, Poulsen NA. Cellular milk production: Proteins and minerals in secretomes from cultivated bovine milk-derived mammary cells. Food Chem 2024; 467:142386. [PMID: 39657482 DOI: 10.1016/j.foodchem.2024.142386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2024] [Revised: 12/02/2024] [Accepted: 12/03/2024] [Indexed: 12/12/2024]
Abstract
This study explores the feasibility of utilizing in vitro cultivated milk-derived bovine mammary epithelial cells (bMECs) for the production of milk constituents. BMECs were isolated from milk and treated with various lactogenic agents in 3D transwell systems. By proteomics, >900 proteins were identified and quantified in the secretomes, including >100 milk-related proteins such as caseins and enzymes. Despite limited secretion of total proteins and major milk proteins, 110 proteins were found phosphorylated, including 27 involved in metal- or calcium-binding. Mineral analysis confirmed that 6-9 % of minerals in secretomes were associated with proteins. Notably, six proteins, including prolactin, were secreted into the basolateral side of bMECs without lactogenic treatment, suggesting their local de novo synthesis. This research advances our understanding of bMECs biology, as well as the compositional and functional features of their secretomes, highlighting their potential for sustainable production of functional milk proteins, meanwhile emphasizing the need for further optimization.
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Affiliation(s)
- Jing Che
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark.
| | - Yuan Yue
- Department of Animal and Veterinary Sciences, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark
| | - Gayani M S Lokuge
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark
| | | | | | - Stig Purup
- Department of Animal and Veterinary Sciences, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark
| | - Lotte Bach Larsen
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark
| | - Nina Aagaard Poulsen
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark
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6
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Bolino M, Duman H, Avcı İ, Kayili HM, Petereit J, Zundel C, Salih B, Karav S, Frese SA. Proteomic and N-glycomic comparison of synthetic and bovine whey proteins and their effect on human gut microbiomes. BIORXIV : THE PREPRINT SERVER FOR BIOLOGY 2024:2024.09.18.613515. [PMID: 39345577 PMCID: PMC11429724 DOI: 10.1101/2024.09.18.613515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 10/01/2024]
Abstract
Advances in food production systems and customer acceptance have led to the commercial launch of dietary proteins produced via modern biotechnological approaches as alternatives to traditional agricultural sources. At the same time, a deeper understanding of how dietary components interact with the gut microbiome has highlighted the importance of understanding the nuances underpinning diet-microbiome interactions. Novel food proteins with distinct post-translational modifications resulting from their respective production systems have not been characterized, nor how they may differ from their traditionally produced counterparts. To address this, we have characterized the protein composition and N-glycome of a yeast-synthesized whey protein ingredient isolated from commercially available ice cream and compared this novel ingredient to whey protein powder isolate derived from bovine milk. We found that despite strong similarities in protein composition, the N-glycome significantly differs between these protein sources, reflecting the biosynthetic machinery of the production systems. Further, the composition profile and diversity of proteins found in the synthetic whey protein were lower relative to bovine whey protein, despite both being predominantly composed of β-lactoglobulin. Finally, to understand whether these differences in N-glycome profiles affected the human gut microbiome, we tested these proteins in an in vitro fecal fermentation model. We found that the two whey protein sources generated significant differences among three distinct microbial compositions, which we hypothesize is a product of differences in N-glycan composition and degradation by these representative microbial communities. This work highlights the need to understand how differences in novel biotechnological systems affect the bioactivity of these proteins, and how these differences impact the human gut microbiome.
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Affiliation(s)
- Matthew Bolino
- Department of Nutrition, University of Nevada, Reno; Reno, NV USA 89557
| | - Hatice Duman
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University; 17020 Çanakkale, TR
| | - İzzet Avcı
- Department of Chemistry, Faculty of Science; Hacettepe University, 06500 Ankara, TR
| | - Hacı Mehmet Kayili
- Department of Biomedical Engineering, Faculty of Engineering; Karabük University; 78000 Karabük, TR
| | - Juli Petereit
- Nevada Bioinformatics Center, University of Nevada, Reno; Reno, NV USA 89557
| | - Chandler Zundel
- Department of Nutrition, University of Nevada, Reno; Reno, NV USA 89557
| | - Bekir Salih
- Department of Chemistry, Faculty of Science; Hacettepe University, 06500 Ankara, TR
| | - Sercan Karav
- Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University; 17020 Çanakkale, TR
| | - Steven A Frese
- Department of Nutrition, University of Nevada, Reno; Reno, NV USA 89557
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7
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Yang Y, Xu Q, Wang X, Bai Z, Xu X, Ma J. Casein-based hydrogels: Advances and prospects. Food Chem 2024; 447:138956. [PMID: 38503069 DOI: 10.1016/j.foodchem.2024.138956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 02/29/2024] [Accepted: 03/04/2024] [Indexed: 03/21/2024]
Abstract
Casein-based hydrogels (Casein Gels) possess advantageous properties, including mechanical strength, stability, biocompatibility, and even adhesion, conductivity, sensing capabilities, as well as controlled-releasing behavior of drugs. These features are attributed to their gelation methods and functionalization with various polymers. Casein Gels is an important protein-based material in the food industry, in terms of dairy and functional foods, biological and medicine, in terms of carrier for bioactive and sensitive drugs, wound healing, and flexible sensors and wearable devices. Herein, this review aims to highlight the importance of the features mentioned above via a comprehensive investigation of Casein Gels through multiple directions and dimensional applications. Firstly, the composition, structure, and properties of casein, along with the gelation methods employed to create Casein Gels are elaborated, which serves as a foundation for further exploration. Then, the application progresses of Casein Gels in dairy products, functional foods, medicine, flexible sensors and wearable devices, are thoroughly discussed to provide insights into the diverse fields where Casein Gels have shown promise and utility. Lastly, the existing challenges and future research trends are highlighted from an interdisciplinary perspective. We present the latest research advances of Casein Gels and provide references for the development of multifunctional biomass-based hydrogels.
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Affiliation(s)
- Yuxi Yang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Qunna Xu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, National Demonstration Center for Experimental Light Chemistry Engineering Education, Xi'an 710021, China.
| | - Xinyi Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Biomass & Functional Materials, Shaanxi University of Science &Technology, Xi'an 710021, China
| | - Zhongxue Bai
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Biomass & Functional Materials, Shaanxi University of Science &Technology, Xi'an 710021, China
| | - Xiaoyu Xu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Jianzhong Ma
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, National Demonstration Center for Experimental Light Chemistry Engineering Education, Xi'an 710021, China.
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8
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Augustin MA, Hartley CJ, Maloney G, Tyndall S. Innovation in precision fermentation for food ingredients. Crit Rev Food Sci Nutr 2024; 64:6218-6238. [PMID: 36640107 DOI: 10.1080/10408398.2023.2166014] [Citation(s) in RCA: 32] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
A transformation in our food production system is being enabled by the convergence of advances in genome-based technologies and traditional fermentation. Science at the intersection of synthetic biology, fermentation, downstream processing for product recovery, and food science is needed to support technology development for the production of fermentation-derived food ingredients. The business and markets for fermentation-derived ingredients, including policy and regulations are discussed. A patent landscape of fermentation for the production of alternative proteins, lipids and carbohydrates for the food industry is provided. The science relating to strain engineering, fermentation, downstream processing, and food ingredient functionality that underpins developments in precision fermentation for the production of proteins, fats and oligosaccharides is examined. The production of sustainably-produced precision fermentation-derived ingredients and their introduction into the market require a transdisciplinary approach with multistakeholder engagement. Successful innovation in fermentation-derived ingredients will help feed the world more sustainably.
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9
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Bitar L, Isella B, Bertella F, Bettker Vasconcelos C, Harings J, Kopp A, van der Meer Y, Vaughan TJ, Bortesi L. Sustainable Bombyx mori's silk fibroin for biomedical applications as a molecular biotechnology challenge: A review. Int J Biol Macromol 2024; 264:130374. [PMID: 38408575 DOI: 10.1016/j.ijbiomac.2024.130374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 02/19/2024] [Accepted: 02/20/2024] [Indexed: 02/28/2024]
Abstract
Silk is a natural engineering material with a unique set of properties. The major constituent of silk is fibroin, a protein widely used in the biomedical field because of its mechanical strength, toughness and elasticity, as well as its biocompatibility and biodegradability. The domestication of silkworms allows large amounts of fibroin to be extracted inexpensively from silk cocoons. However, the industrial extraction process has drawbacks in terms of sustainability and the quality of the final medical product. The heterologous production of fibroin using recombinant DNA technology is a promising approach to address these issues, but the production of such recombinant proteins is challenging and further optimization is required due to the large size and repetitive structure of fibroin's DNA and amino acid sequence. In this review, we describe the structure-function relationship of fibroin, the current extraction process, and some insights into the sustainability of silk production for biomedical applications. We focus on recent advances in molecular biotechnology underpinning the production of recombinant fibroin, working toward a standardized, successful and sustainable process.
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Affiliation(s)
- Lara Bitar
- Maastricht University-Aachen Maastricht Institute for Biobased Materials (AMIBM), Urmonderbaan 22, 6167 RD Geleen, the Netherlands; Fibrothelium GmbH, Philipsstraße 8, 52068 Aachen, Germany
| | - Benedetta Isella
- Fibrothelium GmbH, Philipsstraße 8, 52068 Aachen, Germany; Biomechanics Research Centre (BioMEC), Biomedical Engineering, School of Engineering, College of Science and Engineering, University of Galway, University Road, H91 TK33 Galway, Ireland
| | - Francesca Bertella
- Maastricht University-Aachen Maastricht Institute for Biobased Materials (AMIBM), Urmonderbaan 22, 6167 RD Geleen, the Netherlands; B4Plastics, IQ Parklaan 2A, 3650 Dilsen-Stokkem, Belgium
| | - Carolina Bettker Vasconcelos
- Maastricht University-Aachen Maastricht Institute for Biobased Materials (AMIBM), Urmonderbaan 22, 6167 RD Geleen, the Netherlands; Umlaut GmbH, Am Kraftversorgungsturm 3, 52070 Aachen, Germany
| | - Jules Harings
- Maastricht University-Aachen Maastricht Institute for Biobased Materials (AMIBM), Urmonderbaan 22, 6167 RD Geleen, the Netherlands
| | - Alexander Kopp
- Fibrothelium GmbH, Philipsstraße 8, 52068 Aachen, Germany
| | - Yvonne van der Meer
- Maastricht University-Aachen Maastricht Institute for Biobased Materials (AMIBM), Urmonderbaan 22, 6167 RD Geleen, the Netherlands
| | - Ted J Vaughan
- Biomechanics Research Centre (BioMEC), Biomedical Engineering, School of Engineering, College of Science and Engineering, University of Galway, University Road, H91 TK33 Galway, Ireland
| | - Luisa Bortesi
- Maastricht University-Aachen Maastricht Institute for Biobased Materials (AMIBM), Urmonderbaan 22, 6167 RD Geleen, the Netherlands.
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10
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Dantas A, Pierezan MD, Camelo-Silva C, Zanetti V, Pimentel TC, da Cruz AG, Verruck S. A discussion on A1-free milk: Nuances and comments beyond implications to the health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:197-241. [PMID: 38906587 DOI: 10.1016/bs.afnr.2024.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
This chapter provides an overarching view of the multifaceted aspects of milk β-casein, focusing on its genetic variants A1 and A2. The work examines the current landscape of A1-free milk versus regular milk, delving into health considerations, protein detection methods, technological impacts on dairy production, non-bovine protein, and potential avenues for future research. Firstly, it discussed ongoing debates surrounding categorizing milk based on A1 and A2 β-casein variants, highlighting challenges in establishing clear regulatory standards and quality control methods. The chapter also addressed the molecular distinction between A1 and A2 variants at position 67 of the amino acid chain. This trait affects protein conformation, casein micelle properties, and enzymatic susceptibility. Variations in β-casein across animal species are acknowledged, casting doubt on non-bovine claims of "A2-like" milk due to terminology and genetic differences. Lastly, this work explores the burgeoning field of biotechnology in milk production.
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Affiliation(s)
- Adriana Dantas
- Food Quality and Technology, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet, Monells, Girona, Spain
| | - Milena Dutra Pierezan
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Callebe Camelo-Silva
- Department of Food Chemistry and Engineering, Technological Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Vanessa Zanetti
- Food Quality and Technology, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet, Monells, Girona, Spain
| | | | - Adriano Gomes da Cruz
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, Rio de Janeiro, Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil.
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11
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Deng M, Wu Y, Lv X, Liu L, Li J, Du G, Chen J, Liu Y. Heterologous Single-Strand DNA-Annealing and Binding Protein Enhance CRISPR-Based Genome Editing Efficiency in Komagataella phaffii. ACS Synth Biol 2023; 12:3443-3453. [PMID: 37881961 DOI: 10.1021/acssynbio.3c00494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2023]
Abstract
The industrial yeast Komagataella phaffii is a highly effective platform for heterologous protein production, owing to its high protein expression and secretion capacity. Heterologous genes and proteins are involved in multiple processes, including transcription, translation, protein folding, modification, transportation, and degradation; however, engineering these proteins and genes is challenging due to inefficient genome editing techniques. We employed Pseudomonas aeruginosa phage single-stranded DNA-annealing protein (SSAP) PapRecT and P. aeruginosa single-stranded DNA-binding protein (SSB) PaSSB to introduce SSAP-SSB-based homology recombination, which facilitated K. phaffii CRISPR-based genome engineering. Specifically, a host-independent method was developed by expressing sgRNA with PapRecT-PaSSB in a single plasmid, with which only a 50 bp short homologous arm (HA) reached a 100% positive rate for CRISPR-based gene insertion, reaching 18 colony-forming units (CFU) per μg of donor DNA. Single deletion using 1000 bp HA attained 100%, reaching 68 CFUs per μg of donor DNA. Using this efficient CRISPR-based genome editing tool, we integrated three genes (INO4, GAL4-like, and PAB1) at three different loci for overexpression to realize the collaborative regulation of human-lactalbumin (α-LA) production. Specifically, we strengthened phospholipid biosynthesis to facilitate endoplasmic reticulum membrane formation and enhanced recombinant protein transcription and translation by overexpressing transcription and translation factors. The final production of α-LA in the 3 L fermentation reached 113.4 mg L-1, two times higher than that of the strain without multiple site gene editing, which is the highest reported titer in K. phaffii. The CRISPR-based genome editing method developed in this study is suitable for the synergistic multiple-site engineering of protein and biochemical biosynthesis pathways to improve the biomanufacturing efficiency.
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Affiliation(s)
- Mengting Deng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Yaokang Wu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xueqin Lv
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Long Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jianghua Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Guocheng Du
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yanfeng Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
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12
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Antuma LJ, Steiner I, Garamus VM, Boom RM, Keppler JK. Engineering artificial casein micelles for future food: Is casein phosphorylation necessary? Food Res Int 2023; 173:113315. [PMID: 37803629 DOI: 10.1016/j.foodres.2023.113315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 07/21/2023] [Accepted: 07/22/2023] [Indexed: 10/08/2023]
Abstract
Industrial-scale production of recombinant proteins for food products may become economically feasible but correct post-translational modification of proteins by microbial expression systems remains a challenge. For efficient production of hybrid products from bovine casein and recombinant casein, it is therefore of interest to evaluate the necessity of casein post-translational phosphorylation for the preparation of hybrid casein micelles and study their rennet-induced coagulation. Our results show that dephosphorylated casein was hardly incorporated into artificial casein micelles but was capable of stabilising calcium phosphate nanoclusters with an increased size through adsorption on their surface. Thereby, dephosphorylated casein formed larger colloidal particles with a decreased hydration. Furthermore, the presence of increasing amounts of dephosphorylated casein resulted in increasingly poor rennet coagulation behaviour, where dephosphorylated casein disrupted the formation of a coherent gel network by native casein. These results emphasise that post-translational phosphorylation of casein is crucial for their assembly into micelles and thereby for the production of dairy products for which the casein micelle structure is a prerequisite, such as many cheese varieties and yoghurt. Therefore, phosphorylation of future recombinant casein is essential to allow its use in the production of animal-free dairy products.
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Affiliation(s)
- Laurens J Antuma
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands.
| | - Isabell Steiner
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands.
| | - Vasil M Garamus
- Helmholtz Zentrum Hereon, Max-Planck Str. 1, D-21502 Geesthacht, Germany.
| | - Remko M Boom
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands.
| | - Julia K Keppler
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands.
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13
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Bachleitner S, Ata Ö, Mattanovich D. The potential of CO 2-based production cycles in biotechnology to fight the climate crisis. Nat Commun 2023; 14:6978. [PMID: 37914683 PMCID: PMC10620168 DOI: 10.1038/s41467-023-42790-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Accepted: 10/21/2023] [Indexed: 11/03/2023] Open
Abstract
Rising CO2 emissions have pushed scientists to develop new technologies for a more sustainable bio-based economy. Microbial conversion of CO2 and CO2-derived carbon substrates into valuable compounds can contribute to carbon neutrality and sustainability. Here, we discuss the potential of C1 carbon sources as raw materials to produce energy, materials, and food and feed using microbial cell factories. We provide an overview of potential microbes, natural and synthetic C1 utilization pathways, and compare their metabolic driving forces. Finally, we sketch a future in which C1 substrates replace traditional feedstocks and we evaluate the costs associated with such an endeavor.
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Affiliation(s)
- Simone Bachleitner
- University of Natural Resources and Life Sciences, Department of Biotechnology, Institute of Microbiology and Microbial Biotechnology, Vienna, 1190, Austria
| | - Özge Ata
- University of Natural Resources and Life Sciences, Department of Biotechnology, Institute of Microbiology and Microbial Biotechnology, Vienna, 1190, Austria
- Austrian Centre of Industrial Biotechnology, Vienna, 1190, Austria
| | - Diethard Mattanovich
- University of Natural Resources and Life Sciences, Department of Biotechnology, Institute of Microbiology and Microbial Biotechnology, Vienna, 1190, Austria.
- Austrian Centre of Industrial Biotechnology, Vienna, 1190, Austria.
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14
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Deng M, Lv X, Liu L, Li J, Du G, Chen J, Liu Y. Cell factory-based milk protein biomanufacturing: Advances and perspectives. Int J Biol Macromol 2023:125335. [PMID: 37315667 DOI: 10.1016/j.ijbiomac.2023.125335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 02/09/2023] [Accepted: 06/09/2023] [Indexed: 06/16/2023]
Abstract
The increasing global population and protein demand cause global challenges for food supply. Fueled by significant developments in synthetic biology, microbial cell factories are constructed for the bioproduction of milk proteins, providing a promising approach for scalable and cost-effective production of alternative proteins. This review focused on the synthetic biology-based microbial cell factory construction for milk protein bioproduction. The composition, content, and functions of major milk proteins were first summarized, especially for caseins, α-lactalbumin, and β-lactoglobulin. An economic analysis was performed to determine whether cell factory-based milk protein production is economically viable for industrial production. Cell factory-based milk protein production is proved to be economically viable for industrial production. However, there still exist some challenges for cell factory-based milk protein biomanufacturing and application, including the inefficient production of milk proteins, insufficient investigation of protein functional property, and insufficient food safety evaluation. Constructing new high-efficiency genetic regulatory elements and genome editing tools, coexpression/overexpression of chaperone genes, and engineering protein secretion pathways and establishing a cost-effective protein purification method are possible ways to improve the production efficiency. Milk protein biomanufacturing is one of the promising approaches to acquiring alternative proteins in the future, which is of great importance for supporting cellular agriculture.
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Affiliation(s)
- Mengting Deng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xueqin Lv
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Long Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jianghua Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Guocheng Du
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Yanfeng Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China.
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15
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Diaz-Bustamante ML, Keppler JK, Reyes LH, Alvarez Solano OA. Trends and prospects in dairy protein replacement in yogurt and cheese. Heliyon 2023; 9:e16974. [PMID: 37346362 PMCID: PMC10279912 DOI: 10.1016/j.heliyon.2023.e16974] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/23/2023] Open
Abstract
There is a growing demand for nutritional, functional, and eco-friendly dairy products, which has increased the need for research regarding alternative and sustainable protein sources. Plant-based, single-cell (SCP), and recombinant proteins are being explored as alternatives to dairy proteins. Plant-Based Proteins (PBPs) are commonly used to replace total dairy protein. However, PBPs are generally mixed with dairy proteins to improve their functional properties, which makes them dependent on animal protein sources. In contrast, single-Cell Proteins (SCPs) and recombinant dairy proteins are promising alternatives for dairy protein replacement since they provide nutritional components, essential amino acids, and high protein yield and can use industrial and agricultural waste as carbon sources. Although alternative protein sources offer numerous advantages over conventional dairy proteins, several technical and sensory challenges must be addressed to fully incorporate them into cheese and yogurt products. Future research can focus on improving the functional and sensory properties of alternative protein sources and developing new processing technologies to optimize their use in dairy products. This review highlights the current status of alternative dairy proteins in cheese and yogurt, their functional properties, and the challenges of their use in these products.
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Affiliation(s)
- Martha L. Diaz-Bustamante
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
| | - Julia K. Keppler
- AFSG: Laboratory of Food Process Engineering, Wageningen University & Research, Wageningen, Netherlands
| | - Luis H. Reyes
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
| | - Oscar Alberto Alvarez Solano
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
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16
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Navone L, Moffitt K, Behrendorff J, Sadowski P, Hartley C, Speight R. Biosensor-guided rapid screening for improved recombinant protein secretion in Pichia pastoris. Microb Cell Fact 2023; 22:92. [PMID: 37138331 PMCID: PMC10155391 DOI: 10.1186/s12934-023-02089-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Accepted: 04/10/2023] [Indexed: 05/05/2023] Open
Abstract
Pichia pastoris (Komagataella phaffii) is widely used for industrial production of heterologous proteins due to high secretory capabilities but selection of highly productive engineered strains remains a limiting step. Despite availability of a comprehensive molecular toolbox for construct design and gene integration, there is high clonal variability among transformants due to frequent multi-copy and off-target random integration. Therefore, functional screening of several hundreds of transformant clones is essential to identify the best protein production strains. Screening methods are commonly based on deep-well plate cultures with analysis by immunoblotting or enzyme activity assays of post-induction samples, and each heterologous protein produced may require development of bespoke assays with multiple sample processing steps. In this work, we developed a generic system based on a P. pastoris strain that uses a protein-based biosensor to identify highly productive protein secretion clones from a heterogeneous set of transformants. The biosensor uses a split green fluorescent protein where the large GFP fragment (GFP1-10) is fused to a sequence-specific protease from Tobacco Etch Virus (TEV) and is targeted to the endoplasmic reticulum. Recombinant proteins targeted for secretion are tagged with the small fragment of the split GFP (GFP11). Recombinant protein production can be measured by monitoring GFP fluorescence, which is dependent on interaction between the large and small GFP fragments. The reconstituted GFP is cleaved from the target protein by TEV protease, allowing for secretion of the untagged protein of interest and intracellular retention of the mature GFP. We demonstrate this technology with four recombinant proteins (phytase, laccase, β-casein and β-lactoglobulin) and show that the biosensor directly reports protein production levels that correlate with traditional assays. Our results confirm that the split GFP biosensor can be used for facile, generic, and rapid screening of P. pastoris clones to identify those with the highest production levels.
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Affiliation(s)
- Laura Navone
- School of Biology and Environmental Science, Faculty of Science, Queensland University of Technology (QUT), Brisbane, QLD, 4000, Australia.
- ARC Centre of Excellence in Synthetic Biology, Queensland University of Technology (QUT), Brisbane, QLD, 4000, Australia.
| | - Kaylee Moffitt
- School of Biology and Environmental Science, Faculty of Science, Queensland University of Technology (QUT), Brisbane, QLD, 4000, Australia
| | - James Behrendorff
- School of Biology and Environmental Science, Faculty of Science, Queensland University of Technology (QUT), Brisbane, QLD, 4000, Australia
- ARC Centre of Excellence in Synthetic Biology, Queensland University of Technology (QUT), Brisbane, QLD, 4000, Australia
| | - Pawel Sadowski
- Central Analytical Research Facility (CARF), Queensland University of Technology (QUT), Brisbane, QLD, 4000, Australia
| | | | - Robert Speight
- School of Biology and Environmental Science, Faculty of Science, Queensland University of Technology (QUT), Brisbane, QLD, 4000, Australia
- ARC Centre of Excellence in Synthetic Biology, Queensland University of Technology (QUT), Brisbane, QLD, 4000, Australia
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17
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Hassan L, Xu C, Boehm M, Baier SK, Sharma V. Ultrathin Micellar Foam Films of Sodium Caseinate Protein Solutions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:6102-6112. [PMID: 37074870 DOI: 10.1021/acs.langmuir.3c00192] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Sodium caseinates (NaCas), derived from milk proteins called caseins, are often added to food formulations as emulsifiers, foaming agents, and ingredients for producing dairy products. In this contribution, we contrast the drainage behavior of single foam films made with micellar NaCas solutions with well-established features of stratification observed for the micellar sodium dodecyl sulfate (SDS) foam films. In reflected light microscopy, the stratified SDS foam films display regions with distinct gray colors due to differences in interference intensity from coexisting thick-thin regions. Using IDIOM (interferometry digital imaging optical microscopy) protocols we pioneered for mapping nanotopography of foam films, we showed that drainage via stratification in SDS films proceeds by the expansion of flat domains that are thinner than surrounding by a concentration-dependent step-size, and nonflat features (nanoridges and mesas) form at the moving front. Furthermore, stratifying SDS foam films show stepwise thinning, such that the step-size and terminal film thickness decrease with concentration. Here we visualize the nanotopography in protein films with high spatiotemporal resolution using IDIOM protocols to address two long-standing questions. Do protein foam films formulated with NaCas undergo drainage via stratification? Are thickness transitions and variations in protein foam films determined by intermicellar interactions and supramolecular oscillatory disjoining pressure? In contrast with foam films containing micellar SDS, we find that micellar NaCas foam films display just one step, nonflat and noncircular domains that expand without forming nanoridges and a terminal thickness that increases with NaCas concentration. We infer that the differences in adsorbing and self-assembling unimers triumph over any similarities in the structure and interactions of their micelles.
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Affiliation(s)
- Lena Hassan
- Department of Chemical Engineering, University of Illinois Chicago, 929 West Taylor Street, Chicago, Illinois 60607, United States
| | - Chenxian Xu
- Department of Chemical Engineering, University of Illinois Chicago, 929 West Taylor Street, Chicago, Illinois 60607, United States
| | - Michael Boehm
- Motif Foodworks, 27 Drydock Avenue, Boston, Massachusetts 02210, United States
| | - Stefan K Baier
- Motif Foodworks, 27 Drydock Avenue, Boston, Massachusetts 02210, United States
- School of Chemical Engineering, The University of Queensland, Brisbane, 4072 Queensland, Australia
| | - Vivek Sharma
- Department of Chemical Engineering, University of Illinois Chicago, 929 West Taylor Street, Chicago, Illinois 60607, United States
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18
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Dupuis JH, Cheung LKY, Newman L, Dee DR, Yada RY. Precision cellular agriculture: The future role of recombinantly expressed protein as food. Compr Rev Food Sci Food Saf 2023; 22:882-912. [PMID: 36546356 DOI: 10.1111/1541-4337.13094] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 11/16/2022] [Accepted: 11/27/2022] [Indexed: 12/24/2022]
Abstract
Cellular agriculture is a rapidly emerging field, within which cultured meat has attracted the majority of media attention in recent years. An equally promising area of cellular agriculture, and one that has produced far more actual food ingredients that have been incorporated into commercially available products, is the use of cellular hosts to produce soluble proteins, herein referred to as precision cellular agriculture (PCAg). In PCAg, specific animal- or plant-sourced proteins are expressed recombinantly in unicellular hosts-the majority of which are yeast-and harvested for food use. The numerous advantages of PCAg over traditional agriculture, including a smaller carbon footprint and more consistent products, have led to extensive research on its utility. This review is the first to survey proteins currently being expressed using PCAg for food purposes. A growing number of viable expression hosts and recent advances for increased protein yields and process optimization have led to its application for producing milk, egg, and muscle proteins; plant hemoglobin; sweet-tasting plant proteins; and ice-binding proteins. Current knowledge gaps present research opportunities for optimizing expression hosts, tailoring posttranslational modifications, and expanding the scope of proteins produced. Considerations for the expansion of PCAg and its implications on food regulation, society, ethics, and the environment are also discussed. Considering the current trajectory of PCAg, food proteins from any biological source can likely be expressed recombinantly and used as purified food ingredients to create novel and tailored food products.
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Affiliation(s)
- John H Dupuis
- Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Lennie K Y Cheung
- Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Lenore Newman
- Food and Agriculture Institute, University of the Fraser Valley, Abbotsford, British Columbia, Canada
| | - Derek R Dee
- Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Rickey Y Yada
- Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
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