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在大肠杆菌中产生酸化和功能性α_s1-casein

Suvasini Balasubramanian¹, Golnaz Mobasseri², Lei Shi²

¹Microbial Biotechnology and Biorefining, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark; Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kongens Lyngby, Denmark.

Trends in biotechnology

|July 3, 2025

概括

研究人员对细菌进行了改造,以产生化素,这是动物农业的可持续替代品. 这一突破使得功能重组牛奶蛋白具有与牛乳酪蛋白相似的特性成为可能.

科学领域:

生物技术是生物技术.
食品科学食品科学食品科学
微生物工程微生物工程

背景情况:

越来越多的牛奶蛋白质需求与可持续农业的需求相冲突.
目前微生物对重组素的生产受到无法实现基本酸化的限制.
酸化对于素的结和功能性质至关重要.

研究的目的:

设计微生物系统以产生功能性,酸化的复合素.
开发和验证用于重组素生产的直接酸化和相对应策略.
评估工程素与原生牛素的结构和功能可比性.

主要方法:

改造大肠杆菌以共同表达细菌蛋白激酶,用于直接化素.
通过在重组α_s1-casein中用阿斯巴酸盐残留物代替氨酸,开发了一种相仿策略.
进行结构和功能表征,包括结合亲和和消化性测试.

主要成果:

通过使用细菌激酶,成功实现了大肠杆菌中α_s1-casein的特定位点酸化.
已证明,化和相对应的α-casein表现出与牛α-casein相比较的结合,消化能力和结构完整性.
识别了相仿化素作为一种潜在的更简单的替代品,而化素则密切模仿原生牛蛋白.

结论:

细菌工程使得功能性,化重组素的生产成为可能,解决了微生物细胞工厂的一个关键局限性.
这种方法为生产具有本地功能的牛奶蛋白提供了一个可持续的途径.
开发的战略对食品行业有重大影响,提供了满足可持续性和功能要求的替代方案.

关键词:

埃舍里希亚大肠杆菌 (Escherichia coli) 是一个大肠杆菌.卡西因 (casein) 是一种蛋白质.共同表达是一种共同表达.内在的光是一种内在的光.激酶激酶是一种激素.光学学变化的光学变化酸化的方法是:光化.精密发酵精密发酵的方法

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