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以细胞壁工程为指导的高效生物合成营养强化的Fusarium venenatum菌蛋白的策略

Xiaohui Wu¹, Zhitong Zhou¹, Shijun Luo¹

¹Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Dongsheng West Road 1700, Jiaxing 314000, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, Wuxi 214122, China.

Bioresource technology

|July 18, 2025

概括

富沙 (Fusarium venenatum) 菌蛋白的基因工程减少了基因素,增加了蛋白质含量并改善了消化能力. 这增强了其作为可持续蛋白质来源的潜力.

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:

类毒素菌蛋白提供了一个可持续的蛋白质解决方案.
细胞壁中的素限制了基质转化,蛋白质生物合成和营养消化.
基因修饰可以优化菌蛋白的功能.

研究的目的:

通过删除基因合成基因来对Fusarium venenatum进行基因工程.
评估基减少对蛋白质含量和组成的影响.
评估基因改造对菌蛋白消化能力和转化效率的影响.

主要方法:

在F.venenatum.中基因删除了丁合成酶 (Chs) 基因.
在野生型 (WT) 和人工菌株 (FC02) 之间对蛋白质和基含量的比较分析.
在20升发酵器中进行发酵试验,以评估葡萄糖-蛋白质转化率.
实验室动态消化试验评估胃排空时间,蛋白质消化能力和氨基酸指数.

主要成果:

改造的菌株 (FC02) 显示蛋白质含量增加 (54.12% vs. 35.30% 在 WT) 和基因含量减少 (6.29% vs. 8.56% 在 WT).
与WT相比,FC02的葡萄糖-蛋白质转化率更高.
FC02证明了更快的胃半排空时间 (10.48分钟更快),显著改善了蛋白质消化能力和必需氨基酸指数.

结论:

基因工程的F. venenatum菌蛋白是有效提高营养价值和消化能力.
通过基因改造减少素含量可以提高蛋白质的产量和质量.
优化菌蛋白对开发功能性食品和解决全球蛋白质需求充满希望.

关键词:

基合成酶是一种基合成酶.动态消化过程中的消化.在真菌细胞壁上,真菌的细胞壁这是一种神经蛋白质 (mycoprotein).营养强化是一种营养强化.蛋白质生物合成效率的提高

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