Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties
Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties
复制标题
DOI：
10.1016/j.foodres.2022.112131
复制
发表时间：
2022-11-28
影响因子：
8.1
通讯作者：
Landowski, Christopher P.
中科院分区：
文献类型：
--
作者：
Aro, Nina;Ercili-Cura, Dilek;Landowski, Christopher P.
食品蛋白质成分市场以乳制品和蛋类蛋白质为主。乳清蛋白和鸡蛋蛋白都是难以用植物蛋白替代的蛋白质，因为动物蛋白的独特结构特征使它们具有很高的功能。因此，为了提供这些重要蛋白质的非动物来源，利用真菌宿主里氏木霉（Trichoderma reesei）进行重组母鸡卵白蛋白（TrOVA）和牛β -乳球蛋白（TrBLG）的生物技术生产。利用两种不同的启动子系统对这些食物蛋白进行了研究，以测试它们在真菌宿主中有效表达的概念。这两种蛋白均在24孔板和生物反应器中成功制备。TrBLG和TrOVA的产量分别为1 g/L和2 g/L。对两种蛋白进行了进一步的纯化和表征，并对其功能特性进行了测试。圆形二色性测定的TrBLG和TrOVA二级结构与牛和鸡的蛋白质相对应。发现T. reesei产生的蛋白质是n -糖基化的，主要与Man 5有关。TrBLG具有与相应的牛蛋白相匹配的乳化特性。TrOVA表现出优异的发泡特性和热诱导凝胶，尽管凝胶的强度略低于母鸡卵清蛋白，这可能是由于TrOVA的部分降解或其他宿主蛋白的存在。使用精密发酵技术生产乳清和鸡蛋蛋白的生物技术为提高传统食品工业的可持续性提供了一种创新方式，而无需进一步依赖动物养殖。工业相关性：食品蛋白质成分市场由乳制品（主要是乳清蛋白）和鸡蛋蛋白主导。乳清蛋白由于其功能性和营养质量是有价值的和通用的食品成分。它们主要用于肉类和奶制品、低脂产品、烘焙、糖果、婴儿配方奶粉和运动营养品。同样，蛋清蛋白是一种高功能的蛋白质成分，在大多数食品中促进结构形成和高营养质量。它们合计占动物蛋白成分市场收入的40-70%。乳清蛋白和鸡蛋蛋白都是极具挑战性的蛋白质，例如植物蛋白，因为它们独特的结构特征使它们具有很高的功能。使用精密发酵技术生产乳清和鸡蛋蛋白的生物技术为提高传统食品工业的可持续性提供了一种创新方式，而无需进一步依赖动物养殖。
The food protein ingredient market is dominated by dairy and egg proteins. Both milk whey and egg proteins are challenging proteins to replace, e.g. with plant proteins, due to the unique structural features of the animal proteins that render them highly functional. Thus, to provide a non-animal source of these important proteins the fungal host Trichoderma reesei was utilized for the biotechnical production of recombinant hen ovalbumin (TrOVA) and bovine beta lactoglobulin (TrBLG). These food proteins were investigated using two different promoter systems to test the concept of effectively expressing them in a fungal host. Both proteins were successfully produced in 24 well plate and bioreactor scale. The production level of TrBLG and TrOVA were 1 g/L and 2 g/L, respectively. Both proteins were further purified and characterized, and their functional properties were tested. TrBLG and TrOVA secondary structures determined by circular dichroism corresponded to the proteins of bovine and hen. The T. reesei produced proteins were found to be N-glycosylated, mostly with Man 5. TrBLG had emulsification properties matching to corresponding bovine protein. TrOVA showed excellent foaming characteristics and heat-induced gelation, although the strength of the gel was somewhat lower than with hen ovalbumin, possibly due to the partial degradation of TrOVA or presence of other host proteins. Biotechnical production of whey and egg proteins using precision fermentation technology offers an innovative way to increase the sustainability of the conventional food industry, without further reliance on animal farming. Industrial relevance: The food protein ingredient market is dominated by dairy (largely whey proteins) and egg proteins. Whey proteins are valuable and versatile food ingredients due to their functional and nutritional quality. They are largely used in meat and milk products, low fat products, bakery, confectionary, infant formulas and sports nutrition. Similarly, egg white protein ovalbumin is a highly functional protein ingredient that facilitates structure formation and high nutritional quality in most food products. Together they comprise 40-70% of the revenue in the animal protein ingredients market. Both whey and egg proteins are extremely challenging proteins to replace, e.g., by plant proteins due to their unique structural features that render them with high functionality. Biotechnical production of whey and egg proteins using precision fermentation technology offers an innovative way to increase the sustainability of the conventional food industry, without further reliance on animal farming.