Environmental biodegradability of recombinant structural protein

Synthesis and Oxidative Degradation of Leucine-Based Poly(diacylhydrazine)

Diacylhydrazine is thermally and chemically stable, and it remains inert to oxygen even at high temperatures. However, it is rapidly oxidized by sodium hypochlorite, leading to its decomposition into carboxylic acid and nitrogen gas. In the synthesis of a novel poly(diacylhydrazine) as an oxidatively degradable polymer, L-leucine methyl ester is acylated by terephthaloyl chloride. Subsequent hydrazination yields a bishydrazide monomer. The oxidative coupling polymerization of this monomer produces poly(diacylhydrazine). The molecular structures of the products are confirmed by an 1H NMR analysis. A polymodal molecular weight distribution and a large polydispersity index are observed by GPC in all cases. A 10% weight loss temperature is noted at 286 °C in air by TGA. The obtained polymer is not oxidized by oxygen. No glass transition is observed below the decomposition temperature. Upon the treatment of the poly(diacylhydrazine) with sodium hypochlorite solution, decomposition occurs rapidly, resulting in monomeric carboxylic acid and nitrogen gas. The L-leucine-based poly(diacylhydrazine) serves as a novel on-demand degradable polymer with high levels of thermal and chemical stability during usage.

Application of MicroResp™ for quick and easy detection of plastic degradation by marine bacterial isolates

Microplastic debris in the marine environment is a global problem. Biodegradable polymers are being developed as alternatives to petroleum-based plastics, and quick and easy methods for screening for bacterial strains that can degrade such polymers are needed. As a screening method, the clear zone method has been widely used but has technical difficulties such as plate preparation and interpretation of results. In this study, we adapted the MicroResp™ system to easily detect biodegradation activity of marine bacteria in a 3-day assay. Among the 6 bacterial strains tested, 3, 2 and 1 strain degraded poly (butylene succinate-co-adipate) (PBSA), poly (ε-caprolactone) (PCL) and poly (3-hydroxybutyrate-co-3-hydroxyhexanoate), respectively. Only one strain that showed degradation activity of PBSA and PCL in the MicroResp™ system was also positive in the clear zone assay on the respective emulsion plates. Our results show that the adapted MicroResp™ system can screen for bacterial strains that degrade plastic.

From Fundamental Amyloid Protein Self-Assembly to Development of Bioplastics

Proteins can self-assemble into a range of nanostructures as a result of molecular interactions. Amyloid nanofibrils, as one of them, were first discovered with regard to the relevance of neurodegenerative diseases but now have been exploited as building blocks to generate multiscale materials with designed functions for versatile applications. This review interconnects the mechanism of amyloid fibrillation, the current approaches to synthesizing amyloid protein-based materials, and the application in bioplastic development. We focus on the fundamental structures of self-assembled amyloid fibrils and how external factors can affect protein aggregation to optimize the process. Protein self-assembly is essentially the autonomous congregation of smaller protein units into larger, organized structures. Since the properties of the self-assembly can be manipulated by changing intrinsic factors and external conditions, protein self-assembly serves as an excellent building block for bioplastic development. Building on these principles, general processing methods and pathways from raw protein sources to mature state materials are proposed, providing a guide for the development of large-scale production. Additionally, this review discusses the diverse properties of protein-based amyloid nanofibrils and how they can be utilized as bioplastics. The economic feasibility of the protein bioplastics is also compared to conventional plastics in large-scale production scenarios, supporting their potential as sustainable bioplastics for future applications.

Use of citric acid and garlic extract to inhibit Salmonella enterica and Listeria monocytogenes in hummus

Recently, the consumption of hummus has become popular in the United States, European countries, and Canada, and unfortunately, several foodborne outbreaks and recalls have been reported due to its contamination with Listeria monocytogenes and Salmonella enterica. The current study aimed to investigate the inhibitory activity of 0.5, 1.0, and 1.5% citric acid (CA) and 1.0, 2.0 and 3.0% garlic extract (GE) toward S. enterica and L. monocytogenes in hummus stored at 4, 10 and 24 °C. L. monocytogenes grew well in untreated (control) hummus samples at all tested temperatures, whereas S. enterica grew only at 10 and 24 °C. CA at 0.5 to 1.5% reduced L. monocytogenes numbers by 3.0-3.3 log CFU/g at 4 °C, 1.7-3.9 log CFU/g at 10 °C, and 0.9-1.4 log CFU/g at 24 °C. Numbers of S. enterica were reduced by 0.6-1.7, 4.1-4.9 and <1.5 log CFU/g, at 4, 10 and 24 °C, respectively, compared to the control during 10 d storage. GE at 1.0-3.0% also reduced numbers of L. monocytogenes at 10 d by 0.7-3.0, and 1.3-3.6 log CFU/g at 4 and 10 °C, respectively, and numbers of S. enterica by 0.7-1.2, 1.8-2.6 and 0.5-1.6 log CFU/g, at 4, 10 and 24 °C, respectively, compared to the control. Chromatographic analysis of GE revealed the presence of four organosulfur compounds including diallyl disulfide, diallyl trisulfide, 2-vinyl-(4H)-1,3-dithiin and 3-vinyl-(4H)-1,2-dithiin where the latter was the predominant compound with a level of 22.9 mg/g which significantly contributed to the inhibitory effect of GE. CA and GE are adequate natural antimicrobials in hummus to reduce L. monocytogenes and S. enterica numbers and enhance product safety.

Practical considerations for delivering on the sustainability promise of fermentation-based biomanufacturing

Increasingly, bio-based products made via sugar-powered microbial cell factories and industrial fermentation are reaching the market and presenting themselves as sustainable alternatives to fossil and animal-based products. The sustainability potential of biotechnology, however, has been shown to come with trade-offs and cannot be taken for granted. Shared environmental impact hotspots have been identified across industrial fermentation-based products, including biomass production, energy consumption, and end-of-life fate. Based on both these patterns and our direct experience in preparing for the commercial-scale production of Brewed Protein™, we outline practical considerations for improving the sustainability performance of bio-based products made via industrial fermentation.