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Yu F, Li C, Zhang T, Zhou J, Li J, Chen J, Du G, Zhao X. Developing a novel heme biosensor to produce high-active hemoproteins in Pichia pastoris through comparative transcriptomics. Metab Eng 2024; 84:59-68. [PMID: 38839038 DOI: 10.1016/j.ymben.2024.06.002] [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: 02/18/2024] [Revised: 04/22/2024] [Accepted: 06/03/2024] [Indexed: 06/07/2024]
Abstract
The development of a heme-responsive biosensor for dynamic pathway regulation in eukaryotes has never been reported, posing a challenge for achieving the efficient synthesis of multifunctional hemoproteins and maintaining intracellular heme homeostasis. Herein, a biosensor containing a newly identified heme-responsive promoter, CRISPR/dCas9, and a degradation tag N-degron was designed and optimized to fine-tune heme biosynthesis in the efficient heme-supplying Pichia pastoris P1H9 chassis. After identifying literature-reported promoters insensitive to heme, the endogenous heme-responsive promoters were mined by transcriptomics, and an optimal biosensor was screened from different combinations of regulatory elements. The dynamic regulation pattern of the biosensor was validated by the transcriptional fluctuations of the HEM2 gene involved in heme biosynthesis and the subsequent responsive changes in intracellular heme titers. We demonstrate the efficiency of this regulatory system by improving the production of high-active porcine myoglobin and soy hemoglobin, which can be used to develop artificial meat and artificial metalloenzymes. Moreover, these findings can offer valuable strategies for the synthesis of other hemoproteins.
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Affiliation(s)
- Fei Yu
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Chenyang Li
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Tao Zhang
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Jingwen Zhou
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Jianghua Li
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Guocheng Du
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Xinrui Zhao
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China.
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2
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Vila-Clarà G, Vila-Martí A, Vergés-Canet L, Torres-Moreno M. Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review. Foods 2024; 13:1258. [PMID: 38672930 PMCID: PMC11049229 DOI: 10.3390/foods13081258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/13/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional, and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogue market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.
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Affiliation(s)
- Gil Vila-Clarà
- Research Group M3O, Methodology, Methods, Models and Outcomes of Health and Social Sciences, Faculty of Health Sciences and Welfare, University of Vic—Central University of Catalonia, 08500 Vic, Spain; (G.V.-C.); (M.T.-M.)
- Zyrcular Protein Labs, SL2, 28001 Madrid, Spain;
| | - Anna Vila-Martí
- Research Group M3O, Methodology, Methods, Models and Outcomes of Health and Social Sciences, Faculty of Health Sciences and Welfare, University of Vic—Central University of Catalonia, 08500 Vic, Spain; (G.V.-C.); (M.T.-M.)
- Institute for Research and Innovation in Life Sciences and Health in Central Catalonia (IRIS-CC), 08500 Vic, Spain
| | | | - Miriam Torres-Moreno
- Research Group M3O, Methodology, Methods, Models and Outcomes of Health and Social Sciences, Faculty of Health Sciences and Welfare, University of Vic—Central University of Catalonia, 08500 Vic, Spain; (G.V.-C.); (M.T.-M.)
- Institute for Research and Innovation in Life Sciences and Health in Central Catalonia (IRIS-CC), 08500 Vic, Spain
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3
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Rezvankhah A, Ghanbarzadeh B, Mirzaee H, Ahmadi Hassan Abad A, Tavakkoli A, Yarmand A. Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties. Food Sci Nutr 2024; 12:2855-2873. [PMID: 38628169 PMCID: PMC11016417 DOI: 10.1002/fsn3.3966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 12/28/2023] [Accepted: 01/03/2024] [Indexed: 04/19/2024] Open
Abstract
Lentil protein hydrolysates (LPH) and lentil protein hydrolysates cross-linked (LPHC) were grafted with gum Arabic (GA) through a wet Maillard reaction at 100°C for 2 h and called MLPH and MLPHC. The samples were assessed for absorption, degree of grafting (DG), surface hydrophobicity, antioxidant activity, molecular weight (MW) profile, chemical alteration, volatile compounds, functional and sensory properties. Results showed that Maillard grafting led to increase in absorption and DG (maximum value: MLPHC), and led to the reduction of the surface hydrophobicity and antioxidant activity (minimum value: MLPHC). MW profiles indicated that MLPH and MLPHC formed new bands at MW >250 kDa. Regarding the Fourier transform infrared spectroscopy (FTIR), Maillard conjugation led to the occurrence of peaks at 1759 and 1765 cm-1, while the intensities of amide I bands at 1637 and 1659 cm-1 and amide II bands at 1498 and 1495 cm-1 were decreased. Hydrolysis, cross-linking, and especially Maillard grafting provided well-balanced content of volatile components. Indeed, the proportions of alcohols, ketones, aldehydes, and acids were changed, thereby, the inherent grassy and planty tastes were diminished while new umami taste was developed. Maillard grafting led to significant improvement of functional properties, while MLPH and MLPHC indicated the highest emulsifying activity at pH 10.0 (73.76 and 70.12 m2/g, respectively) and stability (369.64 and 288.22 min), foaming capacity (88.57% and 142.86%) and stability (60.57% and 72%). Sensory analysis has demonstrated that umami taste was highly developed in MLPH and MLPHC, which can be well considered as meat proteins and flavor enhancers such as monosodium glutamate (MSG).
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Affiliation(s)
- Amir Rezvankhah
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural ResourcesUniversity of TehranTehranIran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Homaira Mirzaee
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran
| | | | - Ali Tavakkoli
- Applied Science Learning Center Sham ShamFood Science GroupShirazIran
| | - Alireza Yarmand
- Student of internal diseases of large animals, Veterinary Faculty of Research Science UnitIslamic Azad UniversityTehranIran
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4
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Li Z, Frank D, Ha M, Hastie M, Warner RD. Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles. Food Chem 2024; 437:137794. [PMID: 37926028 DOI: 10.1016/j.foodchem.2023.137794] [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: 07/03/2023] [Revised: 09/26/2023] [Accepted: 10/16/2023] [Indexed: 11/07/2023]
Abstract
Cooked beef flavour is influenced by formation and release of odour-active volatiles. We hypothesised the aroma of cooked beef is affected by the concentration of heme proteins and free iron. To test our hypothesis, we spiked ground beef semitendinosus with different concentrations of hemoglobin or free iron. The patties were then grilled, and their volatile profiles were measured using gas chromatography - mass spectrometry and their sensory attributes were measured by a trained sensory panel. We found that spiking hemoglobin at 2 mg/g could suppress the release of linear aldehydes while increasing the formation of some Maillard-derived volatiles, which could potentially reduce the livery odour. The addition of free iron at 13.48 µg/g increased the livery and oxidised fat odour of cooked beef by increasing the formation of typical lipid-derived volatiles, such as 1-octen-3-ol, hexanal, and several akylfurans.
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Affiliation(s)
- Zhenzhao Li
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic., 3010, Australia
| | - Damian Frank
- All G Foods, Level 2/409 George St, Waterloo, NSW, 2017, Australia
| | - Minh Ha
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic., 3010, Australia
| | - Melindee Hastie
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic., 3010, Australia
| | - Robyn D Warner
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Vic., 3010, Australia.
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5
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Maini Rekdal V, van der Luijt CRB, Chen Y, Kakumanu R, Baidoo EEK, Petzold CJ, Cruz-Morales P, Keasling JD. Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit. Nat Commun 2024; 15:2099. [PMID: 38485948 PMCID: PMC10940619 DOI: 10.1038/s41467-024-46314-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Accepted: 02/21/2024] [Indexed: 03/18/2024] Open
Abstract
Filamentous fungi are critical in the transition to a more sustainable food system. While genetic modification of these organisms has promise for enhancing the nutritional value, sensory appeal, and scalability of fungal foods, genetic tools and demonstrated use cases for bioengineered food production by edible strains are lacking. Here, we develop a modular synthetic biology toolkit for Aspergillus oryzae, an edible fungus used in fermented foods, protein production, and meat alternatives. Our toolkit includes a CRISPR-Cas9 method for gene integration, neutral loci, and tunable promoters. We use these tools to elevate intracellular levels of the nutraceutical ergothioneine and the flavor-and color molecule heme in the edible biomass. The strain overproducing heme is red in color and is readily formulated into imitation meat patties with minimal processing. These findings highlight the promise of synthetic biology to enhance fungal foods and provide useful genetic tools for applications in food production and beyond.
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Affiliation(s)
- Vayu Maini Rekdal
- Department of Bioengineering, University of California, Berkeley, CA, 94720, USA
- Miller Institute for Basic Research in Science, University of California, Berkeley, CA, 94720, USA
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA
| | - Casper R B van der Luijt
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark
- Department of Food Science, University of Copenhagen, 1958, Frederiksberg, Denmark
- Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA
| | - Yan Chen
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA
- Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA
| | - Ramu Kakumanu
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA
- Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA
| | - Edward E K Baidoo
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA
- Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA
| | - Christopher J Petzold
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA
- Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA
| | - Pablo Cruz-Morales
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark
| | - Jay D Keasling
- Department of Bioengineering, University of California, Berkeley, CA, 94720, USA.
- Joint BioEnergy Institute, Emeryville, CA, 94608, USA.
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark.
- Lawrence Berkeley National Laboratory, Biological Systems and Engineering Division, Berkeley, CA, 94720, USA.
- California Institute of Quantitative Biosciences (QB3), University of California, Berkeley, CA, 94720, USA.
- Department of Chemical and Biomolecular Engineering, University of California, Berkeley, CA, 94720, USA.
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6
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Osiecka D, Vakh C, Makoś-Chełstowska P, Kubica P. Plant-based meat substitute analysis using microextraction with deep eutectic solvent followed by LC-MS/MS to determine acrylamide, 5-hydroxymethylfurfural and furaneol. Anal Bioanal Chem 2024; 416:1117-1126. [PMID: 38123751 PMCID: PMC10850178 DOI: 10.1007/s00216-023-05107-6] [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: 11/09/2023] [Revised: 12/07/2023] [Accepted: 12/08/2023] [Indexed: 12/23/2023]
Abstract
For the analysis of plant-based meat substitutes and the determination of Maillard reaction products such as acrylamide, 5-hydroxymethylfurfural and furaneol, a novel and effective procedure based on hydrophobic natural deep eutectic solvent and liquid chromatography coupled with tandem mass spectrometry was developed for the first time. The 49 compositions of the deep eutectic solvents were designed and screened to select the most suitable option. The terpenoids eugenol and thymol in a molar ratio of 2:1 were selected as precursors for solvent formation, allowing effective extraction of the target analytes. The developed procedure comprised two main steps: extraction - in which the analytes are isolated from the solid sample due to the salting-out effect and pre-concentrated in the deep eutectic solvent, and back-extraction - in which the analytes are re-extracted into the formic acid solution for subsequent mass spectrometric detection. As the density of the aqueous phases changed during the extraction and back-extraction steps, the phenomenon of inversion of the coalesced organic phase was observed, which simplified the withdrawing of the phases. The linear range was 1-50 ng/mL for acrylamide, 10-1000 ng/mL for 5-hydroxymethylfurfural and 200-1000 ng/mL for furaneol with coefficients of determination above 0.9952. The developed method was fully validated and found recoveries were in the range 83-120%, with CVs not exceeding 4.9%. The method was applied to real sample analysis of pea-based meat substitutes.
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Affiliation(s)
- Dominika Osiecka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Street, 80-233, Gdańsk, Poland
| | - Christina Vakh
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Street, 80-233, Gdańsk, Poland
- EcoTech Center, Gdańsk University of Technology, 11/12 G. Narutowicza Street, 80-233, Gdańsk, Poland
| | - Patrycja Makoś-Chełstowska
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Street, 80-233, Gdańsk, Poland
| | - Paweł Kubica
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Street, 80-233, Gdańsk, Poland.
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7
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Sumida K, Núñez-Franco R, Kalvet I, Pellock SJ, Wicky BIM, Milles LF, Dauparas J, Wang J, Kipnis Y, Jameson N, Kang A, De La Cruz J, Sankaran B, Bera AK, Jiménez-Osés G, Baker D. Improving Protein Expression, Stability, and Function with ProteinMPNN. J Am Chem Soc 2024; 146:2054-2061. [PMID: 38194293 PMCID: PMC10811672 DOI: 10.1021/jacs.3c10941] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/03/2023] [Accepted: 12/05/2023] [Indexed: 01/10/2024]
Abstract
Natural proteins are highly optimized for function but are often difficult to produce at a scale suitable for biotechnological applications due to poor expression in heterologous systems, limited solubility, and sensitivity to temperature. Thus, a general method that improves the physical properties of native proteins while maintaining function could have wide utility for protein-based technologies. Here, we show that the deep neural network ProteinMPNN, together with evolutionary and structural information, provides a route to increasing protein expression, stability, and function. For both myoglobin and tobacco etch virus (TEV) protease, we generated designs with improved expression, elevated melting temperatures, and improved function. For TEV protease, we identified multiple designs with improved catalytic activity as compared to the parent sequence and previously reported TEV variants. Our approach should be broadly useful for improving the expression, stability, and function of biotechnologically important proteins.
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Affiliation(s)
- Kiera
H. Sumida
- Department
of Chemistry, University of Washington, Seattle, Washington 98195, United States
- Institute
for Protein Design, University of Washington, Seattle, Washington 98195, United States
| | - Reyes Núñez-Franco
- Center
for Cooperative Research in Biosciences, Basque Research and Technology Alliance, Derio 48160, Spain
| | - Indrek Kalvet
- Institute
for Protein Design, University of Washington, Seattle, Washington 98195, United States
- Department
of Biochemistry, University of Washington, Seattle, Washington 98195, United States
- Howard
Hughes Medical Institute, University of
Washington, Seattle, Washington 98195, United States
| | - Samuel J. Pellock
- Institute
for Protein Design, University of Washington, Seattle, Washington 98195, United States
- Department
of Biochemistry, University of Washington, Seattle, Washington 98195, United States
| | - Basile I. M. Wicky
- Institute
for Protein Design, University of Washington, Seattle, Washington 98195, United States
- Department
of Biochemistry, University of Washington, Seattle, Washington 98195, United States
| | - Lukas F. Milles
- Institute
for Protein Design, University of Washington, Seattle, Washington 98195, United States
- Department
of Biochemistry, University of Washington, Seattle, Washington 98195, United States
| | - Justas Dauparas
- Institute
for Protein Design, University of Washington, Seattle, Washington 98195, United States
- Department
of Biochemistry, University of Washington, Seattle, Washington 98195, United States
| | - Jue Wang
- Institute
for Protein Design, University of Washington, Seattle, Washington 98195, United States
- Department
of Biochemistry, University of Washington, Seattle, Washington 98195, United States
| | - Yakov Kipnis
- Institute
for Protein Design, University of Washington, Seattle, Washington 98195, United States
- Department
of Biochemistry, University of Washington, Seattle, Washington 98195, United States
- Howard
Hughes Medical Institute, University of
Washington, Seattle, Washington 98195, United States
| | - Noel Jameson
- Department
of Chemistry, University of Washington, Seattle, Washington 98195, United States
| | - Alex Kang
- Institute
for Protein Design, University of Washington, Seattle, Washington 98195, United States
| | - Joshmyn De La Cruz
- Institute
for Protein Design, University of Washington, Seattle, Washington 98195, United States
| | - Banumathi Sankaran
- Berkeley
Center for Structural Biology, Molecular Biophysics, and Integrated
Bioimaging, Lawrence Berkeley Laboratory, Berkeley, California 94720, United States
| | - Asim K. Bera
- Institute
for Protein Design, University of Washington, Seattle, Washington 98195, United States
- Department
of Biochemistry, University of Washington, Seattle, Washington 98195, United States
| | - Gonzalo Jiménez-Osés
- Center
for Cooperative Research in Biosciences, Basque Research and Technology Alliance, Derio 48160, Spain
- Ikerbasque,
Basque Foundation for Science, Bilbao 48013, Spain
| | - David Baker
- Institute
for Protein Design, University of Washington, Seattle, Washington 98195, United States
- Department
of Biochemistry, University of Washington, Seattle, Washington 98195, United States
- Howard
Hughes Medical Institute, University of
Washington, Seattle, Washington 98195, United States
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8
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Yu F, Zhao X, Zhou J, Lu W, Li J, Chen J, Du G. Biosynthesis of High-Active Hemoproteins by the Efficient Heme-Supply Pichia Pastoris Chassis. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2023; 10:e2302826. [PMID: 37649147 PMCID: PMC10602571 DOI: 10.1002/advs.202302826] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/17/2023] [Indexed: 09/01/2023]
Abstract
Microbial synthesis of valuable hemoproteins has become a popular research topic, and Pichia pastoris is a versatile platform for the industrial production of recombinant proteins. However, the inadequate supply of heme limits the synthesis of high-active hemoproteins. Here a strategy for enhancing intracellular heme biosynthesis to improve the titers and functional activities of hemoproteins is reported. After selecting a suitable expressional strategy for globins, the efficient heme-supply P. pastoris chassis is established by removing the spatial segregation during heme biosynthesis, optimizing precursor synthesis, assembling rate-limiting enzymes using protein scaffolds, and inhibiting heme degradation. This robust chassis produces several highly active hemoproteins, including porcine myoglobin, soy hemoglobin, Vitreoscilla hemoglobin, and P450-BM3, which can be used in the development of artificial meat, high-cell-density fermentation, and whole-cell catalytic synthesis of high-value-added compounds. Furthermore, the engineered chassis strain has great potential for producing and applying other hemoproteins with high activities in various fields.
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Affiliation(s)
- Fei Yu
- Key Laboratory of Industrial BiotechnologyMinistry of EducationSchool of BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Science Center for Future FoodsJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Jiangsu Province Engineering Research Center of Food Synthetic BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Engineering Research Center of Ministry of Education on Food Synthetic BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
| | - Xinrui Zhao
- Key Laboratory of Industrial BiotechnologyMinistry of EducationSchool of BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Science Center for Future FoodsJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Jiangsu Province Engineering Research Center of Food Synthetic BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Engineering Research Center of Ministry of Education on Food Synthetic BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
| | - Jingwen Zhou
- Key Laboratory of Industrial BiotechnologyMinistry of EducationSchool of BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Science Center for Future FoodsJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Jiangsu Province Engineering Research Center of Food Synthetic BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Engineering Research Center of Ministry of Education on Food Synthetic BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
| | - Wei Lu
- Dongsheng Biotech Co., Ltd.91–92 Junmin RoadTaixingJiangsu225432China
| | - Jianghua Li
- Key Laboratory of Industrial BiotechnologyMinistry of EducationSchool of BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Science Center for Future FoodsJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Jiangsu Province Engineering Research Center of Food Synthetic BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Engineering Research Center of Ministry of Education on Food Synthetic BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
| | - Jian Chen
- Key Laboratory of Industrial BiotechnologyMinistry of EducationSchool of BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Science Center for Future FoodsJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Jiangsu Province Engineering Research Center of Food Synthetic BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Engineering Research Center of Ministry of Education on Food Synthetic BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
| | - Guocheng Du
- Key Laboratory of Industrial BiotechnologyMinistry of EducationSchool of BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Science Center for Future FoodsJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Jiangsu Province Engineering Research Center of Food Synthetic BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Engineering Research Center of Ministry of Education on Food Synthetic BiotechnologyJiangnan University1800 Lihu RoadWuxiJiangsu214122China
- Key Laboratory of Carbohydrate Chemistry and BiotechnologyMinistry of EducationJiangnan University1800 Lihu RoadWuxiJiangsu214122China
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Hernandez MS, Woerner DR, Brooks JC, Legako JF. Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef. Molecules 2023; 28:molecules28073151. [PMID: 37049914 PMCID: PMC10096055 DOI: 10.3390/molecules28073151] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB, and lean GB were collected from local and national chain grocery stores. Patties were formed and cooked on an enamel-lined cast iron skillet to an internal temperature of 71 °C. A trained descriptive sensory panel evaluated patties for 17 flavor attributes and 4 texture attributes. Volatile compounds were extracted using solid phase microextraction and analyzed via gas chromatography-mass spectrometry. Distinct differences in sensory and volatile profiles were elucidated (p < 0.05). PBMA possessed decreased beef flavor intensity and increased umami, nutty, smokey-charcoal, and musty/earthy flavor compared to GB. Sensory differences corresponded with pyrazine, furan, ketone, alcohol, and aldehyde concentration differences between products. These data support the conclusion that ground beef and PBMA possess different flavor and texture characteristics. Furthermore, the flavor of PBMA varied among available retail brands.
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Affiliation(s)
| | - Dale R. Woerner
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - J. Chance Brooks
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Jerrad F. Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
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Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef. Foods 2023; 12:foods12030446. [PMID: 36765976 PMCID: PMC9914270 DOI: 10.3390/foods12030446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/21/2022] [Accepted: 01/05/2023] [Indexed: 01/19/2023] Open
Abstract
This study used gas chromatography-ion mobility spectrometry (GC-IMS) and high-performance liquid chromatography (HPLC) methods to examine the impact of cooking methods and doneness on volatile aroma compounds and non-volatile substances (fatty acids, nucleotides, and amino acids) in Pingliang red beef. The flavor substances' topographic fingerprints were established, and 45 compounds were traced to 71 distinct signal peaks. Pingliang red beef's fruity flavor was enhanced thanks to the increased concentration of hexanal, styrene, and 2-butanone that resulted from instant boiling. The levels of 3-methylbutanal, which contributes to the characteristic caramel-chocolate-cheese aroma, peaked at 90 min of boiling and 40 min of roasting. The FFA content was reduced by 28.34% and 27.42%, respectively, after the beef was roasted for 40 min and instantly boiled for 10 s (p > 0.05). The most distinctive feature after 30 min of boiling was the umami, as the highest levels of glutamate (Glu) (p < 0.05) and the highest equivalent umami concentration (EUC) values were obtained through this cooking method. Additionally, adenosine-5'-monophosphate (AMP) and inosine-5'-monophosphate (IMP) decreased with increasing doneness compared to higher doneness, indicating that lower doneness was favorable in enhancing the umami of the beef. In summary, different cooking methods and doneness levels can affect the flavor and taste of Pingliang red beef, but it is not suitable for high-doneness cooking.
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